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.
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.
If you follow the right cobblestones on the Landing, you'll end up in front of Jake's Steaks, an eatery known for serving steaks, barbecue, and burgers within a T-bone's throw of Sidewinders Saloon. As the name implies, the focus is on steak. The culinary crew collects wet-aged Angus beef to create artistic interpretations of meat—cowboy rib eyes with perfect marbling, for instance, and Kansas City strip steaks topped with house butter. Their magnum opus is The Bull, a 25-ounce bone-in fillet that, if finished, earns the eater a spot on the Wall of Fame and a new accomplishment to include on their Viking resumé. The kitchen also churns out dry-rubbed barbecue ribs and pulled-pork sandwiches made from meat infused with flavors from the steak house's own round-the-clock smokers.
Jake's stands just in front of Sidewinders Saloon, a bar that dispenses a bevy of tequila and beer. Throughout the week, the bar hosts theme nights with live music and karaoke, and on select nights holds the doors open until 3 a.m. The building's close proximity to Busch Stadium and The Arch make it a prime spot for postgame celebrations or steak-tossing competitions on the banks of the Mississippi.
Kurt Enger developed all of the dry rubs and sauces used at Stumpy's House of Bar-B-Que, the eatery he operates with the help of his family. Those sauces and rubs enhance the hickory-smoked flavors of pork, trout, St. Louis–style ribs, and other meats. Framed sports photographs line the walls of their St. Peter's location, where patrons can sip cold beer at tables with red-checkered tablecloths.
The foodsmiths at Beef Eaters Restaurant forge a bountiful menu of steak and seafood for dinner, sandwiches and pastas for lunch, and wines. The dinner roster sates stomachs with a duo of pan-seared tenderloin tournedos ($19.99), tastily accoutered with tomatoes, mushroom, and a pool of burgundy wine sauce that it collected while twisting around the kitchen at wind speeds of 178 mph. Seafood arrives hand-breaded and deep-fried with the jumbo shrimp or sautéed in the case of the tilapia, which simmers under a fresh coat of lemon cream sauce (each $16.99). Six separate steak courses ($15.99–$31.99) challenge steel-hinged jaws with juicy cuts of 8–14 ounces. Any hearty entree can be partnered with a fruity Heron pinot noir from Sonoma County ($6.50) or a glass of the dry Blumenhof seyval white ($6.25), locally produced in Missouri. Lunch fare includes the grilled-chicken sandwich ($7.99), which showers the palate with a monsoon of tomato, swiss cheese, and a kaiser roll, and the shrimp pasta ($14.99), tossed with cavatelli noodles, tomatoes, and mushrooms in a white wine sauce. The midday menu is also home to the eatery's specialty new england clam chowder ($4.25 for a cup), a fusion of potatoes and minced clams served in a bowl kept warm by Paul Revere's wig.
Yard-long lineups of glasses overflowing with beers such as Boulevard Wheat, Guinness, and Rolling Rock are a common sight at Maryland Yards. The party-size servings go well with this lively bar and eatery’s 16 TVs, arsenal of pool tables and dartboards, and stream of music and lost web crawlers flowing from an Internet jukebox. More than 20 sandwiches and wraps—such as a fried-pork-loin sandwich or a classic french dip—leave the kitchen alongside bacon-and-cheddar potato skins and spicy or sweet wings, each designated to refuel appetites after a round of trivia, karaoke, or poker.