Bringing Mexican nightlife to St. Louis’ Botanical Heights neighborhood, Bar Limón is officially in action, with a sexy, late-night ambiance inside Nixta. When conceptualizing Nixta, the modern Mexican restaurant that opened in November 2016, Chef/Owner Ben Poremba (Bengelina Hospitality Group) knew he wanted to incorporate a lively and vivacious bar within the space unlike anything else in the city. Energizing guests with high-spirited cocktails and a deluxe selection of tequilas and other spirits, Bar Limón welcomes guests to a dynamic new late-night lounge.
Making St. Louis’ nightlife scene a bit spicier, Bar Limón is completely unique to the city’s bar scene in both beverage offerings and style. Long after dinner is over and the sun sets, it’s time for smooth “cocteles”, deluxe tequilas, dancing to energetic Latin beats and other live music, late-night menu selections, and industry specials. Once the clock strikes 10:00 p.m., the bar section of Nixta transforms, boasting a provocative atmosphere playing off the space’s exotic, colorful décor.
Helmed by Head Bartender Drew Lucido, Bar Limón showcases an impressive list of tequilas, Mexican beers, and creative craft cocktails. As a leading team member within Bengelina Hospitality Group, continuing to oversee beverage programs at Elaia, Olio, and Parigi, Lucido’s vibrant cocteles at Bar Limòn (and Nixta) truly enhance St. Louis’ growing cocktail and nightlife scene.
Tres (Pisco, Lemon, Passionfruit, Angostura Bitters, Aquafaba)
Quatro (Aged Rum, Lime, Blood Orange Syrup, Orgeat, Angostura Bitters)
Siete (Reposado Tequila, Salers, Cappelletti)
Ocho (Mezcal, Lime, Grapefruit, Luxardo Maraschino, Ghost Pepper Tincture)
Nuevo (Pineapple Rum, Lime, Rich Brown Sugar Simple Syrup)
Diez (Blanco Tequila, Velvet Falernum, Lemon)
Cocteles at Bar Limón are priced at $7, with beers beginning at $3. Tequila drinkers find an impressive list with over 50 selections from Corazon Reposado to El Tesoro Anejo, with select pours beginning at $5. It wouldn’t be a nod to Mexico without Margaritas either, and perfectly prepared Margaritas range in price from $10 to $14. A small menu of contemporary Mexican bar fare is available as well, overseen by Nixta’s Executive Chef Tello Carreon.
Not only is Nixta one of St. Louis’ liveliest new restaurants, but now Bar Limón energizes the cocktail scene. For St. Louis locals and visitors, it’s time to get moving to live salsa, merengue, and cumbia while sipping on composed cocktails with Latin flair, all amidst the bright colors and patterns of Ben Poremba’s self-designed respite. ¡Salud! to the hottest new bar west of the Mississippi River. Bar Limón is open Thursday through Saturday from 10:00 p.m. until 1:00 a.m. More information may be found by calling (314) 899-9000 or visiting http://www.nixtastl.com/.
Bringing Mexican nightlife to St. Louis’ Botanical Heights neighborhood, Bar Limón presents a lively and vivacious environment unlike anywhere in the city. Energizing guests with high-spirited cocktails and a deluxe selection of tequilas and other spirits, Bar Limón welcomes guests to a dynamic new late-night lounge. Making St. Louis’ nightlife scene a bit spicier, Bar Limón is completely unique to the city’s bar scene in both beverage offerings and style. Bar Limón offers live music, late-night menu selections, and industry specials Thursday through Saturday starting at 10:00 p.m.
Nixta, helmed by acclaimed Chef Ben Poremba, brings a contemporary, chef-driven restaurant with Mexican influence and nods to the “American Mediterranean” to St. Louis, joining his other celebrated restaurants Elaia, Olio, La Patisserie Chouquette, and Parigi. Part of Bengelina Hospitality, Nixta combines Poremba’s Mediterranean heritage and cooking style with Executive Chef Tello Carreon’s expertise in Mexican cooking for an elevated multicultural experience. Nixta, named after “nixtamal,” or the process of preparing maize, boasts a menu as colorful as the exotic décor. The casual space features bright patterns, loud textures, and eclectic art.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.