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Jan 23, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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The Scoop: Details emerge as Polite Society plans on late 2016 opening

October 20th 12:10pm, 2016

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After nearly seven months of construction, co-owners Brian Schmitz and Jonathan Schoen are finishing up work on Polite Society at 1923 Park Ave. The duo hope to open in late November or early December.

“Polite Society grew out of a conversation about the type of restaurant that should exist but hadn’t,” Schmitz said, adding that the name itself comes from a dedication to their customers and, as employers, to go the extra mile for their staff. This includes things like giving employees a stake in the company or access to employment benefits.

A focus on their staff’s well-being is not surprising; both Schmitz and Schoen got their starts in the restaurant industry as servers at Bar Italia. Individually, they’ve consulted on several area projects, including Lucha, Egg and Spare No Rib.

As reported by the Post-Dispatch in March, the concept of Polite Society had been in the works for years, but it wasn’t until Ricardo’s closed in late 2015 that things started to click. The 3,000-square-foot space will feature a 12-seat bar and cozy interior with floor-to-ceiling bookshelves, an extensive wine rack and seating for 60 to 70. “When Ricardo’s auction came up, I saw the space in a new light when it was more emptied out,” Schmitz said.

Executive chef Thomas Futrell, who spent two-and-a-half years as Scape’s executive sous chef, will bring a seasonally focused menu to the table. Schmitz described the cuisine as “vegetable forward and seasonally driven with a fair amount of change” that may include dishes like a pork Wellington or a rotating root vegetable salad.

Beverage director Travis Hebrank, another Scape alum, will helm the bar with an equal focus on classic and house cocktails, a curated wine selection and around 30 bottled beers.

Schmitz said Polite Society will be open daily for dinner service with weekday lunch and weekend brunch.

By Liz Bruchhauser

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