St. Louis Wing Week Returns April 8-15, 2024

Liluma's Side Door

This week, Ian Froeb reviews Jim Fiala's latest venture, Liluma Side Door. Read the review here. Photos by Jennifer Silverberg.
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The entrance to Liluma's Side Door, with the main Liluma entrance at the end of the block.
Jennifer Silverberg
The entrance to Liluma's Side Door, with the main Liluma entrance at the end of the block.
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Liluma's Side Door's dining room.
Jennifer Silverberg
Liluma's Side Door's dining room.
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Liluma's Side Door's dining room.
Jennifer Silverberg
Liluma's Side Door's dining room.
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Chef Brad Watts preparing the Steak and Eggs of the day, this particular day featuring a grass-fed tenderloin.
Jennifer Silverberg
Chef Brad Watts preparing the Steak and Eggs of the day, this particular day featuring a grass-fed tenderloin.
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Chef Brad Watts preparing the Steak and Eggs of the day, this particular day featuring a grass-fed tenderloin.
Jennifer Silverberg
Chef Brad Watts preparing the Steak and Eggs of the day, this particular day featuring a grass-fed tenderloin.
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Chef Brad Watts preparing the Steak and Eggs of the day, this particular day featuring a grass-fed tenderloin.
Jennifer Silverberg
Chef Brad Watts preparing the Steak and Eggs of the day, this particular day featuring a grass-fed tenderloin.
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Chef Brad Watts preparing the Steak and Eggs of the day, this particular day featuring a grass-fed tenderloin.
Jennifer Silverberg
Chef Brad Watts preparing the Steak and Eggs of the day, this particular day featuring a grass-fed tenderloin.
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Chef Brad Watts preparing the Steak and Eggs of the day, this particular day featuring a grass-fed tenderloin.
Jennifer Silverberg
Chef Brad Watts preparing the Steak and Eggs of the day, this particular day featuring a grass-fed tenderloin.
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The Steak and Eggs at Liluma's Side Door.
Jennifer Silverberg
The Steak and Eggs at Liluma's Side Door.
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The Steak and Eggs at Liluma's Side Door.
Jennifer Silverberg
The Steak and Eggs at Liluma's Side Door.
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Tools of the trade...
Jennifer Silverberg
Tools of the trade...
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Preparation of the "Ducks in a Lake," one of the "Pillows" on the menu.
Jennifer Silverberg
Preparation of the "Ducks in a Lake," one of the "Pillows" on the menu.
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Plating the "Ducks in a Lake."
Jennifer Silverberg
Plating the "Ducks in a Lake."
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Ducks in a Lake: "Pillows" stuffed with duck confit, truffles, parmesan and mascarpone served in a duck-stock broth fortified with Parmesan rinds.
Jennifer Silverberg
Ducks in a Lake: "Pillows" stuffed with duck confit, truffles, parmesan and mascarpone served in a duck-stock broth fortified with Parmesan rinds.
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The Bacon and Egg Pillow.
Jennifer Silverberg
The Bacon and Egg Pillow.
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The Bacon and Egg Pillow.
Jennifer Silverberg
The Bacon and Egg Pillow.
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The Bacon and Egg Pillow.
Jennifer Silverberg
The Bacon and Egg Pillow.
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The Fried Bologna: mortadella wrapped in prosciutto, flashed fried and finished with a Sicilian balsamic cream called tondo.
Jennifer Silverberg
The Fried Bologna: mortadella wrapped in prosciutto, flashed fried and finished with a Sicilian balsamic cream called tondo.
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One of the selections on the dessert -- or "Afterthoughts" -- menu: The Baked Potato. The Baked Potato is vanilla bean ice cream formed to look like a potato, dusted with powdered sugar and cocoa powder. It is then topped with whipped cream, toasted pistachioes and bacon.
Jennifer Silverberg
One of the selections on the dessert -- or "Afterthoughts" -- menu: The Baked Potato. The Baked Potato is vanilla bean ice cream formed to look like a potato, dusted with powdered sugar and cocoa powder. It is then topped with whipped cream, toasted pistachioes and bacon.
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Chef Brad Watts.
Jennifer Silverberg
Chef Brad Watts.
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