Today we’d like to introduce you to Craig Basler.
Hi Craig , so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My culinary roots trace back to my grandparents’ restaurant, where I first learned the craft and community spirit of cooking. After graduating from the Forest Park STLCC Culinary program, I began my career in French fine dining before shifting to barbecue at Super Smokers—a move that allowed me to balance professional ambition with family life while embracing a style of cooking that felt authentic and deeply personal.
In 2011, I joined the Pappy’s BBQ family as a consultant during the launch of Bogart’s Smokehouse, contributing to one of St. Louis’ most celebrated expansions in the barbecue scene. That experience set the stage for the opening of Dalie’s Smokehouse in 2015, created as a blend of Pappy’s and Bogart’s traditions with my own culinary direction. Dalie’s quickly distinguished itself with an expanded sandwich and sides menu—including signatures like the Cuban and Ultimate Reuben—along with a robust lineup of daily specials such as burnt ends, Creole Wednesdays, chicken & dumplings, smoked meatloaf, brisket philly, and pork steaks.
Dalie’s has also become known for its seasonal culinary events, including the annual Mardi Gras Feast and elevated six‑course wine or cocktail pairing dinners held each spring and fall. Over the past decade, the restaurant has grown into a community fixture, supported by a loyal base of regulars who visit multiple times a week. The passion that began in a family restaurant continues to shape Dalie’s today, reflected in every plate and every guest connection.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
One of the biggest challenges we’ve faced was getting through COVID. Like every independent restaurant, we were hit with shutdowns, supply‑chain issues, staffing shortages—you name it. But instead of pulling back, we adapted fast. We reworked our operations, kept our team employed, and focused on taking care of the community that’s supported us from day one.
Even after the pandemic, the restaurant landscape hasn’t gotten any easier. Food costs are higher, labor is tighter, and we’ve watched a lot of great places close their doors. What’s kept Dalie’s going is staying true to what we do best: scratch‑made barbecue, consistency, and building real relationships with our regulars. We’ve been here ten years now, and a huge part of that is the loyalty of the people who come in one to four times a week.
So yes, the obstacles have been real—but they’ve also made us sharper, more intentional, and more grateful. Surviving COVID and thriving in this economy isn’t about luck. It’s about community, adaptability, and refusing to compromise on the quality and hospitality that define who we are.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I like to say I’m in the business of feeding people and keeping the chaos organized. My background runs from French fine dining to barbecue, which means I can talk mother sauces and smoke rings in the same sentence—and both matter when you’re trying to make food that feels intentional but never pretentious. At Dalie’s, that shows up in how we build a sandwich, how we run a kitchen, and how we keep the wheels turning without losing the soul of the place.
My real specialty is consistency. Anyone can make great food once; my job is making sure it’s great on a random Thursday at 1:00 p.m. when the line hits and everyone suddenly wants a brisket Philly at the exact same moment. I’m detail‑obsessed in a way that probably makes my culinary instructors proud and my kids roll their eyes—but it’s why our regulars tell us the food tastes the same today as it did ten years ago.
And speaking of kids…all four of mine work with me. Emily, my oldest, runs catering & marketing; Connor is our pit master; Eli is on the line; and Nathan, who also attended Forest Park’s culinary school, works the line, handles prep &pretty much anything else I ask of him. Over the years, nieces, cousins, and family friends have jumped in, too. At this point, I’ve somehow become ‘Dad’ to a whole extended cast of kitchen kids who’ve grown up in the smoke with us. It creates a vibe you can’t fake—equal parts family reunion, culinary school, and controlled circus.
What sets us apart is that we don’t chase trends. We chase flavor, we chase consistency, and we chase the kind of hospitality that makes people feel like they’re walking into a place that knows them. I’m proud that we’ve built something real—a restaurant where people eat one to four times a week because it feels like home, not because we reinvented barbecue with foam or microgreens. Good food, good people, and a whole lot of heart. That’s the secret sauce.
Do you any memories from childhood that you can share with us?
My favorite childhood memory is being side‑by‑side with my grandfather while he taught me how to butcher, smoke, and cure meats. I didn’t realize it at the time, but those moments were my first real lessons in patience, craft, and the idea that good food is something you earn, not rush. There was a rhythm to the work—slow, steady, almost meditative—that stuck with me long before I ever stepped into a professional kitchen.
The best part now is getting to pass that same knowledge down to the next generation. All four of my kids work with me now, which means my childhood lessons with my grandfather have basically turned into a full‑blown family apprenticeship program. Now that early memory with my grandfather isn’t just something I look back on nostalgically—it’s something I get to live out every day.
Contact Info:
- Website: https://daliessmokehouse.com
- Instagram: @daliessmokehouse
- Facebook: https://www.facebook.com/DaliesSmokehouse/
- Yelp: https://www.yelp.com/biz/dalies-smokehouse-valley-park-2
