Cinders Bar

At the Four Seasons is celebrating the impending return of spring with the launch of the new Cinder Bar on the patio adjacent to the restaurant.“We’re essentially adding another tier to the Cinder House experience,” said chef de cuisine Josh Adams. “We wanted to offer multiple levels to try from the same concept, so Cinder Bar is the quicker, more casual experience, while Dia’s Room offers a full-on experience, and Cinder House is in between.”Adams and executive chef Gerard Craft, who recently returned from a trip to Brazil, collaborated to conceptualize the new South American-inspired menu items, which include piri piri chicken wings, stuffed dates, empanadas and pastels.“It’s all great, but I really like the pastels and empanadas – we spent tons of time on research and development on those,” Adams said. “The pastels, which are similar to empanadas, are from Dia’s Gerard’s childhood nanny family, so they are near and dear to Gerard’s heart. It’s a fried filled pastry, but we do them with Chihuahua cheese, earthy mushrooms and hearts of palm.”New additions to the drinks menu include a Lemon Batida, made with Novo Fogo Cachaca, Velvet Falernum, lemon juice and coconut milk, and the La Branca, one of Craft’s favorites, made with Fernet-Branca, anejo tequila, lime and ginger beer. There are also several rotating agua fresca flavors, including strawberry, blackberry, lemon, lime, blueberry, grapefruit and raspberry.“I’ve tried all the cocktails, and they’re all very good, but I’m not much of a drinker,” Adams said. “I’ve really been loving all the agua frescas, which you can get with or without alcohol.

County and the City of St. Louis to reduce the spread of COVID-19 in the region, Cinder Bar, Cinder House and Dia\'s Room will be closed until further notice.

They’re super refreshing and so addictive.”In addition to the new menu items, Cinder Bar will offer happy hour specials from 4 to 6:30 p.m. Sunday through Friday.“The main thing is we wanted to appeal to a wider range of people, giving them more ways to experience Brazilian and South American cuisine,” Adams said. “Some people might want a longer dinner but not the full Dia’s Room experience, while others may want something even quicker than a Cinder House meal. Cinder Bar provides that more affordable, approachable tier that’s more similar to a traditional boteco, which typically serve a lot of shareables and finger foods.”Experience the new concept at the.Lauren Healey is associate editor at Sauce Magazine.

Starters. DIA\'S CHEESE BREAD, Country Ham, Lardo, Pickled Vegetables 12. SMOKED BEEF CROQUETTES, Smoked Beef, Cheddar Cheese, Catupiry Cheese, Chili, Cilantro-Aji Amarillo 13. BEEF TARTARE, Chili, Paprika, Garlic, Egg Yolk, Lemon, Pumpernickel 14. GRILLED PICKLED VEGETABLES, with Aioli 8. LAMB RIBS, Soy, Lime, Mango Honey Glaze 15. CHARRED ONION DIP, Scallion, Chive Oil, Potato Chips 10.

PRAWNS A LA PLANCHA, Head-on, Garlic, Smoked Paprika, Lemon 15. HEN OF THE WOODS MUSHROOM, “Chorizo” Butter, Pomme Puree 19. YELLOWTAIL CRUDO, Avocado, Cucumber, Crispy Shallots, Aji Panca 14. Mains. FEIJOADA, Various Cuts of Pork, Braised Beef, Black Beans, Rice, Kale, Chimichurri, & Orange 31. MOQUECA \'SEAFOOD STEW\', Snapper, Head-On Prawns, Octopus, Lobster & Coconut Milk Broth, Fingerling Potato Confit, Seasonal Vegetables 31.

At the Four Seasons is celebrating the impending return of spring with the launch of the new Cinder Bar on the patio adjacent to the restaurant.“We’re essentially adding another tier to the Cinder House experience,” said chef de cuisine Josh Adams. “We wanted to offer multiple levels to try from the same concept, so Cinder Bar is the quicker, more casual experience, while Dia’s Room offers a full-on experience, and Cinder House is in between.”Adams and executive chef Gerard Craft, who recently returned from a trip to Brazil, collaborated to conceptualize the new South American-inspired menu items, which include piri piri chicken wings, stuffed dates, empanadas and pastels.“It’s all great, but I really like the pastels and empanadas – we spent tons of time on research and development on those,” Adams said. “The pastels, which are similar to empanadas, are from Dia’s Gerard’s childhood nanny family, so they are near and dear to Gerard’s heart. It’s a fried filled pastry, but we do them with Chihuahua cheese, earthy mushrooms and hearts of palm.”New additions to the drinks menu include a Lemon Batida, made with Novo Fogo Cachaca, Velvet Falernum, lemon juice and coconut milk, and the La Branca, one of Craft’s favorites, made with Fernet-Branca, anejo tequila, lime and ginger beer. There are also several rotating agua fresca flavors, including strawberry, blackberry, lemon, lime, blueberry, grapefruit and raspberry.“I’ve tried all the cocktails, and they’re all very good, but I’m not much of a drinker,” Adams said. “I’ve really been loving all the agua frescas, which you can get with or without alcohol.

County and the City of St. Louis to reduce the spread of COVID-19 in the region, Cinder Bar, Cinder House and Dia\'s Room will be closed until further notice.

They’re super refreshing and so addictive.”In addition to the new menu items, Cinder Bar will offer happy hour specials from 4 to 6:30 p.m. Sunday through Friday.“The main thing is we wanted to appeal to a wider range of people, giving them more ways to experience Brazilian and South American cuisine,” Adams said. “Some people might want a longer dinner but not the full Dia’s Room experience, while others may want something even quicker than a Cinder House meal. Cinder Bar provides that more affordable, approachable tier that’s more similar to a traditional boteco, which typically serve a lot of shareables and finger foods.”Experience the new concept at the.Lauren Healey is associate editor at Sauce Magazine.

Starters. DIA\'S CHEESE BREAD, Country Ham, Lardo, Pickled Vegetables 12. SMOKED BEEF CROQUETTES, Smoked Beef, Cheddar Cheese, Catupiry Cheese, Chili, Cilantro-Aji Amarillo 13. BEEF TARTARE, Chili, Paprika, Garlic, Egg Yolk, Lemon, Pumpernickel 14. GRILLED PICKLED VEGETABLES, with Aioli 8. LAMB RIBS, Soy, Lime, Mango Honey Glaze 15. CHARRED ONION DIP, Scallion, Chive Oil, Potato Chips 10.

PRAWNS A LA PLANCHA, Head-on, Garlic, Smoked Paprika, Lemon 15. HEN OF THE WOODS MUSHROOM, “Chorizo” Butter, Pomme Puree 19. YELLOWTAIL CRUDO, Avocado, Cucumber, Crispy Shallots, Aji Panca 14. Mains. FEIJOADA, Various Cuts of Pork, Braised Beef, Black Beans, Rice, Kale, Chimichurri, & Orange 31. MOQUECA \'SEAFOOD STEW\', Snapper, Head-On Prawns, Octopus, Lobster & Coconut Milk Broth, Fingerling Potato Confit, Seasonal Vegetables 31.