Frozen Tradition

Somehow it’s almost 70 degrees today in Washington–in early March. In the spirit of the warm weather and with Spring Break just around the corner, I decided to dedicate this blog post to frozen yogurt–one of my favorite desserts. “Fro-yo” has become trendy over the past couple of years all across the country. We have a frozen yogurt place on what seems like every corner in downtown DC. St. Louis has its share of frozen yogurt too, but is much better known for its frozen custard.

Ted Drewe's concrete. Photo by aemcbride.

If you’ve ever experienced a DC summer then you also know what it feels like in the summertime in St. Louis – unbearably hot and humid. There are really only a few things you can do: go to the pool, stay indoors, or go out for a cold dessert. Ted Drewes Frozen Custard is, without a doubt, the best place to go. It is a landmark spot in St. Louis, and has been a fixture in the city since 1930. It’s also located on Historic Route 66, another reason it’s worth checking out. Ted Drewes is family-0wned, and Ted Drewes Jr. himself is often spotted at Cardinals games and around St. Louis.

Ted Drewes is open almost all year round, but the most popular time to go is on weekend nights during the summer. It is ALWAYS crowded, with people of all ages, but the lines move quickly.

Ted Drewe's Frozen Custard is a simple custard stand but is a landmark destination in St. Louis. Photo from http://exploringroute66.com

I like to go with my friends or family either after a night at the ballpark or just for fun. The building itself is a simple “ice cream” stand; there’s nowhere to go inside and no chairs or tables outside. So people usually stand around and talk/eat in the parking lot or sit on the curb or on top of their cars. It’s a very social dessert experience. Ted Drewes is also located a bit out of the way, which makes going there more fun and a special occasion.

A typical night at Ted Drewe's. Photo by David Simmer II.

The custard itself, though, is what draws the crowds. Frozen custard, when done right, is extremely thick. Ted Drewes is most famous for its concretes, which come in signature yellow cups and are so thick that they literally resemble the consistency of concrete.

The true test of a concrete is to see if any falls out when you turn it upside down. Photo by Gabrielle Esperdy.

The ultimate Ted Drewes “thing” is to turn your concrete upside down with the spoon inside. The custard is so thick and packed in that it doesn’t even budge. I’ve tried it myself countless times, and it really works. Plus, if you ever go there, now you’ll know why everyone is randomly turning their cups upside down. I recommend either the cookies and cream or the chocolate concrete. I like mine plain, but you can mix in all sorts of toppings.

Ted Drewes is one of the most “St. Louis” places there is, and no visit to the city is complete without stopping there. I’m getting hungry just writing about it.

Thanks for reading…I’ll “see you” after Spring break! Until then, I’m going home to St. Louis! Can’t wait 🙂

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About stlconfidential

I am a Midwesterner at heart, living in Washington D.C. I am also a graduate student at GW's School of Media and Public Affairs, interested in political communication, social media, and baseball.
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3 Responses to Frozen Tradition

  1. j.r. says:

    i’m using your blog posts as a visitor guide for out of towers. I especially love the last line of your post today…

  2. nikkiusher says:

    This sounds totally and completely delicious and amazing…. the place reminds me of tommy’s or pinks in LA… I never have the urge to fight the crowds but this seems worth it!

  3. HK says:

    I want that yogurt now!

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