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December 16, 2013 Slideshows

Despite Great Food and Service, Eleven65 Doesn’t Quite Add Up 

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The restaurant, which bills itself as a “modernistic interpretation of home grown dishes and an educated service staff,” opened this October in O’Fallon. It’s an upscale establishment, offering Dom Pérignon on its wine list and truffles in its butter. Yet its menu is presented like a school-play program. And the dessert menu? It’s an index-card-sized piece of paper as well, probably printed six to a sheet from that same office ink-jet. Granted, a menu does not make or break a place. It does, however, call into serious question the proprietors’ judgment for putting so little thought into a diner’s first impression.

Keep reading: Cheryl Baehr's review of Eleven65.

Photos by Jennifer Silverberg for the Riverfront Times.
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The seafood stew is made with mussels, clams, fish, shrimp and calamari in a tomato-saffron broth.
The smoked pork chop is cold smoked with apple and cherry wood, served with cider sauce, compressed apples, spinach and sweet-potato puree.
The seafood stew is made with mussels, clams, fish, shrimp and calamari in a tomato-saffron broth.
The "Beets & Pomegranates Salad" is made with goat cheese, candied pistachios, pomegranate molasses and balsamic dressing and served with lavash.
Duck breast comes with pickled shiitake mushrooms and bok choy.
Dolce de leche, with pretzel ice cream and nutella.
Inside Eleven65.
Eleven65's sous chef, Jeremy Estes.
The dining room at Eleven65.
Eleven65's bar area.
Two of the owners of Eleven65, mother and son, Elizabeth and Hal Sparks.
The dining room at Eleven65.
The dining room at Eleven65.
The dining room at Eleven65.
The dining room at Eleven65.
The dining room at Eleven65.
The dining room at Eleven65.
Outside Eleven65.
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The seafood stew is made with mussels, clams, fish, shrimp and calamari in a tomato-saffron broth.

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