Shakespeare Festival St Louis - Shake 38

Cooking might not have been Shakespeare’s bread and butter, but it certainly is for St. Louis’ culinary masters!

Thirty-eight chefs at multiple venues throughout the city will be whipping up some eclectic menu items and calling their creations “38 Eats” as part of one of the most adventurous offerings to date during SHAKE 38, April 19-23. Each chef, representing a variety of restaurants, will feature a dish inspired by one of the Bard’s 38 plays. The featured menu items will be available for purchase by guests throughout the five-day event at the participating restaurants. Guests are encouraged to visit the participating restaurants to purchase the dishes.


38 Eats Schedule

38 local restaurants are participating in 38 Eats throughout the week of SHAKE 38. We hope you are hungry!

Please confirm restaurant hours before your visit! Click each restaurant below to visit their website. Note, not all dishes are available for all meal times.
RestaurantPlaySpecial Dish
Executive Chef Jim Fiala
Chef Eric Gibbs
The Merchant of VenicePea and risotto with fennel-infused salami, inspired by Classic Venice dish
Atomic Cowboy
Chef Stephan Ledbetter
The Merry Wives of WindsorCaramelized cantaloupe and Salume Beddu Calabrese taco with fig chutney
Aya Sofia
OthelloBasked, whole, fresh Mediterranean sea bass (branzino) paired with a Turkish white wine called Cankaya, pronounced chan-Kaya. This is a Cretian (and Turkish) feast!
Bixby'sHenry VKing's Braised Lamb with herb salad and mushroom and fingerling fricassee
Cardwell's at the Plaza
Chef Bill Cardwell
Romeo and JulietCompressed strawberry and tomato salad, served on bed of mixed greens with burrata cheese and white basil balsamic dressing
Founder and Master Baker Tim Brennan
HamletSkate wing with brown butter and toasted almonds, served with quinoa with roasted vegetable and fresh herbs
Crown Candy Kitchen
Sherri & Andy Karandzieff (Owners)
Henry IV Part 1Crown Sundae: Two scoops of vanilla ice cream served with homemade hot fudge, caramel, and topped with salted roasted pecans
Curtain CallKing LearThe King Lear: Beef tenderloin, poached egg, tomato jam, arugula and aioli on toasted brioche finished with hollandaise
Edibles and Essentials
Chef Matthew B. Borchardt
The Comedy of ErrorsBacon wrapped meatloaf with potato cake, bacon gravy and spring vegetables
Chef Ben Grupe
Julius CaesarPorchetta, braised artichokes, lentils, bitter greens
Henry IV pt 2Parmesan encrusted lamp chop with a roasted red pepper bisque. Wine feature: Writer's Block Roussanne
Hi-Pointe Drive-InTroilus and CressidaRed velvet gooey butter cake shake (shout out to Sugar Fire Pie for the gooey butter cake!)
Holy Crepe TruckAll's Well that Ends WellLafew: Bacon, goat cheese, spinach, tomato & sweet basil dressing
Kakao Chocolate
Brian Pelletier, owner
Henry VI, pt 1Raspberry Lychee, Rose Pate de Fruits (based on War of the Roses)
La Mancha Coffeehouse
Veronica Holden, owner
Henry VI, pt 2Lunch: Fried cheese and onion sandwich with Guinness stew; Dinner: Salisbury steak and salad with port dessert. Double stoute on draft will be available all week and Piratey Happy Hours
La Patisserie Chouquette
Chef Simone Faure
The Taming of the ShrewThe Taming of the Choux - a chouquette
Hugo Perez, owner
Measure for MeasureShrimp Esquite Tacos - arbol chile mayonnaise spread over a handmade corn tortilla, topped with sweet corn, queso fresco, large chile-coated shrimp, wok seared and lime. Offered in the evenings only
Maya CafeThe Two Gentlemen of VeronaProteus Paella -- traditional dish from Valencia, prepared in a traditional paella pan, features shrimp, scallops, calamari, and spicy chorizo, cooked with saffron rice, green and red bell peppers, Spanish onions, tomato, and garlic in a smoked chipotle cream
The Muddled PigTimon of AthensGrilled Octopus with fingerling potatoes, Ndjua sausage, Kalamata caramel, and chimichurri
Chef Tello Carreon
A Midsummer Night's DreamLime compressed watermelon with roasted peppers, goat cheese mousse, and lime vinaigrette
Norwood Hills Country Club
Members Only
Chef Bernard Pilon
CoriolanusRisotto bolognaise with rustic croutons and gremolata. A street food dish, in theme because of the uprisings and the many "meatings," plus raw lemon rind for bitterness
Chef Ben Grupe
Titus AndronicusAncient Roman bread salad
Chef Ramon Cuffie
CLOSED Friday, April 21
Richard IILamb shank, boiled potatoes and carrots, sauce Madeira
Park Avenue Coffee
All locations
PericlesDark Chocolate and Sweet Orange gooey butter cake
Parker's TableRichard IIIBattle of the Roses -- a selection of rose wines to remember one of the bloodiest characters in War of the Roses
Colleen McBryan
Much Ado About NothingMuch Ado about Limoncello -- Limoncello Cassata Cake
Salt + Smoke
Chef and Pitmaster Haley Riley
Antony & CleopatraSmoked boar toasted ravioli
Schlafly BottleworksThe Winter's TaleThe Winter's Ale; Cornwall Fie Pie/Petite Salad (flaked white fish and shrimp in parsley sauce, baked with mashed potatoes and smoked gouda)
Sweet Art
Head Baker Reine Bayoc
Marble salted caramel cupcake -- vanilla and chocolate swirled traditional cake (Two Kinsman), with salted caramel frosting
The Cup
Central West End Location ONLY; closed April 23
Twelfth NightTwelfth Night Cupcake: chocolate cake, Oreo buttercream, topped with a moon and star
The Dam
Chef Matt Galati
King JohnThe Louie: 100% all beef Kosher hot dogs or vegan dog, deep fried, bacon-wrapped hot dog with shredded cheese, tomatoes, grilled onions and jalepenos
The Dark RoomCymbelineImogen's Silence cocktail: baed on the classic Last Word cocktail and the poison the evil queen uses to put Imogen into a deep sleep
The Libertine
Ben Bauer, Beverage Guru and Mad Scientist
MacbethBloody Mary -- inspired by the Weird Sisters
Three KingsHenry VIIIThree Kings Fish & Chips: Crispy beer battered cod deep fried to perfection and served with natural cut fries and lemon-caper tartare sauce
Chef Vincent P Bommaritto
As You Like ItGrouper with spring vegetables (peas, morels, asparagus and ramps)
Vista Ramen
Chef Chris Bork
The TempestGrilled asparagus, radish peeky toe crab, kaffir lime and green garlic broth
Water Street
Chef Maria Kveton
Henry VI, pt 3Roasted ruck breast, cherry and rose sauce, vegetable and potatoes. A new cocktail will feature a rose petal infused gin, amaro, lemon, egg white and topped with a dried rose bud.
Winslow's Home
Chef Tyson
Love's Labour's LostPan roasted trout, asparagus, chorizo hollandaise, almonds. Inspired by the region, Navarre, they are known for their chorizo and their trout.
Classical French combo, paying homage to the princess of France, hollandaise and almonds