Quick Bites: 4.10.19
baking for beginners
Nathaniel Reid Bakery in Kirkwood is launching hands-on pastry classes this summer. Designed for groups of up to 12 people, the courses cover tasty topics like Summer Tarts, French Macarons and Chocolate Extravaganza. Along with an immersive cooking experience, guests can enjoy a behind-the-scenes look at the bakery. Classes are available June through September on select Wednesdays.
change of scene
After 24 years in West County, St. Louis Rotisserie has moved to Creve Coeur, where it’s taken up residence in the Shoppes at Westgate at 12414 Olive Blvd. The restaurant and catering company offers dine-in, carryout and drop-off services.
Local craft brewery Perennial Artisan Ales is expanding its reach in the region. As part of a new partnership, 16 Perennial brews will be on tap permanently at Chandler Hill Vineyards in Defiance. … Guerrilla Street Food is set to open its sixth location! The popular Filipino spot has chosen a space in Webster Groves at 43 S. Old Orchard Ave. and is expected to open in May. … The team behind Retreat Gastropub and Yellowbelly is launching a new event space. Located in the Central West End next to Yellowbelly, The Hideout will feature menu items from both restaurants and accommodate up to 55 people. … Sugarfire Smokehouse is heading to the Bluegrass State. The local favorite will open its 12th location in Union, Kentucky, this spring.
opens & closes
The Midwestern Meat & Drink is now open at 900 Spruce St. The much-anticipated restaurant is from the team behind The Wheelhouse and Start Bar, and executive chef Ben Welch previously honed his skills at his barbecue joint Big Baby Q and Smokehouse. … Enjoy a slice of the high life at Skybar, a new rooftop bar atop the 16th floor of Hotel Saint Louis. Patrons can enjoy sweeping views of downtown, shareable plates and craft cocktails. … Looking for Latin American flavors? Head to the Central West End where Cocina Latina is serving up Peruvian, Cuban and Colombian cuisine at 508 N. Euclid Ave. … Westin St. Louis has renovated, expanded and rebranded its first-floor restaurant space. The former Clark Street Grill is now Quattro Trattoria + Pizzeria, and executive chef Josh Wedel has designed a menu of hand-tossed pizzas, pastas, steaks and seafood.