ABOUT | sunset44bistro

SUNSET 44

THE BISTRO

Sunset 44 has been a staple in St. Louis community for over 5 decades. Today, the bistro is a place known for good food and a friendly neighborhood setting. It’s not over-complicated, but quality food, made from scratch and served in an atmosphere where people know you. Sunset 44 features a variety of cuisines, based on the chef's hertitage and culinary experiences. While dining, each guest receives two types of bread, made daily from all organic whole wheat and flours--our loved lavosh with beer cheese and a dinner bread made from a sourdough starter that has been maintained for 35 years.

THE HISTORY

In March of 1986, Bob Menendez and his wife Beverly bought Sunset 44, which already had been operating for 25 years, from his friend Pete Nicolaisen Jr., son of the original owner. Sunset 44 operated in Sunset Hills at the intersection of Watson and Lindbergh until August of 1993. Sunset 44 moved 2 miles North, and has now been a staple in Downtown Kirkwood for nearly 25 years.

THE WINE

Sunset 44 has an extensive wine list with over 200 wines to choose from. We are known for the "Sunset Pour" (our 8 oz. glasses of wine). Wines by the bottle are 1/2 the price on Tuesdays and Thursdays in the dining room. There are no exclusions.

Upcoming Wine Tasting Wednesdays and Wine Dinners are listed on the events page.

THE FAMILY

Bob Menendez has owned Sunset 44 Bistro since 1986, but he’s been working in restaurants virtually his entire life. Growing up in south St. Louis, Menendez worked with his parents at the old Pilot House Kitchens restaurants cooking and serving the best fried chicken (still on the menu today) and ribs in town. He learned more about the restaurant industry while managing the Schneithorst Hofamburg Inn and the Robert E. Lee Riverboat. He serves on the Advisory Board for L'Ecole Culinaire in St. Louis, and formerly was the Educational Chairman for the Missouri Restaurant Association. Sunset 44 is the only restaurant in the State of Missouri certified by the U.S. Labor Department, the Missouri Labor Department and the American Culinary Federation to train chef apprentices.