Dining out spares people from using up the last of their paper plates or incinerating the last of their paper ovens. Reduce your disposable-cookware footprint with today's Groupon: for $15, you get $30 worth of fresh pub cuisine and drinks at Three Kings Public House in University City.
The gastronomic wizards at Three Kings have devised a menu of flavorful fare from locally sourced ingredients, served alongside 20 draft beers. Tucked in leather half-moon booths, which become full-moon booths once a month, diners nosh on one of 13 culinary overtures such as the queso-enfolded chorizo nachos ($9.99). Balsamic onion relish lounges alongside double-cut smoked bacon and blue cheese in the third-pound Three Kings burger ($8.99). The marinated base of the grilled-portobello sandwich deftly pairs avocado with summer-herb aioli ($8.99), and spiced apricot-and-date chutney does a flavorful flamenco around the Moroccan spiced pork shanks atop vegetable couscous ($16.99). A tasty omega to the alpha meal appears in the form of house-made ice cream, stirred in a quarter-century-old White Mountain freezer and oak tub packed with ice, rock salt, and air from the laughs of polar bears ($3.99).
The impressive draft list satisfies hops-hungry bellies with dark delights such as Guinness ($6) as well as microbrews from around the country. Three Kings preempts parking-lot grape stomping with a menu dotted by red, white, and sparkling wines ($6+/glass, $24+/bottle). Dishes and drinks tickle taste buds as diners lounge on the sidewalk patio or in the restaurant's cozy exposed-brick interior. Eardrums find non-gastronomic stimulation in live-music events that fill the pub Wednesday–Sunday evenings.
Three Kings Public House
The bright-red door outside Three Kings Public House acts as a beacon, summoning guests into the tavern—which was named the Best New Bar in 2011 by the Riverfront Times—for a brew and a bite. Once past the vibrant port, though, diners enter an old-school world dominated by brick and wood decor. Though this aesthetic choice gives the Delmar Loop bar a time-honored vibe, the menu reveals that the kitchen’s vision is focused firmly on the here and now. In fact, to keep their dishes as fresh as possible, chefs use only locally sourced ingredients from nearby Missouri and Illinois farms including Twin County, Heil, and Thies Farms. This conscientious culinary choice adds to the bar's effort to keep its carbon footprint smaller, but it also ensures that each handcrafted pub-style entree—from third-pound burgers to traditional fish 'n' chips and barbecue pulled-pork sliders—arrives at tables bursting with flavor. Chefs also toss out a culinary curveball in the form of their not-so-traditional bar eats, including a soy-protein burger and a filet mignon cut into the shape of each diner’s silhouette.
To further enliven Three Kings' eats, meals can be accompanied by a fresh cocktail or any of the "20 craft and locally brewed beers on tap" mentioned by the Riverfront Times. During the warmer months, diners are invited to recline on the outdoor patio; no matter the season, Tuesday and Wednesday nights are dedicated to live musical acts performing on the bar’s built-in stage.