With its striking architectural ceiling, focal finishes of bamboo and recycled butcher block bar, Vino Nadoz is the ideal retreat for indulging in savory small plates, salads, oven fired focaccia pizzas, crepes, decadent desserts, and American Fusion entrees that are perfect for sharing and pairing with wine.
Veritas’s seasoned chef, a graduate of the prestigious New England Culinary Institute, creates seasonal dishes made from locally grown ingredients. An open kitchen and a counter that overlooks it keep cooking action in diners’ thoughts as they contemplate menus that change weekly to incorporate farmers' freshest offerings. For dinner (served Thursday through Saturday), Veritas recently offered braised Kobe beef osso buco with local cauliflower, beet chips, mixed greens, and herbs ($32), as well as pan sautéed black grouper with braised fall greens, sun-gold tomatoes, quinoa, pea sprouts, and lemon-tomato vinaigrette ($24). A remarkable amount of Veritas's items are made in-house, including condiments, jams, pastas, and ice creams. For lunch (served 11:30 a.m.–2 p.m. six days a week), Veritas serves fare as light as a globe-trotting eccentric’s hot-air balloon: soups, salads, and flat-bread pizzas. Get over the mid-day hump with egg salad and olive tapenade on flaky croissants ($8) or sweet and spicy ham and cheese panini ($9).
Choice Saint Louis is a café open for breakfast, lunch, and early dinner with an outside patio. The chefs here create wholesome morning meals of eggs benedict to hot oatmeal with fresh fruit, that can be complimented with a hot cup of coffee or freshly brewed tea. During the lunch hour café-goers can opt for a varied selection of sandwiches, creative salads, daily soups, and pizza. Thin-crust pizzas can be assembled on regular or gluten-free crusts using toppings such as grilled chicken and fresh veggies. The diner also hosts a number of gluten-free breads, wraps, pizza crusts, and pastries for customers looking for healthier options.
Behind its Parisian-style storefront, Westport Café & Bar serves an eclectic menu of elegantly prepared French and American dishes alongside an extensive collection of flavorful libations. Scrumptious hors d’oeuvres such as baked ricotta with goat cheese and truffled honey ($9) prep palates for further culinary exploration. For the main course, select Westport’s seared tuna sandwich with ginger aioli ($11) or seasonal specialty of spring pea ravioli, with pasta pockets of spring peas, ricotta, and herbs de provence served in a lemon brown butter sauce ($9). Smatterings of sage, pepper, and parmesan flavor the savory pasta au poivre, which, like the Archduke of Brunch, is crowned by a fried egg ($13). Wash it all down with potent potables such as a champagne cocktail ($8) or the house’s specialty Harvest in Jalisco cocktail, an amalgamation of tequila, agave nectar, sweet corn, and rhubarb bitters ($8). Boulevard Tank 7 Ale ($5) flows freely from Westport’s tap, and Parisian strongmen meticulously pump out each french-pressed coffee ($4).
Avenues Bistro's chefs modernize traditional European bistro fare by creatively incorporating Latin flavors, helping earn KC Magazine's award for Restaurant Innovator of the Year in 2009. In addition to frying orders of Belgian-style pommes frites and braising beef short ribs in marsala and veal stock, the chefs also marinate pork tenderloin in chimichurri for guests to enjoy in a newly renovated dining room. This interplay between Old- and New-World flavors extends to the wine list, which features bottles from domestic, international, and trans-dimensional producers, and won the restaurant Wine Enthusiast Magazine's Award of Unique Distinction in 2007.
Executive chef Ben Guthier at Chez Leon—which St. Louis magazine called "a reminder of what 'dining out' should be"—delights diners with lunch and dinner menus populated by cleanly executed French cuisine. Guests commence consumption within the dining room's darkly hued walls, whimsical still lifes, and a stately chandelier, which make Chez Leon an elegant stage for interpretations of Gérard Depardieu's acclaimed performance in 102 Dalmatians. To complement a lavish meal, patrons can select a luxurious wine and empathize with the caterers of the Tennis Court Oath for their unwavering dedication to French excellence.
In 1972, Herbie Balaban opened a café in St. Louis’s West End, turning his former beatnik-boutique space into a French-inspired café. He grins from old pictures of the restaurant, a handlebar mustache curling upward toward a jaunty beret in crisp black and white. Though the space has changed hands in the ensuing years, the St. Louis Post-Dispatch said it “would be an excellent restaurant in any era.” Aaron Teitelbaum, now the executive chef, honed his craft in New York City while working with Bobby Flay and Daniel Boulud in their kitchens. Aromas drift from Herbie’s own kitchen, hinting at French, Asian, and American influences. Those culinary traditions swirl together in truffled lobster mac 'n' cheese and shrimp with grits and buttermilk-fried leeks. Goat cheese steeps in smoke before melting with peppered bacon across burgers alongside a trout salad, of which a writer for the St. Louis Post Dispatch said, “I’d normally prefer no adulteration to well-smoked trout, but in this case folding in a gentle horseradish crème fraîche was a perfect foil for a fluffy, slightly sweet corn pancake underneath.” Grilled duck breast pairs with a duck-confit crepe served on an original Duck Hunt game cartridge, and Herbie’s Vintage 72's wine list is carefully curated to incorporate vintages from around the world, prioritizing US and French wines above all. The interior at Herbie’s Vintage 72 was designed by co-owner Jeff Orbin, whose past triumphs include restaurants such as Miso in Clayton and Monarch Restaurant & Wine Bar. Much like the food, the décor blends French and American influences, incorporating some of the antique French posters that decorated the walls of the café in the ‘70s. Inverted teardrop lamps and tableside candles illuminate the restaurant, which is surrounded by exposed-brick walls. Patrons settle in at curved corner booths or opt for open-air dining to enjoy their meal, and chatter drifts up from private parties amid the wine cellar’s barrels and rough stone walls.