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Dec 11, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘St. Louis barbecue’

PM BBQ will close for good this weekend

Monday, November 27th, 2017

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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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First Look: Salt & Smoke in St. Louis Hills

Thursday, November 2nd, 2017

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The second location of Salt & Smoke debuted at 5625 Hampton Ave., on Sunday, Oct. 29, bringing the Delmar Loop restaurant’s famous barbecue to St. Louis Hills.

As The Scoop reported in January, owner Tom Schmidt bought/leased the building, which has a long culinary history. At one time it was home to Del Pietro’s and, most recently, it housed Mathew’s Kitchen. However, the building bears little resemblance to its former incarnations.

Gone are the drop ceilings and low lighting, replaced by tall ceilings with exposed ductwork, bright colors and new windows for an open, airy feel. Schmidt moved the bar to the center of the first floor and replaced the stairway to the second floor for a more open floor plan. The main dining and bar areas seat 120, and there are two private event spaces available on the second floor.

Outside, wood fences shield the parking lot from traffic-heavy Hampton Avenue and serve as a backdrop for the front patio, which will seat approximately 40 when the weather permits. A mural of a cow, a pig and a chicken vying for a bottle of booze on the side of the brick exterior brings a splash of color and some whimsy to the neighborhood.

Below the mural are the restaurant’s two smokers, which are constantly stoked to keep up with demand for the restaurant’s meaty wares. One is an original smoker from Salt & Smoke’s Delmar location, while the other is a new custom rig that can hold a ton of meat at one time.

The menu mirrors that of the original restaurant, including favorites like barbecue ribs and the fried bologna sandwich, so fans can get their go-to’s no matter which location they frequent.

Schmidt said so far, the neighborhood has embraced Salt & Smoke as its own. He said on opening day, there was a line down the block waiting for the doors to open.

“I’ve opened four restaurants, and that’s the first time I’ve had that happen,” he said. “Honestly, I got a little choked up.”

Salt & Smoke is open daily at 11 a.m. The kitchen closes at 10 p.m., though the bar remains open later for those who want to drop in for a nightcap. Here’s a first look at Salt & Smoke’s second home:

 

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Photos by Michelle Volanksy 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Salt & Smoke to open second location in Southampton

• Review: Salt & Smoke

• Mathew’s Kitchen in Southampton to close

 

 

 

Eat This: Pork Belly BLT at Capitalist Pig

Thursday, November 2nd, 2017

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We reject wimpy bacon strips and sad translucent tomatoes. We only accept the best – in this case, the Pork Belly BLT at Capitalist Pig. Two thick layers of house-smoked pork belly bacon get cozy with sweet tomato jam, fresh green leaf lettuce and a swipe of rich chipotle aioli. Precisely assembled inside a sturdy Companion brioche bun, each bite yields the perfect balance of salt, smoke, sweet and crunch. Never settle.

Photo by Izaiah Johnson

Catherine Klene is managing editor, digital at Sauce Magazine. 

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