AVOCADO TOAST
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.
Kevin A. Roberts
The Cured Salmon Gravlax at Milque Toast Bar
A slab of eggy brioche is weighed down with pickled peaches, red onion slivers, and fragrant herbs. Somehow, it tastes even better in the eatery’s happy environs—all tall windows and greenery. 4605 Olive.
Companion’s house-made toast is heaped with options. Try the smoked salmon with English cucumbers, Boursin cheese, and greens on sourdough. 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 and chile flakes. 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.
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 local heirloom tomatoes, hot honey, and crumbled feta, as well as the option of a poached egg. Top it off with a boozy breakfast drink, such as a blood orange mimosa. 100 W. Lockwood.
The new Clayton spot features bone broths, cold-squeezed juices, and felicitous vibes. Salads, pastries, and a groovy avocado toast are all enjoyable. 8401 Maryland.
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). kaldiscoffee.com.
VEGAN
GATHER / Vegan Breakfast Bowl
This dish checks all the healthy, plant-based boxes for breakfast: Roasted sweet potato with maple syrup and cinnamon is topped with granola, blueberries, and coconut yogurt. 1854A Russell.
Kevin A. Roberts
Gather
THE MUD HOUSE / Spicy Tofu Scramble
Made with peppers, potatoes, mushrooms, cilantro, and a baguette, this scramble will add a little spice to your morning routine. 2101 Cherokee.
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 / Chikn n’ Waffle
A fluffy waffle is topped with fried “chickn” and served with “rum-buttah” maple syrup. 2203 S. 39th.
BRUNCH DRINKS
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.
Kevin A. Roberts
The Dogg Father, Adult Chocolate Milk, and Punch Drunk at Hatch’d
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. eatatshack.com.
Its over-the-top bloody mary garnish bar is gone for the time being—consider it one more culinary casualty of the pandemic. But SqWires still has plenty of libations. The 15-ounce Loaded Bloody Mary Bottle replicates what the garnish bar did so well, with a mix of flavorful toppings, including bleu-cheese-stuffed olives, celery, pickle spears, bacon, cherry tomatoes, cheddar cubes, and lime. 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. 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.
SHAKSHUKA
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. At Polite Society (1923 Park), shakshuka consists of pork sausage, chiles, and mushrooms, along with a toasted baguette to sop up the tomato-y goodness. Egg 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.
Kevin A. Roberts
Shakshuka at Winslow's Table
SNAPSHOT OF A DINER
A day in the life of one diner veteran
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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.”
BREAKFAST SANDWICHES
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.
Kevin A. Roberts
The Egg Rick Muffin at Grace Meat + Three
Owners Chris Meyer and Mike Miller (the same team behind Kounter Kulture) built an entire dining concept around the breakfast sandwich, after creating rampant demand at the Tower Grove Farmers’ Market. They’ve since expanded the menu, including a house-made English muffin sandwich with a turkey sausage patty, omelet-style egg, micros, pickled red onion, and brown butter aioli. 4476 Chouteau.
The Tower Grove East restaurant makes the bagels for all its sandwiches. Try the Sausage, Egg, & Cheese, with a house-made sausage patty, cheddar cheese, and a Buttonwood Farm egg. 3149 Shenandoah.
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.
Both the atmosphere and menu have an ’80s flavor. Case in point: the Abe Froman, a nod to the Sausage King of Chicago in Ferris Bueller’s Day Off. It’s a biscuit sammie piled with (what else?) sausage, egg, avo, spinach, provolone, and honey Sriracha. 20 Allen.
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 Seatac 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.
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BISCUITS
The simple morning masterpiece is the cornerstone of a handful of new spots.
Kevin A. Roberts
The Sausage, Egg, and Cheese Biscuit Sammie at Honey Bee’s
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. 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.
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 / Gyro Omelet
Gooseberries offers a range of breakfast food, including chalkboard specials. For a Greek-inspired option, try the three-egg gyro omelet, stuffed with gyro meat, red onion, tomato, spinach, and feta. 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.
Kevin A. Roberts
Breakfast Tamales at Southwest Diner
EGGS BENEDICT
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 / Eggs Madison
Of the three Bennies offered during Saturday and Sunday brunch (all served with house potatoes or a side of fruit), we prefer the classic Eggs Madison, with smoked salmon and capers. 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.
KEVIN A. ROBERTS
Polite Society's Chorizo Avocado Benedict
BRUNCH BUFFETS
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 $19.99. Cinder House’s $39 weekend brunch features plated breakfast and lunch favorites plus unlimited breakfast pastries, bresh baked breads, charcuterie, cheese, and seasonal fruit. At BEAST Butcher & Block, the city’s first “live fire brunch buffet” boasts amazing smoked meats and omelets cooked over hot coals, in addition to classic fare, all for $29.99. 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 $33, 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.
FRENCH TOAST
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.
At Billy G’s, brunch meets dessert in several indulgent items: the Baked Apple Waffle (topped with whipped cinnamon butter), the French Toast Bake (French toast bread pudding with cinnamon brown sugar), and the Strawberry Cheesecake Waffle (decked out with strawberry syrup and cream cheese crème anglaise). 131 W. Argonne, Kirkwood
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 next level. 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 includes a riff that includes brioche, mascarpone crema, strawberries, fig syrup, and crispy pancetta. Two 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.
CREPES
ROOSTER + CITY COFFEEHOUSE & CREPERIE
In a town with a rich French heritage, it’s unsurprising that you can find a quality crêpe in the city or county. Dave and Kara bailey serve up crêpes savory (the Mo. Made German Style Sausage) and sweet (the S’More). In Clayton, a colorful chalkboard touts an array of options, from the Santa Fe to the Tuscany. Our suggestion? The French Connection, naturally. Rooster: 1025 Washington, Downtown, and 3150 S. Grand, South City; City Coffeehouse: 36 N. Brentwood, Clayton.
KEVIN A. ROBERTS
The Original Pancake House's Buttermilk Pancakes
PANCAKES
The local institution sells a single pancake or, for two dollars more, a short stack. 5980 Southwest, South City.
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.
OPH offers a dizzying 17 varieties, including buttermilk, blueberry, chocolate chip (pictured), and several oven-baked options.
A forkable pancake sandwich of sorts, Clara Cakes are stuffed with raspberry compote and mascarpone, then topped with crunchy granola.
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.
GOLDEN OAK PANCAKE HOUSE + SILVER PANCAKE HOUSE
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 is two pancakes (traditional, blueberry, or chocolate chip) plus a choice of protein or roasted veggies. 2741 Lafayette, Gate District.
KEVIN A. ROBERTS
WAFFLES
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 locations.
This vegetarian/vegan restaurant and bakery serves two kinfs of waffles on the weekends, one topped with berries, the other with vegan “chickn” and rum “buttah.” 2203 S. 39th, Shaw.
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 and scrambled egg, 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 Mexico 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 and a snowfall of grated Cheddar, with the—genius!—addition of bacon. Go for Full Olé: the Christmas 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, eggs, and chorizo, all wrapped up in a flour tortilla. 7337 Forsyth, Clayton.
TACO CIRCUS / Migas Tacos
The glory of Tex-Mex specialty tacos are expertly presented here with 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
After helping her brother expand Golden Oak Pancake House, Besarta “Bessa” Asani opened a breakfast place of her own. 9983 Manchester.
Situated 530 feet from its original location, the new downtown spot in the former Dubliner space offers a 60-seat mezzanine for overflow seating and private events.
The ranch-themed restaurant serves breakfast all day, including a range of gluten-free options. 2742 Lafayette.
Kingside’s on the move: relocating its flagship spot to Euclid and Maryland, opening a to-go concept in the Loop, and bringing a diner-style addition to the airport.
Earlier this year, Mike Randolph’s popular breakfast spot added an awning to its front patio, expanding seating and providing a prime perch in downtown Clayton. 8135 Maryland.
