When Bob Brazell and his business partners took over The Tenderloin Room in 2019, they didn’t just acquire a restaurant – they inherited a legacy. Since its debut in 1962, the iconic fine dining destination has been a celebrated fixture within the storied halls of the Chase Park Plaza at 232 Kingshighway Blvd., welcoming decades of diners, from regular St. Louis families to athletes, celebrities, musicians and even presidents. For Brazell, a born-and-raised St. Louis chef, the opportunity to carry that torch forward was nothing short of surreal.
“It’s just so iconic,” Brazell said. “We really wanted to make sure that this amazing St Louis institution was able to live on.”
Their resolve was tested almost overnight when, just months into ownership, the pandemic upended the hospitality landscape. Being located inside a hotel meant fewer options for pivoting operations, but Brazell and his team were undeterred. “Navigating a global pandemic and shutdown right after you purchase a business is without a doubt one of the most difficult things you’ll ever go through as a business owner, ” Brazell reflected. “I am very proud to say, though, that our biggest critics from the early days still dine with us today.”
Part of the team’s early stewardship included renovating the space, a requirement tied to the hotel’s change in ownership. However, rather than an overhaul, Brazell opted for thoughtful preservation. “We made very calculated improvements,” he explained. “The goal was always to keep the original look and feel of the space.”
That reverence for history is evident in every detail. From the vintage charm of the ceiling in the bar area to the enduring tradition of the Senate bean soup and tableside seafood cart, The Tenderloin Room remains a place where old-school elegance meets heartfelt hospitality. “I hope [people] get a hint of nostalgia,” Brazell said. “Like they’ve been invited into our home.”
Over the past five years, Brazell has had more than a few memorable moments, welcoming guests like Wayne Gretzky, Ric Flair and Billy Corgan, but what stands out most is the loyalty of longtime patrons. “The Karagiannis family owned and operated the business for generations before us so just getting a torch like that passed to you is epic.”
As for what’s next, Brazell is focused on honoring the restaurant’s legacy while adapting with care. “[We’ll] only change what’s needed [and] continue to contribute and grow with our community, give people a great meal and an unforgettable experience,” he shared.
Rooted in tradition, anchored by a dedicated team and embraced by the community it serves, The Tenderloin Room continues to be more than just a landmark, it’s a living piece of St. Louis history.
This article appears in June 2025.