September 10, 2013

Inside the Libertine in Clayton

"There is no denying the pedigree behind St. Louis' most talked about new restaurant, the Libertine. Executive chef Josh Galliano is a veritable legend in the St. Louis culinary community, best known for his time at the acclaimed, yet now shuttered, Monarch. He has garnered several James Beard Award nominations and last year won Food and Wine's 'People's Best New Chef-Midwest' award. In other words, he is kind of a big deal."

Read Cheryl Baehr's review of The Libertine restaurant.

Photos by Jennifer Silverberg for the Riverfront Times.
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The twice-cooked duck egg, garden-vegetable salad and chicken-fat sherry vinaigrette.
The twice-cooked duck egg, garden-vegetable salad and chicken-fat sherry vinaigrette.
Patio dining in front of the Libertine in Clayton.
Patio dining in front of the Libertine in Clayton.
Ramen -- soft poached egg, noodles, molasses bacon and pickled shiitakes -- from the lunch menu.
Ramen -- soft poached egg, noodles, molasses bacon and pickled shiitakes -- from the lunch menu.
The host station at the Libertine's entrance.
The host station at the Libertine's entrance.
From the dinner menu: "Three Little Birds," a trio of roast game hen, chicken and quail. Served with rice grits, maque choux and scorched okra.
From the dinner menu: "Three Little Birds," a trio of roast game hen, chicken and quail. Served with rice grits, maque choux and scorched okra.
From the dinner menu: "Three Little Birds," a trio of roast game hen, chicken and quail. Served with rice grits, maque choux and scorched okra.
From the dinner menu: "Three Little Birds," a trio of roast game hen, chicken and quail. Served with rice grits, maque choux and scorched okra.
Bartender Benjamin Bauer.
Bartender Benjamin Bauer.
The Libertine's blondie with coconut sorbet and macadamia nut tuile.
The Libertine's blondie with coconut sorbet and macadamia nut tuile.
"Crab Boil" curry is packed with mussels, lo mein noodles, squid cracklins, coconut milk laksa.
"Crab Boil" curry is packed with mussels, lo mein noodles, squid cracklins, coconut milk laksa.
The "Monseigneur Bocephus" is made with Eagle Rare bourbon, Benedictine, local honey and sarsaparilla soda.
The "Monseigneur Bocephus" is made with Eagle Rare bourbon, Benedictine, local honey and sarsaparilla soda.