When Hans and Clare Van Loenen moved to Dallas from Europe 21 years ago, they intended to stay only six months.

Luckily, those plans fell through and, in October 1990, they opened Sweet Temptations bakery. Four years of loyal customers followed, convincing them to expand both their space and their menu. Twelve years later, they’ve gone from Sweet Temptations to ST Cafe, a casual bistro-style atmosphere with a “European flair.” They still offer a full-service bakery but also serve breakfast, lunch and dinner.

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Not content to ride their own coattails, they’ve mixed things up again and recently introduced a menu with 10 new dishes, including almond-crusted chicken breast stuffed with crab meat and grilled pork loin topped with a sun-dried apricot and sage glaze.

So whether you’re a loyal customer or first-timer, the ST Cafe has something new for everyone.

ST CAFE

9090 Skillman – 214-503-6007

Open Mon. 8 a.m.-2:30 p.m.; Tue.-Thurs. 8 a.m.-9 p.m.; Fri.-Sat. 8 a.m.-10 p.m.; closed Sundays

Broiled Chicken Breast ‘Vincent’

(Serves four)

Four skinless chicken breasts, sprinkled with salt

Marinade:

One clove garlic, chopped

¼ Tbsp. thyme

¼ Tbsp. rosemary

¼ Tbsp. oregano

¼ Tbsp. basil

½ cup olive oil

¼ cup red wine

½ Tbsp. Worchestershire sauce

Crushed black peppercorn

Paste:

4 Tbsp. Dijon mustard

3 Tbsp. curry powder

3 Tbsp. paprika

½ Tbsp. Ground ginger

2 Tbsp. olive oil

little garlic, crushed black peppercorn

Marinate chicken breasts for at least six hours, preferably overnight. Mix paste ingredients together, and rub a generous portion onto the chicken breasts. Grill or pan sear chicken until done. Serve with rice or pasta.