August 19, 2013 Slideshows

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Inside Cafe Natasha's on South Grand 

"Long-time loyalists, former employees and newly initiated regulars gather at the Bahramis’ table, not only to experience some of the most delicious cuisine this city has to offer, but to pay respects to the family for keeping the tradition going for as long as they have. When a restaurant has been around for 30 years, as Cafe Natasha’s has, patrons are more than customers." Keep reading Cheryl Baehr's review of Cafe Natasha's on South Grand.

Photos by Jennifer Silverberg for the Riverfront Times.
Cafe Natasha's makes its own yogurt dip. It is packed with garlic, and topped with olive oil and sumac.
The beef tongue is served sliced in a buttery broth, with curry mustard sauce and yogurt.
The interior of Cafe Natasha's.
Natasha Bahrami prepares a cup of Turkish coffee.
Natasha Bahrami prepares a cup of Turkish coffee.
The interior of Cafe Natasha's.
Cafe Natasha's patio.
Kookoo is a flat souffle-like pie made with herbs, eggs, walnuts and spices.
Tart pomegranate eggplant brings grilled, mashed eggplant sauteed with garlic, chickpeas, tomatoes and caramelized onions in a pomegranate sauce.
Cafe Natasha's makes its own yogurt dip. It is packed with garlic, and topped with olive oil and sumac.
Beef and chicken shish kabob served with dill herb rice.
Lamb biryani pilaf is stewed lamb meat on top of a biryani of chickpeas, onions and cumin.
Hamishe with her daughter Natasha, the restaurant's namesake who now runs the cafe.
Camels have the run of the bar.
Turkish coffee.
The interior of Cafe Natasha's.
The interior of Cafe Natasha's.
Decorative plates on a wall.
The interior of Cafe Natasha's.
Cafe Natasha's.
Cafe Natasha's patio.
Fresh basil grows on Cafe Natasha's patio.
The entrance to Cafe Natasha's.
Cafe Natasha's patio.
Fresh rosemary grows on Cafe Natasha's patio.
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Cafe Natasha's makes its own yogurt dip. It is packed with garlic, and topped with olive oil and sumac.
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