September 13, 2011

Riverbend Restaurant & Bar

The po' boy sandwiches are big enough to share, though you won't want to. The standout is the cochon de lait, piled high with quarter-inch slices of tender roasted pork. The meat is so flavorful that the accompanying Creole-seasoned mayo (not to mention the optional lettuce, tomato and pickle) seems superfluous. Click here to continue reading Ian Froeb's review of Riverbend Restaurant & Bar. Photos by Jennifer Silverberg.
Riverbend Restaurant & Bar
701 Utah St. St. Louis, MO 63118
St. Louis - Soulard/Benton Park
314-664-8443
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At work in the kitchen, New Orleans native and owner of Riverbend Restaurant & Bar, Sam Kogos.
At work in the kitchen, New Orleans native and owner of Riverbend Restaurant & Bar, Sam Kogos.
Owner Sam Kogos deveining the shrimp in the kitchen at Riverbend Restaurant & Bar.
Owner Sam Kogos deveining the shrimp in the kitchen at Riverbend Restaurant & Bar.
Owner Sam Kogos in the kitchen with his father, former New Orleans shrimper, Ted Kogos, at Riverbend Restaurant & Bar.
Owner Sam Kogos in the kitchen with his father, former New Orleans shrimper, Ted Kogos, at Riverbend Restaurant & Bar.
Bartender/server Laura Kajioka at Riverbend Restaurant & Bar.
Bartender/server Laura Kajioka at Riverbend Restaurant & Bar.
Some of the regulars, AB workers, Tina Bagsby and Terry Morris. Beind the bar is bartender/server Alice Willson.
Some of the regulars, AB workers, Tina Bagsby and Terry Morris. Beind the bar is bartender/server Alice Willson.
The peel & eat shrimp with the house-made New Orleans remoulade sauce.
The peel & eat shrimp with the house-made New Orleans remoulade sauce.
The peel & eat shrimp with the house-made New Orleans remoulade sauce.
The peel & eat shrimp with the house-made New Orleans remoulade sauce.
The peel & eat shrimp with the house-made New Orleans remoulade sauce.
The peel & eat shrimp with the house-made New Orleans remoulade sauce.
The peel & eat shrimp with the house-made New Orleans remoulade sauce.
The peel & eat shrimp with the house-made New Orleans remoulade sauce.
An off-menu special at the time of my visit: The chicken and sausage jambalaya.
An off-menu special at the time of my visit: The chicken and sausage jambalaya.