Dalie’s Smokehouse chef and founder Craig Basler shares the story behind his culinary roots, the journey from fine dining to barbecue, and how Dalie’s became a neighborhood favorite in St. Louis. In this Local Stories interview, he reflects on family, consistency in the kitchen, and the community that has supported Dalie’s for over a decade.
Read MoreDalie’s Smokehouse is a destination where smoke and flavor are at the heart of everything. The restaurant stands out for its dedication to traditional barbecue paired with creativity, making everything from scratch to maintain full control over flavor and quality. Handwritten daily specials and seasonal sides complement classic barbecue staples, with many popular items selling out regularly.
West Newsmagazine
Read MoreAs Dalie’s Smokehouse marks its 10th anniversary, head chef and co-owner Craig Basler reflects on a decade defined by flavor, family, and community. Built on strong relationships with longtime customers and a close-knit team, Dalie’s has grown from early-day chaos into a restaurant known for thoughtful daily specials, in-house sausage and charcuterie, and a relaxed, welcoming atmosphere that goes beyond barbecue.
City Lifestyle | Kirkwood City Lifestyle
Read MoreDalie’s Smokehouse head chef Craig Basler shares some local fare and flair. Dailey’s prides itself on being a community restaurant with a family feel. Craig explains, “We create specials that evoke traditional family recipes.”
Kirkwood City Lifestyle
Read MoreSmokehouse delicacies aren’t always defined by pitmaster classics as pulled pork, burnt ends and ribs. There’s so much more great food to enjoy. Just ask Dalie’s Smokehouse general manager and pitmaster Craig Basler, the creator of Dalie’s famous smoked turkeys, housecured and smoked hams and pastrami. The latest specialty of the smokehouse is artisan charcuterie – now available on the catering menu.
West News Magazine
Read MoreDalie’s Smokehouse was featured on Studio STL during a lunchtime segment with owner, general manager, and chef Craig Basler. In the interview, Basler discusses Dalie’s role in the Valley Park community and explains why St. Louis has such a deep fascination with pork steaks, a regional barbecue staple.
Fox 2
Read MoreA local food review praised Dalie’s Smokehouse as a standout barbecue destination in west St. Louis County, noting the consistently long lunch lines and lively, high-energy atmosphere. The review highlights Dalie’s slow-smoked meats, cooked over cherry wood for up to 22 hours, along with classic barbecue plates, hearty sandwiches, and rich, crowd-pleasing sides.
MBU Timeline | MOBAP
Read MorePitmaster Skip Steele opened Dalie’s Smokehouse in Valley Park as the newest addition to the Pappy’s family of restaurants. In the interview, Steele discusses the inspiration behind the name, the decision to open outside the city, and how Dalie’s was designed to have its own identity with a different menu, expanded kitchen capabilities, and signature items like the reuben combining beef and pork pastrami.
STL Magazine
Read MoreDuring its first days of business, Dalie’s Smokehouse drew long lines as employees prepped for lunch service and popular items sold out quickly. Like its sister restaurants Pappy’s and Bogart’s, Dalie’s barbecue proved to be a hot commodity from the start, offering a distinct menu built on from-scratch cooking, homestyle recipes, and a range of smoked meats and sandwiches.
FEAST
Read MoreDalie’s Smokehouse opened in Valley Park yesterday at 11 a.m.—unannounced—and the lines began to form oh, about 11:15., which is about right for a Pappy’s family restaurant (the same thing happened when sister restaurant Southernopened in Midtown a week ago today).
St. Louis Magazine
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