December 17, 2012 Slideshows

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Little Country Gentleman 

This week, Ian Froeb reviews Little Country Gentleman, the new concept from Mike Randolph, owner and chef of the SLU-area Neapolitan pizzeria Good Pie and the gourmet breakfast spot Half & Half. He says the dishes are "so remarkable that, at three months old, Little Country Gentleman deserves mention in a discussion of St. Louis’ best restaurants."

Read the full Little Country Gentleman review

Photos by Jennifer Silverberg for Riverfront Times.
Steak tartare, a starter course, is prime strip, cilantro, quail egg and daikon-radish consomme.
The relish tray, the other first course, comes with raw, roasted and pickled beets, radishes, potatoes and okra.
Course three, "Cow," is parsnip miso, root vegetables, pearl onion and Maytag blue cheese.
The cheese cart can be wheeled to tables for the meal's final taste.
The cheese cart can be wheeled to tables for the meal's final taste.
The No. 5 1/2 is a smoke canopy, koval white millet whiskey, housemade sweet vermouth, lillet blanc, port and barkeep apple bitters.
The No. 4 is Averell Damson gin liqueur, Swedish Punsch, gomme, lemon and Luxardo Fernet bitters.
Barman T.S. Ferguson at Clayton's Little Country Gentleman.
Barman T.S. Ferguson at Clayton's Little Country Gentleman.
Barman T.S. Ferguson at Clayton's Little Country Gentleman.
Inside Little Country Gentleman, the Clayton spaced is transformed nightly, from Half & Half, into this fine dining experience.
Nightly, this Clayton space is transformed Half & Half, into the fine-dining experience of Little Country Gentleman.
Nightly, this Clayton space is transformed Half & Half, into the fine-dining experience of Little Country Gentleman.
Nightly, this Clayton space is transformed Half & Half, into the fine-dining experience of Little Country Gentleman.
The open kitchen at Little Country Gentleman.
Chef de cuisine plating "Cow," the third course option, in the open kitchen of Little Country Gentleman.
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Steak tartare, a starter course, is prime strip, cilantro, quail egg and daikon-radish consomme.
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