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Special Request: Surf & Sirloin's lamb chops start with 'very good meat'
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Special Request: Surf & Sirloin's lamb chops start with 'very good meat'

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Lamb chops at Kar'is Surf & Sirloin

Lamb chops with potatoes and broccoli is a menu favorite at Kar'is Surf & Sirloin restaurant in Des Peres, photographed Tuesday, Aug. 11, 2015. Photo by Sid Hastings

Q • The lamb chops at Surf & Sirloin are out of this world. — Randy Corner, Maryland Heights

A • For more than two decades, Surf & Sirloin has been a classic steak and seafood restaurant. Today the Des Peres restaurant is run by second-generation restaurateurs and brothers Stavros and Harlambo “Harry” Karagiannis. The brothers preserve the hospitality tradition established by their Greek-immigrant parents, now retired, by welcoming a clientele mix of business entertainment, family celebrations, even regulars who come for lunch and to play cards.

For a “true” Surf & Sirloin culinary experience, Harry recommends starting with carpaccio and a Greek salad with housemade Greek dressing, then ordering an off-the-menu red meat and seafood combination. “It could be a filet and scallops, it could be a strip and shrimp. We hope customers choose what they want.” For dessert, he recommends a new offering this summer, house-made ice cream, gelato and sorbet, especially the baklava ice cream laced with homemade baklava made by his mother.

The Karagiannis brothers, whose grandfather was a sheepherder in Greece, call Colorado lamb the “best lamb out there.” “This isn’t gamey lamb from New Zealand or Australia,” Harry says. “That’s why we don’t serve mint jelly. It would be like covering filet mignon with ketchup.”

Surf & Sirloin’s simple preparation ensures the lamb stays tender and flavorful. “People are shocked how good it is,” he says. His favorite surf and turf combo? Scallops with lamb chops.

Surf & Sirloin serves lamb at lunch (two chops) and dinner (four chops). To re-create Surf & Sirloin’s lamb chops at home, Stavros says, “Buy very good meat, season it well. It’ll practically cook itself.”Surf & Sirloin

13090 Manchester Road, Des Peres

314-822-3637; surfandsirloin.com


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.

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 to reciperequest@post-dispatch.com.

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.  

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 to reciperequest@post-dispatch.com.

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