Sunset 44 Bistro & Banquet Center
118 West Adams Avenue, Kirkwood, MO 63122
ph 314 965-6644
Sunday Buffet
Lunch Tuesday - Friday
Dinner 7 days a week
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About Us: Review From the St. Louis Post-Dispatch
SPECIAL
REQUEST: Sunset 44 restaurant shifts to a bistro style
By Mary Billings
SPECIAL TO THE POST-DISPATCH
11/08/2005
Q: We had dinner at Sunset 44 in Kirkwood and would love the recipe for their pork tenderloin, please.
-- Marcia Loomis, St. Louis
A: Sunset 44 has given itself a face-lift and a new name. Chef-owner Bob Menendez has turned his restaurant into Sunset 44 Bistro. A sleeker style, a remodeled bar and added banquet space enhance the operation.
"Our menu is a lot different now," Menendez says. "It's more European. The portions are smaller, but on some items you have the option if you want larger."
Some familiar favorites such as sauerbraten and braised short ribs now share the menu with new offerings, including scallops and calamari Monterey, sirloin gorgonzola and spinach-leek ravioli with sage butter. Menendez describes it as "combining the spirit of the bistro with the eclectic and expansive style of American cuisine."
A new banquet room accommodates up to 260 guests. Sunset 44's banquet menu hasn't changed, but Menendez sometimes uses private parties to showcase new dishes.
"Some people say, 'Just plan it, Bob. Just tell us what we should have.'"
One thing that hasn't changed at Sunset 44 is the fresh house-made breads and plate of lavash with cheese spread that adorns each table. A Sunday breakfast buffet features eggs Benedict, bacon, biscuits, sausage, potatoes, gravy and a Belgian waffle bar.
PORK TENDERLOIN WITH CRANBERRY GINGER CHUTNEY Sunset 44
Bistro For
chutney: For
pork: To prepare chutney: Combine cranberries, sugar, currants, apricots, cinnamon, cayenne pepper, cranberry juice and ginger in a heavy saucepan. Cook over medium heat, stirring until sugar is dissolved. Increase heat to high; boil 10 minutes. Pour into a bowl. (Refrigerate leftovers in an airtight container.) To prepare pork: Preheat the oven to 350 degrees; place a cake rack over a shallow baking pan (such as a jellyroll pan), and coat the rack with cooking spray. Set aside. Combine soy sauce, wine, oregano and 1 teaspoon garlic powder in a bowl; slowly whisk in oil to emulsify. Add pork; marinate 10 minutes at room temperature (or refrigerate overnight). Drain pork, discarding marinade. Season pork with salt, pepper and garlic powder to taste. Arrange pork on prepared rack; bake about 35 minutes or to an internal temperature of 165 degrees. Let pork stand about 5 minutes, then slice 1/2-inch thick. Spoon some warm chutney onto each serving plate; arrange pork slices on top. Per serving pork plus 1/4 cup chutney: 363 calories; 9.5g fat (24 percent calories from fat); 3g saturated fat; 100mg cholesterol; 33g protein; 34.5g carbohydrate; 30g sugar; 2g fiber; 334mg sodium; 40.5mg calcium; 685mg potassium. |