Courtesy Yellowbelly
Yellowbelly Reopens
Yellowbelly reopened on Thursday accepting reservations and offering curbside to-go. The popular CWE restaurant is hosting diners—parties of six or fewer and for two hours or less if inside—on its patio as well as with limited seating inside. To help keep guests safe, the restaurant has put up partitions between each table inside and are requiring everyone visiting to wear a face mask and have their temperature checked. (If you don't have a mask, they'll provide one for you.) Just around the corner, Lazy Tiger, the offshoot featuring 30 small batch spirit brands and small plates from Yellowbelly chef Ben Tulin, is still on hold, but is poised to open "whenever the virus allows us." 5–10 p.m. 4659 Lindell, 314-499-1509.
Courtesy StilL 630
Owner David Weglarz
INSIDER TIP
StilL 630 First Fridays are back
Courtesy StilL 630
After a forced hiatus, the distillers at StilL 630 are ready to continue its First Friday event. Once a month, guests can taste the newest release from the Experimental Spirits program for free and pick up bottles to take home (200-ml bottles of 100-proof hooch are $20 each). It could be a single malt, wheat whiskey, brandy, tequila, smoked whiskey, barrel-aged gin, bourbon, rum… There are no boundaries. Then, give feedback in person or on this Facebook survey. The distillers experiment, and then patrons decide what becomes the next great StilL 630 spirit. The cocktail bar is open from 5–10 p.m. (It’s the perfect opportunity to sample StilL 630’s first canned cocktail, the summery Bee’s Knees.) The Experimental Release is at 6:30. It only happens on the first Friday of the month, so mark your calendar for August 7. 1000 S. Fourth, 314-513-2275.
MICRORANT
“Are you open or not?”
TommL/Getty Images/iStockphoto
186695600
While we understand that restaurants will be changing their hours for myriad reasons during this difficult time, it gets confusing for those of us trying to order meals or pay a visit. Since you never know which medium patrons might be perusing, restaurateurs should be sure to make updates across all of them: the website, Facebook, Instagram, voicemail… Recently, we got all the way through the decision-making process and online ordering—only to discover the restaurant’s days of operation had recently changed but not been updated.
Follow George on Twitter and Instagram, or email him at gmahe@stlmag.com. For more from St. Louis Magazine, subscribe or follow us on Facebook, Twitter, and Instagram.
