First Look: The Tenderloin Room at the Chase Park Plaza
In November, local restaurateur and chef Bob Brazell announced that he, Ben Strake and Rick DeStefane took ownership of the classic St. Louis steakhouse in June. Brazell stressed that former owner Dino Karagiannis and his family, as well as head chef Shelby Johnson and staff, will all still be regular faces at the updated restaurant.
Brazell worked with architecture firm V Three Studios and ISC Contracting to update the space while staying true to its classic steakhouse aesthetic. The dining room features new carpeting, a fresh coat of paint and new banquets, as well as jade mosaic tile above the fireplace. The bar retains its iconic stained glass ceiling and now features a new top, bar back and ledge from David Stine Furniture.
Brazell opened up the pass so guests have a better view of the kitchen and added a black marble counter where he plans to add six seats for a chef’s table dining experience.
The Tenderloin Room’s menu has also been updated but still features some customer favorites. Brazell and Johnson will offer new starters like escargot, bone marrow and a seared scallops dish, as well as new crowns (steak toppers) and compound butters like an herb and pea pistou and a lemongrass-black garlic butter. Local pastry chef Tyler Davis will provide desserts like gooey butter cake, Black Forest cake and cheesecake.
A tight selection of dry-aged steaks is available, including the restaurant’s classic Pepperloin a la Tenderloin. Brazell said he will feature rotating specials like a pork steak and will launch a more extensive dry-aging program in the coming months.
The new bar program was created by Ray Edwards, beverage director for Crisp Management Group (Brazell's restaurant group that also owns Byrd & Barrel and Tamm Avenue Bar). Along with classics, there are six signature cocktails like the Rat Pack, Edwards’ take on a Black Manhattan. Four nonalcoholic cocktails will also be available. Brazell said the restaurant’s extensive wine portfolio remains, and he may add more boutique bottles and natural wine options in the future.
The Tenderloin Room will be open from 5 to 9 p.m. Sunday to Thursday and 5 to 10 p.m. Saturday and Sunday. Here’s a first look at the new iteration of a St. Louis institution.
Catherine Klene is managing editor, digital at Sauce Magazine.
Editor's Note: This article originally said that Crisp Management Group owned Parlor. It was updated at 3:37 p.m. Dec. 13 to correct the error.
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