Miso Lounge in the News

STL Magazine Kitchen Q&A: Eliott Harris

info@misolounge.com — Tue, 10 Nov 2009 22:35:03 -0000

At age 19, he was handcutting lox at Sherman’s Stage Deli. Nineteenyears later, you can find Eliott Harris handcuring imported mackerel atMiso on Meramec and single-handedly nudging Clayton’s first sushirestaurant back onto the local radar (or is that sonar?) screen. Like arowdy school of yellowtail, eight-year-old Miso has cruised, stalled,changed direction, and is now again surging forward. But how can aJohnson & Wales–trained American excel—or even gain respect—in acraft so inherently…Japanese? We’ll let Harris slice it up for you.

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Sauce Magazine Interview: Raising The Sushi Bar

info@misolounge.com — Tue, 10 Nov 2009 22:31:33 -0000

After stints in Vail, San Francisco and Miami, chef and native St. Louisan Eliott Harris is back in town and has taken over the sushi bar at Clayton’s Miso on Meramec. He’s brought his deft touch and commitment to freshness to a restaurant that, in the past, has been known more for its nightlife than the quality of its food. Owner Brad Beracha recruited Harris deliberately to elevate Miso’s offerings, and the resulting menu of sushi and Pan-Asian dishes is making Miso stand out in a metro area crowded with sushi restaurants.

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KSDK Article: Miso's on Meramec

info@misolounge.com — Tue, 10 Nov 2009 22:30:12 -0000

A bunch of rice here, some cucumbers there, roll it up, add some sauce on top and torch it...Presenting, one the hottest new items offered at Miso's on Meramec.

Executive Sushi Chef Eliott Harris definitely makes this stuff look easy. Elliot is just one of the new additions to Miso's in the past few months, and with him he brings new menu items for your taste buds to enjoy!

Chef Eliott's creations are so unique they are almost artistic,

The menu is broken down into 2 sections, the "Miso's Classics" and the "Miso's Revolution". In addition they've added some kitchen items, flash fried calamari, crab rangoon, and dragon wings.

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The Ladue News: Miso on Meramec Review

info@misolounge.com — Tue, 10 Nov 2009 22:28:50 -0000

Celebrating its eighth year, and its new, St. Louis-bred sushi chef,Miso on Meramec has revised its menu. Ever trendy, this popularwatering hole in Clayton has now brought to town the latest innovationin sushi: fusion sushi.

Johnson and Wales-trained chef ElliottHarris, a Clayton H.S. grad, has worked at a number of impressiverestaurants, where he’s picked up a penchant for Latin Americanflavors. So in addition to a sushi menu of ‘Miso Classics,’ diners willalso find some unusual items under ‘The Miso Revolution’ category. ThePapasan roll, for example, is topped with very un-sushi-like slivers ofjalapeño and chili aoli, and the Tropical roll includes tiny cubes ofmango.

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Sea Change: Miso on Meramec's New Sushi Chef Is The Best Thing Since Sliced Fish

info@misolounge.com — Tue, 10 Nov 2009 22:27:28 -0000

Our order of salmon sashimi at Miso on Meramec came with the usual lump of wasabi paste stuck to one corner of its platter. You know it: unnaturally green and toothpaste-like but with the waxy surface and crumbly texture of Play-Doh.

Play-Doh wasabi has become such an integral part of the American sushi experience — swirled into soy sauce, a combination that looks like algae blooming atop an oil slick — that most of us never stop to ask why. The salmon sashimi certainly didn't need it. This was a simple, exquisite pleasure: The thinly sliced salmon had a clean, pure taste and a supple texture that yielded to the slightest pressure from the tongue. It required no accent.

Miso On Meramec Receives 2009 RTF Best Sushi Award

info@misolounge.com — Tue, 10 Nov 2009 19:45:21 -0000

Miso on Meramec boldly describes its revamped menu as a "revolution." Eliott Harris, who took over the kitchen of the Clayton sushi mainstay earlier this year, delivers the goods to back that claim.

If your sushi experience is limited to California, spider and other Americanized rolls, Harris' creations will nudge your tastes to new heights. If you consider yourself a sushi connoisseur who would rather forgo the finest sea urchin than order a roll, Harris will show you what you've been missing. Start with the "Papasan," which pairs the searing heat of jalapeño with the cool, clean flavors of striped bass, snow crab and avocado.

The "Araka" is a study in elegance: luscious salmon and Asian pear contrasted with crisp tempura shrimp. Enoki mushrooms, rarely seen on St. Louis menus, give the "Magic Mushroom" its name; a red-chile aioli and a quick bake give it a kick and a meaty savor. If you aren't ready for the full revolution, you can still order many of the classic sushi rolls, and by all means try the topnotch sashimi and nigiri sushi. This is the rare revolution when every side wins.

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Miso On Meramec Receives 2008 Best of St Louis Award

info@misolounge.com — Wed, 26 Nov 2008 19:28:18 -0000

Miso On Meramec has been selected for the 2008 Best of St Louis Award in the Restaurants category by the U.S. Local Business Association (USLBA).

The USLBA "Best of Local Business" Award Program recognizes outstanding local businesses throughout the country. Each year, the USLBA identifies companies that they believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and community.

Various sources of information were gathered and analyzed to choose the winners in each category. The 2008 USLBA Award Program focused on quality, not quantity. Winners are determined based on the information gathered both internally by the USLBA and data provided by third parties.

RFT Style, May 2006

info@misolounge.com — Mon, 01 May 2006 19:12:07 -0000

Clayton in Bloom by Darin Slyman
On Tuesday May 2nd, Misoand Barrister's in Clayton kicked off the summer with an amazingoutdoor tent party. Guests savored complimentary delights from bothrestaurants and sampled various Level Vodka premium martinis. Followingthe tent's playground, Miso hosted the VIP afterparty while Barrister'swas the sight of the post-production party. There was truly somethingfor everyone that night and I have to mention that most were stylishlyready for the upcoming summer months.
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Curvve Recordings - Residents Vol.1 (Miso on Meramec St. Louis)

info@misolounge.com — Wed, 11 Jan 2006 01:57:18 -0000

It's everything that I wish clubbing in West Hollywood could be again -a seamless blend of house and trance that mingle together to create acomposition that hits hard, hits dream, hits peak, hits deep, and hitsthe mark with every single track.
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St. Louis Riverfront Times - riverfronttimes.com

info@misolounge.com — Sun, 10 Jul 2005 19:58:15 -0000

Effen A! by Mark Dischinger
Effen, according to thecompany's Web site, means "smooth and balanced" -- two things you feelyou are, but may not actually be, after downing a few Effen drinks. Butwhy are we shilling for the Dutch vodka-makers? Because Miso on Meramec(16 North Meramec Avenue, Clayton; www.misolounge.com or 314-863-7888),everybody's favorite Clayton sushi lounge, hosts an Effen Groovin'cocktail party every Thursday night from 9:30 to 11:30 p.m.
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Black Tie- St. Louis April, 2005 - Miso and Alive Magazine Present Miso is Alive

info@misolounge.com — Mon, 11 Apr 2005 00:58:00 -0000

On Tuesday, April 26, 2005, 400 party goers joined ALIVE magazine covermodels, pro athletes, local celebrities, and DJ Scott McMurray forcocktails and h'ors doeures under the tent across from Miso on Meramecin Clayton. Later that evening, the event continued in the basement ofMiso with the kickoff of Miso's new elemental sauces and DJ Gary Mac.
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Clayton Chamber of Commerce CityView February, 2005

info@misolounge.com — Fri, 11 Feb 2005 01:58:19 -0000

GET OUT Magazine readers' choose clayton restaurants
Miso Lounge Listed as best restaurant in Clayton on page 3.
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Dine St. Louis Online Magazine, July 2002

info@misolounge.com — Thu, 11 Jul 2002 00:58:44 -0000

Feature of the Month By Lawrence Isaac
I was surprised and befuddled the first time I walked in to therestaurant. I had heard a lot of buzz about Miso and expected more. Ithought, "Yeah. The decor is neat (done in a sort of post modern meetsrave party)."

St. Louis Riverfront Times, October 10, 2001

info@misolounge.com — Sat, 11 Aug 2001 00:59:24 -0000

Miso Hungry by Joe Bonwich
Clayton's newest restaurant offering has its multiple personalities well in order
It's always a little scary when a businessperson -- especially one withno restaurant experience -- magically comes up with a new concept thathe or she is convinced will take the local dining community by storm.
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St. Louis Post-Dispatch, stltoday.com, October 8, 2001

info@misolounge.com — Wed, 01 Aug 2001 05:00:00 -0000

Last Call: A hot new spot in Clayton by Michelle Meyer
Lastweek, a hip new bar and restaurant opened in the heart of Clayton. Itwelcomed a mostly young and beautiful crowd with a small bang in abasement. There were Martini glasses and chopsticks and acid jazzwafting in the background.
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