The Restaurant Blends Cheshire's History With Contemporary Elements

RFT contributor Ian Froeb was bombarded with items to taste during a recent trip to The Restaurant at the Cheshire, 6300 Clayton Rd.

"[Head chef Rex] Hale's menu at the Restaurant addresses both the Cheshire's heritage and more contemporary trends," Froeb writes. "So you can tear into a Flintstonian hunk of blood-red prime rib, served with clotted horseradish cream and, on the side, an airy Yorkshire pudding (this from the section of the menu titled 'Throw Backs'). Or you can nod with earnest enthusiasm as your server describes the grass-fed, locally sourced New York strip steak. Both are very good cuts of meat, though I preferred the more nuanced flavors of the wood-grilled strip."

See what else Froeb had to say, including the dish that "flopped entirely," on RFT.

Read more about The Cheshire:

• Chef's Journey Back to Richmond Heights
• Cheshire's Top Chefs Are Out
• New Cheshire Inn Restaurant is Among 'Most Anticipated' in 2013