NEWSPAPER REVIEWS

River Front Times   September 10-16, 2003

“A wrecking company/ deli combo may seem as mismatched as a salisccia sub with peanut butter but Bellon’s 22 year old son, Danny, has transformed the old salvage warehouse into Bellon’s market, a showcase of recycled décor that includes a mosaic floor made from busted marble and walls covered in oak paneling from Mark Twain’s nephew’s house. Bellon’s 25year old daughter, Carrie, has formulated a menu of sandwiches, St. Louis style pizzas and salad. 

          Every item in the deli has a story, which Bellon family members have recited to a growing number of patrons since the doors opened in July. The massive oak bar that houses the soda fountain once graced to Lenox hotel downtown; the cast-iron gates in the entry were used in Otis elevators before modern doors were invented; the tabletops are made of marble from local seminaries; the arched terra cotta window facades once adorned the Sheldon theater.”

 The University News Thursday August 21, 2003

By: Andrew Ivers

          “The heart of the deli of course lies in the menu. Offering both cold and hot sandwiches, pizza and salads, Bellon’s should satisfy the most discriminating tastes and lunching needs, even those of a vegetarian.”

 St. Louis Post Dispatch October 23, 2003

By: Kiwi Carlisle  “The Affordable Feast”

          “On the menu, you’ll find a wide selection of hot and cold sandwiches, salads and pizzas.  The Bellon’s are good with a panini grill and use it to produce salami panini($4.75), veggie panini ($4.00), chicken panini ($5.25) and even a pastrami melt($4.50) that combines traditional deli taste with Italian presentation to make a hot pastrami you won’t forget soon. You’ll also find the Hill’s classic Italian beef sandwich ($5.25-$8.75), in addition to meatball and salissca subs ($4.75-$8.25).  

          Cold sandwiches include poorboys and DB’s delight ($5.25-$9.25), a hefty combination of corned beef, salami, turkey, provel and trimmings.  You can also build your own sandwich to suit yourself, including the veggies. 

          If you love “St. Louis Style” pizza with the thin crust that toppings seem only to float on the cheese that threatens to drip off onto your fingers.

          The Bellon's pay a lot of attention to salads.  Their house salad ($2.75) is brilliantly green and fresh, accented with onion, tomato, cucumber, carrots, and croutons.  You can also have a large chopped Italian salad, topped with provel, Volpi salami ($6.29) or even an even larger chef salad with egg, turkey, ham, roast beef, and two kinds of cheese for $6.99. Coleslaw, potato salad, pasta salad and fruit salad are available as sides (79-89 cents).”

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