"Restaurant Week" is a national event that first appeared in St. Louis 13 years ago as Downtown Restaurant Week. In subsequent years, the phenomenon has spread across the metro area. There's now a West County Restaurant Week, Restaurant Week on The Hill, Edwardsville Restaurant Week, and the City of Clayton has both a summer and a winter version.
The seventh wintertime iteration of Clayton Restaurant Week will be held January 23–29. In a nutshell:
• There are 16 participating restaurants, up from 15 last January.
• The “three courses for $25, plus tax and gratuity” format is slowly fading; due to rising costs, some restaurants have raised prices. This year, seven participating restaurants have adhered to traditional pricing, eight have raised the bar (to three courses for $35), one restaurant (Oceano Bistro) is offering both, and several are providing more items via optional upcharges.
• Guests can add a beer for an additional $5; the offerings include Stella Artois, Goose Island IPA, and Breckenridge Vanilla Porter.
• Guests can also add an extra helping donation to their check, all of which goes to Operation Food Search, a local charity that supplies a network of 330 food pantries and soup kitchens. The nonprofit feeds 200,000 individuals per month, a third of whom are children.
• Reservations are highly recommended.
• Click here for respective menus and to make reservations.
Here's what makes each restaurant especially appealing:
BEST DEAL: 801 Chophouse
As in past years, 801 Chophouse’s week-long menu is a close approximation of its three for $33 pre-fixe menu, available only on Sunday nights. Go for the Steak DeBurgo, a 6-ouce USDA Prime beef filet, topped with herb butter. (Note: Many steakhouses use a lesser grade of tenderloin.)
BEST CHOICE FOR FISH LOVERS: 801 Fish
Not surprisingly, all three entrée options at the region's ritziest fish restaurant come from the sea. Choose from New Bedford Sea Scallops, Louisiana-style Shrimp & Grits, and New Zealand Ora King Salmon. Start with a cup of the clam-heavy New England Clam Chowder.
BEST CLASSIC DISH: avenue
We can’t tell you the last time we saw Sole Meunière on a local menu, but we’d be willing to see how chef/owner Bryan Carr handles the simple, delicate French classic.
FOR PAELLA LOVERS: BARcelona
Traditional paella dates to the mid-1800s and calls for rabbit, snails, and chicken. BARcelona’s version is a mixta featuring chicken, chorizo, shrimp, and mussels over saffron-flavored Calasparra rice. A vegetarian version is also available, with mushrooms, asparagus, tomatoes, peas, and spinach.
BEST BOOKEND COMFORT FOOD: C.J. Muggs
To start, choose from Creole Gumbo, Baked Goat Cheese, Bayou Shrimp and Grits, or default to Muggs’ House Salad. And to polish things off, choose from New Orleans Bread Pudding, Deep Dish Apple Pie, or a Chocolate Brownie Sundae. Muggs' four entrées are pretty dang comforting, too.
BEST NOD TO ROLD GOLD: Café Napoli
We’re intrigued by the not-terribly-Italian pretzel-crusted trout with basil aioli and sautéed spinach—as long as we can pair it with Prosciutto & Jalapeno Arancini and Tartufo for dessert.
BEST PLACE TO “ADD A DRINK”: Cantina Laredo
While guests can add a beer for $5 at all participating restaurants during Clayton Restaurant Week, you can add a Casa Rita (for $5) or a "Choice of Mule" (an early contender for our favorite cocktail offering of 2017) for $8 at Cantina Laredo.
MOST CREATIVE USE OF THE STANDARD MENU: Crushed Red
At Crushed Red, the idea is for two people to dine for $25. Choose from a sharable first course, two mini salads (10 are offered), and a shared pizza (a dozen are offered).
BEST (AND ONLY) VEAL DISH: Dominic’s Trattoria
If you like Veal Saltimbocca, then consider Veal alla Josephine, a gussied-up version topped with mozzarella and a white wine sage sauce.
BEST NEW CLAYTON RESTAURANT WEEK RESTAURANT (TIE): Herbie's, Louie's Wine Dive
If you haven’t seen how the Herbie’s group refurbished the former Cardwell’s in Clayton, it’s time. And if you haven’t sampled one of Louie's blackboard wines, you should.
MOST SUPPLEMENTS: The Libertine
Although The Libertine’s basic three-course menu is priced at $25, it’ll be hard not to upgrade at least one item (there are eight options) for a supplemental charge.
BEST TRADITIONAL DINNER: Morton’s The Steakhouse
It’s hard to argue with a Caesar salad, Morton's 6-ounce filet, and a slice of key lime pie.
BEST TWO-TIERED MENU: Oceano Bistro
We like the simplicity: one menu is $25; the upgraded version is $35. (We took a gander and opted for the less expensive one. Your mileage may vary.)
MOST APPEALING ENTRÉES: Remy’s Kitchen & Wine Bar
Seafood Cioppino, Bronzed Mahi, Chermoula Grilled Beef Tenderloin…and three more options. Start with the Frtto Misto, and end with the Chocolate Napoleon. All for $25. Thank us later.
AFFORDABLE UPGRADES: Ruth’s Chris Steakhouse
Several restaurants offer an upgrade from a 6- to an 8-ounce filet during Clayton Restaurant Week, but doing so will cost you less at Ruth’s Chris. Plus, one of the available no-charge sides is that steakhouse staple: creamed spinach.
(One final note: When making reservations, be sure to mention you’ll be participating in Clayton Restaurant Week, as chefs base daily prep amounts on that number of covers.)
