Spare No Rib Introduces New Brunch Flavors With Egg

 In Food

Looking for a new spot to spend a lazy Sunday morning eating delicious food? Well, Benton Park now has a new brunch to offer with Spare No Rib’s new brunch called Egg—because breakfast came first.

Corn bread benedict with avocado and sauteéd spinach / Photo courtesy of Spare No Rib

Corn bread Benedict with avocado and sautéed spinach / Photo courtesy of Spare No Rib

The barbecue and taco joint softly began service a few weeks ago to provide a simple, yet unique selection of breakfast food. Flavors from the regular menu show up in the form of morning-worthy tacos like spicy rib and carnitas with tomato chipotle salsa. Other nontraditional brunch items include Corn Bread Benedict that can be ordered with smoked pork belly or sautéed spinach with avocado as well as the Topped Sweet Cornbread covered with wild mushroom gravy or jalapeño, cheddar and pork sausage gravy.

Traditional Tunisian chakchouka / Photo courtesy of Spare No Rib

Traditional Tunisian chakchouka / Photo courtesy of Spare No Rib

Owner Lassaad Jeliti says guests really can’t go wrong with anything on the menu, but the Chakchouka—a traditional Tunisian breakfast dish of sautéed veggies or beef in a tomato-pepper sauce with two eggs cracked on top and baked—really takes him back to his roots.

As for the drinks, there’s an entirely different menu of cocktails  to accommodate an early crowd. In addition to the traditional mimosas or bloody marys made with a house mix, guests can try out the Sidi Bou Spritz, a mixture of gin, jasmine liqueur, ginger beer and fresh lemon. Coffee fans can enjoy shots of espresso or perhaps a Hot Espresso Martini, a blend of double espresso, vodka, hazelnut and coffee liqueur that is stirred, not shaken.

Brunch will be served from 9am-2pm on Sundays only.

2200 Gravois Ave., Benton Park, 314.202.8244

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