dishes at moussalli's prime photo by adam rothbarth

First Look: Moussalli’s Prime in Edwardsville

Moussalli’s Prime hosts a soft opening tonight, Oct. 18, at 7415 Illinois Route 143, the former home of Andria’s Countryside Restaurant, which closed after 30 years of service. Fans of the former occupant will notice a few friendly faces at the helm of the steak- and seafood-forward restaurant.

Moussalli’s is under the leadership of executive chefs Antoine and Andre Moussalli, both of whom previously worked at Andria’s and went on to study at the New England Culinary Institute. After a few high-profile gigs, including a stint by Andre at California Michelin-star restaurant Étoile, the brothers have returned to the Edwardsville restaurant scene. There, they will be joined by Christian Moussalli, who will act as general manager of the 100-seat eatery.

The menu begins with a raw bar that features oysters, chilled lobster tail and shrimp cocktail; a seafood tower featuring all three plus sweet crab is also an option. Cold starters include a charcuterie and cheese board, numerous salads and a hamachi sashimi. Hot small plates include dishes like crispy pork rib tips, baked escargot, crab-stuffed mushrooms and shrimp Alexander with bacon, horseradish and honey mustard.

Moussalli’s ambitious meat list includes steaks from Niman Ranch and pork. The filet mignon is available in petite, regular and large, while the New York strip comes in regular or large sizes. There’s also a prime rib (also regular and large) and a heritage breed pork chop. All steaks and pork chops are served with soup or salad and baked potato, steak fries or a seasonal vegetable, and a number of sauces are available a la carte. 

Diners who prefer lighter fare can select from entrees like pan-roasted chicken breast with roasted root vegetables or seared scallops. Pasta is also available, including a creamy sunchoke and lobster risotto and house-made pappardelle with braised beef, king trumpet mushrooms and root vegetables in a smoked tomato sauce.

The bar program is centered around a broad wine list with reds, whites and rosés, and customers can get wine by the glass, as well as in half or full bottles. There are also four beers on tap, including a rotating Three Floyds Brewing Co. option, a rarity in the St. Louis area. The craft bottle list includes Midwestern breweries like Surly Brewing Co. and Goose Island Brewery.

Moussalli’s large cocktail list includes house drinks like the Amalfi Coast with organic Meyer lemon vodka, rosemary simple, grapefruit and lavender bitters and San Pellegrino and the Prime mezcal margarita.

Moussalli’s will be open from 4 to 9 p.m. Monday through Thursday and 4 to 10 p.m. Friday and Saturday. Here’s a first look at Edwardsville’s newest restaurant. 

Adam Rothbarth is a staff writer at Sauce Magazine.