Review + Slideshow: Sanctuaria

by

JENNIFER SILVERBERG
  • Jennifer Silverberg
My review of Sanctuaria is now available online. Sanctuaria, serving what it terms "wild tapas," is located at 4198 Manchester Avenue in Forest Park Southeast. Call 314-535-9700 for more info. In this week's Back of the House slideshow, Jennifer Silverberg shows off some of that tapas as well as Sanctuaria's Day of the Dead-inspired look.
The very dark Sanctuaria, with some of its walls painted black, has a "Day of the Dead" overtone. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The very dark Sanctuaria, with some of its walls painted black, has a "Day of the Dead" overtone. View the full slideshow here.
The Vaca Frita with Chimichurri is flash-fried, shredded Angus steak served atop a warm potato puree and garnished with a citrus herb sauce. With this, the suggested pairing is the Piedra Garnacha. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The Vaca Frita with Chimichurri is flash-fried, shredded Angus steak served atop a warm potato puree and garnished with a citrus herb sauce. With this, the suggested pairing is the Piedra Garnacha. View the full slideshow here.
The Grilled Lamb Chop is described as smoked paprika-charred Colorado lamb, accented with a warm pine nut and bosc pear salsa. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The Grilled Lamb Chop is described as smoked paprika-charred Colorado lamb, accented with a warm pine nut and bosc pear salsa. View the full slideshow here.
A look at the interior before the crowds arrive. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG


The Mai Tai, as mixed by Matt Seiter, is Flor de Cana White Rum, house made macadamia nut syrup, fresh lime juice and Ron Zacapa 23-year-old rum. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The Mai Tai, as mixed by Matt Seiter, is Flor de Cana White Rum, house made macadamia nut syrup, fresh lime juice and Ron Zacapa 23-year-old rum. View the full slideshow here.
The Cheese Plate with Membrillo. Artisan cheeses paired with Quince paste and nuts. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
The shoestring sweet potatoes, back in the kitchen that will eventually top the lamb chops, among other items. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The shoestring sweet potatoes, back in the kitchen that will eventually top the lamb chops, among other items. View the full slideshow here.
Prep cook Tony Grindel preparing the Papas Rellenas, which are balls of mashed Yukon potatoes filled with picadillo and Spanish cheese; flash fried and served with warm sofrito for dipping. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Prep cook Tony Grindel preparing the Papas Rellenas, which are balls of mashed Yukon potatoes filled with picadillo and Spanish cheese; flash fried and served with warm sofrito for dipping. View the full slideshow here.

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