Know more about this business than we do? Cool! Please submit any corrections or missing details you may have.Help us make it right
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.
Pac Van leases sells mobile offices, modular buildings storage containers Products include modular offices, office trailers storage trailers
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...
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...
Elegant savory and sweet crêpes in a bistro-like storefront.
Recently moved to St. Louis and a friend recommended Rooster. Arrived on a Saturday and after a shorter than expected wait, our buzzer indicated a table was ready for us. The host took our buzzer and then nothing happened. Being patient we waited for 15 more minutes and then approached the host. …
One of the best breakfast places around. Since it is so busy it can take a while to get a table, but I is always worth the wait. I enjoy the blt with egg on it and a bloody mary.
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...
If you don't see your business listed on YellowBot, please add your business listing.
YellowBot wants to get your input! If you have a comment, find a bug or think of something neat we should do, let us know by emailing us.
© 2007-2014 Solfo, Inc. – All rights reserved