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Those who know Bar Les Frères know the drill.
If you love Zoe Robinson’s teeny-tiny Clayton bistro as much as we do, this exercise will seem familiar: You do a drive by and assess the crowd from the comfort of your car, maybe circle around again to try and get a btter look inside, and debate and decide whether or not to park and take your chances, because, alas, BLF doesn’t accept reservations: the 26 seats—arguably the most charming seats in town--are all first come, first served.
General Manager Michael Weber says that policy will change on Monday, October 28.
“Zoe and I have been discussing this all summer,” he said. “Our plan was to begin taking reservations in late December--when we expand next door--but a few days ago we thought ‘why not do it now?”’ Makes total sense.
Weber is doing what, in our opinion, many no-reservations restaurants should do: reserve a limited number of tables every night, leaving a percentage of tables for walk-ins. Guests who must have a reservation can now make one, while guests who are used to taking their chances walking in can operate as they have before. It’s the best of both worlds. All interested parties get accommodated.
But there's still only 26 seats. What if six people want to reserve a table midway through a busy night? Weber had an answer: “Until we open up next door—a space we designed to handle bigger parties more effectively—the only way to accommodate a larger party is at the beginning of the night. Once we expand, we'll be able to handle sixes, eights, and if you want to book the whole space, parties of 22-24.”
It’s somewhat of a moot point, though, as the majority of BLF’s existing business is starry–eyed couples seeking nothing more than a romantic tête-à-tête...talking Schmoopie...maybe involving dinner, perhaps not.
The good news is that it is now possible to schedule a momentous occasion – an anniversary, birthday celebration, a Cards-win-the-World-Series soirée—at a very appropriate place to do so.
To make a reservation, call the restaurant directly at 314-725-8880. Weber, who’s probably turned turn away more diners than he’s accommodated, is more than happy to take your call.
Photography by Kevin A. Roberts
