Editor’s note: On Tuesday, June 10, the Grace team announced the new location will open on Friday, June 13.
You know what they say – when one chicken and fish restaurant closes, another one opens in its place. St. Louis’ ever-popular Southern-inspired restaurant Grace Meat + Three is expanding with a new concept, Grace Chicken + Fish, set to open later this year in Crestwood. The new location marks the beginning of a broader expansion, with chef-owner Rick Lewis planning to open three to five additional locations in the coming years.
Located at 8654 Watson Road in the former King Edward Chicken + Fish building, the 3,364-square-foot space will offer a casual, family-friendly dining experience, focusing on fried chicken and fish, alongside a variety of homestyle sides and desserts. The space will undergo a renovation, incorporating Grace’s signature deep blue and gold branding, barnwood elements and subway tile accents.
“We see Grace Chicken + Fish as the future of the brand,” Lewis said in a release. “We won’t be changing anything at the original Grace Meat + Three, but this streamlined concept allows us to cater to our guests in a way that feels comforting and inviting, yet casual enough for any occasion.”
Grace Chicken + Fish will honor the legacy of King Edward, a staple in the Crestwood community known for its fried chicken and fish. “There’s a lot of legacy from this building when it comes to fried chicken and fish, so we’re going to do our part to live up to that for the Crestwood community and beyond,” Lewis added.
Randy Shore, co-owner of King Edward Chicken, expressed confidence in the transition. “It was important to us to find the right person to carry on the tradition of King Edward’s as a gathering place for family and friends. Rick and Grace Meat + Three were the perfect fit to continue that legacy.”
The menu at Grace Chicken + Fish will feature its award-winning fried chicken – recognized by Food Network as the best fried chicken in Missouri – along with fried catfish, beer-battered cod, and fried shrimp, all available with customizable heat levels and sauces. Starters include fried pickles with Alabama white sauce, Grace deviled eggs, and loaded fries. Guests can also enjoy an assortment of salads, sandwiches like the fried chicken sandwich and catfish po’boy, and sides such as mac and cheese and collard greens. Desserts will include soft serve custard, hand pies, homemade moon pies, and oatmeal cream pies.
Rick Lewis, a James Beard Rising Star Chef of the Year semifinalist in 2014, has established a strong presence in the St. Louis restaurant community. Along with his wife Elisa, he has built Grace Meat + Three into a community-centered restaurant known for its hospitality and philanthropic efforts. Through their “Giving Grace” program, the team has donated over $25,000 to local charities since 2020.
Dan Bertarelli, who has been with Grace since 2018 in various leadership roles, will serve as Director of Operations for the entire brand.
“We now have the team in place to serve more communities here in St. Louis and potentially beyond, and we couldn’t be more excited to welcome new guests into the Grace family,” Lewis said.
This article appears in January/February 2025.