Seven in Belleville
May 1st, 2008
Blake Brokaw, the guy that once upon a time brought us St. Louis favorite Tangerine, is overseeing the menu at a new restaurant/lounge in Belleville called Seven.
Located at 7 South High Street, Belleville, IL, 62229 they’ll be firing up the burners for the first time tonight to unleash their menu they call “‘Creole-bistro’-style, alongside some tweaked American classics.”
Sample Dishes include:
- Bistro Mussels and Skinny Fries - Fat Mussels Steamed in White Wine, Garlic and Fresh Herbs. $9.75
- Real Deal Gumbo - Rock Shrimp, Clams, Mussels, Andouille, Chicken, The Trinity, in a Deep Brown, Filet Gumbo Thickened Broth. $4.75/$7.50
- Rock Shrimp Grinder - Shrimp Sautéed in Garlic Butter, Louisiana Hot Sauce, Then a Handful of Cheese Stuffed into a Baguette. $7.95
- BBQ Spaghetti and Meatballs - Think (I)-Talian meets East St. Louis Barrel Smoker. $9.75
Two things jump to mind:
- BBQ Spaghetti sounds like a really bad idea.
- Who knew Belleville, IL was striving for a night club scene?
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12 Responses to “Seven in Belleville”
Barbecue spaghetti is a Memphis tradition. I have only had it once, at Highway 61 Roadhouse, and it was much better than I expected. But I believe that barbecue pork can make just about anything better.
By Dan D. on May 1, 2008
What Dan said. When Highway 61 first opened, and my wife, who attended college in Memphis, saw that bbq spaghetti was on the menu, she was very, very excited.
By Ian Froeb on May 1, 2008
Fine fine…I take it back then.
So is it literally BBQ sauce on spaghetti with pork meatballs?
By Bill Burge on May 1, 2008
More like pulled pork, from my experience, but otherwise that’s correct. If you’re not a fan of barbecue sauce, it may not be up your alley.
By Dan D. on May 1, 2008
Smokie O’s over in the north part of the city does a bbq spaghetti, and I think it is only proper if scooped with a high school cafeteria scooper. I don’t remember much of any bbq meat in it, though.
By Josh on May 1, 2008
that just sounds absolutely wretched. sorry…i find nothing appealing about BBQ spaghetti…a friend of mine loves it…and i just don’t get it.
By Annie on May 1, 2008
So that’s waht happened to Blake Brokaw…
“tweaked” is a very fitting word
By Finchy on May 1, 2008
This is Blake Brokaw. Hey everybody.
I am only doing restaurant consulting now and am not the Chef anywhere.
I did the 7 menu, recipes, inventory, etc.
that’s it.
Thanks, Blake
P.S. Screw you Finchy
By Blake Brokaw on May 1, 2008
Wow! BBQ Spaghetti? I-Talian meets East St Louis Smoker?
Tweaked.
I guess “awful” is better….
smooches to you, too.
By Finchy on May 2, 2008
I third what Dan said … I’ve had the BBQ spaghetti at Highway 61, and it was better than I expected. But a few bites was enough for me … I could never finish an entire dish of it.
By Kimberly on May 4, 2008
The bbq spaghetti @ 7 is a chunky tomato sauce with a hint of bbq flavor.
I just took my recipe for marinara and added a little Maulls sp bbq sauce, a tiny bit of mollases and a shot of Lea&Perrins.
If they’re doing it right it should be very subtle.
The meatballs are 1/2 pork, 1/2 beef.
Thanks, B.
By Blake Brokaw on May 7, 2008
we went to dinner last night at Seven and it was good…
hubby and i split
mussels - the only negative is i wish we would have had some bread to soak up the broth -
fried oysters - fantastic! crispy polenta breading and nice and tender on the inside - great texture and taste
rock shrimp grinder - my new favorite sammie!
it was wonderful - shrimp was nice and tender, not overcooked and the sandwich was perfectly seasoned.
we will definitely go back!
By chefgirl on May 8, 2008