The Docket: 100 N. Tucker Blvd., St. Louis, 314.977.4615, thedocket.cafebonappetit.com You don’t have to be a law student or white-wig wearer to visit Saint Louis University’s School of Law’s new restaurant, The Docket. With a grab-and-go counter for breakfast, a lunch buffet, an a la carte menu for lunch and dinner, and a fully stocked bar, there’s something for everyone in this modern, industrial corner space (Just make sure to keep your lawyer jokes to a whisper.). On our docket? The lamb kebab. A skewer of tender hunks of lamb sandwiched between red onions and tomatoes, and bookended with figs is topped with mint and house-made tzatziki. The pizza funghi also successfully pleads its case – portobello, cremini and oyster mushrooms, tarragon, mozzarella, shaved Asiago and roasted garlic truffle oil adorn a Roman-style thin crust. It’s served with scissors for easy sharing; although, we advise eating the whole thing.
Baida: 3191 S. Grand Blvd., 314.932.7950, baidarestaurant.com Add Moroccan to the array of ethnic dining options on South Grand. At time of press, Baida was serving up the flavors of Morocco at lunch and dinner only as a buffet, but an a la carte menu is expected to launch in a matter of weeks. The buffet is a smorgasbord of classic Moroccan starters, entrees (A tajine? But of course.), sides and sweets. Fill up on an array of colorful legume, grain and vegetable salads, a flaky beef-filled pie (M’Lwee) and succulent Cornish hen bathing in a rich saffron broth. Finish with a slice of citrusy orange cake (pictured) crowned with dates and a sweet sesame glaze.
Eleven65: 1165 Technology Drive, O’Fallon, Mo., 636.329.0065, eleven65.com Upscale, casual restaurant Eleven65 offers new American cuisine in its contemporary space in O’Fallon, Mo. Executive chef Erick Brown has focused his largely locally sourced menu on modern interpretations of American classics like steaks, pork chops and Cobb salads. Start with a beet and strawberry salad (pictured), whose fruit, veggies, candied pistachios and field greens get tied together with a generous grind of black pepper, sweet-tart balsamic vinaigrette and goat cheese mousse. Leave full and satisfied after ordering the roasted vegetable pizza: a crisp, thin crust smeared with a thick layer of pesto, topped with handfuls of diced zucchini, mushrooms, sweet onions and a drizzle of sweet-smoky Banyuls vinegar.
This article appears in October 2013.