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The Tenderloin Room Written by Kasey Carlson / photography by j. pollack photography
Opened in 1962, The Tenderloin Room at The Chase Park Plaza is an established St. Louis restaurant, but thanks to a recent revamp courtesy of its new owners – including Bob Brazell of Byrd & Barrel and Tamm Avenue Bar fame – it isn’t stuck in the past. The menu still boasts impressive cuts of meat, such as the signature Pepperloin a la Tenderloin, but they’ll soon be upgraded by a dry-age chamber that the restaurant plans to add to its arsenal. Designed with residents of The Chase in mind, the new bar menu offers smaller, decadent bites such as twice-baked seafood dip, escargot-stuffed mushrooms in a white wine-lemon-herb butter and bone marrow served with a parsley-fennel salad and charred citrus vinaigrette. 232 Kingshighway Blvd., St. Louis, Missouri, tenderloinroom.com
Pepperloin a la Tenderloin
Editor’s Note: This issue of Feast went into production in mid-March at the height of the COVID-19 pandemic. As of our press deadline, local restaurants and bars were required to close for dine-in service to comply with the CDC’s recommendations on social distancing. For updates, please contact restaurants directly. / a pr i l 2 02 0
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