Bleu cheese and bacon, chickpea stew, cucumber, and avocado… Milque Toast Bar loads toast with inventive seasonal ingredients. The cozy patio, live music, and, oh yeah, egg creams are all draws. It’s informal with a neighborhood feel. The Fascist Pigs Get Out is particularly noteworthy. 2212 S. Jefferson.
A tasty Eggs Benedict riff is made with sourdough toast and prosciutto. We’re not opposed to having a Croque Madame early in the day, either. Somehow, it all tastes even better in the eatery’s happy environs—all tall windows and greenery—or on the garden patio when weather permits. 4605 Olive.
Companion’s house-made toast is heaped with options. Try the smoked salmon with English cucumbers, Boursin cheese, and greens on sourdough, and consider a slab of deep-dish gooey butter cake for dessert. 9781 Clayton.
The Soulard oasis offers a menu of brews from around the globe. Seriously, the array of coffees is a caffeinated extravaganza. Pair a cup of joe with toast topped with whipped goat cheese, cucumbers, carrot, chile flakes, and a balsamic drizzle. 910 Geyer.
At the new Clayton café, tartines are—literally—tarted-up toasts. Rafts of house-made sourdough are topped with caramelized bananas and cinnamon, fried eggs and cheddar, or a whole Caprese salad. The café’s charming, locally crafted ceramics are used for dining and for sale. And while there are lots of options, go for the hot-pressed French tea. 14 N. Meramec.
At this sunny spot in the Shaw neighborhood, match the herb-flecked roasted tomato and goat cheese toast with a lime and peppercorn cosmo splashed with beet juice. 4066 Russell.
The avocado toast comes with pepitas, rosemary, golden raisins, radishes, as well as the option of a poached egg. Top it off with a boozy breakfast drink, such as a Canella Bellini. 100 W. Lockwood.
Multigrain toast is dressed with avocado, feta, greens, sesame seeds, and hot-sauce vinaigrette (with the option of adding a fried egg or Impossible sausage). Multiple locations.
MOKABE’S / Vegan Burrito
This burrito has it all: scrambled tofu, vegan sausage, and green chiles wrapped in a flour tortilla and topped with salsa and guacamole. 3606 Arsenal.
TREE HOUSE / Desayuno Latino
Beloved by vegans and non-vegans alike, this dish features a black-bean-and-vegetable-stuffed masa cake topped with house-made marinated vegetables and sauces, two eggs, and pico de gallo, served with breakfast potatoes. 3177 S. Grand.
SEEDZ / Eggz “Benefit”
Sunday brunch is a beloved affair at Seedz, where this standout dish is composed of a house-made biscuit topped with spinach, tempeh bacon, tofu “eggz,” vegan Hollandaise sauce, cashew “cheez,” Rawmesan, and green onion. 6344 S. Rosebury.
SWEETART / Zora Neal Hurston Slider
This slider is made with crispy chikn, buffalo sauce, lettuce, tomato, and house-made ranch on a slider bun. You might want to go ahead and order two. 2203 S. 39th.
Co-owner Joshua Sturma’s prior experience as general manager at The Shack informed his latest venture, where cleverly named cocktails are a menu staple. Start with the eye-catching Punch Drunk Rum, featuring a simple yet flavorful mix of rum, pineapple juice, orange juice, grapefruit juice, and Hawaiian Punch. There’s also the recently created Adult Chocolate Milk, made with Kentucky Coffee Whiskey, caramel, cayenne pepper, chocolate milk, and cocoa. A surprise hit among guests: The Dogg Father, a gin martini that features Cointreau, orange marmalade, and lemon, served straight up. 6931 Gravois.
The lively array of cocktails at this local chain is a big part of the draw. Brant Baldanza, managing partner of OG Hospitality Group, says the most popular morning beverage is the Meaty Mary, served with a beef-jerky straw—it’s one of three bloody mary varieties on the menu. The Shut Up Liver, You’re Fine (Tequila Código, grapefruit juice, Champagne, and lime juice served over ice) and the White Trash Screwdriver (orange juice, vodka, and pear apple cider) are other crowd-pleasers. Guests can go in a different direction with the Shack’s alcohol-infused shakes: The Captain Crunch (RumChata, spiced rum, yogurt, and Cap’n Crunch cereal) is the top seller. Multiple locations.
Its over-the-top bloody mary bar is a major weekend draw: you get triple-distilled vodka, house-made Bloody Mary mix, and garnishes ranging from the traditional (celery, blue cheese stuffed olives, pickle spears, cherry tomatoes) to the quirky (sauerkraut, pico de gallo, bacon, Tater Tots). It’s like playing bartender with a vast boozy buffet of goodies at your disposal. And for up to two hours, between 9 a.m. and 2 p.m., you can enjoy bottomless mimosas. 1415 S. 18th.
The downtown hangout caters to a younger crowd and offers “party brunch” on Sundays beginning at 10 a.m. As its name implies, brunch here features more than a simple list of cocktails and bloody marys, though you can sip on those, too. Three versions of bottomless mimosas are available or turn things up a notch with themed shots, such as Cinnamon Toast Crunch (Fireball and RumChata), Blueberry Pancake (blueberry vodka, Baileys, and amaretto), Irish Chata (Jameson and RumChata), and Espresso Yo’Self (espresso liqueur and bourbon cream). 1000 Spruce.
Featuring regular jazz performances, this lively Sunday brunch feels more like a Saturday night in the French Quarter than an easy weekend morning. The pandemic put an end to the bloody mary bar (for now), but Evangeline’s does offer Bottomless Bloodys, a Cajun Shrimp Bloody (garnished with a barbecue shrimp skewer), and a Creole Bloody Mary (made with house-infused vodka flavors, such as dill pickle or jalapeño garlic). For more exotic flavors, try the bottomless mimosas with flavors including passion fruit, mango, peach, pineapple, grapefruit, and cranberry. 512 N. Euclid.
The classic North African dish has made its way to a few St. Louis spots.
Shakshuka consists of poached eggs made in a tomato and pepper sauce. Winslow’s Table (7213 Delmar) serves its rendition topped with feta and herbs, with a side of sourdough pita. Egg in Midtown and benton Park serves a Tunisian-style shakshuka, available in a vegetarian variety or with lamb merguez. And at Simply Delicious (1115 Pine), enjoy shakshuka topped with feta and cilantro.
SNAPSHOT OF A DINER
A day in the life of one diner veteran
Regulars at Dave’s Diner (5513 S. Lindbergh) call her “Mom,” including people much older than her. Michele Morgan doesn’t mind—she considers most of them to be like family.
“I like to feed people,” she says. “I guess it fulfills my need to nurture—it’s something I know how to do.” After a moment, she quips, “I boss people around.” (One customer quickly concurs: “She’s the boss!”)
The no-frills South County eatery is open 24 hours a day and serves a full menu around the clock: slingers, burgers, grilled cheese, BLTs, dinner plates, daily specials, salads, dessert… Upon arriving, Morgan prepares the steam table, makes sure vegetables are sliced and chopped, ensures the chili and gravy are ready, and checks out the daily special. Fifteen dozen extra-large eggs will be used in one shift, she says, and “twice as many on weekends.” Ten pounds of potatoes are cooked at a time. “We peel, shred for hash browns, and slice for American fries every day.”
With a no-nonsense work ethic, the single mother of three grown daughters has been multitasking as a short-order cook, server, cashier (cash only), and dishwasher (by hand, no less) off and on since 1993. She started when it was an Eat-Rite Diner where her mother once worked. Her daughters have worked at Dave’s, too. (That’s when the “Mom” moniker took off.)
Morgan typically works Wednesdays, Thursdays, Saturdays, and Sundays from 6 a.m. to 2 p.m. She’s on her feet nearly the entire shift. “We might sit down for five minutes,” she says, “and wolf something down if we have time.”
Owner Dave Rolf, who began at Eat Rite in 1981 and bought the diner just over a decade ago, also owns diners in Arnold and High Ridge. “She shows up every day and does her job,” Rolf says. “She’s been with me a long time.” Over time, they’ve come to know many of the customers.
“We talk to everyone who comes in,” says Morgan, noting that at least 80 percent are regulars. She knows most of their names—and orders. “I always say if you are going to change your order, you better hurry in and tell me right away,” she says. “Because when you walk in the door, I have your order half ready.”
Likewise, most of the customers take good care of the staff, says Morgan. “More of them over-tip than under-tip,” she says. “During the pandemic, the regulars made sure we were OK. It is like a family.”
St. Louis restaurants that elevate the breakfast sando to new heights
The cleverly named Egg Rick Muffin (available on the Saturday and Sunday brunch menu) has many of the same components as its muse: Two sausage patties, white American cheese, and pepper jelly are housed between two English muffins. 4270 Manchester.
After creating rampant demand at the Tower Grove Farmers’ Market, owners Chris Meyer and Mike Miller (the same team behind Kounter Kulture) built an entire dining concept around the breakfast sandwich (three slices of aged white cheddar on toasted sourdough from La Bonne Bouchee with three slices of applewood smoked bacon and a fried farm egg from Rustic Roots, topped with sea salt and local honey. They’ve since expanded the menu, including a house-made bialy with thinly sliced house cured Scottish Salmon, cream cheese, capers, Bee Simple micro greens, pickled red onions, and sieved egg. 4476 Chouteau.
The Fox Park spot’s nutritious Avogoa bagel is composed of an avocado spread, strawberry slices, and goat cheese sandwiched between two everything spiced bagel halves. 2511 S. Jefferson.
Some diners appreciate having more of a say about what goes into their breakfast sandwich. Enter Yolkore’s build-your-own option. Guests choose one item each from three categories of bread, protein, and toppings (for instance, jalapeño ranch or creamy avocado). Given all the choices, it would take about 90 sandwiches to try every possible combination, so have at it. 8958 Watson.
Yes, we recommend starting with a breakfast sandwich, made with egg, aioli, and either bacon or ham on a brioche sesame bun. But then try to decide between a donut, fritter, kolache, or the ever-popular cinnamon roll to take home for later. (Many of KNEAD’s treats never make it that far.) 3467 Hampton.
The only thing better than tucking into a Sea-tac Sandwich (with baked egg, goat cheese, honey, cucumber, and grapes on Breadsmith toast) is pairing it with some house-roasted coffee and enjoying both at one of several outdoor “fire tables.” 2810 Sutton.
Making a menu decision at The Blue Duck is difficult, but if we’re in a sandwich mood, depending on the time of day (remember that Blue Duck’s brunch menu is available until 3 p.m. six days a week), we opt for either the brisket, egg, and cheese sandwich or the St. Louberry Monte Cristo, on house-made brioche French toast topped with roasted strawberry and blueberry jam, with tots on the side. 2661 Sutton.
You already know what the B.L.T. stands for. The A and E? Avocado and egg, brilliant additions to the classic sandwich. On weekends, enjoy your B.L.A.T.E. on the beautiful lower patio. 5400 Murdoch.
Foods found in and along the Mississippi River valley and delta influence much of the menu at Grand Pied, which opens the wrought iron gate to a Breakfast Po’ Boy, made with scrambled eggs, split andouille sausage, cole slaw, and Crystal hot sauce inside a grilled. Union Loafers hoagie. A decadent option is to “make it dirty” by adding queso and debris gravy. 3137 Morganford, Tower Grove South.
BIKING & BREAKFAST
Before setting out on a weekend bike ride, grab breakfast at a trailside stop. The metro area offers plenty of inviting options. In St. Charles, near the Katy Trail, there’s La Belle Vie (1200 N. 2nd), a cozy café serving crepes, coffee, and more in the Frenchtown neighborhood, as well as cyclist mainstay Bike Stop Café, which offers shuttles, gear, and e-bike rentals. And in South County, The Barn (1015 Sappington) offers respite along Grant’s Trail, with a scenic view of historic Sappington House and The Loft Gift Shop upstairs.
The simple morning masterpiece is the cornerstone of a handful of new spots.
If there’s one dish that defines breakfast comfort, it might be the humble biscuit. At Clara B’s Kitchen Table (106 E. Main, Belleville), owner Jodi Ferguson uses an all-butter recipe she inherited from her grandmother. The result is out of this world when piled with spicy honey-fried chicken or egg, cheese, apricot-red onion jam, and smoked sausage. Likewise, Mama 2’s Biscuits (3151 Morganford), sister concept to the Tower Grove South restaurant Black Sheep, uses its bacon-fat-brushed buttermilk biscuits as a vehicle for a host of breakfast sandwiches. The real treat is the biscuits and gravy flight, with three varieties of owner Zach Rice’s homemade gravies, all courtesy of a recipe he learned from a grandmotherly figure he lovingly referred to as “Mama 2.” Another newcomer, Honey Bee’s Biscuits + Good Eats (200 N. Kirkwood), also honors morning mealtime with its monstrously sized biscuit sandwiches, whimsical toppings, and gravies. Owner Mike Shadwick jokes that he has been perfecting his recipes since he was 3 years old, mixing up eggs and margarine in a bowl, presenting it to his mom, and calling it breakfast. Over the years, he’s gotten better at cooking—so good that he left behind a successful career in sales to take a leap into the restaurant business. Together with his wife, Meredith, he’s been showing St. Louis just how delicious mornings can taste. The duo recently spread their wings by taking over the kitchen at Beffa’s in Midtown.
But it’s not just the new kids on the block who are serving up some serious biscuit joy. At Turn (3224 Locust) in Midtown, chef David Kirkland serves up biscuits and gravy (with turkey sausage and microgreens) and a biscuit flight, a selection of biscuits ranging from poblano-cheddar to orange-cranberry served with an assortment of house-made jams and toppings. And before it was a full-fledged restaurant, Russell’s on Macklind (5400 Murdoch) was a little bakery in Fenton, where owner Russell Ping and his mother, Kate, dazzled customers with their pastry offerings. That pedigree is apparent when you taste Russell’s mammoth buttermilk biscuit. Served with blackberry preserves, honey, and salted butter, it’s a standout on a brunch menu filled with delights. At Pioneer Bakery Cafe (210 N. Kirkwood, 3055 Lemay Ferry), DoorDash orders for its scratch-made cheddar-chive biscuits “start dinging at 5:30 a.m.,” says chef Jason Longfield, “and people are standing at the door when we open., ready to get coffee and a biscuit before going to work.” The biscuits are toasted, split, buttered, and warm, and can be served plain, as sandwiches, or topped with sage sausage gravy.
AROUND THE WORLD
BRASSERIE / Eggs en Cocotte
The eggs are nestled among spinach, cream, and bacon lardons, then baked and served with brioche toast. 4580 Laclede.
COCINA LATINA / Peruvian, Bandeja Paisa
The dish is loaded with carne asada, chorizo, chicharron, and fried eggs, along with rice, beans, arepa, avocado, and sweet plantains. It’s not for the faint of heart. 508 N. Euclid.
GOOSEBERRIES / Blackened Spam Omelet
Gooseberries offers a range of breakfast food, including chalkboard specials. For a Hawaiian-inspired option, try the three-egg gyro omelet, stuffed with caramelized onion and celery, and two slices of blackened Spam. 2754 Chippewa.
DOS REYES / Chilaquiles
Breakfast is an everyday affair at Dos Reyes, and the chilaquiles shine. Fried corn tortillas are simmered on salsa verde with fried eggs, sour cream, and cilantro, served with pinto beans and rice. 5912 Hampton.
SOUTHWEST DINER / Breakfast Tamales
It’s difficult to pick a favorite here, but the tamales are top-notch. Two handmade tamales—pork, veggie, or both—are made enchilada style with a choice of chili, then served with a choice of two eggs and home fries. 6803 Southwest.
POLITE SOCIETY / Chorizo Avocado Benedict
Almost everything’s different from the traditional Benny at the Lafayette Square hot spot. There’s chorizo and avocado, yes, as well as fresh pico de gallo and a biscuit made with masa cornmeal. Pair it with bubbles from Burgundy, a Picamelot blanc de blancs. 1923 Park, Lafayette Square
BLUE DUCK / Eggs Bene-duck
It’s hard to choose a favorite eggs Benny at Blue Duck, where you can pair an English muffin, poached eggs, and hollandaise with glazed ham, brisket, veggies, fried chicken, or the classic smoked duck ham. The brunch menu is available six days a week from 10 a.m.–3 p.m. 2661 Sutton, Maplewood
EGG / Corn Bread Benedict
Who needs an English muffin? A slice of semisweet cornbread is the perfect sponge for a slab of smoked pork belly, poached eggs, and hollandaise. Prefer a more veggie-friendly take? There’s also a sautéed spinach–and–avocado option. 3100 Locust, Midtown
LATTE LOUNGE + HG EATERY / Crab & Crawfish Benedict
One of the more craveable iterations in town includes crabmeat and crawfish, blackberry- jalapeño jam, with roasted quartered new potatoes, peppers, and red onion on the side. 2617 Washington, Downtown West.
HERBIE’S / Lump Crab Benedict
Of the two Bennies offered during Saturday and Sunday brunch (both served with house potatoes or a side of fruit), pay a few dollars more for the one made with lump crab. 8100 Maryland, Clayton.
OCEANO BISTRO / Crab Cake Benedict
Three iterations are served during Saturday and Sunday brunch (all with hash browns): smoked salmon; Americano (with sliced ham); and our favorite, made with Oceano’s noteworthy crab cakes, crispy prosciutto, arugula, and chipotle aioli, in addition to hollandaise. 44 N. Brentwood, Clayton.
The best brunch deal in town is the Sunday brunch buffet at Ari’s Restaurant & Bar; it includes all of the standards, plus an omelet station and coffee or tea for $19.95. Cinder House’s $39 weekend brunch features plated breakfast and lunch favorites plus unlimited breakfast pastries, fresh baked breads, charcuterie, cheese, and seasonal fruit. On Sundays at Chandler Hill Vineyards, a brunch menu gets added to the lunch offerings, including an avocado toast trio, crabcake benedict, and a build your own omelet bar. At $39, Casa Don Alfonso offers one of the most reasonably priced—and elegant—weekend buffets in town. The spread includes an omelet station, seven hot items, avocado toasts, a bread and sweets station, cheese, charcuterie, smoked salmon, as well as parfaits and oatmeal. Or let Winslow’s Table deliver a breakfast feast to you, with customizable platters, plus a la carte and drink options.
The French toast at one of our favorite Saturday and Sunday brunches in town features thick slabs of deep-fried bread, a Cinnamon Toast Crunch topping, fresh berries, and maple praline sauce. 1419 Carroll, Lafayette Square.
One of the most popular brunch destinations in town offers an inspired option: cream cheese stuffed brioche with blackberry compote, graham cracker crumble, and either white chocolate sauce or maple syrup. 8135 Maryland, Clayton.
Mathis Stitt’s Custard-soaked brioche French toast is already elevated fare. Then the chef adds baked fruit, brown butter crumble, and even vanilla ice cream, if you want to turn it into a next level dessert. 15860 Fountain Plaza, Ellisville.
Katie Collier’s Italian-inspired weekend brunch menu (brunch is served every day at the new Ballpark Village location) includes a riff that includes brioche, mascarpone crema, strawberries, fig syrup, and crispy pancetta. Three locations.
This South Grand mainstay zhuzhes its brioche French toast by stuffing it with sweetened cream cheese, walnuts, and house made raspberry syrup. 3606 Arsenal, Tower Grove South.
Can it get any better than French toast with blueberries and honey vanilla mascarpone and homemade syrup? Sure, order a salty rasher of bacon on the side. 2101 Cherokee, Benton Park.
Dave and Kara bailey serve up crêpes savory (the Mo. Made German Style Sausage) and sweet (the S’More) in two locations. The newer downtown spot in the former Dubliner space offers a 60-seat mezzanine for overflow seating and private events. 1025 Washington, Downtown, and 3150 S. Grand, South City.
In Clayton, a colorful chalkboard touts an array of options, many regionally themed, from the Santa Fe to the Tuscany. Our suggestion is the Lox & Dam, with smoked salmon, red onions, spinach, capers, and herbed cream cheese sauce. 36 N. Brentwood, Clayton.
The local institution sells a single pancake or, for two dollars more, a short stack. 5980 Southwest, South City, 100 N. Tucker, St. Louis.
A 12-inch banana–and–chocolate chip pancake, topped with more chips, bacon crumbles, and a peanut butter sauce, is aptly named: The King Lives. Five metro area locations.
OPH offers a dizzying 17 varieties, including buttermilk, blueberry, chocolate chip (pictured), plus several oven-baked options. pair with some of the best bacon in town. 8817 Ladue, Ladue; 17000 Chesterfield Airport, Chesterfield.
A forkable pancake sandwich of sorts, Clara Cakes are stuffed with raspberry compote and mascarpone, then topped with crunchy granola. 8135 Maryland, Clayton.
UNCLE BILL’S PANCAKE HOUSE
The decadent Chocolate Alaska starts with four pancakes and ups the ante with ice cream, fudge, and whipped topping. 14196 Manchester, Ballwin; 3427 S. Kingshighway, South City.
The four restaurants, operated by different members of the Asani family, serve buttermilk pancakes 10 different ways, some topped, others stuffed. In a feat of culinary wizardry, they’re all substantial, yet light and fluffy. Multiple locations.
Part of the “breakfast all day” menu at the ranch-themed restaurant includes two pancakes (traditional, blueberry, or chocolate chip) plus a choice of protein or roasted veggies. 2741 Lafayette, Gate District.
The refurbished 1958 delivery truck offers Liège-style Belgian waffles with an assortment of toppings and dipping sauces. Follow them on social media, catch them on Saturday mornings at the Kirkwood Farmers’ Market, and if they happen to be making gingerbread waffles that day, order one.
As the name implies, the wings and waffles is a go-to. Cooked to order, the wings carry a little heat, and the waffle is equally hot and crispy. 1435 Salisbury, Hyde Park
If the game is chicken and waffles, the locally owned, chess-themed diner captured our attention by batter-frying chicken strips and serving them with two eggs and syrup. Three metro area locations.
The Bananas Foster Waffle (homemade banana, brown sugar, and cinnamon sauce poured over vanilla ice cream) could be considered breakfast…or better yet, a dessert to split after indulging in a classic slinger or eggs Benedict prepared four different ways. 9638 Olive, Olivette.
BREAKFAST TACOS & BURRITOS
MOKABE’S / Breakfast Burrito
Two porters are sometimes required to deliver this tortilla-wrapped Monument to Breakfast. It’s stuffed with sausage, scrambled egg, and two kinds of cheese, under a guacamole cloud and a shower of salsa. Pythons might handle it successfully; you’ll likely be groaning for a to-go box before you’re halfway there. 3606 Arsenal, Tower Grove South.
SOUTHWEST DINER / New Mexican Breakfast Burrito
The curative power of green chiles might just be medically proven; the dose in these burritos disguised as enchiladas is restorative. It’s slathered in a smoky chile sauce, grated longhorn cheddar, and home fries (to which we add bacon). Go for Full Olé and order it Christmas style, with a combo of green and red sauce. 6803 Southwest, Ellendale.
BLT’S / Sunrise Tacos
Breakfast staples bacon and eggs are the stars of a taco but share attention on the corn tortilla with avocado slices, Cheddar, roasted tomatoes, and a pico that’s suitably gallo. A pair of them is not only a great way to start the day, but it also might just be the highlight. 626 N. Sixth, Downtown.
COLLEEN’S / Breakfast Burrito
Clayton neighbors gather at Colleen’s each morning to fortify themselves with a breakfast burrito with Cheddar and pepperjack, onion, eggs, and pico de gallo, with a choice of protein (spicy braised beef, bacon, sausage, chorizo, veggie sausage, or sweet potatoes and spinach), all wrapped up in a flour tortilla. Our choice: chorizo.7337 Forsyth, Clayton.
TACO CIRCUS / Migas Tacos
The glory of Tex-Mex specialty tacos are presented inside Kitchen Clayton, a pick-up-only ghost kitchen. We opt for tacos made scrambled eggs, sautéed vegetables, Monterey Jack, and—what makes them truly migas-worthy—fried corn tortilla chips, shoveled into flour tortillas. It adds the crunch you need for breakfast that you didn’t know you needed. 7928 Forsyth, Clayton.
NEW & NOTEWORTHY
Newly opened eateries, expansions, and additions to longtime favorites
The co-owner is a collector of Batman memorabilia, so the name is especially apt for this superhero-and-comic-themed diner. The former home of City Diner features traditional fare, plus several platters, a credible vegetarian slinger, as well as the signature toast rolls (flattened, stuffed, rolled, and deep-fried slices of brioche). 3139 S. Grand, Tower Grove East.
At the former Eat-Rite Diner, Tim Eagen elevates the greasy spoon genre with memorable iterations of eggs Benedict, a slinger that includes a prime ground beef patty, a nigh-on-perfect double cheeseburger, and house-made French fries. Note the limited hours (8 a.m.–3 p.m. from Wednesday through Sunday) and seating (13 stools). 622 Chouteau, La Salle.
A selection of 17 sweet and savory crepes are offered inside a charming Parisian-themed space in Chesterfield. Options include the popular C’Est Paris (made with Nutella and fresh fruit), La Vie en Rose (with egg, cheese, choice of protein, and a béchamel cheese sauce), and The St. Louis (stuffed with pulled pork, cheese, and topped with barbecue sauce). Note that hours are limited: 7 a.m.–4 p.m. Friday through Sunday. 17409-A Chesterfield Airport, Chesterfield.
At Billy G’s Finer Diner, choose from three indulgent varieties of French toast: Brioche French Toast, Bananas Foster French Toast, and Strawberry Cheesecake French Toast, with sliced strawberries and crème anglaise. 1772 Clarkson, Chesterfield.
Kingside’s on the move. In addition to its flagship in the CWE (236 N. Euclid) and a location in Clayton (8025 Bonhomme), owner Aaron Teitelbaum has opened Kingside Express in the Delmar Loop (6170 Delmar) and a diner-style addition to Lambert St. Louis International Airport on Concourse C in Terminal 1 (10701 Lambert International).
Owned by Chris and Courtney Sedlak (of The Mud House and Hangar), the Rock Hill restaurant delivers on all three of the components in its tagline: “coffee-champagne-kitchen.” Take a seat on one of two large patios or in the whimsical dining area. Order at the counter from a menu containing such favorites as strawberry goat cheese toast, pancakes with berry compote, and build-your-own omelettes. The house cocktails (such as the breakfast margarita) are worthy; order champagne by the split (or splurge on a bottle of Veuve Cliquot Rose). And the Momo-branded coffee is made from beans chosen and roasted in conjunction with Blueprint Coffee. 9500 Manchester.
After helping her brother expand Golden Oak Pancake House, Besarta “Bessa” Asani opened a breakfast place of her own in Warson Woods, where the disposition of the employees is as sunny and “up” as its eggs. 9983 Manchester.
Opened in fall 2023, former fine dining chef Elliott Brown’s fast-casual, grab-and-go eatery in Midtown boasts five varieties of biscuit-based sandwiches and three iterations of biscuits and gravy, made with either sausage, chicken, or local mushrooms and sage gravy. Traditional a la carte breakfast sides are also available, along with a somewhat unconventional but delicious cinnamon roll. 2649 Washington.
Note: This article was updated from an earlier version.