Butler’s Pantry & Bixby’s: A Menu Of Sustainable Practices & Gourmet Cuisine
Fresh, innovative, delectable, sustainable, and completely service orientated all in one. This is how I would begin to describe my experience with Butler’s Pantry, and more specifically Bixby’s Restaurant at the Missouri History Museum. If you are not familiar with Butler’s Pantry, I highly recommend trying their catering service, restaurant, or rental spaces to enjoy their creations. Butler’s Pantry is not only one of the largest full service caterers in St. Louis, but also caters for or manages the top spots for a decadent meal for you and all your guests.
Founded in 1966 by Richard and Anita Nix, Butler’s Pantry has expanded to be a service-oriented caterer that is now run by their son, Richard Nix Jr. Since Richard Nix Jr. took over in 1994, he has worked to not only grow the extremely “customer first” business, but also has taken the initiative to keep the family feel, while becoming a leader in sustainable business practices. Butler’s Pantry operates Bixby’s Restaurant at the Missouri History Museum, Palladium St. Louis, Butler’s Boardroom, and provides catering at many venues throughout the St. Louis area. All of the Butler’s Pantry brands are committed to creating a successful food event for their customers and have put sustainable practices in place everywhere you look. The list of sustainable efforts includes biodegradable, recyclable cutlery and containers, high efficiency dishwashers, event recycling, staff trained to minimize food waste, use of the ORCA Green high speed food composting machine, and the use of locally made products and locally grown foods. When I asked Richard Nix Jr. about his decision to not only purchase the ORCA Green composting machine, but to go the extra green mile throughout his business, he replied, matter of fact; “It’s the right thing to do. We don’t want to just be the biggest and the best, but a leader in sustainable practices.” A leader he is.
Bixby’s Restaurant, located inside of the Missouri History Museum, is a treasure for our town. The breathtaking views from the floor to ceiling windows that look out over Forest Park are a complimentary treat to go with the unique menu. Bixby’s is open for lunch Monday through Saturday from 11 a.m. to 2 p.m., Sunday Brunch from 10 a.m. to 2 p.m., and their Express counter daily from 10 a.m. to 4:30 p.m. Chef de Cuisine, Todd Lough creates masterpieces in each dish he prepares. “I want to prepare a wonderful product and be a versatile chef,” said Lough. He has succeeded in this effort. The Bixby’s motto is “dining with local influence.” The use of organic-sustainable seasonable produce and regional products makes this more than just a motto here. The menu here will change based on what is in season or locally available. Chef Todd Lough is dedicated to using locally produced pastas, sausages, breads and more. Bixby’s offers gluten free, vegetarian, and vegan options. They also will create a dish to accommodate any allergies. The service and attention to detail provided by the staff at Bixby’s is unparalleled. From the moment you walk in to the ‘good-bye’ as you leave from your table, the staff goes above and beyond to make your experience fantastic. Bixby’s Manager Christine Hereford is focused on providing an incredible experience that you will remember and come back for again and again. Her dedication definitely comes from being a part of the “Butler’s Pantry family.” She said you really know this is a family business, each person counts, and that the goal of each staff member is to always put the customer first. I witnessed this again and again while at Bixby’s. On my visit, I could hardly take my eyes off the food. The presentation was just so spectacular. I could not resist a bite into my Bibb & Radicchio Salad any longer. The house made dressing, Missouri pecans, and local Baetje Farm goat cheese topped with roasted beets tasted just as good as it looked. The unique combinations of flavors in this salad are a perfect match. After enjoying every last bite, I started on my Trio of Mini Crab Cakes. The bed of tomatillo black beans with orange chipotle aioli and citrus slices gives these crab cakes a sweet and rich flavor that made me savor each bite. It was like nothing I have had before. The distinctive ingredients are a pure joy. I then had the pleasure to experience the day’s dessert, White Chocolate Mousse Profite-roles. This mouth watering delight had grand Marnier mousse drizzled with chocolate and topped with candied orange zest. The description alone might say it all, but if you get the chance to try this, be sure to do so. Dessert options change daily, but based on this one, it is always worth it! Sunday Brunch is another not-to-be-missed meal at Bixby’s. The buffet selections and made to order a la carte options are expansive. Brunch is served from 10 a.m. to 2 p.m. Be sure to make your reservation today. The restaurant and the main area in the Missouri History Museum are available to rent for your event, wedding, or party as well. Butler’s Pantry is the exclusive caterer for the Missouri History Museum. Bixby’s celebrates their one year anniversary this March and will offer special discounts for Missouri History Museum members to celebrate. To learn more about Bixby’s Restaurant or how to have your next event there, visit www.bixbys-mohistory.com.
The opening of Palladium St. Louis in November 2009 seemed to be a logical step for Butler’s Pantry President, Richard Nix Jr. Creating the ideal location to offer full service catering is exactly what he did. Located in Lafayette Square, this glamorous venue with room for up to 700, is the perfect place for weddings, corporate events, or social gatherings. Chef de Cuisine Todd Lough also handles the menu creations at Palladium St. Louis. The renovation of the building and stimulation of other projects in the area are definitely in line with Richard Nix Jr.’s dedication to sustainability. It has been designed as a unique, versatile venue with a theatrical feeling and a blank slate to create the event you want. Put on an event that your guests will remember by booking Palladium St. Louis. Butler’s Pantry also offers catering at many other venues around town and exclusively at the Missouri History Museum and Piper Palm House. The full service Butler’s Pantry catering staff, led by Executive Chef, Greg Ziegenfuss and Vice President of Sales, Cassie Burd, can handle every detail for you from janitorial to entertainment. The atmosphere, service, food, and outstanding attention to detail will create the outstanding event that is tailored to the customer’s needs. “Our team is what I am most proud of, built on individual effort,” said Butler’s Pantry President Richard Nix Jr.