A fresh beginning is on the horizon for the location that once served as Kohn’s Kosher Deli in Creve Coeur. Kent Evans and Rachelle L’Ecuyer, the proprietors of Pierce Creek Cattle Company and The MOObile food truck, are set to transform the iconic building into Pierce Creek (10405 Old Olive), which will include a restaurant, bar, bakery, butcher shop, catering service, and market. The initial phase, a breakfast-and-lunch eatery, is expected to open within 120 days. Here’s what you need to know before you visit.
The Space
For over 20 years, the 7,400-square-foot establishment was home to Kohn’s Kosher Deli, a renowned spot in Creve Coeur that functioned as a deli, butcher shop, kosher grocery, and bakery. This kosher facility boasted four kitchens, multiple walk-ins, freezers, and a USDA-approved butchery. With Kohn’s closure in July, Evans and L’Ecuyer took ownership of the building in late 2024.
In their plans for Pierce Creek, Evans notes that the primary challenge lies in fitting all of the building’s features together, particularly since all furnishings, fixtures, and equipment were included in the sale. “We even got a pizza oven and a knish maker,” Evans shares, “both of which we hope to utilize.”
The immediate goal for Evans is to clear the space, assess what will stay, and get ready for the dining area and bar, which may temporarily be supported by The MOObile food truck as a makeshift kitchen.
SPACE, responsible for the redesign, is tasked with reconfiguring the building to ensure a seamless integration of the various components.
With a strong background in commercial real estate and construction, Evans is optimistic that the 120-day timeframe is achievable: ““Things can be accomplished—and places can open—more rapidly than most assume,” he states. “I’ve designed it, built it, and executed it. The improvements here will primarily be cosmetic.”
Pierce Creek’s location in the 39 North district, part of a 600-acre agtech redevelopment area along Old Olive Street Road, which includes the Donald Danforth Plant Science Center, Bio Research & Development Growth (BRDG) Park, Bayer, and the Helix Center Biotech Incubator, is also a significant advantage. It will be the first retail establishment tied to the agribusiness agenda. Upcoming enhancements, such as a traffic signal at Old Olive and Lindbergh and a walking/biking path, will enhance accessibility and boost foot traffic. “We’ll have bike racks out front,” Evans adds, “inviting cyclists to stop by during or after their rides.”
The Food
Pierce Creek’s culinary philosophy centers around “simple, nutritious, elevated comfort food,” according to L’Ecuyer. Alongside signature smashburgers and tallow fries, the expanded kitchen is expected to allow for popular specials—such as steak frites, smoked brisket, chipotle mayo encrusted grilled cheese, and beignets—to become permanent features on the menu.
To broaden protein choices on the menu, Pierce Creek will source local farm products from reputable ethical suppliers, including Buttonwood Farm, a respected poultry wholesaler based in mid-Missouri.
The operation will kick off with breakfast and lunch services, expanding later to include events, catering, and eventually dinner offerings. The timing for the other elements—the butcher shop, bakery, and retail market—will be contingent upon essential personnel hires. “The physical space has everything we need to foster the continued growth of our blossoming cattle company,” L’Ecuyer remarks.
The Background
In 2018, Evans and L’Ecuyer became the fourth generation to manage Pierce Creek Farm in Lonedell, Missouri. Just a year later, they established Pierce Creek Cattle Company, starting with 35 cows on their 240-acre property. Their pasture-raised beef, free from added hormones and antibiotics, is processed locally and delivered to customers and restaurants within an hour’s drive from St. Louis.
In 2022, the couple introduced Pierce Creek Food Services, first launched through The MOObile food truck. Renowned for their smashburgers, beef tallow fries, and rotating specials, The MOObile quickly attracted a dedicated customer base, even landing a 30-day pop-up stint at West County Center’s food court over the holidays. “Once people tasted a tallow-cooked french fry, they were hooked,” Evans recalls.
Pierce Creek’s mission is to “develop a food services business centered around healthy, locally sourced ingredients while being conscious of environmental impact and quality of life,” shares L’Ecuyer. Throughout their efforts to prioritize local sourcing, they remain grounded in reality regarding geographic and weather constraints. As Evans puts it, “If we can’t source locally, we ensure that it’s as close as possible and ethically obtained. That’s our promise.”
This philosophy carries over into the bar program, which aims to spotlight local spirits and beer whenever feasible. Equally crucial is the recruitment of team members who share the founders’ enthusiasm, such as skilled butchers, coffee roasters, and artisanal bakers.
“We could hire a baker full-time or outsource that function and share the profit,” says Evans. “We can produce breads, pastries, and desserts specifically for our in-house needs or offer them for wholesale as well. We could even recreate Kohn’s bagels. Everything is up for discussion.”
