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Kemoll’s Chop House is now open at 323 Westport Plaza in Maryland Heights. Credit: Lauren Healey
The 32-ounce bone-in, center-cut pork steak is slow-roasted, chargrilled and served with a house barbecue leek sauce. Credit: Lauren Healey
The whopping 24-ounce Hereford Beef rib-eye can be ordered with a blue cheese topping. Credit: Lauren Healey
The 10-ounce South African lobster tail is baked in garlic butter and served with lemon and drawn butter. Credit: Lauren Healey
Aged filet mignon is offered in 6-ounce or 10-ounce portions. Credit: Lauren Healey
The veal Milanese is sauteed in garlic butter and topped with tomatoes, basil, artichokes and kalamata olives. Credit: Lauren Healey
The Pasta Molica features fusilli pasta with olive oil, marinara, fresh tomatoes, garlic, basil, parsley and feta cheese. Customers can add colossal prawns for an additional charge. Credit: Lauren Healey
From left, sous chef Tylor Speas, executive chef Don Tadlock, owner Mark Cusumano and sous chef Cory Puckett Credit: Lauren Healey
The restaurant currently seats 130 between three dining areas. Credit: Lauren Healey
The bar retains the same offerings from the old location. Credit: Lauren Healey
Side items include fire-roasted corn topped with Parmesan. Credit: Lauren Healey

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Lauren is a longtime journalist who has honed her writing, reporting, editing and photography skills in various roles at newspapers, magazines and websites in the Midwest. Her time spent with Sauce since...