May 18, 2010 Slideshows

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Kota Wood Fire Grill Ditches the Broadway Kitsch 

Smartly, Kota's menu and overall aesthetic are crafted to appeal to a broad (which is not to say generic) audience rather than strictly a theatergoing one. The d�cor ditches the Broadway kitsch of previous inhabitants for a clean, colorful design that mostly relies on the view from the windows onto Grand Center. Continue reading Ian Froeb's review of Kota Wood Fire Grill. Photos by Jennifer Silverberg.
The Voodoo Shrimp Pasta is served with hickory-fired shrimp with squid ink fettuccine in jalapeño cream sauce. It is served with roasted corn and poblano peppers.
Executive chef Jason Tilford hard at work in Kota’s kitchen.
The Jerk Painted Salmon entrée is served grilled with mango salsa, black bean rice, sweet plantains and coconut creamed spinach.
Kota is located across from the Fabulous Fox Theatre in Grand Center.
Ahi Tuna Tostadas, one of the “Fresh Beginnings” on the menu, is comprised of seared rare tuna with lime slaw, mango Habanero sauce and toasted pepitas on a crisped plantain chip.
Part of the bar selection at Kota Wood Fire Grill.
Executive chef Jason Tilford in the kitchen at Kota Wood Fire Grill.
The Kota Crunch chopped salad is made with field greens, Roma tomato, popped caramel corn, toasted cashews, roasted beets, Gorgonzola crumbles and citrus goat cheese vinaigrette.
"Another from the “Fresh Beginnings” section of the menu is the Garlic Barbecue Delta Shrimp, which is served with smoked chile grits and sweet potato straws."
There is an indoor fire pit separating the bar and bar seating area from the main dining room.
The front of the restaurant has a bar-height table seating area.
The main dining room at Kota Wood Fire Grill.
Another view from the main dining room at Kota Wood Fire Grill.
Those who work in Grand Center seem to dine in Grand Center.
The main dining room, as seen from the bar area.
The main dining room of Kota Wood Fire Grill. Kota opened in February 2010. Its sister restaurant is Triumph Grill. Both restaurants are owned by Steve Smith of the Lawrence Group.
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The Voodoo Shrimp Pasta is served with hickory-fired shrimp with squid ink fettuccine in jalapeño cream sauce. It is served with roasted corn and poblano peppers.
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