On this week’s episode of The Sauce, host Lauren Healey sits down with Josh Smith, designer turned restaurateur and owner of Neon Greens, the innovative Grove salad bar where lettuce travels from a hydroponic farm to the kitchen by conveyor belt.

Josh shares how he turned a pandemic hobby into one of St. Louis’ most creative dining experiences, growing the equivalent of three acres of lettuce in just 800 square feet and reimagining what “farm-to-table” can look like.

In this episode:

• How Neon Greens grows most of its lettuce on-site hydroponically (and why fresher means more flavor and nutrients)
• The story behind building a queer-owned, design-forward restaurant in The Grove
• How Josh’s background in Broadway, TV, and film design shaped the restaurant’s look and feel
• A peek inside the weekend farm tours and the “Willy Wonka for salads” conveyor setup
• The cult-favorite Pão de Queijo, especially the chili-crisp version
• The vegan Thai basil–matcha soft serve and “The Works” sundae
• The story behind Biscuit Town, the breakfast pop-up returning this fall
• Collaborative bowls with STL favorites: Grace Meat + Three, Balkan Treat Box, Qui Tran (Nudo and Mai Lee), Fennel Cooking Studio, Damn Fine Hand Pies, and Salt & Smoke

More highlights:

• The late-summer Salt & Smoke collab bowl with five-spice pork and charred-scallion green goddess dressing
• Why Josh chose to build in St. Louis, blending community, agriculture, and design
• Expansion plans already in motion, with the county at the top of the list

🌿 Visit neongreensstl.com for farm tour info, seasonal menus, and Biscuit Town updates.

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📅 New episodes drop every Tuesday.