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After years spent as a restaurant general manager and corporate worker respectively, Emily Matthes and Natasha Creel took the leap they’d been dreaming about and bought Clayton’s Roxane. Matthes took over chef duties, while Creel manages the restaurant. A little over two years later, the popular weekend nightspot is finally getting recognized for the diverse menu, and the owners couldn’t be happier.
How would you describe the food at Roxane?
Matthes: American eclectic is probably the best way to describe it.
Creel: We have everything from jerk chicken to tuna tartare to chips and salsa. There’s a little bit of everything for everyone.
When you took over as owners you completely overhauled the menu. What was important to you in doing so?
Matthes: My main goal was not having anyone season the food when they sat down to eat. We’ve got good portions and good food for everyone, and it’s fun because there are so many different things we won’t get bored.
What made you decide to become a chef and buy your own place?
Matthes: I like to cook and make people happy with food! After being front of house as a general manager for 10 years, I didn’t have a challenge anymore. You need a change every once and a while!
Creel: I spent 15 years in corporate America and I loved my job, but I didn’t have a passion for it. I’ve always loved cooking and entertaining, so this was a good change for me.
What sets this restaurant apart from others?
Matthes: We’re not necessarily a sports bar or an Italian place, we cater to everyone. And, we have two bars and one of the best happy hours in St. Louis.
Creel: The regulars totally make Roxane special. She hates this, but I call it a glorified Cheers. There’s not a customer we don’t talk to. We’re trying to create an environment where the customers know we’re grateful for them. And we’re always here, even if we’re not working, just to drink with and say hi to the regulars.
What are the best and most frustrating parts of running a restaurant?
Matthes: I don’t have a worst part; if I did I wouldn’t be doing it. It’s fun, and when it feels like work it’s time to move on.
Creel: Hands down the best part is the customers and employees. Emily has taught us to cook everything and the quality of the food will be just as good if she’s not here.
When people think “Roxane” what do you want that to mean to them?
Matthes: I just want people to leave happy, whether they come for drinks or a three course meal.
