Slated to open downtown next spring, at 1501 Washington, The Last Hotel is named for the building’s rich history as the one-time headquarters of International Shoe Co., as well as for the foot-shaped mold used in shoemaking.
Like the name, much thought has gone into the hotel’s future dining establishments: The Last Kitchen & Bar, The Pantry, and The Rooftop at The Last.
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For months, food-and-beverage director Will Rogers and executive chef Evy Swoboda have been developing the hotel’s dining program, with a focus on mindfully sourced ingredients.
“We want to use locally grown goods and products,” says Rogers, who foresees trips with Swoboda to Soulard Market and partnering with local farmers.
The menu will change with the seasons and based on customer feedback. “We want to showcase what is available,” says Rogers, who previously spent seven years at W Austin.
Expect flatbread pizza and handmade pastas from Swoboda, who worked at Pastaria for five years. With an in-house butcher, customers can also expect cured and house-smoked meats.
The drink menu will also focus on local options, including StilL 630 Distillery’s barrel-aged whiskey. The hotel may even produce its own club soda, tonic, and bitters for “pre-Prohibition”–style cocktails.
“Everything is classic but with a flair,” says Rogers, noting that the theme carries over from the ingredients to the freshly squeezed juices to the glassware.
At night, customers will be able to sip cocktails poolside at the Rooftop Bar. And when they’re ready to leave, they can pick up the hotel’s offerings at The Pantry retail store.
“If we can jar it or can it, customers will be able to buy it,” says Rogers, who expects the store’s shelves to carry such items as the hotel’s barrel-made hot sauce, the team-selected gin—and, maybe one day, shoes.
