The 3 owners of Foundry Public House in Edwardsville wish people to feel during home a notation they travel in a door.
They left a exposed-brick wall, strange hardwood building and high ceilings. They got absolved of a hulk mirrors, chandeliers and Victorian seat from a former Robust Wine Bar.
They hung Edison-style pendulum lights and converted church pews into booths. Co-owner Jason Armbruster combined a shiplap outcome on one wall.
The space was already cool. We only wanted to make it a small some-more inviting, a small some-more warm.
Jason Armbruster on Foundry atmosphere
“It indeed incited out improved than we expected,” he said. “It’s dual thicknesses of plywood with dual stains.”
Jason, 40, of Lake St. Louis, Mo., also combined a backlit “F” trademark from a salvaged 28-inch tractor wheel. Welder crony Brian Wallace wrapped a bar in immaculate steel.
“The space was already cool,” he said. “We only wanted to make it a small some-more inviting, a small some-more warm.”
The grill and pub non-stop in June, delighting business of a dual booze bars, Robust and Erato, that before assigned a ancestral storefront on North Main.
Jason and other owners, Greg Elmore, of Lake St. Louis, and Rodney Lanham, of Glen Carbon, assimilated army with cook Thomas Hayes to emanate a elementary though engaging bar menu.
“We’re not here to offer a masses. We’re here to offer quality,” pronounced Thomas, 31, of O’Fallon, Mo., observant he uses uninformed furnish and beef and bread from Companion bakery in St. Louis.
Sandwiches operation from Baja Fish Tacos to Caribbean Jerk Sliders, a Salmon Reuben to a Lan-a-Ham, a double grilled cheese with ham.
The Foundry Burger is dual 5-ounce patties (chuck hand-ground with bacon pieces) with bleu cheese beef butter and balsamic carmelized onions, Cheddar cheese and bacon.
“The many renouned object is a Beer Cheese Fondue,” Thomas said. “Almost each list orders one. People adore cheese, and it’s got a lot of drink flavor, and it comes with pretzel chips.”
Other appetizers embody Chicken Wings, Spoon Bread Soufflé with bacon and chives, and a Chef’s Meat and Cheese Plate.
The grill also serves salads, flatbreads and Wobbly Cobbler, a cobbler done of a anniversary fruit surfaced with lemon slimey butter cake.
Brunch is served from 10 a.m. to 2 p.m. on Sundays, blending normal with non-traditional breakfast and charity unfounded mimosas for $12.
The many renouned object is a Beer Cheese Fondue. Almost each list orders one. People adore cheese, and it’s got a lot of drink flavor, and it comes with pretzel chips.
Thomas Hayes on Foundry menu
On a new afternoon, Jason swayed first-time business Ruth Brooks, of Fosterburg, and Sherry Sykes, of Granite City, to try a Seared Salmon Cakes with sharp remoulade and slaw.
“We can’t wait to come back,” pronounced Ruth, 73. “A crony of cave … her father came here and pronounced he had a best burger he had ever had.”
Foundry also has a full bar with 50 forms of bottled beer, 16 beers on tap, booze and cocktails, including 13 martini flavors during happy hour.
“We have all from $2 beers (Miller) to $45 shots of Jamison’s Rarest Reserve (Irish whiskey),” Jason said.
Seating consists of high-top tables in a front room, unchanging in back. Customers also can lay on a square between section buildings with lights strung over wrought-iron furniture.
Jason met Thomas while handling a Trainwreck Saloon in St. Louis. Jason after co-owned Town Square Pub -N- Grub in St. Charles County, Mo.
Thomas before baked during Robust’s Webster Groves location, Dierdorf Hart’s Steakhouse and Bar Louie in a St. Louis area, along with a army in Colorado.
Jason and friends chose Edwardsville and a flourishing grill stage for their new “upscale dive bar.” He came adult with a name while examination a TV automobile show.
“They had to get a partial done during a metalworking emporium called ‘The Foundry,’” he said. “We favourite a strength of a name. It’s flattering solid.”
On a menu
- Beer Cheese Fondue — Served with housemade pretzel chips, $8.50
- Smoke on a Water — Appetizer of dry burnished smoked duck thigh, surfaced with coleslaw and drizzled with “mud water” grill sauce, $8.50
- Foundry Burger — Two 5-ounce patties with bleu cheese beef butter, balsamic caramelized onions, Cheddar cheese, bacon, bibb lettuce, bread and butter pickles and tomato, $12.99 with seasoned fries
- Salmon Reuben — Served on pumpernickel whirl bread with braised red cabbage, sharp remoulade and Gouda cheese, $14.50 with seasoned fries
- Wobbly Cobbler — Fresh internal produce-based cobbler surfaced with lemon slimey butter cake, served comfortable with a dip of vanilla ice cream, $6.50