“If you build it, they will come.” The famous quote from Field of Dreams holds true for restaurateur Paul Hamilton, who’s literally helped construct the venues under Hamilton Hospitality’s umbrella: a Tuscan-inspired restaurant, a French bistro, a pizza parlor, a brewpub, multiple catering facilities—and an aeroponic greenhouse that helps supply the growing number of eateries he operates with his wife, Wendy. His most recent addition, Hamilton’s Urban Steakhouse & Bourbon Bar (2101 Chouteau), was carved from excess square footage at Charleville Brewing Company & Tavern. It checks off the “steakhouse” box in the Hamiltons’ portfolio in a novel way: by offering wet- and dry-aged beef from an elite small-farm line of heritage Black Angus at most un-elite prices. Steaks and chops (including some uncommon sauces and steak butters) are priced in the thirties, and equally appealing non-steak dishes (among them grilled curry cauliflower steak and Boursin-stuffed chicken) are priced in the low twenties. Normally unwieldy, a wedge salad is instead the size of two small chocks, and the house made seafood pasta in a spicy lobster cream sauce rivals anything similar on the Hill or elsewhere. Credit the House of Hamilton for much of the décor, including a walnut bar top and gnarly grapevines from the family farm, hewn and hung by Hamilton. Filament lamps were cobbled together from scrap and salvage. And Hamilton embedded a giant cleaver in a knife-worn butcher block that serves as a host stand—a sign that this steakhouse means business.
Asador Del Sur owners to return with new restaurant in St. Louis Hills
After losing their Maplewood restaurant to a fire last summer, the owners have signed a lease for a new location that will feature an expanded menu and community gathering space.
