The seventh eating place under Michael Del Pietro’s MDP Restaurants institution, Il Plato, joins such popular eateries as Del Pietro’s, Sugo’s Spaghetteria, and Tavolo V decidedly lighter fare than its siblings, with a focus on southern Italian cuisine reflecting Mediterranean and northern Italian influences.
“We desired to raise awareness on extra southern Mediterranean styles and sort of stray from our traditional brick lasagnas and heavy creams here,” says partner Ryan French. “Michael started in Clayton many years ago, and we wanted to come back return; however, we no longer utilize the same thoughts as our different restaurants – and we’re looking to have a piece extra amusing with our from-scratch kitchen.”
Executive chef Tim Adams works with cordon bleu Jordan Knight and roving supervisor Pat Baltes to bring the seasonally driven menu to Clayton. Adams’ culinary résumé includes operating in kitchens at such eating places as Pastaria, Cielo, and his family’s Ricardo’s Italian Cafe. He additionally formerly studied at Italy’s ALMA La Scuola Internazionale di Cucina Italiana. “This is right in my outdoor,” Adams says. “The simplicity of these delicacies is something I just, in reality, fell in love with.”
Filling the distance previously occupied via Remy’s Kitchen & Wine Bar, Il Palato seats ninety-eight. Scott Volding served as the architect, at the same time as Karen Pepper of Edwin Pepper & Associates served as the clothier. The easy, cutting-edge interior functions mixed media, including timber, iron, and marble, juxtaposed with textures including tweed and leather. A coffered, gridlike, underneath-lit ceiling sets the tone inside the eating room for meals intended for a pleasing evening out.
“It’s no longer inflexible or formal, but elegant,” French says. “We want this to be your experience for the night in numerous publications that you could take some time with.” From the menu, guests can select from highlights, including Adams’ favorites, tonno, or oil-poached tuna with aioli, capers, lemon, and Dijon. As every other mainstay, the entire roasted and filleted branzino includes olives, onion, tomato, egg, and pickled shallot French dressing. It additionally excites Adams to offer zeppole, or Italian-style ricotta donuts dipped in chocolate and covered in hazelnuts.
Il Palato could make a stellar place to treat yourself to an intimate, multicourse meal earlier than seeing Rigoletto from the Opera Theatre of Saint Louis. Popular nearby bartender Sasha Alms heads the bar program. The beverage listing features 15 wines via the glass and 50 or more via the bottle, 4 beer options, and craft cocktails. Most people’s idea of Italian cuisine is a combination of tortellini, minestrone, spaghetti, and lasagna. However, if you visit Italy with such a narrow view of Italian cuisine, you will be pleasantly surprised at the variety of food Italians eat.
The reason for this variety is simple. Italy has nineteen regions, each with its distinct cuisine. In addition, Italian cuisine changes according to the seasons. Fresh ingredients are of utmost importance in an Italian kitchen. As a result, you will discover that summer cuisine is different from winter cuisine.
North Italian Cuisine
Usually, Americans are familiar with the part of Italian cuisine that is typical of northern Italy. All the heavy dishes loaded with cheese and the rich sauce come from this reason. You will enjoy a stay in northern Italy if you enjoy the Italian food available in America.
Although you will be familiar with north Italian cuisine, you will still be surprised by the wonderful differences in authentic north Italian food and the Italian fare available in America.
