Ferguson Chophouse serves up steakhouse classics, seafood, and more in North County

Located at the heart of Ferguson, Ferguson Chophouse (242 S. Florissant) serves up prime-cut steaks, fresh seafood, and more. Industry veterans Kirk Saunders and chef Kevin Green run the restaurant, which is open for dinner Thursday through Sunday. Here’s what to know before you go.

The Atmosphere

Ferguson Chophouse fills the building previously occupied by Vincenzo’s Restaurant, which closed last fall, after 26 years in business. The space is divided into three areas: the bar, main dining room, and an expansive back patio. The main dining area seats approximately 65 (with six seats available at the bar), while the outside deck seats 26. A lower-level banquet room with space for 30–35 guests is also available for private events.

The color scheme features maroon, black, brown, and gold

The dining area features maroon walls and black ceilings that help create a cozy, elegant feel, along with mahogany-colored chairs, white cloth-topped tables, and gold-toned accent walls and art pieces. The restaurant’s logo, featuring an emblem of a cow’s head, is framed and embellishes the central dining area, along with ornate light fixtures.

The Menu

The menu begins with appetizers, including crab cake served with sherry cream sauce, toasted ravioli, and oysters Rockefeller topped with spinach and hollandaise. Soups include a lobster bisque, and a wedge with bacon, roquefort, tomatoes, and red onion is among the salad options.

Wedge salad with bacon, roquefort, tomatoes, and red onion

Green prides himself on a scratch kitchen. “We’re grinding up meat for our own burgers and using trimmings to make au jus with our slow-roasted prime rib,” he says. “All of our fish is brought in whole and butchered here, and soups and dressings are made from scratch.”

According to Green, the best-seller is the hand-cut prime ribeye. “We put a marinade on with a sweet, smoky spice rub. I render the trimmings and use the fat to baste the meat,” he says. Additional popular beef cuts include a prime New York strip and filet mignon, while other entrées from the grill include lamb chops served with mint sauce or chipotle barbecue, as well as a double bone 16-ounce pork chop infused with cane water and finished with honey mustard and a pecan glaze.

Traditional surf & turf with a tenderloin filet and lobster tail

Lamb chops are available with mint sauce or chipotle barbecue

Taking a nod from Vincenzo’s Restaurant (and Green’s own background in Italian cooking), classic options include Vincenzo’s recipes for lasagna with garlic toast and fettuccine Alfredo with broccoli, mushrooms, and onions, available with chicken or shrimp. “Normally, a chophouse wouldn’t have these dishes, but we wanted to keep some of [Vincenzo’s] clients’ favorites,” Green says.

Seafood selections include Fruits of the Sea, which features broiled scallops, salmon, lobster tail, shrimp, and lemon butter. House-made desserts include gooey butter cake, carrot cake, and crème brûlée. A full bar is available.

The full bar includes wine and cocktails

The Team

Saunders and Green met while working together at Kreis’ Steakhouse & Bar in Frontenac and decided to bring a similar concept to Ferguson. “For years, I’ve encountered people from North County who have to drive a good distance to enjoy a really good dining experience,” Saunders says. “I decided I would bring it to their own neighborhood, and it’s exciting to see how everyone is embracing our vision.”

The duo has extensive experience in the restaurant industry. Saunders got his start at age 14 working for his father as a busboy at Westborough Country Club and later at such establishments as Saint Louis Club, St. Louis Country Club, and Busch’s Grove.

Green, a graduate of Sullivan University and The Culinary Institute of America, ran the kitchen at Kreis’ Steakhouse & Bar, as well as a senior living facility. He also has a background in Italian cuisine, having worked at Guido’s On the Hill and Charlie Gitto’s. Green and his wife, Marion, ran West End Bistro in DeBaliviere Place from 2019 to 2022.

Together, the team provides an intimate dining destination. “We both live in Florissant, and it’s great being in our community, serving our neighbors,” Green says. “People have really shown up to support us.”