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STL Magazine Kitchen Q&A: Eliott Harris
At age 19, he was handcutting lox at Sherman’s Stage Deli. Nineteen
years later, you can find Eliott Harris handcuring imported mackerel at
Miso on Meramec and single-handedly nudging Clayton’s first sushi
restaurant back onto the local radar (or is that sonar?) screen. Like a
rowdy school of yellowtail, eight-year-old Miso has cruised, stalled,
changed direction, and is now again surging forward. But how can a
Johnson & Wales–trained American excel—or even gain respect—in a
craft so inherently…Japanese? We’ll let Harris slice it up for you.
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Sauce Magazine Interview: Raising The Sushi Bar
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
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
Celebrating its eighth year, and its new, St. Louis-bred sushi chef,
Miso on Meramec has revised its menu. Ever trendy, this popular
watering hole in Clayton has now brought to town the latest innovation
in sushi: fusion sushi.
Johnson and Wales-trained chef Elliott
Harris, a Clayton H.S. grad, has worked at a number of impressive
restaurants, where he’s picked up a penchant for Latin American
flavors. So in addition to a sushi menu of ‘Miso Classics,’ diners will
also find some unusual items under ‘The Miso Revolution’ category. The
Papasan roll, for example, is topped with very un-sushi-like slivers of
jalapeño and chili aoli, and the Tropical roll includes tiny cubes of
mango.
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Sea Change: Miso on Meramec's New Sushi Chef Is The Best Thing Since Sliced Fish
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.
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Miso On Meramec Receives 2009 RTF Best Sushi Award
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 
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
Clayton in Bloom by Darin Slyman
On Tuesday May 2nd, Miso
and Barrister's in Clayton kicked off the summer with an amazing
outdoor tent party. Guests savored complimentary delights from both
restaurants and sampled various Level Vodka premium martinis. Following
the tent's playground, Miso hosted the VIP afterparty while Barrister's
was the sight of the post-production party. There was truly something
for everyone that night and I have to mention that most were stylishly
ready for the upcoming summer months.
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Curvve Recordings - Residents Vol.1 (Miso on Meramec St. Louis)
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 a
composition that hits hard, hits dream, hits peak, hits deep, and hits
the mark with every single track.
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SAMPLE MUSIC
St. Louis Riverfront Times - riverfronttimes.com
Effen A! by Mark Dischinger
Effen, according to the
company's Web site, means "smooth and balanced" -- two things you feel
you are, but may not actually be, after downing a few Effen drinks. But
why 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
On Tuesday, April 26, 2005, 400 party goers joined ALIVE magazine cover
models, pro athletes, local celebrities, and DJ Scott McMurray for
cocktails and h'ors doeures under the tent across from Miso on Meramec
in Clayton. Later that evening, the event continued in the basement of
Miso with the kickoff of Miso's new elemental sauces and DJ Gary Mac.
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Clayton Chamber of Commerce CityView February, 2005
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
Feature of the Month By Lawrence Isaac
I was surprised and befuddled the first time I walked in to the
restaurant. I had heard a lot of buzz about Miso and expected more. I
thought, "Yeah. The decor is neat (done in a sort of post modern meets
rave party)."
St. Louis Riverfront Times, October 10, 2001
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 with
no restaurant experience -- magically comes up with a new concept that
he 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
Last Call: A hot new spot in Clayton by Michelle Meyer
Last
week, a hip new bar and restaurant opened in the heart of Clayton. It
welcomed a mostly young and beautiful crowd with a small bang in a
basement. There were Martini glasses and chopsticks and acid jazz
wafting in the background.
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