Carbonatix Pre-Player Loader

Audio By Carbonatix

The almost 1,000-square-foot eatery opened doors at 1330 Washington Avenue Monday, April 11 with a completely gluten-free menu with dairy- and casein-free options.
Walk up to the counter and order a cup of organic Mississippi Mud coffee, one of a variety of teas from STL-based London Tea Room, some lunch and a dessert.
A vertical garden glows from the front window, and will be used to grow herbs for the restaurant menu.
The ITT (Indian Thai Tumble) salad features a combination of jasmine rice, pulled chicken, romaine, kale and cilantro drizzled with vindaloo coconut dressing and topped with sliced tomato.
The Saint Louis Club is a towering triple-decker sandwich of rosemary focaccia, smoked and roasted turkey, bacon and mixed greens with an avocado aioli. The sandwich comes with a cabbage salad with spiralized carrot, red onion, red and green shredded cabbage and topped with a dressing made with grapeseed oil and white balsamic vinegar.
The BLT pizza delivers all the classic BLT flavors you’d expect with bacon and dressed tomato and topped with romaine and cheese, which can be mozzarella or dairy-free Daiya.
The basil lime brownie comes topped with a house-made coconut oil caramel sauce.
Co-owners Audra Angelique (left) and Audrey Faulstich (right) experienced health benefits from following a gluten-free and casein-free diet, and hope to educate people about the potential health benefits of a gluten-free and casein-free lifestyle. Angelique serves as head chef, while Faulstich provides health consulting for menu development and overall management.

Subscribe!

Sign up. We hope you like us, but if you don’t, you can unsubscribe by following the links in the email, or by dropping us a note at pr@saucemagazine.com.