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St. Louis Restaurant News

Spare No Rib Is a Top 10 Fusion Restaurant

Spare No Rib

Serving Tacos & BBQ in New Digs – Spare No Rib

ST LOUIS, MO/January 11, 2017 (STLRestaurant.News) – Fusion restaurants come in all different varieties; the key similarity being that they are a blend of bold flavors, interesting ingredients, and cooking methods that cross culinary lines, spanning continents and even oceans.  St. Louis is rich in fusion concept restaurants.  Here you’ll find Asian fusion, Korean-Mexican fusion, Japanese-Thai, Vietnamese-Mandarin, Mediteranian-Halaal, Vegetarian-TexMex, and even a joint that serves up barbecue and tacos.  That’s the winning combination you’ll find at Spare No Rib at 3701 South Jefferson in St. Louis’ Gravois Park neighborhood.  Customers just love them, so much that Spare No Rib is #4 on our most recent list of the Top 10 Fusion Restaurants in St. Louis.  The rankings are based on customer reviews.

One look at SNR’s menu and it’s easy to see why they’re so popular.  You’ll find simple, tasty starters like fresh tortilla chips with three house salsas.  Or get them with their chorizo queso dip or guacamole made fresh to order.  Customers rave about their corn fritters with spicy ranch.  These are deep-fried pillows of sweet corn goodness served with a spicy, (and they mean spicy!) ranch dipping sauce.

The Barbecue-Latin American fusion includes the sandwich menu, with its pulled pork sandwich and chorizo burger.  But the highlight of the sandwich menu may be The Honest Burger (good quality beef, perfectly cooked and seasoned with salt and pepper).  It’s everything a burger should be.  One of the best features of SNR’s sandwich menu is that every sandwich comes with a side of their hand-cut fries.  They may be the simplest thing on the menu, but they are surely one of the most popular.  They’re just potatoes that have been washed, and hand-cut (by an actual human) that same day, then fried to crispy perfection, and seasoned with salt and pepper.  They’re so good you can order a whole basket to share.

The tacos are a reason to go all by themselves.  They’re $3.50 apiece, and simply delicious.  Each is built on a platform of two crispy, corn tortillas and dressed with house-made sauces that just take these tacos over the top.  The selection includes chorizo, cachete (braised beef cheeks), caritas (pork belly & shoulder), fish (battered, fried tilapia), chicken, lamb, pork tenderloin & fennel, carne asada (steak & grilled onion), veggie, and The Rib Taco.  It’s a fusion dish of succulent rib meat pulled from the bone and piled on crispy corn tortillas with their signature sauce, cilantro, and onion.  Or opt for the SNR Plate and sample the barbecue and the tacos.  For $16 you get two meaty ribs, plus any two tacos, and a side.  Or skip the taco, and just have SNR’s barbecued ribs.  Get a half-rack along with baked beans, slaw and cornbread for $17.  Whatever you order, everything is fresh and made from natural ingredients, with no fake sugars or artificial flavorings.

The drinks menu is almost as much fun as the food!  The beer list is extensive and impressively approachable.  Even novice craft beer fans can easily find what they’re looking for.  The list is divided by beer type.  The lager section includes the familiar Bud, Bud Light and Bud Select.  But there’s also Abita Purple Haze and Sudwerk Hop Lager.  The list also includes pilsners, amber & brown ales, tripels, IPAs, sours & saisons, wheats, porters, stouts, cervezas (Mexican imports), and a few varieties in larger bottles that are perfect for sharing (think Corona Familiar and 2nd Shift El Gato Grande).  Another interesting thing about the beer menu at Spare No Rib is that they’ve listed the alcohol content, so diners know up front if they’re ordering something a little stronger than the 4.2 percent by volume found in a Bud Light.

But beer is only part of the beverage menu.  You’ll also find hard cider and cocktails that go particularly well with tacos and barbecue.  There’s a house margarita, caipirinha and black mojito.  There’s also their Mexican Mule, a classic blend of tequila and Fever Tree Ginger Beer with a splash of fresh lime—a zippy, refreshing drink that will go with whatever food you order.  You can, of course, have a Fever Tree Ginger Beer (sold in 1/2 liter bottles).  Or choose one of the other non-alcoholic options including Jarritos Mexican sodas (pineapple, lime, or mandarin), a selection of San Pellegrino waters, Mexican Coke, Sprite, and Fanta (made with real sugar), and IBC Cream Soda.

Back in October 2016, Spare No Rib moved from their original location at 2200 Gravois Avenue (next door to Hodak’s in Benton Park).  In 2015 they began doing pop-up breakfast/brunch on the weekends at that location.  It was so popular that it grew into it’s own restaurant lovingly dubbed “Egg.”  So owner Lassaad Jeliti moved Spare No Rib to the larger 3701 South Jefferson site (across the street from Sump Coffee).  Now there are more tables, including outdoor seating when the weather warms up, and plenty of parking!  Spare No Rib in Gravois Park is open Tuesday – Thursday and Sunday from 11:30 a.m. to 9:00 p.m., Friday and Saturday 11:30 a.m. to 10:00 p.m.  There’s also a satellite SNR location in the Central West End at #13 Maryland Plaza (in the Bar Italia lounge).  It’s a nice spot for lunch if you’re in the neighborhood.

Contact Information:

Spare No Rib
Owner: Lassaad Jeliti
3701 Jefferson Avenue
St. Louis, MO 63118
Phone: (314) 354-8444

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Picture courtesy of Spare No Rib

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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.

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