Just when St. Louis diners thought they’d digested the last morsel about the restructuring of popular Clayton bistro Bar Les Freres, an addendum was issued.
Yesterday morning, Take Root Hospitality (which operates the acclaimed Vicia, Winslow’s Table, and the newly opened Taqueria Morita) announced that Bar Les Freres (7637 Wydown) would become Bistro La Floraison (French for blossoming). The restaurant will open its doors with a series of ticketed events on July 9 and 10. It will open to the public for dinner Wednesday through Sunday beginning July 13.
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The Concept
In March, SLM announced that Take Root Hospitality—owned by Michael and Tara Gallina, along with culinary director Aaron Martinez—had purchased Bar Les Freres and intended to reopen it this summer following some minor cosmetic changes. At the time, Tara Gallina said the restaurant “will remain a French wine bar and that none of the fundamentals will change,” and that “the concept will not be dramatically different. We’ll hold onto some mementos in the space, but at the same time modernize it a bit.”
In yesterday’s release, she added, “We plan to stay loyal to the vibe and essence that helped establish Bar Les Freres as an iconic St. Louis restaurant. But we’re looking forward to bringing our own style to the restaurant as well, starting with a new name, and incorporating a playfully innovative take on French fare and our signature service experience.”
Gallina told SLM that since the group had reinterpreted the restaurant with a more “Parisian chic” look and feel, “a name change was probably in order, too.”
The Atmosphere
According to the release, the cosmetic refresh includes warm details, such as a custom pink banquette, sage-green wall coverings, romantic drapery, and artwork from Andrew Millner. Some of the seating is being reconfigured, but the number will remain the same (40 inside in two rooms, 24 outside). The second room (pictured below) can accommodate a party as large as 20 guests, seated at one table or several. Reservations will be accepted, “but being a neighborhood place, we’ll leave plenty of room for walk-ins, too,” Gallina told SLM.
The Menu
The former menu will get a refresh as well. Gone are the blinis with caviar and crème fraiche, gruyere soufflé, roasted bone marrow, double cut lamb chops, and the filet mignon au poivre with escalloped potatoes. The gougeres, French 75 cocktail, and oyster components will carry over to the new menu.
The new BLF “will retain its French flair and fare,” exemplified by a robust charcuterie program, caviar service, chilled seafood, and new dishes. Among the offerings: Smoked Salmon Rillette with crème fraiche, chives, and toasted brioche; Tomato Salad with whipped goat cheese, basil pistou, and toasted levain bread; and Short Rib Au Poivre with potato pave, arugula, and salted peppercorn cognac jus. Patrick Fallwell (formerly of Vicia) will serve as the bistro’s lead chef.
The Team
TRH staffers will run the front of the house. The general manager is Christina Schlicht, formerly of Winslow’s Table. TRH beverage director Kara Flaherty is spearheading the wine and beverage program. The cocktail menu, featuring riffs on French classics, will be curated by TRH bar manager Phil Ingram Weaver. Industry vet Patricia Wamhoff, a Certified Advanced Sommelier, has been hired as the on-site somm.
In March, Robinson told SLM that the restaurant is in good hands with the Gallinas, calling them “two very efficient and professional people” who have managed to assemble “an army of talent.”
