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Restaurant mavericks Gurpreet Padda and Ami Grimes currently own and operate five different food/drink concepts in St. Louis--Sanctuaria, Cafe Ventana, Diablito's Cantina, Cathedral Square Brewery, and Hendricks BBQ. And they also own a farm in Belleville, Ill, which means vertical integration for their growing list of restaurants.
It appears that Hendricks BBQ, the last restaurant opened (in August of last year), will be the first one duplicated, on rather, duplicated with a twist. The duo has purchased Rusty's Restaurant (below), an institution in Edwardsville for over 50 years that closed in mid-2008. The 15,000 square foot building 1201 N. Main Street will be the future home of Hendricks Smokehouse.
Padda and Grimes have enough restaurant concepts in their heads to keep them busy for several lifetimes. But locally and lately, since barbeque is all the rage, the partners plan to strike while the branding iron is hot. In an amusing story in a SLM Q&A from 2010, Padda recalled how he lost his "barbeque virginity" at Gates Bar-B-Q in Kansas City and he's been a sucker for it ever since. So he and Grimes intend to open three different types of barbeque joints: broad-appeal barbeque, a quick-service concept, and what Padda describes as a "higher-end barbeque--with different kinds of meats paired with good whiskey."
Hendricks BBQ (at 1200 S. Main in St. Charles) scratched the first itch and Hendricks Smokehouse in Edwardsville will qualify as the high-end. Padda joked that if he found a place--any place--with an address of 1202 Main, "we would just have to make that work as the third [concept]."
Padda described "higher-end barbeque" as different cuts and types of smoked meat (like pastrami), and more of an emphasis on steaks and game. The whiskey component will be bolstered by a micro distillery and a whiskey club, with personal lockers to hold members' private hooch.
When asked why Edwardsville felt right for upper-tier barbeque, Padda called it "an emerging foodie town" with both a sophisticated student population and a large number of professionals who appreciate fine food.
Padda and Grimes have planned several buying trips to properly outfit what will become a 250-350 seat barbeque barn, plus banquet facilities, but the first step will be to expose and restore the brick walls and original wood plank flooring.
One factor that led the duo to purchase the building was the size of parking lot: “Finding parking in different parts of Edwardsville can be a problem,” Padda said, “a problem we won’t have.” Patio lovers will be in hog heaven, too: there will be two in front of the building (both with fireplaces) and one in back, spacious enough to stage live music.
As the transformation to Hendricks Smokehouse will be a lengthy one, the partners have targeted mid-2014 as the opening date.
