Just in time for the Lenten fish fry season, craft pitmaster and nationally renowned chef David Sandusky is adding another comfort-food option to his restaurant arsenal. Sandusky and his wife, Meggan, currently operate BEAST Craft BBQ Co., as well as a food truck and satellite operations at Washington University and CITYPARK. Over the weekend, the couple announced the arrival of Smoke & Kettle—a fish, chicken, and barbecue concept—February 9 in the Knights of Columbus Club and Event Center (5420 Old Collinsville Road) in O’Fallon, Illinois. It will offer both dine-in and carryout service. Here’s what to know before you go.
The Menu
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“This new brand will feature fish- and chicken-forward dishes, with some barbecue on the menu for good measure,” says David, promising “comfortable meals and great bar food.”
The menu will include Southern influences and Sandusky’s own recipes for catfish, cod, and shrimp, as well as other Lenten favorites. One thing that is for sure is: “We’re going to start the Lenten menu small and then expand after Lent.”
David promises that he will pull favorites from all three of the BEAST locations (past and present), including the popular cornbread-crusted catfish (pictured at right) from the Southern Kitchen menu. Battered cod will also be on the menu, and he will offer either a grilled or baked fish, too. As for his heavily praised barbecue inclusions, “snoots and rib tips are definite.”
One of the favorite menu items at the Butcher & Block were burgers, and he created a recent pop-up event called Butcher Burgers, sponsored by Excel bottling, at his original location. An array of burgers, fries, sides, and diner-style food was offered counter-service and walk-in only, and they sold out in a couple hours on a Tuesday evening. That concept was such a hit that Sandusky doesn’t rule out a return “if the pop-up was any kind of omen.”
A full menu for Smoke & Kettle is expected to be released in the coming days, and a catering menu will follow. “We want it to be fun and comfortable,” says David. “Our food will be our standard quality that people expect.”
The Concept
The Catholic fraternal organization-run KC Hall, which has long served fish on Fridays, had become home to the popular Swansea Fish Stand, which relocated there last fall—until owner Tim Lillis decided to retire and shut it down January 3. Meggan, vice president and director of marketing, brought it to David’s attention that the KC Hall was seeking someone to run their kitchen. David says it made “economic sense” for them to tackle the challenge. “I like having fun and doing cool things,” he says. “We’re excited about this new venture.”
Eager to keep fish-fry enthusiasts happy, the KC Hall teased on Facebook Friday: “A very proud moment for this club has arrived!!!!!!!! A brand-new restaurant is coming to our place. Brought to you by one of the biggest multi award winning brands in the Midwest.” It followed that with an announcement on Saturday: “We are beyond excited to finally announce this! The multi-award-winning David Sandusky, the man who beat Bobby Flay, is opening a new restaurant in our club. Who’s ready for some Smoke and Kettle?”
The timely deal came together so quickly that the Sanduskys are still finalizing the menu, working out details on days and hours, and hiring staff. “We’re thinking Wednesday through Sunday, and we haven’t decided on lunch yet,” he says.
David plans on using the conference room as a dining room when the 300-seat banquet hall is being used for events on Saturday nights. The banquet hall will “enable us to hold very large groups and events for all our brands.”
David says he’s grateful for the staff, many of whom have been with him since he started. “My staff is incredible. We’re successful because of them. I am nothing without them,” he says.
The Backstory
In announcing the new venture, the KC Hall cited: “David and Meggan Sandusky are nationally recognized and awarded restaurateurs, producing brands that have set new standards in quality, service and innovation in the St. Louis area.”
After shifting from fine dining to barbecue, David first opened the flagship location of BEAST Craft BBQ in Belleville (20 S. Belt West) in 2014, followed by two other BEAST-branded locations: BEAST Butcher & Block in The Grove closed last March, and BEAST Southern Kitchen & BBQ in Columbia, Illinois in 2022, citing pandemic-related issues. Satellite operations at Washington University and CITYPARK are ongoing.
David recently added barbecue demonstration classes to his repertoire. David and head butcher/pitmaster Jim Thomas talk about how to prepare certain cuts, building a proper rub, the right way to use sauce, meat selection, and how to prepare a grill. A family-style meal is also included. The first class sold out, so he’s added more, including February 7 and 21.
Over time, the BEAST brand has become a fixture in conversations about the region’s best barbecue. Food & Wine magazine named BEAST the “Best BBQ in Illinois,” and Thrillist declared it one of the “Top 33 BBQ Joints in America,” along with multiple local accolades. David has also appeared on Food Network’s Guy’s Grocery Games, BBQ Brawl, and Beat Bobby Flay, as well as Project Fire on PBS.
David credits a supportive community for allowing him to grow BEAST’s roots in the Metro East. “The gratitude I feel for Belleville and the surrounding area—I appreciate it so much,” he says. “I wouldn’t be where I am today without this strong connection.”
