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NOW OPEN: Introducing West Community Mortgage

West Community Credit Union Blog

August 10, 2017

ROCK HILL, MO – Our Mortgage team officially has their own footprint! After years of getting members in the perfect mortgage for their perfect home from within the walls of the credit union, we are pleased to announce the expansion of our mortgage department into a brand new division, West Community Mortgage!

“We have always taken great pride in our ability to help our members with their mortgage needs with a wide variety of mortgage services,” said Denny McGrane, the Director of Mortgage Services. Denny was just named as one of the “Best in Banking” by St Louis Small Business Monthly. “Being able to expand from our success with the Credit Union and starting West Community Mortgage has been very exciting for all of us involved.”

This exciting development will give the mortgage team a brick-and-mortar space completely devoted to getting members into their dream homes. The office is located in Rock Hill off of Manchester and McKnight and will operate as a stand alone mortgage space for buying or refinancing home loans.

The credit union’s CEO, Jason Peach, has been working towards this passion project for awhile: “While West Community Credit Union has been one of the top credit union mortgage lenders in St. Louis for decades, we’ve known that we could be positioned to help even more people in our community.” He continued, “The key to leveraging that opportunity is building awareness, which we will gain through the West Community Mortgage name and opening of a dedicated mortgage office.”

With the mortgage division, not only can you visit any credit union branch for your mortgage needs, you can also apply online or stop by West Community Mortgage and meet with the mortgage team.

“Our goal is to continue to provide our member’s with the great service we have become known for and giving borrowers, and Real Estate professionals an office that is completely dedicated to all of their mortgage financing needs,” remarked Denny.

Whether you’re a first time buyerbuying your next home, or simply need to refinance, our West Community Mortgage team is ready to put you on the smartest path to home ownership.  Schedule your no-obligation mortgage consultation today!

Office Address

Office Hours

 9534 Manchester Road
(Market and McKnight)
Rock Hill, MO 63119

Monday – Friday 10 a.m. -3 p.m. or by appointment.
Call 636.720.2495.

Sauce Magazine: Readers’ Choice Chef of the Year: Katie Collier

Sauce Magazine

By: Matt Sorrell

June 1, 2017

The readers have spoken. Chef of the Year Katie Collier’s restaurant, Katie’s Pizza & Pasta Osteria, is one of the hottest spots in town. She and her husband/business partner, Ted Collier, are poised to open a second location in Town & Country this summer and their meal kit company, Vero Pizza & Pasta, debuts this month. Here, Collier shared her unconventional childhood, love for Italian and plans for the future.

Why focus on Italian food?
“When I was 18, my mom worked as a professor at Washington University in the fine arts department. They put her in charge of the study abroad program in Florence, Italy, so she moved there. I dropped out of high school when I was 14 years old. At 18, all of my friends were going to college and doing other things. I was working at Zoe’s Pan-Asian Cafe, so I saved up all of my money for a plane ticket to Florence and I flew there to live with my mom. I went every spring. Obviously, food is the epicenter of Italian culture – I became super passionate about Italian culture and cuisine.”

What did your folks think about you dropping out?
“My parents are both eccentrics, and we were kind of raised wild, so no one noticed!”

Where do you like to travel?
“We use travel to discover and explore. We go places and try to get with nature and chill out and calm the brain. Usually I come back with great ideas and inspirations from that silence. Ted is an amazing fisherman, so we go to places that are fishing destinations and we fly-fish for hours and hours and days and days. That’s where I came up with Vero Pasto – walking down a river. We also love to go to cities and eat. We go to California a lot and travel the coast and eat at great restaurants like Osteria Mozza, Juniper & Ivy, République and In-N-Out Burger.

What’s your guilty pleasure food?
“Chinese food, and I’m into Vietnamese food, too. I have to have it at least once a week.”

What are your favorite local restaurants?
“We just went to Reeds American Table for the first time and loved it. We also love Olive & Oak. It’s close to the restaurant, so we can go by and get an early dinner. We go to Mai Lee often. Ted’s obsessed with barbecue, and we’re friends with Mike Emerson, so we like Pappy’s. We also like Sugarfire Smoke House.”

If you weren’t a chef, what would you do?
“When I was growing up, my dad worked in North St. Louis, buying fireplace mantles and doors and terra cotta from abandoned buildings. We opened a ‘junk store’ together, next to the original Katie’s Pizza before it opened. No name or phone number, just a big open room filled with architectural antiques and furniture. We’d travel to auctions and find stuff. I was pretty good at that. Whatever it would be, it would have to be something creative.”

What do you want to do next?
“We really love the brick-and-mortar concept we have. People often ask if we get bored doing the same thing, but if you really focus on Italian food, it can go in so many great directions. … Our goal – it’s delusional and crazy – but we’d like to have Katie’s Pizza & Pastas and Veros all over the country.”

How do you define success?
“Definitely not monetarily. Growing up, my family wasn’t wealthy. There were many times when no one had a car and we all slept on the floor. I can live with very little. Now that I have enough, I’m totally satisfied in that realm. I definitely feel successful right now because I get to work with my family and my husband every day and we’re good at what we do. My definition of success is when you can innovate something and change it and make it better.”

Photo by Ashley Gieseking

Kirkwood Brewhouse Coming to Former Winfield’s in Kirkwood

St. Louis Magazine

by George Mahe

December 6, 2016

There’s a new gathering place coming to Kirkwood. On December 15, the former Winfield’s Gathering Place (10312 Manchester, at Woodlawn) will open as Kirkwood Brewhouse, a neighborhood restaurant with a focus and vibe similar to Winfield’s: casual, affordable, and family-friendly.

But it’s not a brewhouse in the strictest sense of the word. While the focus will be on beer, much of it local (26 craft and mainstream tap handles, as well as bottled selections), there’s no on-premise brewing at Kirkwood Brewhouse. (And no affiliation with Kirkwood Station Brewing Co. at 105 E. Jefferson in downtown Kirkwood.)

The interior has been softened and relaxed, according to general manager Mike Watry, former manager at Billy G’s and an alum of Miso on Meramec, ARAKA, and Lester’s in Chesterfield. On the walls, the color palate shifted toward warmer tones; the existing pale, reclaimed wood required no further warming.

The U-shaped bar received bolder accents—including four 75-inch TVs—a signal to Kirkwoodians and beyond that the Brewhouse is a sports bar, too. (There are 15 TVs throughout the restaurant.) When pressed for a description of the concept, Watry replied, “a sports-friendly, beer-centric pub, wrapped around a great menu.” (Fair enough. He could have copped out and said “gastropub.”)

Come spring, Watry might well add “with a great patio.” The restaurant has already been given permission to reconfigure the area on the west side of the building and add 50 covered outdoor seats.

Watry and owner Steve Stolze, a local attorney who recently sold The Side Bar downtown, wanted a “pub-plus” menu and enlisted Michael Eagen to lead the charge. Eagen is the former executive chef at recently shuttered Cardwell’s in Clayton. He’s also the older brother of Tim Eagen, the executive chef at Weber Grill Restaurant.

Eagen has assembled a menu of American favorites and upgrades. Appetizers include three varieties of chicken wings (all with a boneless option), calamari “with fried sweet peppers mixed in,” and candied bacon. The kitchen came equipped with a premium Ole Hickory smoker, so Eagen’s smoked meat sampler is likely to be a big seller. Same goes for the jumbo smoked shrimp, which was a mainstay at Cardwell’s.

Salads run the gamut from a Rich & Charlie’s-esque house salad to a spinach salad with smoked duck breast.

Entrées will range from $15 to $23, with a 14-ounce strip steak served with truffle fries and a fresh vegetable on the higher end. Look for fresh seafood and a smoked pork loin chop, as well as comfort classics like meatloaf and a fried chicken cutlet.

Eagen touts his scratch kitchen (“we have a Caesar dressing where you can actually taste the anchovy”) and half-pound grass-fed beef burgers, served “on Sheboygan hard rolls” (if they can be sourced), a Wisconsin-based product known for its thin, hard crust that doesn’t flake apart.

Watry believes the success of a restaurant comes down to staffing, execution, and nailing the basics. “Restaurants tend to receive the most criticism on the simplest of items.” he says, “We’ll be prepared for that.”

Kirkwood Brewhouse will open just before the onslaught of NCAA bowl games. Good call.

10312 Manchester, St Louis, Missouri 63122

Sneak Peek: The Slider House Opens in Rock Hill

First Music City, now River City.

The Slider House, a gourmet slider restaurant based in Nashville, will open the doors to its first St. Louis-area location on March 6. The new restaurant is located at 9528 Manchester Road, in the former home of Altai Mongolian Grill and Baskin Robbin’s.

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