Address and Contact Information
Address: 7268 Manchester Rd, St. Louis, MO 63143
Phone: (314) 712-6124
Website: https://www.robinrestaurant.com/
Menu Photos
Order and Reservations
Reservations: resy.com
Related Web Results
Robin Restaurant
Fine Comfort Dining, St. Louis, MO.
Robin Restaurant (@robinrestaurant) · St. Louis, MO – Instagram
4.5K+ followers · 56 posts · Fine comfort dining, rooted in Midwestern tradition by @chef_alec.schingel St. Louis, Missouri NYTimes America’s Best …
Robin named one of America’s best restaurants by ‘The New York …
Chef Alec Schingel’s Maplewood restaurant serves an elevated take on Midwestern cuisine. … One of St. Louis’ most acclaimed new restaurants has …
Reviews
Linda Freeman
Our experience at Robin exceeded all expectations, from beginning to end. I was cautiously optimistic, particularly after reading an interview with the chef where he spoke about the intensity of the experience after the NYT recognition. It is clear that whatever rhythm may have been interrupted, it was definitely found in spades at our visit last night.
The service was excellent and our server provided some excellent advice on the menu that ended up being spot on. I was struggling to decide between two dishes and he took into account the heaviness/lightness of my other dishes, taste preference and the two preparations. It was much appreciated and well received.
The dirty martini was the best I’ve ever had. I had two and the second was just as good as the first.
We had both snacks and I am still dreaming about the Liver Corn Cookie. The play on sweet, salty, and textures was literal perfection. Everything was amazing, but that cookie was maybe my favorite bite at a restaurant. Ever.
We ordered the carrots, soup, dumplings, trout, mushrooms and pork steak. For dessert, I had the cheese plate and my husband ordered the ginger cake. There wasn’t a single miss. The skin on the trout was incredibly crispy and just divine. The carrots were lovely, the pork steak incredibly tender and the mushrooms were beautifully seasoned.
I cannot recommend this restaurant enough and can absolutely see myself at the bar on a random Wednesday, drinking martinis and begging for more of those cookies.
… moreThe service was excellent and our server provided some excellent advice on the menu that ended up being spot on. I was struggling to decide between two dishes and he took into account the heaviness/lightness of my other dishes, taste preference and the two preparations. It was much appreciated and well received.
The dirty martini was the best I’ve ever had. I had two and the second was just as good as the first.
We had both snacks and I am still dreaming about the Liver Corn Cookie. The play on sweet, salty, and textures was literal perfection. Everything was amazing, but that cookie was maybe my favorite bite at a restaurant. Ever.
We ordered the carrots, soup, dumplings, trout, mushrooms and pork steak. For dessert, I had the cheese plate and my husband ordered the ginger cake. There wasn’t a single miss. The skin on the trout was incredibly crispy and just divine. The carrots were lovely, the pork steak incredibly tender and the mushrooms were beautifully seasoned.
I cannot recommend this restaurant enough and can absolutely see myself at the bar on a random Wednesday, drinking martinis and begging for more of those cookies.
Jonnathan J Rodriguez
Robin Restaurant on a Saturday night made it clear why reservations are hard to get. Every table was full, yet the room never felt cramped, with intentional spacing and calm pacing. Service was good: attentive, well timed, and flexible, especially with wine. The carafe format works well and makes sharing easy. The wine list is thoughtful, and the Chardonnay we had stood out for being lighter and crisper than the classic style I usually prefer, while still flavorful and balanced. The cocktail menu is small but strong. The space feels intimate without being stuffy.
The food is best described as an elevated take on Midwestern inspired cuisine, familiar dishes executed with creativity. The roasted chicken and pork steak were the clearest examples of that approach, both comforting and well done. The venison tartare was something I would gladly order again. Dessert, a ginger cake, was delicious and a true highlight. My main critique was consistency and temperature on a couple of dishes. The add on bread was served cool and felt heavy, and a carrot dish arrived fridge cold, muting flavors that otherwise showed promise. From a food standpoint, this feels like a strong four star experience today. That said, for the overall execution and for bringing something new to the local dining scene and doing it well, this is a five star restaurant. I am very interested to see how the menus evolve.
… moreThe food is best described as an elevated take on Midwestern inspired cuisine, familiar dishes executed with creativity. The roasted chicken and pork steak were the clearest examples of that approach, both comforting and well done. The venison tartare was something I would gladly order again. Dessert, a ginger cake, was delicious and a true highlight. My main critique was consistency and temperature on a couple of dishes. The add on bread was served cool and felt heavy, and a carrot dish arrived fridge cold, muting flavors that otherwise showed promise. From a food standpoint, this feels like a strong four star experience today. That said, for the overall execution and for bringing something new to the local dining scene and doing it well, this is a five star restaurant. I am very interested to see how the menus evolve.
Janeth Clark
Really enjoyed our dinner. Food was amazing! Love the ambience and music. Great cocktail and wines. They do not have diet soda. Spot is small but very intimate. Perfect spot for a special occasion.
… moreK D
Wonderful meal but disappointed in the lack of temperature consistency. The bread came cold, the carrots were cold in some bites and warm in others. They might have trouble with pacing. I was also disappointed in the lack of a drink pairing option for each course. The place is small and intimate which is why it is so hard to get a table but that also means you are very close to your “neighbors” who may be very loud and obnoxious, as was the case for my visit. The portion sizes are small, but that is expected for a tasting menu type of meal. Dessert was terrific.
I would return because the drinks were fabulous (except the espresso martini, which was not impressive or tasty) and thebservice was great but o am unlikely to visit often. I will wait until a menu rotation and then try again. I had hoped this would fill the Bulrush-shaped hole in my foodie soul but I dont think this is the one to do it.
… moreI would return because the drinks were fabulous (except the espresso martini, which was not impressive or tasty) and thebservice was great but o am unlikely to visit often. I will wait until a menu rotation and then try again. I had hoped this would fill the Bulrush-shaped hole in my foodie soul but I dont think this is the one to do it.
Heather Monroe
Incredible. Every bite exceeded my expectations. Perfect combination of flavors and textures. Like art for your tastebuds.
… moreMike Stanford (Paw Paw Mikey)
Alchemist mixture of flavors and textures. There was a complex mix of crunch, light smoothness and creaminess in every course. The flavors are basically explained in the menu and expertly described by Damian, our guide for this dining experience and he was knowledgeable, passionate, fun and very helpful throughout our evening. The hostess spun tunes on their turntable at a perfect volume for conversation and musical enjoyment. Robin, named after the chef’s mother is a great addition to Maplewood and the St. Louis area.
… morePablo
We had a reservation but when we arrived we’ve been told that our table wasn’t ready and we waited 45 minutes to be seated, we were mad and ready to leave. In the meanwhile we had a drink in the waiting area. I understand that restaurants get full, and that’s great, but if you’re limiting the time that customers can spend in your restaurant to 90 minutes, this should give a better rotation cycle to precisely avoid situations like this. What’s the point of reservations otherwise? On the other hand, all the staff was very nice to us and they didn’t charge us for the first two drinks we had as a compensation.
Food was good, plating wasn’t the best but most flavors and textures were on point.
For starters, we had bread with an outstanding cultured butter and the snack plate with many elements but the star was an incredible sour cherry cream tart.
For first course, we had Roasted Carrots and Fish soup (a warm foam rather than a soup), both of them very tasty and well executed with rounded flavors.
For second course, we had “Hot Dish”: a truly delicious mix of shiitake and oyster mushrooms covered with mushroom cream and a final layer of puffed wild rice, and Duck and dumplings: cheese filled mini dumplings served with duck shaves and broth. The dumplings were ok, subtle flavor. The broth and duck were impressive .
For third course, we had braised short rib with horseradish: the meat was a little dry and the horseradish was overwhelming, it covered the rest of the elements, and Roast chicken with oat porridge: the chicken was perfectly executed, very tasty and juicy, assembled in layers with a nice crispy texture at the top, we didn’t like the porridge at all, it had an overwhelming and unpleasant anise flavor like if the parsnip was boosted with tons of fennel.
For dessert, we had brûlée cheesecake: mild flavor, it was ok. The cream on top had a granulated texture that felt funny in the teeth, I’m not sure if it was intentional or the cream was starting to lose stability, and ginger cake: a incredibly delicious and pleasant flavor bomb with candied pecans, the rum caramel was brilliant.
For drinks we had a Blanc de Zinfandel Carafe and a couple orange fizzy drinks, the orange juice used for them was very fresh and the texture was very pleasant.
Overall it was good. Music was very loud and it was hard to talk. I’m not sure if I would try it again.
… moreFood was good, plating wasn’t the best but most flavors and textures were on point.
For starters, we had bread with an outstanding cultured butter and the snack plate with many elements but the star was an incredible sour cherry cream tart.
For first course, we had Roasted Carrots and Fish soup (a warm foam rather than a soup), both of them very tasty and well executed with rounded flavors.
For second course, we had “Hot Dish”: a truly delicious mix of shiitake and oyster mushrooms covered with mushroom cream and a final layer of puffed wild rice, and Duck and dumplings: cheese filled mini dumplings served with duck shaves and broth. The dumplings were ok, subtle flavor. The broth and duck were impressive .
For third course, we had braised short rib with horseradish: the meat was a little dry and the horseradish was overwhelming, it covered the rest of the elements, and Roast chicken with oat porridge: the chicken was perfectly executed, very tasty and juicy, assembled in layers with a nice crispy texture at the top, we didn’t like the porridge at all, it had an overwhelming and unpleasant anise flavor like if the parsnip was boosted with tons of fennel.
For dessert, we had brûlée cheesecake: mild flavor, it was ok. The cream on top had a granulated texture that felt funny in the teeth, I’m not sure if it was intentional or the cream was starting to lose stability, and ginger cake: a incredibly delicious and pleasant flavor bomb with candied pecans, the rum caramel was brilliant.
For drinks we had a Blanc de Zinfandel Carafe and a couple orange fizzy drinks, the orange juice used for them was very fresh and the texture was very pleasant.
Overall it was good. Music was very loud and it was hard to talk. I’m not sure if I would try it again.
Anne Elise P
One of the best restaurants in STL right now— hands down!!! My husband and I just moved back to town after being gone for a decade and this has been our very best meal here in the past couple of months. We were blown away from start to finish! They hit the mark on everything— food, vibe, service, and value!
From the tasting menu, I ordered the following:
First Course- Cucumber & Melon
Second Course- Cheese Dumplings
Third Course- Succotash
Fourth Course- Sno-Ball
Cocktail- No Name #2
Every bite was insanely flavorful, fresh, inspiring, and left me wanting more.
The staff was so attentive and seemed to truly enjoy being here which is just another reason the dining experience stands out. Robin Restaurant is doing something extraordinary and I hope they’re a mainstay. I cannot wait to go back for another date night soon!
… moreFrom the tasting menu, I ordered the following:
First Course- Cucumber & Melon
Second Course- Cheese Dumplings
Third Course- Succotash
Fourth Course- Sno-Ball
Cocktail- No Name #2
Every bite was insanely flavorful, fresh, inspiring, and left me wanting more.
The staff was so attentive and seemed to truly enjoy being here which is just another reason the dining experience stands out. Robin Restaurant is doing something extraordinary and I hope they’re a mainstay. I cannot wait to go back for another date night soon!
Tomesha Ryan
Food was good, presentation was beautiful. Our server forgot about us they were busy, we were patient. Was kind of upset we watched the chef take every table the end dessert and explain but then our was just given to us by the server. Wish we could have experienced that part to understand to reasoning behind the last dish. Overall it was good.
… moreSara Govero
Tucked into the intimate space that once housed the beloved Benevolent King, the Robin Restaurant is the latest chapter in Maplewood’s culinary story and it’s a creative one. Congrats Chef Alec Schingel, the deep culinary vision shows in every bite! The Robin Restaurant is a prix fixe experience that feels less like dining out and more like being welcomed into someone’s curated world.
The $75 prix fixe menu shifts regularly, driven by seasonality and intuition. It’s not about showmanship here; it’s about quiet excellence. Alec, who’s cooked in serious kitchens across the country, brings a level of precision and polish, but the experience is intimate, almost like a secret dinner party.
This spot is so well-deserved. Just make sure to check the menu before you go! It changes and that’s part of the magic.
… moreThe $75 prix fixe menu shifts regularly, driven by seasonality and intuition. It’s not about showmanship here; it’s about quiet excellence. Alec, who’s cooked in serious kitchens across the country, brings a level of precision and polish, but the experience is intimate, almost like a secret dinner party.
This spot is so well-deserved. Just make sure to check the menu before you go! It changes and that’s part of the magic.