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Timothy’s The Restaurant raises the bar for restaurants in Creve Coeur
CREVE COEUR, MO.

Timothy’s The Restaurant raises the bar for restaurants in Creve Coeur

A new – and welcome – restaurant brings elevated American cuisine to Creve Coeur, Missouri.

Timothy’s The Restaurant comes from friends and restaurant industry veterans Steven Manns, Tim Metz and Sean Olson. Manns was the first to bring up the idea of opening their own restaurant, and once the trio found a fitting location, Metz and Olson, who also co-own Pickles Deli, were on board.

“That was my only request – the perfect location,” Metz says. “Creve Coeur is such a cool area, but it needed a restaurant like Timothy’s. We’re not reinventing the wheel, but we are making it roll smoother, if you will. For too long, diners, chefs and restaurateurs have accepted mediocre, especially in [St. Louis] county, and we wanted to do something special in a neighborhood that needed it.”

Metz has worked in the food-and-drink industry since he was 13; Olson has a degree in hotel restaurant management; and Manns’ résumé includes stints at now-shuttered Savor, Polite SocietyAkar and Herbie’s. “The combination of the three of us just makes sense,” Metz says. “Not to sound overly confident, but we’re pretty good at what we do.”

He also credits sous chef Will Mabrey, former kitchen manager of Yolklore and sous chef of Herbie’s, for working tirelessly to perfect the menu. “It’s a blessing to have him on the team,” Metz says. “He’s extremely passionate, and he’s a perfectionist; good enough is not good enough for him.”

While each dish has its own complex flavor profile, the cuisine at Timothy’s is still approachable. There might be a specific type of noodle, meat or cheese that you don’t recognize, but the knowledgeable and attentive staff will be able to answer any questions you have.

Starting at the top of the menu, the decadent lobster pot pie is a must-try. Chunks of lobster claw and knuckle meat, cream sherry, tarragon and peas harmonize under a puff pastry shell. The fontina tater tots – small pillows of potato served with housemade curry ketchup – are also pure bliss, along with the curry mussels featuring notes of ginger and lemongrass and a garnish of cilantro microgreens.

If you’re looking for a salad, the grilled Caesar salad with sweety drop peppers and traditional Caesar dressing has been a huge hit. “Everybody who’s ordered it now orders it every time they come in,” Metz says.

As you read through the nine entrées, you’ll likely struggle to choose. The truffle mac ‘n’ cheese made with white Cheddar, fontina and Gruyère is gooey comfort food at its best, and diners can add lobster, salmon, grilled chicken or vegan Italian sausage. For something from the sea, try the pan-seared U-8 scallops dusted with smoked paprika and plated on top of an edamame mash; a turmeric-corn broth is then added to the plate along with a drizzle of herb oil, and everything is sprinkled with fried corn and garnished with cilantro microgreens.

“That’s probably my favorite dish,” Metz says. “It has all the components that it should: a bit of broth, soft edamame mash, smoky scallops and crunchy corn. It’s just a well-rounded dish.”

There’s also a butter-basted 8-ounce filet of sirloin – technically called a baseball steak – paired with garlic mashed potatoes and sautéed asparagus doused with lobster hollandaise, which is only $30. “The price of beef has skyrocketed,” Metz says. “So to be able to get an 8-ounce steak with all of that for $30 – it blows people’s minds.”

For a vegan option, try the soba noodles with grilled seasonal vegetables and plant-based sweet Italian sausage in a light tomato emulsion, which gives the dish a clean feel. The menu also has a number of gluten-free options.

The ice creams and sorbets at Timothy’s are also all made in-house. “I hate to be a traditionalist, but our vanilla bean ice cream is creamy and delicious, and I would recommend it to anybody,” Metz says.

Other standouts include the key lime crème brûlée and the carrot cake fritters poised on top of cream cheese frosting, which Metz frequently takes home to eat with his coffee the following morning.

Manns’ wine knowledge is extensive, so the wine list has continued to grow since the restaurant opened in August, as first reported by St. Louis Magazine. There are approximately 130 bottles on the menu right now, but it’s not just about the quantity; it’s about the quality of the wine.

He also orchestrates the front of house, where his high standards of service help define the upscale dining experience at Timothy’s. “Everybody feels special when they come in,” Metz says. In return, Timothy’s has also had a warm welcome from the Creve Coeur community.

Although the staffing crisis within the industry continues, Metz says he actually had people approaching him about working at Timothy’s. “Most of our staff are people whom we’ve worked with in the past,” he says. “They heard that we were opening a restaurant and asked to be a part of it. We were very fortunate in that matter. And they’re a great crew; they’re the backbone of the whole restaurant.”

Timothy’s is open Tuesday through Saturday from 4 to 10pm. On the days that it’s open, don’t miss happy hour from 4 to 6pm. Myriad appetizers are $4, and the burger with pimento cheese and crispy onions is $7 instead of $16. Select glasses of wine (usually one red and one white) are $5, while specialty cocktails are $6.

Timothy’s The Restaurant, 12710 Olive Blvd., Creve Coeur, Missouri, 314.786.5301, timothysstl.com

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