The Ritz-Carlton has always been a superior spot for celeb sightings, but these days our eyes are on the food at the luxe Clayton hotel. Executive chef Michael Mandato and the most recent addition to his team, executive sous chef Jaco Smith, have rolled out a new menu at The Grill that features simple, fresh ingredients yet innovative taste combinations – at lower prices. Entrées like almond-crusted snapper with beet root risotto paired with an unexpected vanilla bean sauce or roast crimson sea bass with lentils and coriander chutney make the new offerings an epicurean’s delight. Don’t overlook pastry chef Simone Faure’s playful desserts, like the decadent three-layer Candy Bar or her Cookies ’n’ Milk that features deep-fried Oreo cookies paired with a mini Kahlua milkshake served in a shot glass.

What’s more, Mandato and his team have signed on with local food ambassador Andy Ayers of Eat Here St. Louis to bring from-the-farm products to the kitchens at The Ritz, which will be featured on a weekly menu. “We’re excited,” said Mandato. “We couldn’t always tap into that.” What foods are on his wish list? Produce, meats, eggs, cheese, butter “and anything else that can be featured locally.” The Grill is open Tuesday through Saturday from 6 to 9 p.m. For reservations, call 314-863-6300.

– Ligaya Figueras

The Ritz-Carlton recently appointed Jaco Smith as its executive sous chef. His duties cover both The Grill and The Restaurant at the Ritz. Smith, who hails from South Africa, previously cheffed for four years at the Ritz in Greensboro, Ga. He’s also held culinary positions in West Virginia and Tennessee.