By Michelle McIntosh
The Scene staff
On the north side of downtown St. Louis, there’s a little family owned and operated restaurant that has been patronized by St. Louisans for 100 years.
Walking in the door of Crown Candy Kitchen is like taking a step back in time with the malt machines, small jukeboxes at every booth and vintage Coca-Cola signs on the walls.
The restaurant is at 14th Street and St. Louis Avenue. Greek immigrant Harry Karandzieff opened in 1913 as a candy store and soda fountain, drawing on his confectionary skills from Greece.
It wasn’t until his son, George, took over in the 1950’s that the restaurant started carrying homemade ice cream, candy and sandwiches.
Crown Candy has been featured twice on the Travel Channel. The first time was when “Man v. Food” host Adam Richman took its Malt Challenge. Customers who can drink five malts or malted milkshakes in 30 minutes get them for free, and their names are engraved on a plaque.
The second TV appearance was when Richman returned last year to include the restaurant’s BLT sandwich on his “Best Sandwiches across America” segment.
I recently went to Crown Candy for the first time since childhood. I felt like a kid in a candy store, which makes sense because I was in a candy store. My biggest decision was what I wanted to try first.
The French Sundae has to be my favorite. It’s made with two scoops of homemade ice cream covered with strawberry, pineapple and marshmallow sauces. It’s topped with whipped cream, crushed cashews, chocolate sprinkles and a cherry.
My daughter went with me and tried the John Rabbit Special. That’s a banana malt with whipped cream, nuts and nutmeg.
Since that visit, we have decided to treat ourselves and visit Crown Candy once a month. It’s a memorable place to get good old-fashioned desserts.
The restaurant is at 1401 St. Louis Ave. It’s open seven days a week for lunch and dinner. Hours are 10:30 a.m. to 9 p.m. Mondays through Saturdays and 11 a.m. to 5 p.m. Sundays. For more information, call 314-621-9650 or visit crowncandykitch.net.