The Clover and The Bee in Webster Groves Continues to Redefine the Neighborhood Italian Joint
The best neighborhood spots are the ones that offer your favorite comfort foods from sunrise to sundown. Where you can gossip over light-as-air waffles and sparkling mimosas at breakfast, linger over fall-off-the-bone short ribs and robust red wines in the evening, and sneak in a happy hour cocktail between the two.
Since opening as a more casual companion to the always-popular, always-packed Olive + Oak, The Clover and The Bee has become a Webster Groves destination in itself. The Clover and The Bee carries over the same values as its sister restaurant—handpicked ingredients, innovative dishes and heartfelt hospitality—but serves them up with a twist of sophisticated whimsy, both in terms of its space and its menu.
While the restaurant’s floral murals and velvet banquettes beckon diners inside, it’s the Italian-inspired cuisine that keeps them in their seats—and keeps them coming back again and again.
Says owner Mark Hinkle, “We have a lot of good old school red sauce joints in St. Louis that we all love for who and what they are, and then you have places that are pushing the boundaries of Italian food with a more modern take on the menu. The Clover and The Bee falls in the middle. There’s a simple approach to what we’re doing in the kitchen, but we go a step beyond with the quality of ingredients we use and the flavors we incorporate.”
Chef Mike Risk has crafted an array of dishes that focus on fresh ingredients and familiar favorites. At breakfast and lunch, you can savor an Italian spin on traditional biscuits and gravy, accessorized with basil, Parmigiano and a poached egg, or sink your fork into The Clover and The Bee’s roasted tomato and spinach quiche. At night, heartier fare like braised lamb or roasted duck paired with handcrafted pasta made in house round out a small, yet diverse, menu.
“One dish that’s really sticking out now with our customers is our rigatoni with vodka cream sauce,” Hinkle remarks. “It features Maine lobster, but also Calabrian chili that gives a little kick, a little interest to a dish many of us have had a million times. The combination of flavors just works.”
In addition, The Clover and The Bee continues to expand its beverage offerings. Three months ago, it configured its pastry counter into a full-service bar that has become a hot spot for after-work drinks. This spring, the team rolls out new cocktails inspired by the Italian aperitivo hour and spotlighting incredible, yet approachable, wines from lesser-known regions of the country.
The Clover and The Bee serves breakfast and lunch every day from 7 a.m. to 2 p.m. with dinner and happy hour starting at 4 p.m. Wednesday through Sunday. And thanks to the growing demand from devoted diners, it’s now accepting reservations online and by phone.
The Clover and The Bee
100 W. Lockwood Ave.
Images courtesy of Andrew Trinh.