Welcome to 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. It has been more of a success than we could have ever hoped for. Even though we just opened our doors, we have a lot of new things in the works in the kitchen. Fall is one of our favorite seasons to cook and we have more ideas to play around with than will probably ever make the menu. As a customer, that means there will always probably be something new to try! From adding entrees, to refining the dishes we already have on the menu, 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.
To start, we are working on dishes that play off the favorites we enjoy as the days start to cool off. Dishes such as pot roast, meatloaf, pot pie, Pesole soup, or spaghetti and meatballs are just a few of the items we will present you in the next few months. We hope to find a way to translate what we love to do to the things you love to eat. Thank you again from the whole kitchen Staff at Reeds for all the support and feedback, it is what inspires us to do what we do every day.
Matthew R. Daughaday
Large Parties for the Holidays
Holidays are around the corner, we are excited to host your group for great food and holiday fun. If your party exceeds 10 guests, special considerations should be taken. Please email Reed@reedsamericantable, Attention Nicki Ball, for inquiries about large groups for the holidays and beyond. As an example, graduation is just 7 months away!
Sunday School Wine Classes starting in October!
Join us every first Sunday of the month for an introductory class and tasting. Beverage Director Andrey Ivanov and the Reeds Sommelier staff will take you through the basics of the great adult beverage that mystifies and intimidates so many. We hope to answer questions in an honest and approachable way. Questions like what is rose? What makes sparkling wines sparkle? Why does red wine give some people headaches? No previous wine knowledge is necessary, and the tasting includes 5 different styles of wine. Cost is $30 per person, please make reservations online or call 314.899.9821
For those looking for a more in depth challenging experience, join us on the third Sunday of each month for the Advanced Seminar. Each month Andrey will take on a region or style of wine and go down the proverbial rabbit hole. In October, journey with us through modern Spain. We will taste wines from Galicia, the Basque Country, Catalunya, La Rioja, and Andalucia and go indepth aboutthe winemaking styles and traditions of each region. Cost is $40 per person.
Sunday School starts at 3pm, feel free to join us for dinner afterwards!
News From the Beer Tap
We are excited to announce the arrival of the Czechvar Pilsner from the Czech Republic. This is the beer our famed Budweiser beer was modeled after. We are proud to be the first restaurant to pour it on draft in Missouri. Starting tomorrow it will flow freely on our Malt tap slot!
Though not in October, please mark your calendars early for Wednesday, November 4th, when we will be hosting guests from Firestone Walker Brewery in Paso Robles, California. We have limited seats available for a beer dinner featuring their diverse portfolio paired with some of our own creations. Their Tap Takeover will include a DBA that is fermented in 100% New Oak & a special beer from their Barrel Program- both rarely poured outside of California. The beers will be here all week, the dinner is a one night only affair. Reservations can be made online or by calling the restaurant at 314.899.9821.
From the Coffee Press
A few weeks into the opening of Reeds American Table, I am extremely pleased with the feedback on our after-dinner coffee service. Coffee is something commonly swept under the table but we really aim to offer a more elevated experience. In addition to feedback from guests, Reeds will also be featured in a story on a worldwide coffee blog named Sprudge. Over 30,000 people worldwide read their stories. There is a link at the bottom of this blurb to find their site. As we keep on trucking along I look forward to exploring new adventures in coffee. I’ll work with our pastry team and bar staff to continue to find fun and tasty coffee treats. I look forward to any and all feedback from our customers, after all, it’s you we most want to please.
In the Spirit of Things
Our newest cocktail just in time for fall is titled “The North Wind”. It is a take on a gimlet that leverages the spiced character of Aquavit, a staple of Scandinavian culture, and a house-made black pepper-caraway syrup to bring warmth and balance to this refreshing and tart classic. It has been said that the gimlet was originally created as a way to get sailors to drink lime juice in order to avoid scurvy. Whether you are planning a long sea voyage to Scandinavia, or just having a cocktail before dinner, this unique marriage of two timeless European drinking traditions will not disappoint.