Tapas Bar
The flavors of France and Spain come to life at Balaban’s in small plate interpretations of classic recipes.
Tapas, Spanish for “top," were originally simple plates of cured ham and cheese placed over the top of glasses of wine served in cafes. Inventive bar owners began providing morsels of food on small plates to encourage customers to linger into the dinner hours and drink more wine. So, the tapas movement was born.
As executive chef and owner of the original Balaban’s for more than 20 years and co-owner of Balaban’s wine cellar & tapas bar, Steve McIntyre reintroduces St. Louis to the cafe inspired tastes that made Balaban’s a flavorful destination.
Using the freshest ingredients, exclusively sourced from artisanal suppliers--oysters from Nova Scotia, Maine and Puget Sound, soft shell crabs from the Chesapeake Bay, morel mushrooms from Oregon’s Cascade Mountains--McIntyre and his culinary staff create bistro inspired food that demands the complement of a fine wine. With a memorable selection of wines by the glass, each small plate can be perfectly matched with a particular wine for an enhanced taste experience.
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