You’re walking down Shenandoah Avenue, past the brick facades of Tower Grove East, and you see that distinctive green awning. It’s Crafted. Not "Crafted" as in some corporate-branded artisanal factory, but Crafted restaurant St. Louis—a place that somehow managed to survive the brutal turnover of the city's dining scene by being unapologetically itself. Honestly, it’s one of those spots where the vibe feels like a neighbor’s living room if that neighbor happened to be an incredible cook with a penchant for high-end spirits and heavy wood finishes.
The neighborhood has changed. Businesses come and go on the South Side faster than a June thunderstorm. Yet, Crafted stays. Why? It’s not just the pressed sandwiches. It’s the fact that they don’t try too hard to be "elevated," even though the food is clearly several steps above your standard pub fare.
What’s the Deal with the Pressed Sandwiches?
Most people go for the "Pressed" section of the menu. It’s their thing. But here is the nuance: they aren't just paninis. The bread is sourced locally—frequently from Fazio’s on The Hill, because this is St. Louis and we respect the heritage—and it’s buttered to the point of structural integrity.
Take the Black and Blue. It’s a steak sandwich. You’ve had a million of them. But Crafted does this thing with blackened beef and blue cheese crumbles that actually balances the pungency. It isn't just a salt bomb. They use caramelized onions to bridge the gap between the funk of the cheese and the char of the meat. It’s heavy. You will probably need a nap afterward. But the crunch of that pressed bread is the kind of sound that makes the table next to you stop talking and look over.
There is a weird misconception that Crafted is a "special occasion" only spot. It's not. Look at the bar on a Tuesday night. You'll see people in gym shorts next to couples on a third date. That lack of pretension is rare. In a city where "fine dining" often means feeling slightly uncomfortable if you aren't wearing a blazer, Crafted feels like a relief.
The Drink Program and the Infused Spirits
The bar is the heart of the room. Literally and figuratively. They do these house-infused spirits that actually taste like the ingredients listed on the chalkboard.
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- Pineapple-infused vodka: Not the sugary syrup stuff you find in a plastic bottle. It’s bright.
- The Blackberry Bourbon: This is the one. It’s deep, dark, and has that specific tannin bite from the fruit that cuts through the oak of the whiskey.
- Rotating Seasonals: Sometimes they’ll do a jalapeño or a cucumber infusion that sounds risky but works because they understand ratios.
You can get a standard beer. They have a solid tap list featuring local heavy hitters like Urban Chestnut and Civil Life. But if you’re at Crafted restaurant St. Louis and you don't at least try one of the "pressed" cocktails or a house infusion, you’re missing the point. It’s like going to Ted Drewes and ordering a vanilla cone. It’s fine, but why are you really there?
The Design: Taxidermy and Velvet
The interior design is... a choice. It’s "Industrial Victorian" or "Steampunk Chic," depending on who you ask. Exposed brick? Check. Edison bulbs? Of course. But then there’s the velvet and the slightly eccentric decor that keeps it from feeling like a cookie-cutter gastropub. It feels lived-in. The lighting is dim enough to hide the fact that you’re inhaling a plate of buffalo cauliflower, but bright enough to actually see the person across from you.
The Menu Beyond the Press
Let's talk about the starters. Most people skip straight to the sandwiches. Mistakes were made. The Buffalo Cauliflower is a staple for a reason. It’s battered, fried, and tossed in a sauce that has just enough vinegar to make your mouth water without ruining your palate for the rest of the meal.
Then there’s the Mac and Cheese.
It is aggressive. It’s rich. They use a blend of cheeses that results in a pull so long it’s almost inconvenient. You can add brisket. You can add bacon. Honestly, the brisket addition is the move. It adds a smoky, fatty depth that turns a side dish into a full-blown existential crisis.
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Why Location Matters in Tower Grove
Tower Grove East is a specific kind of neighborhood. It’s residential but hip. It’s gritty but expensive. Crafted sits at the intersection of all those things. Being located at 3200 Shenandoah Ave puts it right in the flow of foot traffic from the park and the surrounding historic homes.
The patio? It’s small. It’s right on the sidewalk. But on a Saturday in October when the St. Louis humidity has finally broken and the leaves are starting to turn, there is no better place to sit. You get to watch the neighborhood go by. You see the dog walkers, the strollers, and the people heading over to the Royale later in the night. It’s a microcosm of South City life.
Navigating the Crowd: A Survival Guide
If you show up at 7:00 PM on a Friday without a plan, expect a wait. That’s just the reality. The space isn't massive.
- Go early or go late. The "sweet spot" is usually right when they open or after 8:30 PM.
- Check the specials. They often run items that aren't on the standard printed menu, and these are usually where the kitchen staff gets to flex their creative muscles.
- Parking is a nightmare. It’s South City. You’re going to be parallel parking on a narrow side street. Just accept it. Walk a block. It’s good for you.
The "Crafted" Philosophy
What actually makes a restaurant "crafted"? In the 2020s, that word has been beaten to death by marketing agencies. For this specific spot, it seems to mean intentionality.
They don't have a 50-item menu. They have a focused selection of things they know they can execute perfectly every single time. The kitchen isn't trying to reinvent the wheel; they’re just trying to make the best possible version of a sandwich or a cocktail. There is a specific kind of honesty in that. You know what you’re getting when you walk through the door.
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Looking at the Competition
St. Louis is a food town. We have James Beard winners coming out of our ears. You have places like Vicia for vegetable-forward fine dining or Balkan Treat Box for world-class street food. So where does Crafted restaurant St. Louis fit?
It fills the "Reliable Favorite" slot.
It’s the place you take your parents when they’re in town because it’s "cool" but the food is recognizable. It’s the place you go for a "second date" because the atmosphere does half the work for you. It’s not trying to compete with the high-concept molecular gastronomy spots in the Central West End. It’s trying to be the best version of a neighborhood joint, and in that, it succeeds wildly.
Final Thoughts on the Experience
When you leave Crafted, you usually leave full. That sounds like a basic requirement for a restaurant, but you’d be surprised how many places leave you stopping at a drive-thru on the way home. Here, the portions are generous without being grotesque. The service is typically "South City Friendly"—meaning it's efficient, a little bit snarky in a fun way, and genuinely knowledgeable about what’s coming out of the kitchen.
If you’re visiting St. Louis, or if you’ve lived here your whole life and somehow haven't made the trek to Shenandoah, it’s time. Don't overthink it. Get a pressed sandwich, order a blackberry bourbon infusion, and enjoy the fact that some things in this city are still exactly as good as people say they are.
Actionable Insights for Your Visit:
- Order the "Black and Blue": It is the definitive example of their pressed sandwich technique.
- Try the House Infusions: Skip the standard rail drinks and go for the spirits they've spent weeks flavoring in-house.
- Check the Hours: They aren't open 24/7. Always verify their current operating hours on their official website or social media, as St. Louis restaurant hours have been notoriously fluid lately.
- Walk the Neighborhood: After dinner, take a 10-minute walk toward Tower Grove Park. It’s the best way to digest that mac and cheese and see some of the best architecture the city has to offer.
- Reservations: If you have a group larger than four, call ahead. The cozy nature of the floor plan means large parties can be a logistical puzzle for the staff.