Back of the House at Molly's in Soulard
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Owner Luke Reynolds and Molly's Head Chef Mike.
Beef Burgundy in raw form.
Head Chef Mike basting the meat for Beef Burgundy.
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.
Julio frying a chicken breast.
Chef Mike preparing a Berkeley pork chop with seasoning.
Searing the pork chop before baking.
Newman pork chop before baking in Molly's oven.
Mustard greens and butternut squash for the Newman pork chop.