Mosito’s is gearing up to launch a second outlet in the previous Friend’s Bar & Grill location (1317 Washington) in downtown St. Louis, aiming for a grand opening during the first week of January 2025. Owner and pitmaster Chivas Johnson intends to serve breakfast, lunch, and dinner within the spacious 4,000 square-foot barbecue venue, which will accommodate approximately 80 patrons. Here’s what you need to know before your visit.
The Menu
The upcoming downtown Mosito’s will feature a variety of beloved dishes available at the Soulard location: barbecue plates, sandwiches, and “big boy” nachos loaded with barbecued meats. Diners can expect fundamental barbecue offerings like pulled pork and brisket, complemented by pulled turkey, beef ribs, tiger shrimp skewers, and a plant-based brat for those seeking vegetarian or vegan options.
“I don’t want to overdo it,” Johnson asserts. “I just aim to execute a few things exceptionally well.”
A standout item is Mosito’s signature turkey leg, served in its savory drippings. “The meat doesn’t merely fall off the bone; it practically falls off the meat,” Johnson jokes. The turkey leg is brined for about a day and then smoked until reaching 190 degrees, resulting in a stunning golden hue and beautifully tender meat. In addition to the turkey leg, the menu includes turkey chops (akin to pork chops) and turkey ribs.
Another highlight is the pork rib tips, known for their stickiness, richness, and intense flavor. Johnson emphasizes their suitability for customers with dentures, recalling his grandmother’s efforts to enjoy meat despite her dentures. “Let’s remember those folks,” he notes.
Available sides include coleslaw, black-eyed peas, potato salad, and collard greens, the latter featuring a mix of green-leaved varieties such as mustard greens, turnip greens, and kale. The flavor profile is robust, with a hint of spice. (“It’s just crushed red pepper, black pepper, and salt—that’s basically it,” Johnson explains.)
Additionally, Johnson aims to offer smoked wings at the new venue. For breakfast, he will prepare egg sandwiches complemented by bacon and barbecued meat. He also plans to refresh the offerings at the Soulard stall, showcasing an array of ice creams with unique flavored fillings. “That’s sure to be a delightful treat for us this spring,” he remarks.
Moreover, Johnson has intentions of obtaining a liquor license to serve a selection of alcoholic beverages at the downtown establishment.
The Backstory
Johnson’s passion for barbecue is intertwined with cherished memories of family gatherings centered around food. “It’s about grandmas, my mom, and my uncles—learning family traditions, how to cook,” he reminisces. “Forgive my emotions when they start to surface… It’s all about history.”
His journey into the culinary world didn’t stem from culinary school or formal training; instead, he discovered his gift for creating dishes that resonated with people. While working in construction, he shared his smoked food with co-workers, receiving enthusiastic feedback. “The guys at work enjoyed my smoked food, and the responses were overwhelmingly positive,” he recalls. “That became my test kitchen.”
With inspiration from friends and co-workers, Johnson made the leap and purchased a barbecue trailer in 2019. His primary focus with the trailer involved serving fans at World Wide Technology Raceway in Madison, Illinois. Eventually, in early 2022, he established a presence at the Soulard Farmers’ Market, taking over stall 25 in the north wing, previously occupied by a pet store. (His construction background was invaluable when renovating the space.)
The Soulard setup, complete with a walk-up window and cozy dining area featuring three tables, allowed Johnson to broaden his menu, offering a wider variety of meat platters, sandwiches, loaded nachos, and sides like potato salad and collard greens. As time passed, he gained a loyal clientele; on busy weekends, the stall can exhaust up to 300 pounds of turkey legs.
“I’ve been nurturing this passion for quite some time now,” he said. “I’m truly overwhelmed by the positive reaction from the community.”
