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Oct 24, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘new menu’

The Scoop: Menu and kitchen changes at Cellar House

Friday, February 26th, 2016

022616_cellarhouse

Chef Jami Gebert is trading her title as pastry chef for head chef at Cellar House in South County, the sister restaurant to wine retailer, Bottle Cellars.

Gebert had been the pastry chef since Cellar House opened in spring of 2015, and has contributed to the entire menu. “The most popular items were always ones she had created. She brings beauty to each plate,” said owner Patrick Ahearn.

With the new title, Gebert has totally revamped the menu. There is a new Beet and Goat Cheese Napoleon small plate, complete with watercress and lemon vinaigrette. Look for new large plates like scallops served with a cucumber-cabbage salad tossed in a sesame-soy dressing. Gebert’s infamous bread pudding remains on the menu, but she has also tweaked the dessert offerings. Gebert hopes that the “passion and love she puts into everything she makes” is evident.

Brunch-plus debuts at the Market Pub House

Monday, June 14th, 2010

061410_MarketPubThe Market Pub House launched its Sunday brunch menu last weekend, as planned since it opened early in May – and The Loop restaurant’s already upgraded that menu.

“We’re offering all-you-can-eat [baby back] ribs for $10, which is a big item,” executive chef Shawn Isbel told us yesterday morning over two orders of the restaurant’s sinful Cheesecake Lollipops. “We’re gonna switch that up monthly – I think next month we might do prime rib.” Servers there will deliver the initial platters, he explained, and then replenish all-you-can-eat items as desired by the customer.

The regular brunch menu, to which the all-you-can-eat deal was an 11th-hour brainstorm addition, features the restaurant’s take on standard items like buttermilk flapjacks and omelets. It also includes surprises like the daunting Pub House Hangover Slinger, a dish hearty enough to feed two. From the brunch menu, Isbel himself expressed fondness for the corned beef hash, prepared with house-made meat. “Our Mama’s Coconut Focaccia French Toast is going really well,” he added. “We’ve got a lot of good feedback on that.”

The Market Pub House serves Sunday brunch from 9 a.m. to 2 p.m.

A wee preview of changes at Monarch

Tuesday, May 25th, 2010

052410_monarchAttendees at Taste of Maplewood this past Saturday had a chance to savor a dish debuting at Monarch Restaurant & Wine Bar a little later this year. At the festival, executive chef Josh Galliano was serving a poor-boy made with house-smoked andouille and pulled pork, topped with the obligatory coleslaw and nestled in a splendidly chewy bun. Co-owner Aaron Teitelbaum 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 that poor-boy, which packed a lovely bit of heat from the sausage, this midsummer menu change should really fire folks up.

The Scoop: Brennan’s finds room to breathe

Wednesday, May 5th, 2010

050510_brennansEver since Brennan’s opened back in 2003, folks have found this CWE shop to be a great place to grab a bottle of wine, order a boozy cocktail and smoke a stogie. Only problem was the quarters were awfully tight. Not so any more.

Owner Kevin Brennan has done an interior switcharoo that gives some breathing room to the ground floor. How’d he do that? The wine, liquor and beer have been moved to the back, and the bar – it’s now 30 feet long, enough for a dozen stools – takes up most of the west wall. Banquette seating and two-top tables occupy the opposite side, all of which triples the seating capacity. And since the cigar cases have been moved downstairs, there’ll be no more smoking on the first level.

These changes should leave patrons unclouded to enjoy Brennan’s expanded menu. Replacing the meat and cheese plate is a more extensive small-plates menu of hot and cold items, flatbreads and salads. “It’s simple, good stuff that’s pretty interesting,” said Brennan. And Brennan’s has expanded the beer list to 60 suds, including a dozen or so larger bottles that are perfect for pairing with one of the small plates.

These small changes are happening just in time for Brennan’s biggest tasting event of the year. On May 12 you can drink and eat your way through Brennan’s from top to bottom: Upstairs at Maryland House, there will be 30 wines to sample; in the cellar, you’ll find Glenfiddich and Balvenie Scotch whisky; out on the patio, you can stop for Stoli martinis, and somewhere in the mix you’ll find St. Louis’ tried-and-true Schlafly beer.

The new menu launches May 17 and is accompanied by new hours. Brennan’s will be open Monday through Saturday from 3 p.m. until 1:30 a.m. with Sunday hours on the way. “I’m hoping it will be a fun summer,” said Brennan. A new menu, an extensive selection of wine, spirits and cigars, and a bit of smoke-free elbow room – we’re sure that patrons will find some summer fun at Brennan’s.

– Ligaya Figueras

Photograph by Ligaya Figueras

Scape offers pad thai, three-course midweek deal

Thursday, April 8th, 2010

040810_scapeOn a visit to Scape yesterday evening, we gently chided chef Eric Kelly about his second vegetarian-raw prix fixe menu. When he first described it to us in mid-March, he’d planned to include a curried crêpe as one of the two entrée choices for spring. Instead, as we discovered yesterday, Scape’s vegetarian-raw menu offers an even more tantalizing-sounding dish: young coconut pad thai with almond-chile sauce.

Our bartender … er, server also alerted us that the restaurant is now serving a three-course prix fixe meal for just $24.95 Tuesday through Thursday – and that it includes among its three entrée choices the gorgeous macadamia nut-crusted chicken described and photographed in our current issue. The other entrées in that second course? Grilled skirt steak and Bolognese con tagliatelle. The first course, meanwhile, comprises either a chopped salad dressed in a Dijon vinaigrette or the soup of the day; the third course, warm blackberry slump with vanilla gelato or chocolate French macarons with blood orange gelato.

The Scoop: Roland comes to Wild Flower

Tuesday, March 23rd, 2010

032310_wildflowerChef Josh Roland has joined the CWE’s Wild Flower and will launch a new menu there likely during the first week in April, co-owner Phil Czarnec just told us.

Roland previously developed the menu and cheffed at Jim Edmonds’ Fifteen. Lately, though, he’s been working on projects in Washington, D.C., that involved consulting more than cheffing, Czarnec said. With a chuckle, he added, “And now he’s getting his hands dirty again, so to speak, with the food. He’s extra excited with regard to that because it’s a lot more fun than sitting in front of the computer.”

Roland will emphasize a farm-to-table approach, said Czarnec, highlighting “the local farmers and the smaller butchers that give us the personal attention that we like to give to the guests.”

Roland’s influence will extend across lunch, dinner and brunch at Wild Flower, Czarnec said: “He’ll have touched everything in some way.”

Czarnec paused to reflect on specific dishes on Roland’s first menu. “There’s a beet salad that he’s doing,” he said, “which had the goat cheese and the raisins and the pistachios and the horseradish vinaigrette, three different types of beets … ”

And among Roland’s entrées? “He did a spin on a carbonara that gave it that stickiness that people love about carbonara, that texture,” Czarnec noted, “but he did it with a cauliflower purée. And the pancetta was cut just right, where it’s crispy on the edges but it has just enough tenderness in the center, and then with a poached egg on top of that. That one really rang my bell.”

Finally Czarnec teased, “[Roland] and I are working on the next concept, another place. … That could be as early as two months and as late as four.”

Scape offers prix fixe vegetarian-raw menu

Wednesday, March 10th, 2010

030810_scapeThose hoping to sample the debut prix fixe vegetarian and raw menu at Scape should do so soon. “Right around the 21st, we’re going to change it out to our spring menu,” chef Eric Kelly told us.

The three-course menu debuted in late January at the CWE restaurant, and the response to it pleasantly surprised him. “It’s rolling – it’s selling like crazy,” he said. “The demand is much greater than what I first thought it would be. About seven or eight out of every hundred people [who visit Scape] order the vegetarian.

“It’s no longer once every three weeks that somebody says, ‘I’m vegetarian, can you prepare something vegetarian for me?’” Kelly continued. “And the awareness and demands have gotten beyond just vegetarian and beyond just vegan – it’s raw. Now [guests] want the nutritional value. And anything that has so much demand cannot be neglected. You can’t just grill some vegetables, put it on a plate and give it to a guest.”

The current menu comprises a watermelon salad; a tomato, rapini and legume salad; and a choice between a portabella mushroom pavé and vegetarian lasagna.

Intriguingly, the first course includes fresh horseradish. “I wanted something that would really cut through the sweetness of the watermelon with some heat,” Kelly said. At first, in fact, he’d experimented with a jalapeño salsa used in another dish there.

In the second course, Kelly stressed the seasonality of the legumes. “We also add the rapini because of the bitter pepperiness,” he said. “And when it’s raw, it’s great. I used to love it sautéed with olive oil and blanched roasted garlic, and I eat it raw now – I prefer it raw.”

Otherwise, between the two current entrées, demand for one has far exceeded demand for the other, Kelly noted: “The lasagna’s been probably five times more popular [than the portabella pavé]. And I think that it has to do with familiarity. When you talk about a portabella mushroom pavé, people are like, ‘Huh?’”

As a result, Kelly plans to retain the vegetarian lasagna on the forthcoming spring menu. He’ll add to it an appetizer of spring rolls (incorporating English hothouse cucumbers and including dipping sauces), a salad and a curried crêpe for the second entrée choice. On both the forthcoming menu and the existing one, Scape also offers the prix fixe items a la carte, Kelly emphasized.

Northwest Coffee steams up barista eggs

Friday, March 5th, 2010

030510_eggsteamerWe’ve seen a lot of interesting cooking techniques, but nothing quite like Rick Milton’s unconventional use of an espresso machine steamer to cook eggs. Crack a couple of eggs into a stainless-steel steam pitcher, blast ’em with steam, and about 25 seconds later you’ve got light, fluffy barista eggs. No oil, no butter, just the pure goodness of fresh free-range eggs from Dry Dock Farm.

Milton launched his barista eggs menu today at his Northwest Coffee Roasting Co. location in Clayton. The lineup ranges from basic eggs – served plain or topped with cheese – to dishes like the Northwestern, Southwestern and Mediterranean, all of which include steamed veggies. There are also breakfast burrito and sandwich options. We’re keen on the sandwich that features eggs and cheddar on a lightly salted Companion bakery pretzel bun.

Worried that the froth in your grande cappuccino has got scrambled egg bits in it? Don’t be. Milton added an espresso machine just for creating the steamy fare. And if all goes as planned, you’ll soon see barista eggs on the menu at the Central West End location.

– Ligaya Figueras

Photo courtesy of Rick Milton

Small plates … at Houlihan’s?

Thursday, February 11th, 2010

020810_houlihansYou know the small-plates trend has reached some sort of conclusion when it arrives at your neighborhood Houlihan’s. The chain is beta-testing a truly extensive new small-plates menu at select restaurants – including the Brentwood location.

Highlights include grilled naked Chinese dumpling kabobs, smoked pork flatbread pizza with cilantro-peanut pesto, Truckstop Fries in chipotle cheese sauce, goat cheese and artichoke poppers, a “pot roast slider” with fried onion straws, and (gulp) more than three dozen other choices, some as inexpensive as $2 to $3.

The dizzying array of new dishes on the small-plates menu comes under an encouraging note: “Your server can guide you through this funhouse.”

– Byron Kerman

Menu changes at The Delmar, y’all

Monday, February 1st, 2010

020110_delmarloungeWe heard the buzz about the recent changes at The Delmar Restaurant & Lounge in The Loop –or just The Delmar, as we like to say – and had to taste for ourselves. The new head chef, Randy Wilson, was brought in to shake up the menu, and he’s done a doozy of a job. New GM Phil Ingram keeps things moving out front, while Wilson and crew make practically everything on the Southern/Cajun-inspired menu, right down to slicing the fries and crafting corn muffins made with meal from a rediscovered strain of corn. There’s deep-fried, bone-in chicken breast with black-pepper cream gravy and mashed spuds, a huge Missouri trout with mussels (!) and sweet potatoes, buttermilk-fried oysters, a gumbo worthy of being called gumbo and – wait for it – chicken and waffles. Then there’s étouffée, crawfish with andouille sausage, grilled fish, red beans and rice, strip steak and po’ boys. And come crawfish season, we’re bellying up to the bar to suck heads and drink beer. Laissez les bons temps rouler!

– Michael Renner

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