{Co-owners Elliot Winter (far left) and Katerina VonRocket (far right) with some of Seven Zero Eight’s burlesque performers}
It’s out with the steak and in with the burlesque at 708 N. Second St., on Laclede’s Landing. The space formerly occupied by Jake’s Steaks is soon to become Seven Zero Eight, offering food, drinks and theatrical entertainment. When Seven Zero Eight opens in early June, patrons can sip and sup in the 100-seat main dining room and bar area or head to the 80-seat theater in back for a burlesque show.
The fare at Seven Zero Eight will be “high-end, gourmet comfort food,” according to co-owner Elliot Winter. He and business partner Katerina VonRocket have tapped chef Brian McGrath (Basso, Butchery, Insomnia Cookies) to helm the kitchen. The menu will revolve around burgers and sandwiches like a Thanksgiving sandwich replete with turkey, stuffing, mashed potatoes, cream cheese, Gouda and cranberry chutney on sourdough, or Cajun mac-n-cheese studded with lobster and andouille.
“It’s accessible in what kind of food it is, but the flavors will please the most discerning palate,” Winter said, adding that McGrath’s butchering skills will allow the kitchen to break down its locally sourced beef.
Beer will take center stage at Seven Zero Eight, with more than 100 craft beers in the offering, including 708 Stout, one of Winter’s recipes (he is a homebrewer) brewed by Excel. Also available will be a dozen or so whiskeys plus a cocktail menu.
Those who attend the Friday and Saturday evening shows will also have the option of ordering from a separate menu of food and drinks themed around each performance, which will change every four to six weeks.
Winter said future plans for Seven Zero Eight include a 5,000-square-foot patio that he anticipates opening by late summer with a speakeasy-type bar in the basement to follow.
Winter and VonRocket hope their multi-faceted concept help to revitalize Laclede’s Landing. “We’re big believers in Laclede’s Landing,” Winter said. “We wanted to (open) on the Landing because of the history of the place. I remember when it was the place to go. We want to bring that back.”
This article appears in May 2015.