Best New Restaurants: No. 2 - Privado
Reservations only. Open just two seatings on Friday and Saturday. Sixteen diners, max. A 12- to 15-course tasting menu that changes nightly.
But don’t get the wrong idea. Privado is high-concept dining performed to a Bruce Springsteen soundtrack by a Midwestern chef who is genuinely having fun – and guests are having a blast, too. This is fine dining according to Mike Randolph.
“I really wanted to prove to myself as much as anyone else that we could – in this particular market, two nights a week – change the way the people thing about a ‘fine dining’ experience,” Randolph said.
Yes, there are a handful of seats at the bar, where those who still pine for Randolfi’s can walk in and select from a tight menu of pasta and snacks. Randolph even hosts occasional weeknight pop-ups to stretch his creative muscles (curry, anyone?). But to truly experience Privado, book a reservation online and prepare for a three-hour multisensory meal.
When you arrive, you feel like you’re in on a secret – sneaking into a restaurant for a private meal on the chef’s day off. Swing by the open kitchen before service and chat with Randolph and his team (no starched chef whites here, just a couple of guys in baseball caps and aprons) while you sip an aperitif and snack on an amuse bouche served at the pass. That’s the whole point: to create a relaxed, organic interaction between diner and kitchen. “We want people to feel disarmed, like they can come in and be themselves,” Randolph said.
As First Aid Kit’s cover of “America” cues up, settle in to the first course – perhaps Missouri paddlefish caviar atop a crema cloud – and feel free to audibly marvel. Everyone else is, and it gets louder as the wine pairings flow to a steady playlist of rock, bluegrass, soul and jazz.
The meal features two- to three-bite dishes you’ll stretch into seven or eight nibbles just to study their complexity and savor the moment. Observe the crisp skin atop a meaty cube of pork belly and how it provides textural contrast to the unctuous liver (yes, liver) ice cream. Swoon over a raviolo stuffed with braised turnips and buried under a snowbank of white truffle shavings, presented on its own hand-carved spoon.
Swipe the perfect cylinder of mind-blowing Taleggio cheese wrapped in dried pear through vibrant sorrel ice cream. Wonder why on earth you never thought to pair earthy porcini mushrooms with rich dark chocolate ganache before now. Savor the last bite as Roy Orbison croons “It’s Over” and collect your thoughts between sips of Madeira and French-pressed coffee. You’ll never experience that meal again – and neither will anyone else.
Catherine Klene is managing editor, digital at Sauce Magazine.
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