Bixby's herb and vegetable chop salad with crisp pappadum is highlighted in the Edible Weekend e-newsletter by Sauce Magazine
EAT: Sometimes it's the simple things that make us happy. And last week, the scrumptious simplicity of the herb and vegetable chop salad with crisp pappadum at Bixby's made us swoon. Crisp and fresh, this salad is an item worth ordering while looking out of one of Bixby's can't-beat seats by the window. Local greens are topped with a heaping pile of seasonal vegetables and Baetje Farms' goat cheese, tossed with a shallot-thyme vinaigrette and stacked up against the Indian flatbread. You could top it with grilled chicken or shrimp, but we prefer ours just the way it is – a vegetarian-friendly tribute to the season. And in keeping with the farm-fresh theme, be sure to order up this summer sipper while enjoying your light lunch. Thu., July 7 - Sat., July 9 – 11 a.m. to 2 p.m., Bixby's, Missouri History Museum, second floor, Forest Park, 314.361.7313, bixbys-mohistory.com
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"Wow. I'm impressed. I met a couple girlfriends here today for lunch and we had a fantastic time. The first thing I noticed was the cool air and the view. Today was the hottest day of the year thus far, and it was like lunching in the park without all the stickiness and bugs. The service was very attentive, although the wait for a bloody mary was a little long. At $9 a pop, they are almost the most expensive thing we ordered, but ohhhh, they were good. Real horseradish, a celery stick, and 3 olives on a spear made them perfect.
The lunch menu is not very big, but it packs a lot of variety, and there should be something for everyone. Instead of bread, they serve a beautifully plated flatbread. Our appetizer was a fresh goat cheese and olive platter. I was told by one friend that her Amish chicken lunch was the best chicken she had ever eaten. It was plated nicely with roasted tomatillos, avocados, and balsamic onion. The other friend ordered a shrimp BLT that came with fresh fruit and house made sweet pickles. The soup of the day was vichyssoise (cold potato soup) and was delicious, but went above and beyond the normal soup course by putting a little salmon and dill cream cheese finger sandwich on the side. It was this little attention to detail on everything that we ordered that will keep us coming back."
Sensational Sippers: Chefs turn to farm-fresh flavors to make house-made sodas pop
"...At Bixby’s, the upscale café nestled in the back of the Missouri History Museum, executive chef Todd Lough is letting the simplicity of his ingredients shine in sodas inspired by freshly picked aromatics. Basil takes center stage in The Josephine, a clean sipper made from a simple syrup infused with the herb and topped with a hefty serving of club soda. Thinner and less syrupy than its brand name lemon-lime peers, The Josephine delivers a delicate note of fresh flavor but doesn’t overpower, allowing for a nice, crisp finish. The menu also features a version made with rosemary syrup. Bright, sunny and refreshingly simple, they’re the perfect companion to a window seat overlooking the park’s beautiful vistas..."
If you missed "Great Day St. Louis" on KMOV June 30th, check it out here. Bixby's at the Missouri History Museum is highlighted as the A-List winner of best restaurant for Lunch with a View!! Chef Todd's weekend special, softshell crab, is also showcased!!
St. Louis may not be considered a food mecca, but its culinary recognition is moving beyond just toasted ravioli and gooey butter cake. We asked local foodies for their dining tips, and the variety of answers showcases all that St. Louis has to offer.
Laura George of Frontenac
When Laura George chooses a restaurant, ambiance is an important factor in the decision. “A good restaurant is a place where I feel like I’m the only one there,” says George, director of special events for Today and Tomorrow Educational Foundation. She grew up cooking with her father, an experience that has translated into a love of food and preparing meals for her husband and children. George expects the same dedication from the restaurants she frequents. “They should have 100 percent of their soul, mind and body into what they are going to cook for me, because that’s how I cook for my family and friends.”
Lunch with girlfriends
• Bixby’s--Chef Lough uses fresh, local produce, and you can tell. The Grilled Amish Chicken dish with tomatoes and tomatillos is delicious.
• Cardwell’s at the Plaza--It has by far the best calamari and Mediterranean sampler for hors d’oeuvres that I could possibly want.
Saturday night dinner
• Acero--It’s my newest favorite. I usually start with the Gnocco Fritto, which is like a beignet with prosciutto, then move to the roasted cauliflower ravioli and the escolar. The atmosphere just makes you feel like you’re in Italy—a little slice of heaven.
• Stellina--They have the yummiest fresh pasta.
• Vin de Set--It has that beautiful outdoor space, and the ambiance is great.