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1104 Locust St St Louis MO 63101
(314) 241-8118
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(314) 241-8102

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Status: Open


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Information about this business (4)

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...

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Editorial reviews from the web (6) view all


Elegant savory and sweet crêpes in a bistro-like storefront.

Rooster Crepe.Sandwich.Cafe. Restaurant Review

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...

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My wife daugthrr and myself went do roosters on Locust. We waited about 20 minutes for our seed which was fine because when we walked in they were packed...

Average Rating

Thank you Yelp for another amazing find when I was in St. Louis! I followed raving reviews to this place and fell in love. The space and decor is perfect...

Business description (7) view all

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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