Truffles

If your idea of Truffles is blue bloods and blue-haired old ladies, think again. Chef John Griffiths (the original chef de cuisine at the late St. Louis outpost of Larry Forgione's An American Place) has reinvigorated this Ladue warhorse with a oft-changing menu that fuses the rustic traditions of northern Italian cuisine with the local, seasonal produce of the Midwest. The pastas, made in-house daily, are exquisite, and appetizers like roasted bone marrow and house-made burrata cheese will make it difficult to save room for the main course, but with terrific seafood and meat options (especially such jaw-droppers as la bistecca fiorentena and the porchetta, both meant for two), you must.

Restaurant Details

If your idea of Truffles is blue bloods and blue-haired old ladies, think again. Chef John Griffiths (the original chef de cuisine at the late St. Louis outpost of Larry Forgione's An American Place) has reinvigorated this Ladue warhorse with a oft-changing menu that fuses the rustic traditions of northern Italian cuisine with the local, seasonal produce of the Midwest. The pastas, made in-house daily, are exquisite, and appetizers like roasted bone marrow and house-made burrata cheese will make it difficult to save room for the main course, but with terrific seafood and meat options (especially such jaw-droppers as la bistecca fiorentena and the porchetta, both meant for two), you must.

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