Truffles In Ladue Updates Menu While Maintaining Wine Focus

With nearly a dozen years under its belt as a successful restaurant in Ladue, has begun preparing for change. The dining room will undergo an overhaul, and the menu will continue to increase its focus on locally sourced ingredients. Part of the backbone of the restaurant’s evolution will be an extensive wine list, currently supported by some 800 bottles.

Truffles’ commitment to an outstanding wine experience began simply when the doors opened nearly a dozen years ago (October will mark its 12 year anniversary), and picked up pace over the years.

“It’s something that the owners and the staff are passionate about, and as the community’s interest in wine has grown, as has our wine list,” said Adam Marino, general manager of the restaurant.

Truffles’ menu, which head chef John Griffiths has moved recently toward utilizing meats and produce grown locally, is being re-developed with an eye toward tapping the broad selection of wines on hand.

In a tasting, Marino brought out four wines (two white, and two red) considered indicative of Truffles’ wine offering, including two bottles bearing the name of the restaurant on their labels.

Beginning with the whites, Marino opened a 2007 Nickel and Nickel Chardonnay ($14 by the glass), from the Carneros region of Napa Valley. A nose of peach and vanilla gave way to a long, buttery finish. Marino suggested the restaurant’s slow-poached salmon dish, which is topped with crab and a drizzle of olive oil, as a good complement for this wine.

Next up was a 2009 Truffles house blend Chardonnay ($8 by the glass). The restaurant put together this wine intending to offer a classic Burgundy-style chardonnay, and they hit the mark as the aroma opens with crisp notes of melon, which yield a clean finish, unafraid to be paired with a more acidic dish, such as the day boat scallops, prepared with hints of tangerine, and served with pieces of fennel salsiccia (Truffles produces all of the sausage it uses in its dishes).

The reds Marino rolled out included another Truffles labeled wine, a 2006 Bordeaux-style Cuvée ($10 by the glass), utilizing grapes from Oregon. The wine is very approachable with a light vanilla nose, and an unpretentious, easily structured body.  The slow-cooked lamb shoulder, with an artichoke and charred leek ragu came to mind as a dish well suited to the Oregon blend.

The gigantic 2007 Viader Dare Cabernet Sauvignon was poured to complete the tasting, representing Truffles’ high-end cab blend, by the glass ($16). It certainly did not fail to please, with a rich nose of blackberry, and a complex finish hinting of olive and clove.

Marino also noted the restaurant has added some malbecs, as well as obscure Australian reds to its list, recently.            

As part of the re-working of the Truffles concept, the management team is also building a regular wine dinner offering into its plans, and has had early success bringing in winemakers to participate in the events, which typically pair two wine flights with a five course meal.

“Recently we brought in Adam Lee, of Siduri wines, to host a pinot noir wine dinner, and it’s a great opportunity to get the winemakers perspective as well as to highlight our food, and develop pairings with their wines,” said Marino.

Truffles’ evolution invites patrons to stay tuned in coming months as its dynamic wine list continues to underlie innovative menu updates, and a fresh look and feel for the dining room.