St. Louis Chicken Speidini


The stunning view may be what draws you up to Three Sixty, but the amazing food will transform you into a regular. Far from typical bar food, Chef Rex Hale’s menu offers a clever blend of inventive takes on favorites like sliders and fish tacos, as well as a selection and totally unique creations all his own.

St. Louis Post-Dispatch food critic Joe Bonwich chose Three Sixty as one of his favorite new restaurants in 2011, noting that our small plates menu “will keep you gazing at your meal almost as much as the view.” And according to St. Louis Magazine, Three Sixty is “setting the standard for upscale casual dining.” We think so too. But don’t take our word for it or theirs…come sip, see, and of course, SAVOR a bit of Three Sixty for yourself!

Rex Hale :: Executive Chef

Taking the culinary lead at Three Sixty is kitchen veteran, Rex Hale. Rex brings over 25 years of culinary experience and acclaim to his position as the Executive Chef. His extensive experience includes positions at a number of notable restaurants around the world, from South Africa to California and Antigua to the British Virgin Islands, including Baby Ruth in Dallas and The Ojai Inn in Ojai, CA. Most recently, he served as Executive Chef at the St. Louis location of McCormick & Schmick’s Seafood Restaurant, where he was part of the opening team when the popular restaurant opened in the spring of 2009. Despite a career that has crisscrossed the globe, Rex is most excited about taking the helm of the kitchen at Three Sixty.

Chef Hale is committed to using locally sourced food on Three Sixty’s small plates menu. Here are the local vendors Chef Hale is currently using: Greenwood Farms, Hinkebein Hills Farms, Salume Beddu, Marcoot, Baetje Farms, Green Dirt Farms, and Ozark Forest Mushrooms.

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