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sunset
44 bistro |
about us
The Spirit of the Bistro with the Eclectic and Expansive Style of American Cuisine
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 cuisine.
American 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 environment.
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.
Anthony Lyons | Executive Chef
A native of County Tipperary, Ireland, Anthony realized early on his dream of becoming a chef. After graduating RTC Galway in Hotel and Catering Studies, Anthony completed an 18 month apprenticeship at Raftery Rest, Dromoland Castle and then moving to the United States, first to Massachusetts at The Stonehenge and later to St Louis as Sous Chef at Greenbriar Hills Country Club, University Club with Executive Chef Paul Kampff, Old Warson under the direction of Chef Aidan Murphy, St Albans Country Club and then as Executive Chef of The Racquet Club St Louis, Sunset Country Club and Forest Hills Country Club. He joined Sunset 44 as Executive Chef in 2011. Anthony has utilized and continues to grow in his knowledge by educating and promoting the culinary arts through his involvement in the association by coaching junior teams, co-chairing the Programs and Education, completion of his Executive Chef Certification, competing and attaining Gold Medals and assisting others in successful competitions and being involved in community charity events such as March of Dimes, Edgewood and Nurses for Newborns Foundation.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. Watch it now
Sunset 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.
Chef 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.
Where We're Dining: Sunset 44 -- Catherine Neville and Feast Magazine revel in our new menu.
Memorable Menu -- T. J. Martin and the Ladue News favorably reviews the new menu at Sunset 44.
Feast Magazine -- discussion of our new menu
Sunset 44's new menu, new chef, and new equipment on KTRS -- from McGraw Millhaven's show in November 2010 (mp3 - click to listen)
Japanese 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.
Metromix Happy Hour Review -- from Adrienne Jones and Metromix, a review of our delicious appetizers and refreshing, delightfully low-priced drinks.
Bob 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.
