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A Bar Above It All
Three Sixty Offers The Best Of St. Louis
July 19, 2011
ST. LOUIS - After months of construction and a multimillion dollar investment, Three Sixty - St. Louis' hottest new rooftop bar and restaurant - opens Monday, July 25th. The stunning 6,000 square-foot space soars high above downtown, offering sweeping 360-degree views and a truly innovative dining experience. Perched atop the 25-story east tower of the Hilton St. Louis at the Ballpark (One South Broadway), the new 275-seat space offers a spectacular view of the city, including the riverfront, Arch and every base in Busch Stadium.
Beyond an incredible view and exciting atmosphere, Three Sixty also offers an unparalleled menu, carefully constructed and executed by Executive Chef Rex Hale, previously of McCormick & Schmick's in St. Louis. The innovative small plates menu includes signature items such as Mini New England Lobster Rolls, New York Strip Crostini, Roasted BBQ Oysters and Baby Lamb Ribs. The full-service kitchen can accommodate large and small groups, making Three Sixty the perfect destination for any occasion. In addition, Three Sixty will be open seven nights a week, starting at 3 p.m., and will be available during the day for private functions.
As part of the dining experience which was developed by Atlanta-based Concentrics Restaurants, Three Sixty's guests can also enjoy a comprehensive beer, wine and cocktail program, including exciting house-made infusions cleverly suspended in glass canisters above the main bar. For wine lovers, look no further than the striking wine wall, a custom display storing hundreds of bottles that stretches floor to ceiling just beside the open kitchen. Each of the selections has been chosen to exquisitely complement each of Three Sixty's menu items.
But the food and beverage program are only part of the story at Three Sixty: the sleek urban design is unlike anything in St. Louis. The custom built rooftop facility was designed by The Johnson Studio, an award winning international restaurant architecture firm that is known for its unique designs and engagement with hospitality projects that spans over twenty years. At Three Sixty, the space is spilling with compelling architectural features like high ceilings, a suspended DJ booth and a two-story water feature. At full capacity, the space can accommodate 400 people, but the flexible design allows a portion to be closed off during colder months. The decor is a contemporary fusion of natural elements--rich wood counters, a sprawling staircase made of dark slate and illuminating fire pits--contrasted by dramatic splashes of vibrant yellows and greens. The result is an exciting and sexy atmosphere that lends itself to a truly unique perspective on an enchanting city.
"We are so excited to unveil Three Sixty next week," said Steve O'Loughlin, president of Lodging Hospitality Management Inc. (LHM), which owns Three Sixty as well as The Hilton St. Louis at the Ballpark. "The finished product is even more amazing than we imagined. We think St. Louisans will absolutely love it and visitors will consider it one of those 'must see' stops."
For development, LHM handpicked the aforementioned, nationally renowned firm Concentrics Restaurants, most recently known for their development of the award-winning State and Lake, cibbo matto, and ROOF at the Wit Hotel in Chicago. Together, the team of LHM, Concentrics, The Johnson Studio and St. Louis's own PARIC (which handled construction) has created a dining and entertainment experience that is like nothing the city of St. Louis has seen before.
For more information about Lodging Hospitality Management, please visit: www.lhmc.com. For more information on Concentrics Restaurants, please visit: www.concentricsrestaurants.com. For more information on The Johnson Studios, please visit: www.johnsonstudios.com. To schedule an interview or for more information about Three Sixty, please contact Heather Strahorn at 314/600-1874 or firstname.lastname@example.org or visit www.360-stl.com. For Three Sixty event sales, email Amber Brda at email@example.com or call 314/421-1776.
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