We are honored to be featured as one of the best museum restaurants in America by Guestofaguest.com! We’re thrilled to be among other museums in cities such as New York, Chicago, Seattle and New Orleans. Our restaurant is proud to feature local produce and an incredible dining experience in the heart of one of St. Louis’ iconic and award-winning destinations, Forest Park. Join us for lunch or Sunday brunch after exploring the Missouri History Museum or a stroll through Forest Park. Check out the full article here.
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
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
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:
Soup du Jour | Kale Caesar Salad | Mushroom Flatbread | Pear & Prosciutto Flatbread
Maple Glazed Pork Tenderloin with Creamy Missouri Polenta | Chicken Roulade | Braised Winter Vegetable “Bolognese” with House Made Linguine
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.
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
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.
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/
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)
1 whole yellow onion (finely chopped)
1/2 cup frozen peas
1/2 cup tomatoes
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.
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.
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
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
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