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The entrance to Maryland House in the Central West End is at the end of an alleyway off Maryland Plaza. Credit: Michelle Volansky
The bite-sized salmon rice crunch at Maryland House in the Central West End. Credit: Michelle Volansky
The chana masala tehina at Maryland House includes hummus served with crispy kale, preserved lemon, turmeric pickles, onions and sumac-dusted naan. Credit: Michelle Volansky
The “amuse bougie” at Maryland House is topped with smoked trout, horseradish creme fraiche, green apple, dill, salmon roe and lemon zest. Credit: Michelle Volansky
Maryland House’s All Carrot, No Stick combines carrot juice, ginger tarragon vodka, yuzu gin, Ancho Reyes, lemon, simple syrup and cream. Credit: Michelle Volansky
The Back to Kyoto is a twist on a Manhattan that includes Japanese whisky, sake vermouth, yuzu bitters, toasted nori and a sake-infused Luxardo cherry. Credit: Michelle Volansky
Bartender Eric Weis making the It’s About Thyme at Maryland House. Credit: Michelle Volansky
The patio offers stunning views across Maryland Plaza, with space for up to 100 guests. Credit: Michelle Volansky
Another view of the library space, including a mural that once hung behind the bar at the original Maryland House. Credit: Michelle Volansky
The bar at Maryland House is decorated with colorful, floral-patterned wallpaper. Credit: Michelle Volansky
The gallery at Maryland House also includes a small private room for discreet conversations. Credit: Michelle Volansky
Digital art pieces displayed on the wall of the gallery space at Maryland House. Credit: Michelle Volansky
This counter area in the gallery space at Maryland House features a cabinet full of vintage vinyl records. Credit: Michelle Volansky
The library area at Maryland House features couches and coffee table books. Credit: Michelle Volansky
The main bar at Maryland House in the Central West End. Credit: Michelle Volansky
The steak tataki at Maryland House combines filet mignon, beech nut mushrooms, green onions, shallots and calamansi ginger sauce. Credit: Michelle Volansky

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Born and raised near Edinburgh, Scotland, Iain has been writing about food and drink, among other things, for over a decade. Before moving to St. Louis in 2018, he spent close to 15 years living in Beijing,...