Byrd & Barrel To (Finally) Open Its Doors This Week
Byrd & Barrel, a locally owned fried chicken, southern sides fast-food haven had its (very successful) soft opening on Sept. 23 and opening day is taking place tomorrow, Sept. 25. The restaurant’s eclectic, creative menu is unlike any other in the city. With fresh ingredients from farms like Such & Such and Buttonwood (to name a few), it’s no wonder dishes like the “South Side Poutine” and “Cauliflower Po Boy” taste to perfection.
Masterminds and notable St. Louis chefs, Bob Brazzell and Ryan McDonald, (along with backing team Tommy Andrew and Drew Sedlack) don’t let their relationships with their farms go unnoticed. A chalkboard reading “We Get By With A Little Help From Our Friends,” proudly lists the farms they work closely with on the back wall of the restaurant. The space has a modern country feel, complete with large wooden tables, coasters made from tree branches, tin accents and, of course, a collection of bourbon barrels tastefully placed around the outdoor seating area.
The staff is fun, knowledgeable and passionate about the food they serve and the service they provide. You will find them with shirts donning sayings such as “Phresh As Cluck” —a play on words familiar to menu items such as the “Mother Clucker” or the “Tickled Pickle” (a hotdog stuffed dill pickle, breaded corn dog-style served with spicy mustard—yes, that exists).
Although the food comes out fast and there is a drive-thru option (open until 1 am!), Byrd & Barrel is not your average fast food spot. Weekends will feature live outdoor music while the weather is nice, providing a great place to start (or end) a night of bar-hopping on the historic Cherokee Street. 3422 S. Jefferson, Benton Park West.
Open Mon.-Sat. from 11am-1:30am
Sunday from 11am-midnight
All photos by Cara Wegener