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SR The Country Club 3

Classic Italian flavors of basil, garlic, and tomatoes shine in this easy to cook soup. It works equally well for a fancy dinner party as it does for a Saturday family lunch, served with grilled cheese of course.

“The Tomato Basil Soup is one of our highest sellers,” chef Tim Jeck says. The other two, a buffalo chicken and a house-smoked brisket soup, sound equally delightful.

“Our soups are all made in-house and all are gluten-free,” he says. The great texture of the tomato basil soup comes solely from ingredients, but for other soups the kitchen uses cornmeal instead of flour to make the thickening roux. The substitution is a thoughtful one for people who are gluten intolerant.

The menu speaks of upscale comfort foods and a keen understanding of customers’ tastes. The club-like atmosphere features lots of wood, a gleaming curved bar, diamond-tufted banquettes, leather walls studded with upholstery tacks, and a brick fireplace that promises warmth and light on winter nights. There are televisions, but the screens don’t overwhelm the space. The patio is cozy as well.

The restaurant is famous for its burgers and sandwiches. Locally owned Kern Meat supplies the ground chuck in an 85/15 blend of lean to fat. “You have to have some fat in a burger,” Jeck says. The burger menu is extensive and includes a few unusual finds.

“Our Wimpy Burger is two smash patties, 3 ounces each, topped with American cheese, lettuce, tomato, onion and Wimpy sauce. The sauce is a combination of ketchup, mayonnaise, honey, barbecue sauce and steak seasoning. We serve it in a paper wrapper.”

Owner John Cain and chef Jeck share an affinity for fresh and seasonal produce from local farms, which show up in their daily lunch and dinner specials. “We feature two lunch specials every day,” Jeck says.

After 5 p.m., the restaurant serves dinner entrees. “We always have a grilled salmon entree at dinner. The salmon is delivered fresh daily from Bob’s Seafood,” Jeck says. “We also serve prime steak specials.”

The day we visited, Tomato Bob, a Vietnam veteran who farms near the restaurant, delivered a box of heirloom tomatoes that Jeck uses in a popular Caprese salad at the club. He’s also the man, along with his wife and one helper, who grows the purple basil used in the tomato soup, a flavorful touch for sure.


The Country Club Bar and Grill

288 Lamp and Lantern Village, Chesterfield

To request a recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@post-dispatch.com


See recipes from the top restaurants in St. Louis

To request recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@post-dispatch.com.