Fitz's Rootbeer

Fitz’s American Grill & Bottling Works is located in the historic Delmar Loop area of St. Louis, site of the St. Louis Walk of Fame and just a few minutes from Forest Park and many popular attractions. A full menu is offered, from gourmet hamburgers to delicious salads and entrees. Weather permitting, you can enjoy relaxing on our patio.

Fitz’s may be the only restaurant in America where you can watch a vintage root beer bottling line in operation while you enjoy your meal. The equipment dates back to the early 1940’s, and is easily viewed from the main dining room.

Posts tagged st. louis

Mar 14

Fitz’s Root Beer Restaurant by Jimmy - Back home now on Flickr.

A colorful shot of Fitz’s found on flickr. Great shot, Jimmy!

Mar 12

We’re entering barbeque season! Here’s a recipe for barbeque root beer chicken.

cravingsforfood:

Barbecue root beer chicken.

Recipe here.

Mar 11

Glazed root beer funnel cakes with blueberries. Yum.

fattributes:

(via Sweetapolita – Glazed Root Beer Funnel Cakes with Fresh Blueberries)

Mar 9

Diet Vanilla Root Beer Cupcakes with Cream Cheese frosting

bakerhi:

Super Easy Recipe time!
Diet Vanilla Root Beer Cupcakes with (not diet) Cream Cheese frosting

What you’ll need (for the cake):

1 box of vanilla cake mix

1 12oz can of diet root beer (I used mug, really strong flavor!)

Quickie instructions:
Simply and quickly, all you need to do is pour the soda into the cake mix and mix it together! Then, bake according to the directions on the box. Yes, it’s true, you do NOT need any of the oil/eggs/milk/water/whatever it says on the box - just a can of soda.

For the frosting:

1 8oz package of cream

3-4 cups of confectioners sugar

1 tsp vanilla

2-3 tbsp milk (I used skim, if it counts!)

Mix that stuff together, yo!

These cupcakes make one of my coworkers, Alicia, really really happy. The cake is really light, but they stay amazingly moist and flavorful.

Enjoy!!

Mar 7

Fan photo of our Orange Volcano!

courtney8bits:

The Orange Volcano float I got at Fitz’s Rootbeer today.

Fitz’s Orange Cream soda topped with chocolate ice cream.

It was fantastic. :3

Feb 1

somedieforthis:

Don’t forget your roots.

Dec 18

infzest:

pork tenderloin with root beer reduction, polenta, quick-pickled carrots.

tenderloin:
- pat dry, rub with a mix of 2tsp chili powder (a smoky one is best), 2tsp brown sugar, 2tsp (freshly ground) coffee.
- sear in a hot pan with some heat-tolerant oil until nearly blackened.
- put in a 350 fahrenheit oven for around 20 minutes, or until the meat is 140 fahrenheit in the middle. it should be slightly pink if you don’t have a thermometer and have to take a peek.
- rest, under foil, for 10 minutes.
- slice and serve.

root beer reduction
- in the pan you seared the tenderloin in, deglaze with 1 cup root beer and 1/2 cup stock. keep on medium high heat, until syrupy. If this doesn’t happen fast enough, stir in a small amount of 1:2 cornstarch:water mixture.
- when reduced (it will coat the back of a spoon), stir in 2tbsp of butter and take off the heat.

polenta
- heat 3 cups of water and 1 cup of milk in a saucepan. bring to a boil, then drop to a simmer.
- put 1 cup of polenta (cornmeal) in a double boiler, simmering gently. whisk in the heated liquid, working fast to eliminate lumps. stir until fairly smooth, then put a lid on. stir a few times for the next 15 minutes. put a lid on.
- for the next 1 1/2 - 2 hours, stir occasionally. at the end of cooking, the polenta should be smooth and creamy.
- stir in butter (half a stick?) and cream (1/4 cup?) to taste, and salt to taste.

quick-pickled carrots
- make thin slices with a peeler or mandoline. cover these with 2tbsp vinegar, 1tbsp white sugar, and a pinch of salt. mix, then refrigerate for 15 min.