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Atlas Restaurant Restaurant Review: The changing seasons in St. Louis can be frustratingly unpredictable, but the evolving seasonal menus at its restaurants are delightfully so. Atlas’ showcases dishes like pumpkin ravioli and a salad topped with backyard apples, Brie and prosciutto when it's cold. Spring welcomes the likes of pan-seared flounder and duck breast with rhubarb sauce and sautéed spinach. Regardless of the calendar, favorites include the traditional cassoulet and piccolo fritto, an appetizer platter of lightly battered, deep-fried vegetables. Then there are the desserts. Try the marjolaine, hazelnut and almond meringue layered with crème blanche and dark chocolate, or currant bread pudding with crème anglaise and caramel sauces. Wines tend to be mid-range and flexible enough to pair well with the menu year-round.