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Cinder HouseJames 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.
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Cinder BarInnovative 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.
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In-Room DiningWhether 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.
- Dinner reservations are available from 6:00 pm – 11:00 pm
Celebrate Christmas Eve and Christmas Day at Cinder HouseEnjoy a cozy dinner in Cinder House on Christmas Eve and Christmas Day where Chef de Cuisine Peter Slay and the culinary team will artfully prepare two delicious plated specials that include Halibut & Clam Moqueca (USD 48), and Slow Roasted Prime Rib (USD 64). The a la carte menus will be available on both evenings.
Celebrate New Year's Eve at Cinder HouseGoodbye, 2021! Hello, 2022. Make the evening special by ringing in the New Year at Cinder House. Chef de Cuisine Peter Slay and the Cinder House team are offering an exclusive prix fixe menu.
Welcome to Cinder House by Gerard Craft
Gerard CraftConsulting Chef
“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
“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
“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
"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."