Yellowbelly adds new dishes at weekend brunch

The refreshed menu includes four California-inspired dishes and bottomless sparkling wine shrubs.

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Yellowbelly aims to brighten the cold, gloomy winter days by adding four dishes to its brunch menu. The “island-themed” Central West End restaurant debuted the latest brunch additions on December 7, and they’ll be available every Saturday and Sunday from 11 a.m. to 3 p.m.

Yellowbelly co-owners Tim Wiggins and Travis Howard drew inspiration for the new items from Californian brunch dishes. “I love having brunch whenever I go to California,” Wiggins says, adding that the menu's evolved to feature the kind of dishes that diners have embraced since brunch service launched in March.

The new offerings include bottomless sparkling wine shrubs for $15. Two house-made shrubs are available, pineapple sage and grapefruit ginger, both topped with sparkling wine. “They’re really light, so you can have four or five glasses, and it’s only like two glasses of wine,” Wiggins says.

The Market Salad changes weekly based on what’s fresh at the market. The selection typically features a flavorful protein atop a fresh, light salad. For example, a recent offering included grilled skirt steak with romaine, arugula, avocado slices, tomatoes, Parmesan, and Baja ranch. The Market Salad also appears on the weekday lunch menu and the brunch menu.

The Breakfast Sandwich is a dense, hearty twist on a traditional egg-based brunch sandwich. The house-made andouille sausage brings a little spice, while the pineapple jam counters with tangy sweetness. The sandwich is finished off with classic American cheese and a fried egg, and served on a springy, domed togarashi bun baked on the premises. You can switch pork belly in for the andouille sausage if you prefer.

The base for the Cowabunga Bowl is a bed of white rice, sauteed bok choi, crispy chickpeas, macadamia nuts, and chives. The dish features a rotating protein and a different type of kimchi every week. We tried it with lotus root kimchi and shredded pork, a combination that Yellowbelly manager Seth Wahlman says has been well-received in tastings. A spicy aioli dressing finishes the dish. Like the Cowabunga Bow, it varies in price depending on the protein and kimchi used.

Finally, the breakfast plate delivers a truly Yellowbelly take on a traditional meat-and-eggs brunch. The dish features two sunny side-up fried eggs, pork belly, shishito breakfast potatoes, and a sea biscuit topped with chives and spice.

The brunch menu also still includes such favorites as fried chicken and waffles with whipped plantain butter and maple syrup, shrimp and grits, and the Big Kahuna Burger, a weekday menu signature.

You can also catch up with the Yellowbelly team this Sunday, December 15, for the Ugly Sweater Holiday Cocktail Pop-up at Road Crew Coffee & Cycles in Tower Grove South. The pop-up runs from 6–10 p.m., when Wiggins and Taylor James will mix festive cocktails while DJs spin the tunes. The ugly sweater is optional, but $3 per cocktail sold will go to Family Gift Drive, which helps provide gifts and daily necessities to families with children with special needs.

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Photo credit Andrew Trinh

Yellowbelly

4643 Lindell, St Louis, Missouri 63108

314-499-1509

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Lunch, Wed - Fri 11 a.m. - 3 p.m.; Dinner, Sun - Thu: 4 p.m. - 10 p.m.; Fri - Sat: 4 p.m. - 11 p.m. Brunch, Sat - Sun: 11 a.m. - 3 p.m.

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