St. Louis Magazine – July 2019

July 2019 stlmag.com ĕĕ

to the pre-Prohibition tavern experi-
ence. And most restaurants have a hard
time—or even discourage—larger par-
ties. We have five tables that can accom-
modate 10 people, including a round-top
that’s actually in the bar. I want to be
able to say yes to that size of group on
a Friday night.

That leaves The Last Rooftop. On the
11th-floor roof, we’ll serve poolside
shareables out of the same kitchen that
services the 10th-floor event space. The
Rooftop menu will be lighter, much of
it revolving around seafood, but again,
guests can order from any menu they
want. The rooftop has a Sunset Spe-
cials happy hour and a Last Nightcap
later on. On Tuesdays, we’ll feature a
new vinyl album that dropped that week,
plus other records that people can play.

What food items can guests expect to find
at The Last? Sandwiches that can still be
eaten like a sandwich. We’ll offer options
on bacon—thin or thick, crispy or not.
Seasonal tacos using house-made olive
oil tortillas. Tempura-fried pickled sea-
sonal vegetables. Our Buffalo bites are
smoked and fried thigh meat served
with two hot sauces, one that’s fer-
mented for two months, then finished
in a whiskey barrel.

Speaking of whiskey, how’s the cock-
tail program? The list features pre-
Prohibition cocktails—basically your
classic cocktails—done right, using local
or regional spirits. Measured pours,
hard ice, no soda guns, juice squeezed
on the spot—touches like that, and with
a deference to speed, not flair. Some
pool-forward cocktails will be avail-
able on the roof, like the Three Wives
daiquiri, because Hemingway’s three
wives were all from St. Louis.

What’s coming up first at The Last? In
conjunction with the hotel’s opening
on June 28, we’re offering everyone free
Champagne on the roof as our first Sun-
set Special. Bubbles on us—we’ll toast
the town.

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