My professional association had its big national conference in St. Louis last week. I took some friends from Seattle and Port Angeles, Washington, out to dinner at STL's most popular Italian restaurants (Trattoria Marcella, for the locals). For dessert, we went to Ted Drewes, one of St. Louis' great institutions. There has been a link to their web site on my sidebar since I started the blog. Ted Drewes serves freshly made frozen custard, made on the spot with all-natural ingredients in semi-antique machines. Their most famous treat is called a concrete, frozen custard mixed with any of a score of flavors and so thick that if you hold the cup upside down the contents won't fall out. It's heaven.TOMORROW: Thursday Arch Series
5 comments:
Good memories there. I have actually found a place relatively nearby with frozen custard. It's good enough, but doesn't compare with the STL ritual.
If I'm ever passing through St. Louis, and see Ted Drewes, I'll pull in for a bowl of cold concrete. Sounds good.
What? No southern BBQ?
Will most likely be in town for Christmas so definitely, we should get together sometime.
The Ted Drewes on Chippewa is open nearly year-round (this tidbit of information is for you out-of-towners).
Two winters ago, my daughter and I were driving up Chippewa in the middle of an actual snowstorm and the big glowing lights of "Ted Drewes" were on! For some reason, we thought this was the perfect time to get some concretes.
Amazingly, there was a line! It remains one of my favorite times I went there. They even put up a little shelter with heaters at the serving windows. I can't remember what kind of concrete either one of us got, but we were both drenched with the heavy, wet snow.
We lived a on Mardel Ave St. Louis city for 4 years from 1996-2000, and I miss those frozen custards and sundaes almost every night I'm heading for the fridge for a dessert.....
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