ST. LOUIS, MO/May 14, 2017 (STLRestaurant.News) Schlafly Beer – A St. Louis brewing company is joining in the excitement of the much anticipated total solar eclipse this summer.
Schlafly Beer has announced plans to commemorate this summer’s solar eclipse with a special Path of Totality pack for its Helles-style lager. Beginning in June, consumers can purchase the special edition, black and metallic silver in all bottles of the beer style, including six and 12-packs. A pair of solar glasses to watch the phenomenon will also be included inside the pack.
“St. Louis is along the Path of Totality, the path of the eclipse that will experience total darkness. As science nerds at Schlafly, we are very excited for this, along with the rest of the city, so we wanted to do something fun to celebrate. The last total eclipse seen in St. Louis was almost 550 years before anyone had tried a Schlafly beer back in 1442,” said Founding Brewer Stephen Hale.
In addition, the brewing company will also offer a field trip to celebrate the spectacular event. Schlafly will bring the party to the epicenter of the eclipse with the “Schlafly’s Eclipse Field Trip” at the Dew Drop Inn in Bloomsdale, MO on August 21, 2017. The event will offer BBQ, beers, lawn games, and live music.
For the ultimate excursion, Schlafly will provide an all-inclusive pass including transportation from the Tap Room and back for $45. Tickets are limited and can be purchased at www.schlafly.com/eclipse starting on July 1.
A total solar eclipse occurs when the sun disappears behind the moon, turning daylight into twilight. This will also result in a rapid drop in and will reveal massive streamers of light streaking through the sky around the silhouette of the moon. This incredible sighting will move through the continental United States on August 21, 2017.
The last total eclipse occurred on June 18, 1918. It crossed the United States from Washington State to Florida.
More information about the total solar eclipse is available online at www.space.com and www.nasa.gov.
ST. LOUIS, MO/May 6, 2017 (STLRestaurant.News) Beer aficionados were thrilled when in April of 2013 Alpha Brewing Co. made its home at 1409 Washington Avenue in Downtown St. Louis. Owner/Head Brewer, Derrick Langeneckert, made the decision to open the brewery and tasting room because of his love of beer, and his passion for everything from the menu to the artisan taps.
Alpha Brewing Co. Announces Second Location in Tower Grove South (Picture property of St. Louis Media, LLC/Marty Smith)
The result was an extremely popular hang-out and quiet refuge just off bustling Washington Avenue for those who just love beer. Now, 4 years later, the brew master is at it again opening a second location in late fall. “We’ve closed on the building, ordered the equipment and construction has started,” said Langeneckert.
This second Alpha Brewing Company will be located in the popular Tower Grove South area at 4325-4326 Flyer Avenue. The company is investing approximately $2 million into the 13,000-square-foot space that will house a 15-barrel system capable of brewing up to 10,000 barrels. They plan to produce 1,000 barrels in the first full year of production. The brewery’s Washington Avenue downtown facility currently produces 200 barrels annually.
Alpha Brewing is known by locals as a high quality beer production company that distributes its own product, and has beer on tap at Mangia Italiano, Foam, Heavy Anchor, and West End Pub. The second Alpha location will feature a taproom with 100 seats inside and a 200-seat Biergarten outside. There will also be a kitchen, and plans to partner with a local restaurant for food service. The official opening date is scheduled for this November.
Alpha Brewing Company
1409 Washington Avenue
St. Louis, MO
Phone: (314) 621-2337
Pictures are property of St. Louis Media, LLC/Marty Smith
Maryland Heights Brewpub, Standard Brewing, Calling it Quits
Maryland Heights, MO/April 22, 2017 (STLRestaurant.News) – The gnarly cycle of the restaurant industry has claimed another victim. After less than two years at 12322 Dorsett Road in Maryland Heights, the Standard Brewing Company has announced plans to close at the end of the month. The brewpub inside the old Fuddruckers had been open since September 2015.
The announcement was made Wednesday night on the SBC Facebook page. The post read:
It comes with great sadness that Standard Brewing Company will be pouring it’s (sic) last pint Sunday April 30th. We want to thank everyone that has supported us during our journey. Please come see us one last time and have a beer with us (or several). We have plenty of beer, so we are offering $10 growler fills every day till the end. We’ll also be running several specials. We will be open during our normal business hours until May 1st. Hope to see you all soon. Cheers,
The Standard Brewing Family
Mug Club members should expect a special email regarding the closing.
Before opening SBC, Jeff Harlan and Jeff “Jonesy” Jones had owned a brew-it-yourself store called J2 in Chesterfield. At SBC, Jones is the brew-master with Harlan focusing more on the business and front of house. The brewpub offers eight to twelve of their own hand-crafted beers on tap. Some of the varieties offered regularly include a light, German-style Hefeweizen to a robust Dry Irish Stout, plus an American blonde ale, a Belgian tripel, and two IPAs. They also made special small-batch offerings. In January 2016, Harlan and Jones tapped Executive Chef Wade Waller (Zydaco Blues, Eleven Eleven Mississippi, Vin de Set, Cleveland-Heath) to elevate their pizza-driven menu, and create beer-infused dishes to accompany their what’s on tap.
No details about what’s behind the closing have been forthcoming. But the recent closure of a nearby hotel may have negatively affected business at the brewpub which is situated in a somewhat difficult to access location just west of I-270.
Standard Brewing Company will be open Tuesday – Thursday from 4:00 p.m. to 10:00 p.m., Fridays from 4:00 p.m. to midnight, Saturdays from noon to midnight, and Sundays from noon to 8:00 p.m. through Sunday, April 30, 2017.
ST. LOUIS, MO/April 15, 2017 (STLRestaurant.News) There’s no denying that St. Louis is one of the great beer brewing cities of the world. Well now, according to Paste Magazine, Urban Chestnut Brewing Co. which is the third-largest brewery in St. Louis has the second-best wheat beer out of their list of the 59 best wheat beer/hefeweizens.
Paste Magazine returned to print in March of 2017, as a quarterly magazine writing about a number of different topics such as Music, Movies, TV, Design, Style, Visual Arts, Tech, Food, Drink, Travel, Politics, Media, Business, Science and Health. So how did they come to their conclusion? Professional beer writers, brewery owners and beer reps did a blind-tasting of 59 American pale wheat’s and German hefeweizens to make that determination.
Each year Urban Chestnut produces about 20,000 barrels. They have locations in the Grove, Midtown and Germany. “This is one of those beers we never seem to be able to praise enough,” Paste said. “We have yet to encounter any American brewery that consistently brews classic German styles as cleanly and superbly as St. Louis’ Urban Chestnut. This is just what these guys do best, and it’s well past time that everyone else shared our esteem.”
Schlafly Beer, the second largest St. Louis brewery producing over 60,000 barrels a year has made the top 10 list twice, with its hefeweizen coming in at No. 4 and its raspberry hefeweizen at No. 8. According to Paste, ” The raspberry hefe gives you is the best of both worlds — decadent aroma, but without all the cloying sugar or artificiality on the palate. For that reason, it’s absurdly drinkable.”
St. Louisans will have the opportunity to make their own determinations on their favorite beers at this year’s St. Louis Microfest. The 2017 22nd Annual St. Louis Microfest will be held on Friday, May 5, 2017, 6:00 p.m. and Saturday, May 6, at 10:00 p.m. It is one of the premiere festivals in the St. Louis area offering festival goers the chance to do a lot of sampling.
Grand Opening of 4204 Main Street Brewing Co.’s New Digs
Belleville, IL/March 13, 2017 (STLRestaurant.News) — Belleville’s favorite little craft brewery is about to get a whole lot bigger. 4204 Main Street Brewing Company at 4204 West Main Street has announced the grand opening of their new, larger brewery, canning plant, and tasting room about 1.5 miles up the road from their original location. The new facility at 6435 West Main Street will also include banquet hall seating for more than 500 and a catering kitchen. The grand opening of the new bar and banquet hall will showcase the $3 million renovation of an abandoned store. It will also showcase their newest draft beer, a Vienna lager. The public is invited to have a look, and a taste at 5:00 p.m. Saturday, March 25th.
Back in August 2016 we told you about brewery owners Todd and Julia Kennedy’s plans to open a new canning facility and tasting room in the old Mad Pricer grocery store on West Main Street in Belleville. The Kennedys signed an agreement with developer Adam Hill at that time. Hill had purchased the run down shopping center and secured $2.49 million in tax incentives from the Belleville City Council to help pay for renovations. The Belleville News-Democrat reports that Kennedy and his developers don’t expect to use all of the tax incentive once the project is finished.
Once complete, the new facility will expand 4204’s brewing capacity by more than 1600-percent. Currently, they make about 4,000 barrels of beer each year. That will jump to about 65,000 barrels starting next month. The original brew house at 4204 West Main Street will remain operational, and the restaurant with the great patio will stay open. Their Alton restaurant at 180 E Center Dr will also remain open. The original 4204 West Main brewhouse will become the laboratory for new brews. The plan is to try new things out at the original restaurant, and see how people like them. New beers that become popular at the restaurant will likely become available by can at other sales venues.
Why the drive to put high quality craft beer in a can? The marketing opportunities are obvious: get your beer into more sales outlets (other restaurants, bars and stores), and sell more beer. 4204 brews are currently available in dozens of locations in Missouri and Illinois. Beer makers and distributors like canned beer because cans are lighter and cheaper to ship than bottles. They’re also 100-percent light proof which protects the beer’s flavor (especially important for very hoppy beers, like 4204’s 2 Hop India Pale Ale), and they seal airtight, also ensuring freshness. Cans chill faster than bottles and they’re 100-percent recyclable. That sustainability factor is valued by beer makers and consumers alike.
That same philosophy of sustainability permeates the craft beer industry, and it’s behind the Kennedys’ choice to renovate an existing building rather than constructing an entirely new space. Craft brewers in St. Louis and elsewhere have made it a practice to convert abandoned buildings like the old Mad Pricer store in Belleville into breweries and brewpubs. Todd Kennedy has said that’s part of the ideology behind craft brewing.
If you can’t make Main Street Brewing Co.’s grand opening, you can still get a look at the new facility at the 5th Annual Belleville Ale Fest on Saturday, April 22. They’re hosting it this year at the new 6435 West Main facility. The new digs provide ample space inside and outside, so the festival will go on rain or shine. As in other years, there will be a selection of 4204’s products to sample, as well as beers from around the country, and those of other local craft breweries, along with live music and food vendors. Because it will be at the brand new facilities, this year’s guests will be able to watch the beer brewing in progress.
ST. LOUIS, MO/February 10, 2017 (STLRestaurant.News) Centennial Beer Festival – Nine years ago the Centennial Beer Festival was born and all these years later, it is still going stronger than ever. It has grown into one of the most all-encompassing and largest indoor beer festival in St. Louis.
The festival is held at the old Malt House Cellar in the Lafayette Square neighborhood. The restored malt house was built in 1876 for the Schnaider Brewery and is comprised of multiple historical rooms to explore while you taste more than 200 beers. The historic building serves as the unofficial kick-off to the Beer Festival Season in St. Louis and adds much to the overall experience.
There’s no better way to celebrate all that is grand about beer, beer making, beer tasting and the history of beer than during this Centennial celebration. It’s a meeting of the minds for beer enthusiasts. Breweries, distributors, beer makers and beer historians will all be on hand to share their craft with festival goers.
Breweries’ play a major role in our neighborhoods and are a big part of the overall community. They serve as a social and economic center and can become a pillar, and in some cases, the face of a community. Two great examples are the identity of AB in St. Louis and the upstart Modern Brewery drawing beer aficionados into a neighborhood for the 1st time.
This year there will be 35 local and regional breweries, plus an additional 45 craft and international breweries. It’s a fantastic opportunity to experience great food and drink, but more importantly, a chance to check out tasting rooms and meet the owners and brewers behind the bar. Each one has a unique story about the beers, the steps to opening a brewery and why they are so passionate about their craft.
The 7th Annual Brewmaster’s Dinner on Thursday night featuring Civil Life founder, Jake Hafner, Brewmaster Dylan Mosley & Executive Chef of Moulin Events, Ryan Luke has sold out. But there’s plenty to keep everybody busy. On Friday night, Saturday afternoon and Saturday night there will be a tasting that includes all the local & regional breweries plus the best domestic and international brewers.
Can you think of another place where you can try more than 200 beers with unlimited samples? The Home Brewer’s competition is on Friday night and as part of your ticket you can vote for your favorite beer. The winner will brew a commercial batch and feature their beer at 21st Street Brewer’s bar.
There’s a VIP upgrade available for Saturday afternoon and evening and features rare, vintage and cellared beer and light snacks in the Malt House Cellar. Every guest will receive a souvenir tasting glass and each session features live entertainment.
Helping St. Louis’ Craft Beer Industry Thrive – Kirkwood Station Brewing Company
KIRKWOOD, MO/February 1, 2017 (STLRestaurant.News) – As St. Louis beer drinkers’ loyalty to all things Anheuser Busch seems to be slipping away along with the storied breweries local ownership, the city’s craft brewing industry is gaining ground. In fact, it’s thriving. It seems every few months a new microbrewery opens or a new craft brewer taps another inventive creation. Our collective beer drinking attention has been drawn to St. Louis’ artisan and craft brewers in part because they are creating malty, hoppy, zesty ales, stouts, and lagers just for us. And in typical St. Louis style, the more established craft brewers are fanning the flames of this new beer making tradition by giving a leg up to the newer makers. That’s most evident in collaborations like the one that has Schwerpunkt Brewing Company making beer at Kirkwood Station Brewing Company.
Schwerpunkt is the brainchild of venerated home brewer Justin Bradbury and Howard Schroeder (founding members of the Jefferson County Home Brewing club). Bradbury’s award winning beers had become very popular on the home-brew competition circuit. So he teamed up with Schroeder in order to honor public requests and make the beer available for sale.
Enter Kirkwood Station Brewing Company at 105 E Jefferson Ave, in historic Kirkwood. Owner Mike Willerton and his team have already built a successful brewery, tap room and restaurant with a loyal clientele. They’ve brewed dozens of different beers over the years, and they brew a lot of beer. KSB can brew up to 30 barrels a day in two batches of 15 barrels each. They have to make a lot of beer since they sell a lot of beer. Kirkwood Station Brewing serves up several year round brews as well as a lengthy seasonal list. And they sell their beer in their restaurant and tap room along near the historic railway station, as well as in restaurants, bars, and brewpubs across town. KSB also began canning some of their beers in 2014, expanding sales to grocery and other retail stores.
Kirkwood Station’s best seller is its Blackberry Wheat, a light, refreshing, fruity beer with a crisp, clean flavor that goes really well with food. And the Ale Fleur One that was created for the St. Louis Football Club is another popular choice. The Ale Fleur One uses just one type of malt (Pale Ale Malt) and one hop variety (Citra) to showcase the 2 ingredients. According to Brian Ilg, KSB’s current brew-master, it has tropical fruit and citrus (lime and grapefruit) flavors, making it refreshing enough that you can enjoy more than one.
KSB brewmaster Brian Ilg learned the craft at Kirkwood Station when he moved from service in the front of house to the brewery operation. Ilg is continually working to develop new brews, because keeping it fresh is what keeps customers coming back.
Inviting new beer makers like Bradbury and Schroeder to brew in house and adding their signature brew to the tap is another way to keep things fresh at Kirkwood Station. Schwerpunkt’s Cinnamon Roast Brunch was added to the tap at Kirkwood Station on January 20. It’s a flavorful milk stout made with cinnamon sticks, cacao nibs, vanilla, and organic coffee (sustainable beans from Community Beans Coffee Roasters of St. Louis). Schwerpunkt produces eight beers so far, with names as intriguing as their profiles, like It’s A Blonde Thang, Juice Nuk’em, S’mores Imperial Stout, and I Fell Off My Unicorn, to name a few. Right now, KSB is the only place you can get Cinnamon Roast Brunch on tap. But starting next month, they’ll be available at the Russell House Restaurant, Inn & brewery in Hillsboro.
The award winning craft beers by Kirkwood Station Brewing Company are available on draft, in growlers, kegs, and four-packs (at local grocers). KSB also offers an extensive menu of classic American fare designed to go particularly well with their craft beers. You’ll find a nice selection of apps on the menu, including sliders, hand crafted Italian meatballs, and Beer Battered Train Tracks (fried pickles). One of the highlights of the app menu is the fresh baked braided pretzel & brew-master’s beer cheese soup. It’s a warm, soft, chewy pretzel braid, oven-baked to a golden brown perfection and perfectly salted. It’s served with stone ground mustard, honey mustard, and their delicious homemade beer cheese soup that is just the right consistency for dipping. They’re also a dab hand at pizza making, offering both flat breads and New York style hand tossed, with seven meats and eight veggie toppings to choose from. There are burgers, including a turkey burger and a vegetarian black bean, as well as the Railroad Patty Melt. It’s their Angus beef patty, caramelized onions, Swiss cheese, and their house-made Thousand Island dressing all toasted together on marbled rye bread to melty, cheesy perfection. Dessert choices include chocolate cake, apple tarte, crème brûlée, which are all quite good. But the house specialty is the Warm White Chocolate Bread Pudding. It’s a decadent slice of homemade bread pudding drizzled with KSB’s Brown Ale caramel sauce and served with a flight of Midnight Train!
Kirkwood Station Brewing is open Sunday – Thursday from 11:00 a.m. to 10:00 p.m. and Friday – Saturday from 11:00 a.m. to 1:30 a.m. Happy Hour is Monday – Friday from 2:30 p.m. to 6 p.m. They also have live music every Friday and Saturday night, and most Sundays too. Their patio is nice in warmer weather. And you should ask about their free guided brewery tours. It’s a chance to learn about the brewing process from people who love brewing beer.
Giving Schwerpunkt a little brewing space and a tap isn’t the first time KSB has helped another brewer out. It’s just the latest. But that’s the way it is in the St. Louis craft beer community. That collaboration among craft brewers has been integral to growing the industry here. The folks at KSB know that in a city like St. Louis, what goes around comes around and sowing the seeds of artisan collaboration helps the entire industry grow. KSB may have Schwerpunkt on tap in their house today, but their own beers are on draught in more than 50 bars, restaurants, wineries, and yes—other brew houses across the metro area. Kirkwood Station Brewing Company is still growing, still crafting new brews and new followers too.
St. Louis, MO/January 28, 2017 (STLRestaurant.News) – Some things are better together: bacon and eggs, macaroni and cheese, tables and chairs, hops and barley, beer and barbecue, and rock & roll. When two brothers put a few of those pairs together in 2013, they may have created brewpub paradise. Brothers Justin and Jerid Saffell combined their passions—Jerid’s love of beer making and Justin’s love of music—to create Heavy Riff Brewing Company at 6413 Clayton Avenue, the first microbrewery in St. Louis’ historic Dogtown neighborhood. This is a craft brewery with attitude.
At HRBC, the Saffell brothers have blended the music into all aspects of their craft brewery, from signage, to decor, and even the names of the beers they create. Inside you’ll find vintage rock & roll posters (Jimmi Hendrix, the Grateful Dead), a backbar hung with electric guitars (including one signed by Neil Simon), and a row of beer taps that all look like guitar necks. There’s also free shuffleboard and steel tip darts! The brewpub has the comfortable feel of a neighborhood bar, but the product is truly artisan. Jerid Saffell says he started as a home brewer before quitting his job to work in a local microbrewery, and thus began down his road to creating HRBC with his brother Justin. Jerid says it’s an accomplishment they couldn’t have done without the support of family, especially their wives.
Jerid Saffell talked with Bill & Frantz about what led him and brother Justin to create the Heavy Riff Brewing Company.
HRBC’s focus is on the beer. The Velvet Underbrown was Heavy Riff’s flagship brew. This velvety American brown ale is creamy and “oaty” with restrained hop character and a hint of dark chocolate on the finish. It was their first creation and a great place to start. The taps at HRBC feature 15 draft beers. Most are their high quality, house made brews. One or two of them are craft beer or cider of local and regional origins. Right now that’s Woodchuck Gumption Cider (a 5.5% ABV Fruit Cider). Besides HRBC’s Velvet Underbrown, some of the HRBC creations on tap currently include: Heavy Riff Black Dog (9.0% ABV 25.0 IBU) a complex and decadent Bourbon Oak Aged Imperial Porter; Heavy Riff Vanilla Coffee Underbrown (6.5% ABV 30.0 IBU) a velvety creamy American brown ale infused with Kona Coffee and Fresh Vanilla Beans; Heavy Riff Candy Floss-Pomegranate Wheat (4.4% ABV 18.0 IBU) a flavorful wheat ale with enough pomegranate to give it a slightly tart taste; Heavy Riff Head East IPA (7.0% ABV 65.0 IBU) an East Coast inspired IPA with a slight dankness and hints of peach and tropical notes; and Heavy Riff Shady Lane Amber Ale (4.7% ABV 35.0 IBU) a moderate amber ale with a distinct toasty caramel malty flavor, plus eight others. The prices are reasonable and the beer is available in flights, half/full pours, and even growlers to go.
Heavy Riff is a brew pub, so they also feature a tremendous whiskey selection, solid wine choices, and a full bar. Plus they offer a great menu of appetizers, sandwiches, and salads that go well with beer—all made fresh daily. Start with the spent grain beer bread. It’s a sweet beer bread served with their signature spreads (maple walnut butter, orange butter, and roasted garlic and green onion cream cheese). Or try the giant spent grain pretzels and house-made cheese sauce. These soft pretzels have an extra textural appeal because of the spent grains, leftovers from the beer making process. What great ways to recycle!
The real meat of the Heavy Riff menu is barbecue. There are nachos, sliders, sandwiches, and salads loaded with smoked pulled pork, beef brisket, and turkey. As if that wasn’t enough they also have smoked tofu and their scratch-made seitan, hickory smoked with their signature rub—a customer favorite. Customers love the nachos and also rave about the house-made barbecue sauces which come in three styles: Saint Louis Blues, Pineapple Head, and Kansas City style. The sides are top tier. The creamy coleslaw, burnt end beans, and cornbread are especially popular choices.
The kitchen is open Monday – Thursday from 4:00 p.m. to 9:00 p.m. and Friday – Saturday from noon to 10:00 p.m. The Tap Room is open until 11:00 p.m. Monday – Thursday, and until midnight Friday – Saturday.
Heavy Riff Brewing Company may be one of the newer microbreweries in town, but their special combination of ambiance, amazing beers, ales, and IPAs, terrific pub food, and warm, friendly service are getting great reviews. The 98 seat taproom, 4 big screen televisions, free steel tip darts, and free shuffleboard don’t hurt either!
Anheuser-Busch has successfully transported beer using self-driven truck!
ST. LOUIS, MO: (STLRestaurant.News) Anheuser-Busch is well known in our community as one of the largest employers and provides their products to almost every restaurant, hotel and casino in St. Louis as well as across the world.
Anheuser-Busch was founded in St. Louis in 1875 to 1879. Anheuser-Busch was the first brewery to transport beer across the country using refrigerated railroad cars. AB has been a subsidiary of Anheuser-Busch InBev since 2008, a controversial event that appears to be working out just fine.
Looks like their tradition of leading change didn’t get bought out as AB is partly responsible for the first successful delivery provided by self-driven transports. Yes, a semi-truck delivered 52,000 cans of beer without the assistance of a qualified CDL licensed driver.
AB partnered with Otto, a self-driving trucking company that is owned by Uber to complete the world’s first shipment by a self-driven autonomous transport. It was a 120 mile journey down highway I-25. Can you imagine pulling along side of that truck and “not” seeing a driver? I’m sorry, but that would have scared the beer right out of me.
The objective is to provided a more efficient and safer method of transporting goods.
We will keep this article short, but we highly recommend that you watch this video. It is another perfect example of how technology is shaping/changing our lives without most of us even realizing it. It is effecting areas of our lives that we miss at times. This will change the transportation industry forever.
Our only question is; if the truck had violated the speed limit, who would have been blessed with the speeding ticket? Additionally, AB appears to have taken their “designate a driver” program to a new level.
HIGHLAND, IL: (STLRestaurant.News) – Where can you go to get a New Orleans style po boy, fried alligator tail and remoulade, homemade potato chips and a more than respectable craft beer selection? Follow the tracks to Railshake, 504 Walnut Street in Highland, Illinois!
Part gastropub, part good old fashioned tavern, the Railshake sits in an historic brick building right next to an active railroad line. The building dates back to 1856 when it was built as a hotel for the railroad. As such, it’s always had a bar. Railshake owner Teffy Beard says the bar back in place now in the restored interior is the same one that was in service in the 1850s. The decor is a combination of clean, modern design in rustic wood and brick surroundings. It’s reminiscent of the kind of place you’d find in Soulard, which was the plan when the building was restored and Railshake first opened in 2013.
The menu has a decidedly Cajun/Creole slant to it. They offer boudin balls, jambalaya pasta, muffaletta (made with country hard salami and smoked ham, then topped with olive relish and provel cheese). You can get real alligator tail, breaded and fried and served with spicy remoulade. Their po boy sandwiches feature your choice of deep fried crawfish, gator, or shrimp and they’re topped with a crispy, sweet slaw. They even have gumbo, red beans & rice, and etouffee.
Besides Cajun/Creole cuisine, you’ll also find the kind of food you’d expect at a top rated bar & grill; cheeseburgers, fries, steak and sandwiches, but they’re done Teffy’s way, with a nod to extra flavor. Consider the Railshake take on grilled cheese for instance. It’s a triple-decker with smoked Gouda sauce, Provel and American cheeses melted together on buttery sourdough. It’s vegetarian friendly, unless you add their crispy, thick-cut bacon, which you can, and you should.
Even more than the food, and friendly service, Railshake may best be known for their extensive craft beer selection which rotates seasonally. They have 18 beers on tap—all craft beers, except for Stag, which is a local favorite. They also have a wide selection of bottled beers, bar drink specials and local craft sodas. Enjoy your drink at a table with your meal, or chill at the bar and your beer chills too, thanks to a built in frost rail. There’s also a three-season patio overlooking the railroad tracks. And if you’re lucky a train will rumble by and you’ll get the chance to feel how the place got its name!
Railshake is open Monday – Thursday 11 a.m. to 1 a.m., Friday & Saturday 11 a.m. to 2 a.m., and Sundays 11 a.m. to 3 a.m.
Owner: Teffy Beard 504 Walnut St
Highland, IL 62249