Bixby's

Blog

Join Us for a Special Breakfast Buffet on Independence Day!

Posted on

Blog-post-july-4

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

Posted on

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/

Blog-graphic-samosas

 

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.

Reserve Your Seat for Communal Dining At Shakespeare Festival

Posted on

Blog-photo-shakespeare-dining

 

Dine in a unique setting while watching this year’s performance Antony & Cleopatra, directed by Mike Donahue, written by the one and only, William Shakespeare.

This year, Bixby’s is pleased to partner with Shakespeare Festival to offer an intimate & elegant Communal Dining experience on May 28, 29 and June 4, 5, 11 & 12, with an all new menu! The $50 cost per person includes a three-course meal and a reserved seat for the evening’s performance. To make your reservation, please click here or visit their website at: http://www.sfstl.com/in-the-park/communal-dining/.

Our Communal Dining menu will include: Summer Green Salad, Grilled Turkey Medallions, Ricotta Pound Cake & more! A cash bar will be available.

 

Blog-graphic-shakespeare-dining

 

Caraway Coleslaw Recipe

Posted on

This summer, impress friends and family with Caraway Coleslaw, Bixby’s unique twist on a classic favorite!

 

Caraway Coleslaw

Yield: 6-8 serving

Ingredients:

½ cup mayonnaise

1/3 cup sour cream

¼ cup cider vinegar

1 tablespoon Dijon mustard

1 teaspoon dry mustard

2 tablespoons sugar

1 tablespoon toasted caraway seed

6 cups green cabbage, shredded

2 red bell peppers, thinly sliced

 

Directions:

  1. Whisk together first six ingredients to make dressing.
  2. Combine dressing with shredded cabbage and thinly sliced red pepper.
  3. Mix well to combine and taste for seasoning; add salt, pepper, or more sugar if desired.

This Week’s Dish: Spring Is In The Air At Bixby’s

Posted on

This Week’s Dish: Spring Is In The Air At Bixby’s

April 13, 2015

By Katlyn Mocada

April 7: Spring is in the air, and Bixby’s is welcoming the warmer weather with some new seasonal items to enjoy with its great view of Forest Park from the second floor of the Missouri History Museum.

Starters include tomato dill broth with diced veggies or one of two salads: the strawberry and rhubarb spinach salad or butter lettuce and asparagus. For shareables, find ethnic flavors with citrus hummus or curried potato samosa made with shredded phyllo, mint and pickled mango chutney. Strawberry and rhubarb also return in the form of a compote on a panini with brie, fresh apple and arugula. As for the entrees, try the house made lamb sausage or the grilled chicken lamb paillard with tomatoes, arugula, parmesan and balsamic reduction. And don’t forget a specialty drink like the rhubarb vanilla fizz or mint grapefruit-ade. 5700 Lindell Blvd., Forest Park, 314.361.7313

Read the rest of the article here.

House Made Lamb Sausage Photo by Cassandra Lu

House Made Lamb Sausage
Photo by Cassandra Lu

CAT’S PICKS: Pop-Up Dinners + Valentine’s Day Options

Posted on

Original article and video can be found on Feast.

CAT’S PICKS: Pop-Up Dinners from Kitchen Kulture + Valentine’s Day Options

By Feast Staff

February 11, 2015

This week, Cat chats with McGraw Milhaven and KSDK anchor Kelly Jackson about pop-up dinners from Kitchen Kulture and a few picks for Valentine’s Day.

First, Kitchen Kulture is a prepared foods stand at the Tower Grove Farmers Market that started as a business making T-shirts for chefs and other people in the culinary industry. Now, they also do catering and pop-ups, including Asian-inspired dinners on Tuesdays and Wednesdays at Local Harvest Cafe.

“The food is awesome – I had every single thing on the menu last night,” Cat says during the segment. “They have this wonderful hot and sour soup that’s really rich with a lot of mushrooms, some fried MOFU tofu and coddled egg. They have a citrus salad that is wintery with lots of winter greens, grapefruit and everything in it is organic.”

The menu changes each week, but other offerings this week include bacon dumplings with shaved Brussels sprouts and a ginger beef dish on top of rice noodles. Many of the dishes include fresh, locally made MOFU tofu.

Next, Cat shares a few options for dining out in St. Louis this Valentine’s Day. First, Panorama at the Saint Louis Art Museum is hosting “aphrodisiac dinners” with dishes from chef Ivy Magruder. The restaurant also serves brunch, so you can grab a bite and then stroll around the museum with your sweetheart. Bixby’s at the Missouri History Museum is doing “sweetheart lunches,” and the restaurant offers breathtaking views of Forest Park.

Kitchen Kulture at Local Harvest Cafe, 3137 Morgan Ford Rd., Tower Grove, St. Louis, Missouri, kitchenkulture.co

Panorama at the Saint Louis Art Museum, One Fine Arts Drive, Forest Park, St. Louis, Missouri, 314.655.5490, slam.org

Bixby’s, Missouri History Museum, 2nd floor, Lindell and DeBaliviere, Forest Park, 314.361.7313, bixbys-mohistory.com

Join Us For Mother’s Day & Easter Brunch

Posted on

Bixby's-Mothers-Easter-Website-Images-2015

Bixby’s Introduces Locally Inspired Winter Menu

Posted on

Original article can be found on ALIVE.

This Week’s Dish: Bixby’s Introduces A Locally Inspired Winter Menu

By Katlyn Moncada

January 26, 2015

Photo credit: Sara Ketterer

Photo credit: Sara Ketterer

Jan. 20: Dine with local influence at Bixby’s for the introduction of its new winter menu to keep you warm while enjoying the Forest Park view from the second floor of the Missouri History Museum. Start off your meal with some bison chili or a winter caesar salad made with a mix of hearty greens, bleu cheese, croutons and cumin papadum. Or try one of the new featured dishes, which includes a smoked salmon flatbread with herb béchamel, red onion, caper, arugula, house smoked salmon and everything vinaigrette; a brie and pear panini with cranberry orange chutney and arugula on country wheat bread; and a winter vegetable tart of roasted fennel, winter greens and butternut squash. Reservations are suggested.

5700 Lindell Blvd., Missouri History Museum in Forest Park, 314.361.7313

Celebrate National Soup Month at Bixby’s

Posted on

Original article can be found on St. Louis Post Dispatch.

Bixby’s Celebrates National Soup Month in January

By Tarina

January 13, 2015

Bixby’s celebrates National Soup Month with soup specials to warm the soul. Add a cup of soup to any salad, sandwich or entrée for just $2.00, Monday-Saturday, through January 31.

It may be cold outside, but Bixby’s is serving up delectable hot dishes to keep you warm through the winter months. Enjoy sweeping views of Forest Park from the comfort of Bixby’s beautiful restaurant on the second floor if the Missouri History Museum.

“Whether you’re dining with friends and family or hosting a corporate lunch, nothing warms the body and soul like a hearty bowl of soup,” said Bixby’s Chef Corey Ellsworth. “Kick off the new year with locally inspired, seasonal soups, salads, sandwiches and entrées.”

Bixby’s is the premier choice for lunch and Sunday brunch. Try Bixby’s exhibition-inspired menu as a nod to the Missouri History Museum’s The Louisiana Purchase: Making St. Louis, Remaking America exhibition.  The menu includes Spanish- and French-inspired fare created by Bixby’s new chef, Corey Ellsworth.

Bixby’s is open daily from 11 a.m. to 2 p.m., and every Sunday from 10 a.m. until 2 p.m. for award-winning brunch. To make reservations, please call 314.361.7313 or visit bixbys-mohistory.com.

Home-table-3-Col

New Fall Menu

Posted on

This fall, our chefs have worked together to create an array of new selections with the finest ingredients to welcome the Fall season at Bixby’s, where we continue to dine with a local influence.

The menu will offer items such as Rosemary Pumpkin Hummus, Acorn Squash Bisque, Sweet Potato Quinoa Falafel and many more items to help get the season started!

 

 

Win Champagne Brunch for You & A Guest!
Enter for a chance to win Sunday brunch & bottomless drink specials for a table for two. Two (2) winners randomly selected each month (June - August).
Emails automatically added to our mailing list. We respect your privacy and will never sell, rent or give away our list. Option to unsubscribe.