When you ask Travis Shook, the lead bartender at Bacaro (pronounced BOCK-uh-roe), the cicchetti bar located below Noto (5105 Westwood) in St. Peters, what he loves about his craft, he doesn’t hesitate: It’s the creativity and the relationships that he builds with guests, especially when he’s able to really get to know them and concoct something tailored to their preferences.
“I love when you get to converse, so you can really learn what people like and help them pick and choose and find something just for them,” says Shook. “I’ve always been into it. When I don’t give them menus on a slow night and they tell me what flavor profiles they usually go for, what spirits they like, and what they’re looking for, it’s definitely a fun challenge.”
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Now, Shook will get to offer that type of customized experience to customers once a month with the bar’s new series, Travis’ Takeover. The reservations-based event, which launches next Wednesday, August 28, will place bar-goers in Shook’s capable hands and give him the creative freedom to craft a truly individualized experience based on the spirits and flavors that appeal to their particular tastes.
As Shook explains, he and Bacaro owners Kendele and Wayne Sieve were thinking about a no-menu experience even before the Italian cocktail-and-cicchetti bar opened in March. Originally hired as a bartender at the bar’s sister restaurant, Noto, Shook was tapped to be the bar lead at Bacaro essentially from the moment that he joined the team. He got to work right away to create a beverage program that encapsulated the Sieves’ passion for Italian ingredients and their commitment to creating something unique. “They handed me the reins and gave me full artistic freedom with the cocktail menu,” says Shook. “I know of a couple of places in Chicago and New York that do this no-menu concept, and I really wanted to try it. This is our test run, and we’re excited to see where it goes.”
Guests interested in Travis’ Takeover can reserve a spot at the 15-seat bar by emailing [email protected] with the subject line “Bar Pop-Up.” Once confirmed, they show up to the evening with two things: the commitment to purchase two customized cocktails and a willingness to let Shook take the driver’s seat. Shook will get to know guests by asking a series of questions, everything from likes to dislikes, favorite spirits to preferred flavor profiles, and typical drinks of choice. Afterward, he will concoct a tailored beverage, which, in turn, leads to even more conversation as the night progresses.
Guests of Travis’ Takeover are welcome to order food from Bacaro’s regular menu during the event. This includes a selection of Italian-inflected plates from chef Justin McMillen, such as whipped ricotta with lemon, pumpkin seeds, mixed olives and crostini, baked nduja oysters with gremolata (pictured above), mini open face mortadella sandwiches, and various other cicchetti—tapas-like snacks served on baguettes that are popular at bars throughout Venice.
Bacaro will remain open to the public during Travis’ Takeover evenings, though only those who have reserved a spot for the event can participate in the no-menu festivities. Likewise, those participating in Travis’ Takeover will not be given the bar’s regular cocktail menu, in hopes that they will relinquish control of their beverage experience and enjoy the ride.
Shook is excited about the concept and anticipates that it will evolve over time. At this point, the bar plans to host the pop-ups every third or fourth Wednesday for the foreseeable future.
As for advice to those who attend the events, Shook suggests keeping an open mind, having a good point of view, and being willing to let the night lead them where it may. “Follow what you are used to,” says Shook. “I’ve gotten really good at building off of people’s palates. My advice is to not go too far off the beaten path but to expect something a little different. And let me know if you enjoy it or not and what you like—I’m happy to work with you.”
