Q • My husband and I would like the recipe for the potato salad served at Lester’s. We think it is the best. — Joan Musbach, Kirkwood
A • Lester’s may be part East Coast deli and part barbecue joint, but with dozens of screens per restaurant, it remains 100 percent sports bar.
“We do our own rubs, smoke our own meat. We bake our own bread and make our own dressings. But come on in, you can watch several games at the same time,” says Jared McDonough, executive chef at Lester’s in the Central West End, where during summer, the rooftop patio is a local hangout. Head west on Clayton Road for temptations from two more Lester’s restaurants, one in Ladue, another in Chesterfield, both with outside seating.
Potato Salad is served on the side with Lester’s deli sandwiches, barbecue and burgers, hundreds of pounds per week across all three restaurants. McDonough says, “Customers really like the simplicity of our potato salad. It’s got good flavor, a little sweet, with big chunks of green pepper.” He finds customer preferences intriguing. Ladue, he says, goes through more coleslaw, another choice, while Chesterfield prefers potato salad. But the Central West End’s customers are hot for Lester’s fries, big bowls of thin, crispy fries.
Lester’s uses large, rough-skinned Idaho potatoes, often called “baking potatoes” for its potato salad because of their sturdy flesh. That’s because Idahoes hold a sauce, McDonough says. “Be sure to chill the potatoes before adding the sauce, otherwise, the sauce will disappear into the potatoes.”
Three locations, Ladue, Chesterfield, Central West End