Mozay Restaurant mixes a bit of Creole and Southern cuisine on every plate.
Served near the Gateway Arch, glazed fried chicken wings with bourbon and French toast paired with signature DT Ice Tea still taste like New Orleans’ Bourbon Street.
Founder and Executive Chef Amorio Parish opened Mozay at the intersection of 13th and Olive last fall and says the deal has been great.
“I took a leap of faith, I was ready to do something different,” Parish said.
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The retired veteran started a catering business in 2021 after serving 13 years in the military. His family and friends asked him to cook for every gathering, and the recipe for success was in the mix.
“I am passionate about cooking and gardening, cooking gives me a sense of pride and accomplishment,” said the chef. “My food brings people together”
The almost 6,000 square meter restaurant can certainly bring people together. Parish describes himself as a die-hard St. Louis Blues and Cardinals fan, which he displays with banners throughout the restaurant.
Regardless of sporting interest, diners enjoy Parish’s seared salmon and grits or the latest lamb chops and grits. If you’re looking for something more traditional, the chef recommends his seafood pasta.
“It’s almost like Disneyland when you come here, you have a lot of choices,” he said. “But the prices are much cheaper than Disneyland.”
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Parish focused on its catering business during the pandemic. His menu caused such a stir that he hosted up to five events a day. News of Mozay spread on social media, and with the help of his family and friends, he was able to keep up.
When Parish found his catering success was becoming overwhelming, it was time to take Mozay to the next level and start looking for a restaurant.
“I want people to experience more than just my food, I want them to experience the atmosphere of Mozay, coming together as a family,” the chef said.
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Parish said “family and friends time” is what he missed the most during his time in worship, adding that he feels renewed and refreshed as he marches to his own rhythm.
The creation of some menu items involves “spiritual travel to the various cities and countries where I was stationed in the military”.
The memory of these cultures, the food he has eaten and the spices he has tasted help him to develop signature dishes. His fondest memories of eating always go back to Louisiana.
“That kind of food just feels like good home cooking, it’s good for the soul,” Parish said. “I want Mozay to look and feel like love.”
Parish wants Mozay to be a restaurant on every traveler’s must-try list when visiting. “Tell a friend to tell a friend about Mozay,” Parish said.
Ashley Winters is a Report for America reporter for the St. Louis American.
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