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Sep 18, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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The Scoop: ‘Cue changes at two local restaurants

January 22nd 01:01pm, 2013

Lampert’s BBQ will soon be back in business. Father-daughter team Larry and Angie Lampert (pictured), the faces behind Plush Pig BBQ (at one time located in Clayton and later in Rock Hill) and Mister Lunch in Maryland Heights, have closed the latter, in preparation of re-opening Mister Lunch as Lampert’s BBQ.

Lampert’s will offer barbecue classics including beef, pork, turkey, sausage, and rib tips as well as traditional sides and house-made sauces. The popular Mister Lunch gyro, however, will remain on the menu.

“Customers kept coming in to Mister Lunch requesting more ‘cue whenever we had it as a special. It flew out the door,” said Angie Lampert regarding the decision to change the concept at the counter-service restaurant located at 11658 Dorsett Road, which opened last fall.

Doors at Lampert’s BBQ are expected to open the first or second week of February. Hours of operation will be Tuesday through Thursday from 11 a.m. to 3 p.m., and Friday and Saturday from 11 a.m. to 8 p.m. The restaurant’s website, lampertsbbq.com, is expected to launch soon. In the meantime, look for news on the Lampert’s BBQ Facebook page.

In other barbecue-related news, Ron Buechele, chef-owner of Capitalist Pig and Mad Art Gallery in Soulard, decided earlier this month to suspend regular operations at Capitalist Pig, which he opened last October, until spring. Yet, heat is still coming from the Capitalist kitchen. Buechele plans on periodically holding a micro-restaurant in the space at 2727 S. 12th St., with seating inside historic jail cells. The multi-course dinners will be prepared using local and sustainable ingredients with the menu scripted around one ingredient, noted Buechele. The first dinner, called Eat Your Heart Out Valentine’s Dinner, is scheduled for February 14 and 16. The dinner will showcase beets in a variety of ways. If your heart beets for a seat, you can grab one of the remaining spots here.

Buechele added that during the hiatus of Capitalist Pig, he has been “enjoying this time to experiment.” When doors to the sustainable barbecue restaurant reopen on April 2, look for periodic specials such as cold-smoked fried chicken as part of a chicken and waffle dish and a porchetta sandwich coming in the fall.

By Ligaya Figueras

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