Saints Avenue Cafe

(4 Reviews)
1703 Oak St, Canton, MO 63435, USA

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Category: Restaurant,
Address: 1703 Oak St, Canton, MO 63435, USA
Zip code: 63435
Opening hours (Edit)
Monday:8:00 AM – 8:00 PM
Tuesday:8:00 AM – 8:00 PM
Wednesday:8:00 AM – 8:00 PM
Thursday:8:00 AM – 8:00 PM
Friday:8:00 AM – 8:00 PM
Saturday:8:00 AM – 8:00 PM
Sunday:9:00 AM – 8:00 PM

Customer Ratings and Reviews

  • Christi Green on Google

    (December 11, 2022, 5:14 pm)

    We ordered take out for the buffet. Fantastic selection! All the food was delicious and attractive to look at, too. I didn't get dessert, soup, or salad since I was doing take out and didn't want to mix foods.

  • Samantha Boatman on Google

    (November 23, 2022, 7:42 pm)

    Was looking for a quick bite. Walked in had a buffet. Small buffet but food was fine just fish and some chicken. Very small building. Bathroom was very clean overall restaurant was too.

  • Trucker Barbie on Google

    (November 9, 2022, 9:07 pm)

    My husband and I stopped by for a quick bite. We were pleased to find out the restaurant had a buffet it was about 2:00 or 3:00 in the afternoon. The vegetable selection was nice, pinto beans, and they were nice and soupy, not thick and gloppy which I appreciate, green beans, mashed potatoes, fried potatoes, corn, carrots and I think the meats were barbecue pulled pork, fried chicken, and some sort of meatballs, and there was a ham bean soup. Look like they had yeast rolls, I didn't see any cornbread which would have been nice for the beans, but everything was good, the salad bar looked very fresh, the dressings looked homemade, the ranch dressing tasted homemade and it looked like they had a homemade blue cheese. They had four or five dessert selections plus ice cream. It's kind of deceptive because the bar looks small but there was a lot of food. The only thing I would change is put out some cornbread for the beans and put out some dill pickle chips for the barbecue.
    This is a really good recipe for cornbread you're welcome to use.
    2 cups white lily buttermilk cornmeal mix
    1 1/4 quarter cup whole milk
    1/4 cup oil
    One large egg
    Two tablespoons Duke's mayonnaise
    Coat and 8 in or 9 in skillet with lard
    The lard is very important it won't be as good without it
    Heat the skillet and a 425° oven but don't burn the lard just heat it for about 5 minutes
    Put the batter in the skillet and bake at 425 for 10 minutes
    Because ovens vary check it after 10 minutes and then every 2 or 3 minutes after that
    If you want to Brown the top you can turn on the broiler and check every 30 seconds
    Put it on a rack to cool
    For about 10 minutes and then slice and serve
    It's soup season so here is a nice recipe for clam chowder
    (Clam Chowder)
    Four stalks of celery, rinsed and diced
    One half of a medium yellow onion, rinsed and diced, or 1 cup
    12 medium potatoes rinsed and diced into 1/2 inch pieces, waxy potatoes are best, if you do not want to peel fresh potatoes you can use a number 10 can of diced potatoes just rinse and drain them
    2 cups Heavy whipping cream
    2 sticks real butter
    1 cup all purpose flour
    Salt to taste about 2-4 tsp
    Pepper to taste about 1 tsp
    1 tsp Dried parsley 1 tsp
    Broth from canned clams
    6 cups water
    Two to four bay leaves placed inside of a tea ball or cheese cloth
    Three 10 oz cans of baby clams

    In a deep skillet or large pot
    Saute onions and celery in two tablespoons of oil
    For about 5 minutes then add potatoes
    Saute for about 5 minutes
    don't let the potatoes burn or brown, just warm them
    Add 6 of cups of water
    Add juice from strained clams
    Add 2 teaspoon of salt, one teaspoon of pepper, one teaspoon of dry parsley
    Put 4 bay leaves in a tea ball or cheese cloth and submerge the tea ball or cheese cloth
    Bring to a boil and cover
    Reduce heat to medium low
    Cook until potatoes celery and onion are tender but the potatoes still need to be a bit firm you don't want to cook them down too much

    In a separate large pot
    Put two sticks of butter and melt them
    Gradually add one cup of all purpose flour stirring constantly
    Remove from heat

    Pour potato/celery/onion/water mixture into butter/flour mixture and stir

    Add 2 teaspoons of salt

    Add two cups of heavy whipping cream

    Bring to a boil

    Add clams

    Bring to a boil for about 5 minutes until clams are thoroughly heated

    Serve with saltine crackers or oyster crackers

    If you will not be serving this all immediately, it is best to keep clams separate from prepared chowder mixture
    When it's time to serve someone just put about two cups chowder in a pot and heat and then add about 2-3 tbsp clams and heat until the clams are thoroughly heated

  • Phillip Johnson on Google

    (September 15, 2022, 1:46 am)

    Descent breakfast buffet at a good price.
    I'll go back for breakfast in the future forsure. People are nice too...
    Went tonight for supper.
    It was good.

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