March 25, 2014 Slideshows

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Planter's House Serves Intellectually Curious Cocktails in Lafayette Square 

Patrons may come for the cocktails, but Planter’s House presents a respectable food menu divided into three sections: “Nosh,” “Satiate” and “Indulge.” “Nosh” takes bar munchies to the next level. The poutine is smashed, and fried fingerling potatoes are drenched in rich and chunky red-wine pork gravy, and topped with smoky Gouda. I could have drank the gravy straight from a pint glass. The rarebit is another small dish that pairs perfectly with a night of imbibing. The creamy cheddar and Parmesan dip is infused with Civil Life ESB, giving it a malty, bitter bite. It’s served with housemade pretzels sprinkled with coarse salt and fennel seed.

Keep reading: Cheryl Baehr's review of Planter's House.

Photos by Jennifer Silverberg for the Riverfront Times.
The mussel stew, served with cornbread, is sauteed in a green curry-coconut milk sauce.
Planter's House rarebit from the "Nosh" portion of the menu is made with Civil Life ESB, cheddar and Parmesan cheese and served with soft pretzels that are made in house.
The duck burger is topped with Gouda, a fried duck egg and frisee that's tossed in vinaigrette and served open-face on a pumpernickel bun. Smashed and fried fingerlind potatoes come on the side.
Planter's House rarebit from the "Nosh" portion of the menu is made with Civil Life ESB, cheddar and Parmesan cheese and served with soft pretzels that are made in house.
This Manhattan in a bottle -- made with Old Fitzgerald BIB Bourbon, Planter's House Sweet Vermouth, Angostura Bitters and Pierre Ferrand dry curacao -- serves four to five people.
The "Lamb Armstrong" is pan-fried lamb bollock with blackberry mustard and pickles, off of the "Nosh" portion of the menu.
The Planter's House three-layered cake changes regularly. Here, it;s a beet cake with goat cream-cheese icing with chocolate syrup and orange zest.
The "Get Behind the Mule," made with El Dorado Dark Rum, L'Orangerie, house ginger cordial and Angostura Bitters.
Matt Sorrell makes a Mary Pickford.
The "Bramble On" is chipotle-infused mezcal, Byrrh, blackberry syrup, lime and Dale's Pimento Bitters.
Executive chef Bradley Hoffmann in the Planter's House kitchen.
Planter's House bar.
Matt Sorrell makes a Mary Pickford.
Planter's House dining room.
Planter's House dining room.
Co-owner and master mixologist Ted Kilgore behind the bar.
Planter's House dining room.
Ted and Jamie Kilgore with Ted Charak at Planter’s House.
Planter's House dining room.
Planter's House dining room.
Planter's House dining room.
Outside Planter's House.
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The mussel stew, served with cornbread, is sauteed in a green curry-coconut milk sauce.
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