November 2015

Our Monthly Update
Every month we will send out a newsletter detailing the travels we have experienced, and a sneak peak to what’s new in the month ahead.

From the Chef

We would like to extend a huge thank you to everyone who has come out and supported the opening of Reeds American Table. Two months in, it has been more of a success than we could have ever hoped for. We are constantly pushing, evolving, changing to best serve all of you who have been coming out to support us. We truly hope to be the place people come to get simple comfort type dishes and flavors that make you feel at home, but at our home at Reeds.

Matthew R. Daughaday

Holiday Tarts

Not good at pastries? Don’t worry, now you can offer your friends and family something special with minimal effort. If you have dined with us in the past months and had dessert, you know just how balanced, nuanced, and delicious our seasonally driven offerings are. Let Executive Pastry Chef Summer Wright prepare you a delicious dessert for your Thanksgiving table.

11″ tart (serves 12) available in:
Walnut Frangipane $35
Pumpkin $32
Bitter-sweet (60%) Chocolate $35
Brown-butter caramel sauce $4/8oz
Vanilla whipped cream $6/pint
All tarts are ready to serve.

Available pick-up time is 10AM-4PM on Wednesday, November 25th.
Earlier orders can be arranged as well.
Email to place your holiday order

On the Vine

Sunday School Wine Class continuing in November!

This month, the Advanced Class will be covering the wines of Alpine Europe. The Alps are the highest and most extensive mountain system in Europe. While the countries that line its foothills have vastly different cultures and histories, they do share common styles of wine. In general, these are wines of finesse and precision. Elevation plays a big role in moderating temperatures and thus the wines are bright, high in acidity, and quite aromatic. The perfect match for November and our national culinary free for all on November 26th.

We will taste wines from Eastern France, Austria, Hungary, Slovenia, Macedonia, and Northern Italy and discuss their great pairing ability with holiday food. Look for red wines driven by red and blue fruit, with lighter body and higher acid. The white wines are generally racy, clean, and aromatic. Cost is $40 per person.

Please make reservations online at or call 314.899.9821 .
Class– Sunday November 22nd @ 3pm!


Join us as we open our cellar for a tasting highlighting wines that we feel rock at the holiday table. Conveniently timed, this tasting allows you to try some off the beaten path wine and impress your friends and family a few days later. All wines will be sold at retail prices. Over 20 wines will be featured from across the world.

Cost is $10 per person and is WAIVED WITH ANY WINE PURCHASE.
No reservations are necessary.
Tasting will be upstairs from 5-8pm

News From the Beer Tap

As the weather changes it’s amazing how quickly our tastes change from the lighter bodied Pilsners & white wines to a fuller bodied English Ale or Hot Toddy. Knowing full in 6 weeks of hibernation we’ll curse the same cold we welcome today we still embrace it-such is life- & how paradoxical the pendulum of our happiness swings. The winter of our discontent approaches and with it the premiere of a new Star Wars movie…And though we have every right to expect disappointment, even the most cynical & battered fans will find it hard to avoid this New Hope…

Watch Our Beer Video

Regardless of how Star Wars turns out, we have benchmark beers that will help you through the cold (and the chance of a Star Wars induced depression)
coniston-Coniston’s Bluebird Bitter is one of the freshest English beers we could find, earthy & cedar from English hops, toffee and caramel from the malt & Magic English Yeast. Hard to find an English Ale this good that isn’t stale

nut brown-Sam Smith Nut Brown is a benchmark Brown that has a almond/pecan/ hazelnut character but not from the use of any nuts.


kulmbacher eisbock-Kulmbacher Eisbock is a beer that is frozen, the ice is removed to create a higher alcohol beer. This process was discovered by this brewery in the 1900s by mistake when a cellar man left a barrel outside. Rich & robust but dangerously drinkable.

dba-Firestone Walker DBA is our house beer because it covers 95% of the population 98% of the time, Soft yet assertive Ruby colored English style Ale, essential every day drinking beer, but especially in the Fall.

guinness extra stout-We have had really good feedback on the quality & taste of our Guinness on draught. We also have Extra Stout, a completely different iteration with higher acidity, higher alcohol and higher hops. This is a bigger beer conditioned with CO2 that more closely resembles the original recipe.

David Schraeder

In the Spirit of Things

In time for the change in seasons we are proud to unveil our Winter Cocktail List. Selections are spicier, richer, and designed to take away the cold weather blues. The names are a bit of fun too:

The What She’s Having
The North Wind
The Final Say
A Spirited Defense
Summer’s End
The Inqusition

Stop in and try them one by one beginning today!

Richard Vagnino

Staff Spotlight:
Nicki Ball, CSW- General Manager

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Nicki’s first hospitality industry job was in her hometown of Grayslake, Illinois, Sammies-Chicago Style Sandwiches, est. 1964. Here she worked with Sammie himself learning everything these is to know about running a counter service restaurant. In the summers, she interned one of Chicago’s most exclusive Golf Club’s, Conway Farms. Learning to work in every aspect of the club Nicki also worked many of the club’s WGA & PGA Tournaments, such as The Cannon Cup, BMW Championship, and NCAA Finals. Her time there was spent doing everything from mowing ruff to fine dining club service then given the responsibility of managing the club’s first ever turn house.

Nicki attended Michigan State University, she earned a BA Degree from the number one hospitality school in the nation, Eli Board’s, The School of Hospitality Business. Upon graduation she began to pursue a career in food and beverage management in 2008. She spent 2 years as Assistant Manager of Food and Beverage at The Omni Chicago Hotel, opening the first patio restaurant to sit on Michigan Avenue as well as creating the first cocktail menu for 676 Restaurant and eventually running the wine program. Then making the move to world famous, Fairmont San Francisco Hotel as a Banquet Manager as well as Food and Beverage Manager, working on major events including, Michelle Obama’s Ladies Luncheon, Arnold Schwarzenegger Campaign Dinner, and ABC’s “The Bachelor”. With wine country so close Nicki spent many days up in Napa and Sonoma County where her passion for wine and knowledge expended. During this time Nicki took some classes with the International Sommelier Guild (ISG) passing
levels 1 &2.

In 2012, she decided to take time off from the hotel industry. Nicki joined Don Pisto’s Restaurant, in North Beach, San Francisco, as the Beverage Consultant and server. Don Pisto’s is home of “The Hamburguesa,” 7×7 Magazines, 50 Things to Eat Before You Die. Finally, having some extra time to study Nicki passed Level One of the Court of Master Sommeliers Exam. Upon that achievement, in 2013 she was asked to join the opening team for San Francisco’s premier social club, The Battery, a venture started by tech genius Michael and his wife Xochi Birch. After a few months of working with Master Sommelier & MOF, Chirstophe Tasson she earned the title of Certified Specialist of Wine. During her time at these two establishment she also worked side by side with the owner Pushback Wines, Nick Floulis, to develop an online store as well as a wine club for his brand. In 2014, she married a St. Louisan, Adam Smith and made the move to Missouri where she was introduced long time friend of
Adam’s, Matt Daughaday.

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