Brunch has always been a popular weekend diversion for St. Louisans (SLM noted several of them in our recent "50 Best Breakfasts in St. Louis" feature). There are now two more for us to check out.
Harvest restaurant just announced plans for a brunch service on Sundays from 11 a.m. to 2 p.m., beginning on February 5. It will be a plated affair, with a tidy assortment of familiar (skillet-roasted mussels, shrimp & grits, whole leaf Caesar salad) and unfamiliar, but brunch-appropriate, dishes, like chorizo-forest mushroom hash with a one-hour farm egg, or a riff on Eggs Benedict made with fried eggs and a white cheddar mornay. Subscribers to Harvest's newsletter were also reminded of Wine Wednesdays (where some bottles are half-price) and certain "three courses for $30" nights, not a bad deal considering entrees at Harvest average $25. More info is here.
And today, Central Cafe and Bakery (located at 331 N. Euclid in the land-o'-brunch CWE) announced plans for an "All You Care to Eat" buffet to be served on both Saturday and Sunday from noon to 3 p.m. beginning this Saturday, January 14. The buffet features items from their regular menu, listed here. Note that the $10.99 price does not include drinks, bakery items, taxes, or tips.
UPDATE: We were remiss in not reporting that the Market Grill at 728 Lafayette in Soulard is also opening for brunch beginning this weekend, on Saturdays and Sundays from 10 to 3. Chef John Olson's plated-dish menu includes the breakfast standards, of course, a few popular soups and salads from MG's lunch menu, plus Olson is baking his own scones, muffins, and cinnamon rolls. One item is definitely worth investigating here: a "build your own biscuit" option, where an oversized, homemade biscuit ($3 base price) can be topped with different types of sauces, farm eggs cooked a variety of ways, and local meats (most sourced from Hinkebein Hills Farms), like pork belly, house cured bacon, and Olson's own breakfast sausage. You know, we at Relish have never had a $10 biscuit before...but are looking forward to the opportunity.
