Larry Lampert is one of the more colorful--and emotive--guys on the local restaurant scene.
Several years ago, it was Lampert who threw me out of his now-shuttered restaurant in Rock Hill, Larry Lampert's Plush Pig Barbeque--the only time that ever happened in all my years--an encounter I wrote up but never published. At the time, I thought Lampert was the biggest jerk in the business and I vowed to never darken his doorway again.
After a few months, however, Lampert reached out and called me--it wasn't a full-fledged apology, mind you--but the man did reach out. We agreed to file the incident in the "life's too short" folder and actually became closer because of it. He and I remain friends to this day.
But the real news is that Lampert is back in the business, once again with his longtime partner and daughter, Angie (both at left). As Larry's had some health issues of late, it's actually Angie who's spearheading Mr. Lunch, their latest venture. Yes, Mr. Lunch is a "she."
A lease was signed yesterday for the space formerly occupied by Foxy's Red Hots at 11658 Dorsett in Maryland Heights. Mr. Lunch will be open (could you guess?) for lunch only, Monday through Saturday, with tentative hours from 10 a.m. - 2:30 p.m. The Lamperts are targeting the sandwich customer, "the guy who's sick of Subway," as Larry Lampert described it.
As one of his earlier ventures was Fatman's Sub Shops, he and Angie plan to bring back a few of the hits, specifically the meatball sandwich, the chicken parm, and an Italian beef sandwich called "The Bernie," named for one of the employees. (Lampert informed us that "Bernie" is now an orthopedic surgeon...we're fairly sure there's not a medical procedure called "The Larry.")
The signature sandwich in those days was the Fatman's Sub Supreme--with ham, salami, mortadella, cheese, plus the standard sub garnish of lettuce/tomato/onion, and a squidge of salad dressing--and it may anchor the menu at Mr. Lunch as well. Lampert says the goal is to provide value-laden sandwiches and salads in the $7 price range.
Renovation is underway with an opening by late summer. I will report back in then--providing I manage to stay in the restaurant.
