June 07, 2011 Slideshows

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Taste 

Of course, the most important holdover from Taste v1.0 stands behind the bar: Ted Kilgore. The master mixologist, more responsible than anyone else for dragging St. Louis cocktail culture into the here and now, offers a lengthy menu of his creations, handily divided by flavor and body profile (e.g., "crisp, light, aromatic"). Click here to continue reading Ian Froeb's review of Taste. Photos by Laura Ann Miller.
Taste
4584 Laclede Avenue St. Louis, MO 63108
St. Louis - Central West End
314-361-1200
The inside of Taste.
Taste's kitchen.
Candlelit stairs leading to the upstairs of Taste.
Upstairs lounge area at Taste.
Upstairs lounge area at Taste.
Merritt Duncan, and manager, Adam Altnether, preparing food in the kitchen.
Inside of Taste.
Mixologist Ted Kilgore making the Queen Park Swizzle.
The Queen Park Swizzle, a cocktail made with Don Q Anejo rum, lime, mint and Angostura.
The Queen Park Swizzle, a cocktail made with Don Q Anejo rum, lime, mint and Angostura.
Mixologist Ted Kilgore making the Subtle Hustle.
The Subtle Hustle cocktail, made with Aperol, Cocchi Americano, lemon juice, passion fruit, and champagne.
Mixologist Ted Kilgore making the Jazz Club.
Mixologist Ted Kilgore making the Jazz Club.
Mixologist Ted Kilgore making the Jazz Club.
The Jazz Club cocktail, made with Jasmine Broker's Gin, house made grenadine, lemon and egg white.
The Jazz Club cocktail, made with Jasmine Broker's Gin, house made grenadine, lemon and egg white.
Mixologist Ted Kilgore making the Spaghetti Western.
Mixologist Ted Kilgore making the Spaghetti Western.
Mixologist Ted Kilgore making the Spaghetti Western.
The Spaghetti Western cocktail, made with Rittenhouse Rye, Barolo Chinato, Averna, dandelion and burdock bitters.
Nicoise Deviled Eggs, made with tuna, nicoise olive, potato chip, pickled green bean and arugula.
Nicoise Deviled Eggs, made with tuna, nicoise olive, potato chip, pickled green bean and arugula.
Assorted house made pickles.
Assorted house made pickles.
House made Charcuterie place with crostini. The plate includes pickles, mustard, saucisson sec, bresaola and heart salami.
House made Charcuterie place with crostini. The plate includes pickles, mustard, saucisson sec, bresaola and heart salami.
Pork Burger, served with bacon, white cheddar and fries.
Pork Burger, served with bacon, white cheddar and fries.
The outside of Taste, in the Central West End, seated next to its sister restaurant, Brasserie.
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The inside of Taste.
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