INSIDER TIP
Busch Heir Launches Line Of Spirits
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
Steven Busch, son of August A. Busch III, former chairman of Anheuser-Busch, recently launched a premium line of distilled spirits called King Spirits. The first two products—Walker’s Cay Bourbon and Hope Town Vodka—appeared in local markets this week, including select Schnucks. The 90-proof Kentucky bourbon is aged in new Missouri oak barrels and finished on sherry cask staves. “These spirits are made with the same high-quality standards and attention to detail that my father and grandfather had throughout their careers at the brewery,” says founder Steven Busch. The 80-proof Hope Town Vodka is distilled six times and is all-natural and gluten-free. Named after a Bahamian Island and district, respectively, the inaugural products were born out of the Busch family’s love and appreciation of the island lifestyle. Each purchase supports the King Spirits Giving initiative, which assists organizations that directly benefit the Bahamian community.
HOTSPOT
Pan D’Olive on McCausland Avenue
Legions of devotees already know that Pan D’olive (pronounced pan-doe-LEE-vay) is one of the best restaurants in town for the money. Over the years and through the pandemic, owner Sam Kacar (of Trattoria Branica fame) has managed to keep prices low (two-course lunch specials are $10.95), value high, and the menu selection varied. The best deals are at happy hour (4–7 p.m. Monday through Friday), when glasses of wine are $3–$5, martinis $5, and apps $3–$7, including a breaded and char-grilled scampi that can’t be beat. The dining room is cozy and charming, the onyx-topped bar is handsomely backlit, and grape vines currently obscure the terrace patio’s tables. 1603 McCausland, 314-647-8000.
MICRORANT
Waiting With No Place To Wait
While we’re getting accustomed to long post-pandemic waiting lists in restaurants, it becomes an issue if there’s nowhere to wait (since restaurants’ bars are usually packed as well). Many dining establishments have solved the problem by temporarily sending the party away and texting when a table is ready. Since the technology exists, all busy restaurants should make such accommodations. Don’t make patrons wait in cars in the parking lot and keep running inside to touch base. After all, we have nothing to eat or drink out there!
Follow George on Twitter and Instagram, or email him at [email protected]. For more from St. Louis Magazine, subscribe or follow us on Facebook, Twitter, and Instagram.
