by Pam Schlichter

In a quiet corner of Maplewood, just off Historic Route 66, a culinary vision nearly two decades in the making debuted earlier this year. Acclaimed chef Alec Schingel opened the doors to Robin Restaurant. This highly anticipated first solo endeavor burst on the scene in March 2025 and has impressed both patrons and critics in the culinary world — the reviews are outstanding. For those who have followed “The Robin Project” through its series of intimate pop-ups and private dinners, this marks a significant—and highly personal—milestone in St. Louis' fine dining scene.

Located at 7268 Manchester, Robin is not simply another upscale restaurant, it is an exploration of Midwestern cuisine through the lens of sustainability, seasonality, and soul. With just nine tables, a six-seat bar, and a modest 1,400 square feet, the restaurant’s size belies the ambition of its concept: a refined yet approachable prix fixe dining experience, grounded in local ingredients delivered with warmth.

Robin’s prix fixe menu offers four courses at $75 a person, each course with three options. Guests will enjoy three savory dishes followed by a choice of dessert or a cheese course—and, in a whimsical nod to local tradition, a final bite of Schingel’s signature Gooey Butter Cake as a parting gift. A snack menu—small, seasonal plates crafted with the same attention to detail, are offered in the lounge area, as well as at the bar and for the table.

Robin cured trout, corn cracker, bacon cream, green tomato.

Robin Puffed Wild Rice, cured egg yolk, grilled hen of the woods, last Spring’s preserved ramps, and “Cream of Mushroom.”

Robin Baetje Farms chevre, figs and almond brittle — a dessert course.

The restaurant’s recent midsummer menu transition introduces a refined selection of seasonal offerings, including a Chilled Sweet Corn Soup that captures the essence of high summer. Chef Schingel’s celebrated “Hot Dish”—a luxurious composition of oyster mushrooms, wild rice, and cream—is carried over by popular demand. For dessert, a warm Blackberry Crisp offers a grand finale.

The interiors of Robin reflect the same quiet intentionality as the food. Inspired by the restrained elegance of Scandinavian and Japanese dining rooms, the space is minimal yet inviting—lush with dried flowers, candles, and an open kitchen that offers guests a glimpse into the creative process. It is, as Schingel describes it, “fine comfort”—a new way of thinking about fine dining that is less about pretense and more about connection.

Wines are offered by both bottle and carafe, with an emphasis on flexibility and sharing. The beverage program also includes a curated selection of beers, cocktails, and spirits designed to complement the restaurant’s ever-evolving menu.

Schingel was born and raised in Urbana, Illinois, and initially studied economics before pursuing culinary training in St. Louis. His résumé reads like a passport: Charleston, Belgium, New York. Notably, he spent time at the acclaimed Blue Hill at Stone Barns, where he forged a creative bond with Michael and Tara Gallina—an experience that helped shape his culinary ethos. Upon returning to St. Louis, Schingel played a role in the launch of the Gallinas’ Vicia, one of the city's most celebrated restaurants, and later led the kitchen at Winslow’s Table. His philosophy—thoughtful, grounded, and experimental—has made him a standout voice in the region’s culinary scene.

Robin joins a growing list of restaurants in the Maplewood neighborhood, known for its vibrant community and creative energy, the area offers an ideal backdrop for a restaurant built on both substance and style.

Robin Restaurant is open five nights a week, Tuesday through Saturday from 5 to 10 p.m. Reservations are recommended via Resy for the dining room. The bar and lounge operate on a first-come, first-served basis. Follow @robinrestaurant for updates and seasonal menu reveals.

When it comes to running a restaurant, Alec Schingel doesn’t believe in leaving anything to chance. His hands-on approach epitomizes all that he’s learned at top kitchens worldwide – that every detail, from the way guests are welcomed, to the warmth of the bread that is served, the feel of the wine glass in hand, the seasoning of the entree, the sauciness of the appetizer, the surprise of a sweet treat with the check, and even the perfectly timed refill of your water, truly matters and needs to be attended to. The ultimate host/chef and diligent owner, he works tirelessly to make sure that the food is delicious and consistent and that the service is warm and inviting so that Robin Restaurant, his first solo venture, will make a lasting impression on the St. Louis community and beyond.

Robin Restaurant in Maplewood exterior. / photo by Derek Davis

A native of Urbana, Illinois, Schingel went to school at SIUC for economics, but moved to St. Louis soon after graduation to pursue his culinary dreams and attend L’Ecole Culinaire. He spent three years in various restaurants at the Chase Park Plaza before training under chef Gerard Craft at Niche. In 2013, he embarked on a journey to travel the world and learn about cooking in new and innovative kitchens, spending time at The MacIntosh in Charleston, SC, at In de Wulf in Belgium, and finally at Blue Hill at Stone Barns in New York, where he met and worked with Michael and Tara Gallina.

Upon his return to St. Louis, he joined the opening team at Vicia as a Sous Chef and then Chef de Cuisine before heading to relaunch Winslow’s Table as Executive Chef, where he worked for two years before venturing off on his own. While consulting on food menus for buzzy St. Louis bars such as Off Elm and The Vandy, he began searching for spaces for his own restaurant and hosting pop-up dinners under the name “The Robin Project.” His first brick and mortar establishment, Robin Restaurant, a fine-dining restaurant that celebrates Chef Shingel’s Midwestern roots, opened in March 2025.

Chef Shingel’s experience as part of the opening team at Vicia, and working to reopen both Niche and Winslow Table were imperative in launching his own venture, which he describes as a highly personal endeavor, and one that has been 18+ years in the making. By opening a fine dining restaurant that takes care to create a comfortable, welcoming environment, Chef Schingel looks to craft a warm experience that is special and perfect for savoring, without any pressure or pretense, a concept he thinks of as “fine comfort.”

About Chef Schingel

Chef Schingel enjoys the many disciplines and points of view he is able to exercise as owner and visionary of Robin Restaurant. From learning about anthropology and researching the history of Midwestern dishes and cuisines, to making fermentations and bread that require a more scientific approach, Chef Schingel brings a thoughtful, purposeful perspective to his work. Beyond producing an end result he is proud of, Chef Schingel is equally fueled by the idea that his time in the kitchen has contributed positively to society; by feeding people and making them happy, he too, is fulfilled at the end of the day.

Chef Alec Schingel’s Robin Restaurant Opens New Midwestern Dining

About Chef Schingel