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Sanctuaria Tapas Adds Outdoor Conservatory

 

Categories: Restaurant News

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Sanctuaria’s patio is just around the corner. | Jennifer Silverberg

Sanctuaria (4198 Manchester Avenue; 314-535-9700) in the Grove has a curious growth in its backyard: a conservatory. The metal and glass structure has been under construction for a while, but is set to open in the next few weeks. The conservatory will provide ingredients for Sanctuaria’s mixology program.

See also: Comparing Sanctuaria’s Barrel-Aged Cocktails to the Fresh-Mixed Version

“Our long-term vision with that is to create an indoor garden space for our mixology division,” Sanctuaria co-owner Gurpreet Padda tells Gut Check. The conservatory was actually built in France in the nineteenth century and had to be sent to China to be restructured and then made its way to St. Louis. There’s also a gazebo, built in Belgium in the early 1900s that will be used for live music.

“It’s a 20 by 30 foot space — a 600 square foot space. Most of it will become an indoor garden for botanicals to be used in our mixology kitchen and some of it will be used as an event space in the back,” he says.

The surrounding patio grows edibles like heirloom tomatoes and berries for the restaurant; a mixture of wildflowers and sunflowers has been planted to create a little prairie.

“We knew as soon as we were able to get the extra land what we were going to do. it’s almost done; it feels good! These projects take forever,” Padda says. “We think it’ll be a very nice enhancement to the Grove. It’s not a modern building, so it kind of melded into that neighborhood. It’s a cool building, so people driving down the street and walking will welcome it.”

Comparing Sanctuaria’s Barrel-Aged Cocktails to the Fresh-Mixed Version

 
Categories: Drunken Vegan
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Three Barrel-Aged Cocktails at Sanctuaria | Patrick J. Hurley

The Drunken Vegan, a.k.a. Patrick J. Hurley, is a full-time barman at the Civil Life Brewing Company and cocktail enthusiast about town. He’s an unapologetic drunkard, a vegan and a bon vivant, and, no, he doesn’t think those last two terms contradict each other.Barrel aging spirits is a very old practice. Barrel aging pre-mixed cocktails, on the other hand, is a relatively recent phenomenon. The Drunken Vegan tasted three of these aged drinks at Sanctuaria (4198 Manchester Avenue; 314-535-9700) alongside a freshly mixed version in order to sip and discern the differences. It was a pleasantly instructive evening.

The point of aging cocktails in wood is to soften some of the alcohol heat and mellow them, but also to impart some characteristics of the wood and the char to the finished drink. Basically, it adds another layer of complexity. Aging lighter drinks produces more dramatic results.

At Sanctauria, the bartenders fill barrels from Elijah Craig Bourbon with daiquiri, the “Martinez” and the “Vieux Carre.”

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The daiquiri on the right has been aged eight weeks. | Patrick J. Hurley

The aged daiquiri, which has been in a charred oak barrel for eight weeks, still has some nice lime flavor, but the tartness of the citrus is toned down considerably. It is a little sweet but balanced and has an almost creamy texture. The un-aged version is bright, tart and clean. The aged version is also darker in color, having taken on some tint from the wood.

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An aged “Martinez” at Sanctuaria. | Patrick J. Hurley

The “Martinez” is gin, vermouth and luxardo, and it spends eight weeks in the barrel. It is sweet and slightly floral. The botanicals are strong on the nose but lighter on the palate. There is a discernible note of oak. The un-aged version is even more floral, with intense notes of jasmine. The vermouth comes through better, as do the botanicals from the gin, but the freshly made drink isn’t as rich.

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An aged “Vieux Carre” at Sanctuaria. | Patrick J. Hurley

The “Vieux Carre” (rye, Vina Sur Pisco, vermouth, Benedictine, Angostura and bitters) is aged for nine weeks. It is earthy and complex with nice rye spice. There’s a little clean bitterness and a subtle herbal character as well. The cocktail has a lush, glycerin-like mouthfeel. By comparison, the un-aged version tastes thin. The rye spice is more prominent without the wood. This version is more herbaceous as well.Aged or un-aged, these cocktails are spectacular, but do yourself a favor and try them side by side. It’s fascinating tasting exercise and a workout for your palate.

Follow Patrick J. Hurley on Twitter at @VeganDrunkard. E-mail the author at Patrick.J.Hurley@HurleyHouse.com.

Sanctuaria’s Derby Day Party Photos featured in Feast

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feast-logo-blueMay 05, 2014 9:47 am  •  

Kentucky Derby fans enjoyed quite a party on Sat., May 3, at Sanctuaria Wild Tapas, as The Grove hotspot served up inspired eats, drinks and a live broadcast.

Attendees dressed in their derby best and partook in a special menu featuring Derby Pie, Hot Brown Beignet with Grits, Hoppin’ John, Upside-Down Cake and of course, Mint Juleps.

Check out all of the photos from the party in the slide show linked here!

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Sanctuaria’s Hoppin’ John — black-eyed peas, caramalized leeks, jalapeños and homemade bacon

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Sanctuaria’s Derby Pie – with a lady finger and graham crust, walnut fudge center and salted caramel topping

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Cheers to the winners!

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Plenty of fresh mint for Mint Juleps, the traditional Derby drink!

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Prizes were awarded for Best Derby Hat & Suit!

Check out all of the photos from the party in the slide show linked here!

Sanctuaria, 4198 Manchester Ave., The Grove, 314.535.9700, sanctuariastl.com

Sanctuaria Rolling Out New Vegan and Vegetarian Menu Options for Spring (via RFT)

VIA THE VEGGIELANTE, RIVERFRONT TIMES
By Tara Mahadevan Tue., Jan. 28 2014 at 9:15 AM

 
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       Veggie chorizo at Sanctuaria | Tara Mahadevan

 

The Veggielante is on a mission to spread the word about places to order good, meatless grub. Check out this week’s pick.

Destination: Sanctuaria (4198 Manchester Avenue; 314-535-9700)
Neighborhood: The Grove
Cuisine: “All Latin flavors”

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       Sanctuaria | Tara Mahadevan

 

Overview: Sanctuaria’s Chef Wil Pelly has a passion for creating vegetarian and vegan dishes, seeing the task as a challenge.

The restaurant’s cuisine encompasses all Latin flavors, from Cuba to Spain to Mexico, and while vegetarian options are common in this cuisine, Pelly puts his own unique spin on them.

Sanctuaria’s spring and summer menus will be geared towards more vegan and vegetarian-friendly options, so be on the lookout for a new menu when it starts getting warm.

Highlights: Pelly’s vegetarian chorizo ($10) is not on the current menu, but when it is, it might fool you into thinking it’s actual meat.

Pelly uses a combination of black beans and carrots to create the “chorizo,” and serves it with rice, fried plantains and a curried broccoli purée. This dish is a playful twist on his mother’s classic Cuban recipe, and is also vegan and gluten-free. Look for it on the restaurant’s spring menu.

 

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       Black bean stuffed piquillos at Sanctuaria | Tara Mahadevan

 

Pelly’s black bean stuffed piquillos ($8) is a traditional Spanish dish.

Five piquillo peppers are roasted and stuffed with black beans and mozzarella cheese, and topped with a chipotle vinaigrette. Though not vegan, the piquillos are gluten-free, and a filling and healthy option.

Another popular vegetarian dish is the black bean croquettes ($8) served over the restaurant’s homegrown vegetables.

New to Pelly’s spring menu will be pan-seared vegetarian tamales ($10): three vegetable-stuffed tamales, served with madeira onions and a passion fruit gel. Both are vegan.

Mandi Kowalski’s ‘Fan Favorite’ Cocktail From Paris Of The Plains

4.original2POSTED ON AUGUST 30, 2013 9:12 AM
BY: BRANDI WILLS

 

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Last weekend, local bartenders made a mass exodus across the state to Kansas City’s Paris of the Plains Cocktail Festival, where they indulged in educational seminars, high-stakes competitions and the occasional raucous reunion with fellow Midwest mixologists. We can’t speak for all the events of the weekend, but when it came to the cocktail competitions, our STL bartenders made us proud.

In a test of the ultimate bartending talents—who can make the best drinks the quickest—Justin Cardwell of BC’s Kitchen, Matt Obermark of The Agrarian, Jayne Pellegrino of Blood and Sand and Kyle Mathis of Taste brought home the grand prize from Midwest Melee, a competition that pitted the four against teams from Kansas City, Denver and Chicago.

And in the grand finale of the weekend’s festivities, The Paris of the Plains Bartending Competition, Sanctuaria‘s Mandi Kowalski tied for fan favorite with her creation, Her Majesty’s Pleasure.

“Some of the folks in KC described this drink as a delicate summertime mulled wine,” says Kowalski. “Despite its lovely magenta hue, it managed to win over many of the men in attendance at the competition. Judge and Master Sommelier Doug Frost summed up the drink by saying, ‘So rarely does her majesty’s pleasure also equate to his majesty’s pleasure.’”

Mandi shared the recipe for this crowd-pleasing concoction, so you can wow your friends with her award-winning cocktail.

Click here to read more.

A COCKTAIL FOR ST. LOUIS CARDINALS FANS

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by Nate Hopper

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We like to pair our teams with liquor, so on behalf of fans of St. Louis, who tied the series up last night, we called up Joe Duepner, bar manager for Sanctuaria—one of the city’s best cocktail spots, conveniently located not even ten minutes from Busch Stadium—to recommend a Cards drink for us. He landed on a version of the Southern Gentleman. Here’s his reasoning: “It’s red and white: the Cards colors. And the drink looks kind of like when somebody slides into home plate and there’s that mess with the white chalk and the dirt. It’s got all the fall ingredients in it—and fall is when the Cardinals do their best stuff. Plus, the sweetness of the cinnamon, and the velvet of the cream, and the bite of the habanero and the Buffalo Trace bourbon will either accentuate your win or remove the sting of your loss.” Works for us. Here’s how you make it:

Read more: A Cocktail for St. Louis Cardinals Fans – Esquire

Sanctuaria named as one of the Top 55 Best Bourbon Bars in America

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FOR IMMEDIATE RELEASE

Sanctuaria

4198 Manchester Avenue

Saint Louis, MO  63110

www.sanctuariastl.com

(314) 535-9700

Saint Louis, MO (August 5, 2013) – Sanctuaria, winner of the 2013 OPEN TABLE DINER’S CHOICE AWARD and recently named the BEST PLACE TO HANG OUT IN THE GROVE by the GO! Magazine and BEST LATE NIGHT MENU by Alive Magazine Hot List, was named as one of the TOP 55 BEST BOURBON BARS in America.  The list, created by The Bourbon Review, was compiled through years of onsite research and the trusted opinions of the best minds in our industry.  The list criteria was simple: the bar must showcase Bourbon in the proud manner it deserves, it must educate its patrons about Bourbon and either provide them with a superior selection, or a combination of great selection and a reputation for showcasing Bourbon in their cocktails.  Five regions were selected for representation:  Bourbon Country, Northeast, the South, Midwest and West.  Of the 55 establishments selected, 7 were from the Midwest, 2 were from Missouri and Sanctuaria was the only bar named from Saint Louis. 

 

Click here to read more.

National Writing Award

Sanctuaria’s Matt Seiter up for national writing award

 

Matt Seiter, bar manager and chief liquor officer at Sanctuaria in the Grove, is one of 10 finalists in the Best New Book category at the Spirited Awards at the 2013 Tales of the Cocktail.

Tales of the Cocktail is a festival held annually in New Orleans. The Spirited Awards, given in 17 categories, provide recognition to bartenders, bars, writers and cocktail experts. Awards will be announced July 20 at the Hyatt Regency Hotel New Orleans.

Seiter is nominated for “The Dive Bar of Cocktails Bars,” a look at the recipes for and the stories behind the Sanctuaria’s cocktail menu. The book is on sale for $24.99 at Sanctuaria, 4198 Manchester Avenue, or online at sanctuariastl.com.

See the full article here:

 

Good Spirit News

Sanctuaria: The Dive Bar of Cocktail Bars by Matt Seiter

(Nectar Media Group) I have to tell you, that I love spiral bound cocktail recipe books. This one goes a step further by having all the pages in a custom ring binder. Kind of like those recipe of the month card sets you used to be able to subscribe to in the 1980′s. Lest you turn your attention elsewhere based on this fact, let me say here that this book is on a par with Jim Meehan’s PDT Cocktail Book and Dale DeGroff’s Craft of the Cocktail. Although it may seem like a novelty, the way this book is designed, is pure genius. Imagine if you will, that you want to try a new cocktail. Simply open this book and see what recipe you land on. No need to prop the book open, it lays there in all of its glory for you to see. A full color picture, the recipe details, and the story behind the drink. Oh, did I mention that all of the recipes hail from a single bar in St. Louis? What sets these drinks apart from the crowd is that most of them call for specific brands of spirits, many of which are micro-distilled and craft-made. That’s not to say that they are obscure, simply not owned by the major players in the spirits industry. A fun read, as well as a fantastic source of new recipes, this is a must have for cocktail enthusiasts! GSN Rating: A

Dive Bar

divebarbookcover265Matt Seiter Lets It All Hang Out, At Sanctuaria and in His New Book, “The Dive Bar of Cocktail Bars”

BY JENNY AGNEW (ON TWITTER: @JENNY_AGNEW)

An otherwise “A” student, Matt Seiter earned in “F” in an Eighth Grade Religion class for writing that he’d like to serve Kool-Aid to thirsty African children after being prompted to reflect on a charitable act. While Seiter concocts drinks much stronger than Kool-Aid at Sanctuaria, where he’s the Bar Manager and creator of its Cocktail Club—the inspiration for the recently released book, The Dive Bar of Cocktail Bars—his propensity for quenching others’ thirsts apparently began early.

Before the Cocktail Club’s introduction, Seiter was already thinking about writing a book based on its 150 drinks. Between March and September of 2011, Seiter drafted The Dive Bar, leaving plenty of time for edits before turning it over to the publisher. Everyone involved with the book is local—something that Seiter is the “most proud” of. Anne Milford, AKA “The Book Nurse,” for example, edited the book, and Jacqui Krawczyk Segura, a club member, took most of the drinks’ pictures.

Also included in the tome are a history of the club, tips on making juices, liqueurs, syrups, and tinctures at home, and a glossary of spirits offered at the bar, none of which are mass-marketed brands, and a cross-listing of drinks using them. Throughout the introductory material and in the individual drink recipes, Seiter infuses the text with asides, questions, quotes, and tricks.
If you’ve spent any time at Sanctuaria’s bar, you probably know Seiter (right) for his signature mohawk, but you’ll remember him for his ability to make anyone feel comfortable . . . even as he’s disagreeing with you. “I’m not known for holding shit back,” Seiter admitted, noting that others are more receptive to those, like himself, who are honest.

That honest voice comes out strong and clear in The Dive Bar. Milford initially attempted to “clean up” Seiter’s writing, but the result “sounded like a professor in front of a classroom,” according to the author. When you read the book, it’s obvious that Seiter won that “creative difference,” as the voice is all his: conversational, accessible, irreverent, and informative—what you get when you’re parked in front of him at the bar.

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Click here to read more.