In a one-two move, sports bistro Champs on Jefferson will open June 1 in the former Spare No Rib space, at 3701 Jefferson—and Spare No Rib will reopen June 5 at its original home, in the Polar Wave Ice and Fuel building at 2200 Gravois, where it will again share space with Egg.
For St. Louis diners, it’s a win-win situation: International barbecue fans will be able to get their fix once more on Gravois, and sports fans will find bistro fare, a solid beer selection, and plenty of TVs.
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Champs co-owners Lassaad Jelitti and Anthony Stewart plan to bring a new menu and focus to the Jefferson Avenue location, which has undergone a few changes.
“We added a fresh coat of paint,” Stewart says. “The restaurant space is now The Infield, the upper level of the patio will become The Outfield, while the lower level will be The Dugout, a place for music and drinks. We’ll be opening an upstairs lounge, The Clubhouse, with couches and televisions, will be a quiet place where people can actually listen to the games.”
Stewart, a.k.a. The Mixologist (pictured at right), calls the new venture a sports bistro, as opposed to a sports bar. “I’m an avid fan, a sports aficionado,” he says. “I’ve traveled all over to sports bars—and the food at Champs? It’s not your typical bar food.”
He’s concocted Layla’s herb mixture, which he often uses in his dishes, and spice mixes, as well as Layla’s crunch mix, which he uses to top buns. “You see sesame seeds and poppy seeds on buns, but Layla’s mix adds flavor,” he says.
Fans of Stewart’s Instagram and social media accounts would be forgiven for drooling over photos of his food offerings. Here are just a few of the items that you’ll find on the menu at Champs:
Visits Champs on Jefferson’s Facebook page for more information and opening day hours.
