Historic downtown Cape Girardeau is known to be a diverse and thriving community full of restaurants, murals, and unique shops. At its center lies the fine dining destination of 36 Restaurant & Bar. Owned and operated for the past nine years by Vanessa and John Eric Klein, it has become a favorite in the city, with its majestic view of the mighty Mississippi River from the second story dining room. 

Inside 36 Restaurant and Bar, patrons will find artwork and decor inspired by The Great Gatsby.

John Eric tells me that the name stems from the address, 36 North Main Street, and is somewhat of an homage to the famous New York restaurant, the 21 Club. I first became aware of the restaurant after asking for recommendations from Chef Chris Desens, a long-time close friend who is based in St Louis. After checking out the restaurant’s menu, my interest was piqued. 

This hidden gem is known for its excellent Certified Angus Beef steaks and freshly flown-in seafood. The dinner menu includes interesting options with classic combinations and touches of global cuisine flair. Each menu item features mouthwatering descriptions. One of the appetizer options, Pan Seared Scallops, is described as being made with wilted market greens, andouille, blistered tomatoes, pesto beurre Blanc, and pistachio dust. From the salad selections, the ‘36’ Wedge Salad is described as being made with bibb lettuce, creamy bacon vinaigrette, and blue cheese croutons, and the tasty-sounding Beet Salad is described as being made with roasted beets, kale chips, roasted garlic marmalade, crushed almonds, and a balsamic reduction. 

The headline for the main course is steak. Choices are 6- or 8-ounce tenderloin filets, 10-ounce New York strip steaks, and one of my favorite cuts—the 16-ounce ribeye. All of them are served upon a bed of garlic smashed potatoes and grilled asparagus and laced with a beef and mushroom demi-glace. Demi-glace is a haute cuisine classic sauce typically made from a long, slow-cooked stock of roasted veal and sometimes beef bones with tomato, vegetables, and herbs. After at least 8 hours of cooking, the stock is strained and reduced by half (hence the term “demi”) and then thickened and strained again to produce a rich, unctuous sauce base finished in a variety of ways. The kitchen at the restaurant uses the trimmings from its hand-cut ribeyes to build its sauce. 

The certified Angus Beef 16-ounce ribeye is served with garlic smashed potatoes, grilled broccolini, and a beef and mushroom demi-glace.

Two other entree options that sound delicious are the Roasted Poblano and Smoked Gouda Ravioli with prosciutto cream, market vegetables, parmesan, and breadcrumbs and the Grilled Salmon featuring succotash with sweet corn, zucchini, bell peppers, and butter beans topped with chimichurri. Chimichurri is a tasty fresh herb puree, hailing from Argentina, a country known for its fire-branded steaks and beef.  

When it comes to steaks and seafood, in a fine dining atmosphere, a great bottle of wine is often desired to pair with the food. In this respect, the restaurant does not disappoint. Recognized by the Wine Spectator’s Award of Excellence from 2017 through 2020 and Best of Award of Excellence since 2021, the wine list offers many top-shelf vintages. One such customer favorite is the Hall Cabernet. Additionally, the restaurant also offers specialty cocktails, and John Eric states, “Our Old Fashioned and Espresso Martinis are extremely popular.” He goes on to say that his favorite is the 36 Martini. “We have always made it with a lemon twist until this year. It, like me, has evolved to olives!”

The Blackened Salmon is drizzled with ranchero sauce and served with an elote pureé, brussels sprouts, a pepper medley, and a locally sourced kale and spring onion saute.

Small attention to detail is what often separates excellent service from mediocre, and this is supervised with a keen eye by Shawna Schwein, the dining room manager who has been with the restaurant for the past seven years. “Her attention to detail is crucial in helping create an unforgettable experience for our guests,” John Eric says. When it comes to long-term senior staff members, the restaurant can also boast of its Executive Chef Patricia Cox, who has been with the restaurant for nine years.

The beet salad features roasted beets that are served op top of savory garlic marmalade and topped with crispy kale.

Since opening on Valentine’s Day in 2015, the restaurant has flourished. It is truly a destination  that offers intimate top-notch service and strives to serve the highest quality products. In the words of John Eric, “Our passion is hospitality, which means our guest experience is top priority.” To me, that statement says it all!

For more on the restaurant and its current offerings go to 36RestaurantCape.com.

This story can be found in the October 2024 issue. All photos courtesy of 36 Restaurant and Bar.