If you've missed The Tenderloin Room's steaks, worry no more – the legendary restaurant is reopening to the public on Monday. 

Tenderloin Room burger

The Tenderloin Room now features a first-ever bar menu. 

The classic restaurant inside The Chase Park Plaza closed last month for a complete overhaul of both the interior and the menu. Bob Brazell, chef-owner of Byrd and Barrel, along with partners Ben Strake and Rick DeStefane, bought the restaurant from the Karagiannis family in June.

The Tenderloin Room interior

The chandeliers are also a new addition to The Tenderloin Room.

After five weeks of intense renovations, The Tenderloin Room is looking brand new with new booths, carpeting, paint, tables and more, along with some eye-catching custom pieces. There are new chandeliers and a bar crafted by local woodworker David Stine, plus the fireplace is now wrapped in mosaic jade tiles inspired by a trip Brazell took to Shanghai two years ago. Artwork on the walls is all done by Tyler Davis, who many may know as an award-winning pastry chef; fittingly, then Davis also consulted on the restaurant's new dessert menu. St. Louis architecture and interiors firm V Three Studios did the interior design for the space. 

The open kitchen is also all new, with an added chef's table that will be available for reservations once the restaurant gets back up and running. Brazell says that chef's table menus will be chef's choice, but they will be tailored to guests' allergies and preferences, as well as whatever ingredients are in season and available. 

Tenderloin Room Flame

The menu been refreshed but not radically changed. Brazell says diners can still find some favorite steak cuts – the house peppercorn a la tenderloin, a 22-ounce cowboy rib eye, a 10-ounce filet and a 16-ounce New York strip – plus a heritage-breed Berkshire Farms pork chop from pigs fed with spent grains from breweries. And, of course, there is a fantastic chicken dish on the menu – a half of a bird on a plate, flat and deboned except for the leg – to maintain Brazell's reputation as the "chicken guy." 

Alongside the cuts, guests will also find new side dishes including crispy fingerling potatoes with chimichurri, broccolini with crispy garlic and Parmesan and a roasted wild mushroom mix from Ozark Forest Mushrooms. The menu now also has a wider sauce, butter and crown section. And for those who want some lighter bites, the restaurant now features a bar menu. 

Longtime fans of the former Tenderloin Room need not worry – both the interior and the menu revamp were both done with the goal of keeping the same classic steakhouse atmosphere.

The Tenderloin Room cocktail

The Tenderloin Room has a brand-new wood bar from local woodworker David Stein. 

"The theme was keeping the classic look and feel of this place," Brazell says. 

The Tenderloin Room held a preview for residents of the Chase Park Plaza, who the owners cite as the main reason they wanted the renovation to take place so quickly in the first place, and Brazell says that so far, the feedback has been great. 

"People have just been blown away with the renovation and the food, so everybody is really, really happy," he says.

For those looking for the new menu, the website is in the middle of a renovation as well, but it will soon be available.

The Tenderloin Room, 232 N. Kingshighway Blvd. (inside the Chase Park Plaza), Central West End, 314.361.0900, tenderloinroom.com

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