THE FEED: Now Open: A Look at the New Diablitos Cantina
- FEAST Staff
Photography by Brandi Wills
Diablitos Cantina opens its doors today near the St. Louis University campus, and we dropped by a preview party last night to sample some of the house cocktails, infused tequilas and modern Mexican street fare.
Opening at 4pm today, the restaurant comes from Gupreet Padda and Ami Grimes, the owners of Chuy Arzola’s, Sanctuaria Wild Tapas and Cathedral Square Brewery. They say they went through 200 to 300 recipes to get exactly what they wanted on the Diablitos menu and have paired the fare with some 14 separate tequila infusions. The partners are working with spirits producers to develop a private label Diablitos tequila, which will eventually be available at the bar and in bottles.
The space features unique visuals, including graffiti murals on the exterior of the building, and antique woodwork and paintings adorning the interior.
The menu – by executive chef Christopher Lee and chef Wil Pelly – is influenced by the flavors of Oaxaca, Durango and Mexico City with a Tex-Mex flair, and much of the ingredients are picked from the restaurant’s garden. Menu selections include chile con queso, a variety of housemade guacamoles and salsas, empanadas, fajitas, huaraches, fresh tortillas made-to-order and more.
For $4, you can dig into the unlimited chips and salsa bar, featuring fresh-cooked white corn tortilla chips and a selection of house-prepared salsa. One thing we (and many other partygoers, for that matter) found to be incredibly addictive: the Queso Blanco, melted white cheese spiked with onions, fire-roasted poblanos and chiles and “amor.”
Check out our photos … to get a look inside the new eatery and see some of the cocktails we sampled.