One of the best known chefs in St. Louis is Gerard
is his newest
restaurant. It’s in a bright, hip space
in Clayton, an upscale suburb. The menu
is farm-to-table/Italian fusion with an emphasis on lighter dishes with plenty
of vegetables. There is a large small
plates menu with fun sharing dishes like beet ravioli with dukkah; tagliatelle with braised duck; charred
wax beans with garlic custard; and crispy octopus.
We started with a local beer and then shared the warm rolls
with miso butter.
Two of us had the
roasted half chicken with harissa and charred greens.
Harissa is a traditional Moroccan spice
The chicken was delicious and we
had leftovers for lunch the next day.
My friend had corn ravioli with a brown butter sauce. Her dish was a small plate size.
She enjoyed the interesting flavor combinations.
It is a good example of how the restaurant remakes a traditional Italian dish and uses non-traditional seasonings and
sauces to create a delicious and original plate.
For dessert, we had the yogurt panna cotta with cantaloupe granita
over candied almonds. It was a great
combination. The granita was icy, the
panna cotta cool and silky, and the almonds gave crunch and a very sweet note.A perfect summer dessert!
|Harissa is mildly hot, with a lot of flavor|
|The photo doesn't show the many layers of this lovely dessert.|
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