City Foundry STL, the much-anticipated, 30,000-square-foot food hall slated to open in 2020, has announced its initial lineup of food vendors.
"We shared our vision with top local chefs, who responded by developing concepts that are unique to our development and the region," Steve Smith, principal owner of City Foundry STL and CEO of Lawrence Group, said in a statement. "There is no other dining experience in St. Louis like the one to be had at City Foundry STL."
The $230 million project will be anchored by Austin, Texas-based Alamo Drafthouse, which plans to open a 10-screen movie theater serving from-scratch food and local craft beer, and Punch Bowl Social, a Denver-based concept that combines arcade games, karaoke, diner-style food and cocktails. Rounding out the ambitious concepts are a handful of new spots, many from current restaurant owners in St. Louis.
Samantha Mitchell, who owns Farmtruk, aims to recreate the feel of her popular food truck with this concept. CropCircle will serve what Mitchell calls "hyper local country fair" including Farmtruk's beloved brisket mac 'n' cheese, plus hot fried chicken and a catfish plate with down-home sides. Many of the dishes at CropCircle will be inspired by recipes handed down for generations in Mitchell's family.
From the owners of Polite Society, this concept will specialize in crêpes and breakfast sandwiches. Signature crêpes include a spin on a few St. Louis favorites: the Slinger, with scrambled eggs, pork steak chili, sausage patties, seasoned potato wedges, scallions and Cheddar cheese. The menu will feature both sweet and savory crêpes, from a smoked-salmon number with lemon, chives, spinach, tomato and cream cheese to the raspberry-orange crêpe with warm raspberry compote, orange sabayon and fresh whipped cream. From the bar, expect to see Mimosas, Bloody Marys, sparkling cocktails and coffee drinks.
True to its name, this concept from native St. Louisan Amy Guo and her husband, Daniel Jensen, will specialize in the trendy traditional Hawaiian staple. At Hello Poke, diners can either build their own poke bowls or choose from signature options like ahi tuna; ginger shrimp; sweet chili-mango salmon or furikake-shoyu chicken. The menu will also include sushi burritos, miso soup, bubble tea and seasonal Hawaiian shave ice.
Lost & Found: A Burger and Pizza Joint and Juice Box Central
Former Retreat Gastorpub chef Michael Friedman plans to open two concepts at City Foundry: Lost & Found: A Burger and Pizza Joint and Juice Box Central. The former will offer hand-tossed pizzas, smashed burgers and fresh-cut fries. Signatures include the Blue Ribbon Burger with pub-cheese sauce, candied bacon and a fried egg, or the Bagel & Lox pizza with everything bagel seasoning, house-cured salmon, red onion, fried capers and a goat cheese-cream cheese spread. Juice Box Central, on the other hand, will specialize in fresh-pressed juices, boozy juices, smoothies and other specialty beverages.
For their next concept, the owners of Pieces: The St. Louis Board Game Bar & Café were inspired by their travels. Mokyu Mokyu, named for the Japanese phrase "uttered when you encounter something so aesthetically pleasing, it leaves you at a loss for words," will be the first restaurant in St. Louis to offer taiyaki. A fusion of Japanese and Korean cuisines, the signature dish is a sweet, fish-shaped waffle cone. Served warm, it's filled with a choice of either vanilla custard or red bean paste, then topped with creamy soft-serve ice cream and "playful" toppings.
Press Waffle Co.
As its name might imply, Press Waffle Co. will specialize in Liège-style, made-to-order waffles. Inspired by treats they sampled in Belgium, owners and brothers Bryan and Caleb Lewis plan to reimagine these waffles in both sweet and savory styles. To that end, look for savory styles including The Monte Cristo (Black Forest ham, smoked turkey, white American cheese, blackberry jam) and The Soulman (fried chicken tenders, bacon crumbles, maple syrup). For something sweet, opt for The House (Nutella, cookie butter fresh cut strawberries, whipped cream) or The Southern Belle (lemon curd, fresh blueberries, whipped cream). Diners can also build their own waffles with toppings like cookie butter, caramel, blueberries and candied pecans.
Sumax: Hummus & Wraps
Layla owners Jason and Maria Sparks will bring City Foundry a taste of the Middle East with Sumax, which takes its name from the popular spice sumac. Expect to see hummus in flavors ranging from roasted red pepper and roasted garlic to edamame-cilantro and serrano-lime. Other options include wraps like the Spicy (roasted red pepper hummus, romaine, tomato, sumac onions, spicy chile garlic sauce, tahini) and the Mean Green (spinach, edamame-cilantro hummus, cucumbers, Feta, tzatziki) with a choice of proteins. Diners can also offer customizable Power Bowls with a choice of base flavors, protein, sauce and toppings.
Owners Matt and Mike Ratz plan to give diners a place to satisfy healthy cravings with UKraft. The menu will include macrobiotic breakfast bowls and sandwiches, custom paninis, soups and whole-wheat salad pockets. Diners can either build their own dish from a wide range of lettuces, proteins, cheeses, vegetables, fruits, dressings and toppings, or choose from a staff-recommended menu (called WeKraft). The latter includes items like avocado toast, a steak and cheese panini and salads.
Look for more tenants to be announced this spring.
City Foundry Food Hall & Market, 3700 Forest Park Ave., Midtown, St. Louis, Missouri, cityfoundrystl.com