Southside Till I Die – Southtown Pub
ST. LOUIS, MO: (STLRestaurant.News) – Everyone enjoys a good meal, right? Add a few friends, a little whiskey and lots of laughs, and a great time is basically guaranteed. This is exactly what one can find at Southtown Pub, located at 3707 S Kingshighway Blvd. Southtown Pub is known for its mouth-watering, award-winning smoked meat, but it has so much more to offer. Aside from pulled-meats, pork steak and baby back ribs, one can indulge in tasty starters such as Southtown Atomic Turds, made with smoked jalapeño, chorizo sausage and cream cheese, or the Portobello Mushroom Tacos, consisting of smoked portobello mushrooms, spicy sour cream, creamy slaw and queso fresco served in flour tortillas. Rachel Lewis, 26, of Belleville, Illinois, recently visited the pub for the first time before attending a St. Louis Cardinals baseball game and took a special liking to the Alabama White Chicken Sandwich. “I love the sauce that comes on it, and the pretzel bun really makes the sandwich!” Lewis, who “accidentally” wandered into the pub after hearing of its free shuttle service from a local friend, said she will undoubtedly return in the future.
Free? Did someone say free? That’s right; another perk of Southtown Pub is that is offers free shuttle service to and from ALL home baseball games. So in addition to pleasing patrons with food, Southtown Pub is dedicated to creating an enjoyable atmosphere that truly caters to its guests. “It’s so nice to be able to come in and a good meal, have a few drinks and not have to worry about driving and parking at the stadium,” Lewis said. “I will definitely take advantage of this again!” Aside from the free shuttle service, Southtown offers daily and weekly happy hour specials, catering, online ordering and dedicated spaces for private events, including the spacious upstairs Barrel Room and the magnificent Patio Cabana.
Hours of operation are Monday-Saturday 11am- 1:30am and Sundays 11am- 12am. For more information visit //www.southtownpub.net/.
Contributing Editor: Elizabeth Choate