There’s now a slice of New York in the heart of St. Louis, just north of Forest Park. On September 6, Miles Kirk and Miguel Randon quietly opened Park Place Market (308 DeBaliviere), in the DeBaliviere Place neighborhood. Located at the corner of DeBaliviere and Pershing, the market is inspired by Kirk and Randon’s time in the Big Apple. Part coffeeshop, part café, part market, the multi-faceted operation aims to be an anchor for the neighborhood, as well as an eventual incubator for fellow hospitality professionals to learn and grow.
Kirk admits it’s an ambitious undertaking but one that he’s been preparing for his whole career—and exactly what the neighborhood needs. “It seems like all the factors have converged,” says Kirk. “I’ve had this idea of what it would be like to bring all of these things I thought were so cool to St. Louis, all in one place: locally sourced food, classic American dishes, coffee, retail, art, locally crafted goods. We want to create a nice ecosystem that helps to support small entrepreneurs and the neighborhood.”
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Park Place Market is open daily from 7 a.m.–7 p.m. Here’s what to know before you go.
The Atmosphere
Armed with a vision to recreate his New York experience in his own St. Louis neighborhood, Kirk enlisted the help of Randon, sous chef Chris Gathright (formerly of the Moonrise), and former Tony’s pastry chef Cristi Rund to create an inviting space that would offer a little something for everyone.
Those on the go can grab a pastry and a cup of coffee (specially blended in partnership with Park Avenue Coffee) rom the small coffee bar room just inside the front entrance. There, a sparkling espresso machine, topped with vintage cups, sets an inviting scene. A small window cut out of the white subway tiled wall offers a peek into the kitchen.
Those wishing to linger can settle into a table in the large dining room, which is surrounded by large windows on two sides. Vintage décor, such as old record players and banquettes topped with copies of The New Yorker, create a charming, eclectic atmosphere; flowering plants, which hang from the ceiling, add brightness and warmth to the space.
Park Place Market also has an attractive front patio, complete with white and beige bistro-style chairs and tables. Numerous potted plants add an oasis-like touch to the bustling cityscape.
Kirk and Randon are also in the process of opening a wine bar component, slated to launch in October. The evening concept will occupy the back part of the main dining room space, with wines by the glass or bottle, as well as charcuterie and cheese boards, with suggested pairings.
“We have a lot of ideas for what we want to do with the space, including a major renovation,” says Kirk. “There’s so much more to come.”
The Menu
Park Place Market offers simple daytime fare that Kirk describes as an “all-day menu.” Kirk notes that he is trying to balance the needs of those who want to settle in and enjoy a meal with those on the run during busy days. Almost everything is made in house, including muffins, scones, and cookies, made by Rund.
Those looking for something more substantial might try the Easy-Going Morning Sandwich (pictured above), which features turkey bacon, an over-medium egg, tomato, and cheddar cheese on a flaky croissant. The Witty Red Burrata (pictured below) includes sliced strawberries, macadamia nuts, and local honey, which accents the creamy cheese and is served with a toasted baguette.
One of the most popular dishes is the Blue’s Bagel, a Companion plain bagel generously spread with blueberry cream cheese and topped with fresh blueberries. The Anxious Orange Panini (pictured below) is a riff on a Buffalo chicken sandwich, featuring spicy-sauced grilled chicken on sourdough. Tangy orange slaw adds a refreshing sweetness to the spice. Kirk is also excited about the Green Goddess Wrap (pictured at right), which consists of grilled chicken, cilantro, and avocado cream. (Vegans and vegetarians can opt instead for jackfruit with the same accouterments.)
The Backstory
For more than a decade and a half, Miles Kirk has been doing it all in the restaurant industry. It’s a journey that started when his mother suggested he get a job in a restaurant when he turned 16. Kirk’s hospitality career took him from his hometown of Atlanta to cities across the United States. Over time, he got to see a variety of restaurant styles—from fast-food spots to national casual dining chains to independent fine-dining restaurants—and be part of many different teams, working both front- and back-of-house jobs. Along the way, he picked up ideas of what worked and what didn’t, and he identified the sort of places that spoke to him.
His time in New York City was especially formative, and he fell in love with the idea of the classic big-city neighborhood café. “You could walk down the street and hear live music, see a show, go to a great restaurant or little café,” recalls Kirk. “That’s why you move to cities and what makes people stay, having something that makes you say, ‘This is my favorite place, or this is where I like to go.’ There’s something personal about that.”
After moving to St. Louis six years ago, it struck him how much his adopted city needed such a venue. So after stints at Butler’s Pantry, the Moonrise Hotel, and Tony’s, Kirk decided to open a neighborhood restaurant and market. When he and Randon found the sprawling space in the DeBaliviere neighborhood, they knew they had the perfect venue to bring to life all of their ideas.
Although Park Place Market has only been open for a few weeks, Kirk and Randon are already heartened by the response. “We’re excited to see people come in and have an experience that is a little different than what they are used to,” says Kirk. “It feels like the neighborhood really needed this. We already have people who come in four times a week that sit at the same table and order the same thing. It feels that they have found their place.”
