Photograph by Kevin A. Roberts
6245 Gravois
Holly Hills
314-553-9339
Lunch and dinner Tue–Sun
In days past, restaurant owners often owned their buildings and lived upstairs, and guests felt an unmistakable connection knowing the owner “is always there.” The fare was always homemade—there was no other way. Sadly, today’s diner is largely devoid of such occurrences. How refreshing, then, that two brothers—both chefs—are living their lifelong dream down a single flight of stairs in a space (the former Theodore’s) that for 50 years served as the livelihood of another man (who also lived upstairs). Nathan and Griffin Walker, big men with bigger smiles, make you feel like a guest in their house. You are. If they tell you their chicken wings are the best in town, then listen. And good luck deciding the best of five homemade wing sauces—we couldn’t. Hand-cut fries, mashed red potatoes with rosemary-mushroom gravy, and onion rings with gossamer-thin breading? We mustn’t. And finish our meal with a dish of warm peach cobbler? We shouldn’t. Ah, but visit Walkers Restaurant and Bar again? We will.
