July 27, 2014
My mentor had promised me a couple years ago that he would take me to Vin de Set as a graduation gift. That promise finally came to fruition this past weekend. In any case, they say food is more about the company and the atmosphere than the food itself. As I write about this last supper and look back on my time in St. Louis, I can say that this statement is true.
First and foremost, the interior decorating of the restaurant was beautiful. There was plenty of seating and the hardwood floors gave a rustic feeling. I neglected to take a photo of the patio seating, but that was by far the best location for a cooler summer day.
Additionally, I believe one fault of American culture is the need to rush through everything, including dinner. This time, dinner stretched for nearly four hours and I had never been more satisfied with a meal in my entire life. My apologies if I don’t know the specifics of each plate. I wasn’t the one ordering!
— Cheese Plate
We had a chedder-type cheese and a goat cheese with rosemary crumble, olive tapenade, eggplant spread, tomato spread (with a hint of sriracha), and honey dijon spread. And of course some Rosé wine for a crisp finish! The rosemary crumble was the most interesting, in my opinion. Instead of being sweet like most crumbles, it was peppery and had an herbal base instead. The eggplant spread had hints of garlic and was probably my favorite. The cheeses were of course phenomenal. The goat cheese (in white) was silky and more mild while the cheddar was a little more sharp but still milky and fatty. The wine paired wonderfully with all of them, as it was light and had a touch of sweetness. Look at that beautiful amber color!
For dinner, we had a bottle of 2012 Hahn Estates, a GSM wine (grenache, syrah, mourvedre)
The deep red color was beautiful in itself, but the wine was delicious. Admittedly, I’m no wine connoisseur, but this was fantastic.
— Corn Battered Troutdale Trout (celery root-lime bean succotosh, grilled kale, and buttermilk dressing)
Perfectly crisp on the outside but moist fish on the inside… The succotosh provided a nice contrast to the soft meat of the trout, as did the grilled kale. The seasoning melded together perfectly, with the buttermilk enhancing the flavor of the trout as well.
— Barramundi
This must have been their special, since I am unable to find it on the menu, but it is barramundi with a tomato-based sauce on top over a bed of lentils or some equivalent. The fillet was crispy on the outside but extremely tender on the onside. The sauce added some sweetness without overpowering the natural taste of the fish.
— Grilled Wenneman Pork Tournedos (rosemary potatoes sarladaise, swiss chard, braised radishes & apple cider gastrique)
As for my dish, where to begin? The pork was succulent beyond compare. I was pleasantly surprised that it was subtly sweet. It paired nicely with the potatoes (which were tossed in duck fat – yum), which provided a starchy component to the dish. Surprisingly, I loved the braised radishes because their sourness balanced out the sweetness of the apple cider gastrique and the sweetness of the meat. Lastly, the swiss chard added a bitter component to round out the rest of the dish. In addition, the taste of the wine changed as you ate each part of the dish (sour, sweet, and bitter). It was a whole kaleidoscope of flavors with each bite. I was salivating with each bite – you couldn’t ask for more.
— Maple Mascarpone Cheesecake (caramel poached apples & maple cream)
The waiter said, “This dessert is a small gift from heaven.” He definitely wasn’t wrong, especially because I usually don’t like cheesecake! Indeed, the cheesecake itself was creamy and light, while the apples added a touch of crispness. The drizzled caramel was divine, and mmm – it was definitely a piece of heaven.
— Lemon meringue crepe
I believe this is part of their summer menu, and the crepe was wonderfully sour. The sweet berries, however, provided a nice contrast. The crepe itself was fluffy and soft – a perfect end to an evening!
— Vanilla Bean Creme Brulee (with fresh berries)
I have never had creme brulee before and am now biased forever. The crystallized top layer was delicious, with the bottom layer having a distinct egg flavor that I found surprisingly decadent. It was not overly sweet (something I hate about most desserts) and the fresh berries added a bit of tartness to the fluffy body of the creme brulee.
Overall, a truly, truly, truly phenomenal restaurant. Our waiter was funny, knowledgeable, and observant. The ambiance was superb, and the food was well – you know how it was.
Rating: 6/5 (it was that good)
Well, this marks the end of my food adventures in St. Louis. The city has treated me well and has shaped the adult I am becoming. As I make my next journey tomorrow morning towards Florida, I can fondly look back at not only the food, but the laughs, the conversation, and the company that accompanied each trip. I hope all you readers have enjoyed reading as much as I have enjoyed writing.
This is not the end, however. As I get settled down in my new place, rest assured that the next installment will continue with restaurants in Tampa. Au revoir for now, St. Louis, and I will see you later. It is never goodbye.
Food for the Nguyen 