The 130-seat restaurant promises fine dining at affordable prices, says Moonrise owner and local impresario Joe Edwards. Sidewalk dining will fit around 40 more people.
General manager and certified sommelier Chad George oversees the staff of 85 at the restaurant, which he says will serve "classic American [cuisine] with a few twists." The starting menu was available at a media showing Thursday, but this will change often, with the first change coming on June 1.
Monarch and also worked as a wine director for two years.
Longtime Executive Chef at Blueberry Hill, Maurice Reed, will work with chefs Brendan Noonan and Wes Johnson, who left the Shaved Duck late last year. (Read a review of their fare at the Shaved Duck.)
Matt Obermark will be the bar manager, which includes the bar in the Eclipse and the Rooftop Terrace Bar, which is slated to open in mid- to late May. Both will operate with 3 a.m. liquor licenses.
George touted the "speakeasy" quality to each cocktail served at Eclipse, "measured down to the quarter-ounce." Drinkers can count on precisely made Manhattans, Old Fashioneds and French 75's, George said.
"It's more crafting drinks than bartending."
Jive & Wail and Riddles Penultimate -- along with Schlafly and AB InBev products.
Hours at the Eclipse will be scheduled around the hours of typical hotel guest, opening at 6:30 a.m. and closing at 3 a.m., seven days a week. The phone number is 314-726-2222.
Eclipse Entree Menu
Lobster Pot Pie - $22
Brandied lobster cream, golden potatoes and English peas in pastry
Fleur de Sel Steak Frites - $26
Grilled ribeye with hand-cut fires and fresh vegetables
Filet of Beef - $28
Tenderloin with cabernet glace, whipped potatoes and fresh vegetables
Butter Roased Breast of Chicken - $18
Lemon mascarpone risotto and grilled asparagus
Bone-in Pork Chop Normandy - $19
Cider marinated, calvados black pepper cream, apple and potato gratin
Trout a la Plancha - $24
Spring mushrooms and English pea hash
Fresh Fish of the Day - Market Price
Selected by our chef and flown in by moonlight
Pasta Malfatti - $15
Spinach and ricotta dumplings, sauteed in olive oil and garlic
Spring Vegetable Risotto - $16
Fresh vegetables, arborio rice and black pepper cream. Vegan preparation is available.
Chicken with Penne al Pesto - $17
Grilled chicken breast with basil and toasted pin nuts pesto