By Tara Mahadevan
By Ian Froeb
By Ian Froeb
By Kaitlin Steinberg
By Gut Check
By Ian Froeb
By Ian Froeb
By Gut Check Guides
The urge to revisit Llywelyn's Pub hit while I was watching an episode of Good Eats, the quirky food/science/pop-culture show on the Food Network, hosted by the geekily lovable Alton Brown. The subject was toast: the history of it, how to make it, what to put on it. Yes, an entire show on toast. When Brown made Welsh rarebit, the desire for the creamy, cheesy, savory, dark beer-laden sauce overwhelmed me like a surge of desire hitting my deepest chakra. (Or, as Alton put it: "Anything with cheese, beer and cream is good eats.") That took me back to my early-'80s memories of the beloved Welsh pub, whose then one-and-only McPherson Avenue location I'd frequented as a grad student.
17 W. Moody Ave.
Webster Groves, MO 63119
Region: Webster Groves
4747 McPherson Ave.
St. Louis, MO 63108
Region: St. Louis - Central West End
4747 McPherson Avenue, St. Louis, 314-361-3003.
17 West Moody Avenue, Webster Groves, 314-962-1515.
318 Westport Plaza, Maryland
Call individual locations for hours.
As with most remembrances of things past, nostalgia outpaced reality. (Same damn thing happened with Thick as a Brick. I played the hell out of it when I was a kid. Then, years later, I bought it on CD. The CD was 43 minutes and 44 seconds long. I lasted precisely fifteen of those minutes before hitting the proverbial brick wall and putting the disc away for good.)
My first meal at Llywelyn's in I-don't-know-how-many years and the rarebit was grainy. That's what happens when cheese sauce spends too much time on the back burner. Not only that, but the pub's famous Welsh chips -- unpeeled potatoes, thinly sliced and deep-fried, perfect with a dash of malt vinegar -- arrived a darker brown than the golden hue served up by my memory. These are the hallmarks of an established restaurant that has grown tired, or one that has spread itself too thin.
But before jumping to any conclusions, I resolved to give Llywelyn's -- in all three of its current locations -- a thorough test spin.
A little background: Jack Brangle and John Dressel introduced Llywelyn's on McPherson back in 1975. Not long afterward Dressel backed out of the partnership and opened his own namesake pub around the corner on Euclid. Then, in 1997, Brangle sold Llywelyn's to a trio of investors (their motto: "Established in 1975, reestablished in 1997"). The new owners, Chris Marshall, Scott Kemper and Brett Bennett, augmented the menu with new entrées and proceeded to branch out, first to Westport Plaza and then, last year, to Webster Groves.
The opening in 2000 of a west-county Llywelyn's surprised and dismayed many hardcore patrons of the Central West End original. This new rendition, sequestered in the unlikely, contrived environs of Westport Plaza and its nearly two dozen bars and restaurants (four of which have "pub" in their name), caters mostly to yuppyish bar hoppers and hotel guests. It's smaller than its two siblings, though just as warm and woody. With a Saturday opening time of 5 p.m. and no Sunday hours, the Westport Llywelyn's is clearly geared toward a drinking crowd. Right on the front of the menu, diners are warned not to expect the same selections that are offered on McPherson, owing to the diminutive size of the kitchen here. That also presumably explains why food is served only until 9 p.m. Forget the mini-burgers (though, oddly, you can get one big one) and the desserts (unless they're feeling effusive and have some cheesecake on hand). Still, when it's not crammed with boisterous revelers, the Westport Llywelyn's proved to be a fine spot to enjoy a bowl of white chili: thick, smooth and creamy. And that aforementioned burger, which is excellent when topped with rarebit sauce and crisp fried onions.
The newest Llywelyn's, a block north of the Lockwood/Elm Avenue nexus in Webster Groves, debuted in September. Building a restaurant in a cavernous space that once was home to a bowling alley (and later a machine shop) has advantages and drawbacks. A half-wall partition separates the bar from the dining area, but the high ceiling causes everything to reverberate, and on a packed weekend evening "everything" includes large families, rogue children, noisy drinkers and live music. (If it's a nice night, better to sit outside.) On the plus side, it's a very cool-looking space. Co-owner Kemper built the huge front bar himself to match the century-old back bar, rescued from Gaslight Square.
It was here that I found the rarebit I remembered -- smooth and creamy, trumped up with the addition of bacon bits, tomato and fried onions and ladled over four grilled wedges of Texas toast. I also discovered pub pickles: battered and deep-fried dill spears that are surprisingly tasty, especially when accompanied by a pint of Smithwick's Irish ale. Tuna, basted with a teriyaki-lime mixture, was fresh and arrived as rare as I ordered it, with a side of wild rice and sautéed vegetables. Though the menu specified "roasted" vegetables, at $10.50 this was a good deal regardless.
The popular Irish stew and shepherd's pie entrées were likewise satisfying. For the stew, lamb is simmered in a stock spiked with Guinness stout and Jameson's Irish whiskey till it really does melt in your mouth. The pie was composed of a thick slab of moist, flavorful meat loaf, layered with a thick spread of garlic mashed potatoes and then doused with a mushroom-sherry sauce.
Find everything you're looking for in your city
Find the best happy hour deals in your city
Get today's exclusive deals at savings of anywhere from 50-90%
Check out the hottest list of places and things to do around your city