assorted dishes from three sixty photo courtesy three sixty

Three Sixty rooftop restaurant and bar steps up game with new menu

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Longtime downtown staple Three Sixty has an illustrious new executive chef and, with him, a brand new menu that will undoubtedly elevate your downtown dining experience. 

Rick Kazmer, who previously worked for a farm-to-table restaurant in Napa Valley and was most recently at Cleveland-Heath in Edwardsville, has utilized his experience with fresh, local and seasonal fare to create inventive new menu items, featuring roughly 90 house-made ingredients. 

While a few fan-favorites remain on the menu – like the smoked salmon chips, house-made Kit-Kat and lobster roll – the rest of the menu received a complete overhaul. 

The new double-patty smash burger is served on an English muffin. 

‘It’s texturally really interesting; it’s a good vehicle for the burger and holds together well,” Kazmer said. “Touching on seasonality, we put a pickled cauliflower relish on it, which gives a nice crunch, texture and acidity.” 

three sixty executive chef rick kazmer // photo by lauren healey

Some other additions to the menu include house-made pimento cheese with fried jalepeno and scallion crackers, pan-seared scallops with squash, roasted cauliflower, walnut milk and garam masala, and spiced sweet potato cake that’s “almost like banana bread in texture, soft and moist, spiced like gingerbread with homemade bourbon-caramel candied smoked pecans and homemade marshmallows,” Kazmer said. The fries also have a delectable new seasoning inspired by Zapp’s potato chips. 

The restaurant plans to overhaul the menu twice a year, once for spring into summer and again for fall into winter, with smaller changes happening throughout the year. 

“By the time baseball season rolls around, it’ll be a pretty different menu from what it is now,” Kazmer said. “It won’t be as drastic as the update we just did, but looking toward seasonality, it’s a more thoughtful way to eat. It makes more sense in terms of carbon footprint.” 

In addition to a slew of new food items, the cocktail menu has been updated as well, featuring innovative amalgams like the “I’m No’Mad at Ya!,” with Pisco Partón, Tempus Fugit Kina D’or, cinnamon, lime and pineapple, and the “Cider Wishes, Cava Dreams,” with Courvoisier VS, Bowmore 12-year, spiced cider syrup, lemon and cava. 

Perched atop the Hilton St. Louis at the Ballpark, the restaurant boasts 360-degree views of the city, from the Arch and the Mighty Mississippi to the Central West End and a bird’s eye view straight into Busch Stadium. While taking in the views, enjoy indoor and outdoor bars, plenty of seating, fire pits and DJs every Friday and Saturday night. No longer just for baseball fans and hotel guests, this rooftop restaurant is stepping up its game. For more information, visit