Red Oak Biscuits owners will open burger restaurant Beef Bar in downtown St. Louis


Red Oak Biscuits owners Josh Akers and Derek Schulze have yet another project in the works. The duo will open burger spot Beef Bar downtown at 1325 Washington Ave., in May 2019, as reported by the Riverfront Times.


The restaurant will boast a customizable menu that gives eaters a choice between beef, turkey, chicken (grilled or fried) or a Beyond Meat burger. Diners can choose from a list of dry rubs and spices to season their burgers, than dress their orders with toppings.


Indecisive diners can order already composed burgers like the Sunnyside, which will include an egg, avocado and pickled red onion. If the freedom is too much to handle, customers will have the option of choosing more traditional dishes like hot dogs and salads. Schulze said Beef Bar will use as many fresh ingredients from local farms as possible, especially for their meat.


As you may expect from a burger joint, Burger Bar’s menu will also be ice cream-friendly, featuring boozy milkshakes and possibly soft-serve.


Beef Bar is the latest is a slew of current and upcoming concepts from Schulze and Akers, who recently relocated Red Oak Biscuits to 2926 Cherokee St. Schulze is currently renovating the former location of the biscuit restaurant at 1330 Washington Ave., to make way for another concept, Fried. The Southern-style comfort food spot is also slated to open in the spring.


If that wasn’t enough to keep Schulze and Akers busy, they’re also opening a concept called Homestead, which will land at 1325 Washington Ave., sometime in May 2019. Schulze said to expect a big juice component in addition to salads, smoothies, grain bowls, egg dishes and specials that will rotate based on seasonal ingredients.


Next door, they plan to open a spa that will offer various wellness plans, including food and treatment packages with Homestead. Additionally, Schulze intends to develop a delivery service that would cover all four of his restaurants.


Schulze said he hopes the many projects will contribute to the enrichment of a growing neighborhood.


“I think Downtown West is at a tipping point,” Schulze said. “Especially withThe Last Hotel and Fields Foods going in, all of the lofts coming to completion on Washington Avenue from 12th to 18th streets. I think the only thing that’s not there is enough services to match the amount of foot traffic that we’re going to be seeing.”


Adam Rothbarth is a staff writer at Sauce Magazine.