On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Rick Lewis, owner of Grace Meat + Three in the Grove and Grace Chicken + Fish in Crestwood, for a conversation about hospitality, risk-taking, and growing a restaurant brand with purpose.
Rick shares how his path from fine dining to Southern comfort food led him to help launch Nashville hot chicken in St. Louis before stepping out to build Grace from the ground up in 2017. What started as a leap of faith quickly grew — doubling in year two — and has since expanded to a second location, a thriving food truck, and a loyal community following.
From signing a lease and building out a restaurant in just three months to navigating today’s challenging restaurant economy, Rick opens up about what it really takes to sustain and scale a local concept. He also talks about leadership, faith, raising young kids while running a business, prioritizing health in an industry built on indulgence, and why supporting local restaurants matters more than ever.
In this episode:
- How Grace Meat + Three went from concept to community staple
- The differences between the Grove and Crestwood locations
- Opening a second restaurant in today’s economic climate
- Balancing business ownership, family life, and personal wellness
- Why hospitality is about more than just food
Come for the fried chicken. Stay for the community.
Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their Passport Membership program at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.