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Sappington Barn Restaurant

St. Louis Restaurant Guide > St. Louis Restaurants > Zip: 63126
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The Sappington Barn Restaurant is located at the historic Thomas Sappington House originally sat on 200 acres given to Thomas by his father. It was built without the benefit of nails, with wooden pegs holding its framework together. Its millwork is a masterpiece of artisanship. The bricks, made by hand right on the site, are varied in design, but even more unique are the hexagonal hearth tiles found in several of the rooms. The house today is just as it was in 1808 when Thomas Sappington and his bride, Mary Ann Kinkead, moved into it. Even the colors of the walls and the woodwork match scrapings of the original paint ranging from whitewash to flat carbon, with antique green and other colors in between.

Chef Mickey Kitterman's culinary accomplishments have been lauded by the press for years. Feasting upon on the results of Mickey's kitchen efforts have been described as "Sinking Into Pleasure" , his holiday meals as "Seasonal Delights" and dinners at the Sappington Barn Restaurant as "The Lazy Country Life".

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Sappington Barn Restaurant
1015 S. Sappington Rd.
St. Louis, MO 63126
314-966-8387
Cuisine:

Continental

Hours
Monday:

CLOSED

Tuesday:

CLOSED

Wednesday:

CLOSED

Thursday:

CLOSED

Friday:

CLOSED

Saturday:

CLOSED

Sunday:

CLOSED


Chef Micky Kitterman   
Mickey Kitterman's culinary accomplishments have been lauded by the press for years. Feasting upon on the results of Mickey's kitchen efforts have been described as "Sinking Into Pleasure" , his holiday meals as "Seasonal Delights" and dinners at the Sappington Barn Restaurant as "The Lazy Country Life". Read the articles below to see what St. Louis' toughest restaurant critics have to say about Mickey Kitterman and the Sappington Barn Restaurant.

Awards & Reviews   
  • Joe Bonwich  -  "Sinking Into Pleasure"
    "The centerpiece of the evening was the beef filet Lili, an unapologetic ode to excess and expense that contained not just truffles but sizable slabs of foie gras, all served up in a fabulously concentrated butter-and-wine based sauce."
  • Susan C. Hegger  -  Special to GET OUT
    You could actually both see and taste the hazelnuts on my hazelnut-crusted salmon. The delightful, mild frangelica meuniere sauce didn't overwhelm the flavor of the fish. Both entrees came with sauteed vegetables and truly remarkable mashed potatoes mixed with artichoke. After the entree, our server brought a salad of simple, fresh and refreshing greens in a vinaigrette. I could have easily foregone dessert by then, but it came with dinner, so we decided to give it a whirl. My companion opted for the sophisticated Ding-Dong: a chocolate cake covered in chocolate ganache and swimming in raspberry sauce. I chose a fruit tart: strawberries and kiwi over a light custard surrounded by a macaroon crust. The indulgence was a little overkill -- but it didn't diminish in the slightest the pleasure of the evening, during which we both re-learned the meaning of the word "relax."
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