Change Isn't Everything at Phil's Bar-B-Que

Back in the 1950s, Phil Polizzi owned one of only three watermelon stands in St. Louis, his being located in North St. Louis. Before long, Phil began selling barbeque from the popular watermelon spot and named it . After close to 10 years in that location, Phil moved his stand to the small restaurant located at 9205 Gravois Road. Since its opening there in 1961, Phil’s has remained not only one of the only family owned barbecue restaurants in St. Louis, but also 0ne of the best known.

Pete Polizzi, current owner of Phil’s Bar-B-Que and Phil's son, worked at Phil’s next to his father throughout his youth and high school, learning the ins and outs of the family business. After going to college and working for a while in the “real world,” Pete came back to the restaurant in 1971 and soon became the owner.

“Nothing has changed in 50 years,” Polizzi said. “It is not a formal environment, either."

Someone once wrote that a real barbeque joint doesn’t have chairs that match, Pete said. Phil’s fits that description. The diner is covered head to toe in memorabilia from throughout the years and is frequented by regulars who couldn’t care less that the furniture doesn’t match. They are there simply because they have grown up on Phil’s, dubbed the “Home of the original St. Louis Style BBQ.” Regulars find it comforting and appealing to come back to the same spot they frequented when young.

Polizzi’s easygoing temperament is reflected in the old-fashioned, laid-back nature of the environment. That said, he takes the food preparation very seriously to make sure each customer receives food that is high quality and highly delicious.

“The success of Phil’s has everything to do with it being a hands-on production and making sure the food is perfect,” said Polizzi. Polizzi and his crew prepare food with the same recipes that have been used for more than 50 years.

With both his son and wife very involved in the business, the customers and workers at Phil’s are treated like family, just the same. Polizzi greeted each customer as if he had known them forever—most likely because he has. One customer said he had been coming there twice a week for many years.

When asked about the most popular dish, Polizzi said that Phil’s is best known for its St. Louis style ribs and baby back ribs. He also said that pork steaks are quite popular for Phil’s, as many barbeque joints don’t always sell them. However, for those not interested in trying the barbeque, Phil’s also offers a variety of fish, pizza, spaghetti and chili.