At long last, St. Louis gets a McCormick & Schmick's. Was it worth the wait? Go into the kitchen of the West County restaurant and read Ian Froeb's review. All photos by Jennifer Silverberg.
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Though part of a new expansion of West County Center, which includes another national chain restaurant, Bravo! Cucina Italiana, McCormick & Schmick's corporate template conveys an old-school, clubby ambiance.
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The stove-top cookin' at McCormick & Schmick's.
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The active kitchen with (from left to right) Tello Carreon, line cook, Derek Holthouse, line cook and Operations Chef, Henry Watson.
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On left, Derek Holthouse with operations chef (on right) Henry Watson.
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P.E.I. black mussels with clams. steamed with garlic, tomatoes, basil and white wine.
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Seafood and tomato risotto with mako shark, mussels, shrimp, bay scallops and artichokes.
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A fresh shipment of soft shell crabs arrives from Boston via Bob’s Seafood.
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A live soft shell crabs poses before its inevitable demise.
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Soft shell crab.
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Grilled Atlantic salmon with tomatoes and wilted spinach, that day's chef’s special.
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Mmm... bacon.
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Line cook Tello Carreon.
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Mussels served with the extra bowl for the shells.
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Flash-fried calamari is served with a trio of dipping sauces.
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The chocolate bag served with mixed berries and white chocolate mousse.
