Grand Cru Restaurant- Posted 2/16/09
For an hour before I started writing this review, I simply stared at my computer. I really couldn't think of the perfect way to describe my Friday night visit to Grand Cru. So, in the name of research, I decided to scope out their website. After only a few seconds into my visit of the Grand Cru website, I glanced up to the right hand corner and noticed the phrase "More than you imagined, for less than you expected", which is exactly how I felt about my experience at the Grand Cru.
The Grand Cru is one of those locations with a commanding physical presence about it. It looks like a castle perched on a hill, the kind of place to which you're only granted entrance by knowing the secret handshake. Its name alone conjures up an image of exclusive, fine dining.
In reality, my guest and I couldn't have felt more welcomed. We decided to dine in the Grapevine Lounge, where local musician Tim serenaded us with an array of classic hits. With the ambience created by the dim lights and the lit fireplace, it was easy to feel as if I were right at home.
Our waiter John was as nice as he was engaging, and he knew the menu from top to bottom. For an appetizer, he suggested their house signature dish, a poblano pepper stuffed with duck confit, and topped with a sriracha and gruyere sauce. The whole dish just sizzled with flavor!
My guest ordered a salad. In my experience, a salad usually consists of lettuce, carrots, tomatoes, cheese, croutons and dressing, with some variances. This salad, however, completely redefined the genre. It came with fresh strawberries tossed in a raspberry cuili and apricot puree, with an almond encrusted wedge of brie cheese. I sampled a bite and was taken aback by the idea that this salad could be so dessert-like & scrumptious. In fact, it was big enough that any hunger could be completely satiated before the entrees rolled out.
Lucky for us, the entrees still rolled out and neither of our selections disappointed. I had the daily seafood special, a pile of steamed king crab legs with rosemary potatoes and buttery asparagus. To call it a "pile" was a vast understatement. The plate could hardly contain the large number of over-sized crab legs. As impressed as I was with the quantity, I was even more impressed by the quality. It had a perfectly soft texture and the taste had even a humble guy like myself feeling like a king.
My guest had the 8 oz. grilled filet beef tenderloin. The key word for this entree would be tender. It was a melt-in-your-mouth type of steak, marinated and cooked to perfection. After eating her salad, she was only able to get through about half of her dish, leaving the duty of finishing the steak up to me. Let's just say, I am really glad I took her.
For dessert, John suggested we try the Mediterranean brownie. It was a thinly encrusted, freshly cooked, warm brownie with French vanilla ice cream and hot fudge. Re-read the last sentence and you'll understand why it's not necessary for me to try and explain what a deliciously decadent treat it was.
Finally, I would be remiss if I didn't mention the wine. After all, the term "Grand Cru" refers to a regional area with a favorable reputation in producing wine. Their wine list is extensive. From California bottled Cabernet Sauvignon to French and Italian reds, your wine selection can be tailor-made for any type of celebration. In the mid-Missouri region, it would be difficult to find a restaurant with a more favorable reputation in providing excellent wine choices than the Grand Cru restaurant.
When the bill came, I was reluctant to look, instead peering at it from between the fingers covering my eyes. However, following the course of the evening, I underwent a state of beautiful shock, for two full course meals and night of drinks, it was very affordable.
To summarize, I believe the Grand Cru's Web site says it best. Take my advice: go to the Grand Cru, enjoy everything it has to offer, and I will guarantee you will walk out the door, look at your party and say…
"That was more than I imagined, for less than I expected."
Jeff Donoho
Food Evangelist
foodevangelist@midmodiningguide.com
MidMoDiningGuide.com
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