How do you take fine dining and hand-crafted cocktails to curbside? At Blood & Sand in downtown St. Louis, Brad Phillips and his team started preparing months in advance to find the answer.

From menu redesign to wine tastings held online, hear the story of how this restaurant, once a private club, rose to the challenge of staying relevant in a time of pandemic.

Links from the episode:

Blood & Sand website

Virtual Wine Tasting with Fred Dame, M.S.

Check out the Wine Club

Blood & Sand: Instagram

Blood & Sand: Facebook