Station No. 3 now open in former Chicken Out space in Kirkwood

​​​​​​​The mostly plant-based eatery’s second location features a new weekend brunch menu

Station No. 3 opened its second location this week in Kirkwood at 10463 Manchester Road, in the former home of Chicken Out.

The original location in Benton Park is located at 1956 Utah St. and opened in May of 2022 by Natasha Kwan and her husband Rick Roloff. The couple’s KR Restaurants is also behind the concepts Frida’s and Diego’s Cantina. Since launching the fast casual Station No. 3 two years ago, the goal was always to expand, and Kwan’s long had her eye on the Kirkwood area.

“This concept was made to be replicated,” Kwan said of Station No. 3.

Like the Benton Park location, the Kirkwood eatery is primarily a vegan restaurant that also offers "flexitarian options" or dishes that contain meat so the menu has something for everyone. Guests can find popular items like the establishment’s signature burnt ends, which are plant-based, and take about 24 hours to make from start to finish. Other house-made, plant-based meat selections include burgers and a brisket sandwich, along with salads and flat breads.

With a kitchen that’s roughly double the size of the Benton Park location, Kwan is making use of the space and has added a dedicated fryer to be used for gluten-free menu items, and is serving a weekend brunch menu featuring slingers, pancakes and biscuits and gravy, with limited lunch offerings until noon on weekends. Plus the establishment will soon offer doughnuts as well as vegan shakes, and with a full bar, guests can opt for boozy shakes.

Anyone looking for dishes with animal proteins can order from the flex portion of the menu, which includes the same staples that are available at Benton Park such as the turkey burger, a seared ahi tuna salad and a pan-seared seabass sandwich. And an exclusive flex menu item at Kirkwood is the salmon burger also found on the menu at Frida’s, which is a 6-ounce filet topped with mixed greens, tomato, red onion and lemon-caper aioli, served on a brioche bun.

“I don't want to be exclusive,” Kwan explained of the menu’s vegan and animal protein offerings. “A restaurant is so much more than just a place where you eat. We want to be part of the neighborhood, part of the community.”

The design is representative of the couple’s other restaurants and includes an eclectic style that features touches of color like orange, yellow and hot pink and lots of artwork on the walls. The interior is around 2,500 square feet and with a mix of two banquettes and a few circular tables, the inside seats around 40, with room for another 12 guests on the patio when the weather allows for outdoor seating.

There’s also a drive-up window so guests can get their online orders picked up quickly, without leaving their vehicles. Delivery through DoorDash and Uber Eats will start some time later this month.

The eatery is open seven days a week, with service hours Monday through Thursday from 11 a.m. to 8 p.m., Friday from 11 a.m. to 8:30 p.m. and Saturday and Sunday from 9 a.m. to 8:30 p.m.