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Feb 25, 2018
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The Scoop: Nathalie Pettus to open Nathalie’s, bring taste of Overlook Farm to the CWE

August 27th 10:08am, 2013



Nathalie Pettus is glad to have her space back. Pettus owns the building at 4356 Lindell Blvd., former home to Salt, which closed this summer, unable to recover from financial setbacks and legal battles. Pettus, who also owns Overlook Farm in Clarksville, Mo., has decided to open her own restaurant, Nathalie’s, in the stately building in the Central West End, as reported by Ian Froeb of the Post-Dispatch.

Nathalie’s will bring the flavors of Overlook Farm to the city. While the restaurant will offer new American cuisine, Pettus emphasized that because the restaurant will source so much from its own farm, Nathalie’s will be farm-to-table unlike any other restaurant in town. “It’s not just seasonal,” she said of the menu. “It’s what’s in the garden today.” While proteins like grass-fed beef or tilapia, both raised on the farm, will be staples on the menu, she noted that methods of preparation – “how we do it” – will change frequently, and dishes will be more creative compared to the fare at its sister restaurant, The Clarksville Station at Overlook Farm, because of “what can fly in the city.” Jimmy Voss, executive chef at Overlook Farm, also will oversee the culinary brigade at Nathalie’s.

Although Pettus will not be making any structural changes to the building or its interior, she is adding an awning to the front entrance, which will be used as the main entrance. The side entryway will be used for handicap accessibility. Pettus also is making changes to the decor. “I’m trying to make this as ‘me’ as possible,” she said, which means adding vibrant color to the walls and restoring gilt on moldings. Pettus also will display some family history in the space, like photos of her grandmother when she was crowned VP queen in 1906, and even prints of paintings by her grandfather used as menu covers.

Pettus added that she hoped to use the upstairs theater for magic shows, chamber music and even film screenings. She hopes to open the restaurant in a matter of weeks. “We’re pushing day to day,” she said. “We want to be able to take advantage of good weather.”



By Ligaya Figueras

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