South Grand’s latest addition to the bar scene recently debuted in a South City basement illuminated by cool blue lighting and accessed via a door cleverly disguised as a bookcase inside Monstera Mezcaleria, Michael Fricker’s agave spirit and natural wine bar.
The new cocktail dive, Mother May I (3194 S. Grand), fills the downstairs space that previously housed New Society. The dimly lit neighborhood watering hole features martinis, daiquiris, and more in a laid-back setting.
Here’s what to know before you go.
The Concept
On March 15, Mother May I quietly opened as a counterpart to Monstera Mezcaleria. The bars have overlapping hours to offer a wealth of different cocktail-driven beverage experiences under one roof.
“Mother May I comes from a phrase a friend of mine says if we’re just joking around and somebody says something completely ridiculous: ‘Madre, por favor,’” says Fricker. The tongue-in-cheek saying paints a picture of the new concept’s playful vibe.
With New Society, the experienced chef and bartender explored his passion for crafting intricate culinary cocktails. After nearly two years, however, Fricker felt ready to transition the concept into something more accessible for his community, with a focus on affordability. “I think nationally, cocktails have kind of gotten on this trend of going this fine dining route,” he says. “So I’m really excited for us to take the technical prep approach to cocktails but to make them fun and super approachable.”
The Drink Dirty martini, for instance, takes several days to prepare. It features sous vide olive-washed Hayman’s Gin, vermouth, and house brine made with confit olives flavored with herbs, citrus peel, and spices. “That’s the kind of stuff we’re still taking from New Society, but we’re maximizing efficiency and making it a little bit easier to maintain a lower price point.”
The Atmosphere and Menu
“Our motto here is, ‘Be Kind, Drink Dirty,’” says Fricker, who decorated the bar with a neon sign featuring the phrase, as well as vintage beverage collectibles from the ‘40s and ‘50s. He chose a mix of mid-century modern seats and communal tables for an old-school feel that invites guests to stay and get to know their neighbors.
“We very much leaned into the South City drinking with friends house party kind of aesthetic,” he says.
If the “No Vacancy” sign above the entrance lights up, the 25-seat bar has reached capacity for the time being.
The drink list kicks off with half a dozen cocktails labeled “Mother Knows Best,” priced at $12 each. Every item on the menu comes with a refreshing bite from liquid nitrogen-chilled glassware. Choose from whimsical concoctions such as Because I Said So with Rittenhouse Rye, Paranubes Cafe De Olla, Cocchi Vermouth, Pedro Jimenez, chipotle, and orange bitters.
With more than 400 agave-based spirits upstairs, Fricker opted to make Mother May I’s back bar program more rum- and whiskey-focused. The Funky As F*ck features one of his favorite Mexican rums, Paranubes, as well as roasted coconut sugarcane juice and fresh lime. “It’s everything I want out of a super tart funky banana daiquiri,” he says.
The martini For the Gin Girlies pays homage to Fricker’s partner, Natasha Bahrami (a.k.a. The Gin Girl), with Fords Gin, vermouth and “girl dinner” (a wedge of cheese). “The bar program is very much made for bartenders by bartenders,” he says. Shots, a couple of draft options, canned and bottled beers, nonalcoholic cocktails, and a handful of natural wines make up the remainder of the drink menu.
Food-wise, the bar offers a roller menu of hot dogs, taquitos, and egg rolls, as well as such snacks as cheddar popcorn, cheese puffs, Twinkies, and pork rinds tossed in hot sauce. On Sundays, Fricker runs a family meal for fellow hospitality folks.
“It’s a good chance for us to get our industry together and have some friendship,” he says.
The Backstory
Fricker originally established his South Grand storefront with his wine shop Grand Spirits Bottle Co. in 2021. He then transitioned the concept to Monstera Mezcaleria in 2024. His love of mezcal also extends to another new business that he recently rolled out, Malcriado Bar, located in Oaxaca, where he once resided. The mezcal-focused concept debuted last September and recently expanded into a larger space earlier this month.
With Bahrami, Fricker also splits his time managing The Gin Room’s restaurant, which recently transitioned from its previous food concept, Salve Osteria, on the next block over. Together, the busy restaurateurs continuously find new and exciting ways to serve up food and beverages.
“I have a saying I tell my bartenders all the time. We need to continue to evolve and continue to grow and to never be OK with where we’re at right now,” Fricker says. “We always need to continue to upgrade, consider where everything’s going, and think of the big picture.”
Mother May I
📍 3194 S. Grand, Tower Grove East
⏰ 5 p.m.–midnight Wed & Thu; 5 p.m.–1 a.m. Fri & Sat; 5 p.m.–midnight Sun
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