Patricia Corrigan, Post-Dispatch Restaurant Critic said "This is not your father's Tenderloin Room, though it is a good representation of the upscale eatery in its glory days. The level of service, the decor and the menu all reflect all that was good way back when. But your father -- even my father -- never would have worn shorts and a baseball cap to dine at the Tenderloin Room."
Jill Gubin of The Ladue News writes, "Tom Karagiannis and his son Dino have reopened their famous upscale eatery at The Chase, the Tenderloin Room. They returned to business on Mother's Day after two months of refurbishing. The Karagiannis family knows how to keep the customers coming back again and again. After many years at Spiro's, they added the Tenderloin Room, which they have run for the past nine years. The place ahs really been hopping since it reopened, so be sure to call for reservations. And don't forget to try the house specialty Pepperloin. This tenderloin marinated in cracked pepper sounds delicious."
Dining Out with J.G. by John Garganigo wrote, "The menu has not changed much over the years, but then why change when the focus is still on meats done on the broiler? The pepperloin is the piece de resistance, and it is remarkable that this price is only $2 more than it was back in the early '80s! The senate bean soup and the jumbo shrimp cocktail are favorite dishes of yesteryear...
The veal chop, sprinkled with olive oil and lemon juice, was broiled just right--cooked on the outside and still pink in the middle. Both entrees came with excellent potato gratin and sauteed red pepper slices, green beans and even a slice or two of yellow squash. The meat is served on sizzling hot plates and it will continue to cook even after it is served. So, make adjustments for that when ordering."
