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WE WILL BE CLOSED FROM JANUARY 10TH - 15TH FOR SOME REST AND PREPARATION FOR THE TACO HELL POP-UP ON JANUARY 16TH & 17TH!
FULL KITCHEN HOURS:
CLOSED: MONDAY & TUESDAY
11am-5pm: WEDNESDAY & THURSDAY
11am-8pm: FRIDAY & SATURDAY
11am-5pm: SUNDAY
524 S Main Street
Saint Charles, MO 63301
Vegan Deli & Butcher Shop: How’s that for a collection of seemingly incongruous words? But not as far-fetched as it might appear, according to Chris Bertke.
A talented vegan chef, Bertke has partnered with Jason and Heather Granger, owners of Peace Love Happy apothecary in St. Charles, and is spearheading a side venture with a double-take name, Vegan Deli & Butcher Shop, the first of its kind in metro St. Louis.
The business will operate below the retail store at 524 S. Main Street. (Peace Love Happy is located in the former Figuero’s, which closed in 2015; the deli is in the former Stone Cellar Fondue & Wine space, which closed in 2013, after a 19-month run.)
Bertke is best known for his stint as executive chef at Utah Station, the “mostly vegan” restaurant in a former 1930s-era, two-bay service station. When he became a vegan 25 years ago, he began experimenting with meat substitutes using wheat-based plant proteins, which he’s altered and perfected over the years.
Several years ago, SLM noted that “Bertke has crafty ways with mock meat” and predicted that he “might be about to change the shape of vegetarian and vegan food as we know it.” And so it was at Utah Station, where he created vegan riffs on fast-food staples, most made from the five vegan “meats” that he made in its scratch kitchen. During his tenure, the big seller was a carnivore-fooling vegan T-rav with a circular wrapper and chunky marinara sauce.
The Grangers, who were longtime customers of Utah Station and had befriended Bertke, began talking about expanding the scope at Peace Love Happy. Ever since Bertke started tinkering with meat substitutes, he had dreamed of doing a vegan deli.
“The building they’re in the process of buying already includes the retail shop, a yoga studio, two apartments, and a comedy club,” says Bertke. “The space downstairs has a side entrance, so there’s a speakeasy feel. The lure is the 50-seat brick patio. There’s your curb appeal.”
The 1,700-square-foot, 45-seat business is part vegan deli and part coffee shop. Along with Blueprint Coffee, vegan pastries, donuts, danish, and croissants will be offered in the morning. (Bertke says that excellent vegan baked goods have resulted from the emergence of various nut butters).
At lunch, Bertke will crank out soups, salads, and hot and cold sandwiches to order. The sandwiches will include vegan versions of a reuben, French dip, egg salad, tuna melt, Philly cheese steak, meatball Parm, and peppered beef (with caramelized onions, giardiniera, and roasted garlic aioli, on a garlic buttered Kaiser), all served with chips and pickle. “I could have given them all cutesy names,” he says, “but for comprehension and simplicity’s sake, I stayed with the traditional ones.”
In the cold case at lunchtime are grab-and-go sandwiches and a wealth of “traditional” deli-esque salads (creamy potato, macaroni, egg, tomato and cucumber, tabbouleh, coleslaw), plus hummus, herb-roasted olives, and house-made pickled vegetables (including giardiniera and whole dill pickles). The case also contains signature items, such as cashew-based cheese wheels and vegan meats (for instance, tofu burnt ends, seasonal sausages, roast beef, and corned beef, among others), all made in house and sold by the pound.
“I use some of the same techniques that a traditional butcher uses—smoking, braising, extruding, aging,” he says, “so a vegan deli is really not that odd, once you think about it.” (One of his secrets is adding a little oil to texturized vegetable protein, so it sets up like the fat pockets found in sausage.)
The chef is also considering staying open later in the day and offering a vegan charcuterie board in the evenings, including some “evening-casual” small plates. The deli plans to acquire a full liquor and package license, so there will be build-a-picnic possibilities as well.
“We wanted to make our place unique, more than a vegan coffee shop,” he says. “The name will generate interest, for sure, and then hopefully prompt a visit. As far as I know, there’s nothing like it in St. Louis and the entire Midwest.”
ARTICLE COURTESY OF GEORGE MAHE; ST LOUIS MAGAZINE
Vegan Deli & Butcher Menu
4oz / 8oz / 16oz
(Items Will Vary Daily)
• Creamy Pasta Salad
• Tuna Salad
• Sicilian Olive Salad
• Cheesy Potato Casserole
• Sicilian Pasta Salad
• Kale and Carrot Salad
• Chicken Nuggets
• Mostacolli
• Giardineira
Priced per oz in Deli Case
(Will Vary Daily)
• Weekly Special Sausages
• Roast Beef
• Corned Beef
• Ham
• Pulled Pork
• Pepperoni Sticks
• Rotating salads w/ housemade dressings
• House Chili
• Rotating Soup
All Sandwiches served with regular chips and pickle spear
Voodoo or Red Hot Riplets + $0.25
Reuben: $14
Corned beef, Swiss, thousand island, kraut, toasted Rye
French Dip: $14
Roast beef, Chao Cheese, homemade mayo, au jus on side, toasted hoagie
Philly Cheese Steak: $14
Roast beef, sautéed peppers and onions, cheese sauce, toasted hoagie
Sloppy Spagnola: $14
Roast beef, Cheese, Giardiniera, homemade mayo, side of au jus, toasted hoagie
Meatball Parmesan: $14
Meatballs, Marinara, Cheese, Parmesan, fresh herbs, toasted hoagie
Carolina BBQ Pulled Pork: $14
Carolina BBQ Pulled Pork, Creamy coleslaw, pickles, French's crispy onions, mayo, garlic butteres toasted hoagie
Roast Beef n' Cheddar: $14
Roast Beef, Cheese sauce, Caramelized onions, banana peppers, horseradish aioli, corn dusted kaiser
Tuna Melt: $13
Chick Pea of the Sea Salad, melted cheddar on toasted wheat
Turkey Club $14
Turkey, dressed arugula, tomato, ranch, toasted wheat berry bread
Italian Sub $15
Turkey, roast beef, ham, cheese, lettuce, tomato, onion, oil and vinegar, toasted hoagie
Hot Ham n’ Cheese $13
Ham, cheese, mayo, toasted hoagie
Daily Special
TBD
Sweet Treats:
By- Blooberdoodle Sweets:
(Will Vary Daily)
Danishes: $3.25
• Cheese Danish
• Special Danish: Lemon Danish & Apple Butter Danish
Donut Holes: 3 for $3.50
• Sinful (Cinnamon & Sugar)
Doughnuts: $2.25 ea
• Sinful (Cinnamon & Sugar)
• Choc-ernaut Chocolate Covered
• Glazed & Confused: Glazed
• Specialty: Lemon Blueberry & PB&J
Muffins: $2.75
• Banana Foster: (Chocolate Chip Banana)
• Blueberry
• Seasonal Options
Vegan Chocolate Singles:
• Sjaak’s Chocolates: $1.00 EA
• Happy Baker Cookies: $3.00
• Baked Tie Dyed Cookies: $4.00
From The Freezer:
House made & famous Toasted Ravioli by the bag (cook yourself): 7 for $11.00
And much much more to come!!!
All Gluten Free
Almond milk included
Oatmilk $.75 extra
Hot or Iced
Drip Coffee
12oz= $3.00 16oz=$3.25 20oz =$3.50
Espresso
Double: $3.50 Quad: $5.00
Latte
12oz= $4.75 16oz=$5.00 20oz =$5.50
Chai Latte
12oz= $4.75 16oz=$5.50 20oz =$6.00
Americano
12oz= $3.50 16oz=$4.00 20oz =$4.50
Mocha
12oz=$4.75 16oz=$5.50 20z=$6.00
Coffee Beans TOGO
• 12oz Boma Beans: $22.00
• 12oz Cajamarca Beans: $19.00
• 12oz Decaf Huila Beans: $ 18.25
• 12oz Gamatui Beans: $ 20.50
• 12oz Penrose Beans: $18.25
• 12oz Tekton Seasonal Beans: $19.25
• 30g San Lorenzo Instant Box: $15.00
Zapp’s Chips: *GF
• Reg $1.00
• Voodoo $1.25
• Red Hot Riplets $1.25
Whole Dill Pickles: $1.00
Louisville Jerky: $8.00 ea *GF
Peppermancer Hot Sauce *GF
• Roasted Habanero, Carrot, & Pineapple
• Roasted Jalapeno & Poblano
• Jalapeno, Tomatillo & Lime
• Fiery Trinity
• Hot Agave Nectar
• *Spooky* Hot Agave Nectar
All Day Hot Sauce $7.00 ea *GF
• The OG
• Taco Party
• Verde
Crio Bru Cacao *GF
• Ghana French Roast: $11.00
• Ghana Light Roast: $11.00
And much more to come!!!
Specials
TACO HELL POP-UP JANUARY 16 & 17! MENU COMING SOON!
STL STYLE PIZZAS AVAILABLE DAILY AT THE DELI COUNTER(CALL AHEAD FOR INFO)
TRY THE WIGGLY PIGGY CAROLINA PULLED PORK MONSTROSITY(ASK FOR DETAILS AT THE COUNTER)
COMING IN FEBRUARY: ALL VEGAN(DUH) CHINESE RESTAURANT POP-UP!
All specials are available until sold out
All items subject to availability
MENU CHANGES DAILY!






Contact Us

Vegan Deli and Butcher
524 S Main Street
Saint Charles, MO 63301
636-757-3349