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The entrance at Chatawa and Grand Pied. Credit: Michelle Volansky
Green bean and shiitake mushroom salad are served with a spiced yogurt and topped with a poached egg and crispy shallots. Credit: Michelle Volansky
Seared and braised cabbage topped with debris gravy, which was made with ham, bacon, sausage and pork stock. Credit: Michelle Volansky
Chatawa’s bloody mary, the Red Snapper made with gin, bloody mary mix, housemade pickled green beans and garnished with an herbaceous finishing salt. Credit: Michelle Volansky
Butter bean salad is made with sweet gem lettuce, dehydrated tomato and crispy Prosciutto; dressed in a lemon-dill dressing. Credit: Michelle Volansky
St. Louis style beignets topped with caramel and powdered sugar. Credit: Michelle Volansky
The bar at Chatawa. Credit: Michelle Volansky
A mural on the wall shows where the staff draw inspiration from for the menu at Chatawa and Grand Pied. Credit: Michelle Volansky
A selection of low-intervention wines, regional beers and regional spirits are available for retail purchase. Credit: Michelle Volansky
The interior dining room seats 24, the patio seats 28. Credit: Michelle Volansky
From left: chef and owner of Grand Pied Tony Collida; Emily Bergersen, general manager at Grand Pied; and Elizabeth Clark, chef de cuisine at Grand Pied. Credit: Michelle Volansky

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...