Libertine
Location: Clayton, MO
Food: Farm-to-table Inspired
Atmosphere: Sleek, upscale bar with rustic spin
Pan-seared sea scallops and leek vichyssois
Black Truffle and Missouri dam egg raviolo
NOTE: After the publication of this blog post, it was brought to our attention that the Libertine had closed as of Jan. 6, 2018. However, the food was truly amazing and they deserve recognition. Thank you Chef Samantha Mitchell for a wonderful meal, and we wish the Libertine family all the best on their next venture.
We visited Libertine for Alex's sister's birthday this year, and for once didn't check the menu before heading out. The dimly lit entry screamed "romantic/classy ahead," but once we stepped into the bar area, the entire atmosphere changed. The bar was naturally lit by the large front windows. The dining area boasted beautiful tables, handmade by local furniture maker Mwanzi. While retaining a bit of the upscale vibe from the entry, it softened into a laid-back, dress casual space.
Let's start with the alcohols. On the first round of drinks, I was beyond ecstatic to see one of my new favorite types of wine featured in the drink menu, an Austrian Grunerveltliner. Just like on our trip last year, it was still light and still bubbly. Alex chose a drink that I believe was created explicitly for him: "The Destroyer of All Hope and Peace." Terrifying name... amazing cocktail, mixed with tequila, ancho and arbor nectar, black salt, and a burn lime.
Round two through four was a mixture of Robert Smith's Social Security Check, a Paloma, the Revolver, and then back to The Destroyer. My personal favorite was Robert Smith's, and concoction of blended scotch, duck fat washed benedictine sweet vermouth, and a Laphroig 10 Year mist. Yes! Give me ALL the Scotch!!
For the table, we ordered the housemade burrata & jars, a quirky take on your standard burrata. A plate of toasted bread came out, accompanied by three small jars of the burrata, each one with a different flavor: Maple Pecan, Chili Basil, and Fig Jam. Of the three, my favorite was definitely the Chili Basil.
We also ordered a mixture of stuffed olives, glazed in an olive oil herb mixture.
And so began the main course. Alex decided on the Black Truffle & Missouri Dam egg Raviolo. The pasta was perfectly soft, and made with brown butter and sage, and stuffed with house made ricotta and Missouri wild mushrooms.
I went with the pan-seared sea scallops, not quite a special but not always on menu. The scallops were served on a buttered Missouri leek vichyssois, with local honey glazed heirloom carrots and local micro greens. They were seared well and slightly chewy.
While we did not indulge in a dessert on this visit, the menu offered a Watchamacallit, described as a chocolate brownie with salted caramel and peanut butter crunch, topped with caramel creme and peanut dust. I may not be able to enjoy it, but I'm sure Alex would have gone to town.
