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The Scoop: Monarch renovation means new menu

April 29th 09:04am, 2010

040710_monarchAaron Teitelbaum and Jeff Orbin, owners of Monarch Restaurant,  have provided further details regarding an upcoming renovation that will require the Maplewood eatery to temporarily close starting June 1.

According to a press release, Monarch is closing not just for “a massive interior renovation” but also to prepare for the launch of an additional dining concept: “The team behind Monarch has decided to offer a southern-inspired menu in a more relaxed and entertaining atmosphere to complement the existing dining room menu,” it states. The main dining room, bar and bistro are all slated to get a face lift, and when Monarch reopens toward the end of July or early August, patrons at the bistro and bar area will find that casual southern menu as well as a live music program.

The new bistro menu allows Monarch’s exec chef Josh Galliano, a NOLA native who has worked in his hometown at the highly acclaimed Restaurant August and the landmark Commander’s Palace, to return to his culinary roots and offer St. Louis a taste of approachable southern faves like crawfish étouffée, shrimp and grits, sweet potato flounder, crispy pork and beans, po’boys, bourbon-pecan pie, beignets, and homemade root beer floats. Most items on the new menu will be priced under $15, with plenty of appetizers and plates for sharing.

– Ligaya Figueras

By Katie O’Connor

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2 Responses to “The Scoop: Monarch renovation means new menu”

  1. Veggie Says:
    April 29th, 2010 at 12:44 pm

    Hmmm…. I really liked Monarch’s existing a la carte menu and loved their tasting menus. Is their entire menu going Southern? Southern food is so foreign to me. The root beer floats sound good, though. And probably vegetarian :)

  2. Sauce Magazine Blog » Blog Archive » A wee preview of changes at Monarch Says:
    May 25th, 2010 at 9:47 am

    [...] assured us the sandwich will number among items being added to Monarch’s bill of fare after its upcoming renovation. Any innovations from Galliano should automatically interest area foodies, of course, but based on [...]

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