Went there last night on the recommendation of a friend. And today's Post-Dispatch reviewed it too.
The space is really neat. The mural at the back of the restaurant took a lot of getting used to but overall it is looks spacious and the lines are very clean. The plates and utencils also have that minimalist type of feel.
The food is really amzing. I had the seared scallops with preserved apples. It came with a strip of the preserving brine along one edge of the square plate. The scallop was very well seared. Not overcooked, not undercooked. We also got Dia's bread, its just little cheese biscuits that the owner ate as a child while living in Brasil, and that was pretty dynamite.
The pork entree was an exercise in balance. It came with a pink roasted loin, a well stewed piece of belly meat and a yam risotto with bacon in it. Along with the ubiquitous cabbage in apple cider. the sauce used on the dish is a beer reduction sauce using an Anheuser Busch product. The amazing part was the balance in taste. Everything went together so well.
My dinner companions both had the chicken and they loved the moistness of the bird. One had the corn soup. It looked marvelous with beefy tasting mushrooms garnishing the soup and an infused oil drizzled on top. She loved it.
The folks on Sauce Cafe kind of ripped into the service, we couldn't tell because we got there as soon as they opened so for most of our time there, no one else was in the restaurant, so we got impeccable service. The wait for our food was a tad long, but we enjoyed the down time by nibbling on the nuts and the cheese bread.