Photo by Ed Aller
On August 27, the Tenderloin Room (232 Kingshighway) will raise a glass to 60 years. The iconic steakhouse at The Chase Park Plaza Royal Sonesta is celebrating the occasion with a ticketed bash from 6–10 p.m.
Offerings include a live band in the style of Frank Sinatra and The Rat Pack; all-inclusive classic cocktails, wine, beer and champagne; a plethora of hors d'oeuvres; a custom Stella Artois chalice engraver; and even a magician, for those who enjoy a little sleight of hand with their party.
The evening's menu will include multiple cuts of beef with various sauces (such as bacon wrapped tenderloin tips with house steak sauce and zabuton aguachile), flambé and charcuterie stations, smoked salmon cakes, classic shrimp cocktail, and lobster-stuffed mushrooms.
"Chef Shelby Johnson and her kitchen team will be sending out passed appetizers throughout the night," says co-owner Bob Brazell, "including both T-Room classics and off-menu specials."
The Tenderloin Room first opened its doors inside The Chase Park Plaza & Hotel in the early 1960s. Known for classic gourmet dining, the historic restaurant has hosted such guests as Sinatra, Dean Martin, and George Clooney over the years.
Courtesy of Crisp Hospitality Management
The illustrious St. Louis steakhouse changed hands in June 2019, when veteran restaurateurs Jules and Dino Karagiannis sold the restaurant to Ben Strake, Brazell, and Rick DeStefane (pictured at right) of Crisp Hospitality Management, owners of Byrd & Barrel and Tamm Avenue Bar. The restaurant reopened later that year.
“We just feel so lucky to be carrying on this 60-year tradition,” says Brazell. “Especially right now, with the high cost of goods and everything else, we wanted to take a night and do something a little different—have some fun, serve some great food and drinks, and, most importantly, thank all of our amazing guests, friends, and family for all the support.”
Tickets are available for $150 per person, and the team has some surprises in store for the evening.
Photo by George Mahe
