Spirit of the Bistro with the Eclectic and Expansive Style of American
In everyday French life, the Bistro is woven into the pattern of meals
and celebrations—that little neighborhood restaurant where they
know who you are, greet you warmly, and serve you satisfying, approachable,
and interesting food that changes with the seasons and defines regional
cooking continues to transform along with the many nationalities and
cultures that have made this country their home. The early influences
of British, French, Spanish, and Dutch cuisine, combined with the
traditions of African, Chinese, Italian, Polish, and Jewish cultures,
began what we think of as “our” food. As our culture expanded,
the flavors of Asian, Mediterranean, Indian, Mexican, South American,
and Caribbean cooking also enlivened American fare. These changes,
combined with our insistence on new flavor combinations and an increasing
interest in healthy cooking, have created a rich and varied culinary
lunch | tue - fri 11:30 - 2
dinner | mon - thurs 4 - 9, fri - sat 4 p.m. - 10, sun 4 - 8
Bob Menendez | Owner/Chef
Bob grew up in the restaurant industry at his family's Pilot House
Restaurant. He learned more about the restaurant industry while managing
the Schneithorst Hofamburg Inn and the Robert E. Lee Riverboat. He
has been chef/owner of Sunset 44 Restaurant since 1985. He serves
on the Advisory Board for L'Ecole Culinaire in St. Louis, and formerly
was the Educational Chairman for the Missouri Restaurant Association.
He has always enjoyed bringing fresh, local food in a variety of traditions
to the tables at Sunset 44.
Watch Bob Menendez prepare free-range chicken with apples,
shalots, wild rice, and Libby pumpkin on KMOV's Great Day St. Louis
-- Bob discusses Sunset 44's make-it--from-scratch philosophy, free-range
& antibiotic-free chickens, and the Kirkwood Farmer's Market
St. Louis Post-Dispatch prints the recipe for our famous bread pudding
-- Along with a history of
the Menendez family at the Pilot House Restaurant and Sunset 44, the
Post-Dispatch discusses our high standards for ingredients and associates.
story and get the
Riverfront Times loves our vegetarian fare --
The "Veggielante" discusses the variety
of superb vegetarian and vegan choices at Sunset 44 and raves about
Bob Menendez prepare the perfect steak on KSDK --
Bob discusses cuts of beef, how to sear them,
and how to make Sunset 44's "Beggar's Marinade." Watch
Bob Menendez and Chef Shawn Anderson prepare Eggs Benedict on National
Eggs Benedict Day -- Bob &
Shawn discuss the origin, history and preparation of this fabulous
classic, along with the Sunset 44 twist on it to Fox 2 viewers. Watch
"Chef of the Year" Anthony Lyons prepare the Valentine's
Day specials -- Chef Lyons
shows Fox 2 viewers how to prepare hearts of palm salad and Chateubriand.
44 Delights Saint Louis Magazine -- Joe
& Ann Pollock found Sunset 44 to have terrific food, a relaxing
and pleasant atmosphere, and in every way be a great place for a meal.
Anthony Lyons awarded "Chef of the Year" by Chefs de Cuisine
Saint Louis -- Chefs de Cuisine
Association of St. Louis was proud to award their highest honor to
our executive chef.
Read more at the ACF Chefs de Cuisine website. The
Webster Kirkwood Times also featured the story.
Double Chocolate Cookies win Accolades
-- Feast Magazine gives an award to our Double
Chocolate Cookies. The St. Louis Post Dispatch features the
recipe for your kitchen and
a story of how they came to ask for it.
We're Dining: Sunset 44 --
Catherine Neville and Feast Magazine revel in our new menu.
Menu -- T. J. Martin and the
Ladue News favorably reviews the new menu at Sunset 44.
Magazine -- discussion of
our new menu
44's new menu, new chef, and new equipment on KTRS
-- from McGraw Millhaven's show in November 2010
(mp3 - click to listen)
Sweet Potatoes are Surprise Ingredient --
from Mary Billings and the St. Louis Post Dispatch, November 18, 2009.
Our amazing mashed sweet potatoes are made with an unusual ingredient.
Happy Hour Review -- from
Adrienne Jones and Metromix, a review of our delicious appetizers
and refreshing, delightfully low-priced drinks.
Menendez appointed Beef Ambassador --
The Certified Angus Beef brand recently hosted invited chefts from
across the U.S. as part of its Brand Ambassador program. Bob Menendez
was one of a select few chefs to be chosen for the inaugural event.