Yaya’s Euro Bistro

Yaya’s Euro Bistro

Sophisticated Dining Adventure – Yaya’s Euro Bistro

CHESTERFIELD, MO/May 28, 2017 (STLRestaurant.News) From the minute you enter YaYa’s the whimsical tone is set by the charming staff, the beautiful limestone walls, mosaic tile floor, cathedral ceilings, hand carved sconces with soft lighting, spacious seating for parties of all sizes and exceptionally comfy high back private booths with acoustics that compliment important conversations are perfect for a romantic date or a business lunch.

An eclectic menu inspired by a fusion of Mediterranean, French, Italian, Greek and American cuisines await your pallet at Yaya’s Euro Bistro.  Their starting line up features intriguing culinary textures such as their famous Hummus & Pita (with chili oil, kalamata olive, feta cheese and grilled pita strips); Crab Cake (with quinoa, bell pepper, soffritto, apple salad, béarnaise aioli); Gnocchi (herb potato gnocchi, roasted chicken, gorgonzola cream, spinach, spiced walnuts); Shrimp A La Plancha (skillet seared shrimp, dry sherry, red chili butter); Calamari “Fritto” (fried calamari, gazpacho aioli, agrodolce sauce); and many more.

Yaya’s extravagant salads are quite the foodie experience with unexpected pairings that work together beautifully.  Try the Kale salad (with curried cashews, fennel, red onion, asiago and an apricot vinaigrette); or the Roasted Beet salad (with arugula, oranges, goat cheese, roasted almonds and a citrus vinaigrette); or the Salmon salad (with crispy potato, walnuts, gorgonzola, local bacon, and a cranberry vinaigrette); and other familiar classic salads.

The upscale eatery is noted for their sustainable and locally farmed dishes such as Salmon (hickory grilled with faro, sautéed spinach, garlic and Moroccan gastrique); Seared Sea Scallops (with saffron orzo, vegetables, crab, beurre blanc, and orange gastrique); Bouillabaisse (shellfish, scallop, fresh fish, jumbo shrimp, saffron, fennel, Pernod, and orange); Collins Spring Trout (with tomato, artichoke, red onion, yukon potato, feta, oregano, and lemon); Roasted Free-Range Chicken (with crispy potatoes, roasted garlic, chilies, and caper berries).

Enjoy fresh pasta where the ingredients literally come together upon your order.  How about enjoying Eliche (kale, cherry tomato, braised carrots, winter squash purée); or Fruits De Mer (lobster, shrimp, peas, local bacon, pepperdew peppers, and lobster brandy cream; or other traditional favorites such as Smoked Chicken Penne, Baked Lasagna and Angel Hair Pomodoro.
Yaya’s Oak-Fired Pizzas feature global inspirations such as the Chicken Piadini (crispy thin crust, chicken, peppers, feta, hummus, and chili oil); The Pancetta (onion jam, roasted tomatoes, arugula, pepperoncini, and grilled onion); the La Quercia Prosciutto (asparagus, caramelized onions truffle oil, blended cheese); and fan favorites the Margherita, and the Pepperoni. Gluten free pastas and pizzas are also available.

The lunch menu offers creative “between slices” in YaYa’s land such as Beef Tenderloin, Porchetta (Italian slow roasted heritage pork, pepper cheese, giardinera, and black pepper mayo), Lobster Roll (Lobster and langoustine, lemon and tarragon mayo, arugula and pickled onion), Roasted Turkey, YaYa’s Chickpea Burger (eggplant, chickpeas, arugula, and cured tomato vegan-aise), Gorgonzola Burger and Grilled Free Range Chicken.

Sunday Brunch rolls out the variety of plenty for the entire family such as: peel & eat shrimp, Prince Edward Island Mussels, farm fresh Eggs Benedict, made-to-order omelets, hand carved grass fed beef, pancakes & French Toast, Chef Alex’s Biscuits and Gravy, farm fresh fruit, Yaya’s Famous Hummus & Pita Chips, assorted pasta and potato salads, local organic vegetables, award winning cheese, sustainable seafood, Mr. Benne’s Roasted Chicken, seasonal sautéed vegetables, artisan pizzas, delicious house made desserts, and Yaya’s signature Bloody Mary’s.

Whether it’s lunch, dinner, happy hour or Sunday brunch, thanks to innovative Executive Chef, Alexander Hayworth, there’s plenty of culinary exploring at Yaya’s Euro Bistro!

Yaya’s Euro Bistro
Phone: (636) 537-9991 (Reservations)
15601 Olive Blvd.
Chesterfield, MO 63017

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Jacqui Poor

Jacqui Poor

Jacqui is a multiple Emmy award winning journalist, television producer, writer, director and voice over talent. She’s earned thirteen Emmy Awards, forty-two Emmy Nominations, fifty-three Telly Awards, and two Aurora Awards. Jacqui currently produces feature stories, short documentaries and live educational interactive simulcast specials for HEC-TV. As a writer/director, three of her short documentaries were featured in the St. Louis Filmmaker’s Showcase. During the Fall semesters, Jacqui is a guest expert for Washington University’s Denise Ward Brown grant funded, Tale of Two Cities: Documenting Our Divide film-making class. Jacqui has also penned numerous articles and stories for magazines and Journal publications.