Greg Rannells
Bar Moro will serve traditional Spanish tapas and regional specialties equivalent to cured meats, cheeses and preserves, canned fish and different seafood.
Curious minds need to know: Does Ben Poremba ever get drained?
Since arriving on the St. Louis restaurant scene in 2008, the chef-owner of Bengelina Hospitality Group has opened Salume Beddu, Elaia and the Benevolent King’s superb eating spot. He has transformed a gasoline station right into a Mediterranean/Israeli restaurant with Olio, opened after which closed Outdated Customary and Parigi, expanded the Elaia/Olio complicated on Tower Grove Avenue with Nixta and AO&CO, launched the youngsters’s retailer Honeycomb with Zoe Kaemmerer, created the life-style model B Poremba Feinschmecker and launched a perfume with Saint Rita Parlor.
If that wasn’t sufficient, earlier this 12 months, Poremba introduced that he could be opening a Jewish-style deli, Deli Divine, in Maxine Clark’s Delmar Divine constructing in February of subsequent 12 months. The chef then let St. Louis diners know to sit up for one other new idea, Bar Moro, a Spanish and Mediterranean restaurant that can occupy the house previously occupied by Billie-Jean at Wydown in Clayton.
Greg Rannells
Does Ben Poremba get drained?
So, Poremba, do you all the time sleep?
The reply to that query have to be no, because the restaurateur plans to open Bar Moro in late summer season or early fall, which is round this time. The title of the place refers back to the Moors, and Poremba goals to honor the gastronomic and cultural traditions of its Moroccan heritage, Moorish Spain, and the Moorish Mediterranean.
That can imply traditional Spanish tapas and regional specialties, together with cured meats, cheeses, and conservas (canned fish and different seafood).
“These should not your bland $2 chicken-of-the-sea tuna,” Poremba mentioned in an announcement. “These are a number of the most praised delicacies on the planet, and I am unable to wait to share them.”
Greg Rannells
Bar Moro will open at Wydown in Clayton in late summer season or early fall.
Bar Moro will even have an intensive number of wines from Spain and Portugal, particularly from Jerez.
Poremba and former Billie-Jean proprietor Zoe Robinson are pals, and Poremba says he does not plan on altering the restaurant’s decor a lot.
“Our purpose is to create a eating expertise that’s each refined and relaxed,” Poremba mentioned in an announcement. “That is all the time been the allure and magic of Zoe’s locations. That is her true legacy and her imprint on our meals scene. And that is what I need to proceed.”
