Sardella
Iced Americano
Eggs Benedict Raviolo – Mortadella, Bread Ricotta, Egg Yolk, Brown Butter Hollandaise, Potatoes
‘Nduja French Toast – Fried Chicken, Pickled Fresno Chilis, Maple Syrup
A rare Missouri recipient of the JBF Award for Best Chef: Midwest, Gerard Craft’s name carries a lot of weight in St. Louis, and during Brunch at Sardella the Niche Food Group team spins classic plates clever by way of imported Italian ingredients with great success.
Now part of Clayton for three years, sister-space Pastaria having since launched an outpost in Nashville, it is only on weekends that Sardella opens its doors at 10:00am, nearby street parking highly convenient and the space itself approachable with an open concept featuring bright colors, plenty of wood and artwork.
Seating nearly a dozen guests just moments after opening, the lone server lending help to a bartender suddenly inundated with orders for a variety of specialty Cocktails, it was after perusing the Pastry case that Coffee was ordered, the $4 Iced Americano from Sump unfortunately a bit acrid at first, but slowly mellowing with time.
Fortunate to order Food before two large parties, both items delivered simultaneously fifteen minutes later, fans of Eggs Benny will likely be fascinated by dueling Ravioli that perfectly replicate the dish’s flavor right down to hints of Yeast in “Bread Ricotta,” while those unafraid of a little heat should dive right into Fried Chicken and French Toast smeared with spicy Calabrian Sausage that is subsequently doused with infused Maple Syrup.
www.sardellastl.com
