Photo by George Mahe
The fifth location of Salt + Smoke opens Monday, May 17, at Clark and Broadway, on the first and second floors of One Cardinal Way, the 29-story apartment tower adjacent to Busch Stadium.
The first floor seats 160, including a small patio located steps from two large pit smokers. Combined with a bleacher-bound northerly breeze, it’s a better draw than any billboard in town. “It's all part of the plan,” says owner Tom Schmidt.
Photo by George Mahe
That fuzziness in the photo is not lens flare...it's cherry wood smoke.
The prime perch is the 2,500-square-foot second floor observation deck, which doubles as a private event space, seats 150 to 200 people, and boasts a commanding view of Busch Stadium. Baseball fans also can't miss the blazing-yellow Salt + Smoke sign above. All TVs in the facility have a direct feed from the stadium, so there’s no delay between hearing the home-run fireworks and seeing the blast.
The menu includes a roster of familiar favorites: award-winning brisket, St. Louis–style ribs, pulled pork, dry-rub smoked wings, burnt ends T-ravs, White Cheddar Cracker Mac 'n' cheese. And if you should encounter the Texas Twinkies (split jalapeños stuffed with pimiento cheese, wrapped in bacon, and smoked), consider placing an order.
Photo by George Mahe
Common to all five Salt + Smoke locations is the signature wall art, courtesy of Schmidt’s family members. The feel and vibe—with lots of honey-stained wood and a back bar full of cubbies—is similar to the other locations, but the BPV location includes more concrete, glass, and 18-foot-tall ceilings, which prompted the installation of a sculpture made of sound-absorbing panels.
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Photo by George Mahe
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Photo by George Mahe
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The bourbon selection at Ballpark Village is more robust than other Salt + Smoke locations. (Schmidt is still tallying up the total number.) At a recent private opening, invitees also got a taste of Schmidt’s Light, a low-carb lager made by Urban Chestnut, which will soon be available in all Salt+ Smoke and Urban Chestnut locations.
A month ago, Schmidt needed to hire 200 employees (150 for the downtown location alone) and took to the radio airwaves to spread the word. As he prepares to open the doors on Monday morning, he’s optimistic. “We’ll get there. We’re close.”
“We were a little behind schedule getting it open,” says Schmidt, “but considering everything else that’s going on in the industry, we’re just glad to be here.”
