Brandt’s Café has rolled out a new menu, designed by its new executive chef Ben Welch. Welch, a Johnson & Wales grad who’s worked in the kitchens of Blue Water Grill and Emeril Lagasse’s Nola and has been an instructor at L’École Culinaire in Ladue, has almost completely overhauled the food offerings at The Loop spot – only the popular crab cake burger and the lobster ravioli remain. The rest of the seasonal, contemporary American menu features dishes such as penne pasta with spring vegetable ratatouille and balsamic syrup; pan-fried rainbow trout with smoked pear and creamed spinach; and jerk marinated, slow-roasted pork ribs. A range of salads and sandwiches rounds out the offerings.
This article appears in Apr 1-30, 2009.