Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Aug 02, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘The Restaurant at The Cheshire’

Best of Brunch: Atomic Cowboy, The Restaurant at The Cheshire, SoHo

Sunday, June 22nd, 2014

When the weekend rolls around, our minds are on one thing: brunch. We can’t wait to pass away a lazy Sunday at a spot where the people are friendly, the bloody marys are strong (and sometimes bottomless) and pretty much everything is crowned with a sunny egg or served with a short stack. That’s why our June issue celebrates the very Best of Brunch, our top 11 places to indulge in the best meal of the week.

Here, find out why Atomic Cowboy, The Restaurant at The Cheshire and SoHo Restaurant & Lounge made our list:

 

061714_atomiccowboy

Atomic Cowboy: 4140 Manchester Ave., St. Louis, 314.775.0775, atomiccowboystl.com
Brunch: Sun. – 10 a.m. to 3 p.m.

Although this well-known restaurant and watering hole in The Grove opened in 2005, Atomic Cowboy’s brunch menu is a new innovation – which is good news for you, since the masses haven’t caught on yet. When we stopped in on a Sunday afternoon things felt a little empty, as if tumbleweeds might drift by.

But Lonesome Dove, Texas this ain’t, and whether you hitch yourself to the barnwood-and-brick saloon inside or the Quonset hut-shaded cabana out back, rest easy, partner – you’ve drawn a bead on one of the finest brunches east of the 100th meridian. Order the horchata iced coffee (pictured)– spiced with Grand Marnier and Kahlúa – and try the kitchen’s kinda-sorta border-country take on eggs Benedict, which sneaks grilled toast under crabcakes – carne asada and smoked salmon are also options – streaked with citrusy hollandaise and chipotle mayo.

Twenty-somethings, scenesters and those on a budget take note: You can be out the door for under $20 with a cocktail and brunch under your belt buckle. But don’t rush off – this place was made for the young and iconoclastic to gather. Saddle up and get out to your new Sunday brunch home on the range. – G.F.

 

061714_therestaurantatthecheshire

The Restaurant at The Cheshire: 7036 Clayton Ave., Clayton, 314.932.7818,
restaurant-stl.com
Brunch: Sun. – 10 a.m. to 2 p.m.

When you brunch at The Restaurant, here’s what to order when:

You’ve got Paul Bunyan’s appetite.
The prime rib hash with roasted potatoes is sauced in a flavorful, savory au jus, complete with poached eggs and horseradish hollandaise. You’ll be full until tomorrow.

Your mother-in-law is at the table.
The Bloody Caesar, a bloody mary with a shrimp garnish and gazpacho flavor, could be passed off as a meal, and after drinking one you’ll be too content to get defensive.

You’re gearing up for “Downton Abbey.”
Strawberries served with sweetened clotted cream, mint and honey is delightful. Combined with Sister Schubert’s biscuits, served to your table at brunch, it’s a smorgasbord fit for nobility.

You’re a grits snob.
Seared Alaskan halibut and over-easy farm eggs (pictured) is a stunner. The fish is perfectly cooked, the eggs are easy, the grits are cheesy and there are mushrooms and asparagus dressed in a citrus vinaigrette to make it healthy but magically delicious.

You have a sweet tooth.
The brioche French toast with lemon curd ricotta is a study in sweet. Roasted dates and vanilla syrup are tamed by tart strawberries and sharp, citrusy cheese. Or just get the bananas foster waffle – dessert disguised as brunch. – M.N.

 

061714_sohomimosas

SoHo Restaurant & Lounge: 4229 Manchester Ave., St. Louis, 314.932.5554,
eatplaysoho.com
Brunch: Sun. – 11 a.m. to 3 p.m.

New York’s skyline may gird the logo of SoHo Restaurant & Lounge, but the name means “Southern hospitality,” and the kitchen has assembled a menu to prove it. Though it operates as a nightclub after 10 p.m. on weekends, SoHo pulls out the stops for its Sunday brunch, a stellar procession of traditional Southern food crafted by executive chef Ceaira Jackson.

Skip the stark interior that caters to the club scene. Instead, make a beeline for the patio that overlooks Manchester Avenue and even features a couple shade-giving pagoda tents. The pacing of the service is a bit lax, but remember this is a lounge, people – plan to stay awhile. Kick back and listen to the music. Don’t neglect to order a mimosa (pictured) – brightened with a splash of pineapple juice, it’s one of the best we’ve had – while you wait for an order of catfish and grits (authentic, battered in cornmeal), red velvet pancakes (divine – they include vanilla cream frosting) or the chicken and waffles (crispy and sweet). SoHo is surely the biggest indicator that The Grove is the place to be on brunch day. – G.F.

-Atomic Cowboy photo by Elizabeth Jochum; SoHo photo by Carmen Troesser

 

 

Budget Crunch: 10 delicious dishes and sweet deals to try right now

Thursday, May 8th, 2014

Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals.

 

050814_BC_05

1. Condiment lovers eat at Dirty Dogz just to sample from the amazing selection of more than 200 mustards, hot sauces and more at each location (which just happens to be inside three local Home Depots). Wanna try wasabi mustard, chili dog-flavored mustard, lime-flavored Chohula hot sauce or almost anything else? They’re all free with purchase, so put ‘em on your dog, kielbasa, hot link, brat, etc. Dirty Harry would be appalled, but they even have ketchup.

2. Let the civilized life begin with Lavender Lemonade, available now at The Mud House. Locally grown lavender becomes house-made lavender simple syrup, which is then mixed into house-made lemonade. Served in a mason jar and garnished with a lemon wedge, it’s refreshment incarnate at $2.75 a glass.

 

050814_BC_01

3. When the students at the International Culinary School at the Art Institute of St. Louis hand you the bill for your lunch at Creativ Eats Restaurant, you may start laughing. After all, a sweet three-course prix fixe meal for $9 is a sleeper of a deal. The recently announced Florida-Caribbean fusion menu features your choice of scallop and shrimp ceviche or black bean and sweet potato soup; an entree of pulled jerk chicken, Cuban skirt steak, grouper en papillote or a curried vegetable empanada; and a dessert of tres leches sorbet with pineapple or coconut gelatin scallops with passion fruit and boysenberry sauces and topped with “Key lime caviar.” The student-operated restaurant, located in St. Charles, takes reservations for lunch from 11:30 a.m. to 1:30 p.m. Wednesdays and Thursdays; call 636.688.3055.

4. The new spring menu at The Fountain on Locust includes the yummy Fig and Bacon Pie ($8) a flatbread topped with house-made fig spread, bacon, apple slices and gorgonzola cheese. Yes, please.

 

050814_BC_02

5. Did you know Milagro Modern Mexican rocks a tasty, budget-friendly Mexican Sunday Brunch? Menu choices include a Baja omelet with lump crabmeat, spinach, avocado and panela cheese, topped with chipotle hollandaise ($10); cinnamon-raisin bread French toast stuffed with sweetened, rum-soaked plantains ($8); and churros y chocolate, cinnamon-sugar doughnuts served with Mexican chocolate dipping sauce ($5).

6. You may not need more than one drink at The Restaurant at The Cheshire’s happy hour, which starts at 4:30 p.m. Tuesday through Saturday. That’s when their absinthe-based cocktails like the Hemingway (Saint George Absinthe, crème de violet liqueur, sparkling wine and lavender bitters) or a Sazerac with an absinthe wash are $6 each. Pair that potent concoction with $5 food items like Cheshire fish and chips, Cheshire cheeseburger (also with fries), or steamed mussels. Then again, it does go until 6:30 p.m., so maybe you have time to peruse that cocktail list again.

 

050814_BC_04

7. It might not be a secret for much longer, but Capitalist Pig has just debuted a monthly Off the Menu Secret Lunch Club. If 10 or more people RSVP for the lunch, chef-owner Ron Buechele makes it happen. The lunch, tentatively scheduled for noon Thurs., May 29, will feature off-menu items like smoked pork belly buns (a riff on a David Chang recipe) made from house-made steamed bao buns and slow-smoked, crispy pork belly with a topping of pickled daikon, carrot and jalapeno.  Did I mention it’s a steal at $10? Email ron@madart.com for reservations.

8. Vinyl Side Monday is a fun promotion at the The Royale whereby whoever brings in a record for the DJ to spin after 10 p.m. on Mondays gets a free half-pint of any beer on draft. Current draft selections include Goose Island Illinois Imperial IPA, Civil Life English-Style Pale Ale, and Lagunitas Under Investigation Shut-Down Ale.

 

050814_BC_03

9. Trying one of just about everything in a single go is totally do-able at the famous 5 Star Burgers Happy Hour. From 4 to 6 p.m. daily, diners pay just $1.50 for mini-burgers, fried chicken sandwiches, mini turkey burgers and veggie-burger sliders. Fries and sweet-potato fries are $1.25 and $1.50, respectively, and fried pickles, onion rings and crispy cheese curds are just $2. Draft beers are half-price, and house wines are $3.50.

10. The Starr Special Milkshake ($4.50) at MoKaBe’s Coffeehouse is not for children; it’s for adults who want all the energy children have. Espresso grounds and chocolate bits are mixed into the shake for a caffeine-and-sugar jolt that can speed the earth on its axis. One MoKaBe’s barista said the consistency of the espresso and chocolate is that of crumbled Oreos. I say the power rush is that of a newly crowned dictator.

 

 

This week, Ligaya Figueras is obsessed with…

Thursday, December 5th, 2013

header_liguaya2

120513_ligayathreethings2

{This summer, a soccer injury sidelined me from the field for five long months. I recently celebrated my return to the beautiful game with a beautiful cocktail at The Restaurant at The Cheshire. Tudor Red Rose holds elegant elderflower liqueur, whose sweetness is balanced by bitter Aperol and tart blood orange juice, then topped with sparkling wine and a touch of rose water. Here’s to personal victories!}

120513_ligayathreethings1

 {A nightclub where you need to know the code – password, clothes, handshake and all. Not interested. A club where a luxury box seat to a live show includes a parking spot, a private entrance, pre-show dining on a grand staircase, a private cocktail lounge, in-seat food and beverage service and a private restroom? Someone please sign me up for the Fox Club at the Fabulous Fox Theatre! Now that I’ve had a taste of gentrified entertainment, I can’t bear to go back to my commoner seats in the upper balcony.}

 

 120513_Threethingsligaya3

{I must be on some sort of international drinking trip. Last month, I drank up India; I’ve moved on to Lebanon. At Layla, you can find a trio of wines from the Middle Eastern nation, as well as cocktails by bar manager Nick DiGiovanni that incorporate Lebanese kitchen staples such as sumac, zaatar, ginger, dates and flower waters. Try A Bedwin [sic] in The Grove, which takes the margarita on an excursion to the Middle East.}

The Scoop: Wilfrin Fernandez-Cruz moving to Winslow’s Home

Friday, September 27th, 2013

092713_winslowshome

As of next month, Wilfrin Fernandez-Cruz will be the new executive chef at Winslow’s Home located at 7213 Delmar Blvd. In a press release, Winslow’s Home owner Ann Sheehan Lipton wrote, “His leadership couldn’t come at a better time, as our new kitchen and private dining expansion are close to completion.”

After moving to St. Louis from New York City, Fernandez-Cruz was working as executive chef at The Restaurant at The Cheshire, and he currently oversees operations at Washington University’s fine-dining restaurant, Ibby’s. In regards to his new position, Fernandez-Cruz said, “The place has such a history in St. Louis. The chef before was doing such great things. I want to make sure we are going in the same direction. The new restaurant in the basement will be a huge step for Winslow’s Home. I’m very very excited.”

Fernandez-Cruz will take the place of Cary McDowell, who is now working as executive chef for Gringo.

 

Just Five: Soda-Pop Pork with Roasted Strawberries

Wednesday, July 10th, 2013

 

This recipe was inspired by an early summer meal at The Restaurant at The Cheshire: a thick-cut, bone-in, smoked pork chop with a delicious black pepper and strawberry sauce. It was pretty transcendent, but it also was simple enough to set off my “Five Ingredients” alarm.

Smoking the meat is the challenge. If you have a smoker or can turn a grill into one, I recommend it for many reasons (smoked nuts, smoked mozzarella, smoked trout). But for this dish, it’s just as easy to toss some wood chips onto a charcoal fire until they smoke. If you don’t have them, you can skip this step entirely, since the brine adds a lot of flavor. Brining the pork in salt and Dr. Pepper turns it into something like a nice ham steak. The additional black pepper gives it real snappiness, and the mellow, roasted strawberries add sweetness.

Pork steaks are so cheap and easy to find, and they cook up in a flash. This dish also would be great using other summer berries or stone fruit instead of roasted strawberries. Elevate your pork steaks, St. Louis!

Soda-Pop Pork with Roasted Strawberries
Adapted by Dee Ryan from a dish at The Restaurant at The Cheshire
Serves 2

¼ cup salt
3 tsp. freshly ground black pepper, divided
2 pork steaks or pork chops (bone-in), 1-inch thick
1 liter Dr. Pepper
Olive oil for drizzling
1 cup strawberries, chopped
2 Tbsp. white balsamic vinegar
1 Tbsp. white sugar

Special equipment:
Apple or cherry wood chips (optional)

• In a large bowl, whisk together the salt, 1 teaspoon of black pepper and the Dr. Pepper until the salt is dissolved. Place the pork in a zip-close bag and add the liquid. Refrigerate 2 to 4 hours.
• Prepare a charcoal grill. Meanwhile, preheat the oven to 400 degrees.
• Place the strawberries on a lightly oiled baking sheet and roast them in the oven for 10 minutes.
• In a saucepan over medium head, add the roasted strawberries, the white balsamic vinegar and the sugar and cook 5 minutes, until the strawberries are soft. Remove them from the heat and mash into a sauce using an immersion blender or a fork. Set aside.
• Remove the pork from the brine and pat it dry. Drizzle a little olive oil on each piece and season with the remaining black pepper.
• When the grill is hot, toss the wood chips over the coals. Put the pork on the grill, cover and grill 5 to 6 minutes. Flip, then cover and cook 5 more minutes.
• Brush a layer of the strawberry sauce on the meat and cover for 1 minute. Remove the pork from heat and serve with the remaining sauce.

 

 

The Month in Review: April 2013

Tuesday, April 30th, 2013

 

As we say goodbye to another month, we’re crossing our fingers that April’s abundance of showers really will bring a few flowers. May means ball games, al fresco dining (and drinking!), the reopening of farmers markets and, hopefully, your thriving gardens. But before our next issue hits newsstands tomorrow, we take a look back at some of our favorite stories, recipes, dishes and drinks from April.

Vegetize It columnist Beth Styles got back to salad’s roots with a kale Caesar that turns to seaweed for a taste of the sea; bar-happy couple Ted and Jamie Kilgore gave us inspiration for brunch-time sipping; a familiar face put gourmet twists on some old favorites; spirits columnist Ligaya Figueras told you about a bold, bittersweet liqueur that’s picking up steam behind the bar; we showed you how easy it is to stock your pantry with homemade salts; we went all Buddy the Elf on the perfect pancake stack; we gave you a glimpse of the new taqueria that has everyone talking; you proved that you really, really like us; New and Notable reviewer Michael Renner gave us a seat at his table at The Cheshire’s chic new spot; we proved that sorghum is the new maple syrup; we told you why the Big Muddy had us at hello; managing editor Stacy Schultz revealed what she’ll do for a great cup of coffee; associate editor Julie Cohen paid respect to all things New York Magazine; we tried not to eat the entire Swedish crumb loaf from Federhofer’s; a couple creative bartenders brought the grill to your glass; art director Meera Nagarajan fantasized about summers in Provence; contributing writer Byron Kerman tracked down a stellar slice of pizza; we offered a peek into the coolest pop-up yet; Baked columnist Amrita Rawat welcomed spring with fruit-forward cupcakes; we revealed the trends we’ve got our eyes on; we found the best seat at downtown’s new MX Theater; and a culinary couple announced that they will celebrate spring Spanish style.

The Scoop: Despite Dierdorf & Hart’s closing in Westport Plaza, LHM chairman is “excited about the future”

Monday, April 22nd, 2013

After nearly a 30 year-run, Dierdorf & Hart’s is closing its doors. As reported by St. Louis Magazine’s George Mahe, the steakhouse, located at 323 Westport Plaza, made the announcement last week that doors would shutter after dinner service on May 18 (Lunch service has already ceased.).

Is Dierdorf & Hart’s closure an indication that Westport Plaza is in decline? The Scoop spoke earlier today with Bob O’Loughlin, chairman of Lodging Hospitality Management (LHM), which purchased Westport last year and has its corporate headquarters at the Maryland Heights development.

“When we took over in October, the whole complex was running at 72-percent occupancy,” O’Loughlin said of the 200,000 square feet of retail space and 500,000 square feet of office space. Occupancy has since increased to 74 percent on the retail side and 92 percent for office use, he noted.

Besides Dierdorf & Hart’s, the other restaurants, bars and food-related shops currently at Westport Plaza include: Drunken Fish, Family Nuts, Kobe Japanese Grill, McDonald’s, Patrick’s Bar & Grill, Paul Mineo’s Trattoria, Starbucks, St. Louis Bread Co., Subliminal Subs, Trainwreck Saloon and Westport Pizza Co. Subliminal Subs and Family Nuts are two recent additions to the complex.

O’Loughlin also noted that LHM is planning to open its own concept at Westport: a “hip Mexican” restaurant that will feature an indoor-outdoor bar. While no timeline has been set for the eatery, which will serve as a replacement to the Casa Gallardo that closed a few years ago, O’Loughlin stated that the project is “a definite go” and hopes that doors will open by late-fall. (LHM also owns the recently renovated The Cheshire, whose eating establishments include The Restaurant, Basso and The Market; and The Hilton St. Louis at the Ballpark, with its 360 lounge.) According to O’Loughlin, LHM has also spoken to such restaurants as locally owned chains Llywelyn’s Pub and Big Daddy’s, as well as a national chain called Park Tavern, about adding a location at Westport.

Landscaping enhancements and upcoming events such as Parties in the Plaza, an art fair, wine tastings and live music on Fridays during the summer will bring an even more enhanced experience to Westport, O’Loughlin hopes. “We see some momentum,” he said. “We’re excited about the future of it.”

The Scoop: Washington University gains Wil Fernandez-Cruz

Monday, February 25th, 2013

Washington University Dining Services announced today that Wil Fernandez-Cruz has been hired as chef de cuisine of Ibby’sIbby’s is located on Wash U.’s Danforth campus and is operated by Bon Appétit Management Co.

Fernandez-Cruz, who worked for years in New York City under the acclaimed chef and restaurateur Marc Meyer and most recently at The Cheshire’s The Restaurant, is looking forward to his new position at Ibby’s. In regards to the campus bistro and the overall dining servicies at Wash U., he told The Scoop,  “I found that it’s truly a beautiful program in terms of sustainable and local products.”

Fernandez-Cruz will be joining John Griffiths, former executive chef at Truffles, who is now the campus executive chef for the university’s dining services. As mentioned in a press release, Griffiths said, “We’re delighted to have Wil join our team. His culinary acumen, fine dining experience and signature style, showcasing the best ingredients he can find, is a wonderful match for us. Wil and I have long shared our philosophy of preparing fresh, made-from-scratch foods with a strong commitment to social responsibility.”

Last April, The Daily Meal awarded Wash U. the title of “Top University in America for Food Lovers.” With the talent the university keeps acquiring, it looks like the school has no plans to lose the title anytime soon.

This week, Stacy Schultz is obsessed with …

Thursday, January 31st, 2013

{After reading Gabrielle Hamilton’s Blood, Bones & Butter, I was in search of another culinary memoir, this time one with recipes (the absolute only thing missing from Hamilton’s masterpiece). Luisa Weiss’ My Berlin Kitchen is just the kind of winter read I was craving: filled with difficult life decisions tinged with the sweet smell of pea soup or the sound of peppers crackling on the stove. A life documented in food – now that’s something to curl up with by the fire.}

{Whether it’s a classic version at my neighborhood eatery or a twist like the Monk’s Manhattan at The Restaurant, whose name hails from the addition of Benedictine (Get it?), no matter where I am these days, I’m in the mood for a Manhattan. Smooth, strong and none too sweet, it’s the sophisticated older sister to that Jack and Coke I ordered well through my early 20s.}

{Cough it up to my Type A side, but nothing irks me more than an empty space; the sprawling windowsill in my kitchen has been haunting my decorating dreams for almost a year now. Finally, I’ve landed on the perfect solution: these adorable little Chalkboard Storage Jars from Anthropologie. I’ll fill them with flour and sugar and line them up for an eye-pleasing mix of form and function that will satisfy my open-shelving aspirations (for now, at least). Take THAT bags of five different kinds of flour that always seem to teeter off the highest shelf!}

The Scoop: The Restaurant and Basso lose executive pastry chef

Wednesday, January 30th, 2013

Lisa Fernandez-Cruz has resigned as executive pastry chef at The Cheshire’s The Restaurant and Basso. Fernandez-Cruz left her post less than two weeks after her husband Wilfin Fernandez-Cruz resigned as the executive chef at The Restaurant. The Cheshire’s public relations firm Twist confirmed her resignation but has offered no comment. Lisa has not shared her future plans yet; more details as they come.

— photo by Ashley Gieseking

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004