Spotted at 1130 Washington (directly east of the Meridian) this morning:
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Cool!!!!
I knew something was going on there, because I've seen activity over the past few months. I wonder if it will be both storefronts or just one?
I knew something was going on there, because I've seen activity over the past few months. I wonder if it will be both storefronts or just one?
The other storefront, 1128 Washington, is having the floors redone by Artistic Concrete, so something is going in there. I think these spaces are awfully narrow for a restaurant, so I'd assume it'll be both.
Excellent. This brings more culinary diversity to Washington Ave.
gerwitz wrote:The other storefront, 1128 Washington, is having the floors redone by Artistic Concrete, so something is going in there. I think these spaces are awfully narrow for a restaurant, so I'd assume it'll be both.
It will be a Real Estate Company owned by the same guys doing Red
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[sarcasm]Hopefully it won't be as fake as everything else on Washington Avenue.[/sarcasm]
Seriously, this should be a great addition to downtown! Anyone know of a projected opening date?
Seriously, this should be a great addition to downtown! Anyone know of a projected opening date?
[quote=" Anyone know of a projected opening date?[/quote]
It looks weeks away at best. They were suppose to have been open around the 1st of April.
It looks weeks away at best. They were suppose to have been open around the 1st of April.
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foodicles wrote:Anyone know of a projected opening date?
It looks weeks away at best. They were suppose to have been open around the 1st of April.
I looked in the door on Sunday. I would say another month at least.
One thing that did look cool is that they have a concrete bar!
Nice, neo-soviet chic. I wonder if they will have a serious vodka selection?
I read yesterday, they are looking to open June 1st. I don't see them making that date, they kitchen isn't even built. Looks like they have been plagued with the same delays as Simply Fondue.The Central Scrutinizer wrote:foodicles wrote:Anyone know of a projected opening date?
It looks weeks away at best. They were suppose to have been open around the 1st of April.
I looked in the door on Sunday. I would say another month at least.
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They were working as late as 10pm last night on this place.
foodicles wrote:I read yesterday, they are looking to open June 1st. I don't see them making that date, they kitchen isn't even built. Looks like they have been plagued with the same delays as Simply Fondue.The Central Scrutinizer wrote:foodicles wrote:
It looks weeks away at best. They were suppose to have been open around the 1st of April.
I looked in the door on Sunday. I would say another month at least.
You mean the Simply Fondue that was supposed to open last September, then last December, then January, then February, then March, then April and still isn't open the 2nd week of May?
^ Yeah, it's highly likely it will open before Simply Fondue. 
Oh, come on, now. That's not funny...Ok, maybe it is.
Hang in there. We'll be open soon!
Dave
Hang in there. We'll be open soon!
Dave
^ Heh, I was just teasing of course. I think I'll live in the meantime but am looking forward to checking it out in due time...
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TheWayoftheArch wrote:They were working as late as 10pm last night on this place.
Nice, neo-soviet chic. I wonder if they will have a serious vodka selection?
It must be fake. The soviets are all about unions and big labor. You'd never find union guys working that late.
Blurb from Sauce.com:
Pastrami Salmon - Yum!
Seeing Red
Co-owners Kirk Apazeller and Derek Onstott will bring a touch of Eastern Europe to Downtown St. Louis when their restaurant, Red, debuts next month at 1130 Washington Ave. Executive chef Rene Cruz, formerly sous chef at Mosaic, has designed a menu that adds American twists to classic dishes from Hungarian, Polish, Russian and Czech cuisines; stroganoff and strudel will appear, but watch for signature dishes such as Pastrami Salmon with Pickled Apple Fennel and Pumpernickel Beurre Blanc and Carpaccio of Port-Poached Pear over Spinach with a Lemon-Mustard Vinaigrette and Preserved Lemons. In addition to small plates, entrées and a late-night menu, Red will offer a sleek, contemporary décor complete with a concrete bar with a red glass top and a 3 a.m. closing time, provided the appropriate licenses come through. A June 1 opening is planned
Pastrami Salmon - Yum!