Globe lights hang from Delmar Lounge's red awning, beckoning nighthawks in to enjoy homestyle Cajun fare and live music late into the night. The kitchen churns out house-smoked barbecue ribs, southern-style shrimp and grits, and po boy sandwiches until 2 a.m. every night of the week, fortifying bodies and fueling feet in preparation for live DJ dance parties, jazz sets, and hourly potato sack races that sustain the convivial atmosphere until 3 a.m.
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.
To the sounds of rollicking live piano music, Ragin Cajun Piano Bar celebrates the cuisine and culture of Louisiana with a tempting menu of crayfish, bourbon-glazed steaks, juicy burgers, and spicy andouille. Bowls of crayfish étouffée in a creamy roux and chicken wings slathered in a piquant voodoo sauce evoke images of the sunny South, and an open-air balcony and a second-story patio frame stunning views of a river town that shares the Mississippi with New Orleans. On weekends, live piano players bang out popular rock and pop tunes as patrons sing and dance along, contrasting with somber weekday lectures on the differences between English common law and Napoleonic code.
Established in 1876, Charles P. Stanley Cigar Company and Lounge caters to tobacco enthusiasts with a variety of rolled cigars, which can be paired with libations from their full bar. Mosey through Stanley’s shelved humidor stocked with more than 1,000 cigars from such brands as Arturo Fuente, Rocky Patel, Ashton, and Romeo and Julieta, a company known for combining tobacco leaves grown by feuding families ($6.75+ each). After selecting a cigar, stroll to Charles’s full bar and order a mug of Guinness ($6), a glass of Crown Royal ($9), or a Jack Daniels and soda-pop mixture ($8). As guests puff and sip, they can admire the lounge’s 42’x12’ Cuban mural and the 21-foot ceiling equipped with an exhaust system before settling into an Italian leather couch to catch a game on one of the lounge's flat-screen TVs or to try lighting stogies with nothing but an imaginative spark.
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.
Al Waha Restaurant and Hookah Lounge sources its extensive menu from the deserts and coasts of North Africa and Afghanistan, importing rare Bedouin influences to more familiar Middle Eastern dishes. Many entrees can be prepared without meat, including makni, which blends peppers, spices, and tomato sauce over a bed of basmati rice. The qurma sabzee stars spinach sautéed with a plethora of peppers and served with chicken, lamb, or veggies, and the subtly spiced Al Waha plate frees ground beef from its usual roles as yogurt topping or cereal seasoning. Glasses of 14 Hands riesling and Placido pinot grigio loosen tongues enough to branch further from their comfort zone.