Good times not optional at Ballyhoo Restaurant & Bar

“Ballyhoo” is an unusual word that has proven perfect by definition for Ballyhoo Restaurant & Bar, the latest operation of Steve Surplus and Mike McDonnell.

“The definition of ‘Ballyhoo’ is a clamorous and vigorous attempt to win customers,” Surplus said. “It also means a noisy, confused or nonsensical situation, which for us means having a good time. And that’s what you’re going to find here – a good time. Check us out. We’re not your usual bar.”

Ballyhoo features a variety of entertainment diversions, such as DJs and live music and special events that have been known to include nonsensical elements, like a confetti cannon.

Sports fans can watch the big game while movie buffs can view clips from Ballyhoo’s 1,000-clip film library. Just call up the clip you like and catch it on one of the eight flat-screen TVs strategically placed throughout the spacious bar and main stage/dining area.

While weekly entertainments vary, Ballyhoo’s star, everyday attraction is its menu.

“Our food is phenomenal,” said Surplus, who credits the creative menu to the talents of Chef Robert Bryant.

Bryant has combined bar food favorites with gourmet touches. The result: inspired dishes like the Guinness-laced, three cheese Beer Cheese Soup and salads dressed with house-made apple cider vinaigrette.  My Big Fat Greek Salad expands on the classic, tossing romaine with a generous mix of green peppers, roasted grape tomatoes, kalamata olives and feta in creamy Greek-style vinaigrette. Even the house salad gets gourmet touches of bleu cheese crumbles and almonds. Each salad has the add-on option of grilled chicken or sirloin.

“All of beef we serve, from hamburgers to our steaks, is certified Angus top choice prime. Nothing is better,” Bryant said. “That’s what makes our steak sandwich a cut above others. We grill to order and serve it on a New York Kaiser roll dusted with cornmeal.”

Ballyhoo’s half-pound burgers are built to order.  A top burger pick is the bacon cheeseburger topped with bleu cheese or provolone, but those with petite appetites will appreciate the two-ounce slider, which allows room for another house delicacy:  hand-cut and breaded onion rings. Hefty appetites can tackle The Big Kahuna – two half-pound patties topped with provolone, cheddar cheese, double bacon and crowned with an onion ring.

While The Big Kahuna may appear to be Ballyhoo’s ultimate food challenge, it is not. The Challenge, worthy of its own segment on the Travel Channel’s “Man vs. Food,” is a burger tower made with four eight-ounce patties, a half pound of bacon, provolone, cheddar cheese and garnished with onion rings. According to management, anyone who can finish it is rewarded with 50 percent off his or her check.

Beyond the beef, Bryant brings to the menu custom pizza, appetizers and chicken. Chicken sandwiches are prepared blackened, grilled or fried. Other options are a Greek Chicken Wrap and the Chicken Philly, which is layered with provolone, mushrooms, peppers and onions.  There is also a White Chicken Chili and the bar food must-have –chicken wings –which Surplus and McDonnell describe as awesome.

“We’re really proud of our chicken wings,” McDonnell said. “Our wings won first place in the St Charles Wing Ding.”

Ballyhoo’s winning menu and plentiful bar selections are designed to feed the hungry and ignite good times.

“Ballyhoo is all about having fun,” McDonnell said. “We insist that everyone has to have fun here.”

 

Ballyhoo Restaurant and Bar

1048 Wolfrum Road • Weldon Spring

636-244-6900

Kitchen: 4-10 p.m., Monday-Thursday; 4-11 p.m., Friday-Saturday

Bar: 4 p.m. to 1:30 a.m., Monday-Saturday

www.letseat.at/BallyhooSTL