After opening what has become the St. Louis’s best restaurant, Gerard Craft decided to try his hand at a French Brasserie, which has taken up residency on out Top 25 U.S. Bistros, Trattorias and Gastropubs for 2012. Still not satisfied, Gerard decided to try his hand at a cocktail bar. Guess what? It was so successful that it had to move to larger quarters in Clayton. If you manage to snag a seat you can enjoy cocktails, like the Ab-Duck-Tion (made with duck fat infused Grand Marnier), while munching on bar snacks like fried fingerlings and whipped bone marrow and toast and small plates like squash risotto, maple-glazed turnips and octopus with potato risotto, chorizo.