Now that spinach has been deemed a performance-enhancing vegetable, Popeye's future shortstop career hinges on his transition to lean sirloin steaks. Get a sailor's worth of energizing steakhouse eats with today's deal. For $20, you get $40 worth of fresh, seasonal American cuisine and drinks at Jim Edmonds 15 Steakhouse. Reservations are required, so call ahead or send a silver-surfing herald to foretell your coming.
Since a menu comprised entirely of mouth-watering steak would be both unimaginative and difficult to read if overcooked, Chef Peter Beberman lets 15 Steakhouse's diners choose from a wide range of favorably flavored menu options made fresh from rotating, seasonal ingredients. Lead off with some toasted chorizo dumplings dipped in tomato jam ($8) or a fresh shrimp cocktail ($9)—or skip the appe-teasers entirely and head straight for home plate with options such as build-your-own burgers ($9 and up) or one of Jim Edmonds' signature 12 oz. steak filets ($30). If you want to separate the men from the boys without dividing the turf from the surf, combine a 6 oz. lobster tail and 8 oz. steak filet ($40) into the world's most delicious animal. A lengthy list of sides lets you pair your main plate with whipped potatoes, cheddar whipped potatoes, garlic mashed potatoes, steak fries made of potatoes, baked potatoes, or mac 'n' cheese without potatoes ($4 each). If your feast goes into extra innings, bring in some bread pudding slathered in fresh fruit and cinnamon ice cream as a closer.
Much as fresh-spun Louisville ash absorbs the force of any well-pitched fastball, the elegant wood interior of 15 Steakhouse takes in ambient noise and smoothes it to a calming hum. The steakhouse's cove of earth-toned spaces provides ample seating for parties of up to 350 people. And as the weather gets nice, you'll be able to toast Mr. Edmonds and other past Cardinal greats on the outdoor patio. The baseball gods may even bless your piety with an out-of-the-park homerun from nearby Busch Stadium—or, if the jet streams are in your favor, an unusually foul ball from Wrigley Field.
Jim Edmonds 15 Steakhouse has received positive notice from St. Louis magazine and the Riverfront Times, in addition to special acclaim for the BLT by Sauce magazine. Seventy-four percent of more than 150 Urbanspooners like it, while OpenTable users and eight Yelpers each give it four stars.
- These BLT sliders are just the cutest things ever, only this belies just how tasty they are and how much flavor they pack into two or three bites. I moved through them at a pretty feverish clip during a relaxed family dinner, but if I were at the bar late with some friends, I would slaughter these. – Dennis Lowery, Sauce
- Whipped potatoes were creamy and rich. F15teen’s mac ’n’ cheese is already gaining a rep, and deservedly so. The cheese is smooth and luscious, enrobing tubes of penne and baked in a metal pan so the edges have that crunchiness beloved by mac ’n’ cheese devotees. Corn is creamed without becoming mushy; asparagus spears are given a happily delectable turn on the grill and dressed with salt and pepper. – Dave Lowry, St. Louis
- The steaks were excellent, but I was even more impressed by the attention lavished on the rest of the menu by executive chef Timothy McLaughlin, who has headed the kitchen at the late Red Moon and Faust's at the Adam's Mark. Here you won't find the usual steak-house suspects: shrimp cocktail, an iceberg wedge and creamed spinach. Instead you might begin with crisp, spicy chorizo dumplings or a refreshingly simple salad of mixed greens, sliced green apple and lardons. The roasted-onion soup provides an unexpected touch of class: The rich broth is poured tableside over a tangle of onions and a Parmesan tuile. – Ian Froeb, Riverfront Times
Jim Edmonds 15 Steakhouse
While still chasing down fly balls and crushing home runs out of Busch Stadium, Jim Edmonds knew he wanted to set up shop in St. Louis after his days in a Cardinal uniform. After about five years of planning, he opened Jim Edmonds 15 Steakhouse in 2007 along with co-owner Mark Winfield. Initially, Jim and Mark just wanted a simple but elegant nightclub, but during the planning, layout, and actualization, excitement for the project led them to fill 14,000 square feet with a sophisticated restaurant, club and lounge, and event space. Jim was reluctant at first to have any sports memorabilia in the eatery or to publicize his involvement in the venture, but a few of his framed Cardinals jerseys made it into the restaurant, as did several chunks of outfield wall that he carried home as trophies.
Playing a big part of the restaurant is, of course, the menu, which features a distinctive take on steak-house fare. With former executive chef Mihalis Chophouse's ideas and current executive chef Andrew Shrensker's recent influence, the menu boasts big cuts of meat, corn tortellini, and pesto-crusted salmon. A full bar and extensive wine list allows guests to match their decadent dishes with the perfect libation or just enjoy a drink while hanging out in the lounge.