By serving award winning prime steaks, fresh seafood, and expertly prepared entrees, Kreis' sets the standard for fine dining excellence in St. Founded by the Kreis family in 1948, the establishment began as a small roadhouse restaurant in the countryside. The Kreis family operated Kreis' until their retirement in the 1960s. They offered to lease Kreis' to Jack Kane, their country club manager, wh
ile retaining ownership. He successfully ran and enhanced the business, introducting the enormous portion of Prime Rib of Beef, a signature dish which the restaurant still prides itself on. Kreis' served as a comfortable and familiar gathering place. The consistency and quality of Kreis’ ensured generations of loyal clientele. Helen Kane remained operator until the Kreis family decided to sell the business and property to the Tompras brothers in 1983. Byron Tompras and Tyke Tompras valued tradition and made very few changes. They retained the same interior, the “New York Style” waiters, and the Signature Prime Rib. They also kept the German style specialties and the relaxing country club atmosphere. The combination of Byron’s expertise and knowledge of the food industry and Tyke’s managerial skills were the keys to Kreis’ success. In 1984, a fire burned a large portion of the restaurant. Kreis' used this opportunity to rebuild, expand, and bring the kitchen up to the restaurant level. This accommodated the booming business Kreis' was experiencing. Since 1990, Byron’s two children, George Tompras and Renee Tompras Bogdanos have operated Kreis', expanding the menu to keep pace with modern demands while adhering to the tradition for quality, consistency, service, and innovation that made Kreis’ famous.
