Courtesy Global Quesadilla Co.
The Memphis Quesadilla with pulled pork, bacon, cheddar, Monterey Jack, diced red onions, and sweet barbecue sauce.
Global Quesadilla might not have a global presence yet, but it is expanding its footprint in the St. Louis metro area. Later this month, owner Ben Reeder plans to open the fast-casual concept's third location, at 4497 Forest Park, in the corner bay space vacated by Jet’s Pizza in the Central West End.
The new location (which won't offer indoor seating) boasts not one but two pickup windows, making it ideal for pickup and delivery orders. Customers order from the first window and pick up from the second. “Having two windows is a luxury, especially now,” says Reeder, who's excited about the location, where he sees foot traffic and hospital orders coming in at all times of the day and night.
Global Quesadilla features wraps, nachos, salads, sides, and 17 varieties of quesadillas, with names and ingredients from the cities that inspired them, from Montreal to Mexico City, St. Louis to Santa Fe.
Photo by George Mahe
Courtesy Global Quesadilla Co.
Buffalo salad with all the fixings
Reeder first ran a small pickup– and delivery–only restaurant specializing in quesadillas, Casa Dilla, in the University City space now inhabited by Colleen’s Cookies from 2004 to 2008. A year after the restaurant closed, Reeder reimagined the concept as Global Quesadilla Co. He opened the flagship store in Town and Country in a fast-casual format with 42 seats. A second location, with 70 seats, opened in Creve Coeur in 2017. (Although the existing locations have inside seating, he says, the dining rooms remain closed.)
Reeder explains that the fast-casual moniker can be misunderstood and misconstrued, especially in the case of Global Quesadilla, which features made-to-order products from freshly prepared meats and fillings.
“We’re chopping chicken and grilling beef all day long in front of the customer,” he says, which differentiates Global’s offerings from those held for hours in a steam table. “It’s more labor-intensive the way we do it, but the difference in flavor and quality is worth it."
Reflecting on the past year’s business, Reeder says, “We were very, very lucky to have a line of products that travel well and are suited for pickup and delivery. I like to say we’re playing the long game and playing it safely, but we'll be back at full tilt as soon as we can.”
