Three Tidbits: Yellowbelly zeroes in, STilL 630 cocktails out, wrap those to-gos

St. Louis Magazine dining editor George Mahe discusses topical dining subjects.

Yellowbelly Scores a Zero

Dry January just got a little more interesting in St. Louis. Beginning this week, Yellowbelly launched a line of distilled, zero-alcohol beverages based on the island-inspired restaurant’s most popular nonalcoholic drinks. (Future offerings will include non-alcoholic takes on classic cocktails.) By distilling aromatic leaves, fruits, flowers, and other plant materials, co-owner/beverage director Tim Wiggins created a nonalcoholic base with the flavor and mouthfeel of an alcoholic beverage.

Read the full article on St. Louis Magazine.

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