After the recent installment of Brandon Benack as executive chef at Truffles, we headed to the restaurant to experience firsthand his influence on the menu.
His history at Emeril Lagasse’s New Orleans restaurants shines through in a number of Creole-inspired dishes, such as baked oysters, soft shell crabs with Louisiana crawfish, seafood gumbo and both boiled and barbecued shrimp. But the modern American menu extends beyond New Orleans cuisine. You’ll find whole Maine lobster and jumbo lump crab cakes alongside roasted local trout and a Missouri beef burger. The menu proudly displays a “steakhouse” section, boasting Truffles’ new in-house dry-aging program. The program is expected to be in full swing - following the installation of a 1600°F infrared broiler - by June.
The reconnection of chef Benack with Truffles general manager and wine director, Aleks Jovanovic (the two worked together in New Orleans and Antigua), brings a notable collaboration in the pairing of food and wine. And as such, the chef’s tasting menu with Jovanovic’s wine pairings is highly recommended. Jovanovic manages to follow the tried-and-true principles of food-and-wine pairing, while offering some surprising selections. In particular, he finds this a good opportunity to introduce diners to Missouri wines.
“We just finished an intense two-month tasting through Missouri wines,” says Jovanovic. “We now carry 15 Missouri wines on the menu. I find that when given the opportunity to pair these wines with some of chef Benack’s dishes, our guests are pleasantly surprised by the quality and diversity [of Missouri wines].”
Beginning in June, the restaurant will begin offering lunch service, which will run Tuesday to Friday from 11am to 2pm.
Truffles, 9202 Clayton Road, Ladue, 314.567.9100, todayattruffles.com