Last week my eating club went to Grbic, a Bosnian place in South St. Louis. Formerly a dairy, the building has lots of exposed brick arches, a clean tile floor, a warm wood ceiling and a nicely laid-out, large dining area. The background music is certainly ethnic, putting diners in the mood for a festive evening. We had a table of ten, which the restaurant had no problem accomodating. There were few other diners on the night we went, which does not surprise on a Thursday. It appears that Grbic would have much more entertainment on a Friday or Saturday; a small stage supported musical instruments and a decent sound system. Children would be comfortable here.
The menu at Grbic was, disappointingly, not too Bosnian. But, this is a place you could take anyone. The menu ranged from lasagne to schnitzels to sarma (which is Bosnian). The liquor menu was more promising than the reality - they were out of Bosnian beer and a few wines ordered. Iced tea was delicious.
Many diners started off with salad. The House was heavy on cucumbers, iceberg and onions. The simple dressing was balsalmic vinegar and olive oil. The Tomato salad had the same, but with slices of tomatoes. Bread and butter served with salads was also simple and good. Freshness is key with simplicity. While I doubt that the bread was made on the premises, it was certainly respectable.
Entrees were next. Veal schnitzel parisianne was a tender, thin cut of good veal fried in a crispy batter. It was delicious. Schnitzel cordon bleu had a slightly different, more lusty crust. The veal slice was layered with ham, cheese and turkey, and a sprinkling of lingonberries. Not a piece remained on that diner's plate. Both the schnitzels were served with boiled potatoes and boiled carrots. Goulash was cubes of beef, extremely tender, soaking in a delicious stew-like sauce. It was served with an obviously homemade Spoetzel (their spelling, not mine), which had a perfect taste and texture. The veal kebabs were little veal staks, marinaded and cooked to perfection. Rice and vegetalbes alongside were ordinary but the roasted pepper relish accompaniment was unusual. The Swiss Specialty was thin pieces of veal and fresh sliced mushrooms covered in a creamy gravy sauce and served with decent hashbrowns. Tri-colored Tortellini was better than average with a yummy spinach cream sauce. Sarma was meaty, soft moist ground beef with spices, rolled in soft cabbage with a pungent tomato garlic paste cause. The sarma was served with two rather sizeable disks of rice.
Dessert was also a treat. The table passed around two flaky streudels. The cheese streudel was made with a lumpy cheese and was delicately sweet. The apple was made with mashed apple, a great contribution to streudel. Both were presented in a lovely manner and were obviously homemade. Tiramisu and banana splits are also available. Some of the group enjoyed brandies along with dessert.
Grbic is a success. The service was excellent, and unobtrusive. The atmosphere is great and I would not hesitate to recommend it to anyone, due to the wide variety of dishes. I highly recommend a trip here.