3 must-try new St. Louis restaurants in January
1. Grand Tavern by David Burke
626 N. Grand Blvd., St. Louis, 314.405.3399, grandtavernstl.com
We don’t care that David Burke is a celebrity chef; we care that the roast chicken at his new Grand Tavern in Grand Center is blissfully moist and tender with crisp skin. We care that the menu flourishes meant to entice – cauliflower-pistachio agnolotti and chimichurri sauce with that chicken – are executed with balance and finesse.
The on-target richness of the bison short rib and wild mushroom cavatelli is worth a repeat performance, as is the accompanying quenelle of truffle mousse delivered tableside. We’re even up for the spectacle of the Clothesline Bacon (bacon pinned on a mini clothesline and torched tableside) if your party is ready to spend $18 on three strips of bacon.
The excellent service alone is a reason to dine at Grand Tavern next time you attend the symphony. Servers ask if you’re going to a performance in Grand Center and pace the meal accordingly.
2. Rockwell Beer Co.
1320 S. Vandeventer Ave., St. Louis, 314.256.1657, rockwellbeer.com
Brews are finally flowing at Rockwell Beer Co., the long-awaited project from owner Andy Hille and fellow former Perennial Artisan Ales brewer Jonathan Moxey. Follow the glow of the neon R on Vandeventer Avenue, and start the night with Simple Needs, an easy-drinking blonde ale, or opt for something juicier like Velour Tracksuit, a hazy New England IPA.
While Hille and Moxey handle the beer, Niche Food Group’s Joe Landis mans the grill, bringing Brasserie’s famous burgers and bratwursts to the brewery. Although we’ll never say no to a perfectly executed double cheeseburger, we’ll happily tuck in to Brasswell’s (get it?) house-made veggie burger made with black beans, brown rice, bell peppers and corn, along with a basket of thin-cut, ultra-crispy fries.
3. Brennan's Work & Leisure
3015 Locust St., St. Louis, 314.620.3969, brennanswl.com
Brennan’s new concept in Midtown caters to the workday crowd with a large coworking space, free Wi-Fi and plenty of food and drink to fuel the next crop of St. Louis entrepreneurs.
Start your morning with Kaldi’s coffee drinks or a nitro cold brew and an egg sandwich with sage sausage and Gruyere on fresh ciabatta, or enjoy a quick power lunch with a colleague. Talk business over a roast beef sandwich with creamy cotswold cheese, peppery arugula and a bright horseradish crema, or the warm turkey club with smoked meat, tomato, bacon and gooey, earthy truffle cheese.
Heather Hughes and Catherine Klene are managing editors at Sauce Magazine.
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