Courtesy Angad Arts Hotel
HOT SPOT
Angad Arts’ Rooftop Reopens
One of the most impressive rooftop venues in town, The Angad Rooftop Terrace (ART Bar) atop the Angad Arts Hotel, is now open during breakfast and dinner hours after the space was reconfigured to adhere to COVID-19 guidelines. (The ground-floor restaurant remains closed.) Therein, executive chef Matt Wynn (an alum of Niche, Sardella, Brasserie, and the former executive chef at Taste Bar), has created a grab-and-go breakfast menu of egg-based sandwiches, waffles, muffins, and pastries to enjoy in-room, on the roof, or on the go. After 5 p.m., reservations are taken (in two-hour blocks to prevent crowding) for the socially distanced rooftop tables, where Wynn’s abbreviated small-plates menu (including deviled eggs, gnocchi, and short rib toast) is offered, along with beverages from ace mixologist Meredith Barry, who has returned as the hotel’s beverage director. Grab-and-go breakfast hours are 7 a.m.–11 a.m. daily, and the rooftop is open 5–11 p.m. Wednesday through Saturday (in accordance with St. Louis City curfew) and noon–7 p.m. Sunday. Call 314-561-0033 to reserve nighttime tables. 3550 Samuel Shepard, Grand Center.
Courtesy Angad Arts Hotel
INSIDER TIP
Apple of Our Eye
Courtesy Schlafly Beer
Just in time for fall, Schlafly Beer, St. Louis’ largest independent craft brewery, has introduced a spiced take on its classic cider. Apple Pie Proper Cider joins a portfolio of canned cider options that includes a traditional Proper Cider and a Proper Cider Raspberry. When test-marketed last fall, guests gravitated toward the homespun flavor. “There’s something comforting about apple pie,” says founding brewer Stephen Hale about the easily identifiable aroma and flavors. Apple Pie Proper Cider is made with fermented apples, which helps balance the spice mix of cinnamon, nutmeg, and ginger. The 6.8 percent ABV beverage is sold in four-packs and is available for $8.99 across the Schlafly distribution network as well as online for curbside pickup at the three Schlafly brewpubs (in Downtown West, Maplewood, and St. Charles).
MICRORANT
Inopportune Requests
joingate/Getty Images/iStockphoto
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In the Before Time, restaurants were often approached for gift cards, food and cash donations, and to supply products and staff at events on their own dime—which was fine. It was a cost of doing business, and restaurants accommodated as many requests as they could. Then along came the COVID-19 pandemic, which shut down restaurants for months and severely reduced revenue, which is still the case today. For many establishments, now is not the time to ask for support toward a cause. Instead, it’s a time to consider their needs and provide a chance for them to recover.
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