Museums all over the country appear to be competing to see who can have the best and most glamorous restaurant with the most famous chef, much to the benefit of museum patrons. Instead of the cellophane-wrapped stale ham sandwiches of previous years, they can now enjoy a spectacular spread from world-renowned chefs such as Wolfgang Puck, Abram Bissell, or Dani Volpi.
With the art from the surrounding galleries spilling onto their walls, museum restaurants are exceptionally beautiful venues for a light meal or a celebratory dinner. Most are accessible without entering the museum, although the hope is that people will come not only to eat, but also to enjoy a portion of art appreciation.
Bixby’s, Missouri History Museum, St. Louis
It says a lot about Bixby’s when the most popular brunch place is located in the Missouri History Museum. This modern, spacious restaurant has spectacular views of Forest Park and its sleek décor and historical exhibits make for a wonderful place for a lunch, dinner, or Sunday brunch.
The menu is focused on local produce and is seasonal and imaginative with clear local influences. Try the healthy winter vegetable tart with parsnip puree, quinoa, carrot, butternut squash, and sauce verte. The restaurant is a great venue for celebrations and parties, and it is so popular that reservations are necessary.
Bixby’s restaurant offers a weeklong luncheon special to treat your Administrative Professional and office staff. From April 24-28, receive free dessert with the purchase of each lunch entrée.
Be among the first to enjoy Bixby’s new spring menu, with locally-inspired salads, sandwiches and entrées to satisfy every appetite. Choose from lunch options like Smoked Salmon & Avocado Toast, Seared Tenderloin Salad, Pan Seared Rainbow Trout, and the California Rice Bowl to receive a delectable house-made dessert on Bixby’s!
“Administrative Professionals Day is one of the largest workplace celebrations; we are happy to provide a sweet treat to the hard-working staff who support businesses each day,” said Richard Nix Jr., President of Butler’s Pantry, operator of Bixby’s.
With the purchase of each salad, sandwich or lunch entrée, guests can select their favorite treat from Bixby’s new dessert menu: Clementine’s Ice Cream Trio, Flourless Chocolate Torte with berry compote and Gooey Butter Cake with chocolate ganache, malted chocolate crumble and berries. Desserts may vary. Free dessert is only valid April 24-28th with the purchase of lunch entrée, salad or sandwich.
Bixby’s is located on the second floor of the Missouri History Museum, and features panoramic views of Forest Park. To make a reservation for your staff, call 314-3617313 or visit bixbys-mohistory.com
While many restaurants offer views of a busy street or parking lot, others are felicitously situated such that the diner can feast on the panorama as readily as on the fare. We offer a variety of scenics, from lofty perches in tall buildings to lakeside tables in Forest Park to outfield seats at the ballpark. Naturally the scenic splendor is accompanied by some of the city’s best menus: to die for Italian, applause worthy French and seriously upgraded sports bar grub. Enjoy.
Inside the Missouri History Museum, with a bird’s eye view of Forest Park, the restaurant offers lunch dishes featuring local food products under the direction of a French Culinary Institute-minted chef.
Original article in wheretraveler.com. See the full article here.
The views of fresh blooms in Forest Park, from Bixby’s floor-to-ceiling windows, have inspired Bixby’s chefs to declare an early start to summer! Join the restaurant for extended operating hours, bottomless cocktail specials and a new à la carte brunch menu every Saturday and Sunday through Labor Day.
Savor the weekends with friends and family, sipping refreshing drinks and experiencing summer’s bounty. Now through Labor Day, Bixby’s will stay open until 3 p.m. From 1:30-3:00 p.m., the restaurant will offer bottomless mimosas, Bloody Mary’s and red and white sangria for $12 per adult.
Order lunch from the chef’s seasonal menu, featuring a variety of fresh salads, small plates, sandwiches and entrees made with local produce and products. On Sunday, enjoy Bixby’s award-winning Champagne Brunch offering heavy buffet selections, a seasonal benedict station and breakfast-and-lunch classics.
For those seeking Bixby’s award-winning brunch on Saturday, try the new à la carte brunch menu with abbreviated dishes from the popular Sunday brunch buffet:
Stuffed French Toast
Nutella, banana, strawberry, ricotta cheese, brioche, pistachio praline
Chicken and Waffles
Buttermilk fried chicken, Belgian waffles, bacon, chipotle syrup, honey butter
Local Farm Omelet
Selection of farm-fresh veggies and cheese – add bacon for $2.25
Traditional Eggs Benny
Two English muffins, poached eggs, Hollandaise, Canadian bacon
Bixby’s extended hours and bottomless cocktail specials/à la carte menu begin this Saturday and run every Saturday and Sunday through Labor Day. To reserve your table, please call 314.361.7313 or visit bixbys-mohistory.com.
Enjoy Easter Brunch with family & friends at Bixby’s on Sunday, April 16th. Dine on delicious dishes on our cold station, entree station, carving station & more while overlooking beautiful Forest Park.
Seatings at 10AM, 12PM and 2PM.
Adult – $38
Child (12 & under) – $16
Young Child (3 & under) – FREE
Champagne toast, coffee, milk, iced tea included. Additional beverages may be purchased.
Click here to view the menu.
What: Bixby’s Beer Dinner featuring legendary Griesedieck Brothers
When: Tuesday, March 28th, 6PM
Where: Bixby’s, on the 2nd floor of the Missouri History Museum
Come & enjoy cuisine uniquely prepared with Griesedieck Brothers beers. Enjoy snapshots of Griesedieck history from the Museum archives during cocktail hour. Bixby’s head chef will brief guests on the chef-curated beer pairings on the menu, while the Griesedieck brothers themselves chat about their brewery’s history & why they are so passionate about beer. $40 per guest (plus gratuity & tax). $10 gift certificate for MHM members for a future visit in lieu of discounts.
Reserve your seats before it’s completely booked: 314.361.7313
6:00 – 6:30 | Hors D’oeuvre Stations
Artisan Meat & Cheese Display
Butler’s Soft Pretzels
6:30 | Served Dinner
Spent Grain Bread Basket
1st Course: Grilled Shrimp Salad, paired with a Pilsner
2nd Course: Grilled Kolbasse & Bratwurst stuffed Pierogi, paired with a Bavarian Wheat
3rd Course: Grapefruit Cheesecake, paired with a Pale Ale
Bixby’s, located on the second floor of the Missouri History Museum, was recently named one of the Top Museum Restaurants in the country by Food Network. The network named only 17 restaurants located in art museums and cultural institutes across the country. Bixby’s is the only establishment from Missouri to make the list.
The article, “Top Museum Restaurants: Where the Fine Arts Meet the Finest Food” is featured on foodnetwork.com.
“What an honor to be named one of America’s Best Museum Restaurants by such an esteemed network,” said Richard Nix Jr., President of Butler’s Pantry, operator of Bixby’s. “Our dedicated team works hard to provide unique, locally sourced dishes on seasonal menus, with unparalleled service and views of Forest Park. To be recognized by the Food Network is confirmation of all that we do every day to enhance our visitors’ experience.”
Open from 11 a.m. to 2 p.m. daily, Bixby’s is a distinctive lunch destination, where patrons enjoy inspired local cuisine, sweeping views of Forest Park and sleek and modern décor. The culinary theme “Dining with Local Influence” embraces the use of fresh seasonal ingredients and regional products. Bixby’s chefs use imagination and (seasonal) availability to develop rotating lunch menus with a unique twist. Bixby’s award-winning Champagne Brunch is available every Sunday from 10 a.m. to 2 p.m.
Guests have an opportunity to try the Top Museum Restaurant this Valentine’s Day, when Bixby’s hosts a three-course prix-fixe Sweethearts Lunch, February 11-14. Or, join Bixby’s and the Missouri History Museum on February 14th for a special after-hours romantic dinner and show. For more information or to reserve your table, visit bixbys-mohistory.com.
To see the full article, visit Food Network’s website. Bixby’s was also voted one of “America’s Best” museum restaurants by Travel + Leisure (2013) and was the only local restaurant featured on the 100 Best Brunch Restaurants in America list by OpenTable (2014).
BIXBY’S SWEETHEART LUNCH
Join us at Bixby’s for our Sweethearts Lunch Menu, available February 11th through 14th (except Sunday), 11AM to 2PM. Whether you’re planning a romantic afternoon with your sweetheart or a girls lunch out, the delicious courses are sure to please.The Sweetheart Lunch offers a three-course prix fixe menu for $18.75 with scrumptious choices for everyone, including:
Soup du Jour | Brussels Sprout Salad | Shaved Pear & Bleu Cheese Flatbread
Winter Vegetable Tart | Braised Root Vegetable “Bolognese” | Airline Chicken Breast |
Maple Glazed Pork Tenderloin
Assorted Gelato/Sorbeto | Strawberry Cassata Cake | Chocolate Flourless Torte
To make a reservation, please call 314.361.7313 or visit bixbys-mohistory.com.
Bixby’s is also hosting a “Love Letter” Dinner on February 14th, $35 per guest with a $10 wine pairing option. Reservations available for 5:30pm, 6pm, 6:30pm & 7pm. Make your reservation by calling 314.361.7313.
Demi Cup of Lobster Bisque | Chicken Consumme with Smoked Sea Salt
Butternut Squash Ravioli | Grilled Salmon with Swiss Chard | Pan Roasted Chicken Breast
Duo of Dessert
Chocolate Covered Strawberries
Dine on Sophisticated Versions of your Childhood Favorites, Take a Trip Down Memory Lane and Share the Joy of a New Toy with A Child in Need
In conjunction with the Missouri History Museum’s current exhibit, Bixby’s is throwing a special Act Like A Kid | Benefit A Kid cocktail party. To ensure all local children can act like a kid this holiday season, guests are asked to bring a new, unwrapped toy to be donated to a child in need. In return, Bixby’s will give you a complimentary signature cocktail and a gift card to enjoy lunch at the restaurant in 2017! Purchase your tickets today!
The details for the event are as follows:
WHAT: An evening of sheer fun and nostalgia, guests dine on sophisticated versions of their favorite childhood foods with heavy hors d’oeuvres from Bixby’s chef! Act like a kid, but sip responsibly from the full cash bar and enjoy Bixby’s signature cocktail of the evening, The Time Traveler.
Straight from the curator, hear the stories of the kids who played with these toys, the adults who bought them, the child-rearing experts who judged them, and the people who invented them, before heading on an after-hours tour of the exhibition: Toys of the ‘50s, ‘60s and ‘70s.
WHEN: Act Like A Kid | Benefit a Kid on Tuesday, November 29, 2016 from 5:30-7:30 p.m.
WHERE: Bixby’s, located on the second floor of the Missouri History Museum
COST: The price is $25 for Missouri History Museum Members and $30 for non-members. The price includes heavy hors d’oeuvres, one complimentary signature cocktail per adult and insider insights from the curator. Tours of the Toys of the ‘50s, ‘60s and ‘70s exhibition are free.
Deep Dish Pizza
roasted mushrooms, truffle oil
“Better than Kraft” Swiss Cheese Fondue
apple, pear, bread and vegetable dippers
Pigs in a Blanket
a side of hot mustard
Cloudy with a Chance of Swedish Meatballs
Mom says Eat Your Veggies
seasonal crudité & French onion dip
GAME Changing Dessert Trio
Scrabble Sugar Cookies, Candy Land cupcakes, Domino brownies
3 Ways to Use Kohlrabi, Cabbage’s Cousin
By Nancy Stiles
A cousin of cabbage, kohlrabi can be eaten cooked or raw and comes in green and purple varieties. Chefs love it for its crunchy texture and hint of spice.
Bixby’s executive chef William Volny is excited to bring back kohlrabi this month in several preparations at the lunch-and-brunch spot inside the Missouri History Museum in St. Louis. Kohlrabi “scallops” replace the restaurant’s popular seasonal root veggie tart: Volny cuts the kohlrabi a little bigger than a normal scallop, sears it in butter on both sides and finishes it in the oven, as it’s a little dense. The “scallops” sit atop a butter bean-kohlrabi purée in a housemade tart crust, topped with braised kale, capers, lemon and a drizzle of parsley oil. They’re served with quinoa, roasted carrots, Brussels sprouts and a red- and green-kohlrabi slaw in a tarragon vinaigrette. “It absorbs a lot of flavors around it so you can work with it and make it taste differently,” he says. Volny also made kohlrabi fritters for the brunch Benedict this spring; look for that to make a comeback in the fall.
Bixby’s, 5700 Lindell Blvd., at the Missouri History Museum, Forest Park, St. Louis, Missouri, 314.361.7313, bixbys-mohistory.com
Chef-owner James Martin takes pride in showcasing local vegetables on the menu at Gilardi’s Ristorante in Springfield, Missouri’s historic downtown, especially those he grows himself in the restaurant’s two gardens. He recently planted kohlrabi that he’ll harvest in the spring, but for now, his kohlrabi Parmesan is made from veggies sourced from local farmers’ markets. Martin starts by making kohlrabi patties that are breaded in a basil-oregano panko blend and then seared in clarified butter. He tops the patties with fresh marinara and mozzarella before finishing them in the oven. “I wanted to do something different with kohlrabi, and that just came out,” Martin says. “I think a couple glasses of wine probably helped me, as well!” He says customers often come into Gilardi’s asking what to do with produce they see at the farmers’ market but aren’t sure how to cook at home, like kohlrabi. “If you’re a new cook or someone who hasn’t cooked with [kohlrabi] before, just follow the recipe, and it’s very easy.”
Gilardi’s Ristorante, 820 E. Walnut St. Suite A, Springfield, Missouri, 417.862.6400,gilardisonwalnut.com
The Maine Course
Each week, chef-owner Kevn Minnick gets between 40 and 60 pounds of fresh seafood delivered to The Maine Course in Quincy, Illinois. “Whatever we buy, we buy,” he says, whether it’s a whole, 25-pound octopus, geoduck clams or Copper River coho salmon, the latter of which ran as a recent special. The whole fish was served with a green pepper-eggplant couscous and topped with a salad of kohlrabi, heirloom tomatoes, pomegranate drinking vinegar and Hawaiian-smoked sea salt. The kohlrabi was peeled, julienned and served raw, though Minnick “crisped it up” first in some ice water. “The only things we don’t make in house are ketchup, bread and mustard,” he says. “We make everything else.” Minnick says he takes an artistic approach to food – he has a degree in ceramics from Oklahoma State University – but he doesn’t like to call The Maine Course fancy, as he’s a “shorts, T-shirt and flip-flops kind of guy.” Don’t let that fool you: Snag a spot at the chef’s table for a one-of-a-kind meal or sample one of the 215 bottles of whiskey on offer.
The Maine Course, 626 Maine St., Quincy, Illinois, 217.222.6244,mainecoursequincy.com