Grace Meat & Three

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Anyone who had eaten Rick Lewis’ food before Southern knew he was capable of far more than just serving up fried chicken and a few sandwiches (remember when he got a James Beard nomination for Quincy Street Bistro?), so when he announced he was going off on his own to open Grace Meat & Three, the food community exploded with glee.

Ricky hasn’t let us down. Grace is destined to become a St. Louis classic, joining the pantheon of places like Pappy’s, Crown Candy, Mai Lee, and so on. The menu has something for everyone, including vegetarians, healthy eaters, and the morbidly obese—plus a full bar.

My favorites so far: the fried chicken, obviously, the sweet and smoky pulled pork Wednesday special, the caveman-sized turkey leg, and what I would say are the best pork ribs in St. Louis (fight me).

Everything has been good, though. I can honestly say in my dozen plus visits to Grace, I haven’t been disappointed, and I don’t think you will be either. Trust your gut and trust Ricky.

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Fried chicken livers

mostarda, pickled onions, herbs

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Deviled eggs

country ham, everything spice, herbs

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Bloody mary

Turkey Leg

turkey leg

sweet tea brine, herb sauce

Pork ribs

st. louis style Duroc pork ribs, raw sugar glaze, bread & butter pickles

Pulled pork

whiskey sauce, Alabama white BBQ sauce, crispy shallots

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Assorted sides

mac & cheese, sweet potatoes, braised greens

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Chicken Tenders

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catfish sandwich

baby greens, green tomato relish, comeback sauce

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Burger

beer cheese, onions, pickles, comeback sauce

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Grilled Bologna Sandwich

pimento cheese, fried egg, mustard

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Whole chicken

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Roast beef

mushrooms, bone marrow gravy, crispy leeks

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