Home >> Food >> Taihu Chateau brings back art of conversation with new spring menu

Taihu Chateau brings back art of conversation with new spring menu

Tapas and other delicious easy-to-eat menu items pair well with wine and conversation at Taihu Chateau.

Tapas and other delicious easy-to-eat menu items pair well with wine and conversation at Taihu Chateau.

If you walk into a restaurant one night and order off the menu, would you be surprised to come back the next week and find an entirely new set of dishes?

At Taihu Chateau, keeping things fresh is commonplace. That’s because its owner, Tyrus Ivory, is always mixing up his selections to give customers something new every single time they visit.

And Ivory doesn’t fail. His restaurant is known for combining an international feel with dishes that are both unique and creative.

“We figured a lot of people that live out here always travel down to the Central West End, always travel down to Clayton, always travel down to downtown,” he said. “So, we’re bringing that eclectic taste and that fusion that’s down there that people enjoy. We’re just bringing it out here with our own twist to it.”

Some of Taihu Chateau popular dishes include Crab Cakes with Horseradish Cream, Rib-eyed Steak, Shrimp Scampi Pasta and Prosciutto-Wrapped Peaches. For new customers, Ivory recommends trying the Gourmet Beef Polish. This dish combines a Vienna polish sausage with spinach leaves and caramelized onions, which Ivory wraps in a Hawaiian roll before adding cheese and topping it off with ketchup and mustard to give customers a truly unique experience.

As St. Louis enters a new season, Ivory has been hard at work preparing his spring and summer menu. The new dishes embrace a farm-to-fork style, with fresh, organic ingredients and easy-to-eat cold dishes. What makes Ivory’s new additions even more interesting is they are created by a group of more than 10 guest chefs.

“Our spring and summer menu is going to be stuff that customers can come in here, pick up and quickly eat. It’s more of a conversation-type food,” Ivory said. “It’s not the whole, ‘OK, well let’s sit down and have a meal.’ It’s more ‘let’s sit down and have a conversation,’ because that’s the type of atmosphere we want to create.”

The restaurant serves as a hub for the community, holding book clubs, health club presentations, live music and other events for patrons.

Situated in Weldon Spring, Taihu Chateau is more than just a restaurant. Guests also can browse its wine shop, which sells both international and local wines, enjoy tapas at the bistro, or relax, unwind and enjoy a drink in the lounge.

“We want people to sit down, have a good time, have good conversation and enjoy each other,” Ivory said. “I think in this time – where everything is technology advanced –  people have lost the art of conversation. That’s what we’re trying to bring back – the art of conversation, along with having a good drink and having some nice food to nibble on.”

Much like his food selection, Ivory also switches up his wine offerings based on the season. This spring and summer, the wine shop plans to sell more white and spring-tasting wines. According to Ivory, customers enjoy the California Napa Valley Cabernets, Pinot Grigio, and Rieslings from Germany. Red blend wines also have been popular with customers, he said.

“Our red blends have been flying off the shelf, and I think people just really have been embracing the fact that we have so many other types of wines here,” Ivory said. “Normally, in this area, it’s a lot of local wines, which the customers do love, but they also want to experience different types of other wines, too.”

At the end of the day, Ivory said it’s all about the experience for his customers. He takes pride in interacting with them and providing them with a unique and comfortable environment.

“They feel relaxed, they feel enjoyment here, they enjoy themselves, they have a good time, and they look forward to coming back,” Ivory said.

Taihu Chateau 1096 Wolfrum Road • Weldon Spring (636) 922-9162 11 a.m.-11 p.m., Monday-Thursday 11 a.m.-1 a.m., Friday and Saturday 2 p.m.-10 p.m., Sunday
Print Friendly, PDF & Email
Share this: