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Recipes - Sauce Segments

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Sauce on The Street: Balaban's

10:28 PM CDT on Thursday, April 19, 2007

Catherine Neville, Sauce Magazine

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(KMOV) -- When chef Andy White took on the head chef position at Balaban's, he knew he would be under a watchful eye.

While he kept some items on the menu, it's the new ones that are really getting the attention.

Among them, the Missouri rainbow trout served with spatzle and escarole.

He takes pride in finding the freshest ingredients from local farmers.

(KMOV)

The beet, blood orange, and feta cheese salad

Another specialty, the sautéed' chicken served with blanched spinach and topped with an olive and caramelized onion sauce.

First course specialties include a beet, blood orange and feta cheese salad.

Another favorite is the shrimp served on grits with a bar-b-que sauce that is unique to Balaban's.

For dessert, make sure you try another Balaban's staple, the beniet served with a strawberry sauce.

A classic has been reborn at Baliban’s in the Central West End.

Balaban's

405 North Euclid Ave.

St. Louis, MO 63108

More information on Balaban's

Sauce Magazine:

www.Sauce Magazine.com