In February, there was a disturbance in the force when Randy and Gabrielle Shore announced their retirement and the subsequent closure of South County staple King Edward’s Chicken + Fish (8654 Watson).
Fortunately, Rick and Elisa Lewis of Grace Meat + Three fame were poised to take up the charge and open a related concept in the space, Grace Chicken + Fish, the first of a possible handful of Southern-inspired, family-friendly eateries.
Grace Chicken + Fish opens Friday, June 13, at 11 a.m. Here’s what to know before you go.
The Menu
As the name suggests, fried chicken is the heart of the Grace Chicken + Fish menu. Guests can choose from tenders, wings, a sandwich, or quarter, half, or whole birds, served at three spice levels—original, hot, or extra hot—denoted by two, three, or four pickle slices. (Why start with two pickles? “You can’t serve someone one pickle slice,” says operations manager Dan Bertarelli. “That’s not right.”)
Another point of pride is the cornmeal-crusted catfish, sourced from farms in Mississippi—“the state, not the river,” Bertarelli quips. The catfish is offered in two- or three-piece meals or as bite-size nuggets.
Alongside the chicken and catfish is a comforting array of Southern sides, including mac and cheese, collard greens with bacon and pepper vinegar, mashed potatoes with country gravy, a coleslaw that’s a “little creamy, little vinegary,” and honey-glazed cornbread “just like Grandma’s.”
Fried cod has also earned top billing. Originally a special at the original Grace location, it quickly outpaced catfish in popularity. The cod is marinated in Busch beer and Grace Poultry & Fish Rub, then dredged in a house-made beer batter spiked with turmeric “to add color and depth,” Bertarelli explains. It’s available as a two-piece meal or in the Filet of Grace sandwich—Grace’s version of a Filet-O-Fish—topped with white American cheese and dill-lemon tartar sauce.
The sandwich section also includes the OG Crispy, a fan favorite made with lettuce, onion, pickles, and comeback sauce, available with fried chicken, blackened chicken, or fried cauliflower. (Tomato lovers may be disappointed; Grace doesn’t serve them as a garnish. “We’re not big fans of out-of-season, red tomatoes,” says Bertarelli. “And even in season, we carry them only sporadically.”)
New sandwiches on the Chicken + Fish menu include the Lemon Pepper Drip (featuring grilled chicken and crushed Red Hot Riplets) and The Buffalo Soldier (which pairs fried chicken with garlic buffalo sauce, pepperjack cheese, crispy onions, pickles, and ranch). A surprise newcomer is the Cajun Crawfish Bread (spicy, cheesy crawfish baked into a po’ boy roll).
For lighter fare, there are two salads: Everything But the Kitchen Sink and a Country Caesar, both of which can be topped with blackened or grilled chicken. “We’re more than happy to sauté some shrimp for you, too,” Bertarelli says.
Starter courses have long been a draw in Lewis’ restaurants. New to the list are jalapeño and green chile hushpuppies, while returning favorites include fried pickles with Alabama white sauce, deviled eggs with pimento cheese, fried green tomatoes, and the wildly popular loaded fries. “We didn’t even offer fries the first five years,” says Bertarelli, “but once the pandemic hit, people wanted comfort food. Loaded fries became the No. 1 seller on the food truck.”
Meal Deals—a signature at Grace’s original location—are expected to find a fan base in Crestwood as well. These include the Tender Meal Deal, Catfish Meal Deal, and Surf & Turf. “For people who want both chicken and fish or just can’t decide, we created a combo of two wings, two catfish pieces, four shrimp, fries, and slaw,” says Bertarelli. “It was designed to serve two people, but a lot of folks will order it and smash it themselves. I don’t even say it’s a two-person meal anymore.”
Desserts include nostalgic Southern treats, such as homemade moon pies, oatmeal cream pies, and lemon buttermilk hand pies.
Fountain sodas from Excel and coffee from Dubuque join sweet tea on the drink list, alongside canned wine, canned cocktails, and local beers, including Grace Hominy Lager, a collaboration with Perennial Artisan Ales that adds a Mexican twist.
Grace Chicken + Fish is currently open 11 a.m.–9 p.m. Wednesday through Sunday, with online ordering and delivery options. “King Edward’s closed at 7 p.m.,” notes Bertarelli. “We think there’s a real opportunity in that later window.”
Weekend brunch is slated to launch in the coming weeks, with such items as the Egg “Rick” Muffin, a hot honey chicken biscuit, and a three-way slinger featuring your choice of fried chicken, sausage, or bacon.
The Atmosphere
Lewis previously told SLM that his vision for the new fast-casual spot was for it “to feel like an extension of your home.”
That vision is now a reality. Housed in a steep-roofed former IHOP, the space offers counter and online ordering, with seating both indoors and out.
The dining room features 50 seats set against a backdrop of Grace’s signature deep blue color scheme, while an outdoor patio—set to open in the coming weeks—will add room for another 40 guests.
The Background
Lewis has made a name for himself over more than a decade in the St. Louis restaurant industry. He worked at fine-dining institutions An American Place and Monarch and in 2014, he was named a James Beard Award “Rising Star Chef of the Year” semifinalist for his efforts at the highly regarded Quincy Street Bistro in South City.
Lewis and his wife, Elisa, opened Grace Meat + Three in 2017. The community-centered restaurant earned such accolades as Food Network’s “Best Fried Chicken in Every State.”
In 2019, Lewis debuted the Grace Chicken + Fish concept, which operated as a late-night, grab-and-go window in The Grove—a concept that seamlessly translated to food service during the pandemic.
Then, in 2022, Lewis also rolled out a 25-foot Izuzu diesel truck that he referred to as “the Grace Chicken and Fish food tank.” Although now based in Crestwood, thanks to the ample parking that the previous location lacked, the truck rarely stays put. “Out of the 21 days we’re open in July, we’ve already booked 16 events,” says general manager Dan Bertarelli.
When Lewis heard that the Shores were thinking of retiring, he knew the King Edward’s location would be perfect for the launch of a dedicated brick-and-mortar space for Grace Chicken + Fish. “Crestwood is up and coming, with lot of new families and new development, as well as longtime residents,” he says. “There’s a lot of legacy from this building when it comes to fried chicken and fish, so we’re going to do our part to live up to that for the Crestwood community and beyond.”
Lewis is no stranger to the area. He grew up in south Kirkwood and graduated from Lutheran High School South. As a former King Edward’s customer himself, he understands just how important the place was—and still is—to the neighborhood.
Today, the Grace brand is about more than food. As director of operations, Bertarelli oversees a passionate team and community-minded efforts such as the Giving Grace initiative, which has donated more than $25,000 to local nonprofits since 2020. “We have a talented group of employees—people who are hungry to learn and do more,” he says. “Opening a restaurant gives us the platform to make that happen. We kept some of the staff, kept some of the vibe, gave the space a fresh coat of paint, turned the key, and now we’re ready to open the door.”
And they’re not done yet. “Rick is relentless—in a good way,” Bertarelli adds. “He’s a what-are we doing now, and what are we doing next kind of guy. There’s never a time when his foot isn’t off the gas. We’d love Grace to be in Metro East, Metro West…and honestly, every restaurant in Arnold is busy all the time.”
Grace Chicken + Fish
📍8654 Watson, Crestwood
📞 314-533-2700
⏰ 11 a.m.–9 p.m. Wed–Sun, 11 a.m.–3 p.m. Sat & Sun brunch (coming soon)
For updates, visit Grace’s Instagram and Facebook feeds.
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