Photography by Kevin A. Roberts
Transparency. It’s the cornerstone of how Chris Sommers and Frank Uible do business. Their mini empire of Pi pizzerias has succeeded due to their clearness of vision and their ability—largely through social media—to engage customers. And so it is with Gringo. Two non-Mexicans are unabashedly spinning the taqueria in some non-Mexican ways, like offering a dozen varieties of taco, many with meat cooked sous-vide (a unique claim in all of the Americas), and one containing fried chapulines (grasshoppers, FedExed from Mexico) that’s perhaps best paired with a shot of courage: a choice of two dozen tequilas, served with a chaser of zippy sangrita. Then say ¡Salud! with a draft beer; Schlafly makes three Mexican-style options exclusively for Gringo. There’s even Platos del Gringo, a white flag to norteamericanos who insist on a combo platter, and a kids’ menu—all of this below magnificent limestone modillions on a prominent corner in the CWE. Look for gringos, gringas…and grasshoppas.
398 N. Euclid
Central West End
314-361-8199
gringo-stl.com
Lunch and dinner daily
