When Cielo Restaurant and Bar at the Four Seasons Hotel unveils its brunch buffet at 10:30 a.m. this Sunday morning, March 12, the St. Louis brunch bunch should be paying attention. Here’s a quick overview of what makes Cielo’s latest Sunday offering newsworthy:
The Raw Seafood Bar: “St. Louisans love a brunch that offers fresh seafood. This makes my Italian heart happy,” says executive chef Gian Nicola Colucci. “I work with my seafood suppliers to find the best product for the season. Depending on the time of year, oysters and other shellfish come from different parts of the country; the Northwest has a great supply of oysters this time of year. We prepare the ceviche as an Italian seafood crudo with fresh herbs and spices, a nod to my Italian roots.” (Insider tip: Look for a variety of fresh seafood each week like crab claws, sashimi, sushi, ceviche, and different oysters.)
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
The Breakfast Counter: Chefs stand ready to whip up omelets and frittatas to order from 25 or so scrumptious ingredients, or you can order one of Cielo’s extraordinary French toast selections.
“Our frittatas are made with fresh ingredients and goat cheeses from local farms. We use imported Italian cheeses as well,” says food and beverage director Michael Pechlof. “In Italy, frittatas originated with whatever was left over in the fridge, served with an egg on top.”
At Cielo, they’re made to order and served open-faced in traditional Northern Italian fashion. Try the Cielo frittata, which includes smoked chicken, basil, and mozzarella. For the health-conscious, there’s the egg white frittata, which includes kale, tomato, onion, and roasted red pepper. Better yet, concoct any combination of preferable ingredients.
“Chef Colucci will be rotating the ingredients based on seasonal availability,” says Pechlof. “We want to keep the menu fresh. Guests will experience different flavors on weekly at our brunch buffet.”
About that French toast. “Our baker arrives in the Cielo kitchen at 2 a.m. each morning to bake all the breads, croissants, rolls, and pastries for the restaurant. Who does that anymore?” Pechlof says. “Chef Colucci loves to create a Nutella chocolate cream for our French toast, which he pairs with fresh raspberries. The sweetness of the chocolate hazelnut cream contrasts well with the acidity of the raspberries.”
Although you can load up your omelet or frittata with a host of ingredients, it might be wise to choose a few favorites to save room for more goodies.
The Carving Station: Prime rib, anyone? There are also additional choice cuts each week. These tip-top brunch stations are all about choice.
The Pasta: “I make fresh pasta daily,” says Colucci. “We’ve included traditional Italian dishes with a modern twist, like spinach-and-ricotta tortelli and fresh cavatelli with fennel fronds. We also serve St. Louis favorites, like our lobster mac and cheese. Our pasta selections will rotate; I am excited to highlight our spaghetti with Bolognese ragout, which is one of my mother’s famous recipes.”
The Sweets Cart: Look for cannoli, silky panna cotta, warm brulees, and more lush desserts, but don’t miss the donuts. “I love to eat donuts, especially Italian Bomboloni,” says Colucci. “We serve our made-to-order donuts warm with fillings and toppings, such as Nutella with toasted cinnamon, bourbon maple glaze, strawberry jelly, and more.” Don’t miss the DIY frost and sprinkle privileges at the donut counter.
The (Boozy) Drinks: Unlimited Bloody Marys, mimosas and boozy shakes are included in the adult admission price. “Our Bloody Mary bar will feature more than 25 ingredients, such as house-made garnishes and salts—smoked orange, celery salt—plus stuffed olives and charcuterie,” says Pechlof.
The Juice Station: Too early for a boozy drink? Try freshly squeezed orange or carrot juice, as well as a Ruby Red blend of red beets, pinapple, apple ginger and celery. Top it off with a spicy green juice of celery, mint, cucumber, ginger and a green jalapeño.
The Overview: There’s more to love at Cielo’s new brunch, served every Sunday (except holidays) from 10:30 a.m. to 2:30 p.m., including the view from the Sky View Terrace. “We provide extensive offerings of traditional comfort food and modern dishes in a family-friendly setting, on Sunday, that we felt St. Louis needed,” Pechlof says. The cost: $48 per adult, $25 per child (ages 5–12). Make a reservation online or by calling 314-881-5759.
The Extravagant Easter Brunch: It’s on its way to Cielo, April 16 from 10 a.m.–3 p.m. (The price: $79 per adult, $20 per child.) Look for a carefully crafted menu and family-friendly activities. Here are a few highlights:
- Stuffed salmon with shrimp, seabass, and spinach
- A whole roasted lamb with a kidney bean cassoulet
- Risotto with spring vegatables
- A chacuterie, soup, and salad station
- A Kids’ Corner with small bites
- See chefs make hydrogen gelato.
- Watch kids hunt for Easter eggs on the Sky View Terrace.
- Enjoy special sweets, such as Limoncello tiramisu, cherry lime yogurt panna cotta, mini carrot cakes, and passion fruit tarts.
- Easter children’s activities include an Easter egg hunt, egg painting, a dessert station complete with oversized chocolate eggs decorated on site, photos with the Easter bunny, and art activities in the 8th floor kids’ activity room.
