New restaurant to open downtown

Crushed Red to offer pizza, salads

Updated 11:28 am, Tuesday, February 7, 2017

A new restaurant is coming to Edwardsville in May.

Crushed Red will be moving into the new building at 222 East Park, at the intersection of Park and South Buchanan.

“We’ve been very excited about Edwardsville,” said Powell Kalish, the Chief Development Officer with Crushed Red. “We’ve been looking in Edwardsville for three years. We like the mix of the day population and the night population with the college and the courts and the businesses downtown.”

Crushed Red was founded in St. Louis.

There are three restaurants in St. Louis and there are franchises in Denver and Columbia, Mo. “We’re opening in Overland Park, near Kansas City, and in Chesterfield in March,” Kalish said.

“We describe Crushed Red as elevated fast casual,” Kalish said, adding that they were known for their salads. “Salads are the stars of our game.  We have some that are already dressed or you can craft your own,” he said. “The salad is chopped and dressed in front of you.”

They also offer small pizzas that cook in two minutes, soups, and sharables, or appetizers. “We have a good selection for health conscious diners. We also have a lot of organic,” Kalish said.

The restaurant also offers beer and wine. “We have leather seats, linen tablecloths, and real glassware and china,” Kalish said. The restaurant is 100 percent sustainable, he added, meaning that they compost and recycle everything used. “We can do this because we use real china and glassware,” he said.

“The atmosphere shifts at night,” Kalish said. “We dim the lights and pull the shades. We have people stay a little longer at night.”

Kalish said the restaurant started when the owners saw a need. “People wanted high quality ingredients and atmosphere,” he said. “We saw that there was a gap between Chipotle and full service.” They also recognized the desire for healthier choices, he said.

“We kept the price point in line with fast casual,” he said, “but we have higher quality, health conscious ingredients.”

Some locations are franchised, Kalish said, but those in the St. Louis area are company-owned. The Edwardsville location will be company-owned.

“We’re always looking for new opportunities. We are always looking to see where we might be a good fit,” Kalish said.

The Edwardsville location will have approximately 100 interior seats, with an additional 25 outside when weather permits. There will probably be about 30 employees, Kalish said, with 12 to 15 staff per shift. They will be a mix of full-time and part-time.

“We usually start hiring about 45 days before opening,” Kalish said. “Once we have a more firm timeline, we’ll know when that is.”

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