Head’s Store (3516 St. Albans), a former general store that has served as a community hub in St. Albans since 1892, has reopened for the season with a new name, Mabel Mae’s at Head’s Store, and a new chef at the helm.
On April 3, Hayden Jones, a young Texas-born chef, posted a series of reels announcing Head’s new Southern-themed breakfast and lunch menu, with barbecue as its backbone.
The spring hours are from 9 a.m.–2 p.m. Friday through Sunday.
Here’s what to know before you go.
The Chef
Head’s Store enters the season with new energy, thanks to Jones, a 24-year old Texan who officially arrived in St. Albans on March 1 with his wife and young son. Although new to St. Louis, Jones brings a deep culinary background shaped by early experiences in Rosebud, Texas—a tiny town best known for its speed traps and barbecue, he says—and as one of six kids, he learned that cooking for the family meant getting properly fed. “If you were last to the table,” he jokes, “you often lost out.”
His formal training began in a rigorous four-year culinary program at Byron Nelson High School near Fort Worth, where as a senior, he helped run a student-operated bistro open to the public. “It was intense but an invaluable experience,” he says. “I was leaps and bounds ahead of everybody else my age when I moved on.”
By 18, he was already working as a sous chef, juggling two restaurants in the same day, opening one and closing the other. His résumé includes working for the Del Frisco group, Ático in the Fort Worth Stockyards, and a long stint at the Michelin-starred Restaurant Revolution in New Orleans. Most recently, he worked at The Sicilian Butcher in Dallas before getting the call to join The Inns at St. Albans as concept chef.
Jones’ role extends beyond Head’s Store—he is a key driver in catering and food and beverage across the property, including corporate retreats and rehearsal dinners, often collaborating with longtime chef Ted Watt on menus and helping him teach three course lunch and learn classes—dubbed CookINN—held at The International Choux Company, the cooking school at The Inns at St. Albans. Watt lends his extensive expertise to onsite catering and will help Inn owner Datra Herzog expand the Cooking School concept. See class schedule here.
Jones’ arrival is part of a broader vision for The Inns at St. Albans, where plans call to reopen the former Malmaison restaurant in early 2027 under a new name.
The Atmosphere
This season, the space reopens as Mabel Mae’s at Head’s Store, a tribute to her legacy. A street sign and a bench outside bearing her name honors a woman who, as current owner Datra Herzog notes, “was born at Head’s Store and died at Head’s Store.”
Head’s Store has been a cornerstone of the community since 1892, when it first opened as the St. Albans General Store. Built by a group of local landowners, it served as both a retail hub and gathering place. The store later became closely associated with Mabel Mae Head, whose family was instrumental in its founding. She purchased the property in 1941, renamed it Head’s General Store, and operated it for more than six decades.
Today, the property remains a beloved destination where guests can dine inside, relax under a covered outdoor pavilion, or spread out in the open picnic area.
Currently open Friday through Sunday from 9 a.m.–2 p.m., the operation plans to expand hours, revive its popular Porch Parties, and introduce dinner service later this summer. There are also plans to grow the market component with fresh meats, more prepared foods, and grab-and-go options.
The Menu
At Mabel Mae’s, Jones introduces a menu rooted in Southern tradition but shaped by a blend of regional influences—Texas barbecue, Cajun flavors, and North Carolina recipes and techniques. The result is a collaborative effort reflecting the backgrounds of the broader culinary team, with Jones leading the initial charge at Head’s Store.
Breakfast fare is both hearty and inventive. Biscuit sandwiches come stacked with options including bacon or sausage, alongside eggs and cheddar. One special item is Jones’ breakfast brisket biscuit sandwich with pimiento cheese. Breakfast tacos feature fillings such as chorizo or brisket with sautéed peppers, onions, and cotija cheese. A classic breakfast platter offers pancakes, eggs, and a choice of protein, including barbecue.
Lunch reinforces the kitchen’s barbecue backbone. Standouts include grit tots (crispy fried cheese grits topped with Cajun cream and pickled Fresno peppers) and loaded BBQ fries piled with queso blanco, bacon, and a choice of smoked meat. The smoky queso itself, infused with peppers and slow-smoked for depth, is a nod to Texas roots.
Sandwiches carry the menu’s regional story even further. There’s a Carolina pulled pork with vinegar sauce and cracklings, a Texas brisket sandwich with house pickles and barbecue sauce, and a spicy fried chicken sandwich with chili crisp mayo. The short rib dip, layered with Muenster cheese and served with au jus and horseradish crème fraîche, adds a richer, indulgent option, while lighter fare includes salads such as a classic Caesar, Cobb, and a Green Goddess with feta and roasted nuts.
“I think it’s just one of St. Alban’s greatest neighborhood assets,” Herzog previously told SLM. “Everybody loves Head’s Store. The bicycling community in St. Louis, not just in St. Albans, has made it a favorite stop for years. People drive out here on weekends all the time. It’s one of those places that people remember visiting.”
Mabel Mae’s at Head’s Store
📍 3516 St. Albans, St Albans
📞 636-458-0131
⏰ 9 a.m.–2 p.m. Fri–Sun
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