Rural Missouri - January 2011 - (Page 16)

O U T After getting through a mound of onion rings or one of Sirros’ other tantalizing appetizers, the tough decision arrives — what to order next. hen Dick Greminger With a thick or thin crust available and his childhood with your choice of dozens of topfriends returned home pings, it is hard to pass on a pizza. from college to Ste. Sirros offers several unique pizzas. Genevieve, the once-vibrant Orris Try the chicken supreme — loaded Theatre was an eyesore along the cobwith grilled chicken, artichokes, blestone streets of the historic river mushrooms, red onions and green town. The roof was caving in and the peppers atop a creamy white sauce — floorboards were sagging. or the bacon cheeseburger, which has So when the friends’ favorite weeka layer of beef and bacon topped off end hangout closed, the rundown with mozzarella and cheddar cheese theater became attractive to them as on Sirros’ homemade mustard and a new opportunity for their nightpizza sauce mixture. time entertainment. In 1982, they You won’t find pieces of crust left scraped up enough money to buy the behind on plates here, as the sweet theater on Merchant Street with the dough is more than just a place to put idea of converting it into a bar. toppings. “At that time, there weren’t a lot For fans of other Italian foods, try of bars or places for people our age one of Sirros’ famous pasta dishes, to hang out,” says Dick. “And at that which on Saturday nights are served age, opening up a bar sounded like an all-you-can-eat. Favorites served in the exciting thing to do.” homemade white sauce include tortelRestoration of the theater was not lini, a dish of doughnut-shaped, meatan easy task, but the boys did all the filled pasta with peas and mushrooms; repairs themselves. They removed or the carbinara, which includes egg the seats and created a pit for a dance noodles, bits of bacon and Parmesan floor and terraced seating areas. cheese. For lovers of red sauce, try the Where the movie screen once stood, cavatelli deluxe, a baked dish of shellthey built a stage large enough to fit a shaped noodles, mushrooms, onions multi-piece band. and green peppers. Three years later, the group of Sirros offers more than 30 differhometown boys finally opened the ent sandwich choices, or as they call bar as a new hangout and hotspot for them, “samiches.” While they serve live music. restaurant stalwarts such as French “After a while, we realized we dips, cheeseburgers, Italian and meatneeded to expand,” says Dick. “Luckball subs, Sirros also offers several disily the building adjacent to our bar tinctive samiches that can’t be missed. was available.” Among them is the Parmesan pepConstruction began again in the Owner Dick Greminger and manager Susie Thatham pose with a 12-inch Sirro percorn roast beef samich. With thinneighboring building, where an old Deluxe pizza and a half-order of Sirros’ famous triple-battered onion rings. ly sliced roast beef heated in au jus, soda fountain was converted into a piled on Italian focaccia bread with restaurant, with a larger kitchen and Monterey Jack cheese and Parmesan seating area. Sirros peppercorn dressing, this sandwich is In 1989, the restaurant side, Sirros, packed with flavor and spice. was officially launched, but with a Specialties: Triple-battered onion In addition to a traditional reuben limited menu. rings, specialty pizza and pasta and a with corned beef, Sirros offers one fea“We started out with just sand• turing freshly smoked turkey served wiches,” says the Citizens Electric wide assortment of unique “samiches.” Ste. Genevieve with the usual sauerkraut, Swiss member. “The place was pretty succheese and Thousand Island dressing cessful at first. We were packing Price: Appetizers from $4.49 to $7.29; on rye bread. people in, but we could tell people samiches from $3.99 to $7.89; pizzas For those who can handle the heat, wanted more.” from $6.79 to $15.89. Cash, checks and credit cards accepted. try the Inferno burger. This 4-ounce Suggestions for new menu items beef creation is topped with jalapeño started coming in. Manager Susie Details: Restaurant side is open Sunday through Thursday, 11 seasoned bacon and smothered with Thatham, who had previously worked a.m. to 9 p.m. and Friday and Saturday 11 a.m. to 10 p.m. The pepper Jack cheese and served with a for Pizza Hut, encouraged them to bar side is open Friday and Saturday, 5 p.m. to 1 a.m. Smoking side of jalapeño poppers. start serving pizza, which was an only allowed in bar. Seats 90 in the restaurant, 200 in the bar. Since Dick and Susie encourage immediate success. They soon added their cooks to be creative, specials pasta, a suggestion from a musician change throughout the year. Come who played one night. Directions: 261 Merchant St. in downtown Ste. Genevieve. back often to try mac and cheese piz“One of the band members had za, lasagna, barbecue pulled pork or worked for a famous pasta restaurant Contact: 573-883-5749 apple-stuffed breadsticks topped with in St. Louis,” says Dick. “He liked our cinnamon sugar for dessert. place, but realized we needed more to Luckily the popularity of the resoffer, so he gave us the recipes from and pasta, but before many begin their main course, taurant hasn’t affected Dick’s quest for providing some of their dishes. Years later, our pasta still an order of onion rings is a must. a great music venue. Every Saturday night, the old remains a favorite.” “Our triple-battered onion rings are definitely our theater becomes alive with the sounds of country After a second expansion, Sirros now seats 90 top seller,” says Dick. “The way we make them gives and rock and roll. But what was once a bar built in the restaurant and 200 in the connected bar the onion a sweeter taste and more thoroughly cooks by hometown buddies has been transformed and music lounge, and is as popular as ever for a the whole ring to give a crispier bite. People just can’t into one of Ste. Genevieve’s most popular familymeal or live music in southeast Missouri. get enough of them.” friendly establishments. Dick says the biggest draw for meals is pizza W by Kyle Spradley kspradley@ruralmissouri.coop A hotspot for music, pizza and pasta Sirros O F T H E W A Y E A T S 16 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - January 2011

Rural Missouri - January 2011
Contents
Comments
Columns
Doing Wood Right
Mail Bag
Blackwater’s Bucksnort
Out of the Way Eats
Huntin’ With Hawks
Hearth and Home
News Briefs
Billards Meets Bowling
Getting $mart in the New Year
Meet Yorik, One Tricky Dog
Marketplace
Around Missouri
Neighbors
Just4kids

Rural Missouri - January 2011