The celebration is about to begin at Pickleman’s Gourmet Café in O’Fallon. April 23 marks the casual restaurant’s 10th anniversary – and the realization of one man’s dream.
Owner Kevin Moss said he is thrilled and thankful to his team and customers, who he credits with delivering his success – one delicious sandwich, or salad, soup or pizza, at a time.
“I started working for Pickleman’s as a delivery driver while at college and worked my way up,” Moss said. “After graduation, I decided I wanted to open my own Pickleman’s, and 10 years later the O’Fallon shop has become my second home, and my staff has become my second family. My general manager, Brandon Meurer, and my assistant general manager, Clay McCarthy, have been with me since Day 1. Together, we’ve grown and learned a lot. We’re excited to learn what the future has in store for us.”
One doesn’t need a crystal ball to see the future is bright thanks to Moss’ commitment, his passion for Pickleman’s brand and a family-friendly menu that truly offers something for everyone.
“We really do have something that will make everyone in the family happy. That’s why so many families come in because we’re their kid’s favorite place,” Moss said. “Everyone can order what they like. Dad can get an Italian beef, Mom can order a healthy salad, and the kids can share a pizza.”
Every item on the menu is produced with consistency and quality, using fresh ingredients and attention to the details.
“We take our time to do things the right way. And it shows in the quality and taste of our products,” Moss said. “For example, our tuna salad is prepared fresh every day. A lot of places out there have things pre-made and shipped in. We don’t. We make it fresh every day.
“We invest in the best meats, cheeses, vegetables and bread, which is baked daily by Companion Bakery, which is amazing! Our customers love it. It’s probably the freshest bread you will get at any sandwich shop in town.”
Soft white or wheat, French-style bread is split and toasted before being filled with one of 18 different sandwich combinations. Want to know what’s popular? Look for the company’s trademark pickle logo next to a menu item. Spicy? Look for a red pepper. Earning both the coveted pickle and a red pepper next to its listing is Pickleman’s standout Italian Beef, seasoned with giardiniera peppers and The Italian Club, which layers Genoa salami, capicola, pepperoni, ham, provolone, mayo, lettuce, tomato, onion and peppers with a splash of vinegar and oil and a dash of Italian seasoning.
Are you hungry yet? Do you like your chicken spicy? Try the Buffalo Chicken, or the Chipotle Chicken. On the milder side are classics such as the humble Ham Sandwich – perfectly smoked and served with or without cheese – the Turkey Bacon Club and the Meatball Marinara. For a real treat, consider Moss’ special recipe Chicken Salad. Studded with walnuts, cranberries and celery, it’s tossed with a mayo-dijon blend and topped with provolone and lettuce. The sandwich was created by Moss and his team but has since been blessed by Pickleman’s Corporate headquarters and placed on its menus nationwide.
Every sandwich can be ordered as a Pick 2 by adding one of Pickleman’s custom tossed salads or savory homemade soups. According to Moss, the Grilled Cheese with an order of Tomato Basil Soup is a combo that’s hard to beat.
Also hard to resist are Pickleman’s pizzas. Choose between a 12-inch thin and crispy crust, or a 10-inch cauliflower crust. Either makes a great pizza topped anyway you like. Moss recommends trying the customer top-rated Asiago Chicken Pizza.
While the details of Pickleman’s O’Fallon anniversary are still being planned, Moss encourages all to stop in, join the celebration and experience the Pickleman’s difference!