It’s simple mathematics, really. When opening a restaurant, it’s financially less challenging to do so in a truck versus a building. But now Seoul Taco co-owners David Choi and Andy Heck have both, and it happened as organically as possible.
“We ran out of space at our old commissary,” explains Choi about the decision to take Seoul Taco to a brick and mortar location. “So we thought, ‘why not just sell out of our [new] commissary?’”
Having been open a week, Seoul Taco’s new stationary location sits in the heart of The Loop. “Wash U was one of our most popular stops for our truck, so we thought it was a great fit,” Choi says of the neighborhood.
With the newfound constant foot traffic, Choi and Heck are able to expand their hours of business to a fan-friendly 11am to 10pm, six days a week. In addition, they’ve begun making additions to their popular Korean fusion standards — a burrito that has literally every ingredient the shop offers. The added bonus of having a brick and mortar location? The weather.
“Andy and myself are natives of St. Louis,” Choi says. “We know how the weather is here. Food trucks generally do great when the weather is great… and we have AC and heat and a dining room.”
Seoul Taco, 571 Melville Ave., 314.863.1148, seoultacostl.com