Ted Drewes: St. Louis’ Most Written-About Restaurant and a Frozen Custard Legend
Introduction: A City Landmark Beyond the Arch
ST. LOUIS, MO (StLouisRestaurantReview) When people think of St. Louis, two icons often come to mind: the Gateway Arch and Ted Drewes Frozen Custard. For nearly a century, Ted Drewes has drawn locals and tourists alike to its cheerful yellow stands on Chippewa Street and South Grand Boulevard. With its signature concretes served upside down, rich frozen custard, and deep family history, Ted Drewes has become more than a dessert shop—it is a cultural landmark.
Among the many storied restaurants in the city, from Crown Candy Kitchen to Blueberry Hill, none has been written about as often as Ted Drewes. Local newspapers, travel magazines, food critics, and national media have featured its story, making it one of the most documented restaurants in St. Louis history.
The History of Ted Drewes
Ted Drewes Sr. opened his first frozen custard stand in 1929 in Florida before expanding to St. Louis in 1931. At the time, frozen custard was still a novelty, considered richer and creamier than traditional ice cream. By the mid-1930s, Drewes’ stands had become a staple of summer in St. Louis, offering an affordable luxury during the Great Depression.
In 1941, the Chippewa location opened along historic Route 66. The bright signage, nostalgic charm, and roadside appeal quickly attracted travelers, embedding Ted Drewes into the memory of America’s golden age of road trips. Over the decades, the Drewes family preserved their commitment to quality while creating new traditions that tied the business to the identity of St. Louis itself.
The Concrete: A Frozen Dessert That Defines the Brand
While the shop sells sundaes, shakes, and cones, it is the “concrete” that has become its signature creation. Introduced in 1959, the concrete is a thick blend of frozen custard and mix-ins, served in a cup so dense it can be held upside down without spilling.
The upside-down presentation has become a showpiece in itself. Each serving demonstrates not only the product’s unique texture but also the confidence of the employees, who delight in proving its thickness. This small but theatrical gesture is now part of the ritual that customers look forward to.
From classic flavors like chocolate and strawberry to seasonal favorites such as pumpkin pie concretes, the menu has expanded over time, but the brand’s promise of consistency has remained unchanged.
Media Attention: Why Ted Drewes Is So Widely Written About
Several factors explain why Ted Drewes is the most written-about restaurant in St. Louis:
- Historic Legacy – Nearly 100 years of continuous operation make it a story worth retelling across generations. Each milestone anniversary attracts new features from local and national media outlets.
- Route 66 Fame – Being located on the “Mother Road” tied Ted Drewes to a broader narrative of Americana. Travel writers covering Route 66 almost always include Ted Drewes in their pieces.
- Seasonal Tradition – Beyond frozen custard, Ted Drewes sells Christmas trees each winter, creating additional media coverage around holiday traditions. The blending of dessert and holiday cheer makes it a multi-season attraction.
- Cultural Symbolism – Ted Drewes has become shorthand for “St. Louis hospitality.” Visitors often report being taken there by locals, ensuring its place in countless travel guides and personal stories.
- National Recognition – Food television programs, travel shows, and even international media have highlighted Ted Drewes as a must-visit destination, expanding its fame well beyond Missouri.
This combination of history, culture, and uniqueness gives journalists endless angles to write about, making it a perpetual favorite for features and reviews.
The Community Connection
Ted Drewes is more than just a frozen custard stand—it is a gathering place. Families bring children after baseball games, couples stop by for a date night treat, and tourists line up for a taste of history.
The company has also played a role in charitable giving, supporting local initiatives and engaging in community events. Employees often describe the sense of pride they feel working there, knowing they are part of a living legacy.
St. Louisans regularly include Ted Drewes in “bucket lists” for out-of-town guests, ensuring each new visitor experiences the tradition firsthand. In many ways, Ted Drewes is woven into the cultural fabric of the city.
Comparisons to Other St. Louis Icons
While Crown Candy Kitchen, Blueberry Hill, Imo’s Pizza, and Gioia’s Deli are also beloved and well-documented, Ted Drewes consistently receives more attention.
- Crown Candy Kitchen is celebrated for its nostalgic soda fountain and legendary BLT, but its coverage tends to focus on heritage rather than national fame.
- Blueberry Hill draws headlines for its musical history, especially Chuck Berry’s performances, yet it leans more toward pop culture than food journalism.
- Imo’s Pizza gets frequent mentions for introducing Provel cheese and St. Louis-style pizza, but the brand has a divisive reputation outside the region.
- Gioia’s Deli has earned accolades such as the James Beard America’s Classics Award, making it significant, but its national footprint is smaller than Ted Drewes.
The combination of universally appealing desserts, Route 66 mystique, and enduring community ties sets Ted Drewes apart from its peers.
SEO Spotlight: Why Ted Drewes Tops Search Rankings
From an online visibility perspective, Ted Drewes benefits from high domain authority through backlinks from major media outlets. Articles in The New York Times, USA Today, Travel + Leisure, and countless regional publications have strengthened its search profile.
When travelers search for “things to do in St. Louis,” “Route 66 food stops,” or “best frozen custard,” Ted Drewes often appears at the top of the results. Its presence on Google Maps, TripAdvisor, Yelp, and food blogs further reinforces its dominance.
For digital marketers, this case shows how consistent branding, media coverage, and user-generated reviews combine to create long-lasting SEO power.
A Seasonal Double Identity: Custard and Christmas
One unique dimension of Ted Drewes is its dual business model. In summer, it is synonymous with frozen custard. In winter, it transforms into one of the largest Christmas tree lots in the city. Families visit not just for dessert but also for the holiday experience, creating an entirely separate wave of media coverage every December.
This seasonal adaptability has helped Ted Drewes maintain relevance year-round while strengthening its community bond.
The Future of Ted Drewes
Despite the passing of Ted Drewes Jr. in 2024, the business remains family-operated, committed to maintaining traditions. Younger generations of the Drewes family continue to run the operations with the same emphasis on quality and service.
In an era when many legacy restaurants face challenges from rising costs, labor shortages, and shifting consumer habits, Ted Drewes stands out for its resilience. Its reliance on simplicity, consistency, and family values ensures that it will likely remain a staple for decades to come.
Conclusion: Why Ted Drewes Endures as St. Louis’ Most Written-About Restaurant
Ted Drewes Frozen Custard is not just a dessert stand; it is a story of tradition, resilience, and cultural symbolism. With nearly a century of history, iconic Route 66 status, and widespread national recognition, it has earned its title as the most written-about restaurant in St. Louis.
Its concretes continue to delight generations, its holiday traditions keep families coming back, and its media profile ensures that the name “Ted Drewes” will remain synonymous with St. Louis for years to come.
For locals, it is a ritual. For visitors, it is a must-stop destination. And for journalists, it is a never-ending source of stories. That is why Ted Drewes remains at the center of St. Louis’ food identity.
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Martin Smith is the founder and Editor-in-Chief of St. Louis Restaurant Review, STL.News, USPress.News, and STL.Directory. He is a member of the United States Press Agency (ID: 31659) and the US Press Agency.
