After two years of pop-ups and private dinners as The Robin Project, chef Alec Schingel is launching his first brick-and-mortar restaurant. Robin Restaurant will open Thursday, March 13, at 7268 Manchester Road in Maplewood, occupying the space that previously housed The Benevolent King.
Robin Restaurant features a small but refined prix-fixe menu that highlights sustainability, seasonality and Midwestern culinary traditions. Sourcing ingredients from local farmers and purveyors, Schingel aims to create an experience he describes as “fine comfort,” a balance of indulgence and approachability in a welcoming environment.
“This is a highly personal endeavor and a vision that has been 18 years in the making,” said Schingel, who will serve as both executive chef and wine/beverage director. “We put a lot of thought and effort into the details of the experience, but we also want it to be in service of hospitality and warmth – to make everyone feel welcome.”
The restaurant’s menu will consist of a four-course prix-fixe priced at $75, offering three options per course. A rotating snack menu will also be available, featuring three to five small bites that reflect Schingel’s take on Midwestern cuisine. All menu items will evolve with the seasons, showcasing local ingredients at their peak. Schingel emphasizes working with the same local farmers as many well-regarded restaurants in the area, ensuring integrity in sourcing and seasonality.
A full beverage program will complement the food, including beer, wine, spirits and cocktails. Wines will be available by the bottle or carafe, encouraging sharing and flexibility for diners. Schingel, who holds a sommelier certification, has a particular passion for American wines, with a focus on California, Oregon and Washington. He also will feature a cider from Revival Cider Co. in Michigan. The rotating cocktail list will highlight classic builds with a unique twist, ensuring a well-balanced selection for guests.
Robin’s atmosphere is designed to be warm and inviting, removing the stress sometimes associated with fine dining. “Too much fine dining can end up feeling challenging or stressful,” Schingel said. “We don’t want that. Our goal is to create an experience that’s a little better than home, where people can feel comfortable regardless of their background or financial situation.” The space will feature an open kitchen, a selection of vinyl records playing throughout the night, and a service style focused on approachability and genuine hospitality.
Located in the heart of downtown Maplewood, the 1,400-square-foot restaurant has nine tables and a six-seat bar, accommodating up to 36 guests. The interior design retained the previous layout while brightening the space for a more natural feel with plenty of earth tones.
“After searching for years for the perfect space, we’ve finally found what we were looking for,” said Schingel. “The size and layout of the restaurant perfectly fit our vision of a place where guests can enjoy a great meal, gathered around a table with friends and family.”
Schingel, a native of Urbana, Illinois, studied economics at SIUC before moving to St. Louis to attend L’École Culinaire. His career includes stints at Chase Park Plaza restaurants and training under award-winning chef Gerard Craft at Niche. He later traveled the world, gaining experience at McCready’s and The MacIntosh in Charleston, In de Wulf in Belgium, and Blue Hill at Stone Barns in New York, where he worked with Michael and Tara Gallina. Upon returning to St. Louis, he joined the opening team at Vicia as chef de cuisine and later served as executive chef at Winslow’s Table before launching The Robin Project.
“The pop-up dinners we have hosted under The Robin Project have given us the opportunity to interact with St. Louis diners and to develop an incredible and loyal following,” said Schingel. “We are looking forward to growing that following and welcoming in a diverse range of customers at Robin Restaurant, from regulars and special occasion diners to travelers and tourists.”
Robin Restaurant will be open from 5 to 10 p.m. Tuesday through Saturday, and reservations can be made online. Follow @robinrestaurant for updates.
Check out the slideshow below for a first look at the new restaurant.
