Excellent food and outstanding service presented in comfortable surroundings – those are the hallmarks of country clubs.
But in this case, they’re the hallmarks of Country Club Bar & Grill, the landmark eatery tucked on the backside of Town & Country’s Lamp & Lantern Plaza. That’s where owner Jon Cain has provided country club style TLC to his guests for 24 years.
“People love the place more than ever,” Cain said, noting that regulars refer to the restaurant as “their club.”
The restaurant does have a club feel. Its dining room and bar are accented with rich woods, exposed brick and a cozy fireplace. In warm weather, patrons can dine al fresco on the patio, a shaded oasis where one is encouraged to linger over a beer or summer cocktail that’s perfect for sipping.
“It’s gratifying seeing people coming in and enjoying themselves,” Cain said.
All country clubs have chefs and Country Club has some of the best, creating eclectic dishes alongside classics and reimagined pub specialties.
“Our goal is to exceed our customers’ expectations,” Cain said. “That’s why we use the best products we can buy.”
Certified prime strip steaks and quality ground beef arrive from Kern Meat Company while seafood is delivered by Bob’s Seafood – two St. Louis companies renowned for suppling the best restaurants in town. Produce arrives fresh daily for chefs to prep and build into side and entrée salads such as classic Chef and Caesar salads and the house signature Sizzle Salad. The Sizzle arrives tableside topped with sizzling chicken and a side of irresistible house-made peppercorn dressing.
Baby arugula pairs perfectly with the pan seared Blackened Salmon. It’s finished with a mild, yet favorable, salsa fresco made with fresh tomatoes and peppers.
“Our salmon and our steak sandwich are big,” said Cain, noting them as top sellers.
Both salmon and the New York Strip can be ordered as either an entrée or sandwich. The New York Strip Steak Sandwich is custom grilled the way you like, built on French bread and topped with Swiss cheese, grilled onions and sautéed mushrooms. But those steaks are so flavorful they don’t need toppings or sauces, which is great news for steak purists, who prefer simple grilling and plating au natural.
At County Club Bar & Grill, burgers remain a star attraction – and Cain has added a couple of new ones to the mix.
His philosophy? “You’re only as good as your last cheeseburger.” That being said, customers should try The Abby Burger, a double smashed burger topped with Country Club’s secret Whimpey sauce. The Budweiser Burger, draped in Budweiser pub cheese and dressed with barbecue sauce, lettuce, tomato and pickles on a brioche bun is destined for greatness.
“We were among the first people who tested the Budweiser pub cheese that is now at the ballpark,” Cain said.
But the burger that may get the most love is Lucy, as in the Juicy Lucy Burger, a generous hunk of American cheese stuffed into two hand-pattied ground chuck burgers and served on a bed of grilled onions. It’s an ooey, gooey delight.
During summer months, the smoker heats up, especially on Fridays and Saturdays. Plan on dining early and often to get your share of smoked brisket, because as Cain explained: “When it’s gone, it’s gone.”
Membership is not required to dine at the Country Club.
Everyone is welcome to come and enjoy generous plates and cold drinks at affordable prices – all served with service and style beyond your expectations.