Plans are in the works for a new upscale restaurant in O’Fallon. Here are the details

Transforming a former union labor hall into an upscale and cordial dining showplace in O’Fallon’s downtown district is a joint venture by two entrepreneurial couples undaunted by a challenge.

Jon Greenstreet, who owns The Bike Surgeon and the Gears Bar and Café inside, and his wife, Emily, have joined forces with restaurateurs Talani and Lisa Mo’e, who are the owners of Grit and Tonic Handcrafted in Lebanon, to create a destination dining spot at 101 S. Cherry St. in O’Fallon.

“We’re working to create a place where if you live here, you don’t have to go to St. Louis for an amazing dining experience,” Lisa Mo’e said.

A couple of date nights at the Mo’es restaurant was all it took for the Greenstreets to be convinced about the potential.

“We fell in love with the current space. It has a nice city environment, really interesting food and drinks — everything is very good. We walked in and they were very welcoming,” Jon Greenstreet said. “It was so unexpected to find this place in Lebanon.”

They struck up a conversation with the owners.

“It was fortuitous, talking to Talani and Lisa, and seeing what they were able to accomplish. They are the whole package,” Jon Greenstreet said.

Several months ago, Jon Greenstreet said they hosted an event at the shop Talani catered, which impressed the guests.

“We had about 35-45 people. Everybody loved it,” Jon Greenstreet said. “Everybody that goes there, loves it.”

The O’Fallon building owned by the Local 670 of Laborers’ International Union of North America was for sale, and a plan was hatched.

“It feels very right, a lot of pieces came together,” Jon Greenstreet said.

Jon Greenstreet submitted the rezoning and planned use application Nov. 3, and since then, the response has been enthusiastic.

“Everybody we talk to continues to be excited. Everything’s been extremely positive from the city,” he said.

After advancing through the Planning Commission and the Community Development Committee last month, the O’Fallon City Council is now considering the planned use application for the redevelopment.

If all goes according to plan, the council could approve the rezoning Feb. 7, provided no snags occur at the initial ordinance reading (that was scheduled Tuesday, Jan. 18), the Community Development Committee review Monday, Jan. 24, and a public hearing before council action at the first February meeting.

The new restaurant — not named yet — will feature indoor and outdoor dining, and will serve alcohol, so a pour liquor license is requested. Anticipated hours of operation will be 11 a.m. to midnight — but may be reduced depending on business needs.

The business partners plan to make substantial improvements to the existing 3,200-square foot building, including exterior and interior upgrades, adding a patio — part of it covered — and a produce garden to use in seasonal locally sourced dishes.

About 95 seats are expected inside, but other details are still in the works, such as a vestibule and what percentage of the patio will be covered, noted Community Development Director Justin Randall.

Randall said interior renovations will include a commercial grade kitchen, restroom upgrades, and glass wall panel systems. Potential interior design elements include darker color schemes with warm pendant lighting, soft fabrics, and exposed ceilings and/or walls.

The Mo’es are Hospitality-Driven

Talani Mo’e, a trained chef, is working on a menu specializing in Euro-Asian fusion.

“Some dishes may be Asian with a French twist,” he said, or familiar French cuisine prepared with Asian techniques.

The Mo’es opened Grit and Tonic in late 2019, which has a 1920s speakeasy atmosphere and is known for its seasonally crafted cocktails. Think Manhattans, Old-fashioneds, and Pimm’s Cups, with interesting touches on classics like “Not Your Momma’s Amaretto Sour” and a Bourbon S’Mores milkshake dessert drink served in a champagne coupe and garnished with a bruleed marshmallow and rimmed with cinnamon-sugar.

Located at 120 W. St. Louis St., they currently offer dinner service only from 5-9 p.m. Fridays-Saturdays, with the bar open longer for drinks. Reservations recommended.

‘Put smiles on faces’

Their menu includes seasonally designed entrees and small plates, such as Korean tacos — one of their best-sellers, which include pork, ginger, and Gojuchang, a red chili paste condiment, and are served with butter lettuce and Ssamjang, a spicy dipping sauce.

They have previously offered Sunday brunch, jazz musicians on Friday nights, and special tasting menus. Jazz may return once a month, but special events are to be determined, Lisa said.

Both Talani and Lisa have worked in restaurants in Los Angeles and other places, honing their craft through years in the hospitality business.

“We love to put smiles on faces with delicious cocktails and food,” he said.

Attention to detail

Talani said paying attention to details is important, like using fresh ingredients and making items in-house.

“We don’t use any mixes. Everything for the bar is squeezed fresh. We make our own syrups,” he said.

He likes to incorporate new technology, creating libations like infusing gin with cucumber and grapefruit, or adding Madagascar vanilla to his house-made Kahlua-like coffee liqueur.

“He’s always coming up with cool new things,” Lisa said.

She said they would rather have a limited menu of 10 things “and do them well,” rather than “pages and pages.” For example, she said over the weekend, they offered three entries, and for one, Talani had paired large succulent Tiger shrimp with orzo, prepared like a risotto, so it was creamy, which turned out to be a big hit with diners.

Menu items

Their G&T menu is inspired by different flavor combinations that can satisfy both adventurous diners and those who enjoy traditional fare.

Their Wagyu burger is served with bacon jam, Havarti cheese and a fried egg, while their Brined Chicken Breast has a mushroom cream sauce, accompanied by green beans and roasted baby potatoes. Tuna Tataki Salad features sesame ahi tuna prepared Japanese style over mixed greens with a miso dressing.

They also want patrons to feel comfortable and emphasize fine dining as something fun and different.

All four are excited about the opportunities the new place represents.

“Food brings people together. We want to create an experience,” Emily Greenstreet said.

Moving Forward with Plans For Late 2022 Opening

As for a timetable, Jon Greenstreet said an opening date hasn’t been determined because of variables such as supplies, equipment, renovations, and the process of getting building permits and so forth. But they are hopeful late 2022 could be a possibility if things fall into place.

“We’re moving forward,” he said, acknowledging that “everything seems to happen slower these days.”

The building has public parking along First Street to the north, Peel Wood Fired Pizza to the east, single family residences along Second Street to the south, and the O’Fallon VFW Post 805, Fezziwig’s Marketplace, and Birch Market to the west.

“A community need exists for the proposed use, as there has been an increased demand for quality commercial developments downtown,” Randall said. “The proposed building improvements fit the character of our historic downtown and will not detract from many of the structures surrounding the property.”

This story was originally published January 19, 2022 at 5:00 AM.