Stacked STL is doubling down on its smash-hit burgers with a brand-new outpost at 400 N. Euclid Ave. in the Central West End later this summer. Known for its inventive flavors and uncompromising approach to quality, the local favorite is entering a new era with its latest expansion.
Stacked’s latest move is more than a business decision – it’s the culmination of years of growth and groundwork. “We’ve always talked about a second location, but it had to be the right fit,” said co-owner of Stacked STL, Sam Siebenman. “With our families growing, it was just a matter of time before we had to make a move.”
The right space finally revealed itself after an unexpected twist. The group had been eyeing a nearby spot when, on a lunch break across the street at Pi Pizzeria, they ended up stumbling onto what would soon become their future home. “We fell in love with the layout and started shooting out ideas,” Siebenman shared. A few weeks later, Pi Pizzeria had officially closed and the team jumped at the opportunity.
Now, as they prepare for an August debut (possibly mid-month), final touches are underway, from designing the space to dialing in a menu and schedule, they’re focused on creating a space and experience that feels right at home in the CWE. While the original Carondelet location closes at 9 p.m. on weekdays and 9:30 p.m. on weekends, the CWE spot plans to keep the lights on a little longer: 10 p.m. on weekdays and midnight on weekends.
That shift is less about strategy and more about intention: showing up as a neighbor, not just a new business. “Everyone seems so welcoming,” Siebenman said.
Guests can expect the same menu favorites from the original location, with one twist: the Burger of the Month will be unique to the CWE. They also pride themselves on accommodating dietary needs and sourcing as much as possible from local vendors, from Cope Grass Farms’ grass-fed beef to locally brewed beer and regional spirits. “We plan on giving customers the best burger experience … we want to make sure when you leave, you can’t wait to come back.”
Inside, the space has undergone a complete transformation from its former pizzeria days. Designed to be both sleek and social, the new space includes murals by St. Louis artists, a mix of indoor and outdoor seating and a semi-open kitchen that brings some of the action front and center.
As for what sets Stacked apart? For Siebenman it’s simple. “If you want to be the best at something, you have to make it the star and go 100%. And in this case, that something is one damn good burger.”
This article appears in June 2025.