Lunch: 11am - 4pm
Dinner: 4pm - 10pm
It's been in the family for 5 generations!
Full service catering. Holiday party, wedding, or birthday.
Tuesday - Friday (3pm - 6pm)
$1.00 Bud Light/Bud Select Draught
$10.00 Bucket (6 Domestic)
FRIED CHICKEN TUESDAYS
All dark (3 pieces) for $7.95
All white (2 pieces) for 8.95
Served with your choice of 2 (Mashed Taters & Gravy, Cole Slaw or Green Beans)
Baby Back Ribs - $1.00 each
Bread Pudding - $1.00 each
NIGHT STEAK SPECIAL
Your choice of Filet Mignon, Rib Eye or Strip for $15.95
Includes: Twice Baked Potato & Green Beans
Sam Adams (Seasonal)
Quote from WEST Newsmagazine.com
It did not take long for the public to discover Clancy's Irish Pub
at the Barn at Lucerne. Good news apparently travels fast, and so
does the aroma of Clancy's hickory-smoked barbeque. Wildwood residents
Sean and Lisa Clancy own and operate Clancy's.
"We've been in the meat business for years," said Sean Clancy,
that his children, who help out at the restaurant, are the sixth generation
of Clancy's to work in the family business. According to Clancy having
the butcher shop on-site also is a big plus for restaurant customers
because steaks are cut to order at the meat market, where the meat
is always fresh. Because of the fresh meats on the premises, no smoking
is permitted in the restaurant, but smoking is welcome on the patio.
The atmosphere at Clancy's is warm and casual. Clancy's also offers
catering services in the form of pig roasts, barbeques or steak dinners
for parties of 25 or more.
History of the Barn At Lucerne
landmark of yesterdays rural countryside has become a landmark of
today's booming suburban life in the Barn at Lucerne at Clayton and
Kehr’s Mill Roads.
The barn was
built in 1916 for the Ganahl family and was designed by Spernelli,
a Swiss architect. (The Henry Bopp family had owned the property.
but the Ganahls bought it from a firm called Schisler and Corneli.)
It was one of the first large dairy barns in the country and the
largest in the state. Built of a reinforced concrete shell, the
50,000 square foot barn had steel window sash, running water, electric
lights and fireproofing. It was home to the finest of dairy cattle.
Ganahl ran the dairy for 15 years and then sold it to an investment
group of whom a member was Firmin Desloge. In 1941, St. Louis Dairy
took over. The operation was eventually absorbed by Sealtest before
its use as a dairy barn came to an end. It sat idle except for a
time when it was used as an antique auto museum.
In 1968, a fire
of undetermined cause damaged the barn extensively. Vandalism, and
its accompanying expense, continued well into the beginnings of
the project of changing the barn into a shopping center. In 1974,
shops and restaurant spaces were made from the old stalls and from
buildings added to augment the old structure.
from Ballwin Historical Commission