The husband-and-wife team of Tony and Jessica Nguyen will debut their new modern Asian eatery, Snō, in the Tower Grove South neighborhood later this week.
Chef Tony Nguyen – who most recently served as executive chef at Crustacean in Beverly Hills, among other prestigious restaurants on the West Coast – is opening his first restaurant in his hometown of St. Louis. His wife, Jessica, also a chef and marine biologist, will serve as Snō’s general manager and oversee the restaurant’s sustainable seafood program.
Snō, which will open its doors on Friday, Aug. 19, is located at 3611 Juanita Street in South St. Louis.
In addition to an a la carte dinner menu that showcases Nguyen’s talents in European technique and Asian cooking, Snō will offer a mobile dim sum cart of smaller bites featuring Asian herbs, aromatics and spices.
Among the offerings on the dinner menu are Tuna Cigars (tombo ahi tuna in feuilles de brick pastry with avocado creme and tobiko caviar, served in a cigar box with smoke), White on White (a torched scallop with palm sugar fish sauce and yuzu kosho), Kimchi Cauliflower Fried Rice (made with vegetables from Tower Grove Park Farmers Market), Lava Stone Steak (with green tea, salt, onion rings and potato puree) and Tortellini en Pho, an homage to Nguyen’s Vietnamese heritage.
There will be a variety of rotating hot and cold dim sum selections, including Oysters, House-made Focaccia, Caviar “Bumps,” Shumai with free range chicken and truffle, Shrimp Toast Mini Tacos and more.
Cocktail offerings include the Bubble Bath, Snō’s take on the classic gin and tonic, and Vietnamese Espresso Martini made with Vietnamese coffee.
The restaurant is named after Nguyen’s mother, Tuyet, whose name translates to “snow” in Vietnamese. Much of Nguyen’s inspiration comes from his mother’s cooking, and many of the dishes at Snō incorporate those flavors he grew up on, including the signature Snō’s Rolls, Tuyet’s recipe filled with kurobuta pork, rock shrimp and jicama.
The 4,000 square-foot restaurant features an open lounge and bar that allows a glimpse into the kitchen, a main dining area for 80 guests, an additional full bar, and a semi-private dining room for large dinner parties and event space.
For more information, visit snostl.com.
