ST. LOUIS — I don’t get down to the Marine Villa area much. However, I will now. 

Quick story -- I am doing a live shot at the Blues game at the Enterprise Center. One of the employees from Byrd and Barrel offers me some chicken. They have a good looking spot in the building. 

It was love at first bite.

Owner Bob Brazell lives and dies the business. He started working at Sam Orlanodo’s at age 15 and never looked back. 

The fried chicken is on a different level. The preparation to make it great is an art form. The flavor is freaking awesome. I want to go back while I'm writing this.

This weekend, Saturday and Sunday, from 11 a.m. to 2 p.m., Byrd and Barrel and both Hi-Pointe locations will be a great deal of fun. It’s a collaboration of their brunch concept of “Bagel Champ.” 

Money from each burger sold will go to stray rescue. It’s a double cheeseburger with Taylor ham, bacon and hot honey spread on an everything bagel.

You will love it.