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SHORT ORDERS [FOOD NEWS]
Pressing His Luck Logan Ely dishes on Press, his forthcoming ‘smash pizza’ concept Written by
CHERYL BAEHR
Enjoy the holiday pop-up bars of St. Louis this season. | COURTESY THREE SIXTY
[ H O L I D AY S P I R I T S ]
Sip Sip Hooray Holiday pop-up bars come to St. Louis Written by
JENNA JONES
S
anta Claus is comin’ to town and this year, he’s bringing holiday pop-up bars with him. Two St. Louis bars have announced themes to get you in the spirit, and the drink menus are gifts that keep giving. There will be no reindeer pause at Three Sixty (1 South Broadway, 314-241-8439), but plenty of booze will be owing up on the rooftop. Now open, the pop-up experience transforms Three Sixty into a snow globe, overlooking Busch Stadium and providing its famous view of the Arch. Before 10 p.m., there’s no cover charge. Guests can enjoy their drinks inside or out, and if you’re trying to enjoy your spiked hot chocolate (yes, that’s an option by a fire, the patio is the perfect spot with its fire pits. Food is
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also available at the bar. Three Sixty’s holiday cocktails include the previously mentioned spiked hot chocolate — aptly named Hot for Santa — which is made up of vanilla vodka, hot chocolate, peppermint and marshmallows. Depending on where you fall on Santa’s list, you can sip on the Nice Elf or Naughty Elf. The latter includes Montelobos mezcal, ginger and cranberry, the former ginger, cranberry, ginger beer and 1220 vodka. Baby It’s Cold Out-Cider is for fans of spiked cider; allspice, Buffalo Trace, sweet vermouth, ginger ale and cider are all in the drink. Shots are also available if you’re looking for them: The Son of A Nutcracker is amaretto, heavy cream, Frangelico and cinnamon, while the Down the Chimney could help you if you’re plotting to deliver presents all night with its blueberry Red Bull, lemon and blueberry Smirnoff concoction. Beginning Thursday, December 9, the Central West End cocktail bar Lazy Tiger (210 North Euclid Avenue, 314-925-8888) has its Filthy Animal pop-up bar returning for the holiday season. Giftwrapped cups, creative cocktails and a “curated holiday hip-hop playlist” are all on the table, according to a press release, as well as Filthy Animal holiday cocktail gift boxes for your loved ones. Filthy Animal merch — cups, mugs, beanies and sweatshirts —
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can also be purchased. “We started Filthy Animal as an at-home cocktail experience last year due to the pandemic, so this is our first in-person holiday pop-up, Tim Wiggins, co-owner and beverage director of Lazy Tiger, says in a press release. “I’m glad that we can bring the full experience to St. Louis this year for a great cause.” The bar will donate $1 for every cocktail sold and $5 for every gift box sold to the St. Louis Family ift Drive, a nonprofit organization started by Wiggins’ mother. The organization provides gift cards, gifts and resources to families with developmentally delayed children in St. Louis. The pop-up bar focuses on “nostalgia, fun, and holiday cheer,” according to Wiggins. He adds in the press release that he wants people “to feel and taste that childlike holiday giddiness.” Drinks include the bar’s namesake Ya Filthy Animal, crafted with mezcal, idori, grapefruit soda, fino sherry, Becherovka, lime and Tajin, as well as a hot spiked cider, eggnog and more. Reservations for Filthy Animal can be made on Resy, while reservations for Three Sixty can be made by emailing 360rooftop@360stl.com or calling 314-241-8439. Three Sixty’s pop-up bar runs until Thursday, December 30, and Filthy Animal is open until Friday, December 31. n
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iding high on the acclaim and popularity of his Fox Park restaurant the Lucky Accomplice (2501 South Jefferson Avenue, 314-3546100), chef Logan Ely is preparing to take on yet another project: a new restaurant just down the street called Press (2505 South Jefferson Avenue) that will be based on a type of pizza he’s not sure if anyone has ever done. “I’ve said it before, and I will say it again: We like to have fun with food, and we like to play with our food,” Ely says. “We had this funny idea that we just acted on right away, and it seems kind of crazy. It was this idea to do this pizza calzone thing called a ‘smash pizza,’ which seemed kind of catchy. We made four of them and were like, ‘Well, let’s open a restaurant.’ It just seemed kind of catchy.” For anyone who has followed Ely’s career since he arrived back on the scene in St. Louis in 2017, the thought of him opening a pizza joint might seem quizzical. Ely’s resume includes such esteemed restaurants as the French Laundry in Napa Valley, Blue Hill in New York City and North Pond in Chicago, not to mention the fact that he has cooked everywhere from Copenhagen to Hong Kong and reintroduced himself to St. Louis diners through an elegant, avant garde tasting-menu restaurant, Shift (formerly Savage). That he is channeling such impressive experience into a pizzeria would be, on its surface, like Picasso leaving the world of fine art to paint the walls of finished basements.
