by Nancy Stiles
Jim Edmonds 15 Steakhouse (1900 Locust Avenue; 314-588-8899) will close August 31, and reopen as The Precinct by Jim Edmonds. The former Cardinals player and his business partner Mark Winfield also plan to open a new venture, Edmonds Parkside Grill, at 8025 Bonhomme Avenue in Clayton by the end of the year, as first reported by St. Louis magazine.
Edmonds and Winfield will still own The Precinct, and management will remain the same. It just seemed silly not to take advantage of the St. Louis Police Department headquarters moving in right next door, says manager Becky Hale.
"It's our thoughts that we need to change to accommodate the people around us," Winfield tells Gut Check, referring to the 300-700 police and fire department employees that will soon be next door. The Precinct will also donate a portion of its proceeds to Backstoppers.
Winfield says the menu will consist of bar food "with a nicer twist" and is currently being developed by its chef. "It will be a neighborhood bar where people can come and feel welcome," he says. Right now the reopen date is set for October 5.
The catering and banquet part of the restaurant is staying completely the same -- "We have a lot of brides freaking out that we're closing our doors, and that's not the case" -- and will be available for wedding receptions, rehearsal dinners, and private events under the name Jim Edmonds Space 15.
In addition, Winfield says Edmonds Parkside Grill won't be a rehash of the old Jim Edmonds 15. The menu won't be steak-dominated, but rather will feature mostly smoked meats like chicken, salmon, brisket, turkey as well as flatbreads. "It will be more of a casual, comfortable setting that people feel like they can dine in two to three times a week."
Edmonds Parkside Grill will have twenty beers on tap as well as several televisions for sports games. Winfield hopes to be open before the end of the year, but says it's iffy. "We'd like to have maybe a New Year's Eve grand opening, but I don't know if that's going to happen," he says. "There's so many variables with construction and lead times and permits and all that stuff." We'll keep you updated on the restaurant's progress.