Half & Half
Location: Clayton, Missouri
Our Meal: Brunch
Atmosphere: Farm to Table with a shabby chic decor
Cured Salmon Benedict: two poached eggs over house-cured salmon, with spinach, grilled tomato, a homemade dill hollandaise sauce, and topped with fried capers, a side of homemade hash, and a refill of the grapefruit mimosa.
https://www.halfandhalfstl.com
For the first year in a long time, Alex and I didn't have plans for Easter. Between traveling family and surgeries, we decided to just do our own thing.
Which of course means food.
After reading an article in a recent issue of Sauce Magazine on STL Brunch hot spots, we narrowed down to two restaurants. The winner was Half & Half for one reason: Clara Cakes.
The restaurant was packed (understatement). Easter Brunch brought out the foodies in full force, and with the Easter Specials, it wasn't hard to see why.
Because We always have to try cocktails, and since it was *brunch* I had a sugar-rammed grapefruit mimosa. Alex also had a mimosa, but went with H&H take on the traditional orange juice and bubbly. Both tasty. Neither lasted long.
Even though our deciding factor was the Clara Cakes, I completely changed my mind when looking over the brunch specials. I changed my order to the specialty Cured Salmon Benedict.
It came with two poached eggs over house-cured salmon, with spinach, grilled tomato, a homemade dill hollandaise sauce, and topped with fried capers. It came with a side of homemade hash, and a refill of the grapefruit mimosa.
Alex had the difficult decision of... basically everything on the menu. In the end, he devoured a stack of Tess' Toast; fresh brioche French toast with whipped butter, lemon curd and blueberries, and powdered sugar.
