Don’t be surprised if there’s bustling activity at The Tudor building downtown today. That’s because waffle and chicken wing enthusiasts may be checking out J. Spain’s Waffles & Wings, which opens its doors today at 1901 Washington Ave., in the space formerly occupied by Smoking Joe’s Bar-Be-Que.
Jason Spain, the restaurant’s owner and namesake, told The Scoop that customers at the breakfast, lunch or dinner anytime eatery can build their own waffles, whether made from standard batter or jazzed up with sugar and spice from the likes of cinnamon, chocolate chips or blueberries, then topped with fruit compote. Wings are available in five different flavors, including our temptress: fruity apricot-mango. J. Spain’s offers many other items besides waffles and wings, ranging from steak-and-eggs and burgers (including a veggie version) to braised short ribs and maple pork chops. “It’s all feel-good food,” summarized Spain of the fare at his new 80-seat restaurant, where extensive patio seating is also available.
One thing not on the menu at J. Spain’s Waffle & Wings: alcohol. “It’s about the food; it’s not a club,” responded Spain, who also owns The City Lounge just down the block at 1917 Washington Ave. So rather than beer, wine or cocktails, patrons can sip on soda, fruit smoothies, lemonade, coffee and tea. The restaurant is open Tuesday through Thursday from 10 a.m. to 10 p.m. On Fridays and Saturdays, doors stay unlocked for 22 hours straight – from 8 a.m. to 6 a.m. – to settle the late-night hunger pangs of the Washington Avenue club sect.
If meaty wings aren’t enough to feed your carnivorous appetite, wait a few more weeks and head to Capitalist Pig, a new barbecue restaurant slated to open later this summer at Mad Art Gallery in Soulard. The eatery is a project by Ron Buechele, who also owns the gallery at 1201 Lynch St. Capitalist Pig will be guided by sustainability practices that include supporting local farmers; procuring humanely raised, hormone-free pork, beef and chicken; recycling; and composting, as first reported by Matt Sorrell for Feast.
This article appears in June 2012.