Although beer has been brewed in Belgium for a thousand years, it’s that country’s Trappist monks who deserve a keg of kudos for refining its many beer styles, including tripel (brewed with three times the amount of malt and other ingredients). The sophisticated, high-octane concoction served as the genesis of Tripel Brasserie, St. Louis’ first Belgian-themed eatery, where (thankfully) the only reminder of Brussels’ notorious Manneken Pis is discreetly etched into glass-window transoms. Below, gargoyles and faux-brass heads stare but pass no judgment, so feel free to opt for the traditional, such as stoofvlees, a Flemish-style beef stew over frites, or mussels prepared six ways, using shellfish from Maine’s Moosabec Mussels—this is the only place in town that has ’em. Or go for escargots cooked in a marrowbone, a sublime dish that demands a swipe or two of toasty baguette. Beer aficionados say that because of the residual sugars and live yeasts, bottle-conditioned beers—like tripels—continue to improve with age. We trust that’s an omen for the eponymous brasserie.
1801 Park
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Lafayette Square
314-678-7787
Dinner Tue–Sat
