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Mid Rivers Newsmagazine is St. Charles County's
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Mid Rivers Newsmagazine Restaurant Spotlight Archive |
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Travenas Answers Need For Fine Dining In CottlevilleBy Mary Ann O'Toole Holley
It is so, so chic, yet in the center of Cottleville, with ostrich skin seat covers, wine selections that nearly top 100 and a menu that fills the bill for almost any palate. Travenas Restaurant & Bar is just the answer to a quick lunch, a great night out or the beginning of a trendy eatery that all others aspire to. Pay no attention to its simple façade facing Hwy. N or its understated awnings with its name simply emblazoned. Travenas is not just a dining establishment; it is a destination. "I guess what I'm most surprised about since we opened a year ago is that I never imagined we'd be as busy and have such a broad clientele," said owner John Klipp, who with his wife, Kelley, keep their fingers on the pulse of the place. "We've got people coming from West County, Troy, Wildwood and further, regular customers who say 'darn they've found you' as the weekend crowds grow." John Klipp describes Travenas as "casual dining in an upscale atmosphere," and says guests are welcome in jeans and a T-shirt or a three-piece suit or little black dress. The spacious dual level establishment features a lower level fully stocked bar and lounge area with fireplace of an artisan décor. The upper level, just a few stairs above, features spacious dining, luxurious booths and plenty of space to accommodate large groups or cozy dinners for two. "We're one of the last of a dying breed of made-from-scratch-restaurants," Klipp said. "We cut our own steaks, seafood, and make our own dressings and soups daily. Everything is made from fresh seasonal produce." Though the menu is most aptly noted as Greek and Italian, Klipp says it is more like "Americanized Mediterranean," including steaks, pastas, gyros and seafood. Klipp's flare for Greek and Italian foods comes from his lengthy experience as a chef at some of the area's high-end restaurants. Though he now spends most of his time running the business, he says occasionally he cannot resist a stint in the kitchen. "I gear toward our specials; our features," Klipp said of specials that change daily and menus that change seasonally. However, one glance at the menu and you will see that the choices abound with both the customary and the unusual. Start with an appetizer of Saganaki, flaming Kaseri cheese flavored with brandy, flamed at tableside and finished with lemon ($8.95). Calamari ($6.95) is flash fried to a tender crisp and served with sweet chili sauce and lemon. There are old favorites like toasted ravioli ($5.95), served with house-made meat sauce, and there is spinach artichoke dip that is sure to delight, served with crisp fried pita points ($7.25). One of Klipp's favorites, and a huge seller, is the phyllo shrimp ($8.95) featuring jumbo prawns rolled in phyllo and flash fried served with sweet chili sauce. There are plenty of soups and salads, including Travenas Greek salad, a traditional salad topped with grilled chicken or gyros meat and served with pita bread ($9.50). Pizzas are also big sellers at Travenas, with family favorites and specialty pizzas served in 12-inch ($8.95) and 14-inch ($10.95) sizes. If you're in search of the unusual, try lamb shanks ($13.95) baked to perfection and served over noodles; shish kabobs ($14.95) marinated garden vegetables skewered and grilled with either pork tenderloin or chicken and served over rice; or something more elaborate like gyros meat with onions, tomatoes, feta cheese, kalamata olives and tzatziki sauce served over grilled pita. Travenas gyros meat is cooked fresh daily and sliced to order. "What's really nice is that we have an extensive menu for adults and an extensive menu for children," Klipp said. "We have children ourselves, and we know that we enjoy going to a nice restaurant, but don't want to have to buy a $22 steak for our kids." Children's menu items are easily affordable at $3.50 each including a drink. "We live in the area and saw a lack of family-owned restaurants. We knew we could bring something unique to the area," Klipp said. "We believe in good volume for your dollar. The biggest complaint we get is that customers of 10 need a to-go box because the entrees are so large." Travenas is open for lunch and dinner seven days a week, and features a breakfast buffet on Sundays, serving everything from eggs benedict to eggs and omelets made to order, Klipp said. Their lunch menu caters to on-the-go businesspersons with a 15-minute serve time and free wireless Internet service on the premises. Travenas Restaurant is located at 5373 Hwy. N in Cottleville. For more information or to book the banquet room, call John and Kelley Klipp at 636-447-6030. Hours are Monday -Saturday from 11 a.m. to 10 p.m.; Sunday from 9 a.m. to 9 p.m. The lounge is open Monday -Thursday from 11 a.m. to midnight and Friday and Saturday from 11 a.m. to 1:30 a.m. On Sunday, the lounge is open from 11 a.m. to 9 p.m. with specials during football games. Though not officially a "sports bar," there are two large plasma television sets.
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