Rendering supplied by Gerard Craft
The eighth-floor terrace at the Four Seasons Hotel St. Louis, already a popular spot for imbibing and dining, now has the potential to become one of the region's premier restaurants.
The hotel is partnering with restaurateur Gerard Craft in the development of Cinder House, a new restaurant that will focus on wood-fired cooking. Craft operates Niche Food Group, owner of Brasserie, Taste Bar, Pastaria (St. Louis and Nashville), Porano Pasta, and Sardella.
Cinder House will replace Cielo, which will remain in operation (albeit in smaller confines) for breakfast, lunch, and dinner until the final transition in August.
A large wood-burning hearth—equipped with adjustable grills, a griddle, and hooks for wood-smoking meat and vegetables—is the lifeblood of the concept. “We’ll have a small smoker, too,” says Craft, who adds that the fare will be influenced by South American and international methods of wood-fired cooking.
Cinder House will be open for lunch and dinner, and dinner entrées are expected to average $25 to $30.
Alper Oztok, general manager of the Four Seasons Hotel St. Louis, says he’s been working on this type of project for some time, as Cielo is now a decade old and due for a refresh. Oztok’s idea was to get someone local to take the restaurant to the next level, someone who could attract regional and national attention to the property. “And who better than Gerard Craft?” he says. “As far as partners go, it’s a win-win for both of us.”
Michael Fricker, executive sous chef at Cielo, will be chef de cuisine of the new venture. Oztok says Cielo’s current chef, Gian Nicola Colucci, has expressed interest in transferring to another Four Seasons property, which is normal for corporate chefs after three or four years. Oztok has been at the Four Seasons St. Louis for eight years and could have transferred several times himself but declined because he “fell in love with this town.”
Rendering supplied by Gerard Craft
Leading the renovation team is Sasha Aleksandr Malinich, renowned for such local projects as The Peacemaker Lobster & Crab Co., Vicia, Niche, and Sardella. The design appears to have the Arch as its focal point and includes a roaring fire pit/water element and a modern, pergola-style bar. Abundant greenery defines and isolates the outdoor space.
A release from the Four Seasons describes the interior design as "deeply rooted in South American and European aesthetics." Warm woods, stone, and contemporary upholstered seating create a look that's "timeless and modern."
Bar rendering courtesy of the Four Seasons St. Louis
Craft tapped another local firm and one of his personal favorites, Atomicdust, to handle branding and marketing.
With all of the past team members back together, Craft adds, “It feels like I’m doing another one of our restaurants—except this time, we have a way better patio and way better view.”
