Salt + Smoke Dishes

Dishes at Salt + Smoke include a sliced brisket platter, pan-fried jalapeño-Cheddar bologna sandwich and cherry wood-smoked St. Louis-style ribs.

T-ravs filled with burnt ends have arrived in St. Charles, Missouri.

The much-anticipated third location of Salt + Smoke will officially open its doors on Thu., April 18 at 11am.

The popular barbecue and whiskey spot, which operates locations in the Delmar Loop and St. Louis Hills, fills the previous home of Little Hills Restaurant (the restaurant and retail location for Little Hills Winery) at 501 N. Main St. in downtown St. Charles.

"Our first location was in St. Louis County, our second location was in St. Louis City, so St. Charles just makes total sense," co-owner Tom Schmidt previously told Feast. "It's a beautiful, historic neighborhood. Our building itself was built in the 1800s; it's really interesting, and it just feels like us."

The menu will be similar to the other locations, featuring the much-loved burnt ends toasted ravioli, brisket and white Cheddar mac 'n' cheese alongside an impressive bar program. The space itself features a spacious patio with a waterfall.

Next up, Salt + Smoke plans to open its fourth location in the former home of The Tavern at 392 N. Euclid Ave. in the Central West End.

Salt + Smoke, 501 N. Main St., St. Charles, Missouri, saltandsmokestl.com

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Heather Riske is the digital director at Feast.

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