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When Quincy Street Bistro opened in 2011 in the city’s Princeton Heights neighborhood, it was a very good corner tavern. When Rick Lewis, who had worked under Josh Galliano at the acclaimed restaurant Monarch, took over the kitchen in late 2012, Quincy Street became a very good restaurant. Lewis has refined the menu and added a Southern accent. The BLT, for example, features tart, crisp fried green tomatoes as well as house-cured bacon. Suppers include fried chicken and catfish as well as pork roast and cast-iron seared steaks. The burgers — ten-ounce patties ground from locally raised beef — are among the best in town.
Chef's Choice is Gut Check's regular profile and interview, with recipe, of a St. Louis chef. From time to time we'll present several chefs' answers to one of our regular questions. This week: What is... More »
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This is part three of Gut Check's Chef's Choice profile of Rick Lewis of Quincy Street Bistro. Read part one, a profile of Lewis, here. Read part two, a Q&A with Lewis, here. "Seeing as how we are a ... More »
This is part two of Gut Check's Chef's Choice profile of Rick Lewis of Quincy Street Bistro. Read part one, a profile of Lewis, here. Part three, a recipe from Lewis, will be available on Thursday. I... More »
After 2 visits, I don't believe I will return. The first visit was early after opening and food/service were terrible. We were even way over charged for drinks. The second visit was just okay. I had a fish dinner that was okay. My friend had a hamburger that he ordered med rare and it was raw and cold in the middle. Plus it was a little pricey for a burger and fish.
Quincy Street Bistro meets all the obvious requirements for a great neighborhood restaurant: It exudes a casual, come-as-you-are feel; the staff is friendly; the grub is tasty and inexpensive. Whether you want a beer and a bite while you watch the game or a sit-down meal with friends and family, you'll be satisfied. The burgers are excellent -- the "One-Eyed Jack," topped with smoked Gouda, an onion ring and the house bourbon-barbecue sauce, is plenty for two to share -- and the... More »
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