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Press Waffles Co. Chicken and Waffles at City Foundry Food Hall

Photo by Laurie Skrivan, post-expedition

Hours 10 a.m. to 3 p.m. and 4 p.m. to 9 p.m. Monday to Friday, 9 a.m. to 3 p.m. and 4 p.m. to 10 p.m. Saturday, 9 a.m. to 3 p.m. and 4 p.m. to 7 p.m. on Sunday (closed Tuesday)

Ryan and Jackie Gasaway, married local owners of Press Waffle Co., heard about the Dallas-based concept when founders Bryan and Caleb Lewis appeared on “Shark Tank.”

The Gasaways were looking for an investment opportunity themselves and contacted the Lewis brothers. After the Gasaways tried the Press waffles, they decided to bring the concept to St. Louis.

Liège waffles at Press are made from yeast dough, not batter. Once the dough has risen for 24 hours, Belgian pearl sugar is incorporated into it.

“What it does is give it a kind of sweet, caramelized, crunchy and sugary texture with every bite,” says Ryan Gasaway.

Customers can add their choice of toppings to a plain waffle or choose one of Press’s signature dishes. Among the savory dishes, Gasaway says the customer favorite is chicken and waffles, with fried chicken fillets, crumbled bacon and maple syrup.

The most popular sweet waffle yet is the house, topped with Nutella, strawberries, whipped cream, powdered sugar and cookie butter, a peanut butter spread made from ground Biscoff cookies.

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