Downtown St. Louis will soon have another dining option, as Fried is slated to open this week.
And it’s not just another restaurant; its menu consists of cannabis-infused dishes such as “nugs” of chicken.
The following is a re-post of an article written by Lauren Healey of Sauce Magazine
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St. Louis’ first cannabis-themed restaurant will soon serve “fried food for fried people,” said owner Derek Schulze. Fried is slated to open April 12 at 1330 Washington Ave. in downtown St. Louis in the former home of Schulze’s Red Oak Biscuits, which moved to Cherokee Street in November.
Guests choose a deep-fried “nug” like chicken, steak or cauliflower, then choose a sauce like Fire OG, Sweet and Sour Diesel and Strawberry Cough that are inspired by strains of marijuana, each of which will be available in a CBD-infused option. (Schulze plans to eventually bottle and sell the sauces.)
“We have ideas for a lot of things like eventually doing CBD chips and ice cream,” Schulze said.
After choosing a nugget and strain, guests can pair their main with fries or mac and cheese, or have it made into a burrito or po’boy. Most of the few side options like okra are fried, but cole slaw and a side salad are available, too. Even the desserts like Snickers and Oreos are fried.
“It’s an ode to a cooking style,” Schulze said. “I’m a big believer in moderation; we all need cheat days.”
Fried’s decor is monochromatic, but Schulze said the Bob Marley, stoner flick movie posters and other pieces of weed-centric wall art lend the space “a stoner’s palace” vibe.
Schulze said the concept will work well with Washington Avenue’s nightlife scene. “Fried food is perfect when you have the munchies or drunkies,” he said. “We’ll party with you Saturday night and cure your hangover Sunday morning.”
When the liquor license comes through in a month, there will be a short list of cannabis-themed cocktails. In the meantime, diners can indulge in CBD-infused mocktails. There’s also a happy hour offering 20 percent off food from 4:20 to 5:20 p.m.
Fried will be open 11 a.m. to 10 p.m. Wednesday and Thursday, 11 a.m. to 1 a.m. Friday and Saturday (with plans to eventually stay open until 3 a.m. Friday and Saturday) and 9 a.m. to 1 p.m. Sunday.
Lauren Healey is associate editor at Sauce Magazine.