Robie’s Reveals a Revamped Menu at the Magnolia Hotel St. Louis
By Rachel Huffman
As daylight dies, Robie’s comes alive.
The restaurant and lounge inside the Magnolia Hotel St. Louis has completely revamped its vibe. Every Wednesday, it offers live local music with no cover, along with lunch and dinner daily.
Executive chef Quincy Johnson specializes in Cajun cuisine, and the housemade crab cakes with jumbo lump Atlantic blue crab served over Cajun remoulade are a must-try. Johnson also applies a scrumptious Cajun seasoning to chips and wings, both of which pair perfectly with local brews such as City Wide by 4 Hands Brewing Co., Schlafly Pale Ale and Schnickelfritz by Urban Chestnut Brewing Co.
Other highlights of the new menu include fresh, hulled jalapeños stuffed with garlic cream cheese, sprinkled with breadcrumbs and oven-roasted; Parmesan-crusted scallops paired with Ozark Forest wild mushroom risotto; and grilled New York strip steak with a red wine demi-glace, mashed Yukon potatoes and sautéed broccolini.
The Mayfair salad – a combination of romaine lettuce, ham, Swiss cheese, croutons and the once-prized Mayfair dressing – was a staple of the original Mayfair Hotel, which opened in 1925 and was rebranded as the Magnolia Hotel St. Louis in 2014.
“We lean into our history, and we still emphasize the famous Mayfair dressing on our menu,” food and beverage director Stela Georgieva says. “The charred romaine salad features shaved Parmesan, croutons and our housemade Mayfair dressing [plus, salmon, shrimp or chicken]. It’s a great addition to any meal.”
A nod to St. Louis-style pizza, Robie’s also offers a pie with goat cheese, wild mushrooms, caramelized onions and housemade Boursin cheese sauce. Want more modern takes on emblematic eats? Robie’s makes gooey butter cakes in decadent flavors – think Nutella gooey butter cake topped with roasted hazelnuts and chocolate shavings.
Whether you make it for happy hour or not, Robie’s boasts an alluring cocktail menu that adds to the scintillating ambience. “Bar manager Zac Trevaskis is truly amazing,” Georgieva says. “He’s created infused tequila and infused vodka for the bar. If you like vodka – and spice – you’re gonna love his four-pepper vodka infused with jalapeño, serrano pepper and bell peppers.”
If you can’t handle the heat, order Cary Grant’s Night Cap. A salute to the hotel’s favorite guest, the cocktail features Plymouth Gin, Lillet, Champagne syrup, grapefruit bitters and an absinthe rinse. The Ghost Tequila Old Fashioned (Codigo 1530 Rosa Blanco Tequila, Ghost Blanco Tequila, St. Germain elderflower liqueur, sparkling rose syrup, grapefruit bitters, orange bitters and salt bitters) and The Magnolia (1220 Encrypted Vodka, Mathilde raspberry liqueur, fresh pineapple, fresh lemon and housemade simple syrup) also tempt imbibers.
“Even in our cocktails, we try to feature local products,” Georgieva explains. “1220 Encrypted Vodka from 1220 Spirits takes center stage in The Magnolia as well as the Lavazza Espresso Martini.”
Working in the hospitality industry since she was 16, Georgieva brings years of experience to her role at the Magnolia Hotel St. Louis. After emigrating from Bulgaria to the U.S., she managed special events at Copia Restaurant and Wine Garden, worked in a variety of roles at the Four Seasons Hotel St. Louis and managed the Saint Louis Woman’s Club. In October 2022, she accepted the job as food and beverage director of the Magnolia Hotel St. Louis.
Now, Georgieva hopes her vision turns Robie’s into a place that you want to frequent. At the end of the day, she aims to fill the restaurant and lounge with good cheer, great food, excellent drinks and happy patrons from near and far.
“The Magnolia Hotel St. Louis has an incredible history,” she says. “With the revamped menu at Robie’s, I want to honor the history but add modern twists. I don’t want Robie’s to be just another hotel restaurant; I want it to be a place where both residents and visitors are excited to dine.”