The Central West End has a new spot to grab chef-inspired sandwiches.
Re-Voaked Sandwiches debuted on Dec. 20. The concept comes from chef Stephan Ledbetter, who previously served as the executive chef of Oaked, a short-lived bar and restaurant that served new American cuisine in Soulard.
“When Oaked closed in October, I wanted to do something that was similar, but then decided I was going to go in the complete opposite direction – from fine casual to fast casual,” Ledbetter says. “What we do here is take quality ingredients, utilize the techniques we know and have learned and put them between two pieces of bread.”
The "grown up" restaurant features housemade pastas, butternut squash soup, scallops and more.
Re-Voaked fills an approximately 496-square-foot space, previously occupied by Racanelli’s New York Pizzeria, as an overflow dining area. In addition to made-to-order sandwiches, the quick-service sandwich counter features a grab-and-go warmer, as well as eight seats in house for guests hoping to grab a quick bite on site. Another 20 to 25 seats will be available on a front patio during warmer seasons.
Ledbetter chose a casual green theme for the space, which features custom woodwork by friend and artisan Ben Kosberg. The oak deli counter features intricate etching in the brand’s signature teal shade. Splashes of the color also accent the space across repurposed wood tables and live plants.
From the menu, choose from a selection of around a dozen sandwiches in addition to some breakfast items. Best-sellers include a bánh mì with pork belly, onion and jalapeño chutney, carrots, cucumbers, green onion, cilantro and lime aïoli as well as the Basic As Cluck with chipotle chicken, bacon, ranch, lettuce, red onion and provolone.
“We wanted to make sure we had something that appeased everyone,” Ledbetter says. “You’ll find a bit of everything on here from vegetarian options to plays on classic Italian and club sandwiches. It’s a very wide range of things.”
All sandwiches are fired in a deck pizza oven to give them a toasty exterior. Gluten-free bread is also available for any sandwich.
The chef’s touches can be found across the menu. For instance, rather than sliced tomatoes, Ledbetter uses a sweet-savory tomato jam. The jam can be found on his personal favorite sandwich – the People & Their Pesto with tomato jam, burrata, basil pesto, spinach and pickled red onion. Another unique vegetarian option is the Meatless Daze, made with walnut taco “meat,” pepper relish, onion, avocado and chipotle ranch.
Breakfast sandwiches include Lox Without Bagels with dill cream cheese, capers, crispy onions and tomato. To drink, Re-Voaked offers bottled soft drinks as well as drip coffee made from Community Coffee, based in New Orleans.
In the future, Re-Voaked will partner with International Tap House next door. Guests will be able to place sandwich orders on Re-Voaked’s website and have their food brought directly to them at the bar. Happy hour specials are also forthcoming.
“We’re really excited to be in the neighborhood and are excited to see what new things will come to this side of it,” Ledbetter says.
Re-Voaked Sandwiches is open Monday through Thursday from 6am to 8pm, Friday from 6am to 8pm and 10pm to 2am, Saturday from 8am to 4pm and 10pm to 2am, and Sunday from 8am to 4pm.
Re-Voaked Sandwiches, 12 S. Euclid Ave., St. Louis, Missouri, 314.349.9017, Re-Voaked.com