It was announced this week that Blood and Sand, the private restaurant and club due to open in September, has hired Mud House's (2101 Cherokee Street; 314-776-6599) chef Chris Bork to head up the kitchen.
Although the menu is still in the works, Bork insists it's not a "theme" menu. "People keep asking me what the theme will be. Why do restaurants have to have a theme?" he asks. "We'll be focusing on ingredients, simple preparation and affordability."
Bork, who attended culinary school in London at Westminster Kingsway College, has done stints at the Terrace View, Revival and Wild Flower, among others, before taking the reins at the Mud House, where he developed a menu emphasizing locally sourced ingredients.
Replacing Bork will be Steven Caravelli, who recently stepped down as chef of Araka (131 Carondelet Plaza, Clayton; 314-725-6777).
Despite Caravelli's upscale résumé (which includes a stint at the erstwhile SLeeK, Hubert Keller's luxe steak house at the Lumière casino complex), Jeremy and Casey Miller, husband-and-wife co-owners of the Mud House, aren't worried that it will make waves. Instead, they say, the focus will remain on local ingredients prepared and served in a homey atmosphere.