October 26, 2010 Slideshows

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Monarch's Southern Bistro 

Since Monarch opened in 2003, through the tenures of its original executive chef, Brian Hale, and his successor, Josh Galliano, the Maplewood restaurant has greeted diners with two or even three different faces. There is the main dining room, of course, where the menu aspires to be -- and often is -- among the area�s best. In 2009, in fact, I named Monarch the second-most important restaurant to open in St. Louis last decade. Continue reading Ian Froeb's review of Monarch Southern Bistro. Photos by Jennifer Silverberg.
The Southern Bistro at Monarch. Closed this past summer for renovation, Monarch got a face lift and menu change with design by co-owner Jeff Orbin and menu by Executive Chef Josh Galliano.
The Southern Bistro at Monarch.
The Southern Bistro at Monarch.
The Southern Bistro at Monarch.
The front entrance to Monarch, with the Southern Bistro in the front end of the restaurant and the main dining room towards the rear.
The wine room, a private dining room adjacent to the main dining room, seats 20 guests.
The Skybox is a small exclusive dining room that seats 10 and is located above, and with views of, the kitchen.
The bar in the Southern Bistro. Every Wednesday and Friday, the Southern Bistro has live music from 8-11pm.
The bar area of the southern bistro often has sports on the flat screen televisions behind the bar. Monday night football, amongst other sporting events, can be viewed there.
Booth seating near the bar in the Southern Bistro.
While Ian's review is of the Southern Bistro, we couldn’t resist a peek into the main dining room with its 758 butterflies floating above head.
A peek at Executive Chef Josh Galliano in the kitchen of Monarch.
The impressively large kitchen, approximately 2200 sq. ft., as seen from the stairs leading to the Skybox table.
Executive Chef Josh Galliano doing some butchering in the kitchen at Monarch.
Line cook for the fish station, Rick Lewis.
Executive Chef Josh Galliano at work in the kitchen at Monarch.
Executive Chef Josh Galliano.
Line cook for the fish station at Monarch, Brent Morrison, stirring the saffron risotto.
Executive Chef Josh Galliano, plating.
Miniature Natchitoches Meat Pies - spicy beef turnovers served with a special sauce.
Boudin Balls - Cajun pork & rice sausage coated with Japanese bread crumbs and served with a Southern tartar sauce.
Boudin Balls - Cajun pork & rice sausage coated with Japanese bread crumbs and served with a Southern tartar sauce.
You can order items from the main dining room menu in the Bistro. One such example is the Blue Prawns appetizer, which are served with crispy pork belly, white soy pearls, daikons, roasted scallions and bacon. All in a kimchee broth.
The Sweet Potato Wrapped Catfish is served with roasted mushrooms, braised red cabbage, smoked salt and sage beurre blanc.
The Pecan and Bourbon Pie is old-style pie crust with a traditional pecan filling spiked with Kentucky bourbon.
A closer look at the Pecan & Bourbon Pie.
Finishing off the Monarch Southern Bistro adventure is the Blood & Sand. This cocktail is made of equal parts Scotch, Cherry Heering, orange juice and Sweet Vermouth. Yum.
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The Southern Bistro at Monarch. Closed this past summer for renovation, Monarch got a face lift and menu change with design by co-owner Jeff Orbin and menu by Executive Chef Josh Galliano.
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