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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

A Caffeine-Filled Journey

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Bixby’s and Kaldi’s Coffee Roasting Co. teamed up for a coffee-infused dinner on November 11, 2015, celebrating Missouri History Museum’s new coffee exhibit & coffee’s great history in St. Louis.

The communal dinner began with a cocktail reception, followed by a multi-course dinner and a curator-led tour of the exhibit. “Coffee: The World in Your Cup and St. Louis in Your Cup” runs through Jan. 3, 2016.

The menu included:

Starters: Coffee-cured duck “pastrami” with blackberry jam, micro arugula, rye toast; coffee-roasted vegetable “tartare”with ricotta and crostini; coffee-infused white BBQ with pork shoulder, edible flowers and sweet potato chip

First Course: Charred shrimp, grains, herbs, peppadew peppers, oregano, coffee-black olive puree

Second Course: Pear and parsnip bisque, coffee candied bacon, slow croutons, black pepper cream, thyme

Third Course: Coffee-braised short rib, pumpkin polenta, roasted Brussels sprouts, pepita gremolata, cascara caramel

Dessert: Coffee-infused goat cheese panna cotta, port-braised cherries, pistachio

Check out the photo highlights below. Photos by Sara Ketterer Photography.

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Bixby’s, Kaldi’s Team Up for Coffee-Infused Dinner

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Bixby’s, Kaldi’s Team Up for Coffee-Infused Dinner
By Feast Magazine

In celebration of a new coffee exhibit at the Missouri History Museum, Bixby’s and Kaldi’s Coffee Roasting Co. are teaming up for a coffee-infused dinner this Wednesday, Nov. 11.

“Visit Coffee: The World in Your Cup and St. Louis in Your Cup,” which kicked off in early October and runs through Jan. 3, 2016, explores the history of coffee, both globally and in St. Louis, and its life cycle from seed to cup.

A cocktail reception will begin at 6pm, followed by a multi-course dinner at 6:30pm and a curator-led tour of the exhibit.

The menu includes:

Starters: Coffee-cured duck “pastrami” with blackberry jam, micro arugula, rye toast; coffee-roasted vegetable “tartare”with ricotta and crostini; coffee-infused white BBQ with pork shoulder, edible flowers and sweet potato chip
First Course: Charred shrimp, grains, herbs, peppadew peppers, oregano, coffee-black olive puree
Second Course: Pear and parsnip bisque, coffee candied bacon, slow croutons, black pepper cream, thyme
Third Course: Coffee-braised short rib, pumpkin polenta, roasted Brussels sprouts, pepita gremolata, cascara caramel
Dessert: Coffee-infused goat cheese panna cotta, port-braised cherries, pistachio

Tickets are $70 for non-members & $60 for Missouri History Museum Members. Tickets can be purchased here.

Original article found HERE.

Review on Trip Advisor

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At Bixby’s we take pride in serving fresh, seasonal ingredients. And we love hearing from our guests about their experience at Bixby’s. Take a look below at a recent review posted on Trip Advisor:

Cool, Delicious Break on a Very Hot Day
Reviewed August 4, 2015
By Satisfaction7

What a great place for lunch on a scorchingly hot day in Forest Park. The cold cucumber soup and blood orange sodas were very refreshing, the view of the park is gorgeous, and the main dish arugula salad was large enough to share.

This restaurant is in the Missouri History Museum, which is a great visit in and of itself. We were going to eat lunch in the Art Museum restaurant, but they are closed on Mondays. This is a great choice instead. Take the trolley around the park to get from attraction to attraction, especially on those hot, steamy summer days when walking is brutal.

Celebrate A Walk in 1875 St. Louis at Bixby’s

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Join us at Bixby’s as we Celebrate A Walk in 1875 St. Louis with heavy hors d’oeuvres and a curator-led tour of the exhibit!

Tuesday, July 28, 2015

6:00 pm – 8:00 pm

$25 – MHM Members  |  $30 – Non-Members

As you map out your summer, consider joining us at Bixby’s to Celebrate A Walk in 1875! There’s perhaps no better way to enjoy this cartographic masterpiece than to do so after sampling cuisine & cocktails true to the late 1800’s in St. Louis.

6:00 pm – 7:15 pm: Cocktail reception in Bixby’s with heavy hors d’oeuvres and a cash bar

7:15 pm – 8:00 pm: Curator-led tour of A Walk in 1875 St. Louis exhibit.

Purchase your tickets for this event here. Find out more about the exhibit on the Missouri History Museum webpage.

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Join Us for a Special Breakfast Buffet on Independence Day!

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Join us for a special breakfast buffet on Independence Day! In conjunction with the 35th annual Fair Saint Louis, Bixby’s will host a breakfast buffet on Saturday, July 4th 7:30AM to 10:00AM. Celebrate with fantastic sweet & savory brunch items, free parking, air conditioning & clean surroundings.

Adults: $19.50    |    Children: $14.00

Reservations required. Call 314.367.9523 to reserve your seats for Independence Day breakfast today!

Afterwards, head to Fair Saint Louis, America’s biggest birthday party in Forest Park, for family-friendly festivities! To see the full lineup of concerts & running events, visit Fair Saint Louis’ website at fairsaintlouis.org. To find detailed maps & parking plans, check Fair Saint Louis’ website for information.

 

Bixby’s holiday hours for Independence Day weekend:

June 30-July 3: Regular Lunch Hours 11am-2pm

July 4: VP Brunch 7am-10am  |  Express 10am-2pm

July 5: Regular Brunch Hours 10am-2pm

Try Our Twist on an Indian Classic: Curried Potato Samosa

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Try Our Twist on an Indian Classic: Curried Potato Samosa

At Bixby’s, our chefs strive to offer creative cuisine using fresh, local ingredients. Chef Corey Ellsworth, Bixby’s Executive Chef, was inspired by his wife’s country of origin – India – to create an iconic Indian classic with a unique twist. The Curried Potato Samosa, served as a shareable dish on Bixby’s Spring lunch menu, is a visual piece of edible art. It features shredded phyllo, mint & pickled mango chutney. Try your hand at Chef Ellsworth’s samosa by following the recipe below!

Watch Chef Ellsworth’s KPLR TV spot as he prepares samosas and other dishes that reflect current food trends and changing palates: http://kplr11.com/2015/05/26/visit-bixbys-at-the-missouri-history-museum/

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Curried Potato Samosa

Yield: 12 samosas

1 tablespoon curry powder

2 tablespoons coriander seed

1 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon cayenne pepper (sub: red pepper flakes)

4 potatoes

1 whole yellow onion (finely chopped)

1/2 cup frozen peas

1/2 cup tomatoes

Cooking oil

 

1. Peel and dice potatoes. Steam and boil until tender.

2. Chop onion and sautee in skillet in 2 tablespoons of oil for about 10 minutes or until translucent in color.

3. Add all spices (curry, turmeric, coriander, cayenne, cumin) to skillet. Once onions are coated, turn off heat.

4. Add peas and tomatoes.

5. When potatoes are tender, smash or pulse in food processor until smooth but a few chunks are left.

6. Stir in onion mixture and let cool.

7. Once cooled, scoop 1-2 tablespoons of mixture into phyllo dough. Roll it up so none of the filling is showing.

8. Fry in pan with 3-4 tablespoons of oil until both sides are browned.

9. Place in oven at 400 degrees and bake for 5-8 minutes.