Photography by Kevin A. Roberts
- Overview: Oscar and Ainara Farina, owners of Gauchos Argentinean Steakhouse in Fairview Heights, had previously rolled out a food truck that sold Argentinean street food. Oscar describes Buenos Aires Café as “our food truck without wheels.”
- Offerings: Ten different savory, sweet, and seasonal empanadas (with six available at any one time); skirt steak sandwiches; Chorpian sausage sandwiches; and such sweets as churros and alfajores. Fresh-brewed Yerba Mate is available (hot or cold), and an excellent line of canned drinks from South America that contain pulp and even small pieces of fruit.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
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Photo by George Mahe
- Overview: Owner Ali Thiam presents West African foods from Senegal and the Ivory Coast. Thiam has been selling the same cuisine (plus some Caribbean options) for four years at Chez Mathy on North Kingshighway, which is currently being rebranded as Chez Ali.
- Offerings: The steam table offerings include Yassa chicken (lemon pepper chicken in Dijon sauce), chicken kabobs, curry chicken, and jerk chicken. Sides include Jolof rice, red beans and rice, and fried plantains, among others. There’s even an all you can eat option for $12.99.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photography by Kevin A. Roberts
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Photo by George Mahe
- Overview: The focus here is on healthy eating, specifically achieving one's nutritional goals without sacrificing the flavors and textures of a great restaurant experience.
- Offerings: Sixteen composed dishes (named after St. Louis streets) that are organized by the categories of their foundation: ancient grains (brown and red rice, quinoa, and barley), riced cauliflower, mixed greens, and scrambled eggs. A build your own option is available as well.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Courtesy of Good Day
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Courtesy of Good Day
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Courtesy of Good Day
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Courtesy of Good Day
- Overview: While waiting for City Foundry to get rolling, owners Amy Guo and Daniel Jensen kept busy by rolling out Sando Shack, a food truck serving Japanese-style sandwiches (a.k.a. sandos).
- Offerings: Several varieties of poke bowls are available (ahi tuna, spicy tuna, salmon, chicken, shrimp, tofu). The bowls travel well and are easy to eat on the run. Pair with a bag of Hawaiian chips for $2.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
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Photo by George Mahe
- Overview: Owners Mark and Sue Wing Shackleford made the difficult decision to close their popular Cherokee Street eatery to focus on the food hall. The large kitchen allows for offsite and catering jobs, which were popular at the prior location.
- Offerings: Look for made-to-order Asian/Mexican fusion food. On the inaugural menu are tacos topped with Asian slaw and Kalby aioli. Choose from two types of chicken, pork, tofu, jackfruit, and pan-seared short rib.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
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Photo by George Mahe
- Overview: Operated by Niche Food Group, the bar is positioned at the hub of the food hall. You can’t miss the repurposed steel tank hanging above the 28-seat bar.
- Offerings: Cocktails, mocktails, eight local beers, wine by the glass, and N/A soft drinks.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
Photo by George Mahe
- Overview: Born out of Chesterfield bakery incubator The Bakers Hub, Pat Upchurch offers numerous cheesecakes and cheesecake-inspired desserts in a variety of grab-and-go shapes and sizes. Special event and catering ordering is available as well.
- Offerings: Handcrafted items, including mini-cheesecakes, cheesecake-stuffed cookies, whoopie pies, and brownie sandwiches.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
- Overview: Kaylen Wissinger, owner of Whisk: A Sustainable Bakeshop, has offered creatively flavored popsicles at local farmers' markets for years.
- Offerings: Made from local and seasonal fruit and produce, flavors include watermelon jalapeño, strawberry balsamic goat cheese, pomegranate goat cheese, blackberry goat cheese (a personal favorite), sweet corn custard, apple cobbler, spiced apple cider, and provel and pretzel crunch. Wissinger also serves soft serve ice cream, made with real dairy, creating a different taste and mouthfeel than other similar products.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
- Overview: “We believe very strongly in the food-hall model,” Press Waffle's Bryan Lewis said in a prior release. The franchise operation—which grew in response to a 2019 appearance on Shark Tank (where Barbara Corcoran invested $300K for 15 percent of the business)—currently operates in six other food halls across the country.
- Offerings: This particular Liege-style waffle is made with a yeast-risen, brioche-style dough that produces a thicker, denser waffle than the Brussels-style waffle, which is lighter, fluffier, and larger. Sweet and savory flavors are memorable.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
- Overview: This concept began as a ghost kitchen during the pandemic. The delivery-only concept operated out of Polite Society before transitioning to a permanent home at City Foundry.
- Offerings: Proven sandwiches (named after famous movie lines), such as the Any Glen Will Do (with crispy chicken, bacon, pepper jack, arugula, pesto, and avocado spread), lead the 10-item menu.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photo by George Mahe
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
- Overview: Sister restaurant to Turmeric in University City, this offshoot specializes in pan-Indian street food.
- Offerings: The base item is the “street roller,” a customizable dosa or katti roll with a choice of protein and sauce. Samosas are available as well.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
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Photo by George Mahe
- Overview: Co-owner/chef Brandi Artis wanted 4 Hens to be different than any food concept she’d ever created before, which translates to traditional Creole flavors with a modern twist. Artis also owns Simply Delicious, located downtown, and plans to open “at least” two more restaurants in 2023.
- Offerings: Shrimp & Grits is the biggest seller, followed by the Big Easy, Artis’ take on poutine: a big pile of fries with crawfish, shrimp, andouille sausage, or chicken, topped with Creole cream sauce.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Courtesy of 4 Hens
Not Ya Mamma's Gumbo, Little Chicks' Arnold Palmer
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Courtesy of 4 Hens
Down in the Bayou - Fried green tomatoes and Slappin' Shrimp drizzled with remoulade sauce
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Courtesy of 4 Hens
The Big Easy - French fries layered with mozz, creole cream sauce, and choice of protein (shrimp shown)
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Photo by Zach Gzehoviak
- Overview: Fine-dining chef Nate Hereford downshifts to what he calls "seasonal eats and rotisserie meats," led by a stellar dry-rubbed rotisserie chicken. In November 2022, Hereford is slated to open a small, brick and mortar location in Glendale.
- Offerings: Cooked in a top of the line, French-made Rotisol oven, quarter, half, and whole chickens anchor the menu, but don’t miss the inspired seasonal salads and sides (like the craveable JoJo potatoes coated in seasoned batter) and a crispy chicken sandwich that’s as good as the best of them.
- Hours: Mon-Tues: 10 a.m.-7 p.m.; Wed-Thu: 10 a.m.-8 p.m.; Fri: 10 a.m.-9 p.m.; Sat: 9 a.m.-9 p.m.; Sun: 9 a.m.-7 p.m.
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Photo by Spencer Pernikoff
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Courtesy of Chicken Scratch
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Photo by Chicken Scratch
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Photo by Chicken Scratch
JoJo Potatoes- wedge fries coated in seasoned batter
- Overview: Owner Alex Henry is an alum of Brasserie and taste, a 2018 Eater Young Gun semifinalist, and former executive chef of Nixta and Cleveland-Heath. Sur Este (Spanish for southeast) features “market stall” cuisine from that region of coastal Mexico, specifically dishes from the Yucatán Peninsula.
- Offerings: Up to 10 varieties of tacos are available (from the popular chchinita pibil to the more exotic baby octopus), plus tamales, and several ceviches made fresh daily. Part of the allure is Henry’s tortillas, which are made in house from two types of corn.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Courtesy of Sur Este
Cochinita pibil tacos - achiote-citrus roasted pork, marinated onions, habanero dust
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Courtesy of Sur Este
Camarones al mojo de ajo tacos (burnt garlic oil poached shrimp, chipotle, radish, alioli quemado)
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Courtesy of Sur Este
Castacan tacos - pork belly chicharrón, cilantro salsa, pickled tomatillo, marinated radish
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Courtesy of Sur Este
Panucho - bean filled tortilla, roasted turkey, tomato, lettuce, avocado, pickled onion, and jalapeño
- Overview: A pizza concept from Gerard Craft’s Niche Food Group offers a creative approach to Neapolitan-style pizzas, as well as appetizers, natural wines, and gelato. (Craft’s middle name is Ford—his childhood nickname was Fordo.)
- Offerings: Traditional wood-fired Neapolitan pizzas give way to such options as beef sausage, shakshuka (with red pepper sauce, garlic, herbs and two sunnyside eggs), and frequent collaborative pies.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photography by Kevin A. Roberts
Fordo's executive chef, Joe Luckey, manning the pizza oven
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Courtesy of Fordo's
Spicy Chicken Longsilog Pizza, a collaboration with The Fattened Caf
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Photography by Kevin A. Roberts
Shakshuka Pizza - with red pepper sauce, garlic, herbs, and two sunnyside eggs
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Photography by Kevin A. Roberts
- Overview: From the owners of Polite Society, The Bellwether, Good Day, and Subdivision Sandwich Co., Intergalactic uses a proprietary blend of beef in its six varieties of double cheese smashburgers.
- Offerings: The burgers all have a space theme (Ground Control, Big Bang), the fries come plain or loaded five different ways, and the shakes are worth the splurge. (The strawberry contains homemade compote, for example.)
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Courtesy Intergalactic
From the research lab, a custom double burger with two cheeses, bacon, secret sauce, and a fried onion ring
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Courtesy Intergalactic
Planetary Fries - waffle fries with cheese sauce and green onions
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Courtesy Intergalactic
Ground Control - Swiss cheese and mushroom burger with caramelized onions, horseradish, and steak sauce
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Courtesy Intergalactic
- Overview: It's a concept so obvious, it's hard to believe that no St. Louisan had done it before. No matter, STL Toasted opened in June 2022 and specializes in the city’s favorite fried food.
- Offerings: Of the five varieties of savory T-ravs and two dessert versions available, the spinach artichoke is a worthy diversion and the maple pecan gooey butter cake is a must.
- Hours: 10 a.m.–7 p.m. Mon–Tue, 10 a.m.–8 p.m. Wed–Thu, 10 a.m.–9 p.m. Fri, 9 a.m.–9 p.m. Sat, 9 a.m.–7 p.m. Sun.
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Photography by Kevin A. Roberts
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Photography by Kevin A. Roberts
Buffalo Chicken - chicken breast, Frank's Red Hot sauce, mozzarella, cheddar, green onion, buffalo blue cheese sauce
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Courtesy of STL Toasted
Lemon Blackberry Gooey Butter Cake Rav - honey infused pasta dough, cinnamon bread crumbs, blackberry syrup, lemon, powdered sugar
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Photography by Kevin A. Roberts
The remaining spaces are expected to lease quickly, predicts Will Smith, managing director of New+Found and son of City Foundry STL owner/developer Steve Smith.
At the hub is The Kitchen Bar, operated by Gerard Craft’s Niche Food Group.
COURTESY OF BUTLER'S PANTRY
18Rails, the newest event venue from Butler's Pantry, opened in July 2022. The venue, a 6,700-square-foot versatile urban/industrial space, can accommodate 390 seated guests and more than 700 for a standup affair. A bank of original windows provides abundant natural light by day and a glowing urban ambience by night. State-of-the-art audio and visual equipment have been preinstalled (eliminating a potential expense), and parking is free, convenient, and plentiful in the adjacent three-level parking garage. Treated concrete, wood grain elements, metal sheeting, exposed brick, and a state-of-the-art ceiling grid offers maximum design flexibility, along with bespoke satellite bars and food stations. Read more about 18 Rails here.
The Back Story
After five years of proposing, planning, polishing, and pivoting, the food hall at City Foundry STL opened to the public on August 11, 2021, with a host of food stalls (or more accurately “kitchens”). Leading up to the opening, SLM had penned 20 articles on various aspects of the project. First announced in 2016 as a much smaller undertaking, the renovation of the former Federal Mogul foundry was originally slated for completion in 2018.
Photography by Kevin A. Roberts
Located just north of Highway 40, in Midtown, the 30,000-square-foot former Federal Mogul foundry building had collected dust, rust, and graffiti after closing in 2007. At the outset, the building was to be cleaned and painted. Natural light would filter through a bank of clerestory windows. Cranes, catwalks, conveyors, trestles, and brake-part machinery would be refurbished and incorporated into the design. Elevated platforms would be used for private parties and pop-up events. “This is the future of St. Louis,” then-Cortex CEO/president Dennis Lower declared at the time.
Photography by Kevin A. Roberts
Shortly after the project was made public, several major tenants expressed interest (Punch Bowl Social, Fassler Hall, and Alamo Draft House Cinema), increasing the scope and impact. In 2017, the first food hall vendors were announced, and the completion date was pushed into 2019. Early that year, a revamped vendor lineup was announced, three of which (Hello Poke, Good Day Café, and Press Waffle Co.) are still on board.
Then the pandemic pushed the opening into August of this year. The project presents unique concepts, many from first-time operators who were attracted to the now-popular Food Hall concept. “There are no servers, no tables and chairs to buy, and no bathrooms to clean," explained one vendor. The same point-of-sale system is used throughout, which allows for the possibility of a City Foundry–wide gift card. Some of the vendors are using their City Foundry kitchen as a base for off-site and catering jobs.
Photography by Kevin A. Roberts
There’s ample indoor dining in the common areas. Outdoor seating, along the main street—Foundry Way—will be available in September.
Safety and security were prime concerns when planning the complex. "We own the street that leads into the development,” Steve Smith said in 2017, "and we control the 1,000 parking spaces within, all above-grade.”
Photography by Kevin A. Roberts
He compared it to IKEA, where people know they’re on a private lot that’s secure and well-lit. “In other areas of the city, you typically have to cross a public way to get to your destination,” he says. “We’ve taken that out of the equation.”
The aformentioned three-level parking garage is the easiest, safest, cheapest (it’s free!), and closest place to park. The main entrance is off Forest Park Parkway, but the lot can also be accessed from Foundry Way, both on the west (turn at the traffic light directly across from IKEA) and the east (the entrance to Foundry Way is on Spring Avenue).
Security officers will patrol the complex 24/7; during peak hours, off-duty police officers also will be on-site. There is 24/7 video monitoring throughout the property, including the parking garage and two adjacent parking lots. Blue light emergency call boxes have also been placed throughout the property.
