Photo by Cristina M. Fletes (Post-Dispatch)
Blood & Sand
Founders Adam Frager and TJ Vytlacil have sold their membership-based restaurant and bar to member Tim Murphy, and Chris Krzysik has stepped into the role of executive chef, but for all these changes, Blood & Sand remains an oasis of hospitality. Krzysik was previously Blood & Sand’s executive sous chef, and the menu’s focus remains elegant, playful, modern cuisine with influences from around the globe. I especially enjoyed a recent appetizer that folded a Swedish pancake over melted, caramel-like gjetost cheese and garnished it with crisp pancetta. Note: Close to press time, Blood & Sand named Josh Charles of Element its new executive chef. There wasn’t time to re-evaluate the restaurant.
Update: Charles departed Blood & Sand in May 2017.
Hours: Dinner Monday-Saturday
Opened: 2011
Must order: Menu changes frequently