Kevin A. Roberts
There’s something civilized about a savory breakfast. At Rise Coffee House, some customers opt for a scratch-made buttermilk biscuit topped with mushroom gravy and chives, but the most popular item on the all-day menu is the version that’s split open so it can be stacked high. The recipe comes from St. Louisans Chad and Alex McCracken (the brothers now own The Wydown Coffee Bar in Washington, D.C.), and it’s a biscuit so perfect that Rise owner Jessie Mueller sent the lead baker there to learn the nuances. “Biscuits are extremely fickle,” she says. “A lot of the time, you just have to toss out the dough and start over.” No less thought and effort have gone into the homemade mayo and the semi-scramble of farm eggs and cream, finished in the oven with sharp cheddar and chives. Some devotés prefer to cap it there. Others add avocado, bacon, and, as long as they last, sliced heirloom tomatoes from the Tower Grove Farmers’ Market. 4176 Manchester.
