New Chef Brings More Spanish And Latin American Touches To Gringo

 In Food

This summer’s hottest corner dining spot, Gringo, recently handed the reins of the kitchen to restaurant veteran Cary McDowell. With the new leadership comes major changes to the modern Mexican menu, which will soon include more nods to Spanish and Latin American cuisine.

The new menu's bloody marys

The new menu’s bloody marys at Gringo

Look for slow-roasted goat tamales, bright ceviches and a few new salsas to perk up the palates of diners in the coming weeks. The adventurous eaters need not worry; the infamous grasshopper taco will remain a staple along with other crowd pleasers from the previous menu.

As soon as the kitchen staff nails down the menu updates, McDowell hopes to begin serving brunch on Sundays. Some ideas for the mid-morning meal include buttermilk pancakes drizzled with guava syrup, frittata machacados topped with carne asada and a terrific take on a bloody mary made with cerveza.

While “gringo” may be a term used for describing foreigners, the changes being made by McDowell and the team at Euclid Hospitality Group aim to make you feel at home in the Central West End.

Stay up to date on all the latest updates from Gringo and other STL foodie hot spots here on The Dish. 398 N. Euclid, Central West End, 314.449.1212,

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