ChefRick Lewis
St. Louis
About Rick Lewis
Rick Lewis, chef-owner of the popular Grace Meat + Three, is a 2014 James Beard Foundation semifinalist for Rising Star Chef of the Year and named the inaugural 2014 Chef of the Year by the St. Louis Post-Dispatch. Rick learned his culinary craft in the kitchens of his mother, Dulany’s, LoRusso’s Cucina, Quincy Street Bistro, Southern, and with mentor Josh Galliano at An American Place and Monarch.
Where I Go Out
At My Venues
Fried chicken
$, Southern / Soul, Forest Park Southeast
"Best fried chicken and greens I’ve had since my grandmas"
Italian sausage+smoked mozzarella+piperade+garlic aioli
$, Southern / Soul, Forest Park Southeast
"Our Italian sausage+smoked mozzarella+piperade+garlic aioli"
Cold beef Sammy: smoked prime rib, white chef. lettuce, pickle, crispy shallot, Calabrian chili aioli!
$, Southern / Soul, Forest Park Southeast
"Cold beef Sammy: smoked prime rib, white chef. lettuce, pickle, crispy shallot, Calabrian chili aioli!"
Swabian Hall porterhouse + stewed beans + grilled cabbage
$, Southern / Soul, Forest Park Southeast
"Swabian Hall porterhouse + stewed beans + grilled cabbage"
Persian gnocchi➕slowed cooked chicken & vegetables
$, Southern / Soul, Forest Park Southeast
"Persian gnocchi➕slowed cooked chicken & vegetables ❤️ @gracemeatthree"
Bone in pork belly
$, Southern / Soul, Forest Park Southeast
"Bone in pork belly is back tonight @gracemeatthree while supply’s last"