The stoofvlees, a Flemish style beef stew, was a disappointment. Not only was the dish inconsistently seasoned with pockets of saltiness and blandness on the same plate, it also had varying temperatures throughout. The meat itself was on the tougher side for stew, lacking the fall-apart moistness that makes slow-cooked meat so lovely. Nevertheless, the tomato undertone gave the stew some nice tartness and the bed of fries upon which the stew was ladled was well-seasoned.

One cannot go to Belgium without trying the waffles. Tripel offers them as a dessert plate, topped with a peach compote and fresh whipped cream. The outside of the waffles is a crisp golden brown, while the inside is light and fluffy. I appreciated that the dish wasn't saturated with the sticky-sweet peach and cream, thus allowing the subtle nuttiness of the waffle to shine through.

I am hopeful that our experience at Tripel was just a case of growing pains. Introducing a new cuisine to the area is a difficult task, and I am excited that Tripel's owners have made the effort. And while I worry about attitudes that tend toward "if you have good beer, they will come," I don't think this is the case at Tripel. Any restaurant that takes the time to make its own sauerkraut proves that it has some passion and heart in the kitchen. With a just a little more care and some dedication to training, it could be dazzling. Belgium finally got its act together. Let's hope that Tripel does too.

A "Tripel Fashioned" is made with Don Q Anejo rum, Blanton's, Giraud Cognac VSOP, orange, chocolate, Angostura bitters and sorghum foam. See also: Step inside Tripel with our photo gallery.
Jennifer Silverberg
A "Tripel Fashioned" is made with Don Q Anejo rum, Blanton's, Giraud Cognac VSOP, orange, chocolate, Angostura bitters and sorghum foam. See also: Step inside Tripel with our photo gallery.
Terry Oliver, one of the owners and the bar manager, behind the bar at Tripel. See also: Step inside Tripel with our photo gallery
Jennifer Silverberg
Terry Oliver, one of the owners and the bar manager, behind the bar at Tripel. See also: Step inside Tripel with our photo gallery

Location Info

Map

Tripel Brasserie

1801 Park Ave.
St. Louis, MO 63104

Category: Bars and Clubs

Region: St. Louis - Soulard

Details

Tripel
Pommes frites...$6
Mussels à lamarinière...$12
Choucroute garnie...$18

See also: Step inside Tripel with our photo gallery
1801 Park Avenue; 314-678-7787.
Hours: 11 a.m.-1:30 a.m. Tue-Sat. (Closed Sun. and Mon.)

See also: Step inside Tripel with our photo gallery

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3 comments
MarilynHagerty
MarilynHagerty

Service was a wreck, but Cheryl and Co. were personally able to ask the "owners" -- how did Cheryl know them? -- about a dish. The thing that makes Tripel "capable of great things" and "proves it has passion and heart" is the "initiative" of housemade sauerkraut (salt and cabbage, left alone), though Cheryl, when not being "whisked away to the cozy bars of Brussels" we all know so well, still finds it "notable" that a new restaurant, in 2013, would not serve "mushy trash." A brasserie with a "great location" is bizarrely and ponderously compared to a failed national government, yet the "quintessential Belgian food" of mussels, of which there are a "variety," Cheryl gives just one dismissive belch. Also, there's a "good beer list" at a Belgian place. 

Should St. Louis expect more from its restaurants or more from its reviewers, or both? 

fmsmith1955
fmsmith1955

Well, this review was much better than the title suggested. Service issues and a few menu tweaks certainly seems correctable.

abuxbaum1945
abuxbaum1945

I was impressed with the mussels at Tripel. I found them every bit as good as what I had in Antwerp. Overall I am highly impressed with Tripel, a great addition to the St. Louis restaurant scene.

 
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