Louis. The Kranzbergs wanted to create a place that patrons of the arts could go all day long and be able to enjoy an elevated dining experience without having to leave Grand Center.A “dangerous” robber threatened to stab a “screaming” taxi driver at knifepoint.Ĭonvicted criminal Lee Wood demanded that the cabby handed over all his money in the ‘traumatic’ theft on December 27, 2022. “All profits from patron purchases benefit the arts in St. “That’s why the foundation made The Dark Room a nonprofit,” he says. Philanthropy: Chris Hansen, executive director of the Kranzberg Arts Foundation, says part of the foundation's mission is to invest in free, no cover music, which means more work opportunities for local musicians. (The Dark Room features live music five nights a week as well, plus a happy hour session on Friday and late-night tunes on Saturday.) The positioning of the musicians, on a barely elevated platform within the 60-seat room, personalizes each performance. (There's also an $8 Build a Bloody option, for brunch traditionalists.)įestivities: It’s hard to beat a brunch with live music-classical, Dixieland, or, in this case, “The Dark Room Brunch Sessions,” a rotating cadre of local musicians who play from 11 a.m.–1:30 p.m. Mueller jokes that she has “a European aesthetic,” which translates to “not being afraid to have a little alcohol with lunch or with brunch.” Aware of some Americans’ aversion to the practice, however, she developed “Collins Calling,” a menu of great-tasting drinks that are low in alcohol. Three on-staff sommeliers are equally at ease pairing a beer, cider, or photographer-inspired cocktail (Ansel Adams, Richard Avedon) as they are pairing a wine from the 100-bottle cellar. every Sunday.įirst-class Drinks: Denise Mueller, a sommelier and general manager of the restaurant, developed a substantial wine list, described in plain- (as opposed to wine-geek) speak. Several sandwiches, a charcuterie board, and a scatter of salads (with or without a protein) round out the extensive menu, which is served from 10 a.m.–3 p.m. Other chef’s specials include shrimp and grits, Dark Room Hash (with confited beef), two kinds of quiche (one is vegetarian), and a “2 eggs, 2 bacon, 2 sausage, and more" affair appropriately called The Gallery. Pretto says brunch is her favorite meal to cook. "I make the best biscuits you’ll ever eat,” she says. But there was no lunch or brunch until The Dark Room moved into the Grandel last month. The former Scottish Arms chef introduced a robust dinner program, including a Gnocchi of the Week that gained some notoriety. Here's how it's different:įood: The Dark Room opened in March 2014 a few hundred yards away from the new location as a wine bar and photo gallery. Despite live jazz five nights a week, the comestibles were of the nibble-and-nosh variety-until Samantha Pretto came on board. With all of the new players in the brunch game, it's a challenge to rise above the fray, but The Dark Room has found a way. When this year’s local food trends were being bandied about, no one mentioned "brunch." Within the past several months, however, at least seven restaurants have taken the Sunday morning plunge, from heavy hitters like Sardella to hidden gems like Rob Uyemura’s Local Chef STL.Īdd The Dark Room to the list-and with enthusiasm, considering the enlarged food and beverage program, a daily schedule of live music, and an all-around sleek vibe.
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