(由 Google 翻译)生日前晚餐😊
夜晚甚至在跨过门槛之前就开始了。位于圣路易斯克莱顿的801 Chophouse,从车子停下的那一刻起,就展现出它对热情好客的承诺——随时待命的代客泊车员,以及如同路边镀铬车牌般光彩照人的微笑。
走进餐厅,仪式感更加浓厚。总经理安德鲁热情地称呼客人,将正式的仪式感化为亲切的氛围。餐厅里——奢华的木质装饰、温暖的灯光,以及20世纪20年代纽约晚餐俱乐部的氛围——既宏伟又私密,仿佛一直在等待您的到来。我今晚的服务员鲍勃被介绍给我,在接下来的几个小时里,他既是导游,又是故事讲述者,还是一位默默细心的组织者。
第一个序曲是一小块温热的酸面包,面包皮微微酥脆,黄油软糯无比。简单的快乐,却预示着美好的未来——知晓前方等待着什么,克制是件难事。
鲍勃随后揭开了当晚的表演作品:一盘银盘,盛着闪闪发光的生牛肉。他用十分钟逐一讲解——从大理石纹的肋眼牛排到低调的菲力牛排——将这道菜从简单的菜单咨询提升到对这门手艺的敬畏之心。做决定变得异常艰难。
为了庆祝当晚的生日前庆祝活动,我选择了一杯零酒精度的801 Chophouse Spritz——一款以1885年吉法德开胃酒、青柠和苏打水调制而成的、充满泡腾、姜味十足的清爽饮品。事实证明,它是宝石般璀璨的金枪鱼鞑靼的完美前奏:宝石般的鱼块搭配奶油般的牛油果、鲜橙色的酱油釉、芥末酱,以及酥脆的芝麻馄饨。
接下来是一杯龙虾浓汤——丝滑浓郁,散发着海洋的芬芳,点缀着鲜嫩的龙虾肉,搭配烤面包,口感恰到好处。
主菜:一块8盎司的小菲力牛排,刷上店家特制的801牌香料,再点缀上黄油鸡油菌。牛排烹制至恰到好处的中火——肉心温暖,汁水晶莹——佐以法式四季豆、培根和焦糖洋葱,以及富含烤蒜和波辛奶酪的土豆泥。这道菜既奢华又内敛。
甜点是巧克力舒芙蕾,经过夸张的发酵,佐以香草蛋奶沙司、巧克力酱和莓果酱。一杯咖啡为这道菜画上圆满的句号。然后——一道不经意的魅力之光:菜单上低调地印着“生日快乐,保罗”。
这正是高级餐厅与卓越餐厅的区别:不仅在于对美食美酒的精湛技艺,更在于对体验的掌控。在这里,待客之道如同切牛排般精准。从得梅因的发源地到克莱顿的分店,801 Chophouse 已将让每位宾客感受到宾至如归的尊贵体验推向完美。
与其说这是一顿盛宴,不如说是一场优雅大师班——当然,这道菜的口味也相当鲜美。
#顾客体验 #精致餐饮 #801chophouse
(原文)
Pre-birthday dinner 😊
The evening begins before one even crosses the threshold. 801 Chophouse in Clayton, St. Louis, reveals its commitment to hospitality the moment the car rolls to a stop—valet at the ready, a smile as polished as the chrome on the curb.
Inside, the sense of occasion deepens. Andrew, the general manager, greets by name with the kind of warmth that turns formality into familiarity. The room—rich wood, warm lighting, and echoes of a 1920s New York supper club—feels both grand and intimate, as though it’s been waiting for your arrival. Bob, my server for the evening, is introduced and proves, over the next few hours, to be equal parts guide, storyteller, and quietly attentive orchestrator.
The first overture arrives in the form of a small, warm loaf of sourdough, its crust gently crackling, its butter impossibly soft. A simple pleasure, but an omen of good things to come—restraint is difficult, knowing what lies ahead.
Bob then unveils the evening’s performance piece: a silver tray of raw, glistening cuts of beef. His ten-minute recital of each—from marbled ribeyes to the understated filet—elevates this from mere menu consultation to an education in reverence for the craft. Decision-making becomes deliciously difficult.
To toast the evening’s pre-birthday celebration, I opt for a zero-proof 801 Chophouse Spritz—an effervescent, ginger-kissed refresher built on 1885 Giffard aperitif, lime, and club soda. It proves an ideal prelude to a jewel-like tuna tartare: ruby cubes of fish with creamy avocado, bright orange soy glaze, wasabi emulsion, and the crunch of sesame-laced wontons.
A cup of lobster bisque follows—velvety, rich, and perfumed with the essence of the sea, studded with tender lobster meat and paired with a toasted bread for just enough texture.
The main act: an 8-ounce petite filet, brushed with the house 801 rub and crowned with buttery chanterelles. Cooked to a precise medium—warm red heart, juices glistening—it’s accompanied by French green beans with bacon and caramelized onion, and mashed potatoes enriched with roasted garlic and Boursin cheese. A plate that manages to be both indulgent and impeccably restrained.
Dessert is a chocolate soufflé, risen with dramatic height and served with vanilla anglaise, chocolate sauce, and berry compote. A cup of coffee turns it into an unhurried finale. And then—an unprompted touch of charm: “Happy Birthday Paul” printed discreetly on the evening’s menu.
This is what separates a fine restaurant from a great one: a mastery not just of food and drink, but of experience. Here, hospitality is practiced with the same precision as the carving of a prime rib. From its origins in Des Moines to its Clayton outpost, 801 Chophouse has perfected the art of making each guest feel both celebrated and at home.
This is less a meal than a masterclass in graciousness—served rare, of course.
#customerexperience #finedining #801chophouse