Annie Gunn’s has been a go-to location for a quality fine-dining experience for years, and we recently revisited this Chesterfield favorite and rediscovered why.

To start, the service was first-rate from the moment we arrived. From the complimentary glass of Moscato we got after we were seated to the consistent, though not overbearing, attention from our server, we felt welcomed like old friends.

In addition to a bevy of starters, the menu also featured several larger platters of apps to share. The House-Smoked Seafood Sampler ($20), proved to be the perfect palate primer for two. It included Vermont maple-glazed jumbo shrimp, sea scallops, Missouri trout from Troutdale Farm and Irish salmon, along with house-made Guinness Rye bread. The shrimp had just the right amount of smoke and sweetness, and the bread was dark and rich but sliced thin so as not to be too heavy.

Though they sounded superlative, we decided to bypass the salad selection and get right to the heart of the matter: meat. Annie Gunn’s is known for the beefy goodness the kitchen serves up, so we ordered a burger and a steak. From the selection of half-pound hamburgers, we zeroed in on The Classic ($10). The foundation of this substantial sandwich was Annie Gunn’s special blend of ground strip loin, ribeye, Angus tenderloin and brisket. Our burger was deliciously augmented by brown sugar-cured, housesmoked hog belly and served with a side of fries and mustard aioli. There were a handful of variations available, including a variety of cheeses and smoked bacon. We decided on sauteed Ozark Forest Mushrooms ($2), which was a tasty addition indeed. They were served in a small dish, so we could decide just how much we wanted to add.

From the Steaks and Chops list, we got the 6-ounce Grilled Angus Reserve Aged Filet Mignon ($32), which came with whipped Yukon Gold potatoes, carrot slices and asparagus spears. The filet also was available in a 10-ounce size. Ours came out beautifully rosy and rare and absolutely delectable, topped with cracked pepper butter.

Along with chef Lou Rook’s wonderful culinary concoctions, Annie Gunn’s is renowned for its wine list, the product of wine director Glenn Bardgett. For oenophiles of all levels, it’s definitely a must-read. We’re frequently put off by the sparse by-the-glass offerings at many restaurants we visit, but we really appreciated the breadth of selections this list had to offer. We decided to really up our dining experience with a glass of Silver Oak 2007 Cabernet Sauvignon ($25). This superlative cab proved to be the ultimate red meat companion, and definitely not something we’ve seen by the glass too often!

We rounded out our experience with the Chocolate Mousse ($9), a decadent dark chocolate creation served with delicate macaroons and a dollop of whipped cream. It was just sweet enough to provide a good counterpoint to our heavy meat-centric feast. Pastry chef Danielle Bush came onboard Annie Gunn’s last year, and her fantastic sweet treats provide yet another reason for diners to drop by.

We visited Annie Gunn’s mid-week, and the dining room was bustling like it was Saturday night. With such a well-rounded dining experience, we’re not surprised.

Annie Gunn’s, 16806 Chesterfield Airport Road, 636-532-7684,

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