Q • I would like the recipe for the delicious potato salad with horseradish that Eleven Eleven Mississippi once served with its lobster BLT. — La Kesha Dean, Ferguson
A • Back in 2003, Eleven Eleven Mississippi opened to both local and national acclaim. One of St. Louis’ first generation of casual fine-dining restaurants, Eleven Eleven is housed in a once-abandoned light-filled historic building off Lafayette Square, just a few minutes from downtown St. Louis. Wondering about the address? Try 1111 Mississippi Avenue.
General manager and executive chef Robert “Bob” Colosimo says that Eleven Eleven is inspired by the cuisines of Tuscany and northern California but follows its own style with fresh seasonal fare, housemade pastas, breads and desserts. In 2014, the restaurant experimented with raising salad greens, herbs, tomatoes and peppers both onsite and in a nearby sunny lot. This spring, Colosimo will add bee hives for pollination.
For a quintessential taste of Eleven Eleven, Colosimo recommends starting with wild boar ravioli then for the entrée, choosing the dry-rubbed and char-crusted ribeye with gorgonzola butter. Save room for dessert, he says, because the crème caramel napoleon is so good, it’s been on the menu “forever.”
After fries, potato salad is the most popular side dish served with Eleven Eleven sandwiches, especially the New England-style Lobster BLT on toasted sour dough, where B stands for bourbon apples, L for lobster and T for thyme remoulade.
Eleven Eleven is particular about its potato salad’s ingredients. Idaho potatoes absorb moisture, hold their shape and are cut by hand. “We like potatoes with a freestyle, homey feel, not a perfect machine-made dice,” Colosimo says. The mustard doesn’t overpower the other ingredients, especially the horseradish. “You want a pronounced horseradish flavor.”
A few years back, Eleven Eleven began leaving out the horseradish but otherwise, the potato salad is just the same. Through Saturday, its potato salad will be available with or without horseradish.
Eleven Eleven Mississippi
1111 Mississippi Avenue
Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.
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