Our Monthly Update

Every month we will send out a newsletter detailing the travels we have experienced, and a sneak peak to what’s new in the month ahead.

Happy February! It’s incredible to think that our 5 month anniversary is just around the corner. As always, thank you to all of you for your continued support. It is very rare that a new restaurant can take a week off in its infancy, we are incredibly greatful for the success you our guests have given us. Our travels spanned the country and the hemisphere. Executive Pastry Chef Summer Wright and Merritt Duncan were able to visit Northern California, Alex Nezam traveled to Nashville and Charleston, Brad Biesinger experienced NOLA for the first time, Nicki and Adam visited Michigan, Andrey saw his best friend get engaged in Peru, and everyone of us got some needed R&R in the preparation for an incredible 2016. Without our guests, none of this would be possible-from the bottom of our hearts we thank you and here’s to a great new year!

With the chill still in the air for a few more weeks we are working hard to bring you some hearty winter treats. Come on in and taste a few of our new menu options such the Pork Bahn-mi, the Al Pastor, or our take on the St. Louis classic Pasta con Broccoli. With the weather of the last few days, it’s not too hard to start thinking about spring being around the corner. We are very excited to announce that we will unveil BRUNCH in the near future. Stay tuned for exact dates! In the mean time, we would love to have you and yours in for dinner to beat the last of winter’s chill.

Valentine’s Day

In honor of cupid’s weekend, Reeds American Table will be offering a four course prix-fixe dinner on Saturday February 13th as well as Sunday February 14th. The menu is listed below. Please note that we will not be offering the regular a la carte menu on these evenings. If you would like to celebrate with the regular menu, please visit us on Friday or Monday.

The cost for Chef Matt’s menu is $60 per person, with optional wine pairings selected by our sommelier staff for an additional $40 per person. The pairings will be set based on your selections, no substitutions.

Reservations can be made from our website and require a $25 per person deposit that will not be charged unless a cancellation is made within 48 hours of the reservation. Please let us know if you have any dietary restrictions or food allergies when making the reservation and we will accomodate the menu to suit your needs. Please note that if special requests are not communicated, we may not be able to honor them on the spot.

From the Chef

In February we would like to highlight our Pig’s Head Torteloni. The pasta, whose name just means a small tortellini, is made in-house with whole egg and flour. The stuffing starts with an entire pig’s head rubbed with Calabrese seasoning and braised in mirepoix until everything has fallen off the bone. The contents are then made into a puree, folded into the pasta, and cooked to a slight al-dente texture. As for the second half of the dish, the broth consists of mushrooms also braised in mirepoix and reduced down to concentrate the flavors. Soy is added for depth and a bit of salt and umami. We finish it off with fried sage leaves, parmesan, and toasted hazelnuts for extra aromatics, tang, and texture. Six to eight tortelloni to an order makes this a fantastic dish to try out as a group, or it makes a good starter before a large plate for a single diner. $12.
Matthew R. Daughaday

Pastry Piece

Cheese Highlight: Point Reyes Farmstead Cheese Company “Toma”

toma 1

Toma is produced at Point Reyes Farmstead Cheese Company located in Marin County, California. They are a family-owned farmstead that has been producing cheese since the 1960’s. They’re Holstein cows graze on lush certified organic grasses and are supplemented with a grain mix that includes local almond shells.

toma 2Toma is a semi-firm, pasteurized cow’s milk cheese with tangy, grassy notes. It’s modeled after an Italian table cheese however the curds are produced in the style of a gouda. I visited this farm in the Summer of 2010 and have been hooked ever since. I was able to meet the family, cheese-maker, and tour their land. They are passionate and dedicated to their business; all the way from managing the terroir, to producing cheese, and helping the environment. At Reeds the Toma is served with fresh granny smith apples and honey.

Summer Wright

On the Vine
New Wines for Winter

In time for the new year, the Reeds sommelier staff is proud to unveil our winter list. As always there are other special wines cycling through the building, but we are especially proud of our new and enhanced Central and Southern Italian offerings as well as a few new selections from Argentina, Uruguay, Georgia, and Turkey.

Our by the glass menu now features Pinot Blanc from one of Alsace’s most regarded producers, Marcel Deiss. We have also introduced a new Gruner-Veltliner, Riesling, Pinot Noir, Frappato, and two new Bordeaux blends- one from California and one from Italy. Come by and try them out today!

Sunday School Wine Class is taking on The Old, Old World!

In February we will be covering the cradle of wine making history and track the evolution of how this beverage has been produced over the last 7,000 years. We will follow a new theory of human migration that ties together the common flood myth of many cultures with the collapse of the ice bridge across the Dardannelles. Around 6200 BC there was a massive increase in the diversity of plant and animal life across Europe and the Near East. Most if not all of these species can be traced back to Central Asia and the region around the modern day Black Sea. This migration also brought a wealth of technical knowledge and increased population to these regions.

Ancient WinesThe oldest winery ever discovered dates back to that exact time period and was found in Armenia. We will follow that track of history and taste wines from the truly ancient regions for wine making; Georgia, Lebanon, Turkey, Greece, Israel, and Sicily.

Cost is $40 per person. Please make reservations online at http://www.reedsamericantable.com or call 314.899.9821 .

Andrey Ivanov

In the Spirit of Things


While bourbon has enjoyed somewhat of a renaissance (or perhaps just a naissance if we’re being honest) in the last few years, rye whiskey has remained somewhat overlooked. Why this has been the case continues to baffle me, as I have always found the grassy and herbaceous quality of the rye to be the perfect compliment (and in some cases antidote) to the sweetness of corn and barley in any mash bill. With that in mind, our shelves are always stocked with a generous, and rotating, selection of rye whiskies. My favorite for sipping or mixing is the High West Double Rye. It features a blend of two whiskies that could not be more different: a young, brash high rye (2 years-95% rye mash bill) and a considerably older rye which features considerably more corn. The result is an extremely flavorful rye that somehow retains the smoothness of a bourbon without sacrificing any of its spice. Come in and try a pour, either on its own or in “The Au Pear,” our twist on the classic Vieux Carre.
Richard Vagnino

From the Tap

kulmbacher eisbock

This month’s featured beer: Kulmacher Eisbock from Kulmbacher Brauerei in Germany. The coldest temperature ever recorded in Missouri history was February 1905 when it reached -​40°​. So even though we the groundhog saw his shadow, we are expecting cold temperatures, and recommending ​Kulmbacher Eisbock. ​This marks the 3rd brew from this particular brewery, after our draft Pils (Kulmbacher Edelherb) & bottle conditioned Monschof Kellerbier (a staff favorite). In the tradition of dark beers that are surprisingly drinkable (see: our Guinness Draught) Eisbock is unbelievably smooth, even at 9.2%. They achieve this by following a technique discovered by happy accident, when a brewer at Kulmbacher left a barrel of beer in the snow. They remove the frozen water and what’s left is Eisbock- rich & complex with surprising lack of harsh booziness. $9.

David Schroeder

Staff Highlight: Zach Althaus,
Coffee/Non-Alcoholic Director, Bartender Extraordinaire

Zach PicWhether he’s dreaming up an exciting new drink or making the night special for the diners at Reeds American Table, Zach Althaus is all about making the most out of every minute in the day.
Celebrating his 10th year in the coffee/restaurant business, he graduated from Rockhurst University in Kansas City, MO with a BSBA in Marketing. He was named President of the Dean’s Advisory Board and was one of three senior captains on the Hawks’ the golf team. Zach’s love of golf began in the prep ranks, where he was the first state medalist at Grain Valley High School, the lone member of the golf team to be inducted into the school’s Hall of Fame and the only four-time all-conference athlete in the history of the 100-year-old high school.

He developed a passion for coffee during an internship at The Roasterie in Kansas City that turned into a 5 year stint. Zach has worked in every phase of the industry, from sales and training to being a two-time qualifier for the U.S. Brewers Cup competition. He has thrived here in St. Louis for the past 4 year, placing 3rd in the 2013 Brewer’s Cup regional and 10th at nationals. He followed that performance with a 5th place regional finish and 18th place national finish the year after. Zach was also a two-time competitor who placed fourth in the 2014 U.S. Aeropress competition, his personal favorite way to make a cup of coffee.

If he’s not experimenting with new coffee blends and helping to create that unique dining experience, he can be found on the golf course or playing basketball. There isn’t a person on the planet who enjoys the dining and drinking experience more than Zach, whether it’s exploring a new restaurant in the metro St. Louis area or savoring his favorite coffees from Ethiopia.

Zach and his family live in Maplewood

Farewell and Goodluck: David Schroeder, Beer Director

DavidReeds American Table is having a bittersweet finish to this month’s newsletter. Our incredibly taalented and lively Beer Director David Schroeder is taking on the new role of being the Guinness Brewery Ambassador​ for the South Central Region of the United States. It is a big promotion, and we are thrilled for him as he progresses in his career. Dave will still be in St. Louis managing events for Guinness, so it’s not a complete farewell. He built the beer program at Reeds himself and we think it fitting to let him say goodbye in his own words.

For months after moving from Austin to here in St Louis, the locals would ask, “Why did you want to ​move here?” I found this hilarious, that a city with such amazing culture & history could be seen not as a destination, but a chore to live in. The truth is I moved to St Louis because I love St Louis​. ​Remnants of a squandered kingdom only 100 years old,​ t​he image of Forest Park at the 1904 World’s Fair looks like lost Atlantis or a Roman Forum. My own building was built with brick-a rarity in the Midwest- in 1904 likely to support the influx of people from the World’s Fair. Just east is the massive Lemp facility, a true masterpiece of German ingenuity senselessly killed by Prohibition (​See: the Dutch Act).
world's fairThe other truth is that I still love St Louis and I’m not ready to move back to Texas – in huge part because of my time at Reeds. Though only 5 months old, everyone there doesn’t seem to be tired of my stubborn & bull-headed antics-as people usually do- in fact they seem to embrace that sort of thing. Reeds to me had been both an experiment in the impossible- bringing together extremely intelligent artists & allowing (expecting) them to perform at a high caliber together- but also the beginning of that vision of St Louis my heart aches for.

​I’m sad to leave but also thrilled that for my new job I’ll be able to visit St Louis often, and I hope to live here again- and because of people and places like Reeds- not be asked, “why would you want to live​ here?” We’re rebuilding a lost civilization here, & we’re doing a damn good job.

Enjoy, and please save a seat for me at the end of the bar.

Cheers and Beers,

david signature




“The Beero”