Danny Meyer is bringing concretes to the home of Ted Drewes! A native of St. Louis, Shake Shack founder Danny Meyer was no doubt inspired by his hometown legend Ted Drewes and his 1959 creation of the concrete when he conceived of his Shake Shack concretes. Come 2017, Mr. Meyer will be competing on Ted Drewes home turf, although Shake Shack offers much more than Drewes’ frozen custard-centric menu. The new Shake Shack will be located in a totally different neighborhood as well, in the Central West End just east of Forest Park at 32 North Euclid Avenue. This will be the first Missouri Shake Shack.
Where can you find the best barbecue in America? Leaving aside, for the moment, the silliness of seeking a single best barbecue joint, the answer to that question is a very personal one. Our favorite spots may not be your favorites. Do you like ribs, pulled pork, smoked brisket? Do you prefer a lot of smoke, or a subtle hit? Do you like it spicy or do you prefer to taste mostly meat? Do you want the meat to fall apart at the slightest prodding or do you think barbecue should retain an honest chew? Is sauce the most important factor to you? Continue reading
Gus’s Fried Chicken, which began life in the 1950s in the small town of Mason, Tennessee, northeast of Memphis, will be opening their 13th store early next year in Knoxville, TN. That’s not all for the spicy-crusted bird that many folks put on their top-ten lists. By early 2016 there should also be new stores in Los Angeles, Detroit, Fort Worth, and Kansas City (where it will face especially stiff competition). Future stores are in the works for St. Louis and Philadelphia.
One of the benefits to the public of Bissinger’s move last year, in St. Louis, to their new location in a former railroad depot is the opportunity to tour the manufacturing facility. Three times a week, at 10 a.m., free tours, of up to an hour or so, are offered. Not only do you get to see how the candy is made, but samples are offered at the end of the tour! Spaces are limited and the tours are popular, so it’s a good idea to reserve a month or more in advance. Read about the tours in this story in the Belleville News-Democrat.
We’ve encountered a style of hamburger cookery in the Midwest that we rarely see in the East. Many of these places use fresh, coarsely ground beef and smoosh it down hard on the cooktop, resulting in a thin, irregularly formed patty with crisp edges and the chaw of real beef which hasn’t been pulverized to a pulpy paste. The Kansas City chain Winstead’s makes such a burger. Continue reading
As part of Gus’s World Famous Fried Chicken‘s big expansion this year, they will be setting up shop in the St. Louis suburban city of Maplewood this summer. The address: 7434 Manchester Road. This will be Missouri’s first taste of Gus’s. A Kansas City Gus’s is planned for later this year.
The St. Louis Post Dispatch is beginning a fried chicken bracket competition today (by the way, is the food bracket competition the big media gimmick of 2015?). Nothing especially unusual about that, except they managed to fill out four divisions of 16 each, for a total of 64 places that serve fried chicken! Keep in mind they are limiting the bracket to local places, with no chains or drive-thrus. When did fried chicken become such a big thing in St. Louis? Continue reading
In the ongoing and certainly never-ending debate over which KC Q joints reign supreme, and which have passed their prime, let us nominate LC’s in the former category. For our money, LC’s is one of the greats, in Kansas City or anywhere.
As soon as you walk in you are hit with a greeting of “Hi, may I help you?” Of course, if you’re new here then at least a quick scan of the overhead menu will be necessary. So step aside and listen to the regulars place their orders: it’s like another language. Folks here are very specific about how they want their meats cut, their meals prepared. Slice this cut of beef in such-and-such a manner from that side, extra meat on a roll. None of these options appear on the menu, mind you; they are simply the requests of experienced barbecue eaters who know what they like. Newcomers can get flustered and overwhelmed. Continue reading