Listen: Saint Louis, Westport, Chop House discussed on At Your Service
"And we are back with actress this game. And I am joined by George many. He of the dining at of Saint Louis magazine, one of my favorite people and planet, and we are talking food in this whole hour. We're talking Saint Louis, foodie culture, and the whole scene, and I rely on George for all of my restaurant recommendations, and we were talking about some of the the major closings on of last year. But one thing we wanted to alert listeners to was Kemal's, which is moving it's moving out of that building closing moving. It's closing in the met building moving to Westport plaza. And we let's face a chemo's has been around for. I think ninety three years thirty of it have been at the tight. Well, they were original to the building weren't they when it was built I or shortly thereafter, maybe were there. I think they moved up stairs later. But they've been there thirty years, and that's view. I mean you. Unique. I mean, you're sitting right. If you get those little tables right on the windows, you're just like right this close to the arch in it's just fantastic. And and people think oh my gosh. It's moving. Well, just remember that you've got until the end of January. So go to check it out. So yes, the fair will will remain, but, but that view is going to be gone, so everybody should go and just didn't even those that haven't gone there because it's spectacular is. Now, it's interesting what they're doing the they're moving to Westport, but it's going to be called Kemal's chop house. So the concept is changing as well. People say, well, why do you you know, you're? What's good classic Italian for ninety two years. What are you changing it for in? This was interesting. I didn't know the answer myself until the owner told me he said, well, the top selling items are all chop house item steaks fish name and reflect what we're selling. Yeah. He said, you know, we've got this entire menu of Italian dishes, and he said at the end of the day. Many of them. We sell a lot of cannelloni a lotta lasagna. There are some hits. There are some biggies that will remain at the chop house. But it's interesting that they're just tailoring it to what people are smart, though, you're giving the customer what they want. And it's like he's gonna try to change things when he goes out west. He said this is what he knows what works. Well. Yeah. Ninety years in a lot of chefs. Pay attention to that in a lot of them say, you know, what I'm gonna do what I wanna do. Sometimes they and Westport seeing a revitalization out there. I mean, we're seeing a lot of new jobs out there, and you see restaurants following the people. So they're going to be more people out there. So I am not surprised. I think it's great. And I think, you know, hats off to the Auckland's for merchandising Westport and revival in putting that Westport social in which is a huge huge success. It is. And it's starting the revitalization. I mean love that. Because when I was little Westport was everything in it. You know, it had some lean years. Yeah. And now it's coming back again. I love it area in the worldwide technology people that's a that's a big building. With a lot of folks. And there's a need for finer dining there now. Really wasn't before. And it's like wasn't there. Dear door and hearts there for a while. That was the steakhouse the last sort of fine. Dining there wasn't there. That's the that's the space. They're they're taking. Yeah. It's been kind of on the wane for awhile. And now it's on the rise. And I think that's again, I can't say enough good things about him Union Station. The people as port. They just bought all those places and enter turning things are happening. I just think it's amazing. Mariam everything that's happening down there. So okay. Well, this is a good segue. So now, give us some of the big hits that were two thousand eighteen that you think are going to be continuing to two thousand nineteen and then maybe you can tell us about some of the new stuff coming one that. People's assay. You know, what was what's your favorite restaurant of the year? And it's funny. How you look at these. Because if they opened on December thirtieth is that still a restaurant, he considered most of us say, no, you got to give it a month or two or at least. Yeah. So so people say what's your favorite restaurant for two thousand eighteen and it was actually one that opened in December of the year before. Okay. Paul louis. Undermine everybody is going crazy. Everybody loves it. And it's just just extremely well executed. It's a great neighborhood. King Louis C. These are not these are people who knew how to do it before as well. That's right. And this is Matt Maguire owns it who's done. He's one of the best operators talent. He did it exactly the way he said, and it's performing exactly the way he thought it would in. It's in everybody easy. I mean, you know, being a new restaurant you chances are you're not gonna make it. But you know, these people with experience in we're keeping them here. Which is great. Yeah. Keeping them as a guy who's opened a couple of restaurants. It never opened. And they never the way you think it's going to be something changes. Right. And he did this exactly the way he said. And it's like I said, he's he's the way he wanted it to be my favorite meal ipad, and I wanted to get your opinion. Louis. No. I went my favorite meal that I've had so far and I need to go to Louis. I haven't had a chance to go there because it's so busy, and everybody's there. I went to Pino and I loved it. I had a wonderful meal there. I mean, it's so tiny what I didn't anticipate because I've known peppy since high school. So I've been wanting to go and finally all have our stories. So, of course, we deal great. But anyway, we were in a play together. So sorry peppy, but I have to tell people we were actually in a CBC play together. And that's where I met him. So yeah, I mean, he's an actor. Don't you know, don't underestimate his wide swath of skills? I had a beet salad. That was the best thing I've ever had. I just I loved it. And we just don't know it felt like you were in somebody's kitchen. It's so small that's the way it feels. I think it seats about twenty five apple and you walk in, and it feels like less, and it's like, it's like, you're attending a little dinner party. Well, it was because I we sat at the bar by the end of the evening, we were friends with the people that were sitting at the bar with. But you really did feel like you were in his kitchen. And you know, he's like, oh, try this. Try this try that try and I love that. I love to have things recommended to me. And you know, because I want to try new stuff, and I don't always in good at that. So if somebody helps me I'm better at it. But you know, I felt like I was in his kitchen. It was a phenomenal. You know is he calls it a southern Italian soul food like like his grandma used to make and with a twist. Yeah. And it's he's he's always been an excellent cook. But this is really in his he's found his name in his wheelhouse in everyone is embraced it. Sometimes your niche is wonderful. But if people don't get it and don't like it and donate it. There's no point. But there's enough of the old flavor with the new twist things, I wouldn't necessarily try. But when you mix it with something, I recognize it. He think he's doing a great job. It's a charming little neighborhood place. And the only odd thing about it is it has a wide our address. It's right across her mantha wny's. Well, we were just talking about right down the street from all Zoe's restaurants. But it's on the little side street there. It's about rights to know about the the you'd actually faces I think the street's called Westwood. So people have have gone down there. I couldn't find a place. Well, keep looking at their stand. There's white out addressing this not on why down. So that's the first thing you have to know. And the second thing is it's teeny. The third thing is there's a great the patios. Great one when it ever gets end, which doubles the size and."