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Originally Posted by shroomgirl  Breakfast can be so great with just good ingredients. Nothing fancy cooked eggs, breakfast meats, breads, potatoes (grits), waffle/pancakes, fruit.....
why then do restauranteurs shy away breakfast.....most say they can't make money. Marigold in Madison WS does.....Letoile has cold offerings for breakfast....Baton Rouge has several breakfast places....shoot Cafe du monde, coffee beignets and milk....
I'm shaking my head wondering why a city the size of STL has no decent breakfast place. ugh, if I weren't so adverse to opening a restaurant I'd do it myself.... |
I don't quite understand that - STL is supposed to be a pretty cosmopolitan city.
There are so many successful breakfast places here, some of which provide lunch and dinner as well. Breakfast seems to be a big thing in the SF-East Bay area.
I'm on my way out in a bit to meet some friends for breakfast at a place called Sam's Log Cabin. The building was built in the 1930's, and it's really a og cabin, set square in the middle of the city. Most of the food used is organic or locally produced, great eggs, super coffee, fresh! fesh! fresh!
Customers range from old timers right through to the younger crowd.
Shel