I had to look back through my posts to see when the last time I went to The Boathouse. I know I stopped by for a beer and burger with friends since then, but the last official event there was back in 2010 for a shrimp boil.
So it's been a minute...
And thanks to the new ownership by the Sugarfire crew, I had a really good reason to return. (Plus, Patience really wants to ride in the paddleboats for some reason. It seems like a lot of work to me.)
Since it was a beautiful Friday and the happy hour time frame, I got the expected "40 minute wait" response from the hostess, but luckily our friends had already gotten there early. So just a heads up...if you want to go and sit outside...get there early or just accept there will be a wait!
Because it's worth it...
We started out with the Smoked Crispy Chicken Wings...not too hot, just right amount of spice and everyone got two. No fighting!
|
Smoked Crispy Chicken Wings |
I started with "The Hill" salad, which wasn't all that close to the Pasta House original version, but I still enjoyed their take on a "St. Louis salad" with all my favorite ingredients. For my main course, I chose another appetizer: the Smoked Brisket & Provel Toasted Ravioli. Keeping it local, but loved the twist and the "meaty" insides. This dish even came with BBQ sauce instead of marinara.
|
The Hill |
|
Smoked Briske & Provel Toasted Ravioli |
Patience got one of her favorite dishes: shrimp pasta. But since it's Sugarfire, it's formal title is actually Smoked Chicken & Shrimp Penne Saute. (And there's andouille sausage too!)
|
Smoked chicken & Shrimp Penne Saute |
Our friends ordered a pull pork sandwich (good job ordering BBQ) and a Volpi Meats flatbread pizza. Again, all the entrees were the perfect size. (I swear the pulled pork is under that side salad!)
|
Sugarfire Barbeque Pulled Pork |
|
Flatbread pizza |
Gotta love patio season! The menu is just as big of a hit as the view.
Resources:
The Boathouse at Forest Park =
http://boathousestl.com
Photos by Patience Scanlon
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.