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Richard Blais partners with On Point Hospitality for new St. Louis concept

Yellowbelly is an “island-inspired” sea-and-spirits restaurant

The second concept from Travis Howard and Tim Wiggins of One Point Hospitality is Yellowbelly, a “sea-and-spirits” restaurant in St. Louis.

Southern California chef and restaurateur Richard Blais collaborated with the team to create the opening menu and will continue to provide culinary vision for the restaurant and add new items. The “Top Chef” alum is known for developing the menu for concepts like Juniper & Ivy and Crack Shack in San Diego, and Flip Burger Boutique in the Southeast.

“We think of ‘island-inspired’ on a global scale — it’s not just Hawaiian. As the menu develops, guests may see influences off the coast of South Carolina to the Caribbean,” said Blais in a statement. Yellowbelly also offers a rum-focused beverage program with tropical cocktails.

The new restaurant officially opened its doors on Sept. 17. Take a look inside Yellowbelly.

Email Anna Kang at [email protected]

Follow her on Twitter: @euphoric_eats


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