9/27/2023 0 Comments Sneak a peek conway![]() Impressive as well is the "Don't Touch, It's Mine" salad (right, shown with sliced steak), where the kicker is “fried zucchini croutons," an addictive invention of Baldanza’s that could (and should) be a stand-alone side dish.īaldanza’s faves include the Reuben (O'Fallon beer-braised corned beef on Companion’s marble rye) and the "Short Slided," the Shack’s toothsome take on the French dip, with short rib standing in for sliced roast beef, and Companion's mini-brioche buns subbing for the baguette. The "Lord of the Wings," a full pound of rubbed-then-smoked chicken wings, receives an after-glaze of BBQ sauce and cider vinegar before being oven baked. ![]() The burger is now called the “Cease and Desist.” Advantage, OG.īesides ham cut to the perfect thickness, the Cubano sandwich boasts pulled orange/lemon braised pork, swiss cheese, half-done pickle chips, and yellow mustard. Formerly called The Shackburger, the OG camp received a missive from the Shake Shack suits requesting they change the name. ![]() The house burger-an 8-ounce blend of brisket, chuck, and sirloin cooked-to-temp on a flat-grill-has an interesting back story. The $12 sandwich comes with a choice of several sides, including “sweet pot tots,” or upcharge options like brisket chili and homemade soup. Additional texture, flavor, and a cheese kick come from add-ons of honey mustard and crushed Nacho Cheese Doritos. We’re not sure of the percentage of each, but will avow that the smoked "Wicked Good Turkey" sandwich on a Companion pretzel bun (right) is no overstatement. Sexhauer said that an existing in-kitchen smoker was retained, a top-of-the-line Old Hickory model that is now fueled with hickory and cherry woods. The GM is Ben Bueker, who’s managed several OG restaurants. "The 8-ounce chicken breast sandwich gets a honey-brine," said exec chef Harry Sexauer, who shares kitchen duties with James Smith, both of whom have prior Shack experience. In Frontenac, we’re completely unencumbered.” "In Valley Park, we owned two other restaurants in the same center and we didn’t want to handcuff them. The breakfast menu at the new location will parrot the one in Valley Park the lunch and dinner menu will be “almost completely different,” according to Baldanza. “I'd look around at lunch,” he said, “and was amazed to see that over half the customers were ordering breakfast items.” Some of his Shack customers are already heaping praise on the new location “because now they don’t have to drive as far.”Ī bouncy array of Omelets, Plates, Skillets, and what the menu calls “Griddle Love” (try the corn flakes-encrusted French toast), all prepared in the quality-driven, chef-inspired manner the organization’s devotees have become accustomed.Īnother surprise for Baldanza was the carryover popularity of the served-all-day breakfast items. Baldanza thought that opening for “breakfast, lunch, & sometimes dinner,” as the tagline says, might be a good idea, but never thought it would be the breakfast destination it became. The premise was to create a themed restaurant like the oft-remembered Shack in Columbia, Mo., “an iconic place that alumni would want to revisit every time they returned to campus,” said managing partner Brant Baldanza, whose OG Hospitality Group also owns The Tavern, two locations of The Corner Pub & Grill, and Cucina Pazzo.ĭespite moving the flagship to Valley Park in May of last year, The Shack did create a following-a huge one, in fact-and somewhat by accident. The Shack is the kin of its sister store in Valley Park (the original location bordered the SLU campus in Midtown). (The restaurant will open softly this Sunday and Monday, where in exchange for comments and criticism, all food will be half-price). But opening it is, officially on Tuesday, April 14, in the former Salted Pig location at the corner of Conway and Lindbergh. If you’re amused that a restaurant called The Shack is opening in the swank suburb of Frontenac, the oddity wasn’t lost on us, either.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |