History Loves Copper
We’re sitting here in Josey Record by the ambiance of a fire with a book in one hand and a Pineapple Jarritos in the other. It’s a simple moment, but when the eyes start to look around, little bits and pieces of the stories that these walls could tell (should they start talking) start to really come to life.
This part of our building is where our pants came to be finished in their long process. In fact, if you venture right outside the Josey Record doors into the lobby, take a moment to look down at the original floors where your feet are now walking. Those little bits and pieces take on actual shape as you find pieces of Copper Rivets and Burrs tucked into nearly every crack of flooring.
We did our best to clean these up, but we’ve found that there’s something really special about these little details that most of the eyes don’t notice at first. You’re instantly transported back to a different place in time.
Copper Loves Mules (Moscow, anyone?)
When you’re dining in our No. 5 Bistro and Bar, order yourself our infamous Rosemary Mule. Don’t be surprised that we serve ours in a tall glass instead of the infamous copper. We like to go against social norms. Filled with iced vodka, ginger beer, our homemade rosemary syrup, and a squeeze of lime, we promise you won’t care how it comes. While your bartender whips that up for you, look up. Take a look at the fun copper-looking piping that has become a star in our design elements.
Copper was the piping of choice that replaced galvanized steel in the 1950s. And then in the early 2000s, PEX Plastic piping replaced copper when prices of copper skyrocketed. Plastic piping is still used for the most part today because it’s more economical and much easier to work with. What you see all throughout our building was designed by Reid Swearingen, Scott Benbrook, and brought to life by the lovely Zarah Melville. We are pretty proud of it.
Mules Love Cattle
If you’re still sitting in No. 5 Bistro and Bar, take a look due South. Let the eye fall just past the railroad tracks. You’re looking at Main Street. Or, what we like to remember as the dirt road that the cattle drive came through in the 1800s. These cattle were moved from Texas to Sedalia with cowboys mounted on horses and, you guessed it, mules. They were then put on the train right here in front of you and hauled to Chicago where the meatpacking industry was booming.
Nowadays, you don’t have to drive a cow from Texas to enjoy a good steak. In fact, we source our beef locally with Mill Street in partnership with Show Me Beef. This ensures all of our beef comes from the state of Missouri. We bring em’ here and cook them to perfection. That’s a fact. Whether you choose our Ribeye or Tenderloin, we know you’re getting the best of the best in quality and flavor. We find our steaks taste best with a side of friends and family. After all, History Loves Company.
