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Feb 20, 2018
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Posts Tagged ‘PM BBQ’

PM BBQ will close for good this weekend

Monday, November 27th, 2017



PM BBQ has announced it will shut doors at 161 Long Road No. 103 in Chesterfield this week, but co-owner and pitmaster Paul Lammers said the popular restaurant will return in some form. The last day of service will be Saturday, Dec. 2.

Lammers said he and co-owner Mark Ruck, who have been in the space for almost nine years, were trying to renegotiate the lease on the space for the past eight months, but they were only able to get an extension through the end of the year.

“You get to a point where it’s a losing proposition, as far as price per square foot,” he said. “We’re sorry to leave the (Chesterfield) Valley, but we’re looking forward to the next chapter.”

Though the dining room will close this week, Lammers said PM will continue to use the location for its catering business through the end of the year. After that, the business will move its base of operations to The Creative Cookery in Fenton and continue as a catering business with no retail carryout service.

Lammers said he and Ruck plan to re-launch PM BBQ in either a new brick-and-mortar location, or perhaps hit the road with the concept.

“We’re looking pretty seriously at a mobile component,” Lammers said, though they have not decided if that would entail a trailer or a food truck.

Photo by Carmen Troesser 

Matt Sorrell is staff writer at Sauce Magazine.

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Inside the Server’s Stomach: June 2015

Monday, June 8th, 2015


{Sanctuaria’s Wicked Good Shrimp}


Ever wonder what servers order for themselves? Here’s the insider intel on what to eat at St. Louis restaurants right now. 

“The Wicked Good Shrimp. Tiger prawns are sauteed in spices and served with bread for dipping. People come specifically for that dish.”  Skylar Finan, Sanctuaria

“Chicken tikka masala is a dish of good-sized roasted pieces of chicken in a creamy, bright orange tomato sauce with lots of flavor. It’s one of my all-time favorite meals.” Sarabjeet Jaswal, Rasoi

“Definitively the Jungle Love Nachos. It features house-smoked barbecued pork, seasoned ground beef, spicy cheese, lettuce, tomatoes, black olives and jalapenos and is served with sour cream and house-made salsa. When I first started working here, I had it three times a week. There’s a lot of love in those nachos.” Jen Zoyles, Three Monkeys

“I love a slab of ribs. They are smoked slow, tender. The spices are perfect. They are fall-off-the-bone good.”  Dakota Diamond, PM BBQ

“Our Blue Ribbon Burger is an amazing combination of port-braised onions, bacon and Gorgonzola. It’s the best a burger can get.”  Kelly Filla, 5 Star Burgers

“Our Brussels sprouts salad is my current addiction. Tender roasted Brussels sprouts, strips of bacon and crumbs of creamy goat cheese are tossed in burnt honey vinaigrette. The flavor combination turns lifelong Brussels sprouts haters into enthusiasts.” Megan Ehrhart, HandleBar

“Our house-made lamb sausage is food fit for the foodie. It’s served over hearty white beans with tender sauteed spinach and lamb jus. Bread-and-butter pickles add a touch of sweetness.”  Jamie Moody, Bixby’s

“The BrieLT sandwich with tomato marmalade and Nueske bacon from Wisconsin is so, so good.” Sam Kichline, Cafe Osage

“The Drunken Noodle with beef. It’s filling, and the shrimp sauce has a perfect little spicy kick to it. I love the crunch of the fresh vegetables and the rich egg – it all just works.” Andy Jaeger, Wang Gang Asian Eats

“The Goat. It’s a vegetarian sandwich with a goat cheese spread topped with greens, cucumbers and apricot chutney and served on toasted wheat. It’s simply the best.”  Ethan DeGhelder, The Mud House

“The shrimp Alfredo pasta. The fettuccini noodles are handmade in-house. The shrimp Alfredo sauce is fabulously creamy and perfect for dipping with garlic bread.”  Melissa Schlecht, J. Fires’ Market Bistro

“All shift long I dream about the steak sandwich with fries. Gotta have that spicy mayo for those fries, too. “ Katie Seitz, West End Grill and Pub

The Scoop: Relocation, relocation, relocation

Wednesday, November 28th, 2012

{Chicken at PM BBQ}

‘Tis the season to relocate. By now, all of St. Louis – and most of Foodie U.S.A. – knows that doors are unlocked at Niche in its new home at 7734 Forsyth Blvd., in Clayton. But a change of address is trending for a number of area restaurants. Today marks the first lighting of the ‘cue at 161 Long Road in Chesterfield, the new location for PM BBQ. The pitmasters up and moved their smoker from 103 Chesterfield Towne Center to the southwest corner of Long and Edison Roads. PM’s dining digs have doubled while the “way bigger kitchen,” as described by one employee, will enable those in the back of the house to maneuver more easily and facilitate catering. Also now open is Sapore Italian Cafe. Chef-owner Paul Buzzetta announced in mid-October that he would be relocating the restaurant from its space in Ballwin to 451 S. Kirkwood Road, where just weeks ago the shingle hung for Branica of Kirkwood.

Finally, keep your eyes posted on the Lafayette Fire Company No. 1 Facebook page. The restaurant left Lafayette Square in September and will soon be ringing the dinner bell at 3518 Hampton Ave., formerly occupied by Da Baldo’s Trattoria. The most recent post, dated November 14, on Lafayette Fire Company No. 1’s Facebook page reads: “We are doing all we can to finish up the building to meet all the requirements. Our intention is to open as soon as we can. Hopefully if all works out we can set a [sic] opening day soon. Thanks for your patience!!”

— Photo by Carmen Troesser

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