A simple door emblazoned with the letter “B” marks the entrance to Bemiston Cocktail & Social Club (14 S. Bemiston) in Clayton. Originally conceived in 2016 as Extra Brut, St. Louis’ first champagne lounge, the 60-seat space shares a kitchen with its sister restaurant next door, Louie’s Wine Dive, but it has a speakeasy-style vibe all its own.
On July 8, the low-key bar will roll out expanded hours and a new sushi menu.
Here’s what to know before you go.
The Menu
Early in the evening, many customers gravitate toward more substantial dishes, such as the chicken picatta and braised short ribs, says general manager Patrick Baltes, who heads both operations. As the night progresses, “that’s when the Bemiston space really shines,” Baltes says. The dim lighting and dark colors contribute to a relaxing atmosphere that invites guests to linger. He sees more orders for cocktail- and wine-friendly snacks, such as shrimp tacos, brussels sprouts, and the cheese and salumi board.
While the food menu will continue to mirror the offerings at Louie’s Wine Dive, a new set of sushi rolls introduces a new option available exclusively at Bemiston. The menu was created by W. VinZant Restaurants’ St. Louis regional executive chef Drew Hoormann, who currently oversees the kitchens at Louie’s Wine Dive’s St. Louis location and Bemiston Cocktail & Social Club. “We previously worked together years ago at Cardwell’s at the Plaza,” Baltes says. “He learned to make sushi under a pretty well-known chef named Naomi Hamamura at Prasino in St. Charles.”
Hoorman also worked at Fresko in Des Moines, Iowa, under the W. VinZant Restaurants umbrella, where sushi featured on the menu. After a series of successful weekend specials, sushi rolls have earned a permanent place on the Bemiston Cocktail & Social Club menu. The selection will include options such as the Saki roll with cucumber, crab, and seared salmon; Citrus Tuna roll with cream cheese, jalapeño, and spicy tuna; and a Volcano roll with spicy tuna, avocado, crab, and jalapeño.
“I think one main thing is it’s going to differentiate what we have to offer at Bemiston,” Baltes says. “The cocktails are elevated just because it’s a smaller venue, and that allows us to do more intricate cocktails. That also allows the chef to really expand his skills and show more of what he’s capable of doing. The Louie’s menu mirrors the same menu as the Louie’s Wine Dive in Overland Park. Bemiston gives us a little more carte blanche to do different things.”
A summer series of monthly menus will range from French- to Italian- and Spanish-themed, with several appetizers and entrées for each style of cuisine “to give Drew a chance to allow his skills to shine,” Baltes says.
Cocktails are the realm of Trisha Wilson, whose celebrated mixology career includes such venues as the Missouri Athletic Club, the Hi Hat in Soulard, and the previous iteration of Bemiston Cocktail & Social Club. “Her drinks are so good, and she has a personality everyone loves,” Baltes says.
Wilson’s cocktail list includes some of her own creations, alongside her unique twist on classics such as a Caprese martini with house burrata-washed Grey Goose vodka, fresh tomato water, a mozzarella pearl, basil, and a balsamic reduction; Cafe Jalisco with house vanilla-infused Casamigos Reposado, cold brew, and orange bitters; and Paper Crane with blood orange-infused Toki Japanese whiskey, Amaro Nonino, yuzu liquor, and citrus juice.
The wine list includes several VinZant Wines from George Vineyard in Sonoma Valley, which is under the same W. VinZant Restaurants ownership umbrella as Bemiston and Louie’s. Whit’s End is a cabernet sauvignon named for owner Whitney VinZant; But I Am I is a red blend of cabernet sauvignon, syrah, and petite syrah; and Evie en Rosé is a rosé from Syrah grapes. They’re among a high-quality overview of international classics, including a vinho verde from Portgual, a pinot blanc by Friedrich Becker, sancerre from Domaine Paul Cherrier, a pinot noir from Oregon, a Bordeaux from France, and a Rioja from Spain.
The Atmosphere
Baltes says Bemiston is not an all-out speakeasy, but it gives off an air of secrecy with its solid wooden door, accessible down a long hallway, marked only with three small windows and the letter “B,” plus a single red lightbulb hanging above it.
When customers find their way inside, they’re met with exposed brick, wood paneling, and strings of bare lightbulbs strung across the rafters. In the early evening, large windows let in plenty of daylight. As night falls, the energy level rises all the way until the bar closes at midnight.
The Backstory
Baltes has a special affinity for the kitchen at Bemiston and Louie’s because he was present at their founding in 2016, when he served as the executive chef (when Bemiston was Extra Brut). After a year, he transitioned to be on the management side of the business within Michael Del Pietro’s family of restaurants, but he stayed in touch with the VinZant team.
During Baltes’ time away, W. VinZant Restaurants continued to expand, adding brands such as BRGR Kitchen + Bar, Gram & Dun, The Latin King, Taco Republic, Waldo Pizza, the Brew Top, and Merchants Pub and Grill. The company now spans 15 locations, mostly in Kansas City but also in Des Moines and St. Louis. “To see what this group has grown to in seven years is amazing,” Baltes says.
After Bemiston closed in the aftermath of the pandemic, Louie’s continued to utilize the space for private events. When Baltes rejoined the company in mid-2024, however, he was eager to tap into its full potential as a bar again—while continuing to host holiday parties, office events, rehearsal dinners, and showers beyond the bar’s typical hours.
Baltes recruited Wilson—with whom he had worked at Sugo’s in Frontenac, part of the Del Pietro family of restaurants—to head the bar program. Once the decision was made to reopen in December 2024, Bemiston received a complete overhaul within a couple of weeks, adding new tables and booths, paint on the walls, and food and cocktail menus.
“I love opening restaurants,” Baltes says. “I love the excitement, the adrenalin, the problem-resolution aspect, watching something grow, and making it better every single day.”
The 30-year industry veteran looks forward to helping the VinZant company expand its footprint in St. Louis. “These are great people to work with,” he says. “I’m impressed with the quality of their staff and their ability to develop new restaurants.”
Bemiston Cocktail & Social Club
📍 14 S. Bemiston, Clayton
📞 314-669-9170
⏰ 6–11 p.m. Wed & Thu, 6 p.m.–midnight Fri & Sat
(Note: the space is utilized as a private dining space. Check the Bemiston Cocktail & Social Club Facebook or Instagram to see when it is closed for events.)
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