At Black Bear Bakery, every batch of Lickhalter sourdough-rye bread, sweet pastries, and crunchy granola is made with the care of a shop owner. That’s because each staff member serves as a partial owner of the communal shop. This makes each staff member feel a personal responsibility for creating a shop they’d like their family to come to, encouraging them to use eco-friendly processes and locally sourced, organic ingredients. Along with whole-grain recipes filled with specialty ingredients such as kalamata olives and rosemary, bakers use century-old recipes passed down from the owners of Lickhalter Bakery. These recipes create hearty sourdough-rye loaves sprinkled with caraway seeds or twisted together with pumpernickel dough.
While breads are their specialty, bakers fill their ovens with more than just bread loaves. They craft handmade, boiled bagels that come sans holes, as well as cookies, baked granola, pizza crusts, and a variety of buns. On the weekends, they welcome the community for a vegetarian and vegan brunch, which features staples such as pancakes, quiche, potatoes, and bread pudding made from their loaves. These dishes can be washed down with pours of fair trade coffee, juice, tea, or pastry filling.
We offer seasonal, naturally raised food, deliciously prepared and artfully presented. At least 50% of our ingredients come from within 150 miles of St. Louis, thereby reducing your event's carbon footprint, and guaranteeing the freshest food available.
The product of an artistically inclined married couple with a passion for all-natural foods, SweetArt boasts a menu of homemade, from-scratch cookies, cupcakes, cakes, sandwiches, and wraps, with an all-vegetarian lunch menu that features a bounty of vegan options. Co-founder Cbabi's colorful paintings cover the neighborhood bakeshop and art studio's sun-kissed, bright walls, making it a lovely locale to bust out your idea journal over a vegan sweet burger ($7.75) paired with a spicy cup of flad ($3.95), SweetArt's house-made, vegan, three-bean chili loaded with chunky sweet potatoes. The grilled Shaw sandwich($5.50) is served stuffed with sharp cheddar on wheat bread, while the Flora wrap ($6.85) swaddles house-made spinach and herb hummus, avocado, tomatoes, organic greens, and carrots in a secret sauce known as "love and magic".
Chef and owner Raj left his native Punjab in 1994 to earn his culinary stripes working as a cook in New York City. After a year of training and practice, he relocated to St. Louis, where his expertise in the art of Indian cooking quickly won praise in the Riverfront Times, which dubbed his eatery the city’s best vegetarian restaurant.
Laden with meat-free options, the menu entices taste buds with spiced and nutritious ingredients such as saag paneer’s spinach and fresh cheese, aloo gobi’s cauliflower and potatoes, and chana masala’s tender garbanzo beans. Chefs also throw dairy to the wayside in many dishes, including the vegan mirchi bhajia—deep-fried anaheim peppers stuffed with potatoes and spices hot enough to peel the wallpaper off a doll’s house. A catering menu provides spreads for large groups and flash mobs that rent the on-premises banquet hall.
Pendant lights and flat-panel TVs cast a warm glow over the festive confines of Wildwood Pub & Grill, where guests convene for a casual dinner and drinks. The cozy spot boasts all the trappings one would expect to find at a neighborhood pub—live sports, a menu of grill-fired eats, and live music on the weekends—along with the novel addition of indoor golf.
Inside the hitting bays of Wildwood's About Golf Simulators, golfers use their own clubs or oversized soupspoons to smash real golf balls into immense screens that vividly replicate 54 world-famous courses, including TPC Sawgrass and the Old Course at St. Andrews. Along with traditional stroke play, the simulators also support competitive scrambles and interactive driving-range practice, where players can compete in games including longest drive, closest to the pin, and most unashamed palm sweating.