Creating upscale American fare with eclectic flair is the mission of Oak Street Inn & Lounge Head Chef Tyler Craig.
This St. Charles resident says he grew up alongside his father cooking authentic Sicilian dishes, steeped in family recipes. "I'm inspired by taking more simple dishes and giving them a distinctive taste and style. I enjoy exploring all types of cooking cuisines, especially Italian, Greek and French," Tyler explains.
Oak Street Inn & Lounge owners and married duo Chelsey and Nick Sweeten, along with Chelsey’s parents, Chris and Millie Shreves, recently reinvented the historic 163-year-old building in the heart of Cottleville at 5521 Oak St. The building served as a former post office and general store before its current use as a boutique hotel and refined restaurant. The hotel opened last June, followed by the lounge and then the rooftop bar, both during last August.
Tyler previously worked in various kitchens for the past 12 years, including Maggiano's Little Italy in Richmond Heights. He assures that vegetarian and gluten-free options are taken into account and provided at Oak Street Inn & Lounge.
Small plates include choices such as fried artichoke hearts topped with balsamic glaze and shaved Parmesan; pear and roasted beets salad; beef carpaccio with arugula, shaved Parmesan, capers, olive oil, sea salt, sun-dried tomatoes and shallots; as well as and truffle fries with aioli.
"We hope to bring back fan-favorite sweet potato dumplings with house-made garlic cream sauce; when sweet potatoes are back in season," Tyler assures.
New small plates for the spring season will include an in-house rosemary focaccia bread with savory dipping oil. Tyler says he's also eager to introduce a gnocchi with fresh lobster and vodka cream sauce, as well as a potato fondant with smoked Gouda cheese that's similar to scalloped potatoes.
"Whenever possible, we secure mushrooms, produce and meats from local sources, including Amish farms," Tyler adds.
Main dining options span ribeye; beef tenderloin; roasted chicken; fish of chef's choice changing every two weeks; and linguine with Nigerian prawns. Vegetarians can partake of a new, custom ratatouille. These meats are accompanied by sides such as whipped potatoes, cheddar grits, roasted asparagus, broccolini, butternut squash, green beans and roasted carrots.
New entrees for spring at press time were slated to be braised lamb shanks with a Greek-style tomato sauce, veal chops and a spinach/salmon salad with lemon dill dressing.
"But I enjoy cooking all sorts of dishes, so, for a Valentine's Day special, we just served prime rib or Chilean sea bass with smoked au gratin potatoes," Tyler admits.
This winter, Tyler created "Private Chef’s Table meals," on Wednesdays and Thursdays. Diners received unique dining experiences with exclusive wine and dinner pairings chosen by him. He says the concept went over so well, at press time he was planning to continue them. Before the meal, Tyler says he interacts with guests to see if they have any dietary restrictions or allergies around which he should cook. While he's preparing the dishes, servers explain to guests from where their foods and beverages originated, and answer any questions. During the meal, Tyler serves the food himself, as an extra personal touch.
"We especially enjoy explaining in what regions the grapes are grown for our wines," he says.
Tyler's culinary team serves the lounge and rooftop bar, and is adding a third service area within the group's speakeasy, which is likely to open by the end of February. He says he will provide a Japanese-fusion menu for it.
"However, anything with pasta is No. 1 hit with me. My favorite item from our menu has to be the linguine aglio olio, because it's from an Old Italian recipe. It's served within an olive oil white wine sauce, with shaved garlic, parsley and crushed red pepper. So good!" Tyler quips.
Restaurant/Lounge Hours: 4-10 p.m. Wednesdays through Saturdays (closed Sundays and Mondays). Speakeasy opens at 6 p.m.
636.720.1901
OakStreetInnAndLounge.com
"I like to talk to guests about what menu items they like best, and to ensure they have delectable experiences."