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Street view of Expat BBQ in City Foundry STL in Midtown St. Louis. Credit: Michelle Volansky
View of the “BBQ” mural above the Terrace at City Foundry STL. Credit: Michelle Volansky
The first-floor dining room at Expat BBQ in Midtown St. Louis. Credit: Michelle Volansky
Vintage travel posters allude to Expat BBQ’s “well traveled barbecue” theme. Credit: Michelle Volansky
One of several secluded nooks in the dining room at Expat BBQ. Credit: Michelle Volansky
Look up at these huge industrial silos and see your reflection in the mirrors. Credit: Michelle Volansky
Prep area at Expat BBQ in City Foundry STL. Credit: Michelle Volansky
A chef overseeing the outside smoker at Expat BBQ in Midtown St. Louis. Credit: Michelle Volansky
St. Louis BBQ style ribs at Expat BBQ in City Foundry STL. Credit: Michelle Volansky
The private event space on the second floor at Expat BBQ. Credit: Michelle Volansky
The event space features Niche Food Group graffiti painted by owner Gerard Craft. Credit: Michelle Volansky
Patty the elephant was designed in the style of the late City Museum founder, Bob Cassilly. Credit: Michelle Volansky
View of the third-floor Terrace at Expat BBQ. Credit: Michelle Volansky
View of the patio at Expat BBQ. Credit: Michelle Volansky
Another view of Expat BBQ’s stunning patio. Credit: Michelle Volansky
View from Expat BBQ’s third-floor dining room towards the patio. Credit: Michelle Volansky
The patio will be open for most of the year, with heating for the winter and cooling fans for the summer. Credit: Michelle Volansky
The chopped salad at Expat BBQ in Midtown St. Louis. Credit: Michelle Volansky
The crab and chili cheese dip at Expat BBQ. Credit: Michelle Volansky
Waffle fries, collard greens and potato salad at Expat BBQ. Credit: Michelle Volansky
Expat BBQ’s pork shoulder is flavored with lime, Thai basil, lychee, ginger and fish sauce. Credit: Michelle Volansky
The baklava blondie at Expat BBQ. Credit: Michelle Volansky
Executive chef Sam Nawrocki at Expat BBQ. Credit: Michelle Volansky

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Born and raised near Edinburgh, Scotland, Iain has been writing about food and drink, among other things, for over a decade. Before moving to St. Louis in 2018, he spent close to 15 years living in Beijing,...