Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jan 24, 2018
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Grace Meat & Three’

Edible Weekend: Extend the weekend with two fried chicken dinners on Monday

Wednesday, December 13th, 2017

Whether it’s a holiday market or a breakfast pop-up, there are plenty of tasty events taking place this weekend. If you’re still hungry, extend the weekend with two fried chicken feasts at Farmhaus and Grace Meat & Three.

 

021517_kevinwillmann

 

1. Farmhaus Blue Plate Special Dinner

Early fans of Farmhaus, get ready: the Lindenwood Park restaurant is bringing back its popular blue plate special next week – only this time, for Monday supper. On Monday, diners can order the prix fixe menu, which includes a starter salad, entree and dessert. This week kicks off with blue plate favorite – chef Kevin Willmann’s fried chicken.

$29. Mon., Dec. 18 – 4:30 to 8:30 p.m., Farmhaus Restaurant, 3257 Ivanhoe Ave., St. Louis, 314.647.3800, farmhausrestaurant.com

 

112817_grace1

 

2. Family-Style Fried Chicken Dinner

Chef-owner Rick Lewis and his Grace Meat & Three crew whip up a family-style feast to benefit neighbor City Greens Market. The main event (fried chicken of course) is served with sides including a roasted beet salad, cornbread, deviled eggs, greens and grilled carrots. Local farms like Double Star Farms and Buttonwood Farms supply the ingredients. Proceeds support the market’s mission of providing equal access to quality food. Tickets available online. 

$50. Mon., Dec. 18 – 5 p.m., Grace Meat & Three, 4270 Manchester Ave., St. Louis, 314.533.2700, stlgrace.com

 

Don’t miss out. Sign up for the Edible Weekend newsletter to get the best food events of the weekend delivered to your inbox every Wednesday.

Photos by Carmen Troesser

Best New Restaurants: No. 3 – Grace Meat & Three

Friday, December 1st, 2017

To be the best, everything matters – atmosphere, service and food. Here are St. Louis’ 12 best new restaurants of 2017.

 

112817_grace1

 

At Grace Meat & Three, Rick and Elisa Lewis answer to no one but themselves. “Grace is about our freedom and our liberation, honestly,” Rick Lewis said.

He is a familiar bearded face in the St. Louis restaurant scene. Diners have experienced Lewis’ take on comfort food since he left fine dining to take the helm of Quincy Street Bistro, his in-laws’ pub and grill in South City, in 2012. His birds at Southern led the flock during the fried chicken fury of 2015.

“We went back and forth with what we wanted to do and probably the best option would be to keep it in the wheelhouse of what I enjoy cooking,” he said.

 

112817_grace2

 

Yes, Grace Meat & Three serves the classic southern fare St. Louis has come to expect from Lewis: fried green tomatoes, griddled bologna sandwiches and, of course, fried chicken. But he never settles – even lowbrow ingredients are crucial to Lewis’ success.

“You have to have Velveeta in your mac and cheese in order to make it creamy,” he said. “We’ve got $9-a-pound Gouda in there, and then we’ve got hunks of Velveeta – name brand, none of that fake stuff. It must be Velveeta, it must be Duke’s mayonnaise, and it must be Busch beer.”

Devotees will notice subtle changes to well-known dishes and unexpected additions. Burgers are a combo of house-ground brisket and bottom round; the carnival-sized turkey leg is shockingly tender from overnight brining; a hummus starter is spiced up with harissa; the seasonal salad is tossed with a charred onion vinaigrette, a name that doesn’t do justice to its complex depth.

“I feel like 90 percent of the time, no one notices but ourselves,” Lewis said. “What you do notice is people coming in … and going, ‘Man, the food just keeps getting better.’”

Photos by Carmen Troesser

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
• Amazing Grace: Meet the team at St. Louis’ Grace Meat & Three

• First Look: Grace Meat & Three in The Grove

• Rick Lewis to open new restaurant in The Grove

 

Hit List: 5 new places you must try this October

Sunday, October 1st, 2017

From new restaurants in New Town to southern tradition in The Grove, here are five new restaurants you can’t miss this month.

 

Pangea_06

 

1. Pangea
3245 Rue Royale, St. Charles, 636.757.3579, pangeaworldfusion.com

Chef Jessie Gilroy (Sauce Ones to Watch class of 2015 and former sous chef at Sidney Street Cafe) has brought her brand of culinary creativity to The New Town in St. Charles. The aptly named Pangea incorporates a wide swath of international ingredients and flavors. For starters, the ricotta gnudi, cooked in brown butter and accented with leeks and a variety of herbs, makes a rich and comforting appetizer. On the other side of the flavor spectrum, salmon crudo, topped with crisp pickled cucumber and radish, is a bright, fresh way to start things off. Mains run the gamut from a three-cheese risotto to a jerk-spiced chicken with cilantro-lime crema. Don’t miss the potato-crusted snapper, a melt-in-your-mouth preparation served with chunks of beets and a pea-herb puree. Then round out your meal with the lightly sweet macaroon, a wedge of almond cake topped with buttercream and strawberries.

 

092917_hitlist2

 

2. West Port Social
910 Westport Plaza Drive, Maryland Heights, 314.548.2876, westportsocial-stl.com

Westport Social isn’t your typical sports bar. There are massive TVs everywhere, but the design is stylish and modern with muted colors, wood paneling and sleek leather furniture. You can watch sports or play them instead. Everything from pingpong to hoops to bocce ball is available to feed your competitive spirit. Since its best to play armed with a drink in hand, bar manager Kyle Mathis, formerly of Niche Food Group, developed a cocktail menu set for victory. Try the Spritz, layered with floral orange flower water, or the Frozen, an icy mix of Fernet Branca Menta, Genepy des Alps, ginger beer and lime. The wine list offers an interesting selection, like a furmint from Tokaji, Hungary, and if beer is your thing, local suds are sure to satisfy. Fuel the competition with shareable options like burnt-end nachos piled high with fresh wonton chips, or edamame – a surprisingly ideal bar snack with an added zip of lime. Even if you hate sports, you’ll enjoy hanging out at Westport Social.

 

3. Taco Buddha
7405 Pershing Ave., University City, 314.502.9951, tacobuddha.com

St. Louis taco lovers just got another spot in University City. Taco Buddha offers its international take on substantial rotating offerings – three of these tacos will sate the most ravenous appetite. Start your morning with breakfast tacos. We’re partial to the spinach, egg and cheese or the spicier chorizo, egg and cheese. Both offer generous helpings of fluffy scrambled eggs and gooey Monterey jack cheese, perfect for dipping into the smoky green chile sauce. When it’s available, snatch up a Thai Street Beef taco, which fills a flour tortilla with tender marinated beef topped with crunchy cabbage slaw, cotija cheese and a chile crema. The humble Veggie Saute taco won our hearts with a jumble of sauteed mushrooms, squash and green peppers wrapped in a flour tortilla and topped with that cabbage slaw and a crisp, creamy fried avocado wedge.

 

092917_hitlist

 

4. The Cut
2635 Cherokee Street, St. Louis, Facebook: The Cut

Chef Ari Jo Ellis (Sauce Ones To Watch class of 2016) made a name for herself working in such local establishments as Southern, Quincy Street Bistro, Bolyard’s Meats & Provisions and Kounter Kulture. Last month, she struck out on her own, opening The Cut inside The Fortune Teller Bar on Cherokee Street with a tight menu of artisan sausages and sides. Sausage choices range from The OG, a traditional bratwurst served up with house-made grain mustard and kraut (both available for purchase by the pint for home use), to the vegetarian Mofu Dawg topped with sunflower-arugula pesto, all on crusty Vitale’s Bakery buns. While the sausages are the main attraction, the sides are just as carefully crafted. Standouts include the sweet and meaty baked beans, spiced up with Red Hot Riplets Seasoning.

 

092817_hitlist3

 

5. Grace Meat & Three
4270 Manchester Road, St. Louis, 314.533.2700, stlgrace.com

St. Louis first got a taste of Rick Lewis’ decadent comfort food at Quincy Street Bistro, then experienced his fiery way with fried chicken at Southern. Now he and wife Elisa Lewis bring their southern cuisine to The Grove with Grace Meat & Three. Of course, the menu boasts Rick’s Famous Fried Chicken (served hot or not) and his ever-present fried bologna sandwich, but the sleepers on this menu are worth notice. Starters like creamy white bean hummus spiked with harissa and crisp, succulent chicken livers on toast are worth saving room for, as is the heirloom tomato salad starring a generous dollop of quark farmers cheese and charred onion vinaigrette. Limiting yourself to just three sides could be a challenge; the earthy, sweet and sour greens, gooey mac and cheese, fluffy biscuits and sweet cornbread all deserve a taste. Whatever you choose, plan for a leisurely nap after lunch.

 

Photos by Meera Nagarajan and Michelle Volansky 

Related Content
Sauce Magazine: October 2017

Hit List: 3 new restaurants to try this September

Hit List: 4 new places to try in June

First Look: Grace Meat & Three in The Grove

Wednesday, September 6th, 2017

090617_grace5

 

Chef Rick Lewis is bringing his southern food to The Grove. Grace Meat & Three will open Wed., Sept. 13 at 4270 Manchester Ave., in the former home of Sweetie Pie’s at The Mangrove.

As The Scoop reported in June, Lewis left his role as executive chef of Southern to open his own project with wife Elisa Lewis. Grace will offer a traditional “meat and three” menu featuring mains and rotating seasonal sides like greens, biscuits and mac and cheese.

“It’s all the things we’ve learned over the years coming to fruition here,” Rick said.

Elisa designed the 4,000-square-foot space with finds from rummage sales and items they’d collected over the years like old mattress springs that were turned into living wall decor with succulents and Spanish moss. The space will seat 100, and features a community table and bar stools designed by Goebel & Co.

 

 

Place your order at the counter, then grab a seat and wait for runners to drop off cafeteria trays laden with comfort food. Pick from mains like sweet tea-brined turkey legs, catfish bites or fried chicken, then pick two or three sides. Sandwiches including Rick Lewis’ famous house-made fried bologna and a burger are available, as well as a handful of salads and sharable starters.

Nonalcoholic beverages are self-serve, but customers can pick up canned and bottled beer, a few local draft options and a small selection of cocktails like ice picks, mint juleps and bloody marys at the bar.

Grace will start with lunch service Wednesday to Sunday from 11 a.m. to 4 p.m., with dinner service soon to follow. Here’s a first look at the newest project from Rick and Elisa Lewis.

 

This slideshow requires JavaScript.

 

Photos by Meera Nagarajan and Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
Rick Lewis dubs new restaurant Grace Meat & Three

Rick Lewis to open new restaurant in The Grove

Rick Lewis to leave Quincy Street Bistro, open chicken shack with Pappy’s Mike Emerson

The Scoop: Rick Lewis dubs new restaurant Grace Meat & Three

Tuesday, June 20th, 2017

062017_Grace

 

{ co-owners Rick and Elisa Lewis with the key to their new restaurant } 

 

Chef Rick Lewis’ forthcoming restaurant has a name: Grace Meat & Three.

As Sauce reported earlier this month, Lewis and his wife, Elisa Lewis, left Southern to strike out on their own at 4270 Manchester Ave., in The Grove, the former home of Sweetie Pie’s.

“Grace means good will and good virtue, and it’s the prayer we say before we eat,” Rick Lewis said. “We thought it represents the sense of community we’re trying to achieve.”

Lewis said he’s working on recipes right now, but expect to see traditional meat and three fare front and center at Grace, including fried chicken, barbecue and meatloaf. Vegetarian options will be available as well, and sides will encompass a rotating array of seasonal ingredients.

Lewis said the project is on track for an August opening. “We’re on schedule as of right now,” he said.

The restaurant will serve lunch and dinner Tuesday through Sunday and eventually offer Sunday brunch and a Sunday family-style dinner.

Photo courtesy of Grace Meat & Three

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
The Scoop: Rick Lewis to open new restaurant in The Grove

Readers’ Choice 2016: Favorite New Restaurant – Southern

• Best New Restaurants: No. 3 – Southern

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004