All reviews are from people who have redeemed deals with this merchant.
Reviewed February 1, 2016
Reviewed December 6, 2015
Reviewed September 6, 2015
What You'll Get
Choose Between Two Options
The Fine Print
Promotional value expires Mar 31, 2015. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Four people must be present for $100 Groupon. Dine-in only. Must use promotional value in 1 visit. Not valid 12/31/14, 1/1/15, 1/29/15, 2/14/15, 2/15/15, or 3/17/15. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 360 St. Louis
“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 a large indoor bar, 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 grooving to DJs spinning two nights a week after 10 PM.
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".