Florentin, Ben Poremba’s acclaimed brunch spot, is getting a new address—just a few doors from its current one.
Last month, the chef and restaurateur announced that the restaurant will relocate to the former Steve’s Hot Dogs space, at 5248 Delmar. Florentin’s last day at the original location was April 19.
“Your favorite brunch spot is moving up the street to plant her roots next to Nixta,” Poremba announced in the email. He noted that Florentin’s new address will place it in the same complex as Nixta. A shared green space known as Maker’s Yard will be between the two concepts.
Florentin reopens Friday, May 29. Here’s what to know before you go.
The Concept
Named after Poremba’s favorite neighborhood in Tel Aviv, Florentin is inspired by two “very dear places to me,” Poremba explains. “One is Tel Aviv, and the other is Marrakesh. The new Florentin is trying to capture the similarities between the two cities. They’re very vivacious, fun with tons of color, and kind of wellness-oriented, if you will.”
This iteration of the concept features more seating and counter service. The daytime restaurant will not be taking reservations. True to its initial mission, the kitchen will serve “Israeli, Levantine, and Middle Eastern food—more brunchy with a lot of egg dishes,” Poremba says. “Ninety percent of the menu is vegetarian. It’s beautiful. It’s colorful. It’s bold.”
The Atmosphere
Florentin’s exterior and a wall in the dining room received a fresh coat of electric blue paint imported from Europe, as it was not available in the U.S. Poremba brought back the original paint sample from the Majorelle Garden Yves Saint-Laurent house in Marrakesh.
The space features 40 seats inside and 25 seats outside that overlook the lawn of the Maker’s Yard, which connects Florentin, Nixta, and Poremba’s forthcoming pizza concept Del Bono. Seating includes black wooden banquettes and booths, smaller tables, and a large wooden communal table in the center of the room topped with an antique brass lamp. Rustic décor from Poremba’s antique collection including vintage fans, radios, and serving trays embellish the space.
At one entrance, Poremba’s collection of hamsas decorates a wall. In the main seating area, a mural of the neighborhood hangs on the electric blue wall. The dining areas also feature photography by Joel Slotnikoff and Alec Rosenblum, as well as framed images from the Museum of Moroccan Judaism.
The Menu
The café will feature coffee, tea, cold-pressed juice, and signature blended juice. “One of my first jobs in Israel was as a barista in the ‘90s. I created two drinks that I still serve at Florentin today,” Poremba says, referring to his beet-pomegranate-lime juice and Shemesh—a tahini, date, and milk steamer. (Florentin’s version utilizes oat milk for a completely vegan offering.)
The pastry case will feature a rotating selection of baked goods such as cinnamon and chocolate babka; sufganya (an Israeli doughnut filled with custard); and borekas in flavors such as feta-zaatar and potato with caramelized onion. “My wife makes crazy good banana bread that we’ll also offer,” Poremba says.
Pita will be baked in the wood-fired oven at Del Bono next door, and some bread will be sourced from Union Loafers. Bagels will come from Bengelina concept Deli Divine and be available in specialties such as the Berber bagel with lox, j’ben (Moroccan farmers’ cheese), roasted tomato, preserved lemon, capers, and green harissa—“bagels and lox but with a serious punch.”
Additional breakfast items (available during all hours of operation) will include shakshuka and Marrakshi-style avocado toast with lemony artichokes, argan oil, and cumin.
Lunch (served after 11 a.m.) will include Poremba’s signature Hummus Abu Omri (meaning “father of Omri”) with marinated chickpeas, pine nuts, and pita; baba ghanoush with pistachio, pomegranate molasses, and pita; and lamb kefta pita with salad and amba (a tangy condiment made with mango pickle).
A grab-and-go case will feature items including egg salad, hummus, spreads, breads, and snacks.
Weekend specials will include a Moroccan breakfast with beghrir (semolina pancakes), m’sammen (flaky flatbread), j’ben, amlou (almond-argan butter), whipped butter, and homemade jam. Poremba is also excited to offer kubaneh, a traditional Yemenite Jewish bread served with hard-boiled eggs, grated tomatoes and spicy z’houg.
The Backstory
A prolific restaurateur and one of St. Louis’ most talented chefs, Poremba started Bengelina Hospitality Group with Salume Beddu in 2008. Four years later, he opened Elaia and Olio, two revered restaurants in the Botanical Heights neighborhood. The restaurants’ success allowed him to expand to other concepts, including Nixta and AO & Co., Bar Moro, and Deli Divine, as well as the now-shuttered Old Standard, Parigi, and The Benevolent King. The restaurants garnered national acclaim, including James Beard Award semifinalist nods.
Then, in 2023, he announced the temporary closure of the Botanical Heights restaurants (with the exception of AO & Co.) with the intention of relocating the concepts to the up-and-coming Delmar Maker District in 2024. While Nixta is the only one of the three concepts to have reopened to date, Poremba launched two other concepts along the way: the fine-dining, Mediterranean-inspired Esca and the Israeli-inflected Florentin. Despite the impact of the tornado on May 16, 2025, Poremba remains committed to the neighborhood.
“A year after the tornado, I knew I was going to reopen restaurants I had. But once Olio collapsed, I really didn’t think I’d also be adding two new concepts to the mix,” he says. “We’ve taken over this entire complex to build this communal yard in order to make it not just a place for restaurant guests but also to provide amenities so anyone can hang out and have fun.”
Florentin’s relocation marks Poremba’s 20th restaurant opening.
Del Bono is slated to open at the Maker’s Yard next month.
Esca Vino Spuntino is tentatively slated to debut in the former Florentin space in late summer.
Florentin
📍 5248 Delmar, Delmar Maker’s District
📞 314-348-1111
⏰ 9 a.m.–3 p.m. Wed–Sun
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