herbie's By: Amy De La Hunt Photog raphy: Car men Troesser Balancing nostalgia with modern tastes and trends i s a t a l l o r d e r, b u t H e r b i e ’s e x e c u t e s i t w e l l . I n f a c t , o w n e r A a r o n Te i t e l b a u m h a s a s s e m b l e d a t e a m t h a t m a k e s i t l o o k e a s y. T h e i c o n i c C l a y t o n restaurant feels like home, whether you’ve been a regular for decades or dropped by for the very first time during happy hour for the live m u s i c ( e v e r y W e d n e s d a y, T h u r s d a y a n d F r i d a y ) . Executive chef Ramon Cuffie is the perfect bridge between tradition and transition. He has c h i l d h o o d m e m o r i e s o f d i n i n g a t B a l a b a n ’s — H e r b i e ’s predecessor at its former location in the Central West End—but he also brings fresh energy thanks t o y e a r s o f c o o k i n g n a t i o n a l l y a n d i n t e r n a t i o n a l l y. Cuffie isn’t about to d isrupt t he beloved beef Wellington or escargot, but he will gently prod fans of those menu staples to expand their palates. Maybe i t ’s w i t h t h e h o u s e - c u r e d o r a k i n g s a l m o n . M a y b e i t ’s w i t h a f l a t b re a d o r s l i d e r o r s o u p d u j o u r. M a y b e , j u s t maybe, he can tempt them to try the tofu and grits. Service is routinely exceptional. From a quick bite at the bar to standing-room-only special events to private parties, business gatherings or wine dinners, customers feel connected to each other—and to the k i t c h e n . T h i s d e d i c a t i o n t o h o s p i t a l i t y i s Te i t e l b a u m ’s “ s e c re t s a u c e , ” a n d i t f l a v o r s e v e r y t h i n g a t H e r b i e ’s .
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