5 Restaurants We're Looking Forward to in 2014
Chris Bork when he was at the Mud House in 2011. | Holly Fann
Executive chef Chris Bork left members-only hotspot Blood & Sand (1500 St. Charles Street; 314-241-7263), making room for Central Table Food Hall's Nick Martinkovic to take over this month. Bork has been at Blood & Sand since it opened in 2011 and worked closely with owners TJ Vytlacil and Adam Frager. Bork says part of the reason he feels comfortable leaving is because Vytlacil and Frager have been so supportive of him as a chef.
"I want to eventually open my own restaurant, and it is not feasible to get that going and do that while working the hours of a chef at a restaurant. I am leaving to pursue that," Bork told us in December. "We're in the very first stages, so I don't have a space, I don't have all the money I need. It's too premature to say anything."
Whatever it is, we're excited!
Next: craft beer comes to Festus.