WEBVTT - Top Sports Bars and Restaurants in St. Louis

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<v Speaker 1>Hello again and welcome to Arch Eats. I'm George Mahe.

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<v Speaker 1>And across from me is, hi, it's Cheryl Bear. And

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<v Speaker 1>today we're gonna talk about, well, we've got March Madness

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<v Speaker 1>on the doorstep. So we thought we'd suggest some of

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<v Speaker 1>our favorite sports bars in town. But also what items

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<v Speaker 1>would be on our table if we were tasked to

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<v Speaker 1>host a college basketball watch party or any sports watch party,

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<v Speaker 1>they all are the same.

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<v Speaker 1>Let's be honest here, maybe a master's party or a,

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<v Speaker 1>you know, maybe an opening day party, a Derby Day party,

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<v Speaker 1>all these are coming up and we have ideas. All

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<v Speaker 1>these will work, I think for those just because party

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<v Speaker 1>and we will end up as we always do with

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<v Speaker 1>a rant. And this one is about menu pricing and

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<v Speaker 1>a recent development that we are less than enthused about.

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<v Speaker 2>This episode of Archie is presented by Explore Saint Louis.

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<v Speaker 1>But first, as we always do, it's what we can't

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<v Speaker 1>stop thinking about this week. Let's, let's talk about the

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<v Speaker 1>basque cheesecake at Bar Moral. We, we've touched on that before, uh,

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<v Speaker 1>basque cheesecake for those that don't know, it's cooked in

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<v Speaker 1>a super hot oven.

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<v Speaker 1>And, uh, consequently the top gets kind of caramelized and

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<v Speaker 1>almost burned and the inside is almost, uh, it's really

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<v Speaker 1>not quite cooked. It's kind of like a mousse inside

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<v Speaker 1>and it's just, it's incredible in some places they call

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<v Speaker 1>it burned. Busk cheesecake.

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<v Speaker 1>But I think that's, I don't think that's fair because

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<v Speaker 1>it's caramelized. It's burned in a sense that blackened fish

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<v Speaker 1>is burned or burned in a sense that, uh, Neapolitan

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<v Speaker 1>pizzas are burned. I don't think it's fair. Let's just

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<v Speaker 1>say it's caramelized. It adds some flavor

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<v Speaker 1>and it's, it's incredible because there, it's, it's a little

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<v Speaker 1>crispy on the outside and the inside is like eating

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<v Speaker 1>a cloud. It's just so magical. You've had that I have.

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<v Speaker 1>It's lovely and I've actually had it, it, it seems

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<v Speaker 1>to be like a very hot dessert right now. I

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<v Speaker 1>would say like, if we were doing something on dessert trends,

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<v Speaker 1>I would definitely put that on the list. Um, I've

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<v Speaker 1>had it at bar Mro, I've actually had it right

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<v Speaker 1>across the street as well at Bistro La Flore Song.

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<v Speaker 1>So I didn't know they had it. Yeah,

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<v Speaker 1>they do. And it's excellent there as well. You're right. It's,

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<v Speaker 1>it's almost custard like, like creme brulee or something in

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<v Speaker 1>the center. And, and what I like about it, this

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<v Speaker 1>is maybe the best part. It was paired with a,

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<v Speaker 1>a madea that said you've got to have this Madea

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<v Speaker 1>and I go madea, I cook with, I make chicken madea,

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<v Speaker 1>you know, is that a cooking wine? No, this is

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<v Speaker 1>a 10 year old madea by Henrique and Henrique. I've

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<v Speaker 1>never had it. It was the best dessert pairing I've

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<v Speaker 1>had in a long time. This

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<v Speaker 1>madea had the same kind of Carly notes that the

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<v Speaker 1>cheesecake had, it, had some, you know, kind of nut and,

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<v Speaker 1>and dried fruit. Back notes to it anyway,

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<v Speaker 1>I had this a while ago and I'm still thinking

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<v Speaker 1>about it. The basque cheesecake at bar moral. Don't forget

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<v Speaker 1>the madeira. That sounds great. I'm such a huge dessert

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<v Speaker 1>wine fan. Anyway, I'm usually a port drinker, but I

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<v Speaker 1>will definitely try it with the madeira. It's in the

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<v Speaker 1>port family. It's those oxidized wines that are so, you know,

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<v Speaker 1>they don't go bad because they're oxidized. That's what I

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<v Speaker 1>like about them.

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<v Speaker 1>I'm going to cheat today and I'm going to have

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<v Speaker 1>two things. I can't stop thinking about that are very different.

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<v Speaker 1>And the one I will just mention very quickly, I

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<v Speaker 1>finally got the chance to go out to root food

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<v Speaker 1>and wine in Augusta and you have not been there,

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<v Speaker 1>but you know about it, right. I know about it.

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<v Speaker 1>We've written about it. Dave Lowry has been there and

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<v Speaker 1>raved he loved it. He just loved it. Uh Yeah,

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<v Speaker 1>it's out in Augusta. The chef there. Philip Day has been,

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<v Speaker 1>I believe it was he nominated for his place, was nominated,

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<v Speaker 1>the place the place is nominated for a Beard award

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<v Speaker 1>this year. So, um I felt like I had to

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<v Speaker 1>go check it out and it's absolutely delightful. Everything is

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<v Speaker 1>well executed, but the service is just, and just the

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<v Speaker 1>approach to everything. It's so earnest, you know, there is

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<v Speaker 1>not some sort of air that they are, you know,

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<v Speaker 1>putting on or looking down on you as a diner or,

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<v Speaker 1>you know, anything. It is just this earnest, lovely, warm

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<v Speaker 1>inviting place and it's rustic. I mean, it's 100 plus

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<v Speaker 1>year old home.

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<v Speaker 1>It's a house. It's not like you would miss it

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<v Speaker 1>if you were driving by. So highly recommend that they

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<v Speaker 1>had this mushroom dish. It was like a mushroom soup

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<v Speaker 1>and I can't stop thinking about the flavor. It was

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<v Speaker 1>just this intense distillation of smoked mushroom. So that was fantastic.

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<v Speaker 1>But the other place I went to this week, I

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<v Speaker 1>guess it was a decadent weekend. This is the one

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<v Speaker 1>that has just blown my mind. Do you know of

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<v Speaker 1>Sarah's cake shop? And this place is actually called Sarah's

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<v Speaker 1>on Central, which is in downtown Eureka.

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<v Speaker 1>You know, she makes great like cakes and desserts, but

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<v Speaker 1>she has this darling little restaurant. It's so wonderful. I mean,

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<v Speaker 1>great breakfast. Like they do a biscuit sandwich, but she

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<v Speaker 1>makes the biscuits from scratch and she's a pastry chef.

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<v Speaker 1>So they're perfect. But let me just tell you this

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<v Speaker 1>cinnamon roll is the cinnamon roll to end all cinnamon rolls.

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<v Speaker 1>I can't get over the sink. Them words, my friend. Oh, boy.

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<v Speaker 1>I, I can't even, like, describe it to you. It's

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<v Speaker 1>kind of one of those massive square shaped ones. It

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<v Speaker 1>almost looks like a Zarro or whatever. I wouldn't call

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<v Speaker 1>it a pyramid. But, um, you know, it's kind of

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<v Speaker 1>like peaked at the top a little bit. They have

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<v Speaker 1>a lot of white icing. Oh, my gosh.

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<v Speaker 1>It's not cream cheese. It's that, you know, just very

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<v Speaker 1>classic white icing and it soaks into every corner because

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<v Speaker 1>that's always my big problem with it is I feel

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<v Speaker 1>like you get pockets of like goo and sugar and cinnamon,

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<v Speaker 1>but it's not distributed throughout this. You had it

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<v Speaker 1>generously on every single bite. I love it. I will

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<v Speaker 1>go eat more of them and I will probably be

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<v Speaker 1>a good cinnamon roll and you can't beat the smell

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<v Speaker 1>of a good cinnamon roll. That's, that's where it starts. Exactly.

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<v Speaker 1>We'll be right back.

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<v Speaker 2>Discover the vibrant culinary scene of our city in the

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<v Speaker 2>flavor of Saint Louis. A 30 minute film produced by

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<v Speaker 2>explore Saint Louis. Discover the innovative flavors and talented chefs

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<v Speaker 2>that make Saint Louis a must visit destination for foodies,

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<v Speaker 2>culinary mastermind such as Nick Bogner of Sado and Indo

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<v Speaker 2>Michael and Tara Galina of Take root hospitality and Simone

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<v Speaker 2>four of La Piso will share their stories and passion

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<v Speaker 2>for food. Don't miss this mouth watering motion picture visit,

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<v Speaker 2>explore Saint louis.com to watch the film and taste the

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<v Speaker 2>flavors of Saint Louis today.

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<v Speaker 1>And now back to the show. So we're going to

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<v Speaker 1>go from cinnamon rolls to different sports bars in town.

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<v Speaker 1>Uh We came up with a little list. You and I,

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<v Speaker 1>and we're going to tag team this a little bit.

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<v Speaker 1>You've got some favorites. I've got some favorites and let's

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<v Speaker 1>just say

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<v Speaker 1>we had to stop somewhere. We could, this is like

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<v Speaker 1>the Lenten fish fry thing where there were 100 and

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<v Speaker 1>30 we got to draw a line somewhere. So we've got,

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<v Speaker 1>I don't know, we've got a handful that we're gonna

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<v Speaker 1>recommend for various reasons. Some of the ones on my list, I'm,

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<v Speaker 1>I'm recommending because the food's so good. I don't know

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<v Speaker 1>what your parameters are, but that's where I started. What,

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<v Speaker 1>what do you got to start? Good food is definitely

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<v Speaker 1>key but

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<v Speaker 1>find good food to me. You know, if I'm soaking

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<v Speaker 1>up a little too much amounts of beer, a little

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<v Speaker 1>too much at the bar, then, uh, I guess maybe my, uh,

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<v Speaker 1>definition of good food changes. I, I get it. Yeah,

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<v Speaker 1>I've been there and, uh, it was a very difficult

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<v Speaker 1>one for us to research. Let's just say that, you know,

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<v Speaker 1>we had to go and, uh, go to places like

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<v Speaker 1>one of my favorites.

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<v Speaker 1>Should we just go ahead and jump in and get started? Yeah. Yeah. Yeah.

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<v Speaker 1>I was going to say, let's, let's get started because this,

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<v Speaker 1>there's just too many and I'm, I'm, I'm excited about this.

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<v Speaker 1>These are great places and you know, it's TV S

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<v Speaker 1>and beer and good food. And you go first. This

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<v Speaker 1>place is iconic. It's the Village bar out in De Pair,

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<v Speaker 1>an absolute West County institution.

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<v Speaker 1>Uh It has the character to it. It's the kind

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<v Speaker 1>of place where you're watching your burger get cooked and

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<v Speaker 1>your onion rings, which their onion rings are fantastic. And

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<v Speaker 1>you're watching that all get dropped at the little station

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<v Speaker 1>behind the bar. That to me, the mark of a

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<v Speaker 1>great bar, the extension of the bar. That's, that's the

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<v Speaker 1>quintessential

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<v Speaker 1>sports bar joint. You've got the flat top right next

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<v Speaker 1>to the bourbon. It, what more do you want? It's

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<v Speaker 1>just great. So, I love the Village Bar for that reason.

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<v Speaker 1>And I've got one at the Village Bar. This is

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<v Speaker 1>the only place in town that I order mushrooms, fried

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<v Speaker 1>mushrooms because they're like the onion rings. They hand

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<v Speaker 1>them to order and they fry them to order and

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<v Speaker 1>it's a whole lot different than any other mushroom. So

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<v Speaker 1>they don't have that mushy. It's not like, you know,

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<v Speaker 1>the ones you get in most other places come from

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<v Speaker 1>other places. These are really noticeably better. I'm not a

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<v Speaker 1>fried mushroom guy, except when I go there. Now I

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<v Speaker 1>was talking to the manager out there the last time

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<v Speaker 1>I was there

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<v Speaker 1>and I said, you know, I, I tend to slip

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<v Speaker 1>into the same crack. You know, I, I, I'll have

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<v Speaker 1>myself a burger. I'll have some mushrooms and a beer.

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<v Speaker 1>What would you suggest? And his suggestion, he didn't even hesitate.

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<v Speaker 1>And I don't know if you've had this out there

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<v Speaker 1>or not. They're pork tenderloin sandwich, which they fry and

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<v Speaker 1>then they crisp up on that flat top. So they

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<v Speaker 1>start

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<v Speaker 1>and then he adds jack cheese and bacon and he

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<v Speaker 1>just gives me that look like, thank me later. Yes.

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<v Speaker 1>So anyway, that's on my list of things to do

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<v Speaker 1>for the Village Bar. I thought you were going to

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<v Speaker 1>say they're chili, which is also really good there. I mean, but,

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<v Speaker 1>you know, you can't go wrong with chili. So Village

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<v Speaker 1>Bars on my list. I love it. I do love

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<v Speaker 1>the shuffle

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<v Speaker 1>word out there. I love, you know, the old, I

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<v Speaker 1>think we all know my love of the old Clydesdale

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<v Speaker 1>chandelier at this point. It just has that feel to it. Well,

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<v Speaker 1>and they've got that new room now. It's a whole

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<v Speaker 1>lot bigger than it used to be. So it's, it's,

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<v Speaker 1>it's bigger and brighter in that second room. So, what's on,

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<v Speaker 1>what's on yours? Do you have one that you're particularly

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<v Speaker 1>excited about? Let's see, I think, let's see. I'm going

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<v Speaker 1>to start with one of the newer places. It's the

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<v Speaker 1>pitch athletic club in Tavern, downtown corner to City Park.

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<v Speaker 1>It's this giant uh sports bar. And soccer bar. And, uh, it's,

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<v Speaker 1>it's really hard to describe. It's like a, it's like

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<v Speaker 1>a very well maintained Irish pub. Uh, but it's new,

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<v Speaker 1>but all their wood in there is distressed. You know,

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<v Speaker 1>it came in distress. So it looks old, looks weathered

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<v Speaker 1>and that's all by design. And there's, you know, there's

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<v Speaker 1>green wood, uh, uh, green painted wood and there's some,

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<v Speaker 1>some, some beautiful, uh, tile white, uh, subway tile above.

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<v Speaker 1>It's got this, this classic lines and classic look. But

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<v Speaker 1>the coolest thing about the place is around the perimeter,

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<v Speaker 1>they've got little seating groups

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<v Speaker 1>and the seating groups are leather couches, leather chairs, nice

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<v Speaker 1>carpet below. And you've got a customer control TV for

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<v Speaker 1>you just for you. And it's, you know, groupings of

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<v Speaker 1>46 and eight and it's, it's just really cool and it's, it's,

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<v Speaker 1>you know, your own little private party there, there is

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<v Speaker 1>one area behind, directly behind the host to stand. They've

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<v Speaker 1>got this massive walnut back bar. It's the Tony Faust

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<v Speaker 1>restaurant back bar from back in the day. And it

0:10:59.210 --> 0:10:59.409
<v Speaker 1>is

0:10:59.474 --> 0:11:02.174
<v Speaker 1>ornate and it's beautiful and right where all the liquor

0:11:02.184 --> 0:11:05.364
<v Speaker 1>bottles were stored, they've cut it out and they put TV.

0:11:05.375 --> 0:11:07.664
<v Speaker 1>S in there. Again, customer control TV. S again, these

0:11:07.674 --> 0:11:10.484
<v Speaker 1>are reserve areas. Takes it to a whole different level.

0:11:10.494 --> 0:11:14.353
<v Speaker 1>I mean, that sounds like a fancy sports bar. It's

0:11:14.385 --> 0:11:16.994
<v Speaker 1>not a, it's not a dive sports bar. And I

0:11:17.005 --> 0:11:19.854
<v Speaker 1>think we talked about this, this the other day, the, uh,

0:11:19.864 --> 0:11:23.174
<v Speaker 1>they've got a frozen Irish coffee that's just, it's just

0:11:23.184 --> 0:11:25.875
<v Speaker 1>really good made with real, it's made with soft serve

0:11:25.885 --> 0:11:26.695
<v Speaker 1>ice cream and

0:11:27.059 --> 0:11:28.799
<v Speaker 1>it is, and they're not telling you what's in it,

0:11:28.809 --> 0:11:30.969
<v Speaker 1>but it's really, really good. That sounds like if we

0:11:30.979 --> 0:11:33.659
<v Speaker 1>were compiling like the best frozen drinks in town, I

0:11:33.669 --> 0:11:37.419
<v Speaker 1>think that has to be high on that list there.

0:11:37.450 --> 0:11:40.069
<v Speaker 1>It's right there. So that's from the LHM Guys,

0:11:40.409 --> 0:11:43.440
<v Speaker 1>you know, their other sports bar which is really kind

0:11:43.450 --> 0:11:45.468
<v Speaker 1>of the opposite end of the spectrum is out in,

0:11:45.479 --> 0:11:49.119
<v Speaker 1>in Westport, Westport social. I mean, it's this massive, this

0:11:49.130 --> 0:11:52.169
<v Speaker 1>place is really huge. It's like 13 or 15,000 square

0:11:52.179 --> 0:11:54.909
<v Speaker 1>feet and they've got every game that you can ever

0:11:54.919 --> 0:11:56.739
<v Speaker 1>want to play and it's, I don't know if you've

0:11:56.750 --> 0:11:59.659
<v Speaker 1>seen it but it's, it's uh they could have probably

0:11:59.669 --> 0:12:00.760
<v Speaker 1>put twice as many seats

0:12:00.881 --> 0:12:03.223
<v Speaker 1>in there, but it's this kind of generously seated place.

0:12:03.232 --> 0:12:06.412
<v Speaker 1>So everybody's not crammed in there. They do a really

0:12:06.422 --> 0:12:08.463
<v Speaker 1>good job with food out there. They've got a smash

0:12:08.473 --> 0:12:12.723
<v Speaker 1>burger that's killer. They do some wings that are brined

0:12:12.732 --> 0:12:15.442
<v Speaker 1>smoked and then flash fried. Those are my three favorite

0:12:15.453 --> 0:12:18.552
<v Speaker 1>things to do to wings and it's just, it's just

0:12:18.562 --> 0:12:20.872
<v Speaker 1>AAA superlative experience.

0:12:21.306 --> 0:12:23.966
<v Speaker 1>Mathis did all the cocktails out there before he joined

0:12:23.976 --> 0:12:26.616
<v Speaker 1>up with Tim Wiggins and did the bangers only. Those are,

0:12:26.625 --> 0:12:29.596
<v Speaker 1>these guys are like the 22 cool cocktail dudes in town,

0:12:29.684 --> 0:12:31.665
<v Speaker 1>you're gonna get a good drink, you're gonna get a

0:12:31.676 --> 0:12:33.935
<v Speaker 1>good drink in there. That's what it means. So, anyway, that's,

0:12:33.945 --> 0:12:37.116
<v Speaker 1>that's Westport social. Staying out in West County, the corner

0:12:37.125 --> 0:12:39.995
<v Speaker 1>pub and grill. There's several of those out there. One

0:12:40.005 --> 0:12:41.596
<v Speaker 1>reason I like that place

0:12:42.000 --> 0:12:45.830
<v Speaker 1>is it appeals to families and there's a gluten-free menu

0:12:45.840 --> 0:12:47.559
<v Speaker 1>on there and not just a couple of gluten free items.

0:12:47.570 --> 0:12:49.820
<v Speaker 1>They've got the biggest, I think gluten free menu in

0:12:49.830 --> 0:12:53.739
<v Speaker 1>town that the owner's daughter is a celiac has celiac

0:12:53.750 --> 0:12:57.559
<v Speaker 1>disease and thought it was important to do that part

0:12:57.570 --> 0:12:58.500
<v Speaker 1>of it, right? And it's

0:12:58.890 --> 0:13:02.619
<v Speaker 1>that menu is called Hannah's at Corner Pub after Hannah.

0:13:02.799 --> 0:13:06.059
<v Speaker 1>That's sweet. So that's very sweet. But what I, what

0:13:06.070 --> 0:13:08.559
<v Speaker 1>I like about this place is they've been doing this

0:13:08.570 --> 0:13:10.229
<v Speaker 1>a while and I was talking to the owner and

0:13:10.239 --> 0:13:12.919
<v Speaker 1>he said, oh, you're doing, you know, something on March Madness.

0:13:12.929 --> 0:13:15.099
<v Speaker 1>Let me give you some March madness, etiquette.

0:13:15.940 --> 0:13:18.718
<v Speaker 1>Oh, there's etiquette for Mark. Well, I didn't know there

0:13:18.729 --> 0:13:22.280
<v Speaker 1>was until I talked to him. So he says, he says,

0:13:22.289 --> 0:13:24.669
<v Speaker 1>you know, cheer on your team, you know, go crazy.

0:13:24.679 --> 0:13:26.590
<v Speaker 1>We want you to get there early and have a

0:13:26.599 --> 0:13:29.520
<v Speaker 1>good time. The first weekend is the craziest, which I

0:13:29.530 --> 0:13:32.359
<v Speaker 1>didn't realize all those games were going on.

0:13:32.940 --> 0:13:35.199
<v Speaker 1>You know, there's how many games the first night they're,

0:13:35.210 --> 0:13:39.210
<v Speaker 1>they're everywhere. And he said, what happens is everybody wants

0:13:39.219 --> 0:13:42.109
<v Speaker 1>to watch their game and they have to kind of,

0:13:42.510 --> 0:13:44.599
<v Speaker 1>you know, be the traffic cop here. So, if you,

0:13:44.609 --> 0:13:47.049
<v Speaker 1>here's the rules, if you want to watch the game,

0:13:47.059 --> 0:13:49.400
<v Speaker 1>you want to watch, get there early because the first

0:13:49.409 --> 0:13:52.750
<v Speaker 1>guy gets to control the remote. So don't come in

0:13:52.760 --> 0:13:54.968
<v Speaker 1>in the middle. Yeah. Yeah. Don't come in in the

0:13:54.979 --> 0:13:55.719
<v Speaker 1>middle of the game

0:13:56.065 --> 0:13:58.424
<v Speaker 1>and say, I'd like to watch this because somebody has

0:13:58.434 --> 0:14:01.344
<v Speaker 1>already come in and said they want to watch that. Well, that's,

0:14:01.494 --> 0:14:03.864
<v Speaker 1>I mean, it's only fair. That might be a rant

0:14:03.875 --> 0:14:07.614
<v Speaker 1>for a later episode. But the TV, changing in the

0:14:07.625 --> 0:14:11.424
<v Speaker 1>middle of, of games. That's a, that's a pet peeve. Yeah,

0:14:11.434 --> 0:14:14.575
<v Speaker 1>I just think that's, uh, it just makes sense. So,

0:14:14.585 --> 0:14:17.594
<v Speaker 1>uh again, at Corner Pub, the Sleeper Dish, Mahi mahi

0:14:17.804 --> 0:14:18.574
<v Speaker 1>tacos

0:14:18.890 --> 0:14:22.000
<v Speaker 1>really good. Again, you think, let's have a burger, let's

0:14:22.010 --> 0:14:24.429
<v Speaker 1>have some fries. Let's have some, no, no, go with

0:14:24.440 --> 0:14:28.570
<v Speaker 1>the mahi mahi tacos. So there you go. Another similar

0:14:28.580 --> 0:14:31.830
<v Speaker 1>place like that out in West County is Three Kings Pub.

0:14:31.840 --> 0:14:33.760
<v Speaker 1>There's several of those around. The one in the loop

0:14:33.770 --> 0:14:36.219
<v Speaker 1>is getting rebuilt and that's gonna be opening, I think

0:14:36.229 --> 0:14:38.679
<v Speaker 1>in a couple of months. What I like about that

0:14:38.690 --> 0:14:40.299
<v Speaker 1>is kind of the same thing. It's upper level. It's

0:14:40.309 --> 0:14:43.599
<v Speaker 1>Gastropub fair. It's just a step above. They do everything

0:14:43.609 --> 0:14:46.429
<v Speaker 1>in house, homemade, which I appreciate most. A lot of

0:14:46.440 --> 0:14:48.190
<v Speaker 1>bar and grills don't, they don't have to.

0:14:48.619 --> 0:14:52.340
<v Speaker 1>So these guys have taken it up a level and, um,

0:14:52.369 --> 0:14:55.059
<v Speaker 1>the the, the hot item there, the sleeper item, there's

0:14:55.070 --> 0:14:57.609
<v Speaker 1>a muffaletta. Would you ever order a muffaletta at a

0:14:57.619 --> 0:15:02.099
<v Speaker 1>sports bar? No, probably not. You should at Three Kings Pub. Oh, wow,

0:15:02.109 --> 0:15:05.119
<v Speaker 1>that sounds great. Well, I'm going to go a little

0:15:05.130 --> 0:15:08.840
<v Speaker 1>bit further west as well, but this time I'm going

0:15:08.849 --> 0:15:11.919
<v Speaker 1>to go west of the Missouri River. There is a

0:15:11.929 --> 0:15:16.080
<v Speaker 1>little place out in the Cottle area called J P's Hideout.

0:15:16.359 --> 0:15:18.299
<v Speaker 1>I guess I shouldn't call it a little place. It's,

0:15:18.309 --> 0:15:21.390
<v Speaker 1>it's not, it's not divey at all. In fact, the

0:15:21.400 --> 0:15:23.739
<v Speaker 1>name does make it seem like maybe it's some like

0:15:23.750 --> 0:15:27.030
<v Speaker 1>little dark dive bar and it's not kind of like

0:15:27.039 --> 0:15:30.710
<v Speaker 1>what you were saying. It has this gastropub type fare.

0:15:30.719 --> 0:15:33.940
<v Speaker 1>They have everything from these really great Sicilian meatballs as

0:15:33.950 --> 0:15:38.309
<v Speaker 1>an appetizer. They do a fantastic Monte Cristo sandwich, their burgers,

0:15:38.526 --> 0:15:42.606
<v Speaker 1>great. They do smoked meats. Uh They usually do a

0:15:42.616 --> 0:15:46.526
<v Speaker 1>brisket and I feel like they've done ribs and stuff

0:15:46.536 --> 0:15:48.176
<v Speaker 1>in the past. It kind of just depends on the

0:15:48.185 --> 0:15:51.736
<v Speaker 1>day out there, but I just love it. They have

0:15:51.745 --> 0:15:57.296
<v Speaker 1>plenty of tvs that dark wood bar. Just a festive atmosphere.

0:15:57.306 --> 0:16:00.065
<v Speaker 1>They have a cute little outdoor covered patio with a

0:16:00.075 --> 0:16:00.325
<v Speaker 1>television

0:16:00.432 --> 0:16:03.271
<v Speaker 1>vision. You were talking about corner pub. I also like

0:16:03.281 --> 0:16:05.312
<v Speaker 1>that about them where when you can sit on the

0:16:05.322 --> 0:16:08.132
<v Speaker 1>patio but you still have TV. Si love that. That,

0:16:08.142 --> 0:16:11.090
<v Speaker 1>that's so important on a nice day. There's nothing better, right?

0:16:11.101 --> 0:16:14.432
<v Speaker 1>The corner pub has that and JP does too. They do. Exactly.

0:16:14.442 --> 0:16:17.481
<v Speaker 1>So that is definitely, if you're in the Saint Charles area,

0:16:17.492 --> 0:16:22.331
<v Speaker 1>that is my pick for, uh, places out there for sure.

0:16:22.729 --> 0:16:27.309
<v Speaker 1>You were talking about Westport Social. And, uh, the pitch,

0:16:27.450 --> 0:16:31.190
<v Speaker 1>the other place on my list is the armory. I mean,

0:16:31.200 --> 0:16:33.570
<v Speaker 1>the armory is just this sprawling.

0:16:34.309 --> 0:16:39.109
<v Speaker 1>It is the biggest sports bar in town. I want

0:16:39.119 --> 0:16:42.440
<v Speaker 1>to say it's 250,000 square feet, which is head and

0:16:42.450 --> 0:16:46.179
<v Speaker 1>shoulders above anything else. That's just staggeringly huge. They have

0:16:46.190 --> 0:16:50.659
<v Speaker 1>six bars, they have good food, they have those massive TV. S.

0:16:50.960 --> 0:16:53.450
<v Speaker 1>Do you know who has the biggest TV in town?

0:16:53.770 --> 0:16:56.950
<v Speaker 1>The armory get out. I was going to say maybe

0:16:56.960 --> 0:17:00.239
<v Speaker 1>the district, but you're right. I think the Armory is bigger. That's,

0:17:00.250 --> 0:17:03.630
<v Speaker 1>that's what I've been told. The biggest in town and

0:17:03.640 --> 0:17:06.619
<v Speaker 1>the second biggest is at ballpark Village, which is on

0:17:06.630 --> 0:17:09.359
<v Speaker 1>my list. It can hardly not be. I mean, you

0:17:09.369 --> 0:17:11.510
<v Speaker 1>have to put that on your list like these major

0:17:11.599 --> 0:17:14.050
<v Speaker 1>complexes like that. I mean, it's, it's a complex,

0:17:14.469 --> 0:17:18.099
<v Speaker 1>it's, it's like a bullpen in there with, with everybody watching.

0:17:18.250 --> 0:17:21.379
<v Speaker 1>But what's interesting is that TV, they have increased the

0:17:21.390 --> 0:17:24.260
<v Speaker 1>size of the TV. So there are so many screens

0:17:24.270 --> 0:17:26.458
<v Speaker 1>in a row now that I'm told you can watch

0:17:26.469 --> 0:17:29.839
<v Speaker 1>every March Madness game. Everyone that's played at the same time. They,

0:17:29.900 --> 0:17:31.810
<v Speaker 1>you know, the first weekend they're playing them all at

0:17:31.819 --> 0:17:33.750
<v Speaker 1>the same time. Well, you can watch them all at

0:17:33.760 --> 0:17:34.479
<v Speaker 1>the same time

0:17:34.849 --> 0:17:37.968
<v Speaker 1>at ballpark Village. Wow, that sounds like a good time.

0:17:38.229 --> 0:17:40.139
<v Speaker 1>You know, everybody goes there, they think about it. Yeah,

0:17:40.150 --> 0:17:42.369
<v Speaker 1>we'll go there before and after the Cardinal game. But

0:17:42.489 --> 0:17:47.810
<v Speaker 1>they also televised the, the UFC fights for free, which

0:17:47.819 --> 0:17:49.419
<v Speaker 1>I didn't know that a lot of bars will charge

0:17:49.430 --> 0:17:51.708
<v Speaker 1>you for that. I'm not a big fight fan but

0:17:51.719 --> 0:17:53.739
<v Speaker 1>I thought there's a lot of people that are. So

0:17:53.839 --> 0:17:57.439
<v Speaker 1>that's kind of interesting, the, the, the Blues Battle Hawks

0:17:57.449 --> 0:17:58.569
<v Speaker 1>and city games,

0:17:58.959 --> 0:18:01.609
<v Speaker 1>you know, there are free shuttles. That's another thing that

0:18:01.619 --> 0:18:03.589
<v Speaker 1>a lot of people don't know about park there. You

0:18:03.599 --> 0:18:05.239
<v Speaker 1>can usually park there for free if you have a

0:18:05.250 --> 0:18:08.140
<v Speaker 1>beer and get your, you get validated, you know, have

0:18:08.150 --> 0:18:09.760
<v Speaker 1>a beer, have a burger, do whatever you want to

0:18:09.770 --> 0:18:11.599
<v Speaker 1>do and then you can take a free shuttle to

0:18:11.609 --> 0:18:13.810
<v Speaker 1>any of these things. The shuttles are here, parking can

0:18:13.819 --> 0:18:16.599
<v Speaker 1>be as, you know, a pain downtown and very expensive.

0:18:16.609 --> 0:18:19.339
<v Speaker 1>So don't forget about that if you're a ballpark village

0:18:19.569 --> 0:18:22.540
<v Speaker 1>and then there's, there's sports and social which is part

0:18:22.550 --> 0:18:24.339
<v Speaker 1>of ballpark village, but it's kind of,

0:18:24.910 --> 0:18:26.609
<v Speaker 1>I want, it's kind of a respite. It's not as

0:18:26.619 --> 0:18:29.369
<v Speaker 1>wild and crazy. It's not this kind of scrum which,

0:18:29.380 --> 0:18:32.020
<v Speaker 1>which is fun, but if you want something a little quieter,

0:18:32.030 --> 0:18:34.629
<v Speaker 1>a little more sedate sports and social is the place

0:18:34.640 --> 0:18:38.319
<v Speaker 1>for you. It's, it's in that same complex and overlooked

0:18:38.329 --> 0:18:39.920
<v Speaker 1>by a lot of people because they, they just, they're

0:18:39.930 --> 0:18:42.729
<v Speaker 1>just not in that zone. Exactly. No, that is, that's

0:18:42.739 --> 0:18:46.010
<v Speaker 1>a definite place to put on the list to watch games,

0:18:46.020 --> 0:18:48.770
<v Speaker 1>for sure. I'm going to head the opposite side of

0:18:48.780 --> 0:18:51.540
<v Speaker 1>the stadium here. I'm going to go to SARD because

0:18:51.550 --> 0:18:52.329
<v Speaker 1>have you,

0:18:52.569 --> 0:18:55.750
<v Speaker 1>have you been to Duke's Sports Bar yet? I have

0:18:55.760 --> 0:18:57.780
<v Speaker 1>not been to Duke's Sports Bar. You talk about our

0:18:58.569 --> 0:19:01.420
<v Speaker 1>good time. Duke's is just the place to go. It's

0:19:01.430 --> 0:19:06.129
<v Speaker 1>kind of if you could combine the embodiment of a

0:19:06.140 --> 0:19:10.510
<v Speaker 1>sports bar with this perfect caricature of a soulard bar.

0:19:10.520 --> 0:19:12.819
<v Speaker 1>So it's a sports bar, but it's got great Cajun

0:19:12.829 --> 0:19:17.270
<v Speaker 1>food and they have dance parties and they have, you know,

0:19:17.290 --> 0:19:18.380
<v Speaker 1>30 plus t

0:19:18.704 --> 0:19:21.244
<v Speaker 1>they have three bars. They have two levels. They have

0:19:21.255 --> 0:19:26.823
<v Speaker 1>a patio. It is this festive atmosphere. You're going to

0:19:26.834 --> 0:19:29.494
<v Speaker 1>have a good time there and they do um like

0:19:29.505 --> 0:19:32.435
<v Speaker 1>I said, their Cajun food is really good. They do

0:19:32.444 --> 0:19:36.214
<v Speaker 1>this um their house specialty is called the voodoo soup.

0:19:36.564 --> 0:19:40.114
<v Speaker 1>It's um oh my gosh, just think this like glorious

0:19:40.435 --> 0:19:44.214
<v Speaker 1>spicy Cajun Cauldron. I would say, yeah, I would say

0:19:44.819 --> 0:19:48.849
<v Speaker 1>I like spicy Cajun Cobble. That's what we should call it.

0:19:48.859 --> 0:19:51.449
<v Speaker 1>Maybe closer to Halloween or what have you. But they

0:19:51.459 --> 0:19:52.889
<v Speaker 1>apparently um

0:19:53.280 --> 0:19:55.530
<v Speaker 1>either they run out or I don't know if they

0:19:55.540 --> 0:19:58.310
<v Speaker 1>offer it all the time, but it goes pretty quickly.

0:19:58.319 --> 0:20:00.948
<v Speaker 1>So put that on your list. That's the place to

0:20:00.959 --> 0:20:04.179
<v Speaker 1>be in Suard. There's a place that I, I know

0:20:04.189 --> 0:20:06.619
<v Speaker 1>was kind of on both our lists because it should be.

0:20:06.630 --> 0:20:10.140
<v Speaker 1>And it's Lesters out in. We do. Yes, there are

0:20:10.150 --> 0:20:13.349
<v Speaker 1>tons and tons of TV. S no matter where you

0:20:13.359 --> 0:20:16.010
<v Speaker 1>are in that restaurant, you see, you know, they, they

0:20:16.020 --> 0:20:17.160
<v Speaker 1>position those TV. S

0:20:17.212 --> 0:20:20.491
<v Speaker 1>very, very well. Again, that's a sports bar where the

0:20:20.501 --> 0:20:23.131
<v Speaker 1>food is very good. You've got a few favorites there. Well,

0:20:23.141 --> 0:20:26.591
<v Speaker 1>the TV s are great. The bar is great. That

0:20:26.602 --> 0:20:30.861
<v Speaker 1>corned beef there. Their Reuben, I love it. I love

0:20:30.871 --> 0:20:33.621
<v Speaker 1>their Reuben so much. It is piled so high. Did

0:20:33.631 --> 0:20:35.952
<v Speaker 1>you get the big one? Oh, I do. I do.

0:20:35.962 --> 0:20:37.761
<v Speaker 1>I don't eat the whole thing, but I just like

0:20:37.771 --> 0:20:40.692
<v Speaker 1>the spectacle of ordering the big one. So you have

0:20:40.702 --> 0:20:41.071
<v Speaker 1>to do it.

0:20:41.473 --> 0:20:44.713
<v Speaker 1>I would argue that probably the biggest sporting event going

0:20:44.723 --> 0:20:47.802
<v Speaker 1>on at Lester's is watching people try and tackle you

0:20:48.984 --> 0:20:51.322
<v Speaker 1>negotiate the sandwich. It's like an Olympic feat. If you

0:20:51.333 --> 0:20:54.364
<v Speaker 1>can take down the whole thing without injuring yourself. They

0:20:54.374 --> 0:20:57.073
<v Speaker 1>have great matzo ball soup there. Have you ever had

0:20:57.083 --> 0:20:59.833
<v Speaker 1>their matzo ball soup? I've not had that, but I've

0:20:59.843 --> 0:21:02.792
<v Speaker 1>had the chicken noodle and that is really good. Their

0:21:02.803 --> 0:21:05.014
<v Speaker 1>soups in general are soothe your soul.

0:21:05.566 --> 0:21:09.885
<v Speaker 1>So somebody's Jewish grandmother is making that soup as we speak.

0:21:10.286 --> 0:21:12.666
<v Speaker 1>What do you love the other? There's a, there's a sandwich.

0:21:12.676 --> 0:21:15.895
<v Speaker 1>They have that again. Everybody's eating burgers and fries and things.

0:21:15.906 --> 0:21:18.566
<v Speaker 1>But there's a rye club. You don't see clubs put

0:21:18.576 --> 0:21:21.666
<v Speaker 1>on rye bread very often. Three kinds of meat, two

0:21:21.676 --> 0:21:25.875
<v Speaker 1>kinds of cheese and it's on grilled rye with ranch dressing.

0:21:25.885 --> 0:21:28.906
<v Speaker 1>It's not a triple decker. It's just a nice compact sandwich,

0:21:29.329 --> 0:21:31.379
<v Speaker 1>but it's the only place that I know that has

0:21:31.390 --> 0:21:33.589
<v Speaker 1>a club sandwich on rye bread and it's darn good. Oh,

0:21:33.599 --> 0:21:35.880
<v Speaker 1>that does sound especially with the ranch because I'm sure

0:21:35.890 --> 0:21:38.699
<v Speaker 1>they make their homemade ranch. I bet it's really delicious.

0:21:39.280 --> 0:21:41.780
<v Speaker 1>One place that and, and you and I have kind

0:21:41.790 --> 0:21:45.689
<v Speaker 1>of gone back and forth about this. What constitutes a

0:21:45.739 --> 0:21:47.030
<v Speaker 1>sports bar?

0:21:47.359 --> 0:21:52.959
<v Speaker 1>You know, I would argue that sportsman's park, whereas not

0:21:52.969 --> 0:21:55.040
<v Speaker 1>a sports bar in the sense where you're going to

0:21:55.050 --> 0:21:59.260
<v Speaker 1>be inundated with massive screens, you might have to crane

0:21:59.270 --> 0:22:02.400
<v Speaker 1>your neck to actually like get a view of uh

0:22:02.410 --> 0:22:06.560
<v Speaker 1>the television. But there's just something about the feel of

0:22:06.569 --> 0:22:09.959
<v Speaker 1>this as a neighborhood gathering spot that you just, when

0:22:09.969 --> 0:22:13.099
<v Speaker 1>there's something going on, you wanna gather with your friends.

0:22:13.209 --> 0:22:16.660
<v Speaker 1>I love it. It's an institution. And

0:22:17.270 --> 0:22:20.000
<v Speaker 1>the reason I put it on the list is there

0:22:20.010 --> 0:22:23.130
<v Speaker 1>is a legend that they are the first place to

0:22:23.140 --> 0:22:26.930
<v Speaker 1>ever offer buffalo chicken wings in ST Louis. I heard

0:22:26.939 --> 0:22:29.869
<v Speaker 1>that that's right after I wrote that cul peppers was

0:22:29.880 --> 0:22:32.989
<v Speaker 1>the first place and then they said, I don't think so.

0:22:33.000 --> 0:22:34.849
<v Speaker 1>It might have happened out there in Leo. And I

0:22:34.930 --> 0:22:37.438
<v Speaker 1>don't know if Jackie Smith owned it at the time,

0:22:37.449 --> 0:22:39.160
<v Speaker 1>the Jackie's place at the time,

0:22:39.630 --> 0:22:44.010
<v Speaker 1>the legendary Cardinal, uh, Jackie Smith owned it. So, yeah,

0:22:44.020 --> 0:22:46.129
<v Speaker 1>that's something you can discuss while you're out there. But

0:22:46.140 --> 0:22:49.719
<v Speaker 1>don't expect 95 inch screens because you won't see them there.

0:22:49.729 --> 0:22:52.989
<v Speaker 1>But it's the food's good. It's a legendary mid county

0:22:53.000 --> 0:22:54.968
<v Speaker 1>watering hole. Yeah, I guess we'll call it Mid county.

0:22:54.979 --> 0:22:59.119
<v Speaker 1>So there's a couple more, I think that, uh, we

0:22:59.130 --> 0:23:02.800
<v Speaker 1>shouldn't forget about. They're almost so obvious that they should

0:23:02.810 --> 0:23:04.689
<v Speaker 1>have been at the top of the list. Ob Clark's

0:23:04.699 --> 0:23:08.609
<v Speaker 1>in Brentwood, that place is busy all the time and justifiably. So, again,

0:23:09.170 --> 0:23:12.099
<v Speaker 1>you know, uh, you talk about what constitutes a sports

0:23:12.109 --> 0:23:14.790
<v Speaker 1>bar to me. You know, there's, there's a lot of things,

0:23:14.800 --> 0:23:17.079
<v Speaker 1>you know, it's service, it's, it's a good beer, it's

0:23:17.089 --> 0:23:21.150
<v Speaker 1>cold beer and, and it, at places like, uh, Ob Clark's,

0:23:21.160 --> 0:23:24.170
<v Speaker 1>you know, the food is really good and they, they'll

0:23:24.180 --> 0:23:25.910
<v Speaker 1>turn the volume up. Right.

0:23:26.219 --> 0:23:29.718
<v Speaker 1>That's very important to some people to hear the game and,

0:23:29.729 --> 0:23:31.680
<v Speaker 1>and some people say it's not a sports bar unless

0:23:31.689 --> 0:23:34.619
<v Speaker 1>they've got the volume turned up. So, I think that's,

0:23:34.630 --> 0:23:37.959
<v Speaker 1>that's important there. The other one again, so obvious that we,

0:23:37.969 --> 0:23:40.849
<v Speaker 1>we dare not forget it is the Post, the Post

0:23:40.859 --> 0:23:43.709
<v Speaker 1>Bar and Grill and in that place, uh, there, there's

0:23:43.719 --> 0:23:44.920
<v Speaker 1>three of them, I think.

0:23:45.329 --> 0:23:48.560
<v Speaker 1>And, uh, again, they just, they've been there for, gosh,

0:23:48.569 --> 0:23:51.839
<v Speaker 1>I think 15 years doing, doing a really good job. Uh,

0:23:51.849 --> 0:23:55.540
<v Speaker 1>I love the fact that they've got a progressive happy hour.

0:23:55.550 --> 0:23:57.629
<v Speaker 1>Did you know about that? No, tell me about a

0:23:57.640 --> 0:24:00.550
<v Speaker 1>progressive happy hour. What is this? So, from 2 to

0:24:00.560 --> 0:24:05.119
<v Speaker 1>6 they discount, uh, beers. So, from 2 to 3,

0:24:05.130 --> 0:24:06.640
<v Speaker 1>I think they're a dollar 50

0:24:07.150 --> 0:24:09.780
<v Speaker 1>and then they ratchet up and from 5 to 6,

0:24:09.790 --> 0:24:12.910
<v Speaker 1>I think they're $3 surge pricing. Didn't Wendy's just get

0:24:12.920 --> 0:24:16.609
<v Speaker 1>in trouble for that? So, but you can do that

0:24:16.619 --> 0:24:19.319
<v Speaker 1>at uh at the Post. You know, if you want

0:24:19.329 --> 0:24:21.449
<v Speaker 1>to have beers in the afternoon, they're really cheap between

0:24:21.459 --> 0:24:24.729
<v Speaker 1>two and 30, wow, that's, that's good. So that is good.

0:24:24.805 --> 0:24:29.024
<v Speaker 1>Intel. The Sleeper item there is the French onion cheesesteak sandwich.

0:24:29.035 --> 0:24:33.104
<v Speaker 1>Their cheesesteaks are great and this one has uh has,

0:24:33.114 --> 0:24:35.284
<v Speaker 1>has rib eye and it's got American cheese and it

0:24:35.295 --> 0:24:39.794
<v Speaker 1>has brie. It has balsamic onion jam and horseradish. Wait

0:24:39.805 --> 0:24:42.275
<v Speaker 1>a second. There's brie on a cheesesteak.

0:24:42.780 --> 0:24:45.180
<v Speaker 1>I know, I know it's, it's a sin but it's

0:24:45.189 --> 0:24:48.949
<v Speaker 1>a good sin. We will forgive them for their sins.

0:24:49.410 --> 0:24:52.069
<v Speaker 1>So that's at the post. That's a dish that's not

0:24:52.079 --> 0:24:56.380
<v Speaker 1>super popular, but should be. So the Post ob Clark's,

0:24:56.410 --> 0:24:59.390
<v Speaker 1>you know, where we should mention is top golf downtown.

0:24:59.400 --> 0:25:01.969
<v Speaker 1>A lot of people haven't been there yet, but they've

0:25:01.979 --> 0:25:05.109
<v Speaker 1>got a two story bar and you sit up on

0:25:05.119 --> 0:25:08.000
<v Speaker 1>the top level and kind of look down to the TV.

0:25:08.040 --> 0:25:08.159
<v Speaker 1>S

0:25:08.430 --> 0:25:11.359
<v Speaker 1>the other place I like is the field house for

0:25:11.369 --> 0:25:13.310
<v Speaker 1>a lot of Billikens fans. It's their, you know, it's

0:25:13.319 --> 0:25:16.439
<v Speaker 1>their home bar, but it's also a venue to consider

0:25:16.449 --> 0:25:18.949
<v Speaker 1>when you're attending an event at Grand Center because there

0:25:18.959 --> 0:25:20.959
<v Speaker 1>aren't a lot of places down there to eat and

0:25:20.969 --> 0:25:22.930
<v Speaker 1>you can go there before or after and get some,

0:25:23.119 --> 0:25:25.410
<v Speaker 1>some pretty decent bar food at the

0:25:25.795 --> 0:25:28.415
<v Speaker 1>house. I had a great beer cheese soup there one time.

0:25:28.425 --> 0:25:31.574
<v Speaker 1>I was down for that music in the Intersection Festival.

0:25:31.584 --> 0:25:33.583
<v Speaker 1>And you're right, you're kind of searching a lot of

0:25:33.594 --> 0:25:36.685
<v Speaker 1>times in midtown or that part of like Grand Center,

0:25:36.694 --> 0:25:41.175
<v Speaker 1>I would say for places. And they were fantastic. I,

0:25:41.185 --> 0:25:42.484
<v Speaker 1>I really enjoyed that.

0:25:42.810 --> 0:25:45.819
<v Speaker 1>Um, one place that we have to mention that is

0:25:45.829 --> 0:25:48.410
<v Speaker 1>out in my neck of the woods and you just

0:25:48.420 --> 0:25:54.669
<v Speaker 1>went there recently is Mulligan Grill out in, is that Ellisville?

0:25:54.839 --> 0:25:57.900
<v Speaker 1>I believe that's Ellisville. I think it's Ellisville there.

0:25:58.005 --> 0:26:02.765
<v Speaker 1>That is just this, it's a massive gathering place. I

0:26:02.775 --> 0:26:06.125
<v Speaker 1>couldn't believe. Apparently it's busy all the time. And when

0:26:06.135 --> 0:26:07.685
<v Speaker 1>we were there, they said, oh, you just missed the

0:26:07.694 --> 0:26:09.994
<v Speaker 1>hour long wait, which was, which was great. And this

0:26:10.005 --> 0:26:12.625
<v Speaker 1>was during the week. It was insane. How many people

0:26:12.635 --> 0:26:13.064
<v Speaker 1>were there?

0:26:13.660 --> 0:26:17.619
<v Speaker 1>Massive, huge glasses of wine. I've never seen such. It's

0:26:17.630 --> 0:26:20.300
<v Speaker 1>a two handed, you know, when you pick up the glass,

0:26:20.310 --> 0:26:22.390
<v Speaker 1>it's like a two hander. I've never seen that. That's

0:26:22.510 --> 0:26:25.530
<v Speaker 1>probably why there's so many people going there and there was, yes,

0:26:25.540 --> 0:26:27.599
<v Speaker 1>there's a lot of beers getting consumed and a lot

0:26:27.609 --> 0:26:30.400
<v Speaker 1>of wine and, you know, the wines we had were decent.

0:26:30.410 --> 0:26:33.560
<v Speaker 1>So I was immediately impressed with that. But what was

0:26:33.569 --> 0:26:36.069
<v Speaker 1>most interesting is their chicken wings

0:26:36.479 --> 0:26:40.270
<v Speaker 1>and they do this on purpose and it's somewhat controversial.

0:26:40.280 --> 0:26:44.910
<v Speaker 1>They're smaller wings than most and, and, you know, they, they,

0:26:44.920 --> 0:26:47.349
<v Speaker 1>some people love them and some people say, I don't

0:26:47.359 --> 0:26:50.770
<v Speaker 1>think so. Uh, they serve them nine count, 18 and

0:26:50.780 --> 0:26:54.448
<v Speaker 1>27 count. I got a nine count and they were small.

0:26:54.619 --> 0:26:56.569
<v Speaker 1>And if I had to do it again, I would

0:26:56.579 --> 0:26:57.670
<v Speaker 1>have gotten 18

0:26:57.760 --> 0:27:01.209
<v Speaker 1>because they were that good. And that small and one

0:27:01.219 --> 0:27:04.099
<v Speaker 1>of the comments I read was, they are hilariously small.

0:27:04.109 --> 0:27:06.589
<v Speaker 1>And so I ordered some hilariously small wings when I

0:27:06.599 --> 0:27:09.550
<v Speaker 1>got there and they were really good. I didn't think

0:27:09.560 --> 0:27:12.380
<v Speaker 1>I'd like them but they were, they were quite tasty.

0:27:12.390 --> 0:27:15.458
<v Speaker 1>There was, you know, there's really, there's less meat on

0:27:15.469 --> 0:27:17.729
<v Speaker 1>a small wing. So you've got a higher percentage of sauce,

0:27:17.739 --> 0:27:20.250
<v Speaker 1>which was just fine with me. And, you know, I

0:27:20.260 --> 0:27:22.859
<v Speaker 1>like the little flatties. That's kind of what I like.

0:27:22.869 --> 0:27:23.839
<v Speaker 1>And they were just kind of,

0:27:24.280 --> 0:27:27.150
<v Speaker 1>you know, dainty and they were just, I guess I

0:27:27.160 --> 0:27:28.879
<v Speaker 1>haven't had a small wing in a while. I was

0:27:28.890 --> 0:27:31.669
<v Speaker 1>gonna poo poo it till I had it. And, um,

0:27:31.680 --> 0:27:34.920
<v Speaker 1>you know, even the drummies were, you know, I'm not

0:27:34.930 --> 0:27:37.659
<v Speaker 1>a drummy person but these drummies, you're a drummy person.

0:27:37.670 --> 0:27:40.469
<v Speaker 1>I'm not, I think you and I share this, that

0:27:40.479 --> 0:27:41.180
<v Speaker 1>we are both

0:27:41.300 --> 0:27:45.040
<v Speaker 1>flats, like we prefer the flats. And the reason why

0:27:45.050 --> 0:27:47.920
<v Speaker 1>I typically go for the flat over the drummy is,

0:27:47.930 --> 0:27:49.770
<v Speaker 1>you know, you kind of like crack it open and

0:27:49.780 --> 0:27:52.679
<v Speaker 1>you get that really succulent piece of meat right in there.

0:27:53.000 --> 0:27:55.500
<v Speaker 1>But the problem with the drummies is especially when you

0:27:55.510 --> 0:27:58.270
<v Speaker 1>get them on these larger ones is, um,

0:27:58.760 --> 0:28:00.659
<v Speaker 1>it looks like it's going to be a lot of meat,

0:28:00.670 --> 0:28:03.489
<v Speaker 1>but it's actually very chewy. You don't get a lot

0:28:03.500 --> 0:28:07.300
<v Speaker 1>of meat and you're saying it was not the case. No, these,

0:28:07.310 --> 0:28:10.250
<v Speaker 1>these smaller drummies is the way that people like me

0:28:10.260 --> 0:28:12.540
<v Speaker 1>want to eat drummies. They were really good. It was,

0:28:12.550 --> 0:28:15.810
<v Speaker 1>they were cooked through and it was all meat and

0:28:15.819 --> 0:28:16.579
<v Speaker 1>no cartilage,

0:28:16.714 --> 0:28:20.045
<v Speaker 1>any of this other stuff. And again, the, the sauce

0:28:20.055 --> 0:28:23.515
<v Speaker 1>to meat ratio was delicious. Anyway, I get the small

0:28:23.525 --> 0:28:25.514
<v Speaker 1>wings thing and I didn't think I was going to

0:28:25.525 --> 0:28:27.375
<v Speaker 1>be that guy. Oh, no, the bigger, the better give

0:28:27.385 --> 0:28:29.685
<v Speaker 1>me those big wings. No, the small ones are good.

0:28:29.694 --> 0:28:31.915
<v Speaker 1>Just get twice as, just get, just get twice as

0:28:31.925 --> 0:28:34.535
<v Speaker 1>many as you think. That's Mulligan's grill out in Ellisville.

0:28:35.060 --> 0:28:37.650
<v Speaker 1>Nice job. And thank you for that wine pour. Well,

0:28:37.660 --> 0:28:40.560
<v Speaker 1>that's great. Well, you and I spend a lot of

0:28:40.569 --> 0:28:43.209
<v Speaker 1>time talking about where we would go if we were

0:28:43.219 --> 0:28:46.359
<v Speaker 1>going to be out and about. But I think we

0:28:46.369 --> 0:28:48.800
<v Speaker 1>talked about this in the past that

0:28:49.290 --> 0:28:52.469
<v Speaker 1>we both love to just spend time in our own

0:28:52.479 --> 0:28:55.589
<v Speaker 1>homes and we like to entertain or maybe we just

0:28:55.599 --> 0:28:58.640
<v Speaker 1>don't even feel like going anywhere. There's always a fun

0:28:58.650 --> 0:29:02.430
<v Speaker 1>way to bring a festive atmosphere into your own house.

0:29:02.439 --> 0:29:04.030
<v Speaker 1>If you're watching the game, let's face it. A lot

0:29:04.040 --> 0:29:06.670
<v Speaker 1>of people don't like sports bars. There's just too rowdy,

0:29:06.680 --> 0:29:10.650
<v Speaker 1>too crazy, too insane. I get it. So we entertain

0:29:10.660 --> 0:29:13.949
<v Speaker 1>at home. You've got a few ideas. You're an entertainer.

0:29:13.959 --> 0:29:17.319
<v Speaker 1>That's what we thought it would be fun to, you know,

0:29:17.329 --> 0:29:18.979
<v Speaker 1>kind of put together a little,

0:29:19.500 --> 0:29:23.260
<v Speaker 1>a little peek into like what our dream table would

0:29:23.270 --> 0:29:26.099
<v Speaker 1>be like if we were putting out like our spread

0:29:26.209 --> 0:29:29.349
<v Speaker 1>of the things that we wanted to for uh watching

0:29:29.359 --> 0:29:32.959
<v Speaker 1>the game. I can't wait. What's on your table? Oh, gosh. Well,

0:29:33.569 --> 0:29:35.699
<v Speaker 1>I am going to start with

0:29:36.000 --> 0:29:41.290
<v Speaker 1>Bauman's wings. Have, have you been to Bauman's out in? Uh,

0:29:41.689 --> 0:29:44.420
<v Speaker 1>not only have I been to Bauman's, I brought Bauman's

0:29:44.430 --> 0:29:47.010
<v Speaker 1>wings to a Super Bowl party and you know what?

0:29:47.089 --> 0:29:49.979
<v Speaker 1>They were the first things gone and everybody said, what

0:29:49.989 --> 0:29:52.650
<v Speaker 1>is that wing? And I, I should have brought more.

0:29:52.660 --> 0:29:57.209
<v Speaker 1>But I didn't. These smoked wings are legendary. Bauman's

0:29:57.483 --> 0:29:59.812
<v Speaker 1>with their wings is a, one of those, if you know,

0:29:59.822 --> 0:30:02.942
<v Speaker 1>you know, places they are just so tender and you

0:30:02.953 --> 0:30:06.902
<v Speaker 1>said there's a secret. That's the, that's what I found out. It's,

0:30:06.912 --> 0:30:09.243
<v Speaker 1>it's the seasoning that they put on. It's a dry

0:30:09.253 --> 0:30:12.383
<v Speaker 1>rub it's ac, they're chicken and pork rub, which they

0:30:12.392 --> 0:30:14.973
<v Speaker 1>sell in tubs and I have tubs of it in

0:30:14.983 --> 0:30:17.942
<v Speaker 1>my pantry right now. It's really, really good and that's

0:30:17.953 --> 0:30:18.863
<v Speaker 1>what makes it better.

0:30:18.965 --> 0:30:21.505
<v Speaker 1>There's a, there's a lot of brown sugar in there

0:30:21.515 --> 0:30:24.826
<v Speaker 1>and some other spices anyway. It is a really, it's

0:30:24.836 --> 0:30:27.206
<v Speaker 1>a little bit darker than most because of the sugar

0:30:27.215 --> 0:30:30.206
<v Speaker 1>in there. But, oh, my gosh, it is a great wing.

0:30:30.215 --> 0:30:32.975
<v Speaker 1>They have them all the time. Uh, Bauman's got a

0:30:32.985 --> 0:30:36.145
<v Speaker 1>couple of new young owners out there in Brentwood. Yeah, I'm,

0:30:36.156 --> 0:30:38.465
<v Speaker 1>I'm with you on the Bauman's wing. So far. So good.

0:30:38.556 --> 0:30:40.286
<v Speaker 1>They're an institution for sure.

0:30:40.670 --> 0:30:42.660
<v Speaker 1>I am going to, I know another one you're going

0:30:42.670 --> 0:30:45.489
<v Speaker 1>to be with me. We've talked about them before is, uh,

0:30:45.500 --> 0:30:49.449
<v Speaker 1>the smoked shrimp from Annie Guns. I will take any

0:30:49.469 --> 0:30:53.369
<v Speaker 1>reason to have smoked shrimp on my table. They're just

0:30:53.380 --> 0:30:56.449
<v Speaker 1>such a gem. We, we are huge fans of that

0:30:57.050 --> 0:30:59.800
<v Speaker 1>because they're huge shrimp too. They're the biggest shrimp in

0:30:59.810 --> 0:31:02.689
<v Speaker 1>town that you can find that are smoked. I've tried

0:31:02.699 --> 0:31:04.760
<v Speaker 1>to do it at home. I can't do it. You

0:31:04.770 --> 0:31:08.719
<v Speaker 1>just buy them from Annie's. Exactly. You know, you're guaranteed

0:31:08.729 --> 0:31:11.520
<v Speaker 1>a good thing. The other thing that's on my list

0:31:11.530 --> 0:31:15.359
<v Speaker 1>is the, um, like a party size, like one of

0:31:15.369 --> 0:31:20.319
<v Speaker 1>those gigantic, several foot long sandwiches from mom's deli.

0:31:20.640 --> 0:31:24.780
<v Speaker 1>I'm getting the mom special, which is basically their club sandwich.

0:31:24.790 --> 0:31:27.910
<v Speaker 1>It's what? Turkey roast beef and ham. The key though

0:31:27.920 --> 0:31:32.339
<v Speaker 1>is you have to get extra sauce. Their 1000 island sauce.

0:31:32.349 --> 0:31:33.119
<v Speaker 1>It's homemade.

0:31:34.000 --> 0:31:37.900
<v Speaker 1>It's the best 1000 Island out there. And it's so

0:31:37.910 --> 0:31:41.739
<v Speaker 1>wonderful and I always get so much of this dressing

0:31:41.750 --> 0:31:45.859
<v Speaker 1>on there that it's embarrassing. But whatever, that's a good,

0:31:45.869 --> 0:31:48.680
<v Speaker 1>that's a good call because there are other big sandwiches

0:31:48.689 --> 0:31:51.020
<v Speaker 1>in town. Other places that sell them. I didn't know

0:31:51.030 --> 0:31:54.520
<v Speaker 1>about moms. It's the dressing that, that's what's key on it.

0:31:54.530 --> 0:31:57.380
<v Speaker 1>Thanks mom. Yes, exactly. Um,

0:31:57.719 --> 0:32:02.939
<v Speaker 1>also on there, Nikki slices pizza. It's one of those. Uh,

0:32:03.099 --> 0:32:06.260
<v Speaker 1>you know, he, he's on Instagram. You order from there.

0:32:06.270 --> 0:32:08.719
<v Speaker 1>It's kind of a take and bake pizza. He always

0:32:08.729 --> 0:32:11.859
<v Speaker 1>has these fanta, he'll do anything from like, you know,

0:32:11.869 --> 0:32:15.479
<v Speaker 1>a really fiery pepperoni and sausage to right now. I

0:32:15.489 --> 0:32:19.380
<v Speaker 1>think he's doing kind of a barbecue, inflected one.

0:32:19.459 --> 0:32:21.849
<v Speaker 1>You have to order these in advance and it's kind

0:32:21.859 --> 0:32:23.530
<v Speaker 1>of like he calls it a pizza club. It's a

0:32:23.569 --> 0:32:27.750
<v Speaker 1>boutique pizza. So you have to follow him on Instagram.

0:32:27.760 --> 0:32:30.479
<v Speaker 1>You have to, you know, kind of go that route there.

0:32:30.489 --> 0:32:33.689
<v Speaker 1>He releases new specials once a week. Um That's a

0:32:33.699 --> 0:32:37.079
<v Speaker 1>fun spot. But if you don't want to actually put

0:32:37.089 --> 0:32:40.739
<v Speaker 1>that much leg work and you want to get a good,

0:32:40.750 --> 0:32:41.099
<v Speaker 1>just

0:32:41.199 --> 0:32:43.410
<v Speaker 1>a frozen pizza you can grab at the store. I

0:32:43.420 --> 0:32:46.819
<v Speaker 1>love as far as local goes. I love Katie's black

0:32:46.829 --> 0:32:50.479
<v Speaker 1>garlic pizza. Had it. It's delicious. Oh, my gosh. That

0:32:50.489 --> 0:32:54.579
<v Speaker 1>black garlic is like candy on there. So good big

0:32:54.589 --> 0:32:56.989
<v Speaker 1>black splotches. And you go what? It's like, I'm not

0:32:57.000 --> 0:32:58.890
<v Speaker 1>sure about that. And then you take a slice and

0:32:58.900 --> 0:33:02.400
<v Speaker 1>you said I'll have another one, please. This is just fantastic.

0:33:02.410 --> 0:33:05.739
<v Speaker 1>So those are definitely on my list. Um

0:33:06.000 --> 0:33:07.979
<v Speaker 1>I'm going to get a pan of salt and smokes,

0:33:07.989 --> 0:33:11.079
<v Speaker 1>mac and cheese. You know, because why not, why do

0:33:11.089 --> 0:33:12.770
<v Speaker 1>it just for a sporting event? Maybe I've had a

0:33:12.780 --> 0:33:15.380
<v Speaker 1>bad day. I'm going to get a pan of a cork.

0:33:15.390 --> 0:33:18.880
<v Speaker 1>You get a, you get a pan of addiction in.

0:33:18.890 --> 0:33:21.689
<v Speaker 1>Speaking of you're also going to get a

0:33:21.935 --> 0:33:26.954
<v Speaker 1>gallon of frozen margaritas from Taco buna, you know, 12,

0:33:26.964 --> 0:33:29.295
<v Speaker 1>you know, it comes in a milk jug so it's

0:33:29.305 --> 0:33:31.314
<v Speaker 1>so great. So we're going to get that and those are,

0:33:31.324 --> 0:33:33.805
<v Speaker 1>those are hefty margaritas. So those are margaritas like you'd

0:33:33.814 --> 0:33:35.555
<v Speaker 1>make at home. But no, they make them for you. Oh,

0:33:35.564 --> 0:33:38.535
<v Speaker 1>they make them for you and it's fantastic. Um

0:33:38.859 --> 0:33:41.680
<v Speaker 1>If it's Sunday, if the games happen to be on Sunday,

0:33:41.689 --> 0:33:45.290
<v Speaker 1>I am getting the beef ribs from stellar hog. Those

0:33:45.300 --> 0:33:48.920
<v Speaker 1>to me are probably the last thing I want to

0:33:48.930 --> 0:33:53.359
<v Speaker 1>taste before I, I meet my maker. They are my

0:33:53.369 --> 0:33:55.079
<v Speaker 1>favorite food in town.

0:33:56.050 --> 0:33:58.300
<v Speaker 1>Um but I will be happy with their brisket if

0:33:58.310 --> 0:34:01.119
<v Speaker 1>it's not a Sunday and uh I'll be happy with

0:34:01.130 --> 0:34:03.810
<v Speaker 1>beast brisket as well. I always love, you know, I'm

0:34:03.819 --> 0:34:06.609
<v Speaker 1>a huge brisket fan. Salt and smoke. Beast. Stellar hog.

0:34:06.619 --> 0:34:08.840
<v Speaker 1>Those are my, but those beef ribs, they're like, they're

0:34:08.850 --> 0:34:11.629
<v Speaker 1>like Fred Flintstone size ribs so good. And

0:34:12.479 --> 0:34:14.779
<v Speaker 1>you have to know how to cook a beef rib.

0:34:14.790 --> 0:34:17.698
<v Speaker 1>You know, if you're going to do them right. And there's,

0:34:17.709 --> 0:34:20.339
<v Speaker 1>I'm telling you, you could butter a biscuit with these

0:34:20.350 --> 0:34:24.379
<v Speaker 1>beef ribs. They're just extraordinary. I've got a couple more

0:34:24.389 --> 0:34:27.040
<v Speaker 1>things on there. I've got two more is filling up,

0:34:27.050 --> 0:34:30.709
<v Speaker 1>it is filling up. We're very indulgent. I've got crab

0:34:30.719 --> 0:34:34.000
<v Speaker 1>Rangoon from some tea house. This is a little boba

0:34:34.010 --> 0:34:37.459
<v Speaker 1>tea shop in University City. But they make the best

0:34:37.469 --> 0:34:39.340
<v Speaker 1>crab Rangoon. What makes them different?

0:34:39.668 --> 0:34:42.239
<v Speaker 1>I don't, never had them. Well, they do, they put

0:34:42.248 --> 0:34:45.128
<v Speaker 1>crab in them. They, uh, I don't, people don't, they

0:34:45.138 --> 0:34:47.849
<v Speaker 1>don't put crab in there. It's just basically sweet cream

0:34:47.858 --> 0:34:51.319
<v Speaker 1>cheese wrapped up. But I don't know, there's something about,

0:34:51.618 --> 0:34:55.538
<v Speaker 1>they just get this ratio of like sweetness and savory

0:34:55.549 --> 0:34:58.339
<v Speaker 1>just right. So, I love those. And then last on

0:34:58.349 --> 0:35:02.358
<v Speaker 1>my list, I love La Grands for their brats. I

0:35:02.368 --> 0:35:04.688
<v Speaker 1>know there are a lot of great brat places in town.

0:35:05.040 --> 0:35:09.600
<v Speaker 1>But Lagrande Classic brats are my go to. Yeah, I've

0:35:09.610 --> 0:35:12.300
<v Speaker 1>never had them from there. Oh, they're wonderful. A little,

0:35:12.310 --> 0:35:15.590
<v Speaker 1>maybe a little on the sweeter side. I'm not typically

0:35:15.600 --> 0:35:17.959
<v Speaker 1>a brat person but La Grands is where I'll go

0:35:17.969 --> 0:35:20.239
<v Speaker 1>for them. You got me thinking about wings when you

0:35:20.250 --> 0:35:23.360
<v Speaker 1>started talking about bans. And, um, the other one that

0:35:23.370 --> 0:35:26.259
<v Speaker 1>I like and I'm not a big breaded wing guy.

0:35:26.600 --> 0:35:30.020
<v Speaker 1>But the ones at Three Kings Pub have won

0:35:30.560 --> 0:35:34.500
<v Speaker 1>many, many wing thing. They're great. And if you're gonna

0:35:34.510 --> 0:35:37.120
<v Speaker 1>get a breaded wing, that's the one you want to get.

0:35:37.530 --> 0:35:42.759
<v Speaker 1>And recently they started with a, a marinated smoked rib

0:35:43.300 --> 0:35:46.310
<v Speaker 1>and the marinade is called Panca and pink is a

0:35:46.320 --> 0:35:51.689
<v Speaker 1>Peruvian smoky fruity pepper. Oh, that, it's a sweet pepper, uh,

0:35:51.699 --> 0:35:54.320
<v Speaker 1>that they marinate it in. So they, they do their

0:35:54.330 --> 0:35:56.600
<v Speaker 1>smoking thing and then they serve it with a sweet

0:35:56.610 --> 0:35:59.500
<v Speaker 1>chili habanero sauce. So you get this little kick at

0:35:59.510 --> 0:36:02.330
<v Speaker 1>the end. So it's got a lot of different pepper

0:36:02.340 --> 0:36:03.600
<v Speaker 1>to it. And they're really

0:36:03.875 --> 0:36:07.344
<v Speaker 1>good too. I think a relatively new item out at

0:36:07.354 --> 0:36:10.885
<v Speaker 1>Three Kings Pub. I just put together a couple of, like,

0:36:10.945 --> 0:36:15.725
<v Speaker 1>here's my favorite things and some, you make yourself right.

0:36:15.814 --> 0:36:18.645
<v Speaker 1>Most of you make yourself some I do. But, but,

0:36:18.655 --> 0:36:21.674
<v Speaker 1>but some, I don't. Um, one of my favorite things

0:36:21.685 --> 0:36:24.044
<v Speaker 1>that I think this was on, on your list too

0:36:24.340 --> 0:36:28.199
<v Speaker 1>is the little pretzel bites from pretzel boys. I love those.

0:36:28.209 --> 0:36:30.560
<v Speaker 1>And they are, the pretzel bites are good but the

0:36:30.570 --> 0:36:33.169
<v Speaker 1>little pups, you know, the little smokies that they wrap

0:36:33.179 --> 0:36:36.319
<v Speaker 1>in pretzels. They just, it's just like the best thing ever.

0:36:36.530 --> 0:36:38.560
<v Speaker 1>You bring those to a party. Those are the first

0:36:38.570 --> 0:36:41.120
<v Speaker 1>thing to go. Uh, the best fish dip in town

0:36:41.215 --> 0:36:43.694
<v Speaker 1>I think is the, for me is the white fish

0:36:43.705 --> 0:36:48.324
<v Speaker 1>dip from the Annex Frisco. It's just really good. The

0:36:48.334 --> 0:36:51.245
<v Speaker 1>smoked trout spread from stars is really good too. I

0:36:51.254 --> 0:36:54.944
<v Speaker 1>love those smoked fish spreads. I'm with you on best

0:36:54.955 --> 0:36:57.955
<v Speaker 1>cheese dip. There is a brie gorgonzola tort

0:36:58.229 --> 0:37:00.570
<v Speaker 1>that Strobs makes. Have you ever had that? No, but

0:37:00.580 --> 0:37:04.679
<v Speaker 1>that sounds fantastic. Unbelievable. A really good, that's always one

0:37:04.689 --> 0:37:07.050
<v Speaker 1>of the first things to go pick up their chicken

0:37:07.060 --> 0:37:09.290
<v Speaker 1>salad while you're there. Pick up a quart of chicken

0:37:09.300 --> 0:37:11.549
<v Speaker 1>salad and they've got plenty of it there. You don't

0:37:11.560 --> 0:37:14.040
<v Speaker 1>even have to ask. It's ready for the taking the

0:37:14.050 --> 0:37:15.409
<v Speaker 1>best uncooked dip.

0:37:15.544 --> 0:37:17.915
<v Speaker 1>This is one I do make. It's called the Neiman marcus'

0:37:17.925 --> 0:37:22.475
<v Speaker 1>Million dollar dip. Have you ever had this shredded, shredded cheddar, almonds,

0:37:22.485 --> 0:37:25.135
<v Speaker 1>green onion and bacon. And it's just like the perfect

0:37:25.145 --> 0:37:28.074
<v Speaker 1>dip ingredients. And you'll just sit there with a crack

0:37:28.084 --> 0:37:30.435
<v Speaker 1>with crackers and just go at it. I mean, dip

0:37:30.445 --> 0:37:32.725
<v Speaker 1>to me, it gets no better than that.

0:37:33.139 --> 0:37:36.120
<v Speaker 1>So those, those are the ones that I kind of

0:37:36.129 --> 0:37:39.589
<v Speaker 1>will buy. But, you know, I was thinking about this

0:37:39.600 --> 0:37:43.979
<v Speaker 1>and it's so easy to make some things too. I

0:37:43.989 --> 0:37:48.320
<v Speaker 1>would make buffalo chicken meatballs, you know, using ground chicken,

0:37:48.330 --> 0:37:51.540
<v Speaker 1>doing it a buffalo style and then you dunk those in,

0:37:51.550 --> 0:37:52.959
<v Speaker 1>in blue cheese or ranch.

0:37:53.340 --> 0:37:55.939
<v Speaker 1>You can do buffalo chicken in crescent rolls, rolling a

0:37:55.949 --> 0:37:58.520
<v Speaker 1>little bit of that into a crescent roll and it's

0:37:58.530 --> 0:38:02.250
<v Speaker 1>just delicious. Um, maybe like a buffalo chicken crab Rangoon

0:38:02.260 --> 0:38:05.760
<v Speaker 1>like buffalo chicken dip in a crab. Rangoon. We're thinking

0:38:05.770 --> 0:38:08.029
<v Speaker 1>the same thing. You just get a wonton wrapper and

0:38:08.040 --> 0:38:10.540
<v Speaker 1>you can put anything in there you want. Uh Remember

0:38:10.550 --> 0:38:14.020
<v Speaker 1>we talked about Steve Gru's shrimp burger. I do during

0:38:14.040 --> 0:38:16.600
<v Speaker 1>our Linton piece. And that got me to thinking about

0:38:16.610 --> 0:38:19.239
<v Speaker 1>shrimp meatballs. You could do the same thing and make

0:38:19.250 --> 0:38:21.040
<v Speaker 1>little meatballs out of shrimp.

0:38:21.379 --> 0:38:24.540
<v Speaker 1>And the reason I'm thinking about that is they are

0:38:24.550 --> 0:38:27.989
<v Speaker 1>on the menu at this place called Rouge Bistro, which

0:38:28.000 --> 0:38:32.909
<v Speaker 1>just opened and it's their surprisingly big seller. Shrimp meatballs.

0:38:32.919 --> 0:38:35.199
<v Speaker 1>It's like, OK, it's a meatball house,

0:38:35.489 --> 0:38:38.509
<v Speaker 1>you know, meat, meatballs and beef veal and all these

0:38:38.520 --> 0:38:42.070
<v Speaker 1>other kinds. And, but this is a shrimp meatball anyway.

0:38:42.080 --> 0:38:44.560
<v Speaker 1>So that's something you can easily make at home. One

0:38:44.570 --> 0:38:47.590
<v Speaker 1>of my favorite items though, in a home setting is

0:38:47.600 --> 0:38:51.729
<v Speaker 1>tempura cauliflower bites. But the thing about tempura batter and

0:38:51.739 --> 0:38:56.218
<v Speaker 1>I didn't realize this, it's equal parts flour, cornstarch water

0:38:56.229 --> 0:38:56.909
<v Speaker 1>and vodka.

0:38:57.449 --> 0:38:59.889
<v Speaker 1>That's it. And that's all you need. And if you

0:38:59.899 --> 0:39:03.830
<v Speaker 1>use that recipe, it's almost see-through batter and it is

0:39:03.840 --> 0:39:08.659
<v Speaker 1>just delicious. Four ingredients. People complicate it. You know, they

0:39:08.669 --> 0:39:12.189
<v Speaker 1>put different uh club soda, different things like that. I'm

0:39:12.199 --> 0:39:14.620
<v Speaker 1>telling you all you need is, is some cauliflower and

0:39:14.629 --> 0:39:16.070
<v Speaker 1>you do it that way or you can do it

0:39:16.080 --> 0:39:18.070
<v Speaker 1>if you really want to fancy it up, do it

0:39:18.080 --> 0:39:18.830
<v Speaker 1>with lobster,

0:39:19.340 --> 0:39:21.500
<v Speaker 1>you know, do some lobster bites and, you know, people

0:39:21.510 --> 0:39:23.919
<v Speaker 1>think you've won the lottery, but it's, it's a good deal.

0:39:23.929 --> 0:39:26.360
<v Speaker 1>It's a good way to go. And this other item

0:39:26.370 --> 0:39:30.799
<v Speaker 1>that I've had and, you know, you always wonder these sauces. There's,

0:39:30.810 --> 0:39:34.040
<v Speaker 1>there's sandwiches and, you know, they've got jerky and they've

0:39:34.050 --> 0:39:39.169
<v Speaker 1>got mayonnaise. There's one that my friend calls Barb and

0:39:39.179 --> 0:39:41.080
<v Speaker 1>I just thought it was an odd name. It sounds

0:39:41.090 --> 0:39:45.139
<v Speaker 1>awfully fancy. It's not though. It's mayo and barbecue sauce

0:39:45.149 --> 0:39:49.080
<v Speaker 1>and red wine vinegar and garlic and all those things together.

0:39:49.379 --> 0:39:51.679
<v Speaker 1>I'm telling you it's like a magic sauce and it

0:39:51.689 --> 0:39:53.719
<v Speaker 1>goes on any kind of sandwich you want and he

0:39:53.729 --> 0:39:57.560
<v Speaker 1>named it Baron. I will give my friend credit for that,

0:39:57.760 --> 0:40:01.319
<v Speaker 1>but it's really good. So, and again, just like the

0:40:01.330 --> 0:40:04.020
<v Speaker 1>Tempura recipe, these are really simple things to make and

0:40:04.030 --> 0:40:05.719
<v Speaker 1>you really hit a home run every time you do.

0:40:05.729 --> 0:40:08.040
<v Speaker 1>What is, what is he put that? Like, what kind

0:40:08.050 --> 0:40:10.280
<v Speaker 1>of sandwich would you just pretty much put it on anything,

0:40:11.250 --> 0:40:13.529
<v Speaker 1>any kind of sandwich? Wow, that sounds wonderful.

0:40:14.209 --> 0:40:18.129
<v Speaker 1>So, you know, we've gotten fancy and we've gotten basic,

0:40:18.229 --> 0:40:20.590
<v Speaker 1>but I think something and you might just laugh at

0:40:20.600 --> 0:40:23.659
<v Speaker 1>me for this, but something that I love to see

0:40:23.669 --> 0:40:26.819
<v Speaker 1>at any of these parties is puppy chow. Do you

0:40:26.830 --> 0:40:30.580
<v Speaker 1>know what I'm talking about? Chocolate chips, peanut butter, powdered

0:40:30.590 --> 0:40:35.229
<v Speaker 1>sugar and chex mix. And it's just delicious and it's

0:40:35.239 --> 0:40:37.040
<v Speaker 1>so silly and so tasty.

0:40:37.330 --> 0:40:40.830
<v Speaker 1>And again, we're talking basketball. Why not make some sugar

0:40:40.840 --> 0:40:44.030
<v Speaker 1>cookies or some shortbread cookies? Get some orange icing and

0:40:44.159 --> 0:40:47.389
<v Speaker 1>you know, make make some basketball cookies. That's, that's my

0:40:47.399 --> 0:40:52.600
<v Speaker 1>final suggestion. Very simple, happy basketball season or have Colleen

0:40:52.610 --> 0:40:55.239
<v Speaker 1>at Colleen's cookies do it for you if you're, you know,

0:40:55.409 --> 0:40:59.629
<v Speaker 1>maybe not artistic still, we'll be right back.

0:41:00.949 --> 0:41:04.449
<v Speaker 2>This episode is supported by the Repertory Theater of Saint Louis.

0:41:04.580 --> 0:41:09.310
<v Speaker 2>Brace yourself for a gripping family drama where love, betrayal

0:41:09.320 --> 0:41:13.009
<v Speaker 2>and dark humor collide in Pulitzer Prize winner, August Osage

0:41:13.020 --> 0:41:16.649
<v Speaker 2>County join an incredible cast, featuring performers such as Henny

0:41:16.659 --> 0:41:19.330
<v Speaker 2>Russell from Netflix Orange is the New Black

0:41:19.479 --> 0:41:23.299
<v Speaker 2>Sean Weiberg of HBO Search Party and beloved American and

0:41:23.310 --> 0:41:26.500
<v Speaker 2>local actor Joe Neil Joplin. As he takes the stage

0:41:26.510 --> 0:41:30.609
<v Speaker 2>for his 102nd rep production. Witnessed the Weston family's roller

0:41:30.620 --> 0:41:34.049
<v Speaker 2>coaster of emotions running March 19th through April 7th at

0:41:34.060 --> 0:41:37.840
<v Speaker 2>the rep, get tickets now at Rep stl.org

0:41:38.689 --> 0:41:41.989
<v Speaker 1>and now back to the show. So we talked about

0:41:42.000 --> 0:41:45.340
<v Speaker 1>homemade goodies. We talked about things in restaurants and let's

0:41:45.350 --> 0:41:48.549
<v Speaker 1>face it, things in restaurants. We've talked about this before.

0:41:48.560 --> 0:41:51.629
<v Speaker 1>It's gotten very pricey and that brings us to today's

0:41:51.639 --> 0:41:52.649
<v Speaker 1>micro rant

0:41:53.600 --> 0:41:58.658
<v Speaker 1>and it involves online menu prices and I love to

0:41:58.669 --> 0:42:01.770
<v Speaker 1>see online menus. I always get upset when people don't

0:42:01.780 --> 0:42:04.580
<v Speaker 1>put their menus online. But what upsets me even more

0:42:04.590 --> 0:42:07.229
<v Speaker 1>is when they put the menus online and don't put

0:42:07.239 --> 0:42:08.070
<v Speaker 1>the prices.

0:42:08.679 --> 0:42:10.839
<v Speaker 1>Has that bothered you at all? Have you noticed that

0:42:10.850 --> 0:42:14.178
<v Speaker 1>that used to be only like the super expensive places

0:42:14.189 --> 0:42:16.009
<v Speaker 1>used to do that? It's like boy, if, if, if

0:42:16.020 --> 0:42:17.959
<v Speaker 1>they don't put the prices on there. Then I know

0:42:17.969 --> 0:42:21.979
<v Speaker 1>I can't afford this place. But nowadays I think restaurant owners,

0:42:21.989 --> 0:42:23.949
<v Speaker 1>they're getting a little gun shy. They know people are

0:42:23.959 --> 0:42:28.540
<v Speaker 1>very price sensitive and they have stopped putting their prices

0:42:28.550 --> 0:42:31.949
<v Speaker 1>online and I think that's a problem. Yeah, I've noticed

0:42:31.959 --> 0:42:34.330
<v Speaker 1>that recently as well. In fact, what I find my

0:42:34.600 --> 0:42:38.290
<v Speaker 1>doing is I'll initially go to the restaurant's website and

0:42:38.300 --> 0:42:40.199
<v Speaker 1>if they don't have it on there, then I'll just

0:42:40.209 --> 0:42:42.779
<v Speaker 1>go on to like Yelp or somewhere where someone's taking

0:42:42.790 --> 0:42:45.139
<v Speaker 1>a menu picture. So I can actually see what the

0:42:45.149 --> 0:42:47.889
<v Speaker 1>physical menu looks like. You and I are definitely not

0:42:47.899 --> 0:42:51.699
<v Speaker 1>begrudging restaurants from having to, they need to merge what

0:42:51.709 --> 0:42:56.429
<v Speaker 1>they charge. It's expensive and they have absorbed so many

0:42:56.439 --> 0:43:00.110
<v Speaker 1>costs over the last couple of years, they've absorbed everything from,

0:43:00.489 --> 0:43:03.370
<v Speaker 1>you know, higher health insurance costs for their employees to

0:43:03.379 --> 0:43:06.510
<v Speaker 1>higher wages. They've absorbed, you know,

0:43:06.850 --> 0:43:12.909
<v Speaker 1>just dramatically increase prices for their product. And so there's

0:43:12.919 --> 0:43:15.779
<v Speaker 1>so much that's going into this, that honestly, it probably

0:43:15.790 --> 0:43:18.949
<v Speaker 1>should cost 30 bucks for a hamburger, but it doesn't,

0:43:18.959 --> 0:43:22.550
<v Speaker 1>it costs 15 and certainly restaurants deserve to make a buck.

0:43:22.560 --> 0:43:25.279
<v Speaker 1>But I think the consumer deserves to know how much

0:43:25.290 --> 0:43:28.120
<v Speaker 1>he's getting into before he walks in the door. You

0:43:28.129 --> 0:43:30.178
<v Speaker 1>and I have had that experience like, wow, I knew

0:43:30.189 --> 0:43:31.570
<v Speaker 1>I was going out to dinner, but I didn't know

0:43:31.580 --> 0:43:34.229
<v Speaker 1>it was gonna cost this much money. And again, I, if,

0:43:34.239 --> 0:43:34.719
<v Speaker 1>if you put your

0:43:34.784 --> 0:43:38.125
<v Speaker 1>menu prices online, we all have a better shot at that.

0:43:38.135 --> 0:43:40.395
<v Speaker 1>It's just like, you know, give it to us upfront

0:43:40.405 --> 0:43:44.165
<v Speaker 1>please and spare us that in-person sticker shock. You know,

0:43:44.175 --> 0:43:46.215
<v Speaker 1>I mean, we know it's not going to be cheap

0:43:46.225 --> 0:43:47.784
<v Speaker 1>to go out to eat, but we just need to

0:43:47.794 --> 0:43:50.284
<v Speaker 1>know what we're getting, just let us know it. And

0:43:50.294 --> 0:43:53.304
<v Speaker 1>with that little plea for restaurants to be upfront with

0:43:53.314 --> 0:43:56.344
<v Speaker 1>us all, that's all for this week on RG eats,

0:43:56.495 --> 0:43:59.004
<v Speaker 1>be sure to follow us and share with your friends.

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<v Speaker 1>And we always provide links in the show notes for

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<v Speaker 1>everything you heard about today.

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<v Speaker 1>Best dishes and see you next time.