The classic Balaban’s small plate of barbecue salmon is served with black bean hummus, warm slaw and tortilla strips. Here it is paired with a Willamette Valley Argyle Pinot Noir.
Behind the deli counter is Perry Fischer portioning the pastrami, which is made in-house, for the Reuben sandwiches.
There are also four flatbreads featured on the menu, one of which is the Duck Confit Flatbread. It is made with a raspberry chipotle “sauce,” butternut squash and goat cheese. It is shown here with a Josh Cellars Cabernet Sauvignon.
Behind the bar at Balaban’s.
A small plate, new to the West County Balabans: applewood bacon-wrapped Berkshire pork loin, with a sweet potato puree, gorgonzola port wine reduction, and paired with a 2001 Croix de Bois Chateauneuf-du-Pape M. Chapoutier.
Executive chef Kevin Sthair in the small but functional kitchen at the new Balaban’s in West County.
For dessert, how about the Chocolate Pâté? It is served with a raspberry sauce and crème anglaise.
Balaban’s in its new West County location, at the intersection of Baxter and Olive in Chesterfield. The restaurant opened on November 20, 2009 after many years in St. Louis’ Central West End.
One of the pre-packaged gift baskets available at Balaban’s gift shop.
The new Balaban’s has multiple offerings for its guests: a tapas bar and partly a wine cellar, deli and gift shop. This photo shows off the deli counter with an old Café Balaban sign.