One of the most popular destination restaurants in the city is changing hands.
SLM has learned that the owners of Cyrano’s, Hi-Pointe Drive-In, Sugarfire Smoke House, and Sugarfire Pie will take over the Boathouse in Forest Park sometime after the first of the year.
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Sugarfire’s co-owner Charlie Downs says the five-year contract for the Boathouse was up for renewal and that there were two other proposals, one by Gerard Craft and the other by Mark Erker, whose company, Catering St. Louis, has operated the Boathouse for the past 13 years.
The menu, Downs says, plays “every card in the deck,” including bestsellers from his three restaurants: sandwiches and smoked meats from Sugarfire, burgers and shakes from Hi-Pointe, and desserts and the famous roast beef sandwich from Cyrano’s. Special attention will be paid to developing a substantial kids’ menu, Downs says, considering a large part of the clientele includes families with kids.
To streamline the operation, the service model will change from table service to some form of fast-casual. “There was a cafeteria line here originally,” Downs notes. “We’re going to swing back in that direction.”
Later, asked for more details, Downs added, “We’re in the planning stages of how to improve the service model. It’s too early to say what form of service will work best. Given the size of the kitchen and the number of seats, we just want to improve things. At this point, all I know is that in a perfect world, restaurant service would be better, and that’s our goal.”
Several design changes will be made to the space, including installing a bar in the smaller building known as The Annex. An awning with a sail motif will cover the sidewalk connecting the two buildings.
“We want to give people a comfortable place to wait,” says Downs, of the space used primarily for private parties.
A significant part of Sugarfire’s business comes from catering, and Downs sees Forest Park as a blank slate. “The Boathouse already hosts a lot of onsite events, but I envision satellite pop-ups in different parts of the park all during the year,” he says, adding that Sugarfire director of operations Heather Dougherty, who oversees catering, could “make a career out of this park.”
Boathouse management is also responsible for operating the boats, an aspect that excites Downs. “We’re going to have fun with the boats,” he promises. “Let’s just say it won’t be just canoes and pedal boats.”
“We put a lot of thought into our proposal,” Downs adds. “Heck, I’ve been analyzing what’s right and wrong with this building for 40 years.”
Editor’s Note: This article has been updated with additional comments from Downs.
