April 01, 2014

WildSmoke Serves Delicious Barbeque Staples in Creve Coeur

It could certainly be said that St. Louis is super-saturated with barbecue places, but most of the great spots are decidedly east of Lindbergh Boulevard. Andy and Dee Dee Kohn noticed this void in the west-county dining scene and set out to sate the carnivorous cravings of their suburban compatriots. The result of their efforts is WildSmoke, a fast-casual barbecue restaurant that opened this January in Creve Coeur.

Keep reading: Cheryl Baehr's review of WildSmoke.

Photos by Jennifer Silverberg for the Riverfront Times.
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The "KC Burnt Ends" sandwich.
The "KC Burnt Ends" sandwich.
Beef brisket.
Beef brisket.
The view through the front door.
The view through the front door.
The smoked baby-back ribs are dry rubbed. Here, they're shown with the five-cheese mac & cheese and root-beer-baked beans.
The smoked baby-back ribs are dry rubbed. Here, they're shown with the five-cheese mac & cheese and root-beer-baked beans.
The "Big Andy" is a brisket, turkey, pork, chicken sandwich, topped with slaw and a colossal dipped onion ring. It's served on a toasted sweet Hawaiian roll, and here it is shown with onion rings and fries. WildSmoke's pickles are housemade as well.
The "Big Andy" is a brisket, turkey, pork, chicken sandwich, topped with slaw and a colossal dipped onion ring. It's served on a toasted sweet Hawaiian roll, and here it is shown with onion rings and fries. WildSmoke's pickles are housemade as well.
WildSmoke's owners, Deedee and Andy Kohn.
WildSmoke's owners, Deedee and Andy Kohn.
Half chickens with corn on the cob and slaw.
Half chickens with corn on the cob and slaw.
The smoked wings are triple rubbed and then smoked.
The smoked wings are triple rubbed and then smoked.
The smoked wings are triple rubbed and then smoked.
The smoked wings are triple rubbed and then smoked.
Inside WildSmoke's busy kitchen.
Inside WildSmoke's busy kitchen.