Head’s Store (3516 St. Albans), a historic general store that has been a community staple in St. Albans since 1892, has reopened for the season under a new name, Mabel Mae’s at Head’s Store, featuring a new chef at the forefront.
On April 3, Hayden Jones, a young chef from Texas, shared a series of reels revealing the new Southern-inspired breakfast and lunch menu, with barbecue at its core.
The spring hours are from 9 a.m. to 2 p.m., Friday through Sunday.
Here’s what you should know before visiting.
The Chef
Head’s Store is buzzing with new energy this season, thanks to Jones, a 24-year-old Texan who arrived in St. Albans with his wife and young son on March 1. Although new to the St. Louis area, Jones has a rich culinary background shaped by his upbringing in Rosebud, Texas—a small town known for its barbecue. As one of six siblings, he learned early on that cooking for the family meant ensuring everyone was well-fed. “If you were the last one to the table,” he quips, “you often missed out.”
His formal culinary education began in a demanding four-year program at Byron Nelson High School near Fort Worth, where he helped manage a student-run bistro open to the public as a senior. “It was an intense but invaluable experience,” he recalls. “I was well ahead of my peers when I moved on.”
By the age of 18, he was already working as a sous chef, managing two restaurants in one day—opening one and closing the other. His impressive résumé includes experiences with the Del Frisco group, Ático in the Fort Worth Stockyards, and a significant tenure at the Michelin-starred Restaurant Revolution in New Orleans. Most recently, he was at The Sicilian Butcher in Dallas before joining The Inns at St. Albans as the concept chef.
Jones’ responsibilities extend beyond Head’s Store; he plays a vital role in catering and food and beverage services across the property, including corporate retreats and rehearsal dinners. He often collaborates with longtime chef Ted Watt on menu development and assists in teaching three-course lunch and learn classes—dubbed CookINN—held at The International Choux Company, the cooking school at The Inns at St. Albans. Watt, with his extensive experience, will also aid Inn owner Datra Herzog in expanding the Cooking School concept. You can find the class schedule here.
Jones’ arrival aligns with a broader vision for The Inns at St. Albans, which plans to reopen the former Malmaison restaurant under a new name in early 2027.
The Atmosphere
This season, the establishment reopens as Mabel Mae’s at Head’s Store, honoring her legacy. A street sign and a bench outside commemorates a woman, as current owner Datra Herzog highlights, “who was born at Head’s Store and passed away at Head’s Store.”
Head’s Store has been a vital part of the community since its opening in 1892 as the St. Albans General Store. Established by a group of local landowners, it served both as a retail center and a gathering spot. The store later became closely associated with Mabel Mae Head, whose family played a crucial role in its founding. She acquired the property in 1941, renamed it Head’s General Store, and managed it for over sixty years.
Today, the property remains a cherished destination where guests can enjoy meals indoors, unwind under a covered outdoor pavilion, or spread out in the open picnic area.
Currently, it operates Friday through Sunday from 9 a.m. to 2 p.m., with plans to extend hours, revive its popular Porch Parties, and introduce dinner service later this summer. There are also intentions to enhance the market offerings with fresh meats, more prepared foods, and grab-and-go options.
The Menu
At Mabel Mae’s, Jones presents a menu steeped in Southern tradition, blended with a variety of regional influences—Texas barbecue, Cajun flavors, and North Carolina techniques. The result is a collaborative effort that reflects the diverse backgrounds of the culinary team, with Jones leading the charge at Head’s Store.
