Jake Smith, bar manager at The Benevolent King in Maplewood.
https://www.feastmagazine.com/jake-smith-top-photo/image_289e80be-0405-11ef-ab00-c799818fa7a3.html
Jake Smith, bar manager at The Benevolent King in Maplewood.
https://www.feastmagazine.com/jake-smith-tbk/image_47e7b830-0402-11ef-bba9-6f4a812803f2.html
The Hana (blossom): Nikka Coffey Grain Japanese whisky, Mancino sakura vermouth, lychee, cherry-vanilla-bourbon bitters.
https://www.feastmagazine.com/the-hana/image_49215ee0-0402-11ef-b41f-1f4ad4bde862.html
The Niwa (garden): bok choy-infused Arette Blanco tequila, furikake-spiced cabbage, verjus blanc, simple syrup.
https://www.feastmagazine.com/the-niwa/image_48bc0630-0402-11ef-97cb-434ded657752.html
The Shizukesa (tranquility): Suntory Roku gin, Giffard Crème de Cacao, Giffard Blue Curaçao, vanilla-kumquat syrup, lime, orange bitters, caper brine.
https://www.feastmagazine.com/the-shizukesa/image_4830fdba-0402-11ef-a28b-f3233aa6b309.html
Jake Smith.
After 15 years in Ladue, beloved community mainstay Companion Café has a brand new look and the same commitment to high-quality fare.
Ted Kilgore shows us how to make one of his most well-known cocktails – In a Pickle.
New cocktail menus, old favorites, market newcomers and a restaurant that pairs perfectly with the warmer temperatures on the horizon. Get our picks for the weekend here.