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Join us for Sunday Easter Brunch

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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.

Pricing:
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.

Enjoy chef curated beer pairings at Bixby’s Beer Dinner!

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Beer-Dinner

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

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Food Network Names Bixby’s “Top Museum Restaurant” In The Country

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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).

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Enjoy Sweethearts Lunch & Dinner at Bixby’s!

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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:

FIRST COURSE:
Choice Of:
Soup du Jour  |  Brussels Sprout Salad  |  Shaved Pear & Bleu Cheese Flatbread

SECOND COURSE:
Choice Of:
Winter Vegetable Tart  |  Braised Root Vegetable “Bolognese”  |  Airline Chicken Breast  |
Maple Glazed Pork Tenderloin

THIRD COURSE:
Choice Of:
Assorted Gelato/Sorbeto  |  Strawberry Cassata Cake  |  Chocolate Flourless Torte

To make a reservation, please call 314.361.7313 or visit bixbys-mohistory.com.
Reservations recommended.


BIXBY’S “LOVE LETTER” DINNER

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.

AMUSE BOUCHE:
Demi Cup of Lobster Bisque  |  Chicken Consumme with Smoked Sea Salt

FIRST COURSE:
Waldorf Salad

SECOND COURSE:
Choice Of:
Butternut Squash Ravioli  |  Grilled Salmon with Swiss Chard  |  Pan Roasted Chicken Breast

THIRD COURSE:
Duo of Dessert

TAKEAWAY:
Chocolate Covered Strawberries

It’s Playtime at Bixby’s Exhibition-Inspired Cocktail Party

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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.

MENU:

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
cream sauce

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

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3 Ways to Use Kohlrabi, Cabbage’s Cousin

By Nancy Stiles

Feast Magazine: In Season

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

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

Gilardi’s Ristorante

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

Enjoy Bixby’s Bottomless All Summer Long

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Come celebrate Bixby’s new summer hours with Bixby’s Bottomless, starting this weekend! Enjoy bottomless mimosas, Bloody Mary’s & sangria for $7, Saturdays & Sundays from 1:30PM to 3:00PM. What better way to kick off the summer?!

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Join Us For Easter Brunch!

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Enjoy Sweethearts Lunch with Your Valentine!

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Join us at Bixby’s for our Valentine’s Sweetheart Menu, available February 8th through 13th, from 11AM to 2PM. Whether you’re planning a romantic afternoon with your sweetheart or a ladies’ lunch out, Bixby’s Sweetheart Lunch is sure to please. The Sweetheart Lunch offers a three-course prix fixe menu with scrumptious choices for everyone, including:

FIRST COURSE:
Soup du Jour  |  Kale Caesar Salad  |  Mushroom Flatbread  |  Pear & Prosciutto Flatbread

SECOND COURSE:
Maple Glazed Pork Tenderloin with Creamy Missouri Polenta  |  Chicken Roulade  |  Braised Winter Vegetable “Bolognese” with House Made Linguine

THIRD COURSE:
Chocolate Flourless Torte with Dark Chocolate Sauce  |  Assorted Gelato/Sorbeto

To make a reservation, please call 314.361.7313 or visit bixbys-mohistory.com. Reservations recommended.

Yogurt Recipe

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Bixby’s Yogurt Recipe
Yield: 1 quart

Ingredients:
800 grams Whole Milk
40 grams Natural Yogurt (with live active enzymes)

Directions:
1. Set water bath to 109F/43C
2. Using a double boiler, heat milk to 180F/82C
3. Cool milk in ice bath to 110F/43C
4. Take a small portion of cooled milk and entire quantity of yogurt and blend well or until completely smooth
5. Combine all ingredients, blend until smooth
6. Portion out into containers
7. Place container of yogurt in water bath
8. Incubate for at least 5 hours
9. Transfer product to refrigeration and cool over night
10. Label, date, refrigerate