March 19, 2014 Slideshows

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Nathalie's Serves Farm Fresh Food in the Central West End 

Nathalie’s could quickly go stuffy, but the low-key Voss opts for an eclectic mix of dishes rather than haute cuisine. At first, the menu seemed all over the place, but then I realized that Voss doesn’t need a concept to bring it all together. The ingredients, fresh from Overlook, are the common thread.

Keep reading: Cheryl Baehr's review of Nathalie's.

Photos by Jennifer Silverberg for the Riverfront Times.
Crispy sesame quinoa crab cake with avocado-grapefruit salad and ginger citrus vinaigrette.
Outside Nathalie's.
The "Vegetarian Winter Roulade" is roasted vegetables and wild-rice phyllo roulade and lentil Dijonnaise.
"Zarzuela de Mariscos" is seafood operetta: shrimp, scallops, Overlook Farm tilapia, clams, Catalan Romesco broth and saffron rice.
Peppermint pie is made with peppermint ice cream, chocolate cookie crust, Swiss meringue and hot fudge.
Nathalie Pettus owns both Nathalie's in the Central West End and Overlook Farm in Clarksville.
Rockbridge trout is encrusted with walnuts and served with roasted potatoes, citrus bagna cauda smoked trout stuffed mushrooms.
The "Sorbet Trio" features blackberries from Overlook, coconut and chile-chocolate.
Executive chef Jimmy Voss oversees the culinary program at both the Overlook Farm and at Nathalie's.
The "Sorbet Trio" features blackberries from Overlook, coconut and chile-chocolate.
"Zarzuela de Mariscos" is seafood operetta: shrimp, scallops, Overlook Farm tilapia, clams, Catalan Romesco broth and saffron rice.
Nathalie's main-floor dining room.
Farm fresh.
The entrance/host stand.
Nathalie's main-floor dining room.
Nathalie's main-floor dining room.
The entrance foyer looking in to the dining room.
Nathalie's main-floor dining room.
In the stairwell to the second floor are paintings of the owner and her family.
The upstairs dining room.
A back room upstairs.
Women's restroom.
Men's restroom.
The upstairs dining room.
In the stairwell to the second floor are paintings of the owner and her family.
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Crispy sesame quinoa crab cake with avocado-grapefruit salad and ginger citrus vinaigrette.
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