Photos by David Carson, St. Louis Post-Dispatch; Annie Gunn's
Annie Gunn's
There’s nothing else in the area quite like Annie Gunn’s, a place that works equally well as an upscale dining destination, a clubby steakhouse and the Chesterfield Valley’s living room. Chef Lou Rook III and his staff move nimbly from burgers to USDA prime steaks, from the Southern drawl of a massive pan-fried pork chop with a side of tangy comeback sauce (like a remoulade but better) to the French accent of a classic duck-leg confit, perfectly crisp-skinned and deeply flavorful. Rook has led Annie Gunn’s kitchen for more than 20 years now — a remarkable run in an industry defined by its churn. Even more remarkable, his menu is still fresh, without falling for the latest trends, and timeless, without falling into cliché. Meanwhile, Glenn Bardgett’s wine list continues to win acclaim, including a semifinalist nod for Outstanding Wine Program in the 2014-15 James Beard Awards.
Advertisement
From the owners
Since 1937, once nestled in the middle of cornfields, stands the Smokehouse Market. An unpretentious structure, reminiscent of its days as the market for the surrounding Chesterfield area. The store now houses one of St. Louis' most celebrated restaurants, Annie Gunn's. Within its walls, Chef Lou Rook III works his magic, creating irresistible cuisine with a sophisticated country life accent. In keeping with the concept of "Foods and wines inspired by the richness of country life", Chef Rook uses the best ingredients and the traditions that are most appropriate to them and imbues them with his own talented creative spin within the rhythm of the seasons.
Annie Gunn's is known for its' heartwarming, nurturing, robust dishes that encourages us through another gloomy St. Louis winter... April launches us into the opening rites of spring's tiny lettuces and vegetables from our local farmers. Summer celebrates the month of local produce exuberance with an abundance of tomatoes, corn and the produce that bespeaks "our" American Heartland. Autumn blesses us with bountiful fall contributions of fruits and vegetables that readies us for the upcoming holidays. December finds us as grateful hosts to numerous individual family, friends and office parties sharing Chef Rooks' enthusiasm for bringing exotic and familiar, delicate and homey, rich and refined favorites, discoveries and his inventions to our devoted and deserving clientele. Come and enjoy!