Half & Half has been on my radar to try, long before it was recognized as one of the Twenty Five Best New Restaurants in St. Louis and consequently eligible for my 2012: Eat and Repeat challenge. However, we'd heard stories about long waits on weekends and sneaking away for breakfast or brunch during the week just isn't possible. We finally stopped by a few Sundays ago after church, determined to wait it out no matter how long it took! Though our wait was quoted at 40 minutes, we found ourselves seated within 15...a pleasant surprised. The first seats available were at the bar, but we snatched those up, having heard service at the bar is typically better than at a regular table anyway.
Half & Half is known for their fancy coffees and brewing methods, but I'm not knowledgeable enough to explain what or why. Ryan opted for an iced coffee since it was so hot out, but wished he could've tried one of the pour-over speciality coffees. The iced coffee was on the sweeter side, with no shortage of half & half (no pun intended!). We mulled over the menu and as tempted as I was to order the giant burger that the guy seating near us at the bar was chowing down on, we'd come to try their breakfast foods.
menu has a little bit of everything on the spectrum of classic (eggs and potatoes) to indulgent (fried chicken livers), savory to sweet (mango pancakes, one of the specials the day we were there!). We decided to split the much raved about Clara Cakes [pancakes with raspberries, mascarpone, and granola] and the Veggie Hash [brussels sprouts, spinach, potatoes, and onions with 2 eggs and toast].
Considering how busy it was (there was a steady stream of people in and out and waiting the entire time we were there), service was much better than we expected, especially after seeing some negative reviews about the service. We were never without water, a good thing considering how hot it was in there (which I attribute partially to the 107 degree temps outside!), and hardly had to wait for our food.
One Year Ago: Blueberry Polenta Muffin Tops
Two Years Ago: Minty Cabbage Salad