Everything they offer has been sourced locally. (The only thing they don't make in-house? The bread for the French toast.) The pair say they were lucky to maintain relationships with a few producers they worked with previously in Springfield.
“That’s another thing we kind of drive on ... having those relationships with the farmers and everything,” Lewis says.
In conceiving the menu, Lewis says he gets an idea in his head and plays around with it. Lewis says he likes to use unusual cuts of meat in order to highlight something new. He's gotten proficient at butchering animals and makes a point of using the whole thing. Even the carcasses are used for stock.
“In the three years we were open at Driftwood, I was breaking down eight to ten birds a week,” Lewis says.
If the customers understand that everything is made from scratch, they have a bigger appreciation for what they are eating, Lewis says.
“I’ve heard tables comment, especially recently, they have never eaten food like this before,” Flesch says.
Pig & Pickle is open for dinner Tuesday through Saturday 4:30 p.m. until 10 p.m. Last weekend, they started serving breakfast on Saturday and Sunday from 10 a.m. until 2 p.m.
Scroll down for more photos of Pig & Pickle.
Riverfront Times works for you, and your support is essential.
Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of St. Louis and beyond.
Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.
Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep St. Louis' true free press free.