cornbread benedict from egg photo by cory miller

Best New Restaurants: No. 9 – Egg


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.


2200 Gravois Ave., St. Louis, 314.202.8244, breakfastcamefirst.com