{"id":16620,"date":"2026-08-27T10:22:18","date_gmt":"2026-08-27T10:22:18","guid":{"rendered":"https:\/\/www.diningandcooking.com\/restaurants\/16620\/"},"modified":"2026-08-27T10:22:18","modified_gmt":"2026-08-27T10:22:18","slug":"the-clydesdale-opens-august-27-at-ballpark-village","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/restaurants\/16620\/","title":{"rendered":"The Clydesdale opens August 27 at Ballpark Village"},"content":{"rendered":"

Ballpark Village is betting that a beloved hometown chef will provide its next culinary chapter: James Beard Award-winning chef Kevin Nashan has partnered with Live! Hospitality & Entertainment to open The Clydesdale (601 Clark), which partially occupies the ground floor of the Budweiser Brew House building along Clark Avenue, across from Busch Stadium. <\/p>\n

On August 27, the restaurant will host a private cocktail reception\u2014complete with its first beer delivery at 5:30 p.m. via a beer wagon pulled by Anheuser-Busch\u2019s iconic eight-pony Clydesdale hitch\u2014before opening to the public at 8 p.m.<\/p>\n

\"\"<\/p>\n

For Nashan, the project came together fast. \u201cThe Live! team at Ballpark Village wanted to make a change\u2014to bring in someone local offering something different than what was already there,\u201d he tells SLM. \u201cOnce we started talking about the modern tavern concept, it all came together organically\u2014and quickly, literally in a couple of months.\u201d<\/p>\n

Here\u2019s what to know before you go.<\/p>\n

The Concept & Atmosphere<\/p>\n

As the name conveys, Nashan and the Live! team wanted to embrace the building\u2019s Anheuser-Busch heritage rather than compete with it. \u201cThe idea was to piggyback on the existing A-B presence and add to it with a name like The Clydesdale,\u201d he says. \u201cI hope the restaurant becomes as iconic as they are.\u201d<\/p>\n

Rather than creating another sports bar, Nashan is aiming for something with broader appeal: a polished but approachable restaurant where guests can grab a burger before Cardinals games, linger over a grilled trout after a concert, or enjoy a date night when Busch stadium is idle.<\/p>\n

\u201cThe modern tavern idea is perceived as being more upscale, yet affordable and approachable,\u201d he says. Think of it as bar-and-grill fare elevated with better ingredients, sharper execution, and more restaurant-worthy entr\u00e9es.<\/p>\n

The restaurant seats about 100 indoors, with another 40\u201350 seats on a stadium-facing patio equipped with an indoor-outdoor bar that\u2019s expected to become one of the space\u2019s biggest draws. Inside, the existing dark wood finishes and the upholstered surfaces have been upgraded. The resulting vibe feels \u201cway more warm and restaurant-y and less sports bar,\u201d Nashan says.<\/p>\n

The restaurant occupies the first floor of the three-story, 25,000-square-foot building. The upper two floors include the existing Crown Room event space and Rooftop Bud Deck, where executive chef Matt Duffin plans to offer house-made brats and sausages for the 2027 baseball season. Both upper floors have their own outdoor components and are slated to be reactivated as private event spaces by next spring. Nashan\u2019s team will ultimately operate all three levels.<\/p>\n

The Food<\/p>\n

While The Clydesdale marks Nashan\u2019s first Ballpark Village project, regulars at Peacemaker Lobster & Crab Co. will immediately recognize a few signature items. A seafood program anchors the menu, featuring oysters, smoked trout, caviar, and a jumbo shrimp cocktail made with fresh shrimp, which is still a rarity in St. Louis. Those items also come together in the Crown Tower, a grand seafood presentation that combines all of the above.<\/p>\n

Photography by Kevin A. Roberts
\n \"\"
\n Soft Pretzel Sticks: with housemade sausages, pickled vegetables, and beer mustard<\/p>\n

Photography by Kevin A. Roberts
\n \"\"
\n One tier of the Crown Tower: oysters, shrimp cocktail, caviar, smoked trout dip, fried saltines<\/p>\n

Photography by Kevin A. Roberts
\n \"\"
\n Hush Puppies served with green goddess dressing<\/p>\n

Photography by Kevin A. Roberts
\n \"\"
\n Little Gem Caesar: parmesan, egg yolk, herbed breadcrumbs<\/p>\n

\n Overlay\n <\/p>\n

Close<\/p>\n

\"\"
\n Soft Pretzel Sticks: with housemade sausages, pickled vegetables, and beer mustard
\n Photography by Kevin A. Roberts<\/p>\n

\"\"
\n One tier of the Crown Tower: oysters, shrimp cocktail, caviar, smoked trout dip, fried saltines
\n Photography by Kevin A. Roberts<\/p>\n

\"\"
\n Hush Puppies served with green goddess dressing
\n Photography by Kevin A. Roberts<\/p>\n

\"\"
\n Little Gem Caesar: parmesan, egg yolk, herbed breadcrumbs
\n Photography by Kevin A. Roberts<\/p>\n

Beyond the raw bar, appetizers include house-made sausages and pickles with soft pretzel sticks, hush puppies, chicken wings tossed in brown sugar Buffalo sauce, P.E.I. mussels in coconut-green curry broth, crispy calamari, lobster bisque, and house-made potato chips topped with caviar and cr\u00e8me fra\u00eeche.<\/p>\n

Photography by Kevin A. Roberts
\n \"\"
\n Crispy Chicken Sandwich: Buffalo sauce, chow chow, maytag blue cheese, and French fries (also available grilled)<\/p>\n

Photography by Kevin A. Roberts
\n \"\"
\n Clyde’s Burger: 8 oz Waygu beef blend, bibb lettuce, tomato, sesame roll, housemade thousand island<\/p>\n

\n Overlay\n <\/p>\n

Close<\/p>\n

\"\"
\n Crispy Chicken Sandwich: Buffalo sauce, chow chow, maytag blue cheese, and French fries (also available grilled)
\n Photography by Kevin A. Roberts<\/p>\n

\"\"
\n Clyde’s Burger: 8 oz Waygu beef blend, bibb lettuce, tomato, sesame roll, housemade thousand island
\n Photography by Kevin A. Roberts<\/p>\n

\"\" <\/p>\n

\"\" <\/p>\n

Not wanting to spark \u201cburger wars,\u201d Nashan created two distinct options: Clyde\u2019s Burger, an 8-ounce Wagyu blend thick burger, and the Village Burger, a double-patty Wagyu smashburger with its own bun and sauce. Other sandwich options include crispy (or grilled) hot chicken and an Italian beef on a hoagie roll. Burgers and sandwiches will run $17\u2013$19.<\/p>\n

Fresh pastas include mezze rigatoni, mafaldine with spicy Italian sausage, and squid ink bucatini loaded with shrimp, calamari, mussels, and lump crab.<\/p>\n

Photography by Kevin A. RobertsPhotography by Kevin A. Roberts\"\"Mezze Rigatoni: Calabrian chili, vodka sauce<\/p>\n

\u201cWe didn\u2019t want to delve too deeply into sandwiches, pastas, and barbecue,\u201d Nashan says. \u201cWe have neighbors that we respect that are doing a fine job with those.\u201d<\/p>\n

Entr\u00e9es include prime sirloin steak frites with house-made, double-cooked beef tallow fries, a grilled Newman Farms pork chop, seared sea scallops, and whole roasted trout.<\/p>\n

Photography by Kevin A. Roberts
\n \"\"
\n Steak Frites (GF): Prime sirloin, bone marrow butter, red wine jus<\/p>\n

Photography by Kevin A. Roberts
\n \"\"
\n Seared sea scallops: house bacon, green tomato, local mushroom<\/p>\n

Photography by Kevin A. Roberts
\n \"\"
\n Grilled Trout: with cotija cheese, smashed potatoes, chimichurri<\/p>\n

\n Overlay\n <\/p>\n

Close<\/p>\n

\"\"
\n Steak Frites (GF): Prime sirloin, bone marrow butter, red wine jus
\n Photography by Kevin A. Roberts<\/p>\n

\"\"
\n Seared sea scallops: house bacon, green tomato, local mushroom
\n Photography by Kevin A. Roberts<\/p>\n

\"\"
\n Grilled Trout: with cotija cheese, smashed potatoes, chimichurri
\n Photography by Kevin A. Roberts<\/p>\n

Desserts range from a tasting of local ice cream to peach cobbler and a gooey butter cake gussied up with pretzel cream, bacon, and chocolate sauce.<\/p>\n

Photography by Kevin A. RobertsPhotography by Kevin A. Roberts\"\"Peach cobbler with cr\u00e8me fra\u00eeche<\/p>\n

The beverage program remains beer-forward, in keeping with the building\u2019s heritage, but with a greater emphasis on craft selections than previous concepts. Cocktails, Nashan says, will be \u201cstraight ahead but very fun.\u201d<\/p>\n

Photography by Kevin A. RobertsPhotography by Kevin A. Roberts\"\"<\/p>\n

Nashan and executive chef Matt Duffin (formerly of Cardwell\u2019s, Bolyard\u2019s Meat & Provisions, and pop-up dinner events, including the Friends with Benefits Supper Club) developed the drink menu. Joe Shirley, corporate chef for Live! Hospitality & Entertainment, and Phil Dikeman, ballpark chef for Live!, are also playing major roles.<\/p>\n

\u201cPhil has been at Ballpark Village since Day 1,\u201d Nashan says, \u201cso he knows the BPV customer better than anyone.<\/p>\n

\u201cI\u2019ve been a sponge\u201d he adds. \u201cI\u2019ve been playing follow-the-leader behind these guys. I\u2019ve long believed in the \u2018it takes a village\u2019 mentality. This project is a perfect example.\u201d<\/p>\n

The Backstory<\/p>\n

For Nashan, The Clydesdale adds another chapter to a career that began far from St. Louis. He grew up working at his family\u2019s restaurant, La Tertulia, in Santa Fe, New Mexico. After graduating from Saint Louis University and the Culinary Institute of America, he trained at some of the world\u2019s most celebrated restaurants, including Daniel in New York City, Le Francais in Chicago, Commander\u2019s Palace in New Orleans, and El Bulli in Spain before purchasing Sidney Street Cafe with his wife, Mina, and his brother, Chris, in 2003.<\/p>\n

Today, Nashan oversees restaurants in both St. Louis and Tulsa, including three locations of Peacemaker Lobster & Crab and La Tertulia, respectively. He earned a James Beard Award for \u201cBest Chef: Midwest\u201d in 2017, after being a finalist in the category twice and a semifinalist five times.<\/p>\n

Despite the accolades, Nashan says his philosophy has never changed. \u201cIt\u2019s not about what you know\u2014it\u2019s about how you make people feel,\u201d he has said many times. True to the adage, you\u2019ll see Nashan offering as many hugs as handshakes.<\/p>\n

He hopes that sense of hospitality will define The Clydesdale, becoming another reason for locals\u2014not just baseball fans\u2014to spend time on Clark Avenue.<\/p>\n

\u201cBallpark Village has really evolved over the past 13 years,\u201d he says. \u201cIt\u2019s incredible to walk from Live! by Loews and The Bullock, past Katie\u2019s, the Brew House, the AVA Garden Bar, and end up at Salt + Smoke. There\u2019s a lot going on up and down that block, and not just during baseball season. We\u2019re really excited to become a part of it.\u201d<\/p>\n

Photography by Kevin A. RobertsPhotography by Kevin A. Roberts\"\"<\/p>\n

At a ribbon-cutting ceremony on Tuesday afternoon, Ballpark Village general manager Lindsay Wentzel called BPV a \u201cvibrant year-round destination for residents, visitors, and Cardinals fans alike,\u201d and Clark Street \u201cone of the most dynamic streets in Major League Baseball.\u201d<\/p>\n

St. Louis Development Corporation president Stephen Westbrooks added, \u201cThe Clydesdale activates a highly visible space in one of downtown\u2019s most recognizable locations, creating a new experience designed for everyday occasions and milestone moments. That is exactly the type of momentum that we want to see.\u201d<\/p>\n

St. Louis Mayor Cara Spencer applauded the restaurant\u2019s acclaimed chef: \u201cKevin Nashan is a world-renowned chef that has decided, thankfully, to expand his culinary expertise to downtown St. Louis here at Ballpark Village. The whole city should be excited.\u201d<\/p>\n

Photography by Kevin A. RobertsPhotography by Kevin A. Roberts\"\"<\/p>\n

Explore St. Louis CEO\/president Brad Dean compared Nashan to St. Louis Cardinals star Jordan Walker. \u201cNashan\u2019s a culinary all-star who also hits home runs, and to me, this one feels like it\u2019s going to be a grand slam.\u201d<\/p>\n

Finally, St. Louis Cardinals CEO Bill DeWitt III noted, \u201cBallpark Village has been around for a while, since 2013, and the people at Cordish know what\u2019s worked and what is needed. They felt the time was right to tempt people with something big. That\u2019s why Kevin\u2019s name and reputation was perfect to reboot this space.\u201d<\/p>\n

DeWitt added, \u201cWe all agreed on creating an elevated bistro-tavern experience that matches the look and feel of the space, while still being able to pivot for game-day families or an after-work young professional crowd. All the restaurants at Ballpark Village have to be able to morph into slightly versions of themselves, and this one will be no exception.\u201d<\/p>\n

\u00a0The Clydesdale
\ud83d\udccd651 Clark, Downtown
\u23f011 a.m. \u2013 11 p.m.\u00a0Mon-Thu.; 11 a.m. \u2013 12 a.m.\u00a0Fri-Sat; 10 a.m. \u2013 9 p.m.\u00a0Sun. Bar open until 2 a.m. Thu-Sat. Happy Hour: Mon-Fri: 2 p.m. \u2013 7 p.m., all day Sunday.<\/p>\n

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Ballpark Village is betting that a beloved hometown chef will provide its next culinary chapter: James Beard Award-winning chef Kevin Nashan has partnered with Live! Hospitality & Entertainment to open The Clydesdale (601 Clark), which partially occupies the ground floor of the Budweiser Brew House building along Clark Avenue, across from Busch Stadium. On August<\/p>\n","protected":false},"author":2,"featured_media":16621,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[7,8],"class_list":["post-16620","post","type-post","status-publish","format-standard","has-post-thumbnail","category-restaurants","tag-restaurant","tag-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117166976978106764","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/16620","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=16620"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/16620\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/16621"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=16620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=16620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=16620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}