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Feb 19, 2018
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The Scoop: Sassy Jac’s to offer Southern St. Louis fusion in Soulard

January 4th 03:01pm, 2012

010412_friedchicLast year, Andrew Ladlie left his position as a sous chef at Annie Gunn’s in Chesterfield to bring the late Mike “Talayna” Faille’s Frontenac Grill to fruition. Now, Ladlie is taking on a restaurant project of his own: Sassy Jac’s.

In December, Ladlie signed the lease at 1730 S. Eighth St., in Soulard, formerly occupied by Verlin’s, as reported by St. Louis Magazine’s George Mahe. He plans for Sassy Jac’s to be a casual lunch and dinner eatery that offers a menu of what he referred to as “Southern St. Louis fusion.”

Now, the inevitable question: What does Southern St. Louis fusion mean? Let’s start with what it isn’t. “I’m going to stay away from the Cajun/Creole thing,” Ladlie explained. “I did training down in New Orleans. You can’t recreate New Orleans someplace else.” What diners will find is a chalkboard menu listing sandwiches like the house-made hot sausage as well as Ladlie’s take on a muffuletta, along with specials like fried chicken, rice and gravy, as well as many fish dishes. Look for Southern sides such as collard greens and a creamy-yet-vinegar-y coleslaw using a recipe from Ladlie’s mother-in-law, who hails from Savannah, Ga. How good is that coleslaw? “It’s the best I’ve ever had,” he said. As far as the price point, everything besides dinner specials will be under 15 dollars.

Ladlie wants to open in time for Mardi Gras, as he hopes to “use [the event] as a platform just to let people know we are here.” Acquiring the liquor license, he noted, would be the only thing to set the opening date back.

By Ligaya Figueras

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