The Preston Brings Small Plates, Big Flavors to The Chase Park Plaza
The Chase Park Plaza introduced The Preston, its newest dining tenant, last week in the space that formerly housed Eau Bistro. The space went through a total transformation from the menu to the furniture and art gallery-style walls, with the restaurant’s name paying tribute to prominent STL architect and designer of The Chase, Preston Bradshaw.
“It’s a create-your-own experience,” says chef de cuisine Collin Smelser of the menu focusing on elevated fare in the form of small plates inspired by fun foods he likes to eat. When he dines out, he notes that he orders four or five appetizers rather than a large plate of one food item. Executive chef Kyle Lipetzky remains in the kitchen at The Chase alongside Smelser, executive sous chef Bryan Byard and executive pastry chef David Laufer.
ALIVE got to experience The Preston’s new menu from the comforting small plates to delicious hand-crafted cocktails and tasty desserts.
Shareable plates can start with a board of house crafted breads like Laufer’s light and crispy pretzel croissants that he first learned to make in Germany.
At the bar, you’ll find notable local bartenders Sasha Alms and Joshua Johnson (also of Central Table and Element) concocting one of their hand-crafted cocktails. Their menu offers “modern classics” like the Goodnight Mr. Preston, a take on an old fashioned as well as “signature classics,” such as The Mayfair with Plymouth gin, sorel, lemon, sugar and topped with an egg white.
Small plate menus not only allow you to fill your palate with many different bites, but also gives you room for dessert. Laufer says his favorite flavors inspired the four desserts that feature some interactive elements.
The Preston is open daily for dinner from 5-10pm, with bar service available until 11pm Sunday-Thursday and midnight on weekends. The restaurant will also be serving breakfast daily from 6-11am and brunch on Sundaysfrom 10am-2pm.
212 N. Kingshighway Blvd., Central West End, 314.633.7800
All photos by Katlyn Moncada