Sauce Magazine – First Look: Casa de Tres Reyes in Des Peres



First Look: Casa de Tres Reyes in Des Peres

Casa de Tres Reyes, a Mexican restaurant from the owners of Three Kings Public House, opened Nov. 1 at 1181 Colonnade Center in Des Peres. The restaurant offers a menu created by consultant chef Andrew Cisneros, chef-owner of Jalea, and chef Marcos Godinez.

Co-owners Derek Deaver and Ryan Pinkston took over the Des Peres space “without even knowing what we were going to do,” Deaver said. After brainstorming, they settled on a Mexican concept, but things didn’t really take shape until Deaver sat down with Cisneros to talk about developing the menu. “I went there [to St. Charles]I stalked him for about a week and then convinced him to come here and get counseling,” Deaver said.

Cisneros agreed to help develop the menu, but with his already busy schedule with Jalea and the launch of Sanguchitos by Brasas inside Perennial Artisan Ales, Casa de Tres Reyes needed to bring in a full-time chef. to run the kitchen. Marcos Godinez was the final piece of the puzzle, a chef with experience working under Mike Randolph at the now-closed Publico in St. Louis as well as Rick Bayless in Chicago. “Once I had these two guys, I was like, ‘Oh my God,’ I felt really good,” Deaver said.

The 3000 square foot restaurant can accommodate 96 guests, including nearly 10 at the bar. Derek’s wife, Kasey Deaver, did the interior decor for the space, which is dotted with colorful trinkets, tile inlays and succulents.

Deaver said he was thrilled with the way Cisneros and Godinez collaborated on the menu, and thinks customers will taste the difference that a little more attention to detail brings. “We brine our whole chest; we have a smoker attached to the back of the restaurant,” he said. “We always have nachos and chicken quesadillas and all those things that people like. I hate to see when the menus are really good but it’s not accessible to the customer. I want to stay accessible.

One detail Deaver was adamant about was that there would be no charge for fries and salsa, though customers could pay to add dips like queso, guacamole, and queso fundido. Appetizers also include fire-roasted street corn (elote), beautifully plated with queso, tajin, cotija, cilantro and garlic aioli, and chorizo ​​empanadas​ ​drizzled with aji verde and garlic aioli.

Customers can choose from five taco options – pork belly carnitas, Baja fish, smoked belly, chicken tinga and cauliflower al pastor. Deaver said the brisket tacos sold well in the first week, thanks in part to the depth of flavor imparted by Godinez’s recipes. “He makes this tomato jam and roasted poblano salsa,” he said. “He puts this in with cilantro and a bit of his homemade queso – it’s Marco’s Mexican family recipe.”

The list of entrees includes a huge plate of fajita A La Plancha of chicken, carne asada, or blackened shrimp (or a combination of all of the above) with tortillas, sofrito rice, black beans, and sautéed peppers and onions. . Other entrees include chicken enchiladas, a build-your-own rice bowl, and a signature Cisneros pops up with the chicken salad sanguchitos (slider-sized sandwiches) served with yuca and squash fries. Jalea’s aji verde.

The drink menu includes a selection of cocktails, mostly tequila-based, including various spins on the margarita. There are a handful of red, white, sparkling or rosé wines by the glass, as well as five draft beers and a larger range of bottled beers.

Casa de Tres Reyes also operates a location in Terminal 2 at St. Louis Lambert International Airport, but the airport location offers a significantly streamlined menu. “You have your tacos, your burritos, your bowls,” Deaver said. “There are 10 menu items, it’s takeout…it’s more built for speed and execution.”

La Casa de Tres Reyes is currently open five days a week for dinner only. Current hours of operation are 4 p.m. to 9 p.m. Tuesday through Thursday and 4 p.m. to 10 p.m. Friday and Saturday. While the restaurant is setting up, take-out orders are not available. However, Deaver said the restaurant will eventually open seven days a week and intends to offer lunch and takeout services by January 1.

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