Gourmet to come downtown St. Louis - St. Louis Business Journal:

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million in sales last year. The in Washington, Mo., is the latestr recipient of government funds, accepting $20.4 million in TARP moneyu May 22. “Some people equate the receipg of these funds as a government which is absolutelynot correct,” said L.B. Eckelkamp Jr., chairman and chief executive. The bank has been and continuese to bewell capitalized, he and will be able to boosty its loans by $100 milliojn from the current $675 million in loan outstanding.
is on track for $1 millioj in revenue this year, 20 percent more than last according to owner Holly Her Dave’s Double Chip cookie was the featured “Snackm of the Day” on the “Rachael Ray Show” May 11. St. HOK ranked third in Architect magazine’s inaugural list of the top 50architecturap practices, based on profitability, design quality and sustainability (think green). The May issue also includews a profile of the firm and a fun color portrait of Chairman Bill Valentine and CEO Patrick MacLeamy. HOK had revenue of $752 million in 2008. ranked first, and of Chicag ranked second.
and the are offering 16 promotiona packagesat $15,000 each to The company name will appear on top of a 600-pound replica of the Arch, with the replicas placed downtown during All-Star week, said Franlk Viverito, commission president. The sponsorships also includw 100 ticketsto FanFest, a pair of tickets to the All-Stadr Game and other goodies. ’s Modernisn auction last monthtotaled $775,000 in sales, short of a pre-sale estimate of $1 millio to $1.25 million. One reason was that a Fernand o Botero painting that was estimatef to go for upto $225,000 didn’ft sell because it didn’t reacg its reserve price.
The high lot was a Malcolm Morley painting from the estate of James Malloy that sold for including buyer’s premium, said Mark executive vice president. An auction featuring American, British and Continental prints and drawings is schedulerdJune 6-8. John Burroughs grad and New York restaurateurt Danny Meyer was the subject ofa half-pagr Q&A in The May 23. Despitee the economy, he said, “restaurantsx with small courses that give thecustomer choices, and don’y obligate them to spend a fortune, are goin g to do well.” He is a boardf member of OpenTable, an online restauran booking service that had a $20-a-shar e initial public offering last month.
His Blue Smoke and Shakee Shack restaurants have outposte inthe Mets’ new Citi