The Westchester is now open at 127 Chesterfield Towne Center in Chesterfield. The restaurant is a partnership between Executive Chef Matthew Glickert, Bar Manager Bryan Herr and John Cowling.
Glickert tells Off the Menu that the trio met through Herr’s previous venture, the Chesterfield whiskey and wine bar Naked Vine. Glickert and Herr had talked about ideas to expand Naked Vine’s limited menu, but that venue didn’t have the space to grow. After Naked Vine closed in late 2020, the Westchester began to come to fruition.
Glickert describes the Westchester’s approach as an upscale farm-to-table restaurant. The kitchen uses local and regional ingredients as much as possible.
“We just try to serve good, honest food,” he says. “It’s not a molecular (gastronomy) scene at all.”
Glickert cites celebrity chef Bill Cardwell as his mentor. Glickert was 15 when he started working at Cardwell’s at the Plaza in Frontenac and spent 14 years with Cardwell there and at BC’s Kitchen in Lake Saint Louis. Most recently, Glickert was chef at the Sugarfire Smoke House.
At Westchester, Glickert reports that the main course of duck breast with autumn vegetable hash and parsnip puree has already become a signature dish. Other early customer favorites include the onion soup, the vegetarian pappardelle with mushrooms and, at lunch, the mashed burger and fried Bolognese sandwich.
Herr oversees the wine and whiskey selection. Ted Kilgore of Planter’s House consulted the restaurant on his list of specialty cocktails.
At full capacity, the Westchester will be able to accommodate 66 guests, including 13 at the bar. At present, while a few booths are still being finished, the restaurant seats approximately 48 people. Glickert recommends making reservations for dinner.
The Westchester is open 11 a.m. to 11 p.m. Wednesday through Sunday and closed Monday through Tuesday. The phone number is 636-778-0635.
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