Make sure to get a BLT and a malt, whatever flavor is your favorite. Eat it in your car on the way to Crown Candy Kitchen. Then, I'll send you to Mama Toscano's on the Hill. Pick up a little container of toasted ravioli. You don't even need to eat anything there. "I'll tell you to head down to Soulard Market and just walk around. "I'll tell you to start your Saturday morning at Winslow's Home with a coffee and a pastry. "If you have a weekend, I'm going to send you to the places that you can only get in St.
We asked Meyer to share his hometown guide - the itinerary he'd share if a friend asked him to plan the perfect weekend in St. However, outside of his restaurant, Meyer has his own list of bests - the places he tries to visit whenever he comes to town and where he directs his friends when they ask for his St. Louis-only menu of items, including the "Mound City Burger," a double burger covered in molten Provel cheese, bacon and a secret sauce based on the "kitchen sauce" at Fitz's. "I can't imagine if we didn't bring our absolute best to town."įor Meyer, "the best" means the brand's top talent and its signature smashed burgers, thick concretes and crinkly fries, as well as a St.
THE INNKEEPERS PARENTS GUIDE CRACK
"I get one crack at coming home, and we have to nail this," says Meyer. Louis location - but if they were going to do it, they had to do it right. When Shake Shack opened in Chicago three years ago, he and his team realized they had paved the way for a St. Though he's wanted to bring the brand here for almost ten years, questions about the supply chain, management team and the ability to maintain what he calls a culture of "enlightened hospitality" held him back. Louis gave me, it gave me everything I am in terms of understanding that a restaurant, at its best, can make people feel better than when they came in."īut Meyer's love of his hometown has added a layer of pressure in opening the first-ever St. "What all this added up to was not so much the food, but how they made you feel," Meyer explains. And on extra special occasions - say, every seven years or so - his parents would take him to Tony's. Imo's before Blues home games Talayna's after. Only when he was older would he get the massive prime rib. There were Slay's and Giovanni's on the Hill and Kreis' for the chicken and dumplings enjoyed under the cuckoo clock. Meyer is effusive in recalling the experiences of his youth that informed his outlook on food and hospitality. It was hugely inspirational - we have a coffee milkshake here." They'd pour your glass and give you the silver canister for the dividend so you could pour that extra in. "They had a great cheeseburger and some of the best coffee milkshakes ever. One of his favorite haunts was the now-shuttered upstairs restaurant at Straub's in Clayton, where his go-to meal would later inform the Shake Shack menu. Not one."Īs Meyer got older, he began to explore the city's food scene on his own - from a simple trip to Schnucks and the old Ladue Market to Soulard Market once he could drive. "We cooked together inside, outside, on the grill.
"They would often babysit at night, and the food and conversation at the dinner table was like getting an education that I never otherwise would have gotten," Meyer explains. That culinary education would prove foundational. Louis, working at his dad's office and living at the Meyer household. Many of the innkeepers later found themselves in St. Louis, his father started a travel company with all of the connections he had made. Many of them were innkeepers, and when his parents returned to St. Meyer was born to a mother and father who spent the first two years of their marriage in the south of France (his father was Army counterintelligence), eating and getting to know the locals.
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