Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jun 26, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Zac Adcox’

Extra Sauce: In case you missed it…

Sunday, April 16th, 2017

From a rising star somm moving on to a more tacos and ice cream on Cherokee Street, here’s what went down last week in the STL restaurant scene, ICYMI…

 

OTW_Zach_Blog_Jan17

 

1. In just a few months, Zac Adcox has made a name for himself in the St. Louis wine world, helming the wine program as general manager of Blood & Sand. Now, the 22-year-old member of Sauce Ones To Watch class of 2017 is embarking on a new adventure as a sommelier at Reeds American Table.

 

041417_dtwe

 

2. Grab a bag of jelly beans and pair each flavor with locally available brews. Consider it the adult version of an Easter egg hunt – a Beer-ster Egg Hunt, if you will.

 

041317_cherokee

 

3. More tacos and ice cream are coming to Cherokee Street. The team behind El Morelia Supermercado in Bridgeton will open The Taco & Ice Cream Joint at 2738 Cherokee St., at the end of April.

Don’t miss a word of the latest St. Louis restaurant news! Follow Sauce on Facebook and Twitter!  

 

The Scoop: Zac Adcox moves from Blood & Sand to Reeds American Table

Thursday, April 13th, 2017

OTW_Zach_Blog_Jan17

 

In just a few months, Zac Adcox has made a name for himself in the St. Louis wine world, helming the wine program as general manager of Blood & Sand. Now, the 22-year-old member of Sauce Ones To Watch class of 2017 is embarking on a new adventure as a sommelier at Reeds American Table.

After staging at Reeds to enhance his knowledge base, Adcox was offered a permanent gig in March. “I just wanted to learn from Andrey (Ivanov) and Alisha (Blackwell), and this situation just kind of organically happened,” he said.

Currently, he works the floor at Reeds on weekends, and during the week, he assists Blood & Sand’s Juliette Dottle as she transitions to her new role as general manager and wine director. Once Dottle sits for her Level 1 certified sommelier exam in early June, Adcox will move to Reed’s full time.

He said he’s excited to be able to focus primarily on the wine side of the business and continue working with the staff there. “Alisha and Andrey have boosted my confidence,” he said. “They’ve empowered me and made me more passionate. I really love working with them.”

Photo by Carmen Troesser

Related Content
Ones to Watch 2017: Zac Adcox

The Scoop: Josh Charles leaves Element, heads to Blood & Sand

The Scoop: New owner discusses vision for Blood & Sand

 

 

Ones to Watch 2017: Zac Adcox of Blood & Sand

Sunday, January 1st, 2017

OTW_Zach_Blog_Jan17

 

Title: General Manager, Blood & Sand
Age: 22
Why watch him: He’s a barely legal oenophile.

 
How to take over

Be young. Be bored with your scenery. After high school, move from Phoenix to Baltimore to live with your dad and stepmom. At night, sit around the kitchen table drinking wine with them because you have no friends.

Get a busboy job at a French bistro. Try foie gras for the first time paired with a glass of Sauternes. Freak out. Study wine every free moment you have, even though you’re still just a busboy. Get promoted to server and sell more wine than anyone in the restaurant.

While other kids your age are begging older siblings to buy them cases of Natural Light, loiter in liquor stores until employees notice you taking photos of wine labels. Approach friends, strangers – whoever will listen – with the picture of the next vintage and varietal you need to try and say, “Please buy this for me.” Do this for a year.

Consider it a big life event when a liquor store salesman lets you buy something without showing ID. Buy a bottle of Châteauneuf-du-Pape.

Take your girl to New York City for a fancy dinner. Realize no one is going to sell you wine, then bury your face in the wine book for a half-hour until a sommelier finally approaches the table.

Travel to St. Louis for the first time to take your certified sommelier exam. Celebrate your passing with dinner at Blood & Sand. Love the restaurant so much that you ask owner TJ Vytlacil if you can work there. Find out he just sold the place. Be persistent.

A few weeks later, move to St. Louis to work at Blood & Sand even though you’ve only been there once in your life. In three weeks, sell more bottles of wine than Vytlacil sold in the previous six months. Take over the front of house; run the wine program; be unstoppable.

Turn 22.

Photo by Carmen Troesser

The Scoop: New owner discusses vision for Blood & Sand

Friday, October 21st, 2016

102016_bloodandsand

 

In December 2015, Blood & Sand co-owners TJ Vytlacil and Adam Frager announced they were putting the downtown restaurant up for sale in order to focus their attention on their software company, Brigade Society. On Thursday, Oct. 20, the duo announced that Tim Murphy, an early member, had purchased the business.

“Tim was the best fit and the best person,” said Frager. “We probably could have closed sooner and for more money if we wanted to just cash out, but we were willing to put our eggs in his basket because of the strength of Tim as a buyer and for his character. We’re excited to be able to leave it in such great hands.”

Murphy, who has a business background and managed restaurants in the 1990s, became a member at Blood & Sand only months after it opened in September 2011. While he first joined for the drink and cocktail program, he soon became enamored with its food menu, service and ambience as well.

“It’s one of St. Louis’ great jewels,” said Murphy. “I remember it went up for sale on Dec. 26, and that’s the day I started wanting to buy it. I thought, ‘It’s the only restaurant I’d consider buying. I have to make a run at this.’”

Enthusiastic and committed to Blood & Sand’s staff and concept, Murphy intends to keep the ethos of the fine-dining eatery, as well as its staff. Executive chef Chris Krzysik will helm the kitchen, where he has worked for last four years. Sean Coltrain will head the beverage program, and certified sommelier (and one of the youngest in the country at a mere 21) Zac Adcox will run front of house.

“The staff is amazingly good,” said Murphy. “It’s one of the best we’ve ever had. It’s a great place to come in and celebrate. Or if you come in to process having a bad day, the staff is kind enough to understand and let you do that as well.”

In addition to the atmosphere and people, Murphy intends to keep membership prices and volume consistent. “I want to be as full as we can be and still put out exceptional food and drinks,” he said. “I don’t need to be 100-percent packed. I’m not Applebee’s and don’t want to be.”

Members and guests can expect to see the same menu items with the addition of more adventurous dishes, potentially including wild game entrees and a pawpaw cheesecake. Diners can also expect to see a bit more playfulness and tweaks in plating.

For their part, the former owners report success in their restaurant point-of-sale business, and while they are sad to not be at Blood & Sand on a daily basis, they are pleased with the establishment’s direction.

“Our dream was the person who took over would build on the success and serve the community we created,” said Frager. “Tim’s going to be able to build upon that legacy. It’s exciting. He’s been with us from the beginning, and this couldn’t have worked out better.”

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004