Rave Reviews

Scape has garnered attention from some of St. Louis most discriminating food-lovers and media alike. Check out some of our rave reviews and write-ups in the media:

KPLR11.com - June 2010
Let's Dish: Scape
 

St. Louis Post Dispatch - June 2010
Scape's new mood sets a supersexy vibe. Read More >

Alive Magazine (Hot List Award) – June 2010
Best New Menu Addition: Scape American Bistro Raw food fanatics enjoy the simple pleasures of superb flavor and enhanced nutrition. Scape’s raw bar features oysters, ceviche, sashimi and shrimp cocktail, while their new Raw & Vegetarian prix fixe menu includes an appetizer, salad and entree, like lasagna, for an uncomplicated $36. Central West End, 314.361.7227. Read More >

Alive Magazine - April 2010
The one thing I miss the most is Crepes; etc, Scape American Bistro and Chef Eric Kelly. ALIVE spent hours upon hours at Crepes; etc, in meetings, refilling on coffee (our daily fuel) and enjoying Chef Eric and his team’s amazing menu of French-inspired eats, from savory and sweet crepes (the nutella crepe is a must-order) to waffles, gelato and sweet treats (try the cheesecake lollipops). And while we love that we have moved from one stellar spot to another, our CWE family (and especially Chef Eric and Crepes; etc) will always hold a special place in our hearts. Read More >

Global Traveler - October 2009
Maryland Plaza, in St. Louis’ fashionable Central West End, is a restored and gentrified historic section of the city that now seems more European than Midwestern. During the past few years, many urban planners and restaurant designers mimicked Italian piazzas and bistro-style eateries in cities such as Omaha, Sarasota and Minneapolis. I should not have been surprised then at the Mediterranean feel of the lush, tree-lined street outside of Scape, a two-year-old St. Louis restaurant that has been getting rave reviews in the local press.  Read More >

St. Louis Homes Magazine - April 2009
Creating a stellar menu to capture the feel of Derby Day in Louisville, Chef Eric Kelly of Scape in Maryland Plaza selected traditional mint juleps, Hot Browns, Kentucky burgoo and must-have Derby pie for the party guests. “The Derby’s overall Southern charm and pageantry inspired the creation of the menu. I wanted to bring together some signature Southern dishes in a sophisticated presentation,” says Chef Eric. Read More >

Alive Magazine-- October 2008
“’The key to a successful restaurant is treating guests as if they were in your own home.’” Read More >

At Home—September/October 2008
“As for the Reuben sliders, they are by far, he says, his customers' favorite appetizer. At the restaurant, he makes the potato pancakes from scratch, but for you, too-busy-to-cook, he has a secret— use the frozen hash browns instead.” Read More >

Ladue News – August 1, 2008
"The grilled salmon, made with premium wild Alaskan salmon, was similarly impressive in that it was not over-grilled with those heavy black char marks. Instead, it was super moist, with the slight smoky flavor of barbecue" Read More >

St. Louis Magazine - August 2008
“Like the chicken mattone, offerings on the small menu here are attractive, appetizingly presented and put together with a feel for rewarding flavor and texture combinations.” Read More >

St. Louis Post- Dispatch, Deb Peterson, Close Up—July 22, 2008
“For chef tired of traveling, opportunity here was a great Scape” Read More of this one-on-one interview >

St. Louis Post- Dispatch, Deb Peterson—July 19, 2008
“The sisters, who made it big starring alongside their father on MTV’s “Run’s House,” enjoyed a dinner specially prepared by chef and Scape partner Eric Kelly.” Read More >

Ladue News—July 18 2008
“Every Sunday evening through Sept. 23, ~scape’s executive chef Eric Kelly is hosting a Backstreet BBQ, where a special wood-burning grill ensures tasty meals.” Read More >

St. Louis Post-Dispatch—July 9, 2008
“‘That New Orleans-Memphis-St.Louis-Chicago corridor reflects the direction the culinary scene is moving…’ That’s why he found a place for Southern Style shrimp and grits on Scape’s appetizer menu.” Read More >

St. Louis Post-Dispatch, Deb Peterson—July 4, 2008
“Scape chef Eric Kelly’s Shrimp & Grits dish has been selected by Phil Lempert, the NBC food editor, for his ‘Steal This Recipe’ features.” Read More >

MSNBC—July 1, 2008
Chef Eric Kelly of Scape in St. Louis, Mo., allowed us to “steal” this week’s recipe for shrimp and grits — a unique recipe from an unusual restaurant;” Read More >

Alive Magazine—July 2008
“If the round of the applause at the end of the evening was any indication, ~scape chef Eric Kelly and his crew blew guests away at the inaugural Power Players dinner May 14 with a sumptuous six-course meal prepared in a posh dining room of Maryland Plaza’s new upscale bistro.” Read More >

Alive Magazine – June 2008
“Casual yet elegant, Scape’s pair of patios and well-thought menu are a welcome addition to Maryland Plaza’s continued reinvigoration.” Read More >

Sauce Magazine—May 2008
“There are a lot of appetizers – 11 in all – including steak tartare, a delicious mélange of chopped raw beef, white truffle and red onion topped with deep yellow organic egg yolk.” Read More >

St. Louis Post- Dispatch, Deb Peterson—March 28, 2008
“Chef Eric Kelly — who works as a top chef for the top-notch Levy Restaurant group — is coming to work the kitchen as executive chef at Scape in the Central West End.” Read More >

Sauce Magazine—March 2008
“Chef Mantuano is one of the most celebrated chefs cooking Italian cuisine in the United States… And now [he] is coming to St. Louis on March 13…” Read More >

St. Louis Magazine—January 2008
“Extra points go to Levy’s partner Ted Koplar for transforming the rear alley into the city’s finest Euro-style courtyard.” Read More >

Y-98 FM - December 2007
Guy Phillips, Y-98 |
“I found a new restaurant to put on your dining out radar.  The food is great, the service is outstanding, the location is perfect and the ambiance is casually elegant… which is what I like about it.  The name is Scape… it’s more than just a restaurant, it’s a unique culinary experience.” Listen to more >

Sauce Magazine – December 2007
“The space is definitely luxurious. Radiant copper accents exude an earthy yet elegant warmth. Mirrored ceiling tiles, understated carpeting, comfy banquettes and contemporary jazz imbue sophistication. Add to that a stunning streetscape of the splashing fountain, folks strolling along the wide avenue and gorgeous residences across the street, and it feels like you’re in another place and time.”

Ladue News – November 2007
“Scape is bustling yet intimate…it has the right stuff to live up to its prominent locale, and it’s unlikely you’ll be disappointed.”

St. Louis Magazine - October 2007
“A preliminary thumbs-up goes to the flagship, ~scape, for the most creative and interpretive restaurant name in years. Ten-foot windows overlook a transformed Maryland Plaza landscape, from within this ‘American bistro with a European flair’ escape.” Read Review >