SCENE
The bar's interior is glamorous (above) and serves cocktails such as the Start Wearing Purple made with Sloe Gin, London Dry Gin, egg white, lime juice, simple syrup, Benedictine and Baked Apple Bitters.
and desserts. Among the best-sellers are the light-as-air Truffl ed Tater Tots ($5) and Pig in a Blanket, a spicy House-Made Sausage on a Kimchee Pancake ($12).
GOING HIGH-TECH WITH CUSTOM-MADE Blood & Sand currently touts 550
members, ranging widely in age from twenty-something to silver-haired retirees.
www.cheersonline.com
Th e array of beverages and dishes not found anywhere else in the city is a major attraction for members, but for Frager and Vytlacil, that's all part of an eff ort to provide a unique experience focused around hospitality. To that aim, orders are taken on iPads and iTouches, enabling the wait staff to remain at the table with guests since the orders are immediately processed on a ticker in the kitchen and at the bar. "Th e benefi t
of the iTouch and iPad are that they allow us to be more effi cient and streamlined," explains Frager. "I can take orders without having to leave. I can explain drinks and engage our members."
and sprits columnist for Sauce magazine, a monthly publication covering the St. Louis food and dining scene.
JUNE 2012 | Ligaya Figueras is a senior staff writer
21
KATY COREA
