Quincy Street Bistro

Quincy Street Bistro was originally founded in 2001 by Mike and Sue Enright. They brought in Rick Lewis (their future son-in-law) as their chef. They continued to serve the Princeton Heights neighborhood in south St. Louis City for almost 8 years, closing in October of 2018. ​ Now, almost exactly two years later, a new group of foodies has decided to reopen and renew the Quincy Street Bistro. Led by Todd Tiefenauer, a 30-year veteran of the food industry, we can't wait to bring our vision of comfort food for every mood to the world. ​ Our goal is to provide a dining experience consisting of the Bistro Basics: Quick, Simple, and Unpretentious. Our varied menu consists of many of our favorite dishes, and well as our spin on a few more. Our drink specials (and specialty drinks) are crafted for the perfect night out.

Accountability for Results—We take responsibility for the decisions that we make, and accept their consequences.
Relentless Improvement—We strive to be the best that we can be, each and every day.
Passion for Service—We live to serve our guests, our teammates and our community.
Integrity in All Actions—We embody honesty, fairness, and trust through our words and actions, even when no one is looking.
Respect for Each Individual—We work collaboratively and cooperatively toward achieving a common goal, no matter our backgrounds or beliefs.
Embrace Change—We adapt to each new challenge willfully and enthusiastically.

• Operating Capital: $94,000
• Mainvest Compensation: $6,000

Franklin Todd Tiefenauer
Owner
30 years of restaurant experience, at all levels. From hosting and dishwashing, to General Manager and training. Most of those 30 years have been spent working for corporate and franchise entities, including Applebee's, Houlihans, and O'Charley's.

Dakota Kolb
Executive Chef
Kolb got an early start on his restaurant career. As a high school student at South Technical High School, he took cooking classes and even got to compete on a team that allowed him to form relationships with his future instructors at St. Louis Community College-Forest Park, where he later attended culinary school. During that time, he also worked at Quincy Street, where he learned from the kitchen's talented team how to cook well and fast for a busy, high-profile restaurant.From there, he took that knowledge to Pastaria and eventually to the Corner Butcher in Fenton. Though he loved the craft of butchery, Kolb missed cooking on the line and found himself back at Quincy Street before moving to Kansas City in 2018. Earlier this year, he decided to return to St. Louis, so he reached out to his former boss, Lewis, to see if he knew of any opportunities. Lewis informed him that Tiefenauer was getting ready to re-open Quincy Street and that he was looking for people to join his team. The two met, clicked and have been working together ever since to breathe new life into the storied space.

If you invest $100, the business agrees to share a portion of their revenue until you have been repaid $180. They will owe you this amount by 10/1/2027, regardless of revenue.