I enjoy the break from cooking on Saturday night. We talked about where we wanted to get carry out, and decided on the Circa Pub and Grill, which specializes in classic St. Louis dishes. Part of the fun of going there is looking at the local memorabilia they have displayed on the walls, but that would have to wait until the next trip.
After looking at the menu Tony chose a pork steak dinner with sweet potato fries. I picked lasagna and a side of green beans. Both meals came with salad. The menu offered many options for salad dressing, but in my mind there was only one choice-the Mayfair.
From the restaurant website:
Our house (Mayfair) dressing is made with egg, celery, onion, and garlic, with an anchovy base. It was originally developed in 1935 at the Mayfair Hotel in downtown St. Louis. It was first served in the hotel's Mayfair Room, Missouri's first five-star restaurant.Tony called in the order and went to pick it up. Before he left he changed into a business casual outfit, and I followed suit. I decided that even though we had to eat at home it could still be an event, so while Tony was gone I set the table with linens, china, glasses, and real silverware. I put battery-operated votive candles into holders and set them on the table.
When Tony returned with the food we put the salad into bowls. I tried to slide my lasagna onto the nice plate, but the piece was covered in a thick layer of sauce and two big blobs of the sauce dropped onto the tablecloth. Tony had better luck plating up his food. In the end we ended up sharing our meals half-and-half. Everything was tasty, and except for the lack of a waiter to bus the table I felt like I was at an actual restaurant.





