Dining / Three Tidbits: Steven Busch adds vodka to spirits portfolio, Wine Walk on the Hill is Aug. 28, irritated by incorrect hours

Three Tidbits: Steven Busch adds vodka to spirits portfolio, Wine Walk on the Hill is Aug. 28, irritated by incorrect hours

St. Louis Magazine dining editor George Mahe discusses topical dining subjects.

INSIDER TIP

Local Lime Vodka

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Vodka drinkers wanting to support the newest local products now have a choice. Six weeks ago, Steven Busch, son of August A. Busch III, former chairman of Anheuser-Busch, recently launched a premium line of distilled spirits called King Spirits, including the all-natural, gluten-free, six times–distilled, 80-proof Hope Town Vodka. A companion product—Hope Town Lime—was just released, offering the same balanced taste with a distinct note of freshly pressed lime. Use as you would any vodka: chilled, on the rocks, or with a favorite mixer. Look for the current King Spirits products (Walker’s Cay Bourbon, Hope Town Vodka, and Hope Town Lime) at Dierbergs and Schnucks stores (as well as Wine and Cheese Place locations soon). And be on the lookout for future King Spirits products. Two more are currently in development.


HOTSPOT

Wine Walk on the Hill

The annual Wine Walk on The Hill was postponed this year—but the new date is right around the corner. On Saturday, August 28, from noon–4 p.m. on The Hill, ticketed guests over age 21 receive a souvenir wine glass and a passport to more than 15 participating businesses offering a sample of Italian wines. Registration will begin at 11:30 a.m. at Rose of the Hill (corner of Elizabeth and Edwards). Parking will be available at The Shaw School, two blocks away. General admission is $35; VIP admission is $50, and it includes a limited-edition T-shirt and expedited check-in. Designated drivers (or those who wish to tag along alcohol-free) can attend for free. Purchase tickets here.


MICRORANT

Not Posting Current Hours

z_wei/Getty Images/iStockphoto
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Due to pandemic-induced changes in the restaurant industry, patrons have encountered inconsistent hours, shifts, and days open. To stay abreast of the changes, guests must now consult the restaurant’s social media, so it’s imperative that the open days and times are prominently noted. When we sheepishly approached a restaurant the other night (20 minutes before the 8 p.m. closing time posted online), we were welcomed by a manager who said, “Come on in! We stay open until 10 p.m. during the summer.” It makes us wonder how many potential sales are lost by such simple oversights.

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