One look at Molly’s menu and Little Richard would blurt out, “Good golly, Miss Molly, you’ve got it all!” You don’t see such things as Alligator Rangoon and Duck Confit Tacos on the average restaurant board. But Molly’s isn’t average in any way. One look at the warm, inviting space with the tall ceiling and soft sky light and you feel quite at home.
It was past the lunch hour when Cyndy and I arrived, so the pace had slackened. The rambling, dog-friendly patio was now closed, but you could imagine what it might look like with tables of Millennials enjoying the bistro atmosphere on a warm evening in Soulard. For added convenience to their diners, the restaurant also provides a commuter bus for round-trips to local hockey games.
The NOLA inspired menu was laced with creole and Cajun specialties. We started with the Flash Fried Brussels Sprouts in Sweet Chili Ponzu with hand-cut pork belly, that had been featured in St. Louis Magazine this month. Good choice! I went with the Fried Green Tomatoes and Grilled Shrimp with NOLA BBQ sauce. Cyndy took on the Blue Point Oysters with lettuce, tomato, onion, pickle and mignonette aioli on a toasted French baguette with fries.
Our server was charming and patient with our questions about the menu choices. When he noticed that I was taking photos of the food, he asked if I was using the app: Foodie. When I indicated I had not heard of it, he whipped out his iPhone, took a picture of my Brussels sprouts, and showed me the fine points of the app. I love it when lunch comes with such useful tidbits.
When it came time for dessert, the chef first indicated the ice cream sandwich we ordered to split was unavailable. Later he sent out, not only the ice cream sandwich, but a slice of pumpkin gooey butter cake as well. Needless to say, we waddled out of there quite full and pleasantly content with both the extra service and delightful lunch.
Molly’s Restaurant, 816 Geyer. Open: Tue-Thu 11a-9p; Fri-Sat 11a-10p. Sunday Brunch:10a-3p. Restaurant closed on Monday, but bar open. Bar Hours: Mon 3p-1:30a; Tue-Sat Sat 11a-1:30a; Sun 10a-12a. Menu.