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Blood & Sand: A Membership in Luxury

Blood & Sand, St. Louis, MO

St. Louis’ Premiere Supper Club – Blood & Sand

St. Louis, MO/December 23, 2016/6:54 pm (STLRestaurant.News) Blood & Sand – If you’ve always wanted to try something elegant and delicious, then you’re in luck.  Blood & Sand, the nationally recognized private restaurant, cocktail, and wine club at 1500 St. Charles Street in downtown St. Louis, is again offering full memberships.  Since opening in 2011, the establishment has been highly regarded by members and critics alike for its craft cocktails, inventive New American fare, and impeccable service.  They’ve been so popular at times, they’ve had to close membership enrollment.  But for a limited time, full memberships are available.  The $15/month membership fee gives full members access to the restaurant Monday – Saturday.  Full members also have access to a large private room, small private room, chef’s table, and custom scenarios in between.

Blood & Sand may be a private dining club, but it isn’t focused on exclusivity.  The goal has always been developing meaningful relationships among lovers of great food and spirits, and providing an intimate dining experience for members and guests.  Curious non-members are encouraged to arrange for a one-time trial visit so that they can check out the understatedly elegant decor, unparalleled service, and an extraordinary dining and drinking experience, before joining.

But don’t confuse this open invitation with ordinariness.  There is nothing ordinary about Blood & Sand.  It’s always been a special place: like a laboratory for creativity, with an amiable staff who embrace innovation and hospitality.  Even after it’s sale in October to long-time member Tim Murphy, Blood & Sand remains dedicated to providing lavish service and pushing culinary boundaries.

Blood & Sand

Blood & Sand

Executive head chef Chris Krzysik’s playful and ever changing menu is boldly flavored with seasonal ingredients.  Typical offerings are anything but typical.  The winter 2016 menu offers delicious and creative combinations like Lamb Pastrami Nigiri with ginger, garlic, scallion and cabbage; or Spaghetti Squash with ginger glaze and candied pecans.  There are playfully inventive dishes, like “Tortellini and the Hare,” made with rabbit Loin, confit, and brodo that’s topped with Sicilian pistachio pesto, and served with carrots and chioggia beets.  There’s also “the Forager,” a rack of boar with confit chestnuts, persimmon, and hen-of-the-woods mushrooms.  They even have a burger – it’s made with perfectly marbled wagyu beef, and served with cheddar, pickled red onion, butter lettuce, and fries.  You can have it with a fried egg or thick cut bacon if you like.  The food is cleverly conceived, but not pretentious.  The goal is to make members and guests feel comfortable and pampered.  Like they say at Blood & Sand: “It’s everything you never knew you loved.”

On Christmas Eve, Blood & Sand is offering limited seating for a special four-course dinner ($70).  The special event is open to members and non-members alike.  Reservations are still being accepted by phone and email for the event on Saturday, December 24th, 5 – 8 p.m.  The tasting menu includes two options for each course.  Diners can choose to begin with either Truffled Onion Rings with soubise sauce and chive oil, playfully called “Five Golden Rings,” or “Christmas Lights,” a combination of shellfish ceviche with flying fish roe and puffed rice.  Two pasta dishes are offered for the second course, a tagliatelle with winter squash and brown butter, or a smoked ricotta cannoli with gravlax and Sicilian pistachios.  The third course offers a choice of Partridge in a Pear Tree: Red Scottish Partridge with kieffer pears, fois gras, and cipollini onions; or A Christmas Story: Peking Duck and scallion pancakes with pickled ginger.  The final course offers a choice of desserts: Italian ices in lemon poppy, sweet woodruff, and fennel; or classic Tiramisu.

As if amazing food and service wasn’t enough, Blood & Sand has an extensive and expertly curated wine list thanks to Front of House manager and Sommelier Zac Adcox.  You’ll find selections from France, Italy, California, Oregon, and Washington, as well as Argentina, Australia, Germany, Spain, and even Lebanon.  The wine list covers all price points too.  Blood & Sand’s craft beer selection span the globe.  You’ll find local favorites like Goose Island Matilda, and Four Hands Single Speed and City Wide APA.  There are also IPAs, ales, eisbocks, lagers, pilsners, and stouts from the US, Belgium, Germany, Denmark, Norway, and Japan.  The cocktail experts at Blood & Sand are mix master, combining interesting ingredients to create inspiring drinks and old favorites too.

Blood & Sand is open for dinner and drinks Monday – Thursday from 5:00 p.m. to 11:00 p.m., and Friday – Saturday from 5:00 p.m. – midnight.  Members can make reservations online or by phone.  Non-members will need to call to arrange for a trial visit.

Blood & Sand offers small business memberships for companies with up to 20 employees, and corporate memberships for larger companies too.  Individual memberships can also be gifted to someone else.  They can be purchased in person, by phone, or online, making membership an excellent last minute gift for the luxe food, wine, and cocktail lover in your life.

Contact Information:

Blood & Sand
Owner: Tim Murphy
Manager and Sommelier: Zac Adcox
1500 St Charles Street
Downtown West
St. Louis, MO 63103
314-241-SAND (7263)
http://www.bloodandsandstl.com/

membership@bloodandstandstl.com
Send it attention: Zac or Juliette (office manager)

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Pictures courtesy of Blood & Sand

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Copyright 2016 St. Louis Media, LLC d.b.a. STLRestaurant.News.  All rights reserved.  This material may not be published, broadcast, rewritten or redistributed.

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Susan Smith-Harmon

Susan Smith-Harmon

Susan Smith-Harmon is an experienced writer, editor, and broadcast journalist with a strong news background. She’s worked in radio and television news, and for national and international newswire services.

She began her career in public radio while still a student at the University of Missouri-St. Louis (where she earned a B.A. in Communications). She soon made the jump to news/talk radio, handling assignments from field reporting, airborne traffic, and news anchor, to producing and hosting daily talk shows. She’s also worked in television, most recently as the inaugural producer for The Allman Report on KDNL-TV 30, and as a news writer and reporter for national and international newswire services.

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