ARAKA

The Southern European menu at ARAKA draws its influence from France, Italy, Spain, and Greece; as the atmosphere is designed to provide a tasteful, elegant, and unique experience.

Schefer Design New York has helped to deliver a unique interior for the restaurant.  Natural elements like stone and walnut all contribute to a welcoming and comfortable atmosphere while maintaining a edgy modern European feel.  The restaurant is divided into six distinct areas which create different dining experiences: the Patio, Wine Lounge, Cafe, Main Dining Area, Private Dining on the street level, and Private Dining on the Mezzanine level overlooking the fountain.

Chef Mark Curran, formerly of Larkspur Restaurant in Vail Colorado, has moved to St. Louis and has created an exciting menu with seasonal items from regional farmers and locally raised chicken, pork and beef, fresh fish from dayboat fishermen, shellfish flown in daily from the coast of Maine, both regional and imported farmstead cheeses, housemade charcuterie, pastas, flatbreads, and delectable desserts.