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.
Matt Sorrell is staff writer at Sauce Magazine.
This article appears in November 2017.