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Q • Grace Meat + Three has not only the best fried chicken in St. Louis but also the best sides and starters. Would owner and chef Rick Lewis share his recipe for his deviled eggs? — Trista Hahn, Tower Grove

A • At Grace Meat + Three, the country ham deviled eggs rank high on the list of customer favorites for good reason. Chef Rick Lewis combines two of the South’s favorite condiments: Creole mustard and Duke’s mayonnaise in the egg yolk filling.

He takes things over the top with a dollop deviled country-style ham and a sprinkle of Everything Seasoning. “Like you have on bagels,” he says. Then he adds the lagniappe, a generous sprinkle of fresh chives, parsley and basil.

Grace specializes in Southern comfort with its smoked meats, inventive seasonal sides and classic desserts. Even though guests order at the front counter, meals are delivered to the table by friendly and attentive staff.

The restaurant space showcases Elisa Lewis’ design talents. The décor has touches of Southern traditions like cabins on the river, gardening, hunting and fishing. She has a knack for finding just the right statement pieces, like her newest find, a Quick-Meal stove, a classic in pale green and cream enamel.

“The stove is an early one from the same company that eventually made the Magic Chef stove,” Rick Lewis says. “Have you seen the logo for these early stoves? It’s a chicken —going for a bug — a really quick meal.”

The chicken came first, a clear reminder of spring on the sunny Saturday we stopped in, and led to a discussion of classic Easter favorite foods, including deviled eggs, which will brighten many brunch tables on that special day.

If making the eggs at home won’t work, Grace has got you covered. In fact, they offer ready-to-serve Easter dinner dishes this year. “We’ll have our 8- to 10-pound honey glazed smoked hams, and house buttermilk biscuits with seasonal jam,” Elisa Lewis says. “Sides will be grilled baby carrots with sunflower seed pesto, stewed green beans with bacon, tomatoes and onion, and of course, our country ham deviled eggs.” Customers can order online or by phone. Orders will be ready to pick up March 31 at the restaurant.


Grace Meat + Three 

4270 Manchester Avenue

314-533-2700; stlgrace.com

To request a recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@post-dispatch.com.