First Look: Grand Tavern by David Burke in Grand Center
The restaurant, located on the ground floor of the new Angad Arts Hotel, is situated in the middle of Grand Center in view of both the Fox and Grandel theaters and just down the block from Powell Symphony Hall.
The 2,300 square-foot space is reminiscent of hotel restaurants of days gone by. The front bar and dining area boasts the building’s original terrazzo floor, lounge seating and a mixture of table and banquette seating for diners. Dramatic, vintage-style hanging light fixtures contribute to the classic feel.
Large mirrors abound – three hang behind the bar with another on the opposite wall – making the space seem even more open. Currently, guests can diner in the bar and lounge area; the Atrium, which houses the 58-seat main dining room, is scheduled to open at the end of the month.
The wide-ranging bill of fare at Grand Tavern covers breakfast, lunch and dinner options. Burke said the menu is based on that of his David Burke Tavern in New York City and will feature some of his popular signature culinary creations, like Clothesline Bacon, Hipster Fries and his patented steaks dry-aged with Himalayan sea salt.
“It’s got some steakhouse oomph and some finesse, as well,” Burke said, stressing that Grand Tavern is more than a corporate menu drop. He said the St. Louis staff will continually tweak the dishes offered, switching up the options depending on what ingredients are available and what guests enjoy.
“Unlike a steakhouse, the menu will change,” he said. “Our focus is seasonal and local.” Case in point: the upcoming St. Louis Salad, a mix of burrata, shrimp, octopus, chorizo and veggies with a black olive vinaigrette and lemon oil.
The Grand Tavern kitchen also provides room service for the hotel, as well as service for the Rainbow Terrace rooftop bar and the hotel’s private event spaces.
Grand Tavern will be open 6:30 a.m. to 10:30 p.m. Sunday through Thursday and 6:30 a.m.to 11 p.m. Friday and Saturday. Once open, the Atrium will seat diners 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. Friday and Saturday. Here’s a first look at the latest culinary addition to Grand Center.
Matt Sorrell is staff writer at Sauce Magazine.
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