All Food and Drink
- Cinder House
James Beard Award-Winning Chef Gerard Craft is blending the tradition of wood-fired meat, vegetables and fish with bold international flavours. With an eye on the entire world, but a heavy hand toward South America, a meal at Cinder House is always flickering with surprises.
- Cinder Bar
Innovative cocktails, an extensive list of wines by the glass and a handpicked selection of local and craft beers served alongside light fare make this St. Louis’ best spot for sipping, snacking and socializing. Grab a caipirinha and sit back and enjoy the terrific view, seated inside or perched at the outdoor bar overlooking the downtown skyline.
- Poolside Dining
Enjoy poolside bites at our resort-style rooftop pool oasis- located on the 8th floor Sky Terrace, surrounded by lush landscaping and commanding views of the Mississippi River and Gateway Arch. Available Memorial Day through Labor Day, 10:00 am to sunset.
- In-Room Dining
Whether you’re time-zone hopping, feeding a hungry team during an impromptu meeting, or looking for quiet, private dining, you can choose from our extensive In-Room menu day or night.
- September 17 and 18, from 6:00 pmView The Menu
The Ultimate End of Summer "Grill + Chill" Barbecue
Gerard Craft + Jack Arnold + Big Green Egg + KOW Steaks present two evenings of terrific barbecue and sides with a casual dinner and grilling demo on the Sky Terrace at Cinder House Restaurant. Tickets are USD 140 per person per night (excluding tax and gratuity). Call +1 (314) 881-5759 for reservations.
- Welcome to Cinder House by Gerard Craft
Gerard CraftConsulting Chef
The restaurant design and menu of Cinder House both draw inspiration from South America for a very personal reason close to the James Beard Awarding winning chef's heart. Chef Gerard Craft’s childhood nanny, Dia, who he considers a second mother, first ignited Craft’s love of food through her traditional South American cuisine. The menu at Cinder House centers around the kitchen’s wood-burning hearth, for Craft’s take on wood fired cuisine, with many dishes being an ode to Dia.
“Some foods taste so much more complex when cooked on a wood fire. Grilling is a universal technique so the menu reflects many different cultures but the food will be heavily influenced by the grilling mecca of South America.”
Peter SlayChef de Cuisine
With his family history rooted in hospitality and experience working at top rated restaurants along inspiring mentors, Chef Peter’s interest in the culinary industry started at a young age. Spending as much time at Slays – his family’s restaurant, as the classroom, Peter was drawn to the faced-paced environment of restaurant kitchens.
“Stepping into a kitchen, feeling the energy, hearing the loud noises and watching chefs create incredible dishes, immediately captured my attention; this is a world I wanted to be a part of.”
Tiffany GilmoreAssistant Executive Pastry Chef
Pastry is as creative as you are willing to make it and Tiffany Gilmore loves introducing guests to new flavours and desserts, beautiful enough to first eat with their eyes and equally as pleasing at first bite. With an early background rooted in the art of ceramics and floral design, Tiffany is always pushing creativity in the kitchen.
“It’s all about the ‘wow factor’, from striking patterns to repetition of design elements, to sizes and shapes scaled to impress, there are a myriad of elements that we can use in pastry."
India StevensCinder Bar Supervisor
India is the spark behind the well-crafted seasonal cocktail menus that greet guests of Cinder Bar. Playing off the dishes of Cinder House, the Hotel’s signature South American-inspired dining experience fashioned by James Beard Award-winning Chef Gerard Craft, she draws inspiration from drinks-of-the-moment in Brazil and beyond. What India calls her “forward-thinking culinary approach” to mixology has resulted in originals such as the Maracuya, a variation on the Hemingway Daiquiri with passion fruit, lemon and grapefruit in the mix; and the Maestro, similar to a classic Old Fashioned but with Venezuelan rum.
"We have so many high-quality products at our fingertips: a kitchen full of fresh fruits and vegetables, and an array of spirits from around the world. I like to play with ingredients to see where they take me – from trying unlikely spirit combinations to playing with the acidity levels of fresh citrus."