Soulard's Restaurant

Soulard

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In a Nutshell

Tim Badock continues his family's tradition of upscale homestyle cuisine with menu of steaks and seafood

The Fine Print

Promotional value expires Jan 2, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Eating out eliminates the stress of cooking a meal from scratch and the hassle of sweeping the dirty dishes under a rug. Place the mealtime burden on the shoulders of a professional with this Groupon. ####Choose Between Two Options

$30 for dinner for two (up to a $64.90 total value)

  • Two entrees (up to a $24.95 value each)
  • Two glasses of wine (up to a $7.50 value each)<p>

$7 for $15 worth of American cuisine for lunch<p>

The dinner menu includes entrees such as creole-spiced atlantic salmon and house-cut new york strip steak. The lunch menu includes dishes such as peppered chicken breast ($14.95) and a strip-steak sandwich ($10.95).

Soulard's Restaurant

After becoming the full-fledged proprietor of Soulard's Restaurant, Tim Badock fused his family restaurant's tradition of serving upscale homestyle fare with an approachable yet elegant dining space. Head chef Russel Byers draws inspiration from New Orleans cuisine to conjure up plates of expertly seasoned seafood and succulent steaks and poultry, as well as fresh salads and hearty sandwiches. In the main downstairs dining area, oceans of warm light bathe marble-topped bars and ruddy brick walls as two suits of armor stand guard at the fireplace to protect diners against Santa Claus infestations. Upstairs, a private dining area dazzles eyeparts with views of St. Louis's picturesque brickscapes and parabolic Gateway Arch.

Customer Reviews

Great lunch!
Tami G. · March 29, 2016
The patio was wonderful! Food great and drinks large.
William H. · July 24, 2014
Thanks!!! The food and service was wonderful.
Barbara K. · January 29, 2013

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