Ted Drewes Frozen Custard

The Chippewa Street stand has been on this spot since 1941, when Ted Drewes Sr. opened it along what was then one of the main Route 66 alignments through St. Louis. The business itself is now in its fourth generation of family ownership, and the stand has grown over the decades — in 1985 the serving windows were expanded from five to twelve to keep pace with the crowds.

The signature item is the concrete: frozen custard so thick it's handed to you upside down. The custard is made with egg yolks, which give it a denser, richer texture than standard ice cream. The menu also runs to sundaes and other custard formats. The stand operates as a walk-up with outdoor space only — limited seating means most people take their order and find a spot in the lot or along the curb. The Chippewa location stays open nearly year-round, closing only during January.

For riders, the practical details work in their favor: the walk-up format means you don't need to lock a helmet to a seat, the lot is spacious enough to handle two-wheelers, and the stop sits directly on the historic Route 66 alignment so there's no meaningful detour. Summer evenings draw the biggest crowds and the longest lines, but the stand keeps moving.