Seems a sign posted at Molly’s has quite a few folks all atwitter. The notice essentially declares that the Soulard spot will soon offer a new menu under the direction of chef Eric Brenner (pictured) – which, while earning cheers from some Soulard residents, has fans of Brenner’s CWE restaurant, Moxy Bistro, more than a little upset. But it turns out both groups will get to have their cake and eat it too: As part of his restaurant consulting business, Brenner is working with Molly’s owner Luke Reynolds to design a new menu for the soon-to-debut expanded Molly’s, which will grow into the former Norton’s space next door. The new menu will feature a mix of bistro and Creole classics; Brenner also plans to use seasonal ingredients to create “French classics with a distinctly American angle.” The new Molly’s has only a bit of red tape i-dotting and t-crossing to finish before welcoming guests; watch for an opening in mid-August or early September. And though Brenner will spend time in the Soulard kitchen, Moxy sous chef Matt Curtis and manager Haris Zukanovic will ensure that it’ll be business as usual in the CWE.
Photo by Josh Monken
This article appears in Jul 1-31, 2009.