THE FEED: New Dishes in the Works on Dressel’s New Smoker

2012-05-07T16:46:00Z 2014-09-16T13:34:01Z THE FEED: New Dishes in the Works on Dressel’s New SmokerWritten by Brandon Chuang Feast Magazine | Inspired Local Food Culture/Midwest
May 07, 2012 4:46 pm  • 

Dressel’s Public House has long had a love affair with smoke and barbecue. In the late 80s, the Central West End gastropub was one of rare places smoking their own salmon. But then the smoker got stolen.

Fast-forward to today, and Dressel’s is once again cooking low and slow—this time with little chance of theft.

“This thing is huge,” laughs Ben Dressel, the eponymous owner. “It’s like two giant oil drums in size, probably close to like 250 gallons by volume.”

With the new smoker in the restaurant’s repertoire, Dressel, along with his staff headed by executive chef Mike Miller, is planning to add more smoke-influenced and barbecue-inspired foods for the upcoming summer months. Whole birds, seafood, and, of course, pork from Wright City’s Reckamp Farms will all be used as the eatery plays around with their new toy and brings new items to their lunch and dinner menus.

“Barbecue makes a lot of sense to me, especially in the summertime,” explains Dressel about the addition. “It’s a way to keep the menu approachable—make it good, and make it fun, but still keep it Dressel’s. It’s not going to be just ribs with a side of slaw.”

Dressel's Public House, 419 N. Euclid, 314.361.1060, dresselspublichouse.com

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