Through The Years

Meet The Owners!  Steve & Debbye Greer

Steve and I opened The Concord Grill the day after we were married 33 years ago. I can’t believe it has been 33 years.  I have been sentimental the past month or two looking at old pictures of employees, and past menus, thinking of how many themes and “dining room makeovers” we have had over the years.  We went from the dining room having black and white pictures of The Three Stooges, Marx Brothers, Laurel & Hardy to being “Your St. Louis NASCAR Connection.” Steve was a big NASCAR fan but I do have to admit when Kenny and Mike Wallace brought us boxes of their own personal pictures for us to hang in our dining room, it was pretty exciting. As NASCAR became more popular so did our little restaurant.  At that time, the races were only on Cable TV so we were the place to go and watch the race and have a few beers. We even made our menu “NASCAR-themed.” We went from watching NASCAR on our 4 little color TVs and our homemade 72″ projector TV screen to now 4 flat-screen TVs and a 70-inch flat-screen TV.

Looking back over the years we tried doing many “All You Can Eats.”  First was a Sunday Brunch. We did not set it up buffet-style like most restaurants.  We wanted to be difficult and let people order off a menu. With re-order of this and re-order of that, the cooks at the time were going crazy because we just were not set up to serve breakfast.  That was a fail. After that, we tried “All You Can Eat Baby Back Ribs.” A few weeks of that and we were almost out of business. I remember cringing when a table of 6 men came in and knew I was in trouble.  Years later we tried “All You Can Eat Salad, Pasta & Garlic Bread.” With Pasta House right down the street, Concord Grill wasn’t a first choice. Finally, an “All You Can Eat BBQ Buffet.” We were grilling the meat outside in the front of the parking lot.  I think If you are reading this today, you are probably one who is now part of our extended family.  You are our “regulars” to whom we look forward to seeing every week and for some, every day. Over the past 33years, our customers and business associates have become our friends (Carol, Chris & George.) We have seen you come in here on first dates, celebrating birthdays, engagements, graduations and anniversaries. We have seen you bring your children and grandchildren back to introduce them to our Concord Kids Menu.  During lunch, there is a flow of regular customers, and we greatly appreciate your business. We take it as a great compliment when we see the same customers day after day. Performance Automotive, SPC Business Solutions, Allen Transmissions, The Linde Group, Kutis Funeral Home, Mary & Carol from ReMax, Dobbs, and many local car dealerships. Believe it or not, we do know many of your names and your businesses but there are too many to list. Just know we thank everyone: friends, family, employees, and customers (old and new.) Let’s try for another 33 years. Maybe by then, I can stop cooking and just let the grandkids take over.

That lasted only a few times until we tossed that idea out the window too. We have tried putting fire pits on the patio to try and make use of the extra seating when it’s cold outside. The thick smoke blowing in customers’ faces was not too appetizing so that idea went by the wayside. With trial and error, there is one thing that is constant…Burgers and Home Cooked Food.   A few years ago, Steve became interested in learning about different smokers.  He watched many many videos.  He has always enjoyed BBQ so we bought a smoker to practice and learn he tried many techniques to make a “restaurant worthy smoked pulled pork.”   After experimenting with different rubs and sauces, we feel he had become pretty good with that smoker.   So good that he showed his technique to our cooks, and I had no choice but to buy a Pit Barrel smoker for the restaurant.  We have recently added smoked pulled pork to our large list of specials.   Our goal is when a potential customer drives by and sees the blue smoke coming from our little smoker, they will have no choice but to stop in.

I never would have thought that from our first menu having 8 different burger choices we would have grown to now having 50 different burgers on our menu!  We will put just about anything on a burger from good old American cheese to Shrimp Alfredo. Yes, Shrimp Alfredo! I could not believe it myself when a customer requested it, but we made it and he loved it.  Burger#51? NO! From the Burger Club & the Loyalty Program to the Burger Garden we are all about Burgers!  Fried Twinkies for dessert has also become very popular with 8 different toppings to choose from. They are fun to make and good to eat.  On Tuesdays bring the kids in to let them decorate their own. They have a great time. It seems like just yesterday we started breading our own ravioli.  Now four years later it’s our most popular and talked about appetizer. My philosophy is and always has been if you are going to do something, do it right the first time. Don’t take shortcuts and don’t cut corners. We have made a promise to ourselves and now to you, our valued and appreciated customers, that we will never compromise our portion size and/or the quality of food.  With food prices on the rise with no decrease in sight, we try to have coupons available at all times so you will continue coming in to enjoy our great food. Times are tough for all of us and we want to make sure you get the best value for your dollar.  Over the past year or two we have learned not to take anything for granted. There are so many new restaurants near us and more to come. We greatly appreciate your continued patronage when you “choose” to eat at The Concord Grill. Operating a restaurant is definitely a challenge, however still so very rewarding.  I am still in the kitchen cooking and Steve is still working outside of the restaurant. I am almost always here if you have a question, comment or concern. I have been collecting email addresses for many years and have a nice list. Every month I send out a $10.00 birthday certificate for you to use any time during your birthday month. I also email several other discounts throughout the month. We have two daughters 28 and 30.  Allison graduated from busing tables to becoming a server.  She moved to Virginia for a year to be with her fiance. Coincidentally she applied for a job at a coffee shop/cafe and they hired her as a manager.  She and her future husband, Phillip, have since moved home and while Phillip is in the kitchen with me, Allison is running a kitchen at a local Goddard School.   We have never been apart from either of our girls for more than a week let alone one year. Jami graduated from Webster University several years ago with a degree in Elementary Education. While teaching she completed two Master’s Degrees.  One being English as a Second Language and is currently going for her second Master’s Degree. We are very proud parents. Both Jami and Allison still work here occasionally when they have time. Or when we desperately need servers or cooks for that matter.   When I am not at work I spend as much time with my 3 grandkids as possible.
Meet Our Staff

Most of the servers you see day in and day out have been here for a very long time.  They know what you are going to drink and eat when they see you walk in the door for lunch or dinner.   Sometimes they need roller skates to keep up with the pace but they wouldn’t have it any other way.  Many are permanent fixtures who look forward to serving you dinner and making conversation.
Meet Our Customers

A thank you to the best food company in the business – Kenrick’s Meats! I am proud to be purchasing all of our meat from Kenrick’s Meats & Catering.  They are an awesome group of people to do business with. Our ground chuck is brought in fresh every morning and it is the best quality of meat I have found in 33 years.  I have used many food companies over the years and the search for “the best” is over. Thank you Kenricks! Looking forward to many more years of doing business with you.Again, thank you all for your business, friendships, and support!!


Designed By Tmc-Stlouis    (