Age: 27

Job title: Bar manager, Wright’s Tavern

Why watch him: He’s obsessive about the details

Trevor Johnson has been around. Among other gigs, he’s worked the bar at the Missouri Athletic Club and served as the daytime dough prep guy at Louie. He spent a bit of time in Nashville working both front- and back-of-house jobs at Adele’s before coming back to St. Louis, where he worked at Parker’s Table before going on to help to open natural wine bar ‘Ssippi in 2022.

Johnson is currently Wright’s Tavern’s bar manager, a position he’s held since the eatery opened in December 2022. In that role, he’s put together a drink list that gently twists and tweaks classic cocktails to complement the restaurant’s steakhouse bill of fare.

Johnson’s cocktails are the ones he would want to drink if he was dining at Wright’s. “I enjoy classic cocktails, always, and I think we’re in a time right now where they’re back at the forefront,” Johnson said. “At Wright’s, I think you need a pretty straightforward, simple cocktail list, because this food is classic and traditional.” For inspiration, Johnson looked to comparable spots in other cities, like Dante in Manhattan’s West Village and Red Hook Tavern in Brooklyn.

“He wants things to go well and he’s willing to do the work to make it be that way,” said Wright’s Tavern owner Matt McGuire. “He goes the extra mile in every regard, and it really shows in what he’s putting out. I think he’s probably making some of the best drinks in town.”

Though he’s a self-described “restaurant nerd,” it took Johnson a while to commit to the industry. “I didn’t want to submit myself to [the restaurant industry] for a while,” he said. “I tried to hold off for a long time. I was in and out, I had a couple of corporate jobs, but I’d always come back to restaurants.”

Once he took the leap though, he was all in. “I love [restaurants]. I spend all day on Instagram scrolling, looking at interiors and glassware,” Johnson said. “If I go out to eat and like a plate, I’ll flip it over and see who makes it. I’m into all of those sorts of details. I’ve always wanted to learn as much as possible about the entire restaurant so that one day I can open my own place.”

McGuire believes Johnson has what it takes to do just that, whether solo or collaborating with like-minded partners. Success in the restaurant industry is “a long race,” McGuire said, and creativity has to be allied with motivation, discipline and structure. “There are a lot of people who are intellectually curious about things, which is great, but you have to have the motor to do it,” McGuire said. “Trevor has that motor.” 

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Ones to Watch is our annual list of the top food and drink industry pros with promise. These are the folks we’re looking forward to seeing lead the way in new concepts in St. Louis in the future. 

Randi Kranz
Age: 41
Title: Co-founder, Paper Crane, and bartender, The Vandy
Why watch her: She seeks out a challenge – and thrives

Trevor Johnson
Age: 27
Job title: Bar manager, Wright’s Tavern
Why watch him: He’s obsessive about the details

Flynn Edgerton
Age: 29
Title: Wholesale production manager, Sump Coffee
Why watch him: He makes chocolate with passion and pragmatism

Fionna Gemzon
Age: 30
Job title: Bar manager, None of the Above
Why watch her: She’s got vision

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There was a time, not long ago, when if you ordered a spirit-free drink, the most you could hope for was a little bit of grenadine in your soda. These days, though, discerning drinkers demand quality nonalcoholic (NA) options as part of their bar experience. Here are a few places around town where you can celebrate with all of the flavor and none of the booze.

Angad Arts Hotel
Angad Arts Hotel serves up booze-free drinks at its rooftop Art Bar and the hotel’s restaurant, Commonwealth. Both spots offer the Non-Cosmo (cranberry juice, lime juice, orange juice and simple syrup), Orange Mule (orange juice, lime juice and ginger beer), and a Mock Spritz (hibiscus, cranberry juice, lemon juice and club soda). Commonwealth also serves NA cider Original Sin and a sparkling NA rosé from Gruvi. Through January, Art Bar also offers two seasonal NA sippers, including the Polar Paloma (orange, grapefruit and lime juice). 3550 Samuel Shepard Drive, St. Louis, 314.561.0033, angadartshotel.com

Chao Baan
Chao Baan not only features authentic Thai cuisine but also an array of mocktails that take their cues from the kitchen. Check out Tokay Boomer (lychee juice, fresh lime juice, Thai basil syrup and sparkling water), These Pretzels Are Making Me Thirsty (housemade galangal syrup, fresh lime juice and ginger beer) and the Cranberry Ginger Fizz (cranberry juice and ginger beer with an orange sugar rim). 4087 Chouteau Ave., St. Louis, 314.925.8250, chaobaanstl.com

Mission Taco Joint
Mission Taco Joint offers a list of NA libations such as the Januberry Pie, made with Bare Zero Proof tequila, lime juice, strawberry, vanilla, coconut and jalapeno. Other offerings include the NA Mission Margarita, NA Paloma and NA Pina Colada, along with NA beers from Athletic Brewing Co., aguas frescas and Jarritos Mexican sodas. Multiple locations, missiontacojoint.com

The Vandy
This neighborhood cocktail joint, located on the edge of the Grove, offers a continually rotating selection of spirit-free options as carefully crafted as their boozy offerings. Check out NA specialties like the Italian Orange Spritz (Lyre’s Italian Orange NA aperitif, lemon and simple syrup, topped with Topo Chico) and The Mango Murder, which includes Bare Zero Proof tequila, plus Giffard Aperitif, pineapple, lime and mango syrups. 1301 S. Vandeventer Ave., St. Louis, 314.472.5321, thevandystl.com

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Westport Plaza is going through a growth spurt, with a raft of new residential and commercial development underway. The latest business to debut here is Soda Fountain Express, the sister restaurant of Soda Fountain at Union Station, which opened on Wednesday, Dec. 27, next to the venerable Westport resident the Trainwreck Saloon.

According to the restaurant’s general manager Mikayla Meyer, Soda Fountain Express shares basically the same menu as the original, but, as the name indicates, it’s built for speed. The restaurant offers counter service instead of table service and items are served on disposable paper ware, making the eatery a prime choice for a bite for office workers and shoppers in the area.

The Soda Fountain Express vibe is decidedly retro, but with a refreshing lack of kitsch and camp. There are ’50s hits playing on the sound system and some subtle pastel and neon touches decor-wise, but the overall feel of the place is airy and open, with lots of windows and a wide-open floor plan. The space, formerly a Panera Bread Co., boasts 78 seats inside and approximately 43 outside. 

The food menu is full of diner classics like cheeseburgers, hot dogs, chili and grilled cheese, along with sweets that include shakes, malts, sundaes and ice cream scoops. There’s also a selection of bulk and classic candy for sale. The stars of the show, though, are the Freak Shakes, over-the-top confections with extreme toppings, like the Cotton Candy, a Creamsicle shake garnished with cotton candy, a roll of SweeTarts, a Super Blow Pop, whipped cream and a cherry, and the Everything But…, a chocolate shake topped with chocolate-covered pretzel, potato chips, a chocolate-dipped pretzel rod, a Kitchen Sink brownie, caramel sauce, a peanut butter and whipped cream. In keeping with the Express concept, these versions are smaller than the originals and conveniently served in to-go cups.

Soda Fountain Express is open 11 a.m. to 8 p.m. Monday through Saturday, and 11 a.m. to 6 p.m. on Sunday.

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Midtown continues to blossom as one of St. Louis’ new epicenters for food and drink. The latest project to open its doors there is Blue Jay Brewing Co., which quietly debuted on Saturday, Dec. 9 at 2710 Locust St. in the JCMidtown development.

Blue Jay is the passion project of husband-and-wife team Jason and Nicole Thompson. Jason is a beer industry veteran who most recently worked at Urban Chestnut Brewing Co. in several positions, including head brewer and production manager, before leaving in 2019 to focus on Blue Jay. The brewery’s focus is on American- and European-style lagers. The tap room has eight taps, with half dedicated to year-round offerings and half to seasonal and collaboration brews.

Inside the bright red facade, the space measures approximately 3,500 square feet, including both the brewing facility and the taproom, which has seating for 49. Several overhead doors, the remnants of the building’s past as an auto shop, will provide an open-air feel during the warmer months. There’s also an outdoor Biergarten that seats another 49 or so, with a sliding gate that allows access for food trucks and other vendors.

“The Biergarten sold it for me,” Jason said of the space. “The proximity to the soccer stadium doesn’t hurt either,” Nicole added.

While the taproom boasts a full kitchen, Blue Jay isn’t offering food, at least initially. The Thompsons definitely plan to offer food in the future, however – Nicole said the duo are currently talking with potential culinary partners. The initial beer list includes Okay!, a Bavarian-style hefeweizen, along with collaborations like Midtown Shuffle, an American cold IPA brewed with Urban Chestnut, and Lindman, a Munich-style helles collab with Springfield Brewing Co. The Thompsons will be bottling onsite in the future and hope to self-distribute eventually. There’s also a limited selection of wines, cider and seltzers available.

Blue Jay Brewing Company is open Wednesday through Friday, 3 to 10 p.m., Saturday noon to 10 p.m. and Sunday noon to 7 p.m.

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A classic cocktail stands the test of time not just because the basic formula yields delicious results, but also because it offers the curious imbiber a blank canvas for experimentation. Some places around town have taken OG drinks and made them their own, even devoting a section of the drink list to a single cocktail. Here are a few local bars offering multiple ways to enjoy a favorite drink.

Gin and Tonic
This famous pairing started off as a way to keep malaria at bay, but has become one of the most popular highballs around. Bonus: You don’t have to be a mixologist to pull off a quality sipper. Just mix and match gins and tonics to create a distinctive drink, no shaker required. Both locations of 4 Hands Brewing Co. supplement their beer offerings with a solid G&T list that features a variety of their 1220 Spirits gin collaborations in addition to 1220’s Origin range of gins. 4 Hands owner Kevin Lemp said the list is a good way to spread the word about the connection between 4 Hands and their 1220 Spirits line. “I love it as a customer,” Lemp said. “You can really get the full experience of the gin.” Meanwhile, at The Gin Room, there are usually four or five featured G&Ts, or guests can select from a mind-boggling array of gins and choose their own spirited adventure.

Spritz
Spritzes. The name conjures up visions of lazy afternoons spent whiling away the hours on European patios, drink in hand. These apparently straightforward patio sippers – just liqueurs (bitter or otherwise) and bubbles, really – can be anything but simple, with the right combination of ingredients. At Bistro La Floraison (where this author can be found tending bar most evenings), spritzes are most definitely a thing. There’s usually a trio of custom creations on the list that change seasonally, plus sparkly NA options like the Roselle Spritz, featuring gentian along with flavors of cinnamon, hibiscus and citrus, topped with ginger beer.

Negroni
While Noto Italian Restaurant in St. Peters may be known for its Neapolitan pizza, they do love their cocktails, and Negronis are a special favorite. There’s always a traditional house version available, according to co-owner Kendele Noto Sieve, along with an aged Negroni that’s infused with smoke and features Ransom Old Tom Gin, Cinzano vermouth and smoked orange bitters. Lucky imbibers who time it right can also experience Noto’s clay pot Negroni. As the name suggests, it’s a Negroni that spends a couple of weeks aging in a clay vessel with dried figs. It’s only available periodically when the batch is ready – good luck!

Old-Fashioned
There may be no other cocktail that’s been riffed upon more than the venerable Old-Fashioned. The formula of spirit, sugar, bitters and water is the original cocktail that first appeared in print in the early 1800s. Its simplicity just begs for a little creative tweaking. A trio of takes are available at The Golden Hoosier: Fantastic Mr. Fox, Wake Up, Grandpa! and Brass Monkey. The latter has a split base of J. Rieger & Co. whiskey and rum with banana liqueur and J. Rieger’s Caffè Amaro – a tasty and altogether unique combo. In addition to their Negroni offerings listed above, Noto also has a selection of Old-Fashioned and Manhattan riffs with base spirits that range from Scotch (The Godfather) to apple brandy (chai Old-Fashioned).

4 Hands at The District
17081 N. Outer 40 Road, Chesterfield, 4handsbrewery.com

4 Hands Brewery & Tasting Room
1220 S. Eighth St., St. Louis, 4handsbrewery.com

The Gin Room
3200 S. Grand Blvd., St. Louis, 314.771.3411, natashasginroom.com

Bistro La Floraison
7637 Wydown Blvd., Clayton, 314.725.8880, bistrolafloraison.com

Noto Italian Restaurant
5105 Westwood Drive, St. Peters, 636.317.1143, notopizza.com

The Golden Hoosier
3707 S. Kingshighway Blvd., St. Louis, 314.354.8044, thegoldenhoosier.com

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Don’t settle for drinking cheap bubbles and watching the ball drop in Times Square this year. Elevate your New Year’s Eve and New Year’s Day game at one of these swanky area soirees.

Bistro La Floraison
Just say “oui” to an intimate five-course dinner at Bistro La Floraison this New Year’s Eve. The menu features hors d’oeuvres like chicken liver mousse croustade, Maine oysters, Kaluga caviar and mushroom French toast, and courses that include tuna crudo, white fish quennelle, seared Maine diver scallops, beef Wellington and chestnut Mont Blanc for dessert. Wine, cocktails and sparkling wine are available a la carte. Seatings will be available from 5 to 9:30 p.m., and tickets are available online. 7637 Wydown Blvd., Clayton, 314.725.8880, bistrolafloraison.com

Casa Don Alfonso at The Ritz-Carlton St. Louis Greet the New Year in luxury and style at Casa Don Alfonso. The restaurant will serve a five-course prix-fixe menu with options like stir-fried lobster, chicken ballotine, shrimp and ricotta ravioli, ossobuco, roasted duck breast and more. Wine pairings are available for an additional cost. On New Year’s Day, start the year off right with a breakfast buffet from 6:30 a.m to 1 p.m. featuring an omelet station, hot stations with classics like bacon, sausage, eggs, waffles and pancakes, and a sweets and bread station. Reservations available online. 100 Carondelet Plaza, Clayton, 314.719.3434, casadonalfonsostlouis.com

Cinder House at The Four Seasons Hotel St. Louis On New Year’s Eve, Cinder House will offer a three-course menu featuring dishes like lobster, duck and filet mignon. An optional caviar service for two will also be available. On New Year’s Day from 9 a.m. to 2 p.m., guests can nosh on freshly carved ham, brisket and fish, get a custom omelet or waffles and graze through a selection of charcuterie and cheeses. A bloody mary and mimosa bar will also be on hand for an additional cost. Reservations available online. 999 N. Second St., St. Louis, 314.881.5800, fourseasons.com/stlouis

El Molina del Sureste One of St. Louis’ latest Mexican-inspired eatery is welcoming the New Year with a taco omakase dinner, featuring 15 Southwestern Mexican-inspired tacos from chef Alex Henry. Wine and cocktail/mocktail pairings are available for an additional cost. Reservations available online. 5005 S. Kingshighway Blvd., St. Louis, 314.925.8431, Facebook: El Molino del Sureste

Idol Wolf
Idol Wolf in the 21c Museum Hotel is offering a four-course prix-fixe menu to celebrate the New Year. The decadent spread includes oysters, jamon croquetta (serrano ham, bechamel and caviar), tuna on toast (oil-cured tuna with bone marrow and preserved lemon on foccacia) and a choice of  either fabado (serrano ham, bechamel and caviar) or Pacifico bass (confit potato, sauce Americaine, smoked trout roe, herbs), with Basque cheesecake for dessert. Reservations are recommended online. 1528 Locust St., St. Louis, 314.325.0360, idolwolfstl.com

The Fountain on Locust
The Fountain On Locust has a a trio of New Year’s Eve celebrations for all ages and lifestyles. From noon until 2:30 p.m., there’s a family-friendly Noon Year’s Eve with tables for two, four or six guests. Each table will get three of the Fountain’s small plate shareables, and each guest will get a flight of mocktails and a one scoop sundae, plus a sparkling cider toast and a jar of hot fudge to take home. From 4:30 to 6:30 p.m., there’s the Early Birds Flight of Fancy, for those who don’t want to stay up too late but still want to party. Tables of two, four or six guests will celebrate with live music from Vallie Goldie, a flight of cockails or mocktails, three small plate shareables per table and a flight of four World’s Smallest Sundaes, and a bottle of bubbly per table to celebrate with later. The Swinging Soiree kicks off at 8:30 p.m. and lasts until 12:30 a.m. with swing dance lessons and live music from Vallie Goldie and Miss Jubilee, plus one free drink, tarot card readings, a dessert bar and more. Reservations are required online. 3037 Locust St., St. Louis, 314.535.7800, fountainonlocust.com

Hi-Pointe Drive-In Kick off the New Year on Jan. 1 from 10 a.m. to 2 p.m. at the 2nd annual Slingin’ in the New Year Brunch at the McCausland, Edwardsville and District locations of Hi-Pointe Drive-In. Nurse that hangover at the all-you-can-eat slinger bar. The spread includes scrambled eggs, sausage patties, bacon, hash browns, tots, gravy, pico de gallo, chili and assorted cheeses. There will also be drink specials from 4 Hands Brewing Co. and bottomless mimosas for purchase. The regular Hi-Pointe menu will also be available. The theme is pajama party, so dress accordingly. Multiple locations, hipointedrivein.com

Madrina Go back in time to the swinging ’60s at Webster Groves’ latest fine dining destination. Dubbed Madrina Madness, the event will be held from 5 to 10 p.m. on New Year’s Eve. There will be food and cocktail specials plus Madrina’s regular menu, and guests are encouraged to level up in their best Mad Men attire. Reservations required online. 101 Lockwood Ave., Webster Groves, 314.963.1976, madrinastl.com

Vicia
Vicia’s annual New Year’s Eve party gives guests a chance to dine around the world, with dishes from Jamaica, India, Greece, Japan and Baja, Mexico. The all-inclusive ticket option includes access to all the dishes, Champagne bar, cocktails, wine tastings and a midnight toast. Food-only tickets allow guests to purchase individual drinks. The celebration starts at 8 p.m. and includes music from DJ Pretty Dope Mike, a photo booth and much more. Tickets available online. 4260 Forest Park Ave., St. Louis, 314.553.9239, viciarestaurant.com

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Randy and Sally Arcega’s Kain Tayo (“let’s eat” in Tagalog) is the latest local eatery winning St. Louisans’ hearts and stomachs over to the cuisine of the Philippines. The Midtown restaurant offers a menu of traditional, comforting favorites like lumpia (egg rolls filled with pork, onions, carrots and celery with sweet chile sauce on the side), pancit (stir-fried rice noodles with pork and various veggies) and the unofficial national dish of the Philippines: chicken adobo (tangy chicken marinated in soy sauce and vinegar and served over rice). For those who want to dive a bit deeper into the cuisine, the restaurant also has dishes like sinigang, a sour pork soup, and pinakbet, a pork and shrimp stew chock full of squash, okra, eggplant, tomato and more.

All of this deliciousness comes courtesy of chef-owner Sally Arcega. Though new to the Lou, the Arcega family had been cooking up faithful Filipino flavors under the Kain Tayo name since 2019 in Trenton, Illinois. They moved to St. Louis earlier this year to bring their food to a bigger audience, and we’re so glad they did.

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