Rusty's continues to improve over time

The Madison County Record Sep. 12, 2007, 10:00am

Executive chef Greg Stumpf

Outdoor dining patio

Wine cellar

Rusty's founder Louis Badalamenti and managers Lexie and Dale Werner.

Long-time Edwardsville residents know that Rusty's Restaurant is the place to go for a memorable dining experience.

For more than 50 years, Rusty's Restaurant, located at 1201 North Main St., has been thr place for family celebrations, important business meetings, first dates, marriage proposals, and cozy gatherings with friends.

Whether sharing an intimate dinner in the dining room, winding down with co-workers at the patio bar, or sharing a dance with grandpa on his 75th birthday in the private banquet room, every guest will be ensured an unforgettable dining experience by Rusty's attentive staff.

Lewis Badalamenti purchased Rusty's Restaurant 50 years ago. Through his creative efforts, Rusty's has evolved into one of the area's finest restaurants. Badalamenti is truly an Edwardsville treasure.

Not only known for his expertise as a restaurateur, he is a highly respected artist. His contemporary abstract paintings have been featured in many area galleries.

Visitors to the restaurant will find many of Louie's paintings displayed throughout Rusty's. In fact, it is not unusual for a guest to purchase a particularly appealing piece directly from the dining room wall following their meal!

Rusty's comprehensive selection of delectable entrees served amidst the white cloth tables, softly diffused lighting and attentive wait staff, creates a fine dining service comparable to those typically found only in our nation's largest cities.

From the New York Strip, grilled to order and served with a candied onion demi gaze, grilled broccoli and garlic whipped potatoes to Rusty's signature thin-crust, cheese-laden pizza, the menu includes a remarkable selection of dishes prepared under the auspices of Executive Chef Greg Stumpf and guaranteed to satisfy everyone.

While tradition and fine dining will continue as the foundation of the Rusty's Restaurant dining experience, Greg Stumpf, the new Executive Chef of Rusty's Restaurant, has just introduced an exciting new menu to diners in late August.

In addition to made-to-order steaks and fresh seafood, the new menu includes an enticing variety of pasta dishes and mouth-watering entrees. The savory Pasta Carbonarra features al dente fettuccine tossed in a rich cream sauce with sauteed leeks, prosciutto, roasted corn and pancetta to create an opulent explosion of taste.

Chef Greg's Veal Saltimbocca -- moist veal medallions sheltered by thinly sliced proscuitto and served with sauteed mushrooms, artichokes and spinach pasta -- is a masterpiece of the culinary arts.

"Given Chef Greg's experience and creativity, our diners will enjoy new and exciting dishes throughout the year," said Dale Werner, co-manager of Rusty's with his wife Lexie Badalamenti Werner, "We are fortunate because, unlike chain restaurants, we are able to offer a more eclectic menu.

At Rusty's, we are defying a niche by providing delicious food using top quality, seasonal ingredients as they become available."
However, Werner assures long-time patrons that traditional favorites – even those not listed on the menu – may be prepared by the kitchen upon request as long as the ingredients are available.

The banquet and catering services that area families and businesses have come to rely on for those very special celebrations will also continue to be available.

Lunchtime patrons can order from the menu or enjoy the extensive lunch buffet ($6.95) from 11 a.m. until 1:30 p.m. on weekdays. A Sunday Brunch ($8.25) is served from 11 a.m. until 2 p.m.

Louie Badalamenti can frequently be found on the serving line of the buffet greeting diners and satisfying their slightest whim.
In addition to its traditional dining room and banquet facilities, Rusty's recently opened a relaxing, outdoor dining patio and bar with full-service menu options.

A more select, informal patio menu is also available to diners with smaller appetites.

The soothing landscaping, lush with plantings, fountains and shaded tables, will allow busy professionals, couples and friends a pleasant environment in which to unwind after a hectic workday or an active weekend.

Patio diners can enjoy a late summer afternoon with a tasty quesadilla loaded with chicken confit, roasted corn, cilantro pesto, roasted red and yellow peppers, perfectly aged cheddar cheese and topped with chipotle sour cream or one of Rusty's famous, half pound burgers, smothered in cheese, with bacon, served on a toasted onion bun.

According to Werner, popular bands and performers will provide live entertainment for patio diners in the coming weeks.

Throughout the years, large gatherings have celebrated wedding receptions, rehearsal dinners, birthdays, holidays, retirements and other important milestones at Rusty's.

A private, carpeted dining room and gourmet catering menu is available for personal or business functions.

Party planners may select to host buffet or seated meals, accompanied by a wide selection of hot or cold hors d'oeuvres.

Chef Greg and his culinary staff can also prepare delicious catered meals for parties and events held throughout the area.

Originally from Highland, Chef Greg received extensive culinary training under Executive Chef Darren Chadderdon at the popular Black Crow Grill & Taproom in Northern California.

Prior to assuming the culinary helm at Rusty's Restaurant, he studied in New Orleans under acclaimed chef and restaurateur Frank Brigsten.

Chef Greg is well known in the St. Louis Metropolitan Area for his delicious creations at The Boat at the River Bend in Alton.
Reservations are recommended by calling the Restaurant at (618) 656-1113.

For more information, about Rusty's Restaurant, including menus, banquet and catering services, visit

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