Grace Meat & Three

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.

Fried chicken livers

mostarda, pickled onions, herbs

Deviled eggs

country ham, everything spice, herbs

Bloody mary

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

Assorted sides

mac & cheese, sweet potatoes, braised greens

Chicken Tenders

catfish sandwich

baby greens, green tomato relish, comeback sauce

Burger

beer cheese, onions, pickles, comeback sauce

Grilled Bologna Sandwich

pimento cheese, fried egg, mustard

Whole chicken

Roast beef

mushrooms, bone marrow gravy, crispy leeks