Can you imagine the smell of those delicious ribs wafting through a dense neighborhood? I'd be constantly hungry.jmstokes wrote:I'd prefer Pappy's at Watson and Southwest. Walking distance from my house.
That said, sad if they fail due to silliness with partners. Ugh.
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I can't think of an open spot in the Watson/SW/Hampton area.
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I guess I've never gone west on SW right there.
I live close enough to Bogart's to smell it every day, but I'm only able to eat there on Saturdays. Torture.Mark Groth wrote:Can you imagine the smell of those delicious ribs wafting through a dense neighborhood? I'd be constantly hungry.jmstokes wrote:I'd prefer Pappy's at Watson and Southwest. Walking distance from my house.
That said, sad if they fail due to silliness with partners. Ugh.
I used to live in the Linen Lofts during my undergrad days at SLU... we'd throw big parties in that apartment a lot in those days... and after the parties were over, around 1 or 2 in the morning, while we were winding down on the couch, we'd often smell Pappy's starting to slow-cook their meats just down below our unit. Keep in mind this is after the parties, when we'd be under the influence of substances.ebo wrote:I live close enough to Bogart's to smell it every day, but I'm only able to eat there on Saturdays. Torture.Mark Groth wrote:Can you imagine the smell of those delicious ribs wafting through a dense neighborhood? I'd be constantly hungry.jmstokes wrote:I'd prefer Pappy's at Watson and Southwest. Walking distance from my house.
That said, sad if they fail due to silliness with partners. Ugh.
Talk about torture.
http://www.stltoday.com/lifestyles/colu ... 2ef87.html
Pappy's Smokehouse lawsuit settled
Pappy's Smokehouse lawsuit settled
The lawsuit surrounding the popular Pappy's Smokehouse is settled — and Mike Emerson, the business' public face, is retaining ownership.
"It's a good day and Pappy's moves on," Emerson said. "It was all settled amicably and it's all done. Nothing is going to change."
Emerson said this afternoon that he and John Matthews, who constitute "Three Pigs BBQ," bought out their other partner, Michael Wegmann. Wegmann is part of Wegmann Cos., which invests in property and businesses in the Midtown Alley area.
After opening in 2008, Pappy’s garnered national attention and high marks in restaurant reviews. The restaurant is at 3106 Olive Street in midtown St. Louis.
In February 2011, Wegmann sued Emerson and Matthews, alleging they breached the partnership contract. That lawsuit was unavailable because St. Louis Circuit Judge David C. Mason sealed the case file after the Post-Dispatch obtained some related documents.
Those documents revealed the two sides were not close to settling the rift, and that court-appointed overseer James P. Holloran had ordered the two sides to negotiate a buyout of one side or sell the restaurant to a third party.
The cause of the schism isn't clear, but Holloran spent time looking into possible connections between owners of Pappy’s and Bogart’s Smokehouse, another popular barbecue restaurant. He stated that Bogart’s, which opened in 2011 in Soulard, is owned by Walter “Skip” Steele and three former Pappy’s employees. Steele has served as one of the main chefs at both restaurants and still works at both locations.
Holloran’s report specifies there is “no evidence that Emerson or Matthews have any ownership/financial interest in Bogart’s.”
Now that Buffalo Brewing is gone is closed, could we see a Pappy's expansion?
http://www.stltoday.com/entertainment/d ... 2ec01.html
http://www.stltoday.com/entertainment/d ... 2ec01.html
A couple of days ago, Pappy's was featured on ABC's The Chew.
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It is great to see Pappy's expanding into the former Buffalo Brewing space.
Alright, I'm hungry now.
http://www.bizjournals.com/stlouis/morn ... -into.htmlOwner Mike Emerson's initial plan is to use that space for Pappy's catering business, he told the Post-Dispatch.
In the spring, depending on the restaurant's needs, Pappy's might install a sliding garage door between the spaces so that the Buffalo area could accommodate overflow crowds, according to the Post-Dispatch.
Alright, I'm hungry now.
It seems the long lines are a result of the ordering bottleneck. Hopefully they can address that. Their line can be ridiculous.
Wow. Didn't realize Buffalo Brewing closed. That's disappointing. I kept wanting to try their food some day, but hadn't done so yet. But twice I had been for beer, and i really enjoyed it.
But the crowds were always sparse, so it's not that surprising.
But the crowds were always sparse, so it's not that surprising.
In my opinion it honestly wasn't all that great compared to similar places.jstriebel wrote:Wow. Didn't realize Buffalo Brewing closed. That's disappointing. I kept wanting to try their food some day, but hadn't done so yet. But twice I had been for beer, and i really enjoyed it.
But the crowds were always sparse, so it's not that surprising.
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I've suspected the ordering bottleneck is intentional. They seem to time it so that a table is opening up right as your food is ready.innov8ion wrote:It seems the long lines are a result of the ordering bottleneck.
Definitely. And if there's more dining space, hopefully it'll be more convenient to dine there during typical mealtimes.Presbyterian wrote:I've suspected the ordering bottleneck is intentional. They seem to time it so that a table is opening up right as your food is ready.innov8ion wrote:It seems the long lines are a result of the ordering bottleneck.
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1. If you needed anymore proof that the barbecue ribs at Pappy's Smokehouse are phenomenal, here it is: Pappy's Smokehouse ribs were ranked No. 1 on Food Network's "Top 5 Barbecue Ribs in America" list. About 6,000 pounds of ribs come off the grill every day at Pappy's.
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That's pretty surprising. I don't think of Pappy's ribs as "ribs" when I want to have ribs. They are not the typical BBQ ribs (which might be the point), they've got just a different flavor to them. I'll get them every once in a while, but I think their chicken, pork and turkey are much better than their ribs.moorlander wrote:
1. If you needed anymore proof that the barbecue ribs at Pappy's Smokehouse are phenomenal, here it is: Pappy's Smokehouse ribs were ranked No. 1 on Food Network's "Top 5 Barbecue Ribs in America" list. About 6,000 pounds of ribs come off the grill every day at Pappy's.
KSDK - PAPPY'S SMOKEHOUSE OPENING A 2ND LOCATION
https://www.ksdk.com/amp/article/entert ... aca57d8876ST. LOUIS — Pappy’s Smokehouse is going where the people are and opening a second location in St. Charles County.
“I gotta bring the food where the people are,” co-founder John Matthews told 5 On Your Side while standing in the soon-to-open location in St. Peters.