LOBA & LORE2700 Locust Street

Nov 14

Join us for an unforgettable party with all the pies! Featuring a delicious mix of both sweet and savory pies by Chef Karl Tabanao Bueno. Add to your night with inventive cocktail creations by our Culinary Curator Meredith Barry. 5pm - Cocktail hour begins 6pm - Pie table opens 8pm - Desert table opens Dinner deposit $100 per person + tax and tip Your deposit includes unlimited access to Chef Karl 's abundant pie grazing table and will hold your table reservation. Additional signature cocktails and wine bottles are available for purchase and will be added to your bill during service. We are excited to share this experience with you! Our tentative menu for the night may include savory flavors such as: Turkey Empanada, Tuna Melt, Roasted Vegetables Quiche, Spanakopita, Pork Pie, Chicken pot pie with mashed potatoes, Beef Wellington/Braised Beef and Mushroom. Additionally sweet classics may include Pumpkin Pie, Black walnut Banofee Pie, Apple Tarte Tatin, Poached Pear Tart, Plum/Fig Tart, Persimmon Lattice Pie, Chess Pie, Lemon meringue pie and Pawpaw Custard Pie. Chef Karl is a chef and digital artist based in St. Louis MO. Visit him on Instagram at: https://www.instagram.com/karl.bueno24

Nov 20

Back by popular demand! Join Chef Heidi Skye Hamamura, for an unforgettable sushi dinner experience that will pair her elegant Maki with liquid inventions by our distinguished Mixologists! $125 per person + tax and tip Your ticket includes includes a welcome sip and snacks during our cocktail hour, unlimited access to Chef Heidi's abundant sushi grazing table and a taste of her swee desert table. Your deposit will also hold your reservation at check out. Additional signature cocktails, sake and wine bottles are available for purchase and will be added to your bill during service. We are excited to share this experience with you! 5-6pm - Cocktail hour, includes a welcome sip & snacks 6pm - Sushi table opens 8pm - Desert table opens Heidi brings together her fine dining experience, background in the visual arts, and formidable sushi technique (learned at the knee of her father, chef Naomi “Hama-san” Hamamura, one of St. Louis’ OG sushi masters) under the umbrella of her catering and private event venture, Taberu.