Back of the House at Molly's in Soulard

Go into the kitchen of Molly's in Soulard, which overtook the former space of Norton's earlier this year. Read Ian Froeb's review, "Creole Belle: Molly's in Soulard branches out with a bistro." Photos by Steve Truesdell.
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Owner Luke Reynolds and Molly's Head Chef Mike.
Owner Luke Reynolds and Molly's Head Chef Mike.
Beef Burgundy in raw form.
Beef Burgundy in raw form.
Head Chef Mike basting the meat for Beef Burgundy.
Head Chef Mike basting the meat for Beef Burgundy.
Missouri raised Berkeley Pork is seared before baking for the Newman pork chop.
Missouri raised Berkeley Pork is seared before baking for the Newman pork chop.
Barley Risotto and roasted root veggies make the bed of Molly's Beef Burgundy.
Barley Risotto and roasted root veggies make the bed of Molly's Beef Burgundy.
Julio frying a chicken breast.
Julio frying a chicken breast.
Chef Mike preparing a Berkeley pork chop with seasoning.
Chef Mike preparing a Berkeley pork chop with seasoning.
Searing the pork chop before baking.
Searing the pork chop before baking.
Newman pork chop before baking in Molly's oven.
Newman pork chop before baking in Molly's oven.
Mustard greens and butternut squash for the Newman pork chop.
Mustard greens and butternut squash for the Newman pork chop.