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March 09, 2010 Slideshows

The "New" Balaban's in Chesterfield 

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Go inside the new Balaban's, which has moved from the West End to Chesterfield. Read a review of Balaban's here. Photos by Jennifer Silverberg.
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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.
The deli counter, as seen from across the space, over rows of wine that greet you when you first enter.
The wine cellar, managed by both Steve McIntyre (one of the owners) and the new wine manager at Balaban’s, Aaron Zwicker, is home to about 500 vintages.
The gift shop area of Balaban’s offers baskets for purchase as well as custom baskets.
Also in the gift shop at Balaban’s are a variety of vintage decanters available for purchase.
Now, into the kitchen: the prep work begins with today’s first task, the shallots.
The refrigerated fish drawer in Balaban’s small, open kitchen.
Executive Chef Kevin Sthair had been a sous chef at the Balaban’s in the Central West End for five years and got his training at the Scottsdale, Arizona Culinary Institute.
The dining area at Balaban’s is positioned next to the wine cellar. You can purchase, at normal price any wine for your dining experience with an $8 corkage fee.
The dining area at Balaban’s: shop and dine!
The dining room at the new Balaban’s is in the round portion of the building. It sits at the front end of the parking lot by Dierberg’s in Chesterfield, at the intersection of Baxter and Olive.
Diners at Balaban’s wine cellar & tapas bar in Chesterfield.
Looking past the bars and into the wine cellar, Balaban’s carries approximately 500 vintages with maybe half of them under $20.
The bar at Balaban’s where guest can dine, taste wines or even attend one of Monday night, monthly, wine classes. On some Sunday nights, Balaban’s will also offer a special wine dinner. The next wine dinner will be held on March 21; it’s a Library Wine dinner.
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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.

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