10 Photos: The "New" Balaban's in Chesterfield

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Been to the new incarnation of Balaban's -- the old Central West End haunt that moved to West County -- that's now known as Balaban's Wine Cellar & Tapas Bar, out in Chesterfield?

If you've yet to make to the new restaurant, which opened in November of last year, and want to take peak at what you're getting into, photographer Jennifer Silverberg brings back these 23 photos of the food, the interior and the chefs in the kitchen.

Also, be sure to read Ian's review of Balaban's in this week's issue.

Here are ten photos:

The classic Balaban's small plate of barbecue salmon is served with black bean hummus, warm slaw and tortilla strips. Here it is paired with a Willamette Valley Argyle Pinot Noir. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The classic Balaban's small plate of barbecue salmon is served with black bean hummus, warm slaw and tortilla strips. Here it is paired with a Willamette Valley Argyle Pinot Noir. View the full slideshow here.
A small plate, new to the West County Balabans: applewood bacon-wrapped Berkshire pork loin, with a sweet potato puree, gorgonzola port wine reduction, and paired with a 2001 Croix de Bois Chateauneuf-du-Pape M. Chapoutier. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • A small plate, new to the West County Balabans: applewood bacon-wrapped Berkshire pork loin, with a sweet potato puree, gorgonzola port wine reduction, and paired with a 2001 Croix de Bois Chateauneuf-du-Pape M. Chapoutier. View the full slideshow here.
Behind the deli counter is Perry Fischer portioning the pastrami, which is made in-house, for the Reuben sandwiches. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Behind the deli counter is Perry Fischer portioning the pastrami, which is made in-house, for the Reuben sandwiches. View the full slideshow here.
The dining area at Balaban's is positioned next to the wine cellar. You can purchase, at normal price any wine for your dining experience with an $8 corkage fee. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The dining area at Balaban's is positioned next to the wine cellar. You can purchase, at normal price any wine for your dining experience with an $8 corkage fee. View the full slideshow here.
Balaban's in its new West County location, at the intersection of Baxter and Olive in Chesterfield. The restaurant opened on November 20, 2009 after many years in St. Louis' Central West End. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Balaban's in its new West County location, at the intersection of Baxter and Olive in Chesterfield. The restaurant opened on November 20, 2009 after many years in St. Louis' Central West End. View the full slideshow here.


There are also four flatbreads featured on the menu, one of which is the Duck Confit Flatbread. It is made with a raspberry chipotle "sauce," butternut squash and goat cheese. It is shown here with a Josh Cellars Cabernet Sauvignon. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • There are also four flatbreads featured on the menu, one of which is the Duck Confit Flatbread. It is made with a raspberry chipotle "sauce," butternut squash and goat cheese. It is shown here with a Josh Cellars Cabernet Sauvignon. View the full slideshow here.
Executive Chef Kevin Sthair had been a sous chef at the Balaban's in the Central West End for five years and got his training at the Scottsdale, Arizona Culinary Institute. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Executive Chef Kevin Sthair had been a sous chef at the Balaban's in the Central West End for five years and got his training at the Scottsdale, Arizona Culinary Institute. View the full slideshow here.
The refrigerated fish drawer in Balaban's small, open kitchen. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
For dessert, how about the Chocolate Pâté? It is served with a raspberry sauce and crème anglaise. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • For dessert, how about the Chocolate Pâté? It is served with a raspberry sauce and crème anglaise. View the full slideshow here.
Behind the bar at Balaban's. View the full slideshow here. - PHOTO: JENNIFER SILVERBERG

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