We chose the dulce de leche mousse from an impressive dessert menu and were not disappointed. The Nutella ganache, chocolate sable dough and dehydrated caramelized sugar cake were served deconstructed and gave the plate layers of flavor and texture. The star of the show was the pretzel ice cream, nutty and savory with just a hint of sweet.

Eleven65 delivered, for the most part, good food and attentive service. Yet when asked if I would go back, I could not easily answer. I left feeling strangely dissatisfied, and it's apparent that there is something lacking — a mysterious X factor — that is necessary to pull everything together. I'm not sure how Eleven65 can get there, but nixing the paper menus would be a good start. 

Location Info

Map

Eleven65

1165 Technology Drive
St. Louis, MO 63368

Category: Restaurant > American

Region: O'Fallon, MO

Details

Eleven65
Bibb salad...$11.50
Mushroom ravioli...$16
Cornish hen...$18
1165 Technology Drive, O'Fallon; 636-329-0065.
Hours: 11 a.m.-10 p.m. Tues.-Thurs., 11 a.m.-11 p.m. Fri.-Sat., 11 a.m.-9 p.m. Sun. Closed Mon.

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See more photos: Despite Great Food and Service, Eleven65 Doesn’t Quite Add Up

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7 comments
cuivre2004
cuivre2004

I think the critic's written review suffers from the same malady she says the restaurant of interest does- minus the satifaction of good substance.  If one has trouble putting feelings into words and expressing abstract thoughts and nuances, perhaps writing isn't the vocation they should be involved in.    

Jessica Manchenton
Jessica Manchenton

My restaurant has paper menus. The reason being that our menu changes nightly depending on what local ingredients we get in that day. I understand rtf's issue though. The physcological impact the menu has on a dining experience is significant. Anyone from inside the industry knows this. The writer of this article was well informed, though could be more descriptive in her critique of the food.

David J. McCutcheon
David J. McCutcheon

Haha, RFT judging food by the look of a menu. Classic RFT move right there.

Anna Schlemmer Koester
Anna Schlemmer Koester

I get it though. The owners of a new establishment should have a business plan that includes what vibe they want to put out. I feel the same way when i go into a restaurant and it's clear someone hasn't put thought into an integral part of the dining experience. The food isn't the only thing that makes or breaks a meal in any restaurant.

 
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