St Louis"s Best Steaks and Seafood at Kreis" Restaurant
George Tompras and his sister, Renee Bogdanos, were raised in the restaurant business. Taking over Kreis' Restaurant from their father, Byron, who died in 1989, the pair has worked hard to keep alive his passion for food.
The restaurant-which was originally owned by Fred Kreis, who retired in the 1960s -has kept its menu fresh over the years, with prime ribs being their star weighing in at an astonishing 64 ounces and sliced five inches thick. The standard cut is a "mere" two-inch slice, weighing 32 ounces. The New York strip is available in 16 ounces or 32 ounces, and the filet mignon can be ordered in a 12- or 20-ounce cut. Other options include a 22-ounce porterhouse, veal Oscar and charbroiled Colorado lamb chops.
But Kreis' isn't just for meat lovers. "Dad first introduced fish, and we need to continue to be conscientious about people's dietary needs," Tompras says. "We wouldn't have the volume of customers we do if we weren't sensitive to their changing needs." Favorites include the seafood platter which includes lobster tail, shrimp, scallops, and filet of sole, Alaskan king crab, and Icelandic cod Oscar.
Customer reviews also rave about Kreis Restaurant:
* I went there for my birthday last week because I LOVE PRIME RIB!! I just moved to St.Louis and had heard that Kreis' was the only restaurant in town worthy of serving Prime Rib. I was not disappointed. It was superb-juicy, tender and tasty, not to mention HUGE!! My husband had a wonderful Fillet Mignon cooked to perfection. He is very picky about his steak. Our waiter was very efficient and friendly but not to distraction. Some may think the decor a bit dated but we thought it warm and classy. We have found our favorite restaurant and will be returning many times in the future.
* The Best: Solid restaurant - exceptional service.
* A steak cooked to perfection: I have been to many of the St. Louis steak houses. I have to say that this is one of my favorites! I love being able to go to a restaurant and have my steak cooked right. I find that all too often I have to ask for a rare steak just to get medium rare. Not the case with Kreis's, they have on the many occasions that I have visited them cooked my steak to perfection!
For more on Kreis' Restaurant please visit http://www.kreisrestaurant.com.
The restaurant-which was originally owned by Fred Kreis, who retired in the 1960s -has kept its menu fresh over the years, with prime ribs being their star weighing in at an astonishing 64 ounces and sliced five inches thick. The standard cut is a "mere" two-inch slice, weighing 32 ounces. The New York strip is available in 16 ounces or 32 ounces, and the filet mignon can be ordered in a 12- or 20-ounce cut. Other options include a 22-ounce porterhouse, veal Oscar and charbroiled Colorado lamb chops.
But Kreis' isn't just for meat lovers. "Dad first introduced fish, and we need to continue to be conscientious about people's dietary needs," Tompras says. "We wouldn't have the volume of customers we do if we weren't sensitive to their changing needs." Favorites include the seafood platter which includes lobster tail, shrimp, scallops, and filet of sole, Alaskan king crab, and Icelandic cod Oscar.
Customer reviews also rave about Kreis Restaurant:
* I went there for my birthday last week because I LOVE PRIME RIB!! I just moved to St.Louis and had heard that Kreis' was the only restaurant in town worthy of serving Prime Rib. I was not disappointed. It was superb-juicy, tender and tasty, not to mention HUGE!! My husband had a wonderful Fillet Mignon cooked to perfection. He is very picky about his steak. Our waiter was very efficient and friendly but not to distraction. Some may think the decor a bit dated but we thought it warm and classy. We have found our favorite restaurant and will be returning many times in the future.
* The Best: Solid restaurant - exceptional service.
* A steak cooked to perfection: I have been to many of the St. Louis steak houses. I have to say that this is one of my favorites! I love being able to go to a restaurant and have my steak cooked right. I find that all too often I have to ask for a rare steak just to get medium rare. Not the case with Kreis's, they have on the many occasions that I have visited them cooked my steak to perfection!
For more on Kreis' Restaurant please visit http://www.kreisrestaurant.com.
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