Let’s Do Brunch!

Whatever the weekend brings, it also brings brunchour favorite meal of the week.

 

No matter what you’re after on Sunday Funday, ALIVE has you covered. So…#LetsDoBrunchSTL!

 

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Pictured: Rooster’s french toast

NEWBIES: ROOSTER

When he added a second location of his popular downtown creperie, owner Dave Bailey expanded everything. There’s more room (seating for 160, plus a patio), more drinks (including craft beers on tap) and more meals (a full dinner menu in addition to brunch all day). Savory crepes are still the trademark‰ÛÓand really there’s no better way to get your blood pumping than with a spiced black bean crepe and a michelada, a combination of Urban Chestnut’s Zwickel and sangrita (orange and lime juices, pomegranate and chiles). Even better, everything is made by Bailey’s team, from the ketchup to charcuterie (Tower Grove South, 314.772.3447).

Don’t Forget to Try:

Known for sweets, Piccione Pastry proves its versatility with a savory weekend brunch (The Loop, 314.932.1355). Whitebox Eatery thinks outside the box with corn griddle cakes, breakfast salads and roasted pear oatmeal (Clayton, 314.862.2802). Meanwhile, Migas‰ÛÓscrambled eggs full of chorizo and other goodies‰ÛÓspice up the morning at Atomic Cowboy (The Grove, 314.775.0775).

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Pictured: Scottish Arms’ Highland Hangover, Duck Confit Hash and a bloody mary

BRUNCH OUTSIDE THE BOX: SCOTTISH ARMS

If the threat of haggis is keeping you away from this brunch, never fear‰ÛÓthere’s nary a sheep’s lung to be found. Instead, it’s stick-to-your-ribs fare seasoned with a hefty dose of history, starting with the owner’s 100-year-old family recipe for gravy. There’s also a traditional Scottish breakfast plate (house-made sausage, grilled tomatoes, baked beans, mushrooms, toast, eggs and bacon) or the sausage-wrapped Scotch egg as part of a platter purported to cure hangovers. The whiskey selection, naturally, is extensive, and even the house Bloody Mary mix is peat-smoked for good measure (Central West End, 314.535.0551).

Walk On the Wild Side:

Aya Sofia‘s Turkish breakfast is an authentic sweet-savory-salty surprise (St. Louis Hills, 314.645.9919). Start the morning with 3 Cs‰ÛÓchiles, chorizo and cheese‰ÛÓat Southwest Diner (Maplewood, 314.260.7244). Sure bets at Katie’s Pizza and Pasta: the smoked salmon pizza with goat cheese and arugula; pistachio cinnamon rolls or the signature fiori noodle with spicy arrabiatta sauce (Rock Hill, 314.942.6555).

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CROWD PLEASERS

Waffles rule at Melt, satisfying both eclectic cravings (bacon waffle fries, anyone?) and plain-Jane preferences. Even gluten-free and vegan waffle options are available (Cherokee Street, 314.771.6358). The most famous person at Corvid’s Cafe is Dr. Dan the Pancake Man for his artistic animals, celebrities and cartoon characters, but the chefs behind the brunch buffet and waffle bar are pretty talented, too (South City, 314.481.1522). With 8,000 feet of space, Lucas Park Grille is a sure bet for groups. With cinnamon-raisin French toast, it’s a good bet for kids, too (Downtown, 314.241.7770).

HAIR OF THE DOG: GAMLIN WHISKEY HOUSE

We’re not saying rolling out of bed will be easy, but Gamlin’s Whiskey in the Morning cocktail will revive you. The magic potion: vitamin C (orange juice and lemon), strong spirits (Seagram’s 7 whiskey) and bubbles. But if all else fails, there’s The Hangover, with the perfect ratio of umami to spice to carbs: fried egg, Canadian bacon, maple bacon, turkey, cheddar cheese, American cheese, jalapen?o cheddar, Cajun mayo and beer bread (Central West End, 314.815.9500).

Hangover Cure Part Deux:

Ask the Dressel‘s bartender for two things: the stockpot of the day and a custom hangover cure (CWE, 314.361.1060). Molly’s oyster shooters break down the cure for what ails you into manageable shots (Soulard, 314.241.6200). And, there’s nothing wrong with washing down Benton Park Cafe‘s breakfast pizza with a beer. Bonus: Extra espresso shots are only 59 cents (Benton Park, 314.771.7200).

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Pictured: Scottish Arms’ Highland Hangover, Duck Confit Hash and a bloody mary

BRUNCH OUTSIDE THE BOX: SCOTTISH ARMS

If the threat of haggis is keeping you away from this brunch, never fear‰ÛÓthere’s nary a sheep’s lung to be found. Instead, it’s stick-to-your-ribs fare seasoned with a hefty dose of history, starting with the owner’s 100-year-old family recipe for gravy. There’s also a traditional Scottish breakfast plate (house-made sausage, grilled tomatoes, baked beans, mushrooms, toast, eggs and bacon) or the sausage-wrapped Scotch egg as part of a platter purported to cure hangovers. The whiskey selection, naturally, is extensive, and even the house Bloody Mary mix is peat-smoked for good measure (Central West End, 314.535.0551).

Walk On the Wild Side:

Aya Sofia‘s Turkish breakfast is an authentic sweet-savory-salty surprise (St. Louis Hills, 314.645.9919). Start the morning with 3 Cs‰ÛÓchiles, chorizo and cheese‰ÛÓat Southwest Diner (Maplewood, 314.260.7244). Sure bets at Katie’s Pizza and Pasta: the smoked salmon pizza with goat cheese and arugula; pistachio cinnamon rolls or the signature fiori noodle with spicy arrabiatta sauce (Rock Hill, 314.942.6555).

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Pictured: Brasserie’s Eggs en Cocotte, Croque Madame, Brioche French Toast.

FAN FAVORITES: BRASSERIE BY NICHE

How does this perennial winner stay atop virtually every “best of” brunch list? With simple, classic dishes featuring perfectly prepped ingredients. Each one could stand on its own‰ÛÓthe roasted chicken in the quiche, the ham in the croque madame, the lemon curd with the brioche French toast‰ÛÓbut when assembled on the plate, they have a special synergy. The restaurant got its start thanks to owner Gerard Craft’s love of French-style brasseries, and he’s too savvy to mess with a winning recipe. But the wines could be an exception. There’s a new sommelier at the Niche Food Group, and it’s worth asking what new bottles of bubbly he’s putting on Brasserie’s list (Central West End, 314.454.0600).

More to Love:

Browse the store and nab a table for the quiche when you can, because Winslow’s Home is always hopping (U City 314.725.7559). Come for the specialty coffee, but stay for Half & Half‘s salmon hash (Clayton, 314.725.0719). Cafe? Osage sources ingredients as local as it gets: across the street (CWE, 314.454.6868).

BIRTHDAY LUNCH: THE RESTAURANT AT THE CHESHIRE

St. Louisans have been celebrating at this venue for more than 80 years, and it’s easy to see why when you’re sitting in the luxurious dining room with a Champagne cocktail in one hand and a fork in the other, poised to dig into prime rib hash with horseradish hollandaise. The menu is short yet diverse enough to please everyone, whether their tastes run healthy (black kale salad and buttermilk whole grain pancakes) or decadent (beignets and brioche French toast) (Clayton, 314.932.7818).

Continue the Celebration:

Cielo‘s eighth-floor patio takes celebrations to the next level‰ÛÓliterally. Try their Sicilian pancake with cannoli filling and orange marmelade (Downtown, 314.881.2105). Make special Sundays more delicious with Eau Bistro‘s brunch buffet, which includes seasonally inspired eggs benedict and fresh-baked pastries (CWE, 314.454.9000). Local ingredients shine in Bixby’s brunch buffet (314.361.7313, Forest Park). And there’s no better place to raise a toast than with the bottomless bloody mary at Herbie’s Vintage ‰Û÷72 (CWE, 314.769.9595).

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Pictured: Strawberry Nutella Crepe from City Coffeehouse & Creperie. Photo by Victoria Lafferty.

SWEET SPOTS

From apple pie pancakes to Nutella crepes, Scape is almost guaranteed to satisfy a sugar craving (CWE, 314.361.7227). Next door is similarly sweet at Crepes Etc., where our main squeeze is a tie between the malted waffle, frosted pastry or five-layer-high lemon meringue crepe (CWE, 314.367.2200). With more than 20 fruit, chocolate and dessert cre?pes on the menu, City Coffeehouse & Creperie has more sweet ways to fill the delicious delicacy than anyone else in the city (Clayton, 314.862.2489). And if brunch to you is just a precursor to dessert, Cyrano’s is your kind of place (314.963.3232, Webster Groves).

Sunday Funday? Check out our cocktail picks here.

 

Photo credit: Jennifer Silverberg

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