We’re totally honored to be named one of the Best New Restaurants in St. Louis by the Riverfront Times.
If you’ve ever wondered about the crazy process involved in making that unique masterpiece on your dinner plate, look no further. Chris and the crew keep it real.
Read the article here: An Evolution of Ideas
Thanks to some really kind words by some amazing people Blood & Sand was put in the top 50 favorites of STL.
Here is a quick blurb about how we started and what we are all about!
Our fantastic Executive Chef Chris Bork was just featured in Bon Appetit for an amazing recipe of Lemon Basil Sherbet! Check it out!!
Blood & Sand was recently named “Most Innovative” Restaurant in St. Louis by Alive Magazine.
We recently reached our capacity for our Full Membership, which was covered in George Mahe’s outstanding food blog, Relish.
Blood & Sand is proud to host a cocktail dinner with Christophe Bakunas. He resides in Chicago Il. and brings with him some very yummy products. Small’s Gin, Exchange Gin, Ransom Old Tom Gin, and Whipper Snapper Whiskey. Blood & Sand has paired 4 cocktails with 4 amazing dishes. Below is the menu we are featuring. Space is limited so RSVP as soon as you can. Look forward to seeing you here.
Cocktail Dinner – $45 per person (This is a deal)
Monday, November 14, 2011, 7:00 pm
The Local Wine & Spirits Company, Chicago Illinois
Proprietor Christophe Bakunas
Learn about their Sheridan, Oregon distillery and small batch, artisan spirits
which express the best 19th c. American distillation recipes and techniques.
Exchange Vodka, Aperol, Punte E Mes Vermouth,
Rinse of Pumpkin Vinaigrette, Lemon Juice, Simple Syrup
Fall Salad of Baby Greens, Beets, Apples, Radish, Pumpkin Vinaigrette
Whipper Snapper Oregon Whiskey, Isley Scotch, Anis,
Bianco Vermouth, Peychauds Bitters
Smoked Chicken Consommé, Sunchoke Tortellini, Fennel
Ransom Old Tom Gin, Whipper Snapper Oregon Whiskey, Cardamaro,
Yellow Chartreuse, Mole Bitters, Lux Bitters
Roasted Leg of Lamb, Tomato Fondue, Olive Jus
Smalls Gin, Honey, Coffee, Velvet Falernum, Lemon Zest, Cassis Whip Cream
Doughnuts, Lemon Curd
Blood & Sand is honored to be hosting Greg Pusczek Wednesday November 2, for a 5 course tasting menu that will be paired with your choice of paired beverages. Greg is one of the finest farmers in the Midwest and will be discussing his ideas on food, as well answering all questions throughout dinner.
Chef Chris Bork will be creating a 5 course menu featuring Greg’s vegetables, greens, and fruit. This event is $45 and will begin at 7pm. If you’re interested in reserving a spot, please RSVP to Adam (firstname.lastname@example.org) or TJ (email@example.com).