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Oct 24, 2017
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Posts Tagged ‘The Chase Park Plaza’

Sneak Peek: The Chase Club in the Central West End

Thursday, March 30th, 2017

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The Chase Club, formerly Café Eau, debuts at The Chase Park Plaza tomorrow, March 31. The new concept features a new food and drink menu and revamped decor.

Executive chef Colin Smelser, chef de cuisine Theron Pajares and executive pastry chef Eric Phillips put together a menu that features favorites like burgers and flatbreads, along with creative twists on classics like the Shrimp St. Paul Sliders, served with spicy mayo and a selection of house pickles alongside.

“We have the same menu all day long now, and the food is geared toward the atmosphere we have now,” said Pajares.

Beverage manager Joshua Johnson created a locally focused beer list featuring 18 beers on tap and another 27 in bottles and cans. There’s also a selection of wine and a cocktail list that includes original creations and classics like the oft-overlooked Airmail, a refreshing combination of rum, honey, lime juice and sparkling wine.

The space itself is a combination of high-end sports bar and stately hotel bar. Tables have replaced booths, large-screen TVs surround the bar and the new billiards area, and the room is dotted with eclectic appointments from black-and-white photos of the hotel from years past to elegant, mismatched light fixtures dangling from the ceiling.

The Chase Club is open daily from 11 a.m. to 1:30 a.m., and the kitchen closes at midnight. Here’s a sneak peek at what to expect from The Chase Park Plaza’s newest dining option:

 

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Photos by Michelle Volansky 

Related Content
Best New Restaurants 2016: No. 7 – The Preston in The Chase Park Plaza

Review: The Preston in The Chase Park Plaza

Top Shelf: 5 Bartenders You Should Know

Best New Restaurants: No. 7 – The Preston

Thursday, December 1st, 2016

To be the best, everything matters – atmosphere, service and food. Here, the places that dazzled us from the moment they opened: St. Louis’ 10 Best New Restaurants of 2016.

 

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Hotel bars aim for luxury and sophistication, but most miss the mark, landing in chintz and disappointment. The Preston at The Chase Park Plaza hits a rare bull’s-eye with stylish leather chairs, cool gray wainscoting and stiff drinks served in cut crystal glasses on a marble bar. The atmosphere is swanky, but still comfortable with a refined, masculine elegance.

Service at the bar and in the dining room strikes the sweet spot of being attentive without getting in the way of conversation, with a staff dressed as smartly as the room. Some original cocktails have a classic vibe, like Goodnight Mr. Preston, which stares you down with bourbon, Carpano Antica sweet vermouth, Benedictine and bitters. But others, like Smokey and The Bandito, have more drama with hickory smoke and poblano-infused tequila.

Pecan-encrusted pork tenderloin may sound like boring hotel food, but one bite of the ultra tender meat glazed in barbecue jus and pulled through the bright orange and green swirls of carrot and pea purees, and you’ll want to check into The Chase and spend the whole night. Before you pick up your room key, order the salty-sweet pretzel croissants – at any time of day, at any point in the meal; just get them.

And take a moment, as you’re cozied into the rounded plaid banquettes in dim, flattering lighting, to appreciate how rare it is to realize the fantasy of accommodations that aren’t just expensive, but downright glamorous.

 

More about The Preston

• First Look: The Preston in the Central West End

• Hit List: 6 must-try restaurants in March

Nightlife: The Preston

Photo by Jonathan Gayman

What I Do: Marie-Anne Velasco of Nudo House

Monday, October 10th, 2016

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After more than 15 years in Chicago fine dining and the kitchens at The Ritz-Carlton and The Chase Park Plaza, Marie-Anne Velasco will open Nudo House with Mai Lee’s Qui Tran this fall. So how does a former Canadian Culinary Olympian wind up launching a ramen shop with St. Louis’ king of pho? A shared passion for noodle perfection. Here, Velasco shares her formative ramen experiences, her hippie ways and why Nudo must have a soft serve machine.

 

St. Louis, then and now
“It’s a totally different food city. I used to live on that block between the old Niche and Sidney Street. We used to see Kevin (Nashan) all the time or we’d go to Niche for drinks before we had kids. I would just sit there and think, ‘Wow, if only these places were open (everywhere in St. Louis).’ … From five years ago to now, it’s exploded.”

Free spirits of Chesterfield
“(My husband and I) are kind of closet hippies at home. We grow our own vegetables; we make our own kombucha; we make our own yogurt. We try to make and grow everything that we can.”

Aha moment
“It was just this unctuous, thick – it didn’t even feel like broth but everyone was calling it broth, and the noodles were chewy and the egg was custardy. Everything was just a perfect scenario of a food experience. It’s weird when you have that first experience. You just try and chase it.”

Ramen Revolution
“Ippudo (a New York City ramen restaurant) reset my brain, too. After working in all these different ramen places and getting to know the ingredients and the bones and what the procedures are, we sat down at this place and I went, ‘Wait a minute – I don’t know how they did this.’”

Screaming for ice cream
“I’m so excited about it! When you’re in Little Tokyo in Los Angeles after you go and have ramen, you have to go and have soft serve because it isn’t just soft serve. It’s like green tea, it’s like mango, it’s like coconut – all the things you think go hand in hand with Japanese flavors. That salty richness needs a balance between citrus and something sweet.”

Hungry business partners
“(Qui and I) are very meticulous about what we want and how we want it done. At the same time we both have an open mindset. We’re both easygoing, but at the same time, we want it done properly. … And we both have appetites that are never-ending. It’s almost embarrassing.”

-photo by Ashley Gieseking

First Look: The Preston in the Central West End

Friday, February 5th, 2016

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After four months of renovation, the space in The Chase Park Plaza that formerly housed Eau Bistro, which closed on Nov. 3, 2015, has been transformed into The Preston. The new space, freshly painted and completely renovated from floor to silverware, opened its doors Monday, Feb. 1 inside the hotel at 212 N. Kingshighway Blvd., in the Central West End. The bar was named for The Chase Park Plaza’s architect, Preston Bradshaw.

Up to 104 diners can order from more than 20 shareable small plates priced from around $6 (charred shishito peppers or citrus marinated olives) to $20 (bone-in short ribs or grilled lamb T-bone steak) from The Preston’s chef de cuisine, Collin Smelser. The hotel’s executive pastry chef, David Laufer and his team created four sweet endings: two citrus options and two chocolate options.The bar offers four signature cocktails and four modern classics, as well as red, white and sparkling wine by the glass and 12 bottled craft beers.

Food and drink menus will rotate seasonally. The Preston will also serve breakfast Monday to Saturday from 6:30 to 10:30 a.m. and Sunday brunch from 10 a.m. to 2 p.m. Regular evening hours are Sunday through Thursday from 5 p.m. to 11 p.m. and Friday and Saturday from 5 p.m. to midnight. Here’s a First Look at what’s in store at The Preston:

 

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-photos by Michelle Volansky 

The Scoop: The Chase fills executive chef spot

Wednesday, May 16th, 2012

The Chase Park Plaza has been seeking an executive chef to oversee the hotel’s culinary scene since the departure of chef Brian Hale this past winter. Today, the hotel announced that Kyle Lipetzky has been hired for the position.

Lipetzky will be responsible for the creative direction of Eau Bistro, Café Eau and the hotel’s catering operations. Among his first tasks is creating new menus for all of the restaurants at The Chase, according to hotel spokesperson Cathy Levendoski. What should diners expect when the new menus are unveiled later this summer? “I will combine modern techniques and plating with locally grown and sustainable ingredients, delivering a refreshed menu with simple yet tasty dishes that continue to elevate The Chase Park Plaza’s dining experiences,” Lipetzky noted.

Lipetzky comes to The Chase having worked most recently The Phoenician Resort & Spa in Scottsdale, Ariz., where he was responsible for half of the resort’s restaurants as well as in-room dining. Prior to that, Lipetzky worked at The Camelback Inn, a JW Marriott Resort and Spa, also located in Arizona.

 

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