by Ian Froeb
After a soft opening this past weekend -- accounts of which Gut Check espied with much envy -- today is go time for the Libertine (7927 Forsyth Boulevard, Clayton; 314-862-2999). The new restaurant from the married team of Audra and Nick Luedde, with acclaimed chef Josh Galliano leading the kitchen, opens for dinner at 5 p.m. today.
Gut Check is always hungry for more restaurant news. Feed us your tips.
What kind of food can you expect from the Libertine? Well, why don't you just go have a look at the menu, which is available on the restaurant's website -- and not in PDF form!
A header to the menu explains the origin of the various dishes. Sort of.
The dishes below came about because of our whims & desires, the farmers, what was blaring on the radio, how the ingredients spoke to us, or the latest book we found time to read.
Those dishes include ash-roasted carrots with pea cavatelli; a miso-carrot purée, hickory-pecan "soil" and pea shoots; "country-fried" foie gras; chermoula*-rubbed lamb ribs with a buttermilk-dill sauce; and crispy octopus with broccoli-stem kimchi, piquillo-pepper broth, a purée of Japanese sweet potato and charred lemon.
* - an awesome traditional North African marinade/flavoring
Excuse us while we go take a cold shower.
The Libertine's regular hours are 5-10 p.m. Tuesday through Thursday, 5 p.m.-midnight Friday and Saturday and 5-10 p.m. Sunday.