Balaban's Wine Cellar and Tapas Bar

by balabanswine
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November 30, 2009

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In the spirit and tradition of the original legendary cafe--the inviting atmosphere, the world class wine list, the beloved bistro inspired recipes—Balaban’s lives as a wine cellar stocked with signature vintages and as a tapas bar infused with the tastes and aromas of Balaban’s original cafe recipes. After 37 years in St. Louis’ Central West End, Balaban’s renews and refines its French bistro style and flair and moves west to Chesterfield. Steve McIntyre, former executive chef and owner of Café Balaban for more than 20 years, and co-owner Brian Underwood will revive the recipes that made the original restaurant an instant favorite among gourmands. Customers will enjoy the flavors of France and Spain, created from the freshest, exclusively sourced ingredients and paired with a classic collection of wines culled from the original Balaban’s cellar. Featuring more than 500 fine wines, the retail store will also offer gourmet foods and elegant accessories. Trained staff can help in pairing carry out items with just the right wine for a perfect complement of tastes. Wine tastings combined with wine and food classes will enhance the knowledge and enjoyment of Balaban’s superb list of vintages.

Balaban's Wine Cellar and Tapas Bar

1772 Clarkson Road, Chesterfield, MO 63017

Pairing a favorite wine with an exciting new recipe or a vintage with a classic bistro dish makes for an experience as memorable as it is flavorful. With a noted chef and team of wine experts, Balaban’s will gladly assist in making the perfect match.

Balaban’s offers a continually updated database, accessible both in store and online, to provide knowledge of food and wine pairings from around the world. Cravings can happen at any time.

Balaban’s satisfies cravings and makes memories.

Tapas Bar

The flavors of France and Spain come to life at Balaban’s in small plate interpretations of classic recipes.

Tapas, Spanish for “top," were originally simple plates of cured ham and cheese placed over the top of glasses of wine served in cafes. Inventive bar owners began providing the morsels of food on small plates to encourage their customers to linger into the dinner hours and drink more wine. And, so, the tapas movement was born.

As executive chef and owner of the original Balaban’s for more than 20 years and co-owner of Balaban’s wine cellar & tapas bar, Steve McIntyre reintroduces St. Louis to the cafe inspired tastes that made Balaban’s a flavorful destination.

Using the freshest ingredients, exclusively sourced from artisanal suppliers—oysters from Nova Scotia, Maine and Puget Sound, soft shell crabs from the Chesapeake Bay, morel mushrooms from Oregon’s Cascade Mountains—McIntyre and his culinary staff create bistro inspired food that demands the complement of a fine wine. With a memorable selection of wines by the glass, each small plate can be perfectly matched with a particular wine for an enhanced taste experience.

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