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Nov 18, 2017
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Posts Tagged ‘brunch’

Recipe: Cloud Eggs

Thursday, September 14th, 2017

091217_baked

 

Cloud eggs are the latest Instagram-worthy breakfast trend. They are so simple to put together, and they make a gorgeous presentation. The egg whites are fluffed up beforehand, so they are soft and airy. The pesto underneath adds lovely herbal seasoning, and the runny yolk provides a nice texture. Serve alongside toast and bacon or sausage.

 

Cloud Eggs
Inspired by a recipe from Rachel Ray Every Day  
6 servings

6 eggs
3 Tbsp. pesto
Kosher salt and freshly ground black pepper, to taste

• Preheat the oven to 450 degrees. Lay out a baking sheet with a sheet of parchment paper.
• Separate the eggs, carefullly keeping the yolks intact.
• Whip the egg whites with an electric beater on medium speed until fluffy and stiff.
• Spoon the fluffy whites into 6 mounds atop the parchment paper. Use the back of the spoon to make an indentation in the middle of each white. Gently place ½ tablespoon pesto inside each indentation. Season the egg whites with salt and pepper.
• Bake 3 minutes, then remove the baking sheet from the oven. Carefully spoon 1 egg yolk into each indentation, then bake 2 to 4 minutes to your desired doneness. Serve immediately.

Photo by Amrita Song 

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

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Best of Brunch 2017

Recipe: Eggs Kejriwal

Extra Sauce: 4 bottomless brunches for any beverage

Thursday, July 27th, 2017

072117_bloody

 

Some people go to brunch for the atmosphere. Some go for the food. Others go for the booze. While bottomless brunches abound in St. Louis, these four restaurants offer creative options in all-you-can-drink proportions.

1. Build-Your-Own
Herbie’s offers an unlimited build-your-own bloody mary bar for $18 Saturdays and Sundays from 10 a.m. to 2 p.m. Choose the house bloody mary mix or start with a clean booze-free slate with plain tomato juice, then customize with hot pepper-infused vodka and crispy bacon, among other boozy and edible options.

2. Rosé All Day
Wheelhouse takes bottomless mimosas to the next level. Not only can you get a classic OJ and sparkling combo, but also a rosé-mosa, made with rosé, cranberry juice and grapefruit juice, and the seasonal frozé (aka, a frozen rosé-mosa). Try them for $15 each on Saturdays and Sundays from 9:30 a.m. to 3 p.m.

3. Shake It Off
Cielo Restaurant and Bar offers a bottomless bloodys and mimosas, but it’s the unlimited boozy milkshakes that we’re really after. Options like a vanilla bean milkshake with bourbon topped with smoked cinnamon vary weekly. Get your hands on them Sundays during Cielo’s brunch buffet (which includes drinks) for $68.

4. Treat Yo’ Self
Reeds American Table makes its bottomless mimosas fancy by using Saint Hilaire Blanquette De Limoux sparkling wine, which is regarded as one of France’s oldest sparkling. Experience it Saturdays and Sundays between 10 a.m. to 2 p.m. There’s a 90-minute limit on bottomless consumption, but for $17, we aren’t complaining.

Micki Wagner is an editorial intern at Sauce Magazine. 

Related Content
Best of Brunch 2017

Extra Sauce: Three new brunches to try this month

 

Best of Brunch 2017

Thursday, July 6th, 2017

Weekends are not for sad cereal bars and stale office coffee. Weekends are for lingering over sparkling mimosas, velvety hollandaise and syrup-soaked flapjacks. Weekends are for the greatest meal of the week.

In our quest for the area’s top brunches, we laid out some ground rules. Brunch is more than just a hodgepodge of your daily breakfast and lunch; it’s a unique menu or the addition of several specials that take it to the next level. And while there’s a time and a place for buffets, this isn’t it.

We drank dozens of bloody marys and broke countless yolks during the nearly 60 meals we ate to bring you St. Louis’ 23 very best brunches. Clear your schedule – you have weekend plans.

 

Brunch_06_Jul17

{ ricotta pancakes and cacio e pepe eggs at Sardella } 

1. Big Sky Cafe
47 S. Old Orchard Ave., Webster Groves
Brunch: Saturday & Sunday 10 a.m. to 2 p.m.
Must-try dishes: Farmer’s Breakfast, grilled asparagus with Ozark Forest mushrooms, biscuits and gravy

2. Boundary
7036 Clayton Ave., St. Louis
Brunch: Saturday & Sunday 10 a.m. to 3 p.m.
Must-try dishes: beignets, pancakes, smoked chicken crepe, bacon, egg and avocado sandwich

3. Brasserie by Niche
4580 Laclede Ave., St. Louis
Brunch: Saturday & Sunday 10 a.m. to 2 p.m.
Must-try dishes: French breakfast, croque madame, Corpse Reviver

4. Charleville Brewing Co. & Tavern
2101 Chouteau Ave., St. Louis
Brunch: Sunday 10 a.m. to 2 p.m.
Must-try dishes: Chicken and waffle sliders, pastrami slinger

5. Cleveland-Heath
106 N. Main St., Edwardsville, Ill.
Brunch: Saturday 10 a.m. to 1 p.m.
Must-try dishes: biscuits and gravy, chilaquiles, Spamwich

6. Copper Pig
4611 Macklind, St. Louis
Brunch: Sunday 10 a.m. to 2 p.m.
Must-try dishes: French toast, chimichanga, Thai Scotch eggs, bacon-cream cheese rangoons, okonomiyaki

 

Brunch_02_Jul17

{ Pony Boy at DeMun Oyster Bar } 

7. DeMun Oyster Bar
740 DeMun Ave., Clayton
Brunch: Saturday & Sunday 11 a.m. to 4 p.m.
Must-try dishes: breakfast hash, crabcake Benedict, Pony Boy

8. Eclipse Restaurant
6177 Delmar Blvd., St. Louis
Brunch: Saturday & Sunday 6:30 a.m. to 4 p.m.
Must-try dishes: shrimp and grits, avocado toast, bananas Foster French toast

9. Edibles & Essentials
5815 Hampton Ave., St. Louis
Brunch: Saturday 9 a.m. to 2 p.m.
Must-try dishes: bacon sandwich, quiche, biscuits

 

Brunch_08_Jul17

{ biscuits en papillote at Half & Half } 

10. Half & Half
8135 Maryland Ave., Clayton
Brunch: Saturday & Sunday 8 a.m. to 2 p.m.
Must-try dishes: pulled pork with salsa verde, crispy skinned trout, biscuits en papillote

11. Hiro Asian Kitchen
1405 Washington Ave., St. Louis
Brunch: Saturday & Sunday 11 a.m. to 3 p.m.
Must-try dishes: Hiro Slinger, glazed salmon rice bowl, matcha or charcoal waffle

12. Katie’s Pizza & Pasta Osteria
9568 Manchester Road, Rock Hill
Brunch: Saturday & Sunday 10 a.m. to 2 p.m.
Must-try dishes: giant pistachio cinnamon roll, wood-oven eggs

13. Layla
4317 Manchester Ave., St. Louis
Brunch: Saturday & Sunday 10 a.m. to 2 p.m.
Must-try dishes: Layla Benny, Sling Blade, banana bread French toast

14. Pastaria
7734 Forsyth Blvd., Clayton
Brunch: Saturday & Sunday 10 a.m. to 2 p.m.
Must-try dishes: breakfast pizza, buttermilk farro waffle

15. Polite Society
1923 Park Ave., St. Louis
Brunch: Saturday & Sunday 10 a.m. to 2 p.m.
Must-try dishes: French toast, pancakes, Farmer’s Breakfast, Benedict, steak and eggs

16. Reeds American Table
7322 Manchester Road, Maplewood
Brunch: Saturday & Sunday 10 a.m. to 2 p.m.
Must-try dishes: poached eggs, Italian beef sandwich

 

Brunch_07_Jul17

{ strata at Russell’s on Macklind } 

17. Russell’s on Macklind
5400 Murdoch Ave., St. Louis
Brunch: Sunday 7 a.m. to 3 p.m.
Must-try dishes: strata, maple-chile glazed fried chicken biscuits, ham and cheese croissant

18. Sardella
7734 Forsyth Blvd., Clayton
Brunch: Saturday & Sunday 10 a.m. to 2 p.m.
Must-try dishes: glazed doughnut, chicken and French toast, ricotta pancakes

19. Scarlett’s Wine Bar
4253 Laclede Ave., St. Louis
Brunch: Sunday 10 a.m. to 2 p.m.
Must-try dishes: brioche French toast, breakfast pizza, old-fashioned pancakes

 

Brunch_04_Jul17

{ biscuits and gravy at Seed Sprout Spoon } 

20. Seed Sprout Spoon
3137 Morganford Road, St. Louis
Brunch: Sunday 9 a.m. to 2 p.m.
Must-try dishes: cheddar-herb biscuits, waffle, oyster mushrooms topped grits

21. The Tavern Kitchen & Bar
392 N. Euclid Ave., St. Louis
Brunch: Sunday 10 a.m. to 2 p.m.
Must-try dishes: stuffed biscuits and gravy, lemon ricotta doughnut

 

Brunch_01_Jul17

{ matcha pancakes at Vista Ramen } 

22. Vista Ramen
2609 Cherokee St., St. Louis
Brunch: Sunday 10 a.m. to 2 p.m.
Must-try dishes: matcha pancakes, grits, okonomiyaki

23. Yaquis
2728 Cherokee St., St. Louis
Brunch: Sunday 10:30 a.m. to 3:30 p.m.
Must-try dishes: Big Gay Al, Saylor

The full version of this article ran in our July 2017 issue. 

Sardella, DeMun Oyster Bar, Russell’s, Seed Sprout Spoon, Vista Ramen photos by Carmen Troesser; Half & Half photo by Virginia Harold

Baked: Honey & Yogurt Cake

Tuesday, June 27th, 2017

062717_baked

 

This cake is perfect for a Sunday brunch. It’s not too sweet and can be made savory with by swapping just a few ingredients. The base is simple: yogurt, honey and olive oil. Use your finest honey and olive oil since those shine the brightest. The tangy yogurt balances the sweetness from the honey and the crumb is moist and light. I added thawed, semi-dried green figs from Trader Joe’s, which gave a gentle crunch to each bite. Try this recipe with thyme, rosemary or sage – or serve with jam or fresh fruit. Just be prepared to love it. Enjoy and happy baking!

 

Honey & Yogurt Cake
Adapted from a recipe at The Kitchn
8 to 12 servings

1 cup plain yogurt (regular or Greek)
⅔ cup honey
⅔ cup olive oil
3 large eggs
1½ cups flour
½ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
½ cup coarsely chopped fresh or dried figs
Jam or fresh fruit, for serving (optional)

• Preheat the oven to 325 degrees. Grease a 9-inch cake pan with nonstick spray line the bottom with parchment paper.
• In a large bowl, whisk together the yogurt, honey and olive oil. Whisk in the eggs, then use a rubber spatula to gently fold in the flour, baking powder, baking soda and salt.
• Pour the batter into the pan and sprinkle the figs over the top. Bake 40 to 50 minutes, until golden and a knife inserted into the center (avoid poking the figs) comes out clean or with a few crumbs attached.
• Let cool at least 10 minutes before removing from the pan. Serve warm or at room temperature with jam or fresh fruit, if desired.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

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Everything Is Everything

Extra Sauce: Three new brunches to try this month

Friday, March 10th, 2017

030817_vistabrunch

{ Okonomiyaki from Vista Ramen }

This town loves a good brunch, and three restaurants have recently debuted new, diverse offerings for our weekend noshing.

“Brunch was never really part of the original plan,” said Monas owner Brendan Marsden. But after hearing that customers wanted more brunch options on The Hill, Marsden decided to oblige on Saturdays and Sundays, from 10 a.m. to 3 p.m. Mona’s brunch menu includes breakfast pizza with potato, bacon, salsa verde and sunny side up eggs, and a skillet hash with fingerling potatoes, baby carrots, peppers, onions, kale and two eggs, topped with a white cheddar sauce.

From Nutella risotto balls to cured salmon eggs benedict, Sardella is covering all the sweet and savory bases on its new brunch menu, offered Saturdays and Sundays from 10 a.m. to 2 p.m. “It’s not a 20-page brunch list,” said chef-owner Gerard Craft. “It’s maybe food you’ve seen before, but from our perspective.” Try Craft’s current favorite – the umami bomb Parmesan French toast, served with mascarpone and maple syrup.

Beginning March 19, Vista Ramen will also be in on the brunch game on Sundays from 10 a.m. to 2 p.m. “I felt like there was a gap we could fill,” said chef-co-owner Chris Bork. “We offer a little something different.” Look for Asian-inspired dishes like grits with smoked shrimp XO sauce, shiro dashi, poached eggs, bacon and furikake, and a Reuben-inspired okonomiyaki (Japanese pancake) piled with corned beef, white kimchi, house-made pickles, dollops of thousand island dressing and a sunny side up egg.

Mona’s, 5257 Shaw Ave., St. Louis, 314.772.8272, monasjoint.com; Sardella, 7734 Forsyth Blvd., Clayton, 314.773.7755, sardellastl.com; Vista Ramen, 2609 Cherokee St., St. Louis, 314.797.8250, vistaramen

- photo by Michelle Volansky

The Scoop: Half & Half to open second location in Webster Groves

Monday, January 9th, 2017

120814_halfandhalf_ClaraCakes_CarmenTroesser

{ Clara Cakes at Half & Half }

 

 

Mike and Liz Randolph, co-owners of Randolph Restaurants (Randolfi’s, Público, Half & Half), have announced a second location of Half & Half in Webster Groves. The breakfast and lunch spot will open in late spring or early summer at 220 W. Lockwood Ave., in the current First Watch space.

Liz Randolph said Webster Groves has many similarities to Clayton, which has proven to be a supportive environment for the original location. These include a community that patronizes local business and plenty of nearby residential areas. The city also has a university with a large student population.

“We have wanted to expand for a while, but it needed to feel right. It’s important to us that we continue to be a part of a community. Webster Groves seems like a great fit, and we are really excited to take this next step,” she said. “We’d been talking about it for about a year, and I always figured it would work out when the time was right. You can’t rush it.”

Randolph said the space was especially attractive since it’s already set up as a restaurant. “We’ve turned an old Blockbuster and a former hair salon into restaurants before,” she said, adding that transforming them into restaurants took considerable work. “I’m just excited to have a kitchen this time.”

The new space will have more seats than the Clayton location, she said, but less than First Watch. Space Architecture & Design will oversee the restaurant’s rustic design, which will include a large coffee bar, mason jars, a white wood bar and antique mirrors.

The Webster Groves Half & Half will share hours and menu items with the Clayton location, though Randolph said the chefs at each restaurant will be creating their own brunch specialties.

 

 

Related Content
The Scoop: Olive & Oak owners to open cafe in Webster Groves

• The Scoop: J McArthur’s to close, new concept from Robust owners to open

• Sauce Magazine: January 2017

Best New Restaurants: No. 9 – Egg

Thursday, December 1st, 2016

To be the best, everything matters – atmosphere, service and food. Here, the places that dazzled us from the moment they opened: St. Louis’ 10 Best New Restaurants of 2016.

 

120116_egg

{ cornbread benedict }

Egg, the former weekend brunch pop-up at Spare No Rib, hatched into its own restaurant this October, and we couldn’t be happier.

Certain combinations may sound odd, but don’t let that stop you from ordering chakchouka alongside a cheesy carne asada wrap or a chorizo breakfast taco with the cornbread and gravy.

The eclectic, Tex-Mex-leaning menu is a reflection of chef-owner Lassaad Jeliti’s background, from growing up in Tunisia to running a barbecue/taco joint for the past three years. The chakchouka, a hearty tomato and pepper stew topped with creamy soft-baked eggs and served with toast for dipping, was a childhood breakfast favorite. The Benedicts begin with the sweet, crumbly cornbread Jeliti perfected at Spare No Rib, topped with sauteed veggies or house-smoked pork belly and poached eggs, all drenched in hollandaise.

“They all have similar flavor profiles,” Jeliti said of his influences. “The Mexicans got their flavors from the Spaniards, who got their flavors from [North Africans],” he joked. “That’s my theory, anyway.”

Whatever its heritage, Egg’s flawlessly prepared, wide-ranging fare keeps us coming back for brunch.

 

More about Egg

• First Look: Egg in Benton Park

• The Scoop: Spare No Rib to move to larger space, expand Egg

Photo by Cory Miller

By the Book: Butter & Scotch by Allison Kave and Keavy Landreth

Friday, October 21st, 2016

BTB_Oct16_2_Round3_1

 

 

Though not explicitly a breakfast cookbook, Butter & Scotch knows its way around a brunch menu. The owners of the Brooklyn bar and bakery built their shop around two favorite things: cocktails and baked goods. Their Saturday brunch menu focuses on that most delicious of savory breakfast treats: biscuits.

Biscuits and gravy is a Midwest favorite, and the Brooklynites do the dish credit with this simple, comforting recipe. Two sticks of butter and a generous pour of heavy cream create a rich biscuit with a tender crumb, and apple cider vinegar adds a pleasant tang reminiscent of buttermilk without the extra trip to the grocery store.

You’ll be tempted to pour off the pool of fat that renders as you brown the sausage – don’t. Instead, gleefully add a tablespoon of butter or bacon fat and stir in the flour to make a roux for white gravy as thick as warm peanut butter. Dollop this atop the crumbly biscuits and dive in – then head back to bed and sleep it off.

Skill level: Medium. A home baker can tackle most of these recipes, but the home bartender should prepare to work for those cocktails.
Other recipes to try: Smoked trout Benedict, Magic Buns, Watchamacallthat Pie
The Verdict: Though the apple Dutch baby is a showstopper, this no-nonsense biscuits and gravy recipe stole our Midwestern hearts.

 

102016_btb
Biscuits & Gravy
4 servings

1 lb. (455 g.) loose sweet Italian Sausage
1 Tbsp. bacon fat or butter
¼ cup (30 g.) unbleached all-purpose flour
2 cups (480 ml.) whole milk
Kosher salt and freshly ground black pepper
4 Brooklyn biscuits

• In a saucepan over medium-high heat, brown the sausage until it’s fully cooked. Add the bacon fat or butter and flour and mix with a wooden spoon or spatula, making sure it doesn’t burn on the bottom. After 30 seconds, add the milk. Stir, scraping up the bits from the bottom of the saucepan, then bring the gravy to a boil and let it simmer until the moisture thickens to the desired consistency. Season to taste with salt and pepper.
• Split the biscuits in half and lay them open-faced onto plates. Spoon the gravy on top and serve.

Brooklyn Biscuits
8 to 10 biscuits

2½ cups heavy cream
2 tsp. apple cider vinegar
4½ cups unbleached all-purpose flour, plus more for dusting
1 Tbsp. plus 2 tsp. baking powder
2 tsp. kosher salt
2 tsp. sugar
1 tsp. baking soda
1 cup (2 sticks) cold, unsalted butter, chopped into ½-inch pieces

• Preheat oven to 350 degrees.
• In a small bowl, mix together the cream and vinegar and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, salt, sugar, and baking soda and mix on low. Add the butter and mix on medium-low speed until the butter is broken down to small, pea-size pieces. Turn the mixer back to low and slowly add the cream and vinegar mixture. Mix just until the dough comes together. Do not over mix, or the biscuits will be tough.
• Pour the dough onto a floured surface and pat it down until it’s about 2 inches thick. Use a 3-inch cookie or biscuit cutter to cut out 8 rounds. Arrange the rounds on a parchment-lined baking sheet. Pat together the scraps and cut out more rounds if possible; you should be able to get another biscuit or two. Be gentle so the biscuits don’t get tough. Discard any remaining scraps.
• Bake the biscuits for 15 to 20 minutes, or until they are golden brown. Remove them to a wire rack, then serve warm. Store leftovers in an airtight container at room temperature for up to 2 days.

Reprinted with permission from Abrams Publishing

First Look: Egg in Benton Park

Thursday, October 6th, 2016

Egg_05

 

Pay no attention to the Spare No Rib signs at 2200 Gravois Ave.; Egg is now open for weekday breakfast and lunch in the barbecue joint’s original location. As reported by The Scoop in July, Egg is an expansion of the brunch popup by the same name. Spare No Rib has opened with the same menu in its new location at 3701 S. Jefferson Ave. (formerly the home of Lucky Buddha). Owner Lassaad Jeliti quietly transitioned the two concepts in recent weeks.

Few changes were made to the interior of the 60-seat Benton Park restaurant, but the menu has expanded from its popup days and lost most of its barbecue flair. It got rid of the pulled pork, added brioche French toast and took on a unique lunch menu that strays far from its barbecue roots with dishes inspired by Jeliti’s Tunisian heritage.

Aside from the Tunisian salad made with tomato, onion, cucumber, jalapenos and apples in a lemon vinaigrette, there is a salad nicoise on the lunch menu. “Nicoise is a big salad in Tunisia,” Jeliti said. There is also chakchouka, a stewed tomato and vegetable dish served with baked eggs. “Growing up that was the breakfast thing,” he said.

The bar dominating the space serves a short menu of brunch cocktails along with espresso drinks and freshly squeezed orange and grapefruit juices. A classic mimosa and bloody mary are available, as well as more creative sippers like the Sidi Bou Spritz made with hop vodka, jasmine and elderflower liqueurs and fresh orange juice.

Egg is open Tuesday to Friday from 7 a.m. to 2 p.m. and Saturday and Sunday from 9 a.m. to 2 p.m. Click below for a first look at what’s for breakfast on Gravois:

 

This slideshow requires JavaScript.

 

-photos by Michelle Volansky

 

Sneak Peek: Yolklore in Crestwood

Friday, July 29th, 2016

Yolklore_02

 

Don’t hit the snooze button if you live or work off Watson Road. Yolklore, the newest addition to the Crestwood food scene, hosts its grand opening this Sunday, July 31 at 8958 Watson Road. As The Scoop reported in April, co-owners Mary and John Bogacki and Billy Oziransky are dishing up slew of breakfast items, pastries, coffee and smoothies.

The Yolklore crew utilizes ingredients from local farms and vendors like Buttonwood Farms, Mushrooms Naturally and Rolling Lawn Farms for their takes on breakfast classics like biscuits and gravy, a mushroom frittata and egg sandwiches.

A seasonal cream puff (peaches and cream puff to start), gooey butter cake and chocolate cake for breakfast are among sweeter options. Drawing on Mary’s Bogacki’s skills as a pastry chef, whole cakes – gooey butter, cheesecake, blueberry coffee cake and chocolate chunk cookie cake – are available to order as are special occasion sweets.

Yolklore’s coffee comes from Dubuque Coffee Co. in Brentwood. In keeping with the owners’ focus on sustainability, Yolklore offers a $5 monthly coffee club where members receive a designated coffee cup that receives unlimited refills for $1 per visit.

Yolklore is open Monday through Friday from 6 a.m. to 2 p.m. and Saturday and Sunday from 7 a.m. to 3 p.m. Those rushing to work can swing through the drive-thru, which is open during business hours and offers the same menu as the dining room. Here’s a sneak peek inside:

 

This slideshow requires JavaScript.

-photos by Michelle Volansky

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