Quincy Street Bistro Is a South City Classic

Quincy Street Bistro, St. Louis, MO
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Locally Inspired Food and Drink – Quincy Street Bistro

ST LOUIS, MO/January 14, 2017 (STLRestaurant.News) – St. Louis is a metropolitan area rich in culinary variety and innovation.  The chefs and restaurateurs here are adventurous, bold, and inventive, offering the kind of hospitality you can only find in the Midwest.  Nowhere is that more true than the city’s south side. And no one blurs the lines between clever cuisine and homespun comfort like the folks at Quincy Street Bistro at 6931 Gravois Ave. in the Princeton Heights neighborhood of South St. Louis.  It’s a family-owned business that’s part of the re-surging South-side.

Mike Enright bought the 100 year old building at the corner of Gravois and Quincy Street in 2009 and began rehabbing it with the help of his brother Patrick and nephew Matt. He and wife Sue opened Quincy Street Bistro in 2011.  With the help of their son-in-law, 2014 James Beard Rising Star Award semifinalist Chef Rick Lewis, the Enrights developed a menu of instant classics—all locally inspired, regionally sourced, and made from scratch.  Lewis has moved on to his own place, Southern (in Midtown), which opened in 2015.  The current culinary team is led by Chef Birk (Matt Birkenmeier), who took over the kitchen in October 2016.  Chef Birk continues to emphasize the use of local, organic, and sustainable ingredients whenever possible.

That dedication to quality shows in the finished dishes. QSB’s menu is loaded with creative takes on comfort food classics.  On their apps menu, for instance, you’ll find Hog Head Toasted Ravioli.  It’s the crispy, St. Louis classic filled with smoked “hogs head” and served with green tomato marinara, gremolata, and parmesan.  They only have two salads on the menu, but when they’re this good, that may be all you need.  The Garden Salad is a fresh combination baby greens tossed with mozzarella, parmesan, red onion, cucumber, and radishes.  Add chicken to make it a meal.  Their Grilled Caesar is a delicious combination of grilled romaine, shaved parmesan, and their seasoned breadcrumbs, dressed with classic Caesar dressing.  The fresh, quality, locally sourced ingredients are appreciated by QSB’s customers.  So much so, that their reviews put Quincy Street Bistro on our Best Salads in St. Louis Top 10 (at #7)!  No wilted lettuce and stale croutons here!

QSB’s sandwiches echo that same comfortably delicious, local spin, including a bologna, cheddar, and sunnyside egg combo called the Southsider. Customers also love the fried Catfish Po’Boy, and “A Mighty Fine Grilled Cheese” which combines herbed goat cheese, gruyere, red onion jam, and thyme butter on toasted peasant bread.  There’s also a solid burger selection, including the Lou Burger, a beef burger topped with marinara, provel, and a super-sized toasted ravioli on a brioche bun; and the Hog Burger, a combination of beef and pork, with pimento cheese and caramelized onions on a Kaiser roll.  The “Home Cooked Suppers” include the Buttonwood Farms Roasted Chicken (made with free range chicken from Buttonwood Farms in California, Missouri); Glazed Meatloaf, laced with bacon and topped with crispy onions and house glaze; and rotating specials that use various cuts from whole hogs from local farms.

The 16-tap beer selection at Quincy Street Bistro includes a nice array of craft beers that showcases the wares of local breweries.  You’ll find lagers, IPAs, ales, and stouts from brewers like Civil Life, 2nd Shift, 4 Hands Brewing, Urban Chestnut, Schlafly, and others.  They also have Stag (a south city favorite) on tap.

The bartenders at QSB have a repertoire of clever and delicious cocktails like the Gravois Sideswipe, a refreshing blend of Plantation Grande Reserve Rum, orange liqueur, fresh lemon juice, and simple syrup. Or how about a Southside Screwdriver?  It’s a cocktail of Maker’s Bourbon, local maple syrup, OJ, and Angostura bitters.  For something uniquely QSB try their signature “Pickleback” shot—a shot of Crop Circle Moonshine chased with their house-made pickle juice.  Or try their barrel aged cocktails, like the Manhattan.  It’s made with Bib & Tucker Small Batch Bourbon and Dolin Rouge Vermouth that are smoothed to perfection after a month of aging in oak barrels.  They also make a mean Sazerac, the cognac-based, official cocktail of New Orleans.

Quincy Street Bistro is open Monday – Thursday from 11:30 a.m to 10:00 p.m. and Friday – Saturday from 11:30 a.m to 11:00 p.m.  They’re closed on Sundays. QSB has begun offering “Industry Nights” on Mondays (when many local restaurants are closed) with half-price apps, plus discounts on burgers, sandwiches, and entrees.  Craft beer, well drink and other bar specials too.

Another classic event from this comfort food eatery and bar is a special brunch called “Kegs & Eggs.”  This first come-first served event has customers lining up down the block for a.  The next Kegs & Eggs is Saturday, March 11, 2017 (the weekend before St. Patrick’s Day).  Join them from 9:00 a.m. to noon and help raise funds for St. Patrick’s Center, the local nonprofit that provides housing, employment and health programs to people who are homeless or at risk of becoming homeless.  It promises to be a great meal for a great cause!
Contact Information:

Quincy Street Bistro
Owners: Mike and Sue Enright
GM: Darin Heisler
6931 Gravois Avenue
St. Louis, MO 63116
Princeton Heights – South City
Phone: (314) 353-1588

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Picture courtesy of Quincy Street Bistro

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Susan Smith-Harmon

Susan Smith-Harmon

Susan Smith-Harmon is an experienced writer, editor, and broadcast journalist with a strong news background. She’s worked in radio and television news, and for national and international newswire services.

She began her career in public radio while still a student at the University of Missouri-St. Louis (where she earned a B.A. in Communications). She soon made the jump to news/talk radio, handling assignments from field reporting, airborne traffic, and news anchor, to producing and hosting daily talk shows. She’s also worked in television, most recently as the inaugural producer for The Allman Report on KDNL-TV 30, and as a news writer and reporter for national and international newswire services.