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Historical April–May 2010 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
Pass through the doors to Ibby’s at Wash U’s Danforth University Center and you’ll soon forget that you are on a university campus.
The bistro-style restaurant that opened in August 2008 has reinvented the traditional college campus eating experience by offering upscale dining featuring fresh, locally grown food. Best of all, it’s open to everyone. Ibby’s offers a buffet lunch and full-service sit-down dinner Monday thru Friday. You’ll find everything on the menu that you’d expect from a fine dining establishment, with numerous options for soups, salads, small plates, sandwiches, entrées and desserts.
The food is marked not so much by a particular cuisine (if forced to throw a label on it, let’s call it contemporary American with Mediterranean inspirations) as by an abundance of fresh, locally-sourced ingredients. Ozark Forest mushrooms, Heartland cheeses, produce, poultry, meat, fish, even coffee — all from area purveyors.
According to Jill Duncan, Director of Marketing and Communications for Bon Appétit, the management company for WU’s dining services, the restaurant has a goal of sourcing 100% of its food locally. Although such an endeavor can prove difficult during certain times of the year, an impressive 85% of the food at Ibby’s comes from local growers and producers during mid-April, May, August and September. How is the food? Fantastic! Ibby’s gets high marks for a thoughtful selection of small plates.
A local sausage plate, crispy calamari with sweet potato served with a spicy cocktail sauce, or a dish of roasted beet and apple drizzled with creamy goat cheese and an almond-pomegranate reduction are just a few of the offerings that will please both carnivorous and vegetarian palates. Among the entrées on the winter menu, the pecan-crusted Missouri Rainbow Trout with brown butter sage is a standout. Served with a creamy butternut squash risotto and sprightly broccolini, this dish is colorful and rich in flavors.
The polenta prepared soft-style with melted leeks, sautéed shiitake mushrooms, roasted pumpkin and Brussels sprout leaves is elegant, earthy and oh so filling. Ibby’s boasts a seasoned culinary team. Executive chef Justin Keimon has been in the St. Louis food stage since the mid-1990s.
After working in the country club scene for a while, he began opening for restaurateurs and has been executive chef at R.L. Steamers, Grenache, Sekisui and Franco. David Rushing is the sous chef for the entire Danforth University Center and in the evening, Ibby’s operates under his direction. Among his accolades, Rushing spent five years at The St. Louis Club where he worked with former executive chef to The White House, Pierre Chambrin. Also, pastry chef Starr Murphy will win your heart with her seasonal cheesecakes, sweet potato pound cake, chocolate mousse cake and other decadent desserts.
While you’re certain to see students at Ibby’s, you’ll also notice that admin, faculty and staff are among those who grab a table at this little, tucked away restaurant.
A selection of wine and beer certainly adds grown-up appeal, as does live jazz on Wednesday evenings. That doesn’t mean that the kiddoes can’t come along.
There are loads of kid-friendly options like French onion soup, pommes frites (aka, French fries), burgers and a few chicken dishes, and the waitstaff at Ibby’s is cheerful and accommodating.
If you are looking for a weeknight out, Ibby’s offers a nice change of scenery from the typical saunter to the Loop. Note, however, that the restaurant closes after May 20 and reopens when students return in August. Ibby’s Washington University Danforth University Center, First Floor 6465 Forsyth Blvd. (314) 935-7098 www.Ibbys.wustl.edu Hours: Lunch: Mon. to Fri. – 11 a.m. to 2 p.m. (Buffet); Dinner: Mon. to Fri. – 5 p.m. – 10 p.m.
Original photograph caption
Photographs in lobby at Ibby’s, named for Elizabeth Danforth in middle photograph, late wife of former chancellor William Danforth.
Originally published in The Times of Skinker-DeBaliviere, April–May 2010.
Read this article in the original newspaper issue.
Original source: SD_Times2010_04.pdf, printed page(s) 5; PDF page(s) 5.
