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Biggie's

3332 Watson Road St. Louis, MO 63139 | St. Louis - South City | 314-781-0060

Location Description:

A neighborhood bar & grill in the finest St. Louis tradition. The pork chop is the trademark dish: It weighs in at one pound and requires 25 minutes to cook. Burgers and sandwiches are satisfying, especially the veal parm. The menu includes steaks, seafood and Italian dishes, including pizza, in the Provel-intensive St. Louis style. (Not a fan of T-ravs? Biggie's might convert you.) Barbecue ribs are the weekend specialty. The atmosphere is friendly, and there's more sports memorabilia on the walls than you could study in a dozen visits.


Related Stories (6)

Details

  • Cuisine(s): American, Italian, Pizza
  • Hours: 11 a.m.-11 p.m. Tue.-Thu., 11 a.m.-11:30 p.m. Fri.-Sat., 11-10 p.m. Sun. (Bar open till 1:30 a.m. Tue.-Sat., till midnight Sun.) Closed Mon.
  • Price: $$
  • Serving: Dinner, Evening, Late Night, Lunch
  • Alcohol: Full bar
  • Reservations: Accepted, Not Necessary
  • Parking: Free, Street
  • Payment Types: All Major Credit Cards, cash, ATM/Debit
  • Attire: Casual
  • Features: Business Dining, Catering, Kid Friendly, Patio/Sidewalk Dining, Private Party, Smoking, Takeout, Wheelchair Accessible

Related Stories

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  • Gut Check: Ian Froeb's 100 Favorite St. Louis Dishes
    Biggie's has always struck me as the quintessential St. Louis neighborhood joint, its walls covered -- as in I couldn't tell you what color or material the walls are -- with photos of...
  • Dining: Reviews
    While eating at Biggie's, I noticed several people wearing sweatshirts saluting the late Officer Robert Stanze of the St. Louis Police Department, and in researching the restaurant, I...
  • Dining: Reviews
    Biggie’s is, in more ways than one, between Hatfield’s Tavern and Trattoria Marcella, but closer to Hatfield’s. Probably not well known to anyone beyond a few blocks of the...
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    The first clue to the personality of Brian Menzel, a longtime country-club chef who has just opened the first restaurant of his very own, B. Tomas, came right after we were seated. Somewhat...

Best of Award Recipient

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