Sal y Limón Mexican Grille opens in Brentwood

Name: Sal y Limón Mexican Grille opens in Brentwood
Item: Sal y Limon Mexican Grille
Author: George Mahe

The companion restaurant to Padrino’s Mexican Restaurant occupies the former Houlihan’s space.

by George Mahe

January 8, 2023

5:50 PM

Photography by Kevin A. Roberts

Fajitas de Tres Sabores (steak, chicken and shrimp) with grilled bell peppers and onions, rice and refried beans

Photo by George Mahe

Sal y Limón Mexican Grille (1221 Strassner), a spinoff to Padrinos Mexican Restaurant, opened December 22, a day so cold and windy that the citizenry was advised to stay indoors. “Everything was already in place,” says co-owner Enrique Robles. “The food was in house, the staff was ready, we’d made the announcements. We had to open.”

And so they did. “When people showed up on the coldest day of the year, we felt good about opening where we did,” Christina Robles, Enrique’s wife and partner, says of the former Houlihan’s space in Brentwood. (The other two owners, both chefs, are Ciro Trapala and Rafa Rosas, who will split their time between the two restaurants.)

The Menu

In summer 2021, Padrinos Mexican Restaurant opened at 3143 S. Grand, in part of the former Mangia Italiano space on South Grand, with an expansive menu with 100-plus items—what Christina describes as “a little something for everyone.” Sal y Limón’s menu includes more than 80 percent of Padrino’s offerings—apertivos, caldos, nachos, ninos, street tacos, especialidades, burritos, quesadillas, enchiladas, fajitas, vegetarian items, bistec, pollo, platillos del mar, almuerzo, postres, they’re all there—plus a few notable additions.

Photography by Kevin A. Roberts

“More St. Louisans have traveled to Mexico than ever before, and they've become familiar with all sorts of Mexican cuisine,” Christina says. "People might think that the only Mexican food St. Louisans want is Tex-Mex, but that’s not true anymore. Expectations are different now. That’s why we’ve chosen to also offer grilled meats, like they experienced in Mexico, and more upscale touches like fresh guacamole made tableside and my special street corn. We’ll also experiment with posole and maybe menudo as specials."

Photography by Kevin A. Roberts

Certified Angus sirloin with kielbasa, elote, black beans, and white rice

Dessert options include Platano Macho (sliced fried plantains coated in cinnamon and sugar, served with a scoop of vanilla ice cream, drizzled in caramel, strawberry, and chocolate sauce) and Abuelita Chocolate Mousse (made with Mexican chocolate, rum, and homemade whipping cream).

“Diners from mid-county go to places like Cherokee Street to experience more realistic Mexican food,” Christina says. “At Sal y Limón , we thought we’d just bring it to them.”

Photography by Kevin A. Roberts

Tacos de pescado - Swai fish tacos topped with cabbage, queso fresco, and pico de mango

Guests can dine in, order online for pickup, or order delivery via DoorDash and UberEats. Catering services are available as well. “We didn’t want to add this service and then that service and then another,” Christina says. “I wanted everything available from the get-go, so there’s no confusion.”

Photography by Kevin A. Roberts

The U-shaped bartop was inlaid with hand-painted Mexican tiles before being covered with an epoxy resin. Margaritas and specialty cocktails can be ordered in massive glasses or in ceramic bowls for sharing. Happy hour, weekdays from 2–6 p.m., pairs discounted margaritas with different varieties of complimentary nachos. Enrique says, "Happy hours will be fun around here."

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Photography by Kevin A. Roberts

Cazaulas (reposado tequila with Squirt soda, mineral water, fresh squeezed ruby red grapefruit, orange, lime, lemon, and sea salt) are offered in a Tajin-rimmed cazuela bowl or smaller, dingle serve glass.

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Photography by Kevin A. Roberts

Lime margarita, large size

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Photography by Kevin A. Roberts

Strawberry margarita, medium size

The Atmosphere

The nearly 6,000-square-foot restaurant has the same footprint as Houlihan’s, including a long open kitchen and wall-length food pass, a signature design element. The 200 seats are split onto several levels, with abundant booths, as well as two-, four-, and six-tops flanking the perimeters. A patio accommodates another 50 dining patrons.

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Photography by Kevin A. Roberts

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Photography by Kevin A. Roberts

Several drop ceilings have been installed throughout the space (the one above the main dining room is painted in the red, white, and green colors of the Mexican flag), adding interest and helping mitigate noise. A modern fireplace element was incorporated into one of the stone walls. Framed pieces of Mexican art—all commissioned from the same artist—line the other perimeter walls.

Photography by Kevin A. Roberts

As for the name? “We all pretty much agreed on Padrinos, which means 'godfather,'" she says. "But in Brentwood, we wanted something that felt a little more upscale, forward-thinking, something recognizable but different. Eventually, I came up with Sal y Limón, a name which seems to make everyone smile, because they identify with the connection.”