The chefs at Sir's Restaurant take great care of the barbecued meats that populate their menu, marinating beef briskets, pork, and ribs for two days before cooking them in outdoor smokers for no less than six hours. Sir's signature smoked ribs ($11.99), prepared with a 60-year-old family recipe, entice bites of fall-off-the-bone meat, and the St. Louis–style rib-tips dinner ($12.99) plates cuts of trimmed full-pork rib brisket bones tenderized for morsels softer than a verbal jab from a Care Bear. Wield a smoked turkey leg ($6.99) to stave off encroaching hunger pangs, or wrap mitts around a pulled-pork sandwich ($8.99) swaddled with homemade barbecue sauce and served on a buttered bun. Diners can choose from a variety of homemade sides to wingman their meals, including steamed veggies and mac 'n' cheese ($1.50 each).
The intimate Grove bar and performance venue plays host to a diverse mix of musical stylings, offering everything from up-and-coming hip-hop artists and bluegrass bands to under-the-radar rock, jazz, funk, pop, and reggae. Cover prices vary but are typically in the $5–$20 range. With a capacity that caps at about 300, the small space allows for ease of viewing and close-range undergarment flinging, guaranteeing your knickers will lasso the targeted drumstick every time. Every Wednesday at The Gramophone, the amateurs take to the stage in a weekly cover-free open-mic night; for the rhythmically possessed, the club hosts a bi-weekly DJ-spun dance party, allowing for ease of score-settling dance-offs or move-assisted seductions.
Scents of pimento, scotch bonnet peppers, and jerk chicken and pork waft through the air at Mi Hungry Jamaican BBQ & Catering's two casual locations. The county location’s menu of barbecue and Jamaican fare “makes it a dining destination,” according to St. Louis Magazine, and the city location serves up a similar multicultural duet of spice and flavor. Barbecue rib tips and crispy snoot coexist with Jamaican beef patties and tender red snapper. Island specialties such as the curried goat and brown stew chicken get a special flair from owner Rueben, who was born in Ocho Rios, Jamaica.