Stage Left Diner Takes Over City Diner at The Fox, 360 Throws a Luau
City Diner at the Fox is getting a new name, look and menu. Now independent from City Diner on South Grand, the new diner will be called Stage Left Diner. As reported by Feast, restaurateur Brad Beracha and chef Ryan Cooper are now running the kitchen, which is already serving up its new menu in the revamped space. There will be a grand opening celebration on Sept. 24. 541 N. Grand Blvd., Midtown
If you love a great frozen drink, try out Midtown’s newest cocktail spot, Narwhal’s Crafted Urban Ice. The diverse menu of quality frozen alcoholic beverages made with hand-crafted ingredients include the classic Negroni, prickly pear margarita and more. 3906 Laclede Ave., Midtown, 314.696.8388
Sept. 19: Plan your dinner out tonight at Louie’s Wine Dive for a special Pig & Pinot Wine Dinner. The four-course meal prepared by chef Patrick Baltes will showcaes the different features of the pig and will be served alongside Pinot Noir from around the world. The cost is $50 per person and reservations should be called in for the limited-seated event. 16 S. Bemiston, Clayton, 314.875.9373
Sept. 19-21: Dine out for a great cause this week for Downtown Restaurant Week. Now in its 12th year, there are more than 21 dining spots to hit with special three-course menus for $25 and $35. You can get a taste of Peruvian at Mango, go Italian at Anthony’s Bar or get your Asian fix at Hiro Asian Kitchen. An “extra helping” donation of $5 will benefit Operation Food Search.
Sept. 23: Grab your grass skirts and head to 360 this weekend for an End of Summer Luau. From hula dancers and signature cocktails to a pig roast and fire breathers, you’ll enjoy fun all night with a great view of our city. The signature menu will feature roated pig, squid luau, spam and pineapple pizza, cucumber kimchee and much more. Ten percent of the proceeds will benefit Wings of Hope. 1 S. Broadway, Downtown, 314.241.8439
Sept. 23: Join Panorama at the Saint Louis Art Museum for the return of Art at the Table: The Campaign. The campaign-filled four-course meal by executive chef Ivy Macgruder features items with a fun, political inspiration like Dan stuffed Quail with barley, apple, cranberry, John Adams apple cider glaze and Arkansas carrots. Each will be paired with a ‘candidate’ cocktail. 1 Fine Arts Drive, Forest Park, 314.655.5490
Photo courtesy of 360 St. Louis