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.
Classic barbecue flavors abound at Randy’s House of Bar-B-Que, where cooks rub pork shoulders and brisket with a special seasoning blend before sending them into the smoker. They also smoke chicken and racks of ribs, adjusting cooking temperatures to unlock the meat's flavors while retaining natural juices. Sides of slaw and baked beans round out meals, which are served picnic-style, while afterward guests can enjoy desserts such as Who Dat's famous gooey butter cake. Visitors can also enjoy a full bar and live music every Wednesday and Sunday afternoon.
Crown Ridge Tiger Sanctuary, a USDA–approved big-cat rescue facility, plays motherly host to a roaring family composed of five tigers and a lone lioness with a sultry swagger. Adopting philanthropists can align with their striped or unstriped spirit animal, choosing from noble felines such as the elder Mohan—a white male tiger with blue eyes, a pink nose, and a natural screen presence—or Raja—the relentlessly caring mother of sisters Gracie and Thor.
A huge yellow sign in the shape of a two-man log saw hangs above the unpainted clapboard façade of Sawmill BBQ, emblazoned in bold block letters with the straight-forward phrase "BBQ RESTAURANT". Inside, the restaurant hums with the activity of diners chowing down on bratwursts and cheeseburgers as the scent of dry-rubbed spare ribs and tender beef brisket fills the air. Traditional dishes of coleslaw and baked beans sidle up to morsels of turkey beast and pork loin, while homemade hot, sweet, and mustard-based sauces slather pork, beef, and the faces of ravenous diners. The surroundings promote a feel-good vibe of backcountry hospitality, with its big, grassy lawn, huge, screened-in porch, and rustic handcarts, pumps, and farm implements.