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Bones’ French Quarter – a little bit of N’awlins in a dive you’ll love

By: Suzanne Corbett


Ashley Daniels, general manager of Bones’ French Quarter, doesn’t mind if you refer to the Ballwin operation as a “dive.” In fact, she loves it.

“Hey, I’ll take that. I don’t mind it when somebody calls us the dive bar,” Daniels said with a smile. “Dive bars are neighborhood bars where everyone is nice and friendly and where the drinks are cheap and the food is good.”

These days, finding good food and drinks at prices that won’t empty your wallet – but will fill your stomach – isn’t easy.

But doing exactly that is one of the reasons Bones’ French Quarter has been a success for nearly 60 years. Loyal customers start hitting the door at 7 a.m. for one of the best breakfasts in West County. On the menu, there’s more than the standard short stack and bacon-and-egg plate. Customers looking to begin their day with a little spice can order up the new Cajun Omelet, a three-egg beauty nicely seasoned and stuffed with jack cheese, bacon, mushrooms, peppers, tomatoes and onions.

“Our omelets are huge. You really get your money’s worth,” said Daniels.

The hallmark of Bones’ French Quarter is good food enjoyed in the company of friends.

 

As a self-proclaimed French toast connoisseur, Daniels isn’t easily impressed when it comes to other people’s French toast. Maybe it’s in the name.

“I’m really picky about French toast, and believe me, we have the best,” Daniels declared. “We make our French toast with thick-sliced, French-style egg bread. Then, there’s the flavor of the batter it’s dipped into, which is amazing. It comes out crispy on the outside and soft in the middle.”

That same egg bread is used to create the French Quarter’s signature sandwich – Bones’ Famous Beef & Brick. Stacked with succulent roast beef, it is topped with melted brick cheese and served with perfectly seasoned au jus. The legendary favorite has been earning rave reviews for decades. The Beef & Brick shares menu space with an impressive list of piled high sandwiches, wraps and burgers. On the Cajun side, look for Po’Boys stuffed with Cajun-spiced and fried crawfish, alligator or catfish nuggets, or grilled shrimp. The N’awlins Smothered Burger comes seasoned and dressed with peppers, onions and jack cheese, while the Cajun-spiced 5-Alarm Burger kicks up the heat with jalapeños.

“Our burgers will ruin you for other people’s burgers,” Daniels said, explaining how the combination of quality meat and flattop heat combine to make French Quarter burgers among the juiciest in town.

“We even take the time to butter and toast the burger buns. If you haven’t had our burgers yet, I always recommend the Bones’ Burger. It’s simple, delicious and doesn’t skimp on the cheese.”

Bones’ French Quarter’s regulars are quick to tout its daily specials. Tuesday is noted as the craziest day of the week, featuring $2 Burgers, Wings, Chips and Fries. Wednesday is Fried Chicken and Friday is Fish [cod and tilapia], which is available fried, baked or blackened.

And, of course, a N’awlins-inspired restaurant has Gumbo – dark, rich and delicious.  Salads also make the menu, and there are plans to include a few lighter items, such as turkey wraps and egg white options during breakfast hours.

Breakfast hours are extended until 1 p.m. on Saturday and Sunday to accommodate late risers or, as Daniels suggested, “in case you were here the night before.”

No matter when you arrive or what you are hungry for, Bones’ French Quarter is ready to welcome you like a friend. “You’re going feel right at home,” Daniels promised. “We’re the ultimate neighborhood bar and grill – a hangout where everyone can fit in.”

Bones’ French Quarter Bar & Grill

14766 Manchester Road • Ballwin • www.fqstl.com • (636) 391-8293

Hours: 7 a.m.-1:30 a.m., Monday-Saturday; 7 a.m.-midnight, Sunday

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