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May 29, 2017
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Posts Tagged ‘Vincent Van Doughnut’

The Scoop: Vincent Van Doughnut to open in The Grove

Friday, February 10th, 2017

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Doughnut lovers rejoice! The new location of Vincent Van Doughnut at 1072 Tower Grove Ave., will be open for business on Valentine’s Day, bright and early at 6 a.m.

As The Scoop reported in February, the new store will initially have the same hours as the Clayton location: Tuesday through Friday from 6 a.m. until sold out, and Saturday and Sunday from 7 a.m. until sold out. Owner Vincent Brian Marsden said he’s considering adding later hours on Thursday, Friday and Saturday down the line, given the active nightlife in The Grove – possibly with an evening menu of fry-to-order doughnuts.

Marsden said the core of the Tower Grove menu will remain the same as the Clayton location, though there will be some additional items, such as ice cream from local purveyor Ronnie’s Ice Cream. The location has 16 seats, and Marsden is looking into outdoor seating as well.

-photo courtesy of Vincent Van Doughnut 

Extra Sauce: In case you missed it…

Sunday, June 19th, 2016

From new restaurants on Cherokee Street and Edwardsville to big announcements for Midtown and The Grove, here’s what went down in the St. Louis dining scene last week, ICYMI…

 

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1. Husband-and-wife team Michael and Tara Gallina announced June 14 that they will open Vicia, at 4260 Forest Park Ave., in The Cortex. The Gallinas are looking at a fall opening.

2. The Grove is about to get a little tastier. With a year under its belt in Clayton, owner Vincent Marsden plans to open a second brick-and-mortar Vincent Van Doughnut at 1072 Tower Grove Ave., in mid-October.

 

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3. Korean barbecue goes south of the border when Kalbi Taco Shack opened at 2301 Cherokee St., on Saturday. Mother-daughter duo Sue and Olivia Shackelford helm the kitchen and serve flavorful, Korean-inspired proteins with a Latin flare.

4. Anyone for a spot of tea? On Friday, Queen’s Cuisine opened its first brick-and-mortar location, Queen’s Cuisine Tea Room, at 120 S. Main St., on the corner of East Park and South Main streets in Edwardsville.

 

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5. Step inside SweetArt during a bustling Saturday afternoon, and you’ll find it hard to believe co-owners Reine and Cbabi Bayoc had never worked in a restaurant when they opened in 2008. Learn more about the “love and magic” at this cafe/bakeshop/art gallery in What I Do.

6. The newest place to get a slice and a pint is coming to downtown St. Louis when The Sliced Pint opens at 1511 Washington Ave., later this summer.

The Scoop: Vincent Van Doughnut to open second brick-and-mortar in The Grove

Wednesday, June 15th, 2016

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The Grove is about to get a little tastier. With a year under its belt in Clayton, owner Vincent Marsden plans to open a second brick-and-mortar Vincent Van Doughnut at 1072 Tower Grove Ave., in mid-October.

“We looked in The Grove before we opened the Clayton location,” said Marsden, who launched Vincent Van Doughnut as a food truck in 2013. “I like the idea of having a shop in the city and with so many people investing in the area, hopefully we’ll help fill in the whole strip.”

The Grove store will be about the same size as the Clayton location but will feature a more open kitchen and will have extended hours to serve the neighborhood’s vibrant nightlife. Marsden said he potentially will pursue a liquor license to offer hungry partiers a place for a sweet treat and perhaps beer, wine or spirit-laced concoction.

“I like the idea of liquor and doughnuts,” said Marsden. “We’ve used liquor in our doughnuts before so this gives me a good crowd to test stuff. It’d be nice to be able to fry some to order so people can have a hot cake doughnuts and a nightcap. This wouldn’t be a place to belly up to a bar, just a place to get a sweet and after-dinner drink.”

Vincent Van Doughnut will be open (maybe daily) for the morning rush, serving its doughnuts, pastries and Sump coffee to groggy working stiffs and will be open Thursday, Friday and Saturday nights slinging its award-winning donuts to a late-night, carb-craving crowd.

 

First Look: Vincent Van Doughnut in Clayton

Monday, March 16th, 2015

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Doughnut shop-on-wheels Vincent Van Doughnut opened doors at its Clayton storefront at 40 N. Central Ave., Saturday, March 14. Co-owner Vincent Marsden said the new shop will carry a dozen rotating options each day, including customer favorites like the chocolate-salted caramel, cheesecake cookie crumble and maple bacon doughnuts, as well as new offerings like a maple-bacon cinnamon roll.

Keep an eye out for specials like Doughzle Holes‚ doughnut dough prepared like pretzels and finished with crunchy salt. Dip these pop-able hybrids in that day’s sauce, like a Schlafly black lager-caramel option. Marsden said springtime seasonal doughnuts will include flavors like lemon-lavender, peaches and cream, and Biscoff-Bismarck doughnuts, too.

The small shop welcomes customers with warm wooden floors, exposed brick walls and the sweet smell of fresh fried pastry. Seating is limited with just three two-tops and a small three-seat bar, as well as a small standing bar. Nosh on your choice of the day’s dozen options over a cup of Community Coffee, milk, soda or juice. Vincent Van Doughnut is open Tuesday to Sunday from 6 a.m. to 2 p.m.

 

 

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-photos by Meera Nagarajan

The Scoop: Change is in the air for several Clayton restaurants

Wednesday, February 18th, 2015

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Open, closed or relocating – a handful of Clayton eateries are in the midst of change.

Say farewell to the soda shop at Jennifer’s Pharmacy. An old-fashioned soda fountain is not part of owner Jennifer Rich’s future plans when she relocates her pharmacy from 30 N. Central Ave., to The Oxford Building in Clayton at 141 N. Meramec Ave., Suite 315 at the end of March.

“(Rich) sees this health pharmacy as something that’s really taking off. She likes that and wants to concentrate on that more and be there for the patients,” said employee and spokesperson Isabel Biesterfeld.

March 14 is the last day for the soda shop. “We have had an amazingly wonderful time here,” said Biesterfeld, who has worked the soda fountain for the last decade.

Tani Sushi Bistro will also have a new home by April if construction continues as scheduled. Owner Eric Heckman is moving the restaurant from its perch at 16 S. Bemiston Ave., to 7726 Forsyth Blvd., in a two-level space next to Kakao Chocolate in the Centene Building. Look for minimal changes to the menu with minor swaps to hot entrees.

House of Wong has moved around the corner from its spot at 46 N. Central Ave., to a new home at 19 N. Bemiston Ave. Restaurant manager P.J. Lohani said the move occurred three weeks ago. The new space is smaller than House of Wong’s previous home, offering seating for 32 diners.

Look for doors to open in early March at Vincent Van Doughnut’s first brick-and-mortar location at 40 N. Central Ave., the space vacated by Pomme. Owner Brian Marsden had originally hoped to unlock doors by late December, as Sauce reported last fall.

-photo by Jonathan S. Pollack

 

 

 

Budget Crunch: 10 delicious dishes and sweet deals to try right now

Thursday, December 4th, 2014

It’s time for Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals.

 

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1. Leftovers get some serious love with the Holiday Mostarda for around $12 a pound at Salume Beddu. With cranberries, Bosc pears, currants, fresh ginger, white wine and mustard seeds, this relish makes the average cranberry sauce crawl back in the can. Slather some on a turkey sandwich (maybe with a little stuffing, even), and you’ll become a convert.

2. About 10 steps from Kakao in Clayton, a collaboration with Pastaria has yielded a winner: maple-roasted parsnip gelato with crumbled Kakao Big Squeal Bacon Brittle mixed in is a wonder. The crunchy delight of the brittle and the strong bacon flavor in the creamy gelato make for a sweet-savory triumph. Get a double scoop for $4.

3. The newly opened Avenue Restaurant has burst from the blocks with a nighttime happy hour that offers classy eats for small bucks. The new Monday Industry Night features drink specials and half-off the items from the bar menu from 9 to 11 p.m. Check out the half-pound burger with cheese on a brioche bun ($7), grilled ham and Swiss with grain mustard on Cuban bread ($4.50), macaroni-and-cheese ($5), French onion soup gratinee ($3 to $4), Parmesan biscuits ($1.50) or a spinach salad with blue cheese and walnuts ($4.50).

 

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4. The Q-icide sandwich at Vernon’s BBQ & Catering has “one of every meat.” That’s pulled pork, brisket, smoked turkey breast, ham, corned beef, sausage and smoked bologna, all piled to a vertiginous, Dagwood, fork-and-knife-height on the bun. The Friday special weighs more than a pound and goes for $12.

5. 5 Star Burgers has officially moved beyond its namesake menu item and added a whole new tubular section: hot dogs. Wenneman’s beef-pork blend hot dogs are split, grilled, bedded in brioche buns and topped three ways. The 5 Star Dog is simplified a Chicago style with house-made sweet relish, diced red onion and tomato ($6). The Ballpark Dog reposes beneath sauerkraut, griddled onions and bacon ($6.50). The Triple Dog Dare Ya, inspired by the restaurant’s Southwestern Dad’s Green Chile Cheeseburger, is a dog under Angus beef chili, cheddar cheese and crispy New Mexico Hatch chile peppers ($7).

6. The Whitebox Coffee Break is a new, afternoon pastry happy hour at Whitebox Eatery. Pastries, muffins, scones, cookies and sometimes even those simply ass-kicking Vincent Van Doughnuts are all half-off, dropping to $1.50 to $2 from 1:30 to 3:30 p.m. Monday through Friday. Add a medium cup of Blueprint’s drip coffee for $1.25 with your selected pastry at the cafe or the sweet little Whitebox kiosk in the building next door.

 

 

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7. Snack cakes referencing a certain childhood treat are waiting at Whisk: A Sustainable Bakeshop. “Twinkles” (ahem) are sticks of vanilla sponge cake filled with light vanilla fluff. They’re available on some weekends (call ahead) and for special orders at $2 each.

8. Should you find yourself at the River City Casino at 7 a.m. (and you know who you are), consider gambling on the lobster frittata. Available at the Casino’s Lewy Nine’s Café, the generous breakfast offers a big ol’ mound of lobster meat for a friendly price ($12). The dish consists of a three-egg lobster fritatta topped with a warm lobster salad with a touch of garlic and served with toast on the side.

9. Been to Serendipity Homemade Ice Cream lately? The Webster Groves scoopers have holiday flavors like eggnog, peppermint and a sugar-plum sorbet. Speaking of sugar plums, Serendipity’s new Nutcracker on Ice Cream flavor features coffee ice cream with pistachios, almonds and pecans and a fudge ribbon. The nutty creation gets its name in honor of the Metro Edge Figure Skating Club’s upcoming performance of The Nutcracker on Ice. Grab a single scoop for $3 in a cone or bowl; quarts are also available for $7 to $9.

10. The $2 Chocolate Chewy Goodness cookie, baked by Sarah’s Cake Shop, is not like other cookies. Melted marshmallow and butter caramelize around its edges for an ambrosial chewiness. Pick it up at United Provisions in The Loop.

 

Budget Crunch: 10 delicious dishes and sweet deals to try right now

Tuesday, August 19th, 2014
Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 9 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals.

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1. The new Happy Hour Menu at WildSmoke offers all the barbecue joint’s appetizers at half off from 2 to 6 p.m. daily. We’re talkin’ garlic barbecue delta shrimp over pepperjack grits ($5.50), smoked wings ($4), jumbo “doorknob” onion rings ($3.50), deviled eggs made with cheddar cheese and “pig candy” (brown sugar-roasted pork belly) ($3), a trio of sliders featuring brisket, smoked turkey and pulled pork ($4.25), and a half-dozen other choices.

2. Is Sauce on the Side poised to take over the world? That may be premature, but the newly opened second location of the calzone kitchen certainly has a hold on Clayton. The menu stars calzones like the Costanza, a dough pocket stuffed with pepperoni, eggplant, roasted garlic, basil, mozzarella and ricotta, brushed with garlic honey oil and served with red dipping sauce, as they say, on the side ($9).

 

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3. If you’re into fruit-infused, summertime beer, check out the Rubaeus Raspberry Ale by Founders Brewing Co. ($6), currently issuing from the tap at Basso. This sweet-tart double-fermented ale is made with raspberries introduced at multiple stages during fermentation. The bartenders there also offer their take on a snakebite, a “Black Raspberry” double-pour with Left Hand Chocolate Milk Stout on the bottom and Rubaeus on top to make a chocolate-raspberry beer ($7). Yummy.

4. Take away one of the five ingredients, and this dish falls apart. Put them together, and you get the winning gestalt of a classic app. The Bacon-Wrapped Dates ($7) at Joyia tapas restaurant are suitable for sharing, but you won’t want to. The dates are stuffed with blue cheese, wrapped with bacon, and roasted with tomato chutney and a red-wine reduction. Mmm…

 

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5. It’s tough to say but fun to eat at the new Sizzle, Swizzle & Swirl Happy Hour at Ruth’s Chris. Slide up to the bar in Clayton or downtown from 4 to 6:30 p.m. Monday to Friday and order some of the steakhouse’s signature bites for almost half price. Dig into three crab BLT sliders, normally $12, with zucchini fries, a plate of beautifully seared ahi tuna (normally $17) or even a steak sandwich and fries, typically $13, all for $8. While you munch, sip a cosmo, blueberry mojito or Ruth’s Manhattan for $8 or a select beer for $3.

6. Carondelet burger palace Stacked STL has a cure for the Sunday-morning hangover: the $8 Sunday Morning Breakfast Buffet from 9 a.m. to noon. The spread features biscuits, gravy, eggs, bacon, sausage, home fries, muffins and fruit, and once you find your seat, a server will take your order for French toast, pancakes or an omelet. Order up a mimosa, bloody mary or unlimited coffee and settle in for an easy morning.

 

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7. The All-Night Happy Hour at Modesto Tapas Bar & Restaurant wins our Inaugural Cuteness Award. Available from 5 to 9:30 p.m. on Tuesdays and Thursdays, the promotion is a lineup of 15 adorable one-bite samples. Consider the cerdo, grilled pork with quince (75 cents); the alcachofa relleno, artichoke stuffed with chorizo and cheese ($1); the queso frito, fried goat cheese with cumin honey ($2.50); and many more.

8. Haggis is probably eaten on a dare at least as often as it’s eaten by choice. The infamous dish – organ meats and grains encased in tripe (stomach) – gets a modern makeover at The Scottish Arms. At the CWE gastropub, house-made haggis is breaded and fried to make Haggis Fritters, and served with a whiskey sauce. You don’t have to know what’s inside to enjoy them. The end result – additional hair on your chest – is just a bonus.

 

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9. One way to try the fried fantasies at Vincent Van Doughnut is to track down “Clyde,” the vintage van converted to a doughnut food truck. Another way is to order them at Sunday Brunch at Atomic Cowboy. From 10 a.m. to 3 p.m. each Sunday, the Grove restaurant offers a rotation of two or three different varieties of Vincent Van Doughnut. Recent flavors have included Rumchata, maple bacon, salted caramel, turtle, Highlander (made with Highlander Grogg coffee), and Tuxedo (a doughnut with a vanilla glaze, chocolate-covered nuts, chocolate chips, and a drizzle of liquid chocolate). At the Cowboy, they serve the doughnuts with an ice-cold glass of milk for $5.

10. A single S’more is sold in a roast-it-yourself kit nightly at new pub Los Punk (which we told you about here). A mere two bucks gets you a pre-portioned packet of jumbo marshmallows, graham crackers and a single mini-candy bar, plus a wooden dowel conveniently soaked in water for roasting. After buying the kit, head out back to the fire pit to make your s’more. Los Punk is open every night but Tuesday and sells s’mores every night that weather permits.

The Scoop: Vincent Van Doughnut wins Cooking Channel’s “Donut Showdown”

Monday, July 14th, 2014

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{Vincent Van Doughnut co-owner Vincent Brian Marsden}

Local doughnut truck Vincent Van Doughnut made a national splash last Friday, July 11, when owner Vincent Brian Marsden and pastry chef Jamie Hardesty took home first place and $10,000 on the season premiere of Cooking Channel’s “Donut Showdown.” Marsden said this victory places the mobile doughnut shop in the growing circle of other local eateries with national competition chops. “Jilly’s has won (“Cupcake Wars”), Sweet Devine has won and Vincent Van Doughnut has won. It speaks volumes to the talent of St. Louis,” he said. “I’m happy to be included in that realm.”

Marsden and Hardesty survived two rounds against two other competitors, Toronto-based Amazing Donuts and Tucson, Arizona spa Miraval. The first round required the use of a secret ingredient: jelly beans. Vincent Van Doughnut created an anise mascarpone orange-topped doughnut garnished with a melted jellybean glaze. The final round required three Las Vegas-themed entries. Marsden and Hardesty wowed judges with The Bellagio, a doughnut filled with caramel pastry cream, glazed with chocolate ganache and topped with hazelnut-caramel crunch; The Venetian, filled with ricotta pastry cream, glazed with lemon and topped with pistachios and tarragon; and The Flamingo, a cherry cake doughnut topped with a maraschino cherry glaze and silver nonpareils.

Filming took place in February, and the Vincent Van Doughnut team had to keep mum on its victory until after the premiere. Marsden said the prize money will go toward truck improvements, including the purchase of a new fryer, and will come in handy when he starts hunting for Vincent Van Doughnut’s brick-and-mortar home.

Forgot to set your DVR? The season premiere of “Donut Showdown” airs again July 19 at 7 p.m. on Cooking Channel.

 

Hit List: 4 new places to try this month

Thursday, December 5th, 2013

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Cucina Pazzo: 392 N. Euclid Ave., St. Louis, 314.696.8400, cucinapazzostl.com

From the team behind The Tavern Kitchen & Bar, The Corner Pub & Grill and The Shack PubGrub comes Cucina Pazzo. The former Duff’s space in the CWE has been transformed into a bright, airy gastropub where Italian offerings are cooked up with unexpected twists from its open kitchen. Dinner at Cucina Pazzo begins with its house bread, a warm loaf of rosemary focaccia served with an addictive balsamic-forward dipping sauce dubbed Sicilian Butter. The first serving is complimentary, but buck up for more; it’s worth it. From the large selection of antipasti, the house-made chicken salsiccia with Brussels sprouts leaves and blackberry agrodolce is a must-try, as is the escarole salad with a buttermilk Kalamata dressing. As a side, don’t miss the creamy polenta with an earthy, Italian sausage ragù. For something hand-held, try the porchetta panini, a split focaccia bun holding a deliciously messy mix of salty porchetta, caramelized Brussels sprouts, pear mostarda, jalapeño honey mustard and a sunny egg.

 

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Pekara Bread: 730 Carroll St., St. Louis, 314.526.9856, Facebook: Pekara Bread – Soulard Market

Pekara Bread, a Champaign, Ill.-based bakery, recently opened shop (booth) in the southeast corner of Soulard Farmers Market. Currently open only Fridays and Saturdays, this “clean label” bakery prides itself in only using straightforward, all-natural ingredients that are easily pronounced and fit tidily on a small label. Grab some flaky, buttery ham and cheese croissants or a thick round of herb and sea salt focaccia that’s filled with so many air pockets, you’ll forget it’s in your grocery bag. Actually, you’ll be hard pressed not to eat the whole thing while finishing the rest of your shopping, which is why we recommend hitting this stand on your way out.

 

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Vincent Van Doughnut: 314.488.0589, vincentvandoughnut.com

Doughnut truck Vincent Van Doughnut is now parked at a city curb near you. We’ve filled up on sweet creations like French Toast, a square-shaped doughnut topped with maple-cinnamon icing, candied pecans, powdered sugar and a drizzle of maple syrup; RumChata, featuring a glaze made with the rum cream liqueur and cinnamon; lemon meringue; and even a savory round filled with Sriracha-lime cream cheese and topped with crispy pork rinds and cayenne pepper. On any given day, the truck will offer a selection of four from-scratch doughnuts. Flavors range from familiar classics to artsy pastries that would make Van Gogh proud, plus glazed and cinnamon-sugar doughnut holes. Wash it all down with a hot cup of Kaldi’s drip coffee or a chilled can of Mr. Brown cappuccino iced coffee.

 

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Heavy Riff Brewing Co.: 6413 Clayton Ave., St. Louis, heavyriffbrewing.com

Heavy Riff Brewing Co., the newest addition to the St. Louis craft beer scene, recently opened its doors in Dogtown. Autographed guitars bookend the 15 taps behind the bar, which are a mix of Heavy Riff’s creations (the ones with tap handles shaped like guitar necks) along with a constantly changing selection of other local and national craft brews. A limited assortment of spirits and by-the-glass wines are also available. Sip Heavy Riff’s Velvet Underbrown, a strong American brown ale, or for a lighter brew, keep your eye out for the oft-recurring Super Session, a citrusy cross between an APA and a wheat beer. Don’t forget to bring your own snacks, and on Mondays, add your favorite record to the picnic basket; on vinyl night, Heavy Riff turns the power of the playlist over to the people.

 

 

The Scoop: More trucks rolling out morning meals on wheels

Monday, October 21st, 2013

102113_vincentvandonut{Lemon iced buttermilk cake doughnut with crushed pistachio from Vincent Van Doughnut}

 

Lunch is usually the time when area food truck windows open, but a trio of trucks – one established, the other two coming soon – have us thinking about meals on wheels a lot earlier than noon.

For almost a year, husband-and-wife team Jack and Pat Williams have served Belgian waffles out of their truck, Walk Away Waffles (@WalkAwayWaffles) as early as 7 a.m. In addition to their variety of waffles flavors (like peach, blueberry, apple cinnamon and pumpkin, to name a few) each paired with a complementary dipping sauce (syrup, chocolate, apple butter, pumpkin butter and strawberry jam), customers can now add sausage and bacon their waffle’s batter. Additionally, the truck will now serve lunch on certain days, offering fruit waffles along with the newest option, chicken and waffles.

Expected to roll onto streets in mid-November is Vincent Van Doughnut  (@vinvandoughnut). The truck will offer a rotation of artisan doughnuts, traditional and creative. “You have to have some of the well-known classic ones and cater to the foodies with artisan creations,” said co-owner Brian Marsden, former co-owner of now defunct Mirasol, who has more than 20 years working in the restaurant industry. Among unique doughnuts, watch for infused gooey butter with a brown sugar cookie crumble and vanilla icing, Vahlrona chocolate and peanut butter stripes, lemon meringue, and lemon iced buttermilk cake doughnut with sprinkled with crushed pistachio (pictured).

Marsden explained that he originally planned to open Vincent Van Doughnut as a brick-and-mortar doughnut shop. The food truck craze prompted him to do a U-turn and make it a mobile operation. “There isn’t one in St. Louis. We want to corner the market on it,” he said. Marsden plans to tootle the streets of St. Louis city and county. He has the necessary permit for the latter and hopes to secure his license from St. Louis City this week. Marden said he expects the truck to make its debut at a launch party at newly opened Heavy Riff Brewing Co.

Finally, you’ll soon be able to get your caffeine jolt from new coffee truck The Gateway Grind (@GatewayGrind). Feast reports that the coffee truck, a venture by a Sweet Divine employee, will get rolling – and brewing with Goshen coffee – in November.

UPDATE: The Scoop failed to include Deli on a Roll (@DELIonaROLL), in business for more than a year, as one of the food trucks also offering breakfast items. Among morning-centric bites are: omelets, lox and bagels, buttermilk pancakes, vanilla-flavored challah French toast, corned beef hash and bagel sandwiches.

 

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