Avenue Restaurant

Get Me Here Using Metro Transit

AVENUE, located in downtown Clayton, has done a fantastic job of re-purposing materials to create a lovely, comfortable, and modern ambiance. Almost all of their furniture has been given a second life through repair and repurposing, and their walls are graced with antique barn wood. Avenue cares about their environmental impact, reducing their waste and their energy consumption whenever possible. Signs are available for kitchen staff to help form good recycling habits, they use an Energy Star rated dishwasher (saving energy, water, and lowering their chemical use), they use compostable straws and  to-go products, and they use LEDs to illuminate all of their fixtures. They minimize waste by making as much as they can in-house, including homemade pasta and ice cream!

Their grass-fed beef comes from Creekstone Farms, their bread comes from Breadsmith, and their poultry is Amish-raised – that means the chickens were raised outside, with full access to the grass and bugs they need to be healthy, and they raise their own herbs (like basil and mint) outside on their gorgeous patio. Avenue sources as much produce as they can locally during the growing season, Double Star Farms and Farmstead for spinach, squash, turnips, lettuce, apples, and they source wild mushrooms from Ozark Forest Mushrooms. Avenue uses the Marine Stewardship Council’s safe fish list for their seafood specials.  They offer Organic, Fair Trade Numi teas and locally-roasted, organic, fair-trade Mississippi Mud coffee. They have a huge array of local beverages, including GDA members Fitz’s Root Beer, 4 Hands, Urban Chestnut, and Schlafly.

Avenue is a participant in GiftAMeal, a program that markets restaurants while feeding the hungry in St. Louis. On the GiftAMeal app, each time someone takes a photo at a partner restaurant, a meal is provided to someone in need through Operation Food Search.

Vegetarians and vegans always have options, with plant-based soup options, Impossible Burgers, Portobello and Avocado sandwiches, and more. Avenue makes sure to use every part of everything they can – soup stocks are made from veggie scraps and chicken bones, making flavorful dishes from scratch without wasting anything.

Being sustainably creative is always on the minds of owners Bryan and Diane Carr. Whether it’s repurposing old menus for doilies, using coasters from restaurants that have closed, or meticulously questioning the sustainability of seafood sourcing for Salmon, you can trust that these two are dedicated to giving you a memorable dining experience and are being good stewards of the environment.

Stop by for lunch or dinner to see and taste their sustainable practices for yourself!