Siam's ambitious attempt to be both a nightclub and an upscale eatery at the former Novak's 

This pan-seared scallop is served with edamame puree, a crispy shiitake mushroom and nori butter.

Jennifer Silverberg

This pan-seared scallop is served with edamame puree, a crispy shiitake mushroom and nori butter.

Owners Steven Preston and Ron Bray wanted to bring a different kind of entertainment experience to St. Louis. Siam is their experiment. The restaurant, bar and nightclub wants patrons to eschew labels (gay or straight, restaurant or club) and just come out for some good food and dancing. Chef Tyler Davis’ pan-Asian menu features fusion interpretations of classic comfort food. The Korean fried chicken, or “KFC,” drizzled with a sweet soy reduction, is an Eastern take on the chicken wing. Likewise, the “Umami Sliders” dress up the classic bar staple with housemade tofu, sweet tomato jam, fried shallots and wild mushrooms. Most notable is the kimchi hot pot, a steaming dish of pork-infused broth that teems with house-fermented vegetables, spinach, leeks and pork belly. Siam also serves a comprehensive sushi selection; the spicy crab and baked scallop salad on the “Goku roll” makes it a must-try. Do not pass on the desserts. Formerly a pastry chef, Davis’ creativity is on full display with offerings such as plum wine poached pears with mascarpone cheese. If the weather permits, dine on the patio, then head to the dance floor to work off what you ate.

Click here to read the Riverfront Times' full review of the Grove's Siam.

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