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Special Request: Southtown Pub's 'Buff Dip' features smoked chicken
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Special Request: Southtown Pub's 'Buff Dip' features smoked chicken

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Buffalo Chicken dip features at Southtown Pub (copy)

Buffalo chicken dip with celery and house-made chips is the featured appetizer on Tuesday, March 1, 2016, at Southtown Pub on S. Kingshighway. The dip is a blend of five cheeses, hot sauce and chicken topped with pepper jack cheese. Photo by J.B. Forbes, jforbes@post-dispatch.com

Q • I adore how Southtown Pub elevates buffalo chicken dip from a pub standard to something thick, creamy and delicious. — Colleen Williamson

A • Southtown Pub is a family-owned neighborhood pub — so long, says executive chef Jamie Brust, what that means is a friendly place filled with neighborhood regulars hungry for affordable, approachable quality food. Another description of the South-City Cheers-style bar? BBQ sports bar. “But that doesn’t exactly roll off the tongue,” he says with a laugh.

First, that barbecue. Brust is a self-taught, competitive barbecue aficionado fixed to no one regional or global style. Mostly his barbecue is served with one of six house-made sauces on the side, he says. “People can taste the work we put into it.” That work includes feeding an Old Hickory smoker out back with cherry and hickory wood to smoke several chicken houses’ worth of wings every day plus beef brisket, pork, chicken, turkey and sausage. The menu includes smoked corned beef, a traditional cured brisket with a touch of smoke, and Brust is especially proud of a sauce unusual in St. Louis, an Alabama white sauce.

And sports? With more large-screen TVs than a baseball team’s active roster, Southtown Pub is popular with Redbird fans. In fact, the bar’s outdoor patio season often follows the Cardinals calendar, Opening Day through the World Series. Still, year-round, the Blues, football and basketball are also big draws — as is its own sport, Friday and Saturday karaoke.

Southtown Pub’s “buff dip” — that’s short for Buffalo Chicken Dip — is a creamy smoked-chicken dip spiked with hot sauce served with celery sticks and thick housemade chips. Brust says to best re-create his Buff Dip at home, use good Parmesan: no powder from a green can, he insists.


Southtown Pub

3707 South Kingshighway Boulevard

314-832-9009; southtownpub.net


Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.

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.

Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.  

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 to reciperequest@post-dispatch.com.

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

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