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The Beerhouse at the River City Casino

The pot roast, however, is terrific. The meat is tender, its natural savor complemented by a mouth-filling, tannic sourness and warm seasoning (clove, black pepper, perhaps juniper and ginger). This is served atop an excellent rendition of spaetzle, the simple flavor of the tiny little dough balls amped by the malty zing of beer, and red cabbage braised in apple-cider vinegar. Click here to continue reading Ian Froeb's review of the Beerhouse. Photos by Jennifer Silverberg.
The Beerhouse
777 River City Casino Blvd. South St. Louis County, MO 63125
Mehlville/ Oakville/ Lemay
314-388-7777
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1904 Beerhouse in the River City Casino.
1904 Beerhouse in the River City Casino.
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On tap...
On tap...
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A flight of beer at 1904 Beerhouse. Every month, usually the second Sunday of the month, they do a beer dinner. The next one, June 12th, is already fully booked.
A flight of beer at 1904 Beerhouse. Every month, usually the second Sunday of the month, they do a beer dinner. The next one, June 12th, is already fully booked.
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1904 Beerhouse in the River City Casino.
1904 Beerhouse in the River City Casino.
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1904 Beerhouse in the River City Casino.
1904 Beerhouse in the River City Casino.
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1904 Beerhouse in the River City Casino.
1904 Beerhouse in the River City Casino.
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The uniforms at Beerhouse.
The uniforms at Beerhouse.
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Executive Chef John Johnson and some of the wait staff at 1904 Beerhouse.
Executive Chef John Johnson and some of the wait staff at 1904 Beerhouse.
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1904 Beerhouse in the River City Casino.
1904 Beerhouse in the River City Casino.
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The indoor "patio" at 1904 Beerhouse is lined with palm trees.
The indoor "patio" at 1904 Beerhouse is lined with palm trees.
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The indoor "patio" at 1904 Beerhouse is lined with palm trees.
The indoor "patio" at 1904 Beerhouse is lined with palm trees.
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The indoor "patio" at 1904 Beerhouse is lined with palm trees.
The indoor "patio" at 1904 Beerhouse is lined with palm trees.
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Executive Chef John Johnson expediting in the kitchen. Chef Johnson has been with the Casinos for about a year. He came here with 8 years experience from the kitchens of MGM Grand in Las Vegas.
Executive Chef John Johnson expediting in the kitchen. Chef Johnson has been with the Casinos for about a year. He came here with 8 years experience from the kitchens of MGM Grand in Las Vegas.
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Executive Chef John Johnson sources most of his produce from Lee Farms in Truxton, Missouri.
Executive Chef John Johnson sources most of his produce from Lee Farms in Truxton, Missouri.
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Executive Chef John Johnson oversees 10 restaurants and 2 coffee shops between River City and Lumiere Casinos. Here, he is shown holding the Triple Bypass burger.
Executive Chef John Johnson oversees 10 restaurants and 2 coffee shops between River City and Lumiere Casinos. Here, he is shown holding the Triple Bypass burger.
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The Triple Bypass is three, yes count 'em, three 8 ounce Angus burgers with six strips of applewood smoked bacon, tomatoes, fried onion straws, mayonnaise, house-made steak sauce and your choice of three cheeses.
The Triple Bypass is three, yes count 'em, three 8 ounce Angus burgers with six strips of applewood smoked bacon, tomatoes, fried onion straws, mayonnaise, house-made steak sauce and your choice of three cheeses.
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Jason Austin, lead cook, working the line on a busy Sunday afternoon.
Jason Austin, lead cook, working the line on a busy Sunday afternoon.
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The Wordly Sliders are smaller versions of their St. Louis Philly, Italian Beef and French Dip sandwiches. It is served with au jus and horseradish sauce.
The Wordly Sliders are smaller versions of their St. Louis Philly, Italian Beef and French Dip sandwiches. It is served with au jus and horseradish sauce.
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Behind the scenes at 1904 Beerhouse.
Behind the scenes at 1904 Beerhouse.
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The Mini Pretzel Sliders are three "sammys" on fresh pretzel bread: thin prime rib with caramelized onions, grilled ham with gouda and purple mustard, and corned beef brisket with sauerkraut, swiss cheese and Russian dressing.
The Mini Pretzel Sliders are three "sammys" on fresh pretzel bread: thin prime rib with caramelized onions, grilled ham with gouda and purple mustard, and corned beef brisket with sauerkraut, swiss cheese and Russian dressing.
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