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It’s been an interesting decade so far for Ladue institution Truffles. The restaurant became relevant again in 2011, when newly installed chef Jon Griffiths unveiled an upscale modern-Italian menu as impressive as it was ambitious. Griffiths left Truffles in 2012. His successor, Brandon Benack, has taken a broader approach, with dishes trendy (bone marrow), timeless (steak) and even old-school (Dover sole). Benack cooked for several years in Emeril Lagasse’s restaurants, so a few dishes show a Creole touch. The hefty Truffles Burger with cheddar and bacon is a crowd-pleaser.

From the owners

Today at Truffles you'll experience a modern, inspired approach to cooking, using only the freshest ingredients — together with an award-winning wine selection, all in our comfortable atmosphere. Come join us!

Our menu begins in the fields, rivers and farms of the Midwest. With the fruits of the region as our guide, we strive to produce a menu that will resonate with our guests and make them feel at home. We work with like-minded growers who share our philosophy of purity and sustainability.