× 1 of 2 Expand The former Popeye's at 3422 S. Jefferson is being transformed into Byrd & Barrel, a chicken and beer-themed restaurant. × 2 of 2 Expand Left to right: Ben Strake, Mike Rostek and Bob Brazell recently formed a new management group with Rick Destafane (not present) to open Byrd & Barrel in mid-January in the Cherokee Business District. Prev Next

The chickens will come back roasted, fried, grilled and more in mid-January at the now-shuttered Popeye’s in the Cherokee Street neighborhood when the first Byrd & Barrel opens in St. Louis at 3422 South Jefferson. Byrd & Barrel will pair chicken with beers in a casual, sit-down restaurant and bar.

For the time-constrained, there will be a special drive-thru menu to deliver the goods fast. For chef Bob Brazell, the numbers, the timing and the opportunity to create a group of new concept restaurants comes down on the plus side of the balance sheet.

“I’m a numbers freak,” Brazell says. “The address, three-four-two-two adds up to 11, for good luck; that’s how I see it. ”

Luck isn’t everything, though. Talent drives the restaurant biz, especially when a strong management team takes the wheel. When partners Rick Destafane, Ben Strake and Bob Brazell connected with Michael Rostek, the former operations executive at St. Louis Ballpark Village and managing partner at PBR Baltimore, the three financial, operations and culinary talents gained a partner skilled in marketing and hospitality with a deep knowledge of the multiple restaurant model.

“When we met Mike, things fell into place,” Strake says. “Rick is a CPA and entrepreneur, Bob will be in the back of house creating great food and Mike will develop the front of the house atmosphere. We’ve scouted multiple locations in St. Louis for the future Byrd & Barrel stores. Other concepts are in the works as well.”

For Rostek, the opportunity to build a new brand from the ground up loomed large in his decision to leave EIC, the parent company that built the PBR brand and Ballpark Village. When Rostek officially departs PBR today, he leaves with the firmly grounded, customer-focused service he put in place.

His contribution to the new partnership group at Byrd & Barrel and to future projects will be to ensure superior customer service and strong guest relations. “When customers choose to walk through your door on a particular day and spend their time and money with you, you want them to have a great experience,” Rostek says.

“Great hospitality begins before the first customer walks in the door with staff training. We will stress a more personal way of thinking about the customer. At Byrd & Barrel, we plan to keep the food and the hospitality simple with 15 to 27 great-tasting menu items we will serve well.”

To Bob Brazell, whose culinary style layers on the flavor and maximizes nutrition using the freshest locally sourced ingredients, the focused chicken and beer menu isn’t limiting. He’s thought beyond classic American-style fried chicken. Look for chicken brined, roasted and finished on the grill, and yangnyeom chicken, a Korean-style of fried chicken that’s light and crispy. Chicken salads and poached pollo in Mexican inspired dishes are under consideration as well. “We’ll have specials every day. I’m working on a cayenne-brined fried chicken like they serve at Prince’s in Nashville where the heat works on two levels.”

The beer menu will be feature 50 beers, including local and national craft beers and other selections from other brewers. The commonality in the beer choices is that all beers sold at Byrd & Barrel will be canned. The restaurant plans to recycle the cans and donate the proceeds to a different charity each month.

Designers Abbie Huskie and Michelle Roshell, the Damsels of Distressed, will bring street energy into the urbane restaurant, bar and drive-thru with art by local graffiti artists and a logo design by tattoo legend Sean Baltzell of Tower Classic Tattooing. The build-out of the Popeye’s has already begun.

When Byrd & Barrel opens in January, expect the vibe to be energetic and lively, casual and relaxed. “We want customers to be able to carry on conversations, have a few beers and great food,” Brazell says. “I’m glad we’re starting this on Cherokee Street. It’s a terrific neighborhood.”