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.
Biscuits with pimento cheese, apple butter, whipped smoked lard
Fried chicken livers with mostarda, pickled onions, herbs
Sweet tea brined turkey leg with herb sauce
Deviled eggs with country ham, everything spice, herbs
STL-Style Duroc pork ribs with a raw sugar glaze and bread & butter pickles
Heritage pulled pork with whiskey sauce, Alabama white BBQ sauce, crispy shallots
Assorted sides: mac & cheese, sweet potatoes, braised greens
Fried catfish sandwich with baby greens, green tomato relish, Comeback sauce
House ground burger with beer cheese, onions, pickles, Comeback sauce
Grilled bologna sandwich with pimento cheese, fried egg, mustard
Rick’s famous fried chicken (half vs. whole)
Herb roasted beef with mushrooms, bone marrow gravy, crispy leeks
Chess pie, Meyer lemon marmalade
Bourbon pecan pie, brown butter
What have been your favorite bites at Grace?