Randolfi’s, the traditional meets modern Italian restaurant from James Beard semifinalist Mike Randolph, introduced a new fall menu in St. Louis. The new dishes showcase the culinary talents of Executive Chef Tommy Andrew, who combines his Italian heritage with his appreciation of seasonal ingredients, local sourcing and bold flavors.
Chef/owner Mike Randolph explains, “I gave Tommy creative control with the season’s menu, and he’s really come up with some exceptional dishes. We both grew up with eating Italian food, but this menu shows how traditional dishes can be fun and exciting again.”
Take Andrew’s burrata starter. The traditional Italian soft cheese becomes exceptional as an insalata “salad” starter with black garlic, roasted squash, and zucchini ribbons topped with a tangy, acidic squash vinaigrette – served with Union Loafers toast. New pastas include: the seafood-packed Frutti di Mare alla Clam Shell ($17) with squid ink clam shell pasta, clams, mussels, anchovy and toast; umami in a bowl with the Fungo Gnocchi ($16.50) with Ozark Mushrooms, mushroom broth, preserved lemon and aged goat cheese; the decadent and bright Risotto ($16) with sweet corn, lemon, radish and loads of Parmesan cheese.
The “secondi” entrées shine with dishes like the Pork Chop ($24), a 16-ounce Duroc chop with peach butter and root vegetables and the Halibut ($26) with crowder pea ragout, Parmesan brodo and mint. It seemed only fitting for Chef Andrew–better known as Tommy “Salami”–to add a Salami Pizza ($17) to the menu with mozzarella, pesto, Calabrian chili and garlic. Additional new desserts include an Apple Ricotta Cake ($8.50) with apple butter, Tommy’s honey (from his at-home bees) and fennel pollen as well as Chocolate & Pear Tart ($10) with cream cheese gelato and pear cordial.