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Rooster is a popular choice among locals and tourists for brunch in downtown St. Louis. This cafe serves great coffee, tea and beverages. Sip on some breakfast beer with European classics like sandwiches and crepes. They specialize in crepes, with an array of sweet and savory renditions on offer.
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Rooster is a European-style cafe that specialize in crepes as well as unique sandwiches & salads. We provide a one-of-a kind, romantic, classy and comfortable atmosphere in which customers can enjoy the highest quality and unique food and drinks for the lowest price possible.
Please join us Monday through Friday for breakfast starting at 7am, or lunch until 3pm. We are open for brunch 9:00-3pm...
First the clubs were supposed to save downtown’s soul. Then it was the lofts, promising resurrection with every swath of expose
Rooster is a wake-up call for the senses. The café is often loud and bustling, filled with the aromas of brewing coffee and crêpes fresh off the griddle. The signature dish comes in three main variations: breakfast (egg, baby arugula and goat cheese), savory (Missouri sausage, spiced apples and cheddar) and sweet (poached apricots with toasted almonds, ginger and crème fraîche). Enjoy them...
We recently visited STL for a Cardinals game and met up with some friends for brunch here. It was quite crowded and we did have to wait about 30 minutes for a table. Luckily, the weather was nice because there is almost no waiting room inside. I would recommend trying out one of their mimosas or the breakfast beer. The mimo was so delicious that I had to have seconds! I ordered the BELT and...
I've never gotten remotely hot food out of the kitchen at this place, and they only serve eggs and potatoes. Oh, and don't expect to eat a quick meal--you're going to be waiting for quite a while. Go to Benton Park Cafe in Soulard instead.
Rooster is a classy European-inspired downtown creperie and breakfast eatery. Open for brunch and lunch, its menu features brunch plates like fried eggs and Andouille sausage with gravy and roasted sirloin crepes, and lunch options like croque monsieur and madame.
Twice a year when I was growing up, my family would contact a handful of farmers in Illinois that were still raising livestock the old fashioned way. We would call the beef farmer directly two weeks ahead and ask him to pick us out a cow. When we arrived, the local butcher had prepared the entire cow, along with a whole pig, a whole lamb, and several dozen chickens. We would load all of the...
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