By
Sarah B. Smith
Veteran restaurateur Patrick Hanon knew that he wanted a change.
Patrick’s had been a fixture at West Port Plaza in Maryland
Heights for 23 years, and he felt it had run its course as a
restaurant and nightclub. Hannon’s journey to bring new life
to the space started in June 2005 with remodeling a portion
of the restaurant. For the opening, he worked with the Pujols
Family Foundation to arrange an appearance by the acclaimed
first baseman, with the proceeds benefiting the Pujols charity.
While the opening was a success, with hundreds coming to see
the National League’s MVP, the remodeling didn’t bring the boost
Hannon was looking for. However, it was the beginning of a relationship
between the Pujols and Hanon families that has resulted in a
new family-friendly restaurant, and a striking hi-tech bar that
looks to be a winner.
“It’s been a rebirth in the business,” says Hanon of Pujols
5. “I finally put together a concept that’s new, hip and that
people like.” The restaurant combines a casual chic feel with
high quality graphics featuring frequently changing sports-themed
images. The influences of Deidre and Albert Pujols go beyond
simply lending their name. Not only have they provided sports
memorabilia and contributed their favorite recipes, but a portion
of the profits are a source of funding for the Pujols Family
Foundation. The Foundation supports programs that benefit impoverished
families in the Dominican Republic, as well as people with Down
Syndrome.
In addition to involving the Pujols family, a key part of the
journey for Hannon also was finding the right chef. He has done
so in Greg Maggi. Maggi was trained in Europe, worked under
Wolfgang Puck and most recently was Executive Chef at Neiman
Marcus. Maggi was intrigued with the opportunity of working
with two great people in their fields—Pujols and Hanon—and wanted
to be part of the team.
He approached designing the menu with a philosophy of keeping
it simple and letting the ingredients speak for themselves.
Early on, he met with Dee Dee and Albert to learn their personal
favorites and grew the menu from there.
And just as Pujols can pull off anything from a bunt to a grand
slam—and does it with strength and style—the Pujols 5 menu does
the same. From homemade breads and Angus burgers, to pan seared
New England sea scallops, and crème brule, Maggi has created
a pleasingly diverse menu, which he executes with excellence.
Maggi worked closely with Dee Dee to perfect one of the most
popular items on the menu: Arroz Con Pollo. According to Dee
Dee, it is the reason Albert hits all those home runs. The chicken
dish, with Dominican Republic roots, includes a subtle combination
of saffron, cilantro, bell peppers, onions and a hint of sugar.
If you choose just one item at Pujols 5, this should be it.
One of the most frequent questions Pat Hanon is asked is “What
does Albert eat when he comes to the restaurant?” The answer:
chicken flautas. These rolled crispy tacos stuffed with chicken,
and served with pico de gallo and guacamole, are the appetizer
of choice for Number 5.
Besides the chicken flautas, other appetizers that have become
popular with customers include the Caribbean jerked chicken
wings at $7.95, and Louisiana lump crabcakes with smoked jalapeno
dressing for $8.95.
The Pujols 5 menu includes an array of selections available
for lunch, dinner, or while just watching an afternoon game.
Lighter options include both starter salads, beginning at $6.95
and larger salads, such as their southwestern steak salad, which
includes roasted corn salsa, blue cheese and avocado, tossed
in their own smoked jalapeno buttermilk dressing at $13.95.
Stone fired pizzas and an array of burgers and sandwiches begin
at $6.95. Selections such as the corned beef brisket sandwich,
chicken foccacia and mushroom burger compliment some of the
more traditional lunch fare.
Chef Maggi’s entrée selections are as diverse as the rest of
the menu. Several fresh seafood selections are available, such
as pan-roasted tilapia ($12.50), and peppercorn spiced grilled
ahi tuna ($25.95). Their hand cut steaks include an 8 ounce
center cut tenderloin of beef with a red wine and mushroom reduction
($26.95), and a 16 ounce bone-in ribeye “Cowboy” steak for $27.95.
Those looking for more comfort foods during these fall and winter
evenings will not be disappointed in the chicken pot pie or
mile high meatloaf. Both are delicious, and like the other entrees,
come with a house or Caesar salad for an additional $2.95.
Desserts at Pujols 5 are as flavorful as the other menu items.
My two favorites are the banana bread pudding with white chocolate
and dark caramel ($6.50) and the cream cheese brownie with dark
chocolate and vanilla ice cream ($6.95). Both are served warm
and have that melt in your mouth goodness that will bring you
back for more.
| TalkingPOINTS |
Pujols
5 WestPort Grill
342 West Port Plaza
Maryland Heights, MO 63146
(314) 439-0505
Hours: Monday – Saturday: 11 a.m. to 1 a.m. Sunday: 11 a.m.
to Midnight
Valet parking available |
