50/Fifty Kitchen Start-Up Fund
Donation protected
Our Story
50/Fifty Kitchen & Bar will be a full-service restaurant providing a warm, comfortable, approachable dining experience—somewhere between a night on the town and a neighborhood block party.
Menu
Our seasonal menu, based on global cuisine with equal parts vegetarian and non-vegetarian selections, will be made with fresh, local ingredients paired with a fun variety of "retro" craft cocktails and a varied list of world-class boutique wines.
We will share our love for healthy food and strong community through outreach programs, benefit nights, cooking classes and eco-conscious discounts.
Risks and Challenges
The vegetarian diet is more than just a growing trend but an important lifestyle shift that is under-represented in the St. Louis market.
Our biggest challenge is overcoming Midwestern attitudes about food. Two of the biggest recent restaurant successes in this city have been BBQ and fried chicken. This is a meat and potatoes town. Midwest eaters love fried, heavy, brown foods laden with fat and cholesterol. Even some of my most open-minded friends are resistant to healthier eating—largely because there are very few options that celebrate or teach the vegetarian diet. With general health declining and obesity rates going up, it is important to bring this lifestyle to the mainstream.
As technology exposes us to different cultures and food habits there is an opportunity here. People want to eat healthier but are not sure how. If we provide a consistent, flavorful product that is balanced and portioned correctly we will show people that eating healthy can be fun and more importantly, easy. Save
50/Fifty Kitchen & Bar will be a full-service restaurant providing a warm, comfortable, approachable dining experience—somewhere between a night on the town and a neighborhood block party.
Menu
Our seasonal menu, based on global cuisine with equal parts vegetarian and non-vegetarian selections, will be made with fresh, local ingredients paired with a fun variety of "retro" craft cocktails and a varied list of world-class boutique wines.
We will share our love for healthy food and strong community through outreach programs, benefit nights, cooking classes and eco-conscious discounts.
Risks and Challenges
The vegetarian diet is more than just a growing trend but an important lifestyle shift that is under-represented in the St. Louis market.
Our biggest challenge is overcoming Midwestern attitudes about food. Two of the biggest recent restaurant successes in this city have been BBQ and fried chicken. This is a meat and potatoes town. Midwest eaters love fried, heavy, brown foods laden with fat and cholesterol. Even some of my most open-minded friends are resistant to healthier eating—largely because there are very few options that celebrate or teach the vegetarian diet. With general health declining and obesity rates going up, it is important to bring this lifestyle to the mainstream.
As technology exposes us to different cultures and food habits there is an opportunity here. People want to eat healthier but are not sure how. If we provide a consistent, flavorful product that is balanced and portioned correctly we will show people that eating healthy can be fun and more importantly, easy. Save
Organizer
Bob Madden
Organizer
Maryland Heights, MO
