Boardwalk Waffles & Ice Cream, the teeny tiny Belgian waffle–and–ice cream shop in Maplewood is moving to a larger space a few doors down from its existing location.
Several factors prompted the move, says owner Eric Moore, including “lack of size, seats, and not being seen.” The current space is a 550-square-foot, 12-foot-wide storefront at 7326 Manchester. The new space, the former Sole Survivor location at 7312 Manchester, is 900 square feet, has better visibility, and will house stool and table seating for 20. Boardwalk’s signature design elements—colorful wallboards, plank floorboards, and vintage photos—will be repeated in the new space. Moore says the new location is expected to open by June 1 and minimal downtime is expected.
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
Referring to Boardwalk’s soon-to-arrive LED signage, Moore says, “We were a bit hard to see before but not anymore.”
The restaurant’s concept, inspired by Moore’s time growing up on the Jersey shore, is simple: made-to-order New Jersey boardwalk-style Belgian waffles (served in whole, half, or quarter sizes) sandwiched with generous scoops of ice cream and napped with a liberal dusting of powdered sugar. Customers currently choose from 16 flavors, though the new location will offer 24 options.
Boardwalk’s ice cream supplier is Wisconsin-based Cedar Crest, a premium small-batch supplier. On Sundays and Thursdays after 4 p.m., chicken and waffles are served, featuring Byrd & Barrel’s famous buttermilk chicken “nugs.”
Moore also recently signed leases on two new spaces, both in South County: a 1,500-square-foot store at 465 Union Road and a 1,000-square-foot space at 4348 Telegraph. The former is already under construction and is expected to open in the fall; the latter requires less of a buildout and could open sooner, says Moore. Even though both locations are in the same part of town, Moore says they’ll serve two totally different areas and won’t “cross-pollinate.”
A store in the Atlanta area (Moore owns property there) will follow this winter, when business slows here. Moore hopes to wedge in a West County location soon as well.
Having different-sized spaces in different markets means Moore can experiment with other facets of the business: manufacturing waffle cones and bowls, adding a liquor license, expanding catering, and rolling out a food truck.
Moore’s eventual goal is to have 15 locations across the St. Louis region, 15 in metro Atlanta, and expand from there.
Moore says he’s happy that he decided to start small. “All the ups and downs were learned in a 500-square-foot space,” he says. “It’s hard to put a price on that. On cold, windy days in winter, I’m happy it’s a one-person operation.”
