Mainlander — Restaurant in St. Louis

Marking this one as 4 stars is hard...I liked Mainlander a lot, but based on reviews and reputation and the build up of how far out it books, I was hoping for something closer to the perfect dining experience. This is based on one experience, and it's just like, my opinion, man. While I'd love to give it another shot, there's also so much established great food here in StL, and so many new places to try.

Service was exceptional! Thorough explanations, friendly spirits all around, this was totally perfect.

Atmosphere is great - lighting, decor, music (volume and playlist) all on point.

Food and drinks were overall very good thanks to some exceptional items. Baked Missouri (a riff on baked Alaska) dessert was particularly impressive, great balance of textures with the perfect cornmeal base, and really great flavors with just honey and ripe stone fruit for sweetness. A bratwurst filled dumpling was tender and deeply savory, fusion cuisine at its best.

Few stumbles though.

One cocktail in the pairing, at the moment, is a gin/absinthe/sparkling wine concoction that is just SO intensely bitter/licorice. I respect the bold choice. But it just didn't taste good to me. I enjoy a minimally sweet, alcohol+aromatics forward cocktail, but this was too much. That boldness is better left to an a la carte menu, not a pairing. I can't think the majority of diners would enjoy this one? Every other cocktail was either very good or excellent - the welcome cocktail was so nuanced with a ton of stone fruits in the body, and then topped with a nicely contrasting icy citrus.

A tomato/rice casserole side dish had all the makings of a luxurious comfort food. Excellent flavor. But it was room temperature, not warm as I'd think was the intent with a casserole served in an oven safe dish? Also quite packed down, almost dry rice portion - rice was tender and properly cooked, but... congealed? Flavor was stil good enough to make this a good dish but it could have been stellar.

Duck confit layered in corn tortillas and topped with duck breast was also great overall, but I got a couple chewy/dried out bites of breast. Nowhere close to a ruined dish, just, like the experience for me at large, not quite living up to...

Mainlander seriously rocks! We went there last night for our anniversary, and this was probably the best restaurant I've visited in the US in the last five years.

When we walked in we were by Gordon, a co-owner and maître d’. Gordon is just fantastic. He makes you feel super welcome and has some insane energy that really ups the experience. Also he's the first person I've met that's given a wine description that I actually enjoyed (usually it's just someone droning on -- with Gordon's style, you listen, try it, and it makes the wine into its own experience, almost like a story. The wines had some serious complexity that normally I'd overlook (I tend to avoid complex wines like a pinot and go toward simpler, bold flavors like a cab -- this was the first time I really kind of "got it" and enjoyed the complex wines.).

Chef Blake delivers food to your table that I describe as, "it punches you in the face." That's always my litmus test for the top tier (and, coincidentally, Gordon used the same phrase to describe the last wine served - which was on point). (Which was another cool thing - the chef and the bartender both delivered the food/drinks they made -- bartender also made a killer "Mainlander" cocktail that was like a mai tai, another drink with some delicious complexity that tasted fantastic. Also bartender had a cool vibe.).

The restaurant is like stepping back in time, but in a cool and comfy way. I thought of it like knowing you're going to a top restaurant like a michelin-esque one, except I immediately felt comfortable, nothing stuffy, etc. The music, the art, even the unique wooden glasses for the free rum punch - every detail is on point. To avoid sounding too gushy, we initially thought the tables might be a bit too close, but we didn’t hear a peep from other tables and had conversation at a normal volume the whole night -- so it wasn’t a problem whatsoever.

In short, Mainlander is hands-down the best place I've tried in ages. And is probably the first restaurant I've reviewed in 3-5 years. Great wine, great food, great atmosphere. You're in...

Mainlander, an intimate supper club in Central West End, St. Louis, is a refreshing disruptor in the restaurant industry. Chef Blake Askew and Gordon Chen have created a dining experience that combines local and seasonal produce with the ambiance of classic supper clubs. The restaurant’s journey from a pop-up at Bulrush to its establishment in 2023 reflects a commitment to evolving and understanding the roots of American dining.

Mainlander skillfully balances an escapism ambiance while avoiding cultural insensitivity. Its interior, adorned with midcentury decor, sets the stage for an intimate dining spot. Upon arrival, guests are greeted with a welcome drink and an aperitif, setting the tone for what’s in store.

The changing monthly menu, divided into three courses, offers a diverse range of dishes with both meat and vegetarian options. Chef Askew’s dedication to sourcing from local producers adds an extra layer of quality to the ingredients.

Dining at Mainlander is strictly by reservation, emphasizing precision and professionalism. The inclusive drinks package allows guests to enhance their experience with wine, cocktails, or non-alcoholic pairings crafted to complement each meal phase. Tipping is not necessary, as the pricing structure ensures fair wages for the staff.

Mainlander is a creative venture driven by a small team passionate about their craft. The absence of outside investors fosters an environment focused on culinary innovation and quality. Open from Wednesday to Saturday with two seatings each evening, Mainlander offers a one-of-a-kind dining experience that invites you to explore the essence of American cuisine with a...