Off the beaten path is often where great dining is found. Case in point, Clayton’s.
Located in O’Fallon, Clayton’s is tucked in a strip center at 104 Triad Center West, just 10 minutes from the intersection of Mexico Road and Mid Rivers Drive. A destination where upscale casual dining and affordable prices rule.
“We’re a lot more casual than we use to be,” said co-owner Kevin Kaegel, who traded white tablecloths for a casual, yet upscale experience that welcomes diners to come as they are. The Clayton’s experience offers two distinctive menus – one in the main dining room, the other in the bar.
On the bar side, Clayton’s serves up house-made pizzas and appetizers alongside classic pub fare such as Chicken Wings, Toasted Ravioli, Toasted Cannelloni and Spinach Artichoke Dippers, a new twist on an old favorite.
On the restaurant side, co-owner and Executive Chef Jim Thomas shows off his culinary skill by taking traditional favorites to the next level – one where dishes are loaded with flavor, generously portioned, splendidly served and affordably priced. Most entrées – from hand-cut steaks and pork chops to seafood and chicken – are served with a house salad and Clayton’s eye popping potatoes.
“We may have the biggest baked potatoes you’ll ever see. We order them in 50-pound cases, which means each case holds 40 potatoes. Every potato served is over a pound a piece,” Kaegel said.
Potatoes are just one example of how Clayton’s takes extraordinary measures to procure the highest grade ingredients for Thomas to transform into upscale dishes customers return for, time and time again.
Among the favorites is Thomas’ decadent spin on Chicken Parmesan, which is lightly breaded, oven-roasted and topped with a rich Chardonnay cream sauce rather than a red sauce. According to Kaegel, you won’t find anything like it anywhere else. The same can be said for another Clayton original, Kona Chicken. Coconut battered, oven-roasted chicken breasts are ladled with rum sauce and topped with grilled pineapple.
While Clayton’s steak offerings are traditionally prepared, it’s hard to go wrong with a half-pound Filet Mignon grilled to perfection and served with Maître D´ Butter, or a 12-ounce Black Angus Strip or 14-once Ribeye. For a truly memorable experience, add Clayton’s signature Au Poivre Sauce, a brandy and cracked pepper cream sauce.
Then, top off your meal with another star menu makeover – dessert – created and served to dazzle.
Listen up. You’ll hear “Wow!” echoing through the dining room on any given night, especially when the Pimp Cheesecake arrives tableside. Clayton’s signature dessert takes a thick slice of New York-style cheesecake, drizzles it with chocolate and caramel sauce and finishes it with flambéed Bananas Foster. Too glitzy? Try the James Delight. Scooped ice cream garnished with toasted almonds and butterscotch and flambéed with butterscotch liqueur.
“One of the main comments we get from our customers is that they never expected food like this for these prices,” Kaegel said. “The average dinner entree is under $20. The 20-ounce Porterhouse Steak served with Maître D´ Butter rings in below $28. And our $10 lunch special includes tea, soda, beer, house wine or a well drink.”
Affordable, upscale casual dining served with style is found every day, except Monday, at Clayton’s. As Kaegel said, “Come on out. We’ll meet and exceed your expectations.”
104 Triad West Center • O’Fallon • (636) 272-7474 • www.claytonsrestaurant.com
Hours: 11 a.m.-9 p.m., Tuesday-Saturday; 9 a.m-1 p.m. Sunday Brunch Buffet and 5-8 p.m., Sunday Dinner