Old Brick House

The Old Brick

At 90 South 3rd Street in downtown Ste. Genevieve stands The Old Brick—the oldest brick building west of the Mississippi River, erected in 1780 by John Price, a local merchant and ferry boat operator, its bricks reputedly brought as ballast on boats from France and still bearing plaster evidence of centuries past. This historic structure once served as courthouse, school, and fur trading post before becoming restaurant destination famous for fried chicken, hand-pattied burgers never frozen, and liver dumplings—now under new ownership by Stephanie Gadell and Cade Marceaux, the same couple who operate the Anvil Saloon & Restaurant. The reimagined Old Brick maintains what made it legendary while bringing fresh direction: fresh buffet service from open to close, hand-cut chicken breast prepared in-house, scratch-made burgers, full bar, Thursday-Monday operations (Tuesday-Wednesday closed), and simplified yet substantial menu honoring the building’s generations of hospitality. As one regular testified: “Amazing history. Over 240 years old and still running! Wonderful buffet and great food!”

1780: The Oldest Brick Building West of the Mississippi

The Old Brick carries distinction unmatched by nearly any American restaurant: housing the oldest brick structure west of the Mississippi River. John Price, a Kentuckian merchant and ferry operator running services between Ste. Genevieve and Kaskaskia, constructed this building around 1780 (historical sources vary between 1780-1785, though researchers generally favor 1780).

Local legend—supported by plausible historical context given colonial trade patterns—claims the bricks were hand-made in France and brought across the Atlantic as ballast in cargo ships. Rather than discarding ballast upon arrival, enterprising merchants and builders repurposed these substantial bricks into permanent structures. The plaster still visible today, despite removal of multiple paint coats, bears testimony to 240+ years of existence.

From Janice’s Era to Stephanie and Cade’s Vision

The transition to new ownership under Stephanie Gadell and Cade Marceaux marks significant shift. Stephanie has deep Ste. Genevieve roots—she’s been associated with the community since age 17, worked at the Anvil previously, left but always felt pulled back. “It’s always felt like home,” she said of Ste. Genevieve. When she and Cade relocated to town, they seized opportunity to purchase the Anvil (2021) and subsequently took over the Old Brick.

The previous ownership era—particularly Janice’s tenure—established the buffet tradition and fried chicken reputation that made the Old Brick beloved. The new ownership respects that legacy while bringing fresh energy. Rather than abandoning what worked, Stephanie and Cade are refining and strengthening the foundation.

Fresh Buffet: Daily Abundance

The Old Brick operates fresh buffet service daily from open to close. Unlike cafeteria-style buffets using warming trays all day, the fresh buffet model means consistent replenishment—hot items stay hot, salads stay crisp, sides maintain quality throughout service hours.

The buffet typically includes fried chicken (the signature item), roast beef or other protein options, comfort food sides (mashed potatoes, vegetables, mac and cheese), salad bar selections, and bread. The variety ensures something for every taste while maintaining home-cooked comfort food philosophy.

The decision to eliminate the 40 oz steak reflects strategic menu refinement. Rather than trying to be everything to everyone, the new ownership focuses on what The Old Brick does best—buffet service, hand-pattied burgers, hand-cut chicken, comfort food excellence.

Hand-Pattied Burgers, Hand-Cut Chicken: Quality Commitment

These specific details matter because they signal quality philosophy. “Hand-pattied and never frozen” means:

• Fresh ground beef formed by hand rather than machine-stamped pre-formed patties
• No freezer storage eliminating oxidation and quality degradation
• Individual attention ensuring consistent sizing and texture
• Direct connection between burger-maker and final product

“Hand-cut chicken breast in-house” means:

• Whole chicken breasts purchased whole, not pre-processed
• Butchering happens on-site by trained kitchen staff
• No plastic-wrapped, pre-portioned breasts from industrial suppliers
• Ability to customize sizing for different preparations

These commitments elevate beyond standard restaurant operations. Many establishments accept convenience of pre-formed frozen burgers and pre-cut chicken—faster, less labor-intensive, more consistent. The Old Brick chooses craft approach: daily work, skill application, direct quality control.

Legendary Dishes: Fried Chicken and Liver Dumplings

The Old Brick’s fame rests substantially on two dishes:

Fried Chicken: Repeatedly praised as exceptional—”fantastic,” “pastry,” “amazing”—suggesting technique and quality surpassing standard restaurant fried chicken. The crispy exterior without greasiness, moist interior, proper seasoning, fresh ingredient quality all combine creating superior version of familiar dish.

Liver Dumplings: German immigrant contribution to Ste. Genevieve’s culinary heritage, this traditional dish features minced liver incorporated into dumpling dough, simmered in rich broth—comfort food with ethnic roots running deep. Not every restaurant attempts dishes outside mainstream menu trends; the Old Brick maintains this distinctive offering honoring community heritage.

These dishes distinguish the Old Brick from generic buffet operations. They’re specific, traditional, executed with care.

Full Bar and Historic Atmosphere

The full bar complements buffet dining, allowing beer or cocktails with meal. The historic building itself—240+ years old, original brick, period architectural details—creates atmosphere new construction cannot replicate. You’re eating in structure predating American independence, surviving multiple centuries, standing testimony to Ste. Genevieve’s longevity.

Thursday-Monday Operations: Intentional Scheduling

The Thursday-Monday schedule (Tuesday-Wednesday closed) reflects realistic staffing and customer patterns. Rather than maintaining skeleton crew Tuesday-Wednesday serving minimal customers, the closure allows focused operations during higher-volume days. Staff gets rest days, cleaning and preparation happens thoroughly, inventory management becomes efficient.

This differs from some establishments maintaining exhausting seven-day-a-week operations. Stephanie and Cade understand sustainable business means knowing when to be open, when to be closed.

Practical Information

• Name: The Old Brick
• Location: 90 South 3rd Street, downtown Ste. Genevieve, Missouri 63670
• Phone: (573) 883-2724
• Website: oldbrickhousestegen.com
• Building History: Built 1780 by John Price (oldest brick building west of Mississippi River); served as courthouse, school, fur trading post; operated as restaurant since 1940
• Current Owners: Stephanie Gadell and Cade Marceaux (same team operating Anvil Saloon & Restaurant; took over Old Brick in 2024)
• Hours: Thursday-Monday 11 AM-8 PM; Tuesday-Wednesday CLOSED
• Dining Format: Fresh buffet from open to close daily
• Signature Items: Hand-pattied burgers (never frozen), hand-cut chicken breast (in-house), fried chicken, liver dumplings
• Buffet Includes: Fried chicken, protein options (roast beef, etc.), comfort food sides, salad bar
• Bar: Full bar service
• Parking: Available downtown Ste. Genevieve
• Walking Distance: All downtown historic sites, restaurants, shops
• Atmosphere: Historic 1780 brick building with original architectural character, period details, authentic heritage setting

Perfect For:

• History enthusiasts visiting oldest brick building west of Mississippi
• Buffet diners wanting fresh daily replenishment
• Fried chicken lovers
• Those seeking hand-made burgers never frozen
• German heritage food appreciators (liver dumplings)
• Visitors wanting historic atmosphere with quality comfort food
• Groups (buffet accommodates varying preferences)
• Anyone experiencing Ste. Genevieve’s cultural heritage through dining
• Those appreciating local ownership (Stephanie and Cade also operate Anvil)

The Old Brick represents adaptive reuse perfected across centuries. Built in 1780 as merchant’s residence, it became courthouse, school, fur trading post, restaurant—each iteration preserving the structure while serving contemporary needs. John Price’s brick building didn’t survive by remaining frozen in 1780 aesthetic. It survived through flexibility, through willingness to serve whatever function community required.

Stephanie Gadell and Cade Marceaux understand this continuity. They’re not trying to recreate historical museum piece or radically reinvent landmark. They’re stewarding it—maintaining fried chicken and liver dumplings legacy, introducing fresh buffet quality, committing to hand-made burgers and in-house chicken butchering, operating sustainable schedule, treating the 240-year-old building as living restaurant rather than historical artifact.

The oldest brick building west of the Mississippi River deserves ownership that respects its past while embracing its present. The Old Brick delivers exactly that: fried chicken in structure predating American independence, burgers hand-pattied in 1780 brick walls, buffet service in historic courthouse-school-trading post space. History you can taste, heritage you can experience, legacy you can share.

Come experience where Ste. Genevieve’s story—French Colonial, American frontier, 19th-century commerce, contemporary hospitality—literally resides in brick, plaster, and spirit of place.