Cafeteria-style southern cooking is coming to the Fulton Market area.

Bruce Finkelman and Craig Golden (Dusek’s, Punch House, Tack Room, Thalia Hall, the Promontory) are opening Saint Lou’s Assembly today. Next door to the group’s new bar, MoneyGun, on Lake and Union streets, Saint Lou’s Assembly is led by seven-time Michelin-starred chef Jared Wentworth (Dusek’s, Longman & Eagle). The restaurant is a “Midwestern take on ‘Meat N Three’—a cafeteria-style concept that’s traditionally been found in the South (i.e., a meat course plus three side dishes).

The counter-service concept is named after Louis D., who opened Monarch Provisions meat-packing plant in 1947 on the corner of Fulton and Sangamon streets. Saint Lou’s pays homage to Chicago’s bygone canteens.

In true cafeteria style, desserts start the line, followed by meat (Slagel Farms chicken, meatloaf wellington, prime rib, roast duck) and side dishes (green bean casserole, mac ‘n’ cheese, iceberg wedge, grilled asparagus, tabbouleh). Not true cafeteria-style: liquor, including a house-made sweet tea (can be served with rye whiskey), as well as margaritas and seasonal lemonade (suggested to be mixed with a clear spirit) and boozy house floats.

Saint Lou’s seats about 50 and will feature an expansive outdoor patio. It plans curbside pickup service on the North Union Avenue side of the building for carryout orders.

The restaurant will be open for lunch and dinner seven days a week.