We've got the Meat: Pappy's Smokehouse and Southern
Can't decide between the best BBQ and the best fried chicken for dinner? In Midtown Alley you don't have to. Pappy's Smokehouse and Southern sit side-by-side, both on Olive Blvd. and on almost any "Best in St. Louis" listicle. So happy #NationalBarbecueDay— we know where we'll be celebrating.
This year, the Memphis-style BBQ restaurant is celebrating more than having the best ribs. With a daily lunchtime crowd eagerly awaiting the 11 AM opening, and everyone from families to college kids lining up for dinner, it's obvious Pappy's 10-year anniversary is just the most recent milestone, with many more to come.
Pappy's wood smokers sit proudly out front, but don't expect the meat inside to be on your plate tonight. Their ribs smoke for 14 hours over sweet apple or cherry wood, and despite this long cook time, the smokehouse sells 6,000 lbs of ribs a day (and usually sells out before closing.)
Southern is to—well—southern specialities what Pappy's is to BBQ. While Pappy's is selling out of ribs daily, Southern is doing the same with fresh buttermilk biscuits (luckily their fried chicken doesn't have a 14 hour cook time.) The similar success for the Midtown Alley restauraunts is no coincidence. The Pappy's Smokehouse team worked with chef Rick Lewis to open the neighboring restaurant in 2015. The adjacent lines during the lunchtime rush are evidence of St. Louis's love for the duo. Southern brought fried chicken to St. Louis in a way that we didn't know we were missing; with four different levels of chicken hotness along and a lineup of snacks, sides, and seasonal desserts that could be a meal in themselves.
Photos courtesy of Pappy's and Southern social media.