Al Waha is best known for their Bedouin cuisine, but also serves Afghan food and offers a hookah and full bar. The meal begins with a traditional cup of Bedouin coffee infused with cardamom; this is an important ritual in Bedouin hospitality that involves the host preparing the beans in the presence of guests. As such, the highest compliment of generosity in Bedouin culture is "he makes coffee from morn till night," whereas the most grievous insult is "the best part of waking up is Folgers in your cup." Following this stimulating aperitif, diners can pass around plates of velvety musakaah ($5.50) and hummus ($4.99), both served with bread. From there, let your stomach wander to classic nomadic entrees such as tender butter chicken seasoned with chili pepper and served with creamy tomato sauce over a bed of basmati rice ($10.95). The Al Waha plate provides a sultan's feast of ground beef and pomegranate-tomato sauce piled high on top of raisins, crushed almonds, and dried-apricot-flecked rice ($9.95). In addition to vegetarian options such as kodar bleban (cauliflower, broccoli, zucchini, carrots, and green beans simmered in yogurt sauce with rice), many dishes can be prepared sans meat upon request. Cool concoctions such as mango lussy (sweet mango puree blended with cream) and irfa beljoze (cinnamon boiled in water and topped with coconuts and walnuts) wash down the salt and spice at $3.49 each and provide a delightful segue into a dessert of fruit-flavored hookah smoke.
Club Viva lets seasoned rug-cutters and beginning boogiers alike feel the beat in salsa-themed dance nights on Thursdays and Saturdays. A great way to woo a love interest or wear down a sugar-buzzed manchild, today’s deal includes the club cover charge and ensures a table at which tired feet can rest between dances. Salsa skills that aren't up to snuff can be polished in the one-hour lesson offered from 8 p.m.–9 p.m., and dance-floor mouth-droughts can be relieved with four drink tickets redeemable for libations such as Latin Kiss cocktails and specialty Bacardi mojitos. With mambo, African, reggae, Arabic, and European music, the high-octane dance nights give lovers of dance the opportunity to shake it like a hated roommate's bottle of soda.
“While far too many menus babble with details, Three Sixty’s undersells,” a reporter for St. Louis Magazine wrote after a visit. “’Smoked salmon chips’ in no way covers what arrives: a couple of tablespoons’ worth of rough-ground, fragrantly smoked salmon atop a big crispy, salty potato chip, topped with tiny capers and nibbles of sweet red onions.” Even the name, 360 St. Louis, merely hints gently at the bejeweled panorama of downtown St. Louis and birds' eye view into Busch Stadium that sprawl before the eatery. The 6,000-square foot rooftop bar, part of the Hilton St. Louis at the Ballpark, also surrounds diners with a dramatic wine wall, flat-screen TVs, and toasty fire pits.
From behind an expansive outdoor bar and several indoor bars, mixologists craft shaken and infused cocktails, drawing on inventive ingredients including pumpkin puree, house-made ginger liquor, and local apple cider. Bartenders also supply an extensive selection of wines and beers, which guests can nurse while grooving on the dance floor to DJs spinning four nights a week.
While barkeeps tend to libations, Executive Chef Rex Hale draws upon more than 25 years of culinary experience that has taken him everywhere from South Africa to the British Virgin Isles. In 360 St. Louis' open kitchen, he uses locally sourced ingredients to create globally inspired, upscale bar food such as short rib sliders and handmade fish tacos. St. Louis Magazine considers his wild mushroom and goat cheese pizza a "must-try," while his lobster risotto is "realized extravagantly."
You wouldn’t think that food could change a city. But that’s exactly what Travel + Leisure praises Mosaic for, declaring that its innovative dishes and inspired design scheme have helped bring the former urban industrial St. Louis Garment neighborhood from “grimy to glam.” Since the their 2004 opening in downtown St. Louis, Mosaic restaurants have sprouted up in airport and Des Peres locations, bringing with them the contemporary gourmet menu of founder and head chef, Claus Schmitz. The highly trained, award-winning culinary whiz folds fine ingredients into internationally inspired tapas, soups, and entrees, whipping up dishes such as roasted grass-fed bone marrow or sustainable Chilean sea bass and pairing them with seasonal cocktails and fine wines. Outside the kitchen, Schmitz’s dining room’s interior design is equally appealing, with high ceilings, a freestanding bar, and tall windows that stream in sunshine while filtering out the glares of the jealous, hungry cars parked outside.
The team at JitterSwing Dance Clubs constantly assures their clients that “JitterSwing is our name ... it is not a Dance.” Thanks to film and music videos, swing dance conjures images of acrobatics and leaping bodies, but JitterSwing’s instructors are popular for their approachable St. Louis Imperial style, which is slower-paced and accessible to students of any age. They lead couples and singles through group and private sessions that cover many other types of swing dance as well as country two-step, the cha-cha, and the river waltz. Partners preparing for a wedding dance can take advantage of private lessons, and youths aged 10–16 are invited to the juniors program. In addition to the multiple locations where instructors conduct their sessions, JitterSwing staff members also come out to private events to instruct guests of all ages.
Social House Soulard packs its 4,500 square feet of space with 15 TVs, live entertainment, a dance floor, and a kitchen serving pub fare favorites until 10 p.m. Athletes cavort and endorse baby formula on HDTV screens overhead as breaded pork tenderloin sandwiches and cold domestic brews fill fists. Live bands commanding power chords wash over revelers on the sprawling dance floor, and on some nights, DJs spin top 40 hits.