When Robust opened in 2007, they were one of St. Louis' first Premier Wine Bars.
"We've evolved over the years," says owner Stanley Browne. "We started with wine, bottled beer, and small plates. Then we added craft cocktails, larger entrees, and after that, craft beer."
Stanley and his wife and business partner, Arlene, see the current COVID situation as an opportunity to evolve again.
"We're now the first wine bar in St. Louis offering a complete list of clean wines," Stanley proudly states. "People are focused on their health. They are conscious of what they are putting in their bodies." But Stanley is quick to note, "I don't think people have been paying attention to the wine they drink; what's in it, and how it's grown, farmed and made. It's time to change that."
Robust has always offered a wide selection of smaller, more eco-friendly wineries that pay attention to sustainable and organic farming. "The smaller wineries generally make a better wine that is better for your body," says Stanley.
Today, Robust's wine offerings are 100 percent "clean." The new wine list includes detailed explanations of various clean certifications. "There are over 15 different clean wine designations ranging from sustainable to biodynamic." The savvy staff is eager to educate customers on this new wine experience. "Wine has so many learning components from geography, culture, and history. Our guests come to us for guidance; our servers share their knowledge of wines and pairing with food."
The clean wine list includes the restaurant's signature "Robust Factor." Stanley created the concept of the Robust Factor during his early days in the wine industry. "I saw restaurant managers and owners struggling with wine lists. Most people know what style of wine they like, but they're unfamiliar with various regions and different wineries. I know many people who like good wine but don't have the knowledge behind it." Stanley designed the Robust Factor as a user-friendly, approachable way to encourage people to explore wine. "We try to educate people and let them experiment with different grapes as part of an experience on their wine journey."
The Robust Factor lists all the wines by body style; Bubbles, Crisp, Mellow, Luscious, Soft Hearted, Generous, and Robust. "We then take a wine's Robust Factor and apply it to each item on our food menu. Every dish includes two or three numbers that referrer to a body style of wine that compliments the food item."
While Robust Wine Bar and Cafe is known for its charcuterie, small plates and shareable items, Stanley points out that Robust is not just a wine bar that serves cheese and crackers. "In 2008, we won St. Louis Magazine's "restaurant of the year" based on our food and concept." Now, the award-winning menu is evolving along with the wine list.
"We will be featuring a "boat-to-table" menu during the spring and summer. That menu will consist of mostly seafood, with one traditional meat entrée. We'll feature a mostly meat and protein-forward menu during the fall and winter, with one seafood entrée." Each new menu item will include recommended Robust Factor wine selections.
Robust offers 45 different wines by the glass, around eight changing wine flights. Bottles of each wine are available for purchase in the restaurant's newly expanded retail side called "The Shop." "We are increasing our retail component beyond gift cards and gift baskets because I don't think curbside is going away."
The evolution of Robust's retail selection includes a refrigeration wall packed with cold press juices, high-alkaline flavored waters, packaged to-go raw and clean food offerings, cheeses, charcuteries, family meals, and sharable items. Arlene has a special place in her heart for the new "Clean & Juicy" brands offered in The Shop. She notes, "It has been no secret that my friend Tracy Gluck and I have wanted to open a juice bar. We've traveled all over the country, visiting some of the best. We're working on curating and producing some of the highest quality offerings in the region. After a night of wine and cocktails, you may need a "Recovery" juice to go."
The couple's investment in new technology efficiently integrates online and to-go ordering for a seamless customer experience. Arlene observed, "During quarantine, people turned to social media and the internet for information. They wanted answers immediately." As a result, Robust implemented a text messaging service for customers to communicate directly with the staff. "Our team is available to respond quickly to make reservations, answer questions, order curbside, or pre-order. People can stop by and pick up, or we'll deliver it."
Another new evolution at Robust is live music twice a week. "I felt music was a good way to bring back a sense of normalcy as part of the wine experience."
For Stanley, wine is about more than the label or status of wine. "It's about the experience of enjoying the wine itself, enjoying it with your food, and enjoying it with good company."
For those wondering what this Certified Sommelier and Certified Specialist of Wine favorite wine is, Stanley smiles and answers, "My favorite wine is the one in my glass."