Six Mile Bridge & Frankly Sausages

I'm sorry, guys, but sometimes I don't want to drive 20+ minutes to the Loop, the CWE, or Soulard to get food. Sometimes I don't want to deal with the terrible highway design that makes 40 near Big Bend come to a halt every single night. Sometimes I just want to drive 10 minutes from my house and eat some good, simple food. That's not always so easy when you're living in West County. That's not to say there aren't good places to eat around here, but new additions to the food scene are rarer than they are to the east, and I can only handle eating at the same places so many times.

I started seeing Tweets popping up talking about Six Mile Bridge beer and Frankly Sausages food truck, so I had to do some recon. What I found out was that Six Mile Bridge was a brand new brewery located just off 270 and Dorsett, started by a couple, Ryan and Lindsay Sherring. Ryan, a South African beer nut, and Lindsay, a St. Louis native and marketing guru.

The brewery is mainly focused on production, but they decided to open the tap room Thursday through Saturday for people to come and hang out. But when you're drinking, you want to eat, right? With no kitchen on site, they did what so many bars have done around the country (but not so much in St. Louis): they paired up with a food truck. Before we get to that, let's talk beer.

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I didn't know what to expect going to a brewery off Dorsett in a little strip mall. I definitely wasn't expecting 20 foot high ceilings, I can tell you that. The modern-industrial space is sparsely decorated, but the enormous chalkboard wall is the obvious focal point. In the main eating area, there's a huge blank wall—seems like a great place to put up a big projector.

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I'm not a huge beer drinker, and certainly nowhere near a beer expert, so I opted for their sampler set, which at the time included: Bavarian hefeweizen, a Session IPA, Irish Red Ale, and an Irish stout. I do my best to avoid drinking stouts—they're typically so heavy, it turns into a one-and-done affair. Six Mile Bridge's (SMB) was surprisingly light, with smoky coffee notes and hints of chocolate. I could drink multiple glasses of this, if need be. The hefeweizen was my second favorite; with a less wheaty flavor than I associate with most hefeweizens and hints of banana, it went down easy.

Food is king for me. Frankly Sausages is a new truck by chef Bill Cawthon, currently chef de cuisine at Cardwell's at the Plaza, and formerly of Pastaria and Gusto Modern Italian in LA. The truck specializes in, you guessed it, artisan sausages.

The menu consists of 6 sausages, 3 of which I didn't get: the Italian Fennel with sauteed peppers and onions, the Bolyard's All Beef Frank with catsup, mustard, and relish, and the Buttonwood Farms Chicken Sausage with arugula and pickled yellow mustard seeds.

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I couldn't resist ordering the pork chili verde sausage first and foremost. Back in my college days, I'd hit up the taqueria by Tufts and go hog wild on their enormous chili verde burrito. The flavors of this thing were banging: Cawthon fire roasts the peppers and other ingredients before incorporating them into the sausage, so every bite has that mellow, roasted taste that I love so dearly. Topping it with queso fresco, avocado-tomatillo relish, cilantro, and lime doesn't hurt, either. My second choice was a classic: the beer brat. The brat is made with SMB's Session IPA, then cooked in the Session IPA, before being finished on the grill and topped with an intense Session IPA coarse ground mustard and sauerkraut. This shamed any beer brat I've ever made before, that's for sure. If you're at all into beer brats, you need this.

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I'm a lover of lamb sausages—Bolyard's merguez is never out of stock at the Whiskey & Soba household—so there was no way I could pass up the Mary's Little Lamb. This is like a classic, Greek-influenced lamb dish done in a portable way. The sausage itself is dappled with pine nuts, garlic, rosemary and black pepper, then topped with grilled red onions, salty feta, and a few springs of oregano. Much like the chili verde sausage, I love the idea of taking traditional dishes and converting them into a sausage (Hey chef, how about a beef wellington sausage?). As much as I enjoyed the sausages, I enjoyed the fries even more. I don't know what Cawthon's process is for these—he said it was labor intensive—but it pays off. These are neck and neck with Bolyard's tallow fries for my favorite in St. Louis. They're golden brown with a fantastic crunch. With them, you can pick from 6 different dipping sauces—my favorites were his catsup with a chunkier, harissa-like spin, and the rosemary kalamata. I know it sounds a little weird, but just trust me.

I'm always happy to see new businesses popping up around St. Louis, especially when they're doing good things. Six Mile Bridge and Frankly Sausages are in their infancy, but both are off to a solid start. If you're in the area, make sure to stop by on a Thursday, Friday, or Saturday night.