WEBVTT - The Best Patios in St. Louis: Part 2 0:00:02.920 --> 0:00:05.539 Hello again and welcome to Arch Eats. My name is 0:00:05.550 --> 0:00:09.239 George Mahe and I'm Cheryl Beer. And today we're gonna 0:00:09.250 --> 0:00:11.659 be picking up where we left off last time. Just 0:00:11.869 --> 0:00:16.270 call it part two of our restaurants with great patios edition. 0:00:16.829 --> 0:00:20.770 This episode of Arch Eat is sponsored by Westport Plaza. 0:00:21.229 --> 0:00:24.690 Today, we're gonna discuss the hidden gems and a handful 0:00:24.700 --> 0:00:27.719 of honorable mentions and we'll end up with another patio 0:00:27.729 --> 0:00:33.169 related micro rant that we're calling missed opportunities. But before 0:00:33.180 --> 0:00:35.430 we get into that, it's what I can't stop thinking 0:00:35.439 --> 0:00:37.729 about this week, to be honest with you, the thing 0:00:37.740 --> 0:00:41.650 I can't stop thinking about is chef Mike Risk, who 0:00:41.659 --> 0:00:45.380 everyone calls Mikey at O and O pizza. So his 0:00:45.389 --> 0:00:46.489 eggplant parmesan is 0:00:46.580 --> 0:00:48.310 one of the best things to eat in the city 0:00:48.319 --> 0:00:52.750 of ST Louis, period. But that's not breaking news, you know? Ok, 0:00:52.759 --> 0:00:56.310 I had this dish. It's wonderful. Everyone knows it's wonderful. 0:00:56.529 --> 0:00:59.979 The thing that really struck me about my dinner, there 0:01:00.130 --> 0:01:06.919 was the appetizer of pancetta meatballs. They were absolutely fantastic. 0:01:06.930 --> 0:01:10.639 What he does is he takes beef and he infuses 0:01:10.650 --> 0:01:11.839 them with pancetta. 0:01:12.120 --> 0:01:16.260 So when they cook up, you get that sweetness of 0:01:16.269 --> 0:01:20.529 the pork in there and just a little bit extra fat. 0:01:20.569 --> 0:01:23.110 That really just kind of makes the outside this like 0:01:23.120 --> 0:01:28.910 glistening crispy exterior. So he's rendered the pancetta before. You know. 0:01:28.919 --> 0:01:30.889 That's a good question. I'm going to have to double 0:01:30.900 --> 0:01:33.089 check on that. Probably just cooked it all too. That's 0:01:33.099 --> 0:01:35.759 what I'm thinking. That's what the texture. How big are 0:01:35.769 --> 0:01:38.569 these bad boys? They're Mandarin orange, 0:01:39.440 --> 0:01:45.430 bigger than a golf ball. Mandarin orange size. It just 0:01:45.440 --> 0:01:49.830 worked so beautifully. We were blown away. I ate so 0:01:49.839 --> 0:01:52.610 many of them that I ended up taking three quarters 0:01:52.620 --> 0:01:55.500 of my eggplant parm home. So, you know, if something, 0:01:55.980 --> 0:01:58.910 which isn't a bad thing, it reheats very well. But 0:01:58.919 --> 0:02:01.709 you know, if something can go toe to toe with 0:02:01.760 --> 0:02:03.300 the most perfect dish, 0:02:03.730 --> 0:02:06.769 it's a good one. So can't stop thinking highly recommended 0:02:06.959 --> 0:02:09.729 O and O pizza, which might as well be called 0:02:09.750 --> 0:02:12.940 O and O pizza pasta and other good stuff because 0:02:12.949 --> 0:02:16.829 it's all that and more. Uh, again, Mikey Risk is 0:02:16.839 --> 0:02:20.369 the chef there. And one little known fact about Mike Risk, 0:02:21.050 --> 0:02:24.789 he also owns the Mac down on Macklin. Did you 0:02:24.820 --> 0:02:27.728 know that? So, not too many people know that, I 0:02:27.740 --> 0:02:29.339 don't know, he spends a lot of time down there, 0:02:29.350 --> 0:02:32.130 but he's a pretty well versed guy, just a great guy. 0:02:32.139 --> 0:02:36.479 And I truly believe that O and O is one 0:02:36.490 --> 0:02:37.589 of the best Italian restaurants. 0:02:37.684 --> 0:02:40.264 No question, no question. And one that people don't think 0:02:40.274 --> 0:02:44.024 about that often. And exactly. So here we go again 0:02:44.035 --> 0:02:46.815 with what I can't stop thinking about. And once again, 0:02:46.824 --> 0:02:51.475 I've surprised my co-host and placed something in front of her. 0:02:51.485 --> 0:02:54.225 She's looking at it. Not quite sure what it is. 0:02:54.785 --> 0:02:59.175 That is a tamale wrapped in a banana leaf that 0:02:59.184 --> 0:03:05.024 comes from sore. This is there, say no more steamed 0:03:05.035 --> 0:03:06.464 by me this morning. 0:03:06.800 --> 0:03:09.769 A little early morning steaming. Anyway, this is the tamal Colado. 0:03:10.149 --> 0:03:15.100 This is Alex Henry's tamale from Sos at City Foundry again, 0:03:15.110 --> 0:03:18.978 Alex was raised in the Yucatan. This is a Yucatec tamale. 0:03:19.470 --> 0:03:22.660 And what's different about it is the preparation of the masa. 0:03:22.669 --> 0:03:25.580 As you can see, it's not kind, it's not that grainy, 0:03:26.130 --> 0:03:28.070 not at all, not like corn meal or like a 0:03:28.080 --> 0:03:31.660 corn muffin. A lotto means strained and that's exactly what 0:03:31.669 --> 0:03:35.279 he does to the masa to get it very fine 0:03:35.289 --> 0:03:39.929 and very delicate and it's just something that's, that's different 0:03:39.940 --> 0:03:43.539 and they cook that masa with lard before he wraps it. 0:03:44.914 --> 0:03:47.414 But anyway, cut into it and you'll see that it's 0:03:47.425 --> 0:03:50.975 stuffed with cochinita pibil, which I know is one of 0:03:50.985 --> 0:03:53.595 your favorite things. I just threw my fork down. That's 0:03:53.604 --> 0:03:56.884 what people don't see it. It really is. I have 0:03:56.895 --> 0:03:59.934 to tell you it's one of my favorite things and 0:04:00.115 --> 0:04:03.774 he does it better than anyone in town and he should. 0:04:03.785 --> 0:04:06.365 I mean, that's the, the, the national dish of the Yucatan. 0:04:06.434 --> 0:04:09.175 He was raised in the Yucatan. And 0:04:09.520 --> 0:04:12.509 if anybody should do it. Well, he does so that 0:04:12.520 --> 0:04:15.000 the salsa that goes on it is what he calls 0:04:15.009 --> 0:04:18.269 salsa frita, which just means fried or cooked. So that 0:04:18.279 --> 0:04:21.260 is the sauce that goes on it. And there is 0:04:21.269 --> 0:04:23.799 a rocket fuel hot sauce next to it that you 0:04:23.809 --> 0:04:27.450 see there. Cheryl that looks like danger. But anyway, that 0:04:27.459 --> 0:04:31.709 is just an outstanding dish and it's available at Sores. 0:04:32.059 --> 0:04:34.660 It's about 15 bucks. It's easily a meal 0:04:34.765 --> 0:04:37.734 uh in itself again, it takes about an hour and 0:04:37.744 --> 0:04:41.255 a half to steam that the, the preparation time for, 0:04:41.265 --> 0:04:43.484 you know, tamales in general is a long time. They 0:04:43.494 --> 0:04:45.984 take days to prepare. That's why you only see them 0:04:45.994 --> 0:04:48.105 a lot of the time at, at the holidays in, 0:04:48.113 --> 0:04:50.984 in Mexican homes, you know, the, the grandmothers get together 0:04:50.994 --> 0:04:54.803 and make tamales. But anyway, at, at crete, they're making 0:04:54.815 --> 0:04:57.075 them every day. And I should also mention at their 0:04:57.084 --> 0:05:01.065 other restaurant, they being Alex and his brother Jeff Henry, 0:05:01.075 --> 0:05:04.505 who they own El Molino Del Cree, which is 0:05:04.829 --> 0:05:07.719 an outstanding restaurant in its own, right? A little bit newer, 0:05:07.799 --> 0:05:10.250 they serve a little bit different tamale there, but they 0:05:10.260 --> 0:05:12.769 do have the tamale there. So anyway, I guess my 0:05:12.779 --> 0:05:15.220 point with all this is if you want to get 0:05:15.230 --> 0:05:18.579 away from Tex Mex and you want some real Yucatec 0:05:18.589 --> 0:05:22.399 and cuisine, go to Creste or El Molino del Creste. 0:05:22.410 --> 0:05:24.959 So what's the verdict on that? Tamale? First of all, 0:05:25.269 --> 0:05:27.609 you know, when you look at this. It's almost like 0:05:27.619 --> 0:05:30.289 as smooth as like a flan or something. 0:05:30.920 --> 0:05:35.289 It's just almost creamy, creamy looking and really creamy tasting 0:05:35.299 --> 0:05:39.760 because what that process does is hydrates that corn so 0:05:39.769 --> 0:05:42.738 that it gets creamier and loses some of that graininess. 0:05:42.750 --> 0:05:45.529 But what's so interesting is you look at it and 0:05:45.540 --> 0:05:48.859 you don't realize maybe it's just the color. I, I 0:05:48.869 --> 0:05:50.989 don't know, but you don't realize how much of a 0:05:51.000 --> 0:05:55.679 flavor it's going to pack. It has this just nutty 0:05:56.170 --> 0:06:00.089 roasted flavor to it. It's like this perfect distillation of 0:06:00.100 --> 0:06:03.940 like cooked corn. It's so wonderful and it's, and it's huge. 0:06:03.950 --> 0:06:06.350 We should mention this thing is pillow shaped and giant. 0:06:06.359 --> 0:06:08.500 It's not one of these cylindrical guides that you can 0:06:08.510 --> 0:06:11.250 knock about three of them down before you get full. 0:06:11.260 --> 0:06:14.790 This is, this is limit one for sure. And I 0:06:14.799 --> 0:06:17.959 just think it's just a really unusual dish. He puts 0:06:17.970 --> 0:06:21.200 some onion and some tomato and some ezo in there, 0:06:21.209 --> 0:06:23.559 which is AAA Mexican herb that 0:06:23.880 --> 0:06:27.230 is very common but not real common in this country. 0:06:27.238 --> 0:06:30.190 It's kind of a very complex flavor to it. You 0:06:30.200 --> 0:06:33.250 taste that there's a lot going on in that tamale 0:06:33.260 --> 0:06:34.570 besides the, the masa, 0:06:35.140 --> 0:06:38.839 she, she's knocked down half of that thing while we speak. 0:06:38.850 --> 0:06:42.368 So that is what I can't stop thinking about this week. 0:06:42.380 --> 0:06:44.630 And now you too. It's so wonderful. And I have 0:06:44.640 --> 0:06:48.149 to tell you, you are not lying about that hot sauce. 0:06:48.160 --> 0:06:50.599 I had to go off mic for a second because 0:06:50.609 --> 0:06:52.549 it did take my breath away for a minute in 0:06:52.559 --> 0:06:57.399 a good way. Like some dynamite underneath. It's fiery but 0:06:57.410 --> 0:07:01.230 it's so bright. It's so piquant. It's complex. And I 0:07:01.238 --> 0:07:01.479 think 0:07:01.559 --> 0:07:04.250 that is the key to a great hot sauce. It's 0:07:04.260 --> 0:07:06.040 not that you can't handle heat. I find that a 0:07:06.049 --> 0:07:08.659 lot of hot sauces can just be so blunt. It's 0:07:08.670 --> 0:07:11.820 just heat for the sake of heat without flavor. You know, 0:07:11.829 --> 0:07:14.220 just as if people are trying to prove something and it, 0:07:14.230 --> 0:07:16.470 it just kills your taste buds and then you're done 0:07:16.480 --> 0:07:18.369 and you might as well just stop what you're doing 0:07:18.380 --> 0:07:21.540 because your taste buds are done. So this is different. 0:07:21.549 --> 0:07:25.480 It's so multi-layered and because of like that canvas of 0:07:25.489 --> 0:07:27.859 that masa on there, it's just perfect with it. 0:07:28.170 --> 0:07:31.100 And so while Cheryl finishes up the last of that tamales, 0:07:31.109 --> 0:07:33.809 we're gonna try to get into part two of, of 0:07:33.820 --> 0:07:37.529 this whole patio thing again, reviewing these are the hidden 0:07:37.540 --> 0:07:41.230 gems with patios, uh a handful of honorable mentions and 0:07:41.239 --> 0:07:43.589 quick hits. I mean, we could have done a whole 0:07:43.600 --> 0:07:46.890 series on this. Right, Cheryl. I mean, and we, we 0:07:46.899 --> 0:07:49.429 condensed it to two episodes and, and we thought, you 0:07:49.440 --> 0:07:52.709 know what, each one could have its own episode. Absolutely. 0:07:52.720 --> 0:07:54.779 I mean, this was one of those projects where you 0:07:54.790 --> 0:07:55.910 get into it and 0:07:56.209 --> 0:07:59.619 you don't realize how many there are and the thing 0:07:59.630 --> 0:08:02.720 is so many of them are wonderful. I mean, that's 0:08:02.730 --> 0:08:04.649 why you can't. We had 100 and 70 that's why 0:08:04.700 --> 0:08:07.000 we had 100 and 75. I mean, we all know 0:08:07.010 --> 0:08:09.779 the obvious ones that we talked about last week. But 0:08:09.790 --> 0:08:12.950 these hidden ones, these ones that you just don't think of, 0:08:12.970 --> 0:08:16.470 you know, we are so lucky to have so many 0:08:16.480 --> 0:08:19.910 wonderful places to eat outside and tis the season for sure. 0:08:20.250 --> 0:08:24.049 I'll start off with Pop, which is uh, Dave and 0:08:24.059 --> 0:08:25.750 Kara Bailey's restaurant 0:08:26.250 --> 0:08:30.119 in Lafayette Square. It's the former Bailey's chocolate bar. You 0:08:30.130 --> 0:08:33.599 walk outside to that porch area and under the eaves 0:08:33.609 --> 0:08:36.239 of the porch are a bunch of tables where you 0:08:36.250 --> 0:08:38.719 can dine. It was the same with the chocolate bar. 0:08:38.729 --> 0:08:42.679 It was, it's this rustic romantic area that is just very, 0:08:42.690 --> 0:08:45.520 very special and that hasn't changed with the new iteration 0:08:45.530 --> 0:08:47.640 with pop, which by the way is a champagne bar. 0:08:48.039 --> 0:08:50.229 So, I mean, you can eat downstairs and then go 0:08:50.239 --> 0:08:52.630 up to Bailey's chocolate bar and have a chocolate martini 0:08:52.640 --> 0:08:55.830 for dessert. Bailey's chocolate bar is still there. It's just upstairs. 0:08:55.840 --> 0:09:00.309 So it's the embodiment of all that's charming about Lafayette Square. 0:09:00.320 --> 0:09:02.280 It is. And you sit there and you're looking around 0:09:02.289 --> 0:09:02.919 and you look across 0:09:03.030 --> 0:09:05.799 the brick wall and there's more people on another patio 0:09:05.809 --> 0:09:07.770 across the way and it's like what the heck's going 0:09:07.780 --> 0:09:10.979 over there? That's 33 wine bar and just a little 0:09:10.989 --> 0:09:13.669 tip about that place. They just started food service. There 0:09:13.679 --> 0:09:17.640 a more, a more expanded food service which is long overdue. 0:09:17.650 --> 0:09:20.580 So there's a couple of places right in a row 0:09:20.590 --> 0:09:22.239 there and just 0:09:22.750 --> 0:09:25.609 don't forget about them. You know, they're both hidden gems. 0:09:25.619 --> 0:09:28.869 Uh Another one I, I love this place. It's called 0:09:28.880 --> 0:09:32.179 Oliva Cafe. It's part of Oliva on the hill, which 0:09:32.190 --> 0:09:35.809 is a, a venue that's operated by catering Saint Louis 0:09:36.080 --> 0:09:39.799 and they serve lunch at Oliva on the hill. I 0:09:39.809 --> 0:09:42.489 forget what it is. I think Tuesday through Saturday maybe. 0:09:42.630 --> 0:09:45.169 But my favorite part of that patio is 0:09:45.244 --> 0:09:49.145 on Wednesday afternoon. They call it wind down Wednesday. Everybody 0:09:49.155 --> 0:09:51.794 I've ever taken to this said, why haven't you told 0:09:51.804 --> 0:09:55.224 me about this place sooner? I, I am. It's a 0:09:55.234 --> 0:09:58.585 weekly party. It's always a good time. This patio and 0:09:58.594 --> 0:10:02.224 courtyard kind of sprawls and winds around and you know, 0:10:02.234 --> 0:10:04.924 if the weather gets lousy, they move it indoors, have 0:10:04.934 --> 0:10:07.625 lunch there, but don't forget about wind down Wednesdays. 0:10:08.140 --> 0:10:12.150 And another place that's been around for 32 years is 0:10:12.159 --> 0:10:15.439 Big Sky Cafe. It overlooks the train tracks and there's 0:10:15.450 --> 0:10:17.960 nothing more charming than when those freight trains come by. 0:10:18.640 --> 0:10:21.770 You think you're out in the Washington, Missouri or somewhere 0:10:21.780 --> 0:10:24.450 way out. It's one of those places that ticks the 0:10:24.460 --> 0:10:27.869 box for great food and not that expensive. And I 0:10:27.880 --> 0:10:30.400 can name those places on about five fingers in this 0:10:30.409 --> 0:10:30.640 town 0:10:30.739 --> 0:10:33.880 and Big Sky Cafe is one of them. It's an institution, 0:10:33.890 --> 0:10:36.510 but it still feels relevant it's just a great place. 0:10:36.729 --> 0:10:40.239 Those entrees are priced in the twenties, which is unusual 0:10:40.539 --> 0:10:44.000 and they've got half portions as well. They do a 0:10:44.010 --> 0:10:46.549 Saturday brunch, not a Sunday brunch. They just do things 0:10:46.559 --> 0:10:49.789 a little bit differently there and it's just an awesome 0:10:49.799 --> 0:10:52.329 place and patios. Not big. And it's kind of at 0:10:52.340 --> 0:10:53.229 the end of a, 0:10:53.520 --> 0:10:55.598 you know, you're, it's like where the heck are we going? 0:10:55.609 --> 0:10:58.190 We're gonna go across these railroad tracks. No, you stop 0:10:58.200 --> 0:11:01.890 at Big Sky. So that's one that, that's 32 years 0:11:01.900 --> 0:11:06.539 old and going strong. Yeah. Well, one that, I guess 0:11:06.869 --> 0:11:10.059 it used to be an institution in its old location 0:11:10.070 --> 0:11:13.450 and now it's moved. So this to me is one 0:11:13.460 --> 0:11:17.419 of the most unexpected patios, I don't know in town, period. 0:11:17.570 --> 0:11:20.218 And this is Ricardo's on Broadway. So 0:11:20.440 --> 0:11:25.130 Ricardo's was a long time, Lafayette Square. Just kind of that, 0:11:25.140 --> 0:11:30.380 like that casual midpoint Italian restaurant there, I think red 0:11:30.390 --> 0:11:34.940 checked tablecloth, Chianti bottles on tables. Just really that, that 0:11:34.950 --> 0:11:39.869 classic feel. And they closed in 2015. But then they 0:11:39.880 --> 0:11:43.299 reopened just last July. I think it was, it was 0:11:43.309 --> 0:11:47.030 definitely last summer in. You would never believe it. 0:11:47.570 --> 0:11:51.750 North riverfront. I mean, we're talking, if you're on your 0:11:51.760 --> 0:11:54.510 way to the city tow yard, maybe you'll stop and 0:11:54.679 --> 0:11:58.689 get some spini at Ricardo's. It looks like where there 0:11:58.880 --> 0:12:02.218 was an interesting choice of where to put that. It's 0:12:02.239 --> 0:12:05.030 the old shady Jacks, if you know, for reference point. 0:12:05.039 --> 0:12:09.429 That biker bar. Yeah, there forever. But the thing that's 0:12:09.440 --> 0:12:12.820 so funny, they have this interior courtyard. And I'm telling 0:12:12.830 --> 0:12:13.500 you when I 0:12:13.619 --> 0:12:17.559 walked in there, I thought that this is like New 0:12:17.570 --> 0:12:20.909 York City. I feel like I'm in Little Italy. It's 0:12:21.080 --> 0:12:25.280 in between these multi story brick buildings. You have the 0:12:25.289 --> 0:12:28.510 black painted wrought iron fire escapes. And what they've done 0:12:28.520 --> 0:12:32.580 is they've strung twinkle lights, you know, over those, those 0:12:32.590 --> 0:12:36.099 like really beautiful lights, they have tables in there. You think? 0:12:36.109 --> 0:12:39.640 Where am I? You are at? Ricardo's, I promise you, 0:12:40.260 --> 0:12:44.079 it is an unexpected and worthwhile experience. They were known 0:12:44.090 --> 0:12:48.150 for their quality Italian cuisine at a very reasonable price. 0:12:48.159 --> 0:12:51.280 They're also known for a really good wine list. And 0:12:51.289 --> 0:12:53.280 I think both of those have made the switch up 0:12:53.289 --> 0:12:58.059 to this new location. Ricardo's on Broadway, all the same family, 0:12:58.070 --> 0:13:01.710 everyone's still involved, you know. So if you're missing your 0:13:01.719 --> 0:13:05.760 Ricardo's in Lafayette Square, sit on their patio on Broadway. Now, 0:13:06.205 --> 0:13:08.984 my other one, I'm going over to Saint Charles with 0:13:09.244 --> 0:13:14.984 and that is Shay's Creole smokehouse at the old mill stream. Now, 0:13:14.994 --> 0:13:18.265 I know that's a long long name. But, um, the 0:13:18.275 --> 0:13:21.984 old mill stream is this classic bar that's been there 0:13:21.994 --> 0:13:24.635 forever in, you know, right off main street in ST 0:13:24.645 --> 0:13:28.455 Charles and a gentleman named Shay is actually doing the 0:13:28.465 --> 0:13:31.085 food out of their kitchen there for them. Now, so, 0:13:31.094 --> 0:13:32.015 first of all, 0:13:32.549 --> 0:13:35.880 it's some of the best barbecue you'll get in the region. His, 0:13:35.890 --> 0:13:38.640 his food's outstanding, has a little bit of a creole 0:13:38.650 --> 0:13:42.330 influence to some of it. So that's just great. Anyway, 0:13:42.640 --> 0:13:47.169 but their patio is gorgeous. It is exactly what you'd 0:13:47.179 --> 0:13:51.770 think for main street, Saint Charles, cobblestone floor 0:13:53.059 --> 0:13:58.219 babbling Brook going through there, it's below grade. So it 0:13:58.229 --> 0:14:01.979 feels hidden, completely covered in trees that fits the category, 0:14:01.989 --> 0:14:05.900 hidden from sight and relatively unknown. And there's actually one 0:14:05.909 --> 0:14:08.369 of those old sawmills that you know, is 0:14:08.465 --> 0:14:12.705 like it's an old mill. Yes, it really is. So this, 0:14:12.715 --> 0:14:14.945 this is the place where you go, you get some 0:14:14.955 --> 0:14:18.145 brisket and you just sit on this patio and watch 0:14:18.155 --> 0:14:22.445 the day go by wonderful and watch the water go by. Exactly. 0:14:22.804 --> 0:14:23.844 We'll be right back. 0:14:25.219 --> 0:14:28.440 The iconic Westport Plaza event series parties on the plaza 0:14:28.450 --> 0:14:31.500 is back and better than ever, the parties will rock 0:14:31.510 --> 0:14:33.809 the new green space in the center of Westport Plaza 0:14:33.820 --> 0:14:37.419 every third Thursday from May through October from 430 to 0:14:37.429 --> 0:14:40.989 7:30 p.m. Enjoy high energy live music from local ads 0:14:41.390 --> 0:14:44.799 including Doctor Che Vegas, no dignity, big rigs and more 0:14:44.809 --> 0:14:49.080 bar service and food and beverages from Westport's popular restaurants 0:14:49.090 --> 0:14:52.239 that surround the green space. Admission is free and open 0:14:52.250 --> 0:14:56.799 to all ages. Visit Westport stl.com/events to learn more 0:14:58.450 --> 0:14:59.909 and now back to the show, 0:15:01.820 --> 0:15:04.780 I feel like we just had some places that we 0:15:04.789 --> 0:15:07.599 just need to mention. We don't have to go, you know, 0:15:07.609 --> 0:15:11.299 into major detail, but you know, they just have to 0:15:11.309 --> 0:15:15.039 be mentioned here. So ones I've got the royal that 0:15:15.049 --> 0:15:18.049 outside patio at Royal, I could have been on a patio. 0:15:18.070 --> 0:15:20.760 It could have been an OG. Exactly. It really could. 0:15:21.109 --> 0:15:23.619 And you know, when I think of the Royal, not 0:15:23.630 --> 0:15:26.369 only do I think about fire pits and Pergolas and 0:15:26.380 --> 0:15:30.960 quirky decor, but I also think they have that subcontinental 0:15:30.969 --> 0:15:33.940 cocktail there, which is the gin and the lime and 0:15:33.950 --> 0:15:36.859 the cucumber juice. You want to talk about the drink 0:15:36.869 --> 0:15:39.739 to have sitting outside in the summer. That's the one 0:15:40.130 --> 0:15:42.989 my other quick hit. Speaking of drinking outside. Oh, you 0:15:43.000 --> 0:15:45.989 have something about the Royal. The Royal. I was just 0:15:46.000 --> 0:15:50.679 there the other day actually, idly enough and I was just, again, 0:15:50.690 --> 0:15:54.919 it's starting to come into bloom. You've got those vines that, 0:15:54.929 --> 0:15:58.270 that go over the Pergola over the fire pit area. 0:15:58.650 --> 0:16:01.169 But what I guess I've never noticed that much is 0:16:01.179 --> 0:16:05.809 those vines continue across his fence across the sidewalk. He's 0:16:05.820 --> 0:16:08.460 got a little like Pergola built 0:16:08.784 --> 0:16:12.515 across the public sidewalk and he's got grape vines out there. 0:16:12.525 --> 0:16:16.275 He's growing trees, he's growing herbs and it's all just, 0:16:16.284 --> 0:16:19.325 you know, he's got stories to tell about all this stuff. 0:16:19.335 --> 0:16:23.575 Everything about that place is cool and the inside, you've 0:16:23.585 --> 0:16:26.065 got the, there's that big hedge and you've got that 0:16:26.075 --> 0:16:28.505 brick wall with that from mural and they've got those 0:16:28.515 --> 0:16:32.284 two ealier trees there that are spread out on the 0:16:32.294 --> 0:16:35.335 brick wall for such a kind of a funky place. 0:16:35.344 --> 0:16:37.145 A lot of thought went into it. 0:16:37.969 --> 0:16:41.590 It's a great place. Another place that I love it. 0:16:41.599 --> 0:16:43.919 I mean, you talk about this oasis in the middle 0:16:43.929 --> 0:16:47.369 of the city is the gin room and salve of 0:16:47.419 --> 0:16:51.909 Syria right there on South Grand. They have this side 0:16:51.919 --> 0:16:54.989 patio there that here we are with the grapevines. Again, 0:16:55.000 --> 0:16:58.989 it's covered in grape vines. It's hidden from the street 0:16:59.479 --> 0:17:03.809 landscaped, gorgeous and they have this covered outdoor bar. You 0:17:03.820 --> 0:17:06.630 want to talk about the best seat in that entire restaurant. 0:17:06.890 --> 0:17:09.359 You sit at that outdoor, I think they call it 0:17:09.369 --> 0:17:14.550 the garden bar. Um, you sit there and it's, it's magical. 0:17:14.560 --> 0:17:16.750 You know, you're sipping on some house made tonics, the 0:17:16.760 --> 0:17:19.829 best Gin collection you'll probably ever witness in your life 0:17:19.839 --> 0:17:21.790 and it's real close quarters out there. You'll learn 0:17:21.939 --> 0:17:24.609 something about drinks. You'll definitely have some drinks, but you'll 0:17:24.619 --> 0:17:27.260 learn something about it. That's a lot of fun. Um, 0:17:27.270 --> 0:17:31.280 my couple other quick hits, you can't mention patios without 0:17:31.290 --> 0:17:35.719 Broadway Oyster bar. That is, you know, great food. The 0:17:35.729 --> 0:17:38.150 music is why you go there. I mean, it's, you 0:17:38.160 --> 0:17:40.800 talk about these places where you just have a party. 0:17:40.939 --> 0:17:44.400 I mean, it's a party that bring people from 0:17:44.550 --> 0:17:49.679 town because it's, it's always a party. Absolutely Golden Hoosier. 0:17:49.709 --> 0:17:52.109 It's got the campground theme. I mean, you feel like 0:17:52.119 --> 0:17:54.670 you're at a state park concession stand when you're there, 0:17:54.680 --> 0:17:57.689 which is super fun. It's great picnic tables and those 0:17:57.699 --> 0:18:00.708 shelters out in back. It does, it feels like you're 0:18:00.719 --> 0:18:02.780 in a state park. It really does. Do you have 0:18:02.790 --> 0:18:05.050 a couple? I have a couple more but I feel 0:18:05.060 --> 0:18:07.050 like I'll let you interject here. I'm 0:18:07.160 --> 0:18:09.579 swing way out into town and country at the corner 0:18:09.589 --> 0:18:12.979 of Clayton and Mason Road. Like where Strobs is. There's, 0:18:12.989 --> 0:18:16.920 there's a development there. A strip center that's all clad 0:18:16.930 --> 0:18:19.760 in rustic wood. It looks like it's been there forever, 0:18:19.770 --> 0:18:22.849 but it's brand new. It's called Blacksmith Grove. And in 0:18:22.859 --> 0:18:26.989 Blacksmith Grove is Clever and cocktail restaurant. And right next 0:18:27.000 --> 0:18:29.699 door to it, a place called Wild Crush Wine Barn. 0:18:29.989 --> 0:18:33.890 And these, again, it's the whole thing's nondescriptive. There's not 0:18:33.900 --> 0:18:35.948 much signage there. It's like, what is this place? And 0:18:35.959 --> 0:18:36.929 you walk in 0:18:37.239 --> 0:18:39.599 and of course, the spaces are nice. But boy, you 0:18:39.609 --> 0:18:43.780 walk out onto that patio and it takes your breath away. You're, again, 0:18:43.790 --> 0:18:47.500 you're above it. It overlooks seven acres. There's a lake, 0:18:47.510 --> 0:18:50.780 there's a park, there's a walking path, there's a fountain, 0:18:50.790 --> 0:18:54.800 there's a, the theater, there's a waterfall and you're listening 0:18:54.810 --> 0:18:58.208 to all the animals go and you swear you're in 0:18:58.219 --> 0:18:59.010 Augusta 45 0:19:00.010 --> 0:19:02.030 and you're the, you're right in the middle of the 0:19:02.040 --> 0:19:05.109 town and country and again, the clever and cocktail, the 0:19:05.119 --> 0:19:07.760 dry aged meats. They're doing a great job out there. 0:19:08.000 --> 0:19:10.229 And the wine bar next door is really cool because 0:19:10.239 --> 0:19:14.438 it's self tapping self serve wine situation there. Go to 0:19:14.449 --> 0:19:16.400 both of them. It doesn't matter what order you do 0:19:16.410 --> 0:19:18.688 it in. But they both have these outside patios that 0:19:18.699 --> 0:19:22.530 join one another and it's spectacular. Another place I like, uh, 0:19:22.540 --> 0:19:23.639 back in Webster 0:19:23.949 --> 0:19:27.290 is Frisco. They've got maybe again one of the best 0:19:27.300 --> 0:19:31.130 designed patios in town. It's just beautiful out in the back, 0:19:31.140 --> 0:19:33.130 especially because you kind of walk through and it just 0:19:33.140 --> 0:19:35.119 kind of pops open right in front of you. But 0:19:35.449 --> 0:19:38.150 upstairs that whole second floor is kind of hidden a 0:19:38.160 --> 0:19:41.139 little bit. There's a house bakery up there. There's kind 0:19:41.150 --> 0:19:44.209 of a, it looks like dad's den area up there 0:19:44.219 --> 0:19:46.579 and then there's a private room up there that holds 0:19:46.589 --> 0:19:50.209 20 people. But they've also got tables outside, you can 0:19:50.219 --> 0:19:53.420 overlook Webster and have dinner at the same time. And again, 0:19:53.677 --> 0:19:55.047 a lot of people have eaten there a lot of 0:19:55.057 --> 0:19:59.317 times and don't know that that patio, that upstairs patio exists. Yeah, 0:19:59.328 --> 0:20:03.477 that's a great spot. I love Taco Buddha in University City, 0:20:03.488 --> 0:20:06.417 I think, I mean, a bumper sticker. Yeah. Right. Exactly. 0:20:06.427 --> 0:20:08.618 It probably is. I think they probably do have that, 0:20:08.868 --> 0:20:11.527 you know, when they first opened they were just some shotgun, 0:20:11.537 --> 0:20:15.567 like four table restaurant and they just, I mean, they took, 0:20:16.258 --> 0:20:20.717 they took over the entire corner, it's covered. It's beautiful. 0:20:20.767 --> 0:20:23.258 The margaritas are fantastic. 0:20:23.406 --> 0:20:27.015 That's a place that you must go to. I think 0:20:27.026 --> 0:20:29.446 they have one of the best outdoor seating areas and 0:20:29.455 --> 0:20:32.196 they have one of the warmest outdoor, those heaters work, 0:20:32.796 --> 0:20:34.946 crank it out. I mean, in the dead of winter 0:20:34.955 --> 0:20:38.546 that place is comfy, cozy. Yeah, they really, they do 0:20:38.556 --> 0:20:41.656 a great job out there. I've just got a couple more. 0:20:41.666 --> 0:20:45.225 I promise you, you know, you can't mention patios without 0:20:45.234 --> 0:20:48.176 the central west end. So I'm putting Bar Talia and 0:20:48.186 --> 0:20:51.916 Brasserie both in there as my honorable central west end. 0:20:51.926 --> 0:20:53.026 You want a cosmopolis 0:20:53.163 --> 0:20:58.113 and dining experience? That's where you go Italian ones for. Exactly. 0:20:58.284 --> 0:21:01.343 I'm going to go way out West County to Bishop's 0:21:01.354 --> 0:21:05.103 Posts which you want to talk about water features and the, 0:21:05.144 --> 0:21:07.663 oh my gosh, I mean, it's like you might as 0:21:07.683 --> 0:21:11.354 well go swimming. It is. It's a two story waterfall there. Gosh, 0:21:11.364 --> 0:21:14.644 if memory serves me correctly and they've got, it used 0:21:14.654 --> 0:21:16.563 to be wide open and a couple, two or three 0:21:16.573 --> 0:21:19.504 years ago they put a big structure in there. So 0:21:19.513 --> 0:21:21.573 a lot of the tables are covered and a lot 0:21:21.583 --> 0:21:22.754 of them are still not. So, 0:21:22.862 --> 0:21:28.161 yeah, it's breathtaking. Absolutely. And then last, but not least 0:21:28.171 --> 0:21:32.942 on my list, my fluorescent roots have to come out. 0:21:32.952 --> 0:21:35.302