If Lamberts isn’t your cup of tea, may I suggest Shemwells in Cairo, IL or Neil’s BBQ in Dyersburg. Corky’s (of Memphis fame) had a location in the Aztar Casino in Caruthersville MO, but since it has changed to Lady luck with New owners, I am not sure it is still there om Lady Luck.

A must if you are in St. Louis is Hodak’s, 2100 Gravois Ave
Saint Louis, MO. The chicken is cooked to order and worth the entire trip!!! We definitely make it one of our destinations when visiting St. Louis. Dont let the line scare if you walk in the door, it moves very quickly and service is great! Worth the wait! Soulards Historic Market, 730 Carroll St., Saint Louis, MO is another must for people who love food and cooking!!

there was a place in houston, whose name I have forgotten, that was similar tot he sikeston restaurant. It was on fm1960 and food was served by staff walking around with buckets and platters and of course the highlight was throwing the yeasty pillows…..hmmmm good.

quote:

Originally posted by seafarer john

Once in a lifetime is enough of Lamberts – but everyone should get to that strange mecca for one time only. Cant say it was bad – it was just too damn much!

Right on target! Good rolls, so-so everything else.

[Edited for content]

If you cut over to Dyersburg from I-55 and travel down US 51, you could stop at Little Porky’s (if it’s still there) in Covington for good BBQ; then to Mason and Bozo’s and a chicken joint that was across the street from it.

I enjoyed the experience and the novelty of the place, but the food just wasn’t very good. About the only thing I did like was those rolls.

I got there just as they were opening, but I hear the lines there can be very long.

In st. louis my hostess was married to one of the owner’s sons. I can tell you those yeast rolls are magnificent. bkk

I was just there yesterday as the kids asked me to make the 2.5 hr drive for the "throwed rolls". The food was just fine…kids (college age) had roast beef, mama had fried chicken and I had the 16oz chicken fried steak. All was right tasty, lots of the extra goodies including my fav mac and tomatoes. Nobody was able to finish their grub and I can put awaya goodly amount. Hita few IL wineries on the way home and all was good.

I just saw this Travel Channel show this morning. I’m now planning a trip to Lambert’s in conjunction with my Memphis next month.

quote:

Originally posted by Extreme Glow

I’ve been to Lambert’s a couple of times and think it’s overrated. You do need to go once to say you’ve been there. I would recommend driving 25 miles west on US 60 to Dexter, Missouri and getting some BBQ beef ribs at Dexter BBQ!

Dexter Bar-B-Que
(573) 624-8810
1411 W Business Us Hwy 60
Dexter, MO 63841

Extreme,
Dexter BBQ also has a location in Sikeston as well.

I’ve been to Lambert’s a couple of times and think it’s overrated. You do need to go once to say you’ve been there. I would recommend driving 25 miles west on US 60 to Dexter, Missouri and getting some BBQ beef ribs at Dexter BBQ!

Dexter Bar-B-Que
(573) 624-8810
1411 W Business Us Hwy 60
Dexter, MO 63841

Article

Lambert s will be featured Sunday

Travel Channel’s  Top place to pig out

05/16/03
Jill Bock

SIKESTON – When the Travel Channel went in search
of  places to pig out, they found the nation s
favorite trough is Lambert s Cafe.

The Sikeston-Miner s  Home of Throwed Rolls earned
the No. 1 spot in the Travel Channel s feature
 Top Ten Places to Pig Out. The show is scheduled to
be shown at 7 p.m. Sunday on the Travel Channel

The recipe for successfully finding a spot in the  Top Ten began
with a phone call almost a year ago from a Missouri Division of
Tourism staff member to Pansy Glenn, director of the Sikeston-Miner Convention and Visitors Bureau.

 One of the girls that works there and I were talking about something
else, when she asked if we have any pig-out restaurants, recalled
Glenn with a laugh.  I said  Yes, we have Lambert s! 

The Division of Tourism put Glenn in contact with the producers,
Termite Arts Productions.  People like the unique, they like the
unusual, explained Glenn.  When I told them what we have here –
throwed rolls and lots of hospitality – she was like:  Are you
kidding? 

In December the crew arrived at Lambert s and the cameras started rolling.

According to Lee Rataj, office manager for Lambert s, the crew filmed the kitchen, showing how the food is made. They shot footage of the staff bringing out plates laden with ham, eggs, pork chops, potatoes and more along with the bowls of fried okra, macaroni and slaw being passed around. Of course, there was lots of footage of rolls being tossed.

The film crew spoke with members of the Lambert family, restaurant general manager Jerry Johnson and many of the customers. They filmed the restaurant inside and out along with the surrounding community.

It even took a second trip in January by the film crew, who reported putting on a few pounds during the filming, to get it just right.

Both times restaurant customers were given the choice of being in the filming. Two lines were created with most opting for on-camera line.

 The customers loved it, said Rataj. She said she has had e-mails from customers inquiring when they might see themselves on television.  They
are excited about it, she added.

The restaurant will be in some unique company. David E. Gerber, executive producer for the Travel Channel, said the show s goal was to show a wide variety of places with a wide variety of cuisine. Some of those ranked in the Top Ten are known for their volume of food served while others feature food contests.

There is Beth s Diner in Seattle with its 12-egg omelet and huge helping
of homefries and a Ben and Jerry s in Vermont which has created the Vermonster Sundae. Film crews stopped at Primantis in Pittsburgh,
Penn., where restaurant personnel offer a variety of sandwiches each with
a heaping pile of coleslaw and french fries along with whatever else the customer has ordered between the two slices of bread.

Some Missourians may already be familiar with Pointers Pizza in St. Louis where patrons are challenged to consume the 28-inch, 10-pound pizza, the Pointersaurus. If two hungry customers can finish it within an hour they
win $500.

But Gerber said it was Lambert s which earned the No. 1 spot.

He noted the restaurant has a nationwide reputation for its bounty. Even
his friends were telling him about it when he spoke of the upcoming show. But it wasn t just the loaded plates that earned them top ranking, he
added.

 Everyone there appears to be having a great time. It s a kind of place where people get huge volumes of food and go home having had a great time – an all-round good experience, he said.

Watching the video as he talked, Gerber laughed and admitted he has never been to a restaurant where the staff was encouraged to throw food at its patrons.  But the rolls look delicious. This is a feast for the eyes, he said about the film.,20,2678.005,1,25372,216.190.254.78
2682,2678,2678,2003-04-13 14:10:04,RE: St. Louis to Memphis route”

Once in a lifetime is enough of Lamberts – but everyone should get to that strange mecca for one time only. Cant say it was bad – it was just too damn much!

Though not our cup of tea, Lambert’s also has a branch in Foley, Alabama just north of Gulf Shores.

This is a fun place to eat! I remember the red pepper sauce and white beans and the ‘throwed rolls’. I used to work in Cape Girardeau, MO, and a co-worker told me to try Lamberts. I remember the older, much smaller place Lamberts used to have. The lines used to stretch for what seemed like miles.

When we were daunted by the lines, we usually went to Kimo’s, a quirky sandwich shop. They listed hundreds of sandwichs, the strangest one being a Yak Sandwich–they needed a downpayment and advance notice on this one so the owner could go to Nepal for fresh Yak!

They now have a location in SW Missouri, on Hwy 65, leading from Springfield to Branson.