September 30, 2013 Slideshows

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Inside J Greene's Pub 

What of those simple, quietly confident restaurants that serve good, honest food without reality-TV show ambitions? Take J Greene's Pub in Warson Woods, for example. On any given day at this neighborhood bar and grill, one can find grandmothers playing bridge over lunch, toddlers scuttling around the dining room floor or young professionals enjoying craft beers at happy hour. Continue reading Cheryl Baehr's review of J Greene's Pub.

Photos by Jennifer Silverberg for the Riverfront Times.
The fish and chips is fresh cod that's hand-dipped in beer batter, served here with fried potato wedges, cole slaw and tartar sauce.
Outside of Warson Woods' J Greene's.
Beef tenderloin kabobs are grilled eight-ounce skewers with squash, zucchini, onions, peppers, warm tabouleh salad and chimichurri sauce.
Owners Jason and Juliet Greene.
The Cuban sandwich brings pulled pork topped with Swiss cheese, ham, pickles and mustard. It's shown here with a side O-Line's chopped salad of mixed greens, kale, cucumber, celery, carrots, onions, tomato, chickpeas, feta and white balsamic vinaigrette.
The bar at J Greene's.
The "Philthy" burger is dipped in barbecue sauce and topped with cheddar cheese. Though pulled pork is shown here, diners have their choice of beef brisket, pulled pork or pulled chicken.
J Greene's dining room.
J Greene's pan-seared salmon is served with sauteed garlic kale and red peppers, chickpea puree, and a citrus beurre blanc.
J Greene's dining room.
J Greene's pan-seared salmon is served with sauteed garlic kale and red peppers, chickpea puree, and a citrus beurre blanc.
Owner and chef, Juliet Greene, with line cook "Shorty" in the restaurant's kitchen.
J Greene's bar.
Bartender Chrissy Brown.
J Greene's interior.
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The fish and chips is fresh cod that's hand-dipped in beer batter, served here with fried potato wedges, cole slaw and tartar sauce.
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