With a nod to former Cardinals broadcaster Jack Buck, food lovers in Eureka now have a delicious reason to “go crazy, folks, go crazy!”
The Dough Crazy Café (54 Legends Parkway) is slated to open March 1 in the space previously occupied by Silver Spoon Donuts & Deli. Six days a week, William and Danielle White plan to serve breakfast and lunch, featuring affordable, chef-inspired sandwiches, homemade soups, fresh salads, doughnuts, pastries, and coffee.
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.
Here’s what to know before you go.
The Menu
Expect half a dozen breakfast sandwiches, from the B.E.C (bacon, egg, and cheese) to the aptly named Behemoth (bacon, sausage, ham, two eggs, and two cheeses on a roll), which William tongue-in-cheek quips “weighs 2 pounds.” Non-sandwich breakfast items include a giant cinnamon roll, as well as assorted doughnuts, danishes, turnovers, and muffins.
The lunch menu features 10 sandwiches (each named after a family member’s nickname) made with choice cut meats piled on bread from Pete’s Italian Baking Company on The Hill. Each features a homemade dressing or sauce, including Dough Crazy sauce, two kinds of aioli, “Slap Yo Mama” sauce, avocado green goddess, and oil and vinegar. Guests can also build their own sandwich, choosing from four breads, seven meats, eight cheeses, and the aforementioned sauces. Non-sandwich offerings include several salads, including an Old School Caesar in two sizes, as well as homemade soup.
Once the business gets established, the owners hope to realize their dream of serving pizza. William plans to offer New York-style pies, though he loves Detroit- and St. Louis-style pizza as well. “I think St. Louis pizza can be done a lot better,” he says. “That’s a challenge I’m ready to take on.”
The Backstory
Originally from Poughkeepsie, New York, William White moved to St. Louis in high school, where he met Danielle, his future wife. After attending the prestigious Culinary Institute of America in Hyde Park, he built a substantial local résumé, working as a chef at Defiance Ridge Vineyards, Kirkwood Brewhouse, Topgolf, The Melting Pot, and Cheeburger Cheeburger.
Dough Crazy Café was born from William’s passion for pizza. “I married a New York-born-and-bred chef,” says Danielle. “Pizza is a food group to him.”
The couple initially planned to open Dough Crazy Pizzeria in North County, but the pandemic put their dream on hold. Eventually, they landed in Eureka, near Danielle’s hometown of Pacific, and realized the community needed a locally owned, high-quality but affordable sandwich shop.
When Silver Spoon Donuts & Deli closed in November, the Whites saw an opportunity. “There aren’t many independent sandwich shops nearby—just chain restaurants—so we felt this was the right spot,” says William. “Eureka wants and supports these kinds of places. The entire center where we’re located is filled with locally owned businesses.”
