The Libertine is adding Sunday brunch for the first time, beginning Sun., May 8 – Mother's Day – and will roll it out full time in early June.
"We've been asked by so many of our loyal patrons to serve a weekly Sunday brunch for so long," co-owner Nick Luedde says. "Finally, I sat down with chef Matt Bessler and beverage director Ben Bauer, and we discussed how we could execute The Libertine's unique dining concept of creative decadence and hedonism [in] a brunch service."
A few dinner best sellers are available, like the Diner Burger with housemade Cheese Whiz, and the Duck & Pie, maple syrup-soaked fried duck legs with duck confit and savory apple pie. Bessler also offers classic country-fried, dry-aged steak and eggs with Wein sausage gravy, over-easy farm eggs and smashed potatoes; the Parisian Benedict with poached eggs on butter brioche, black pepper Gruyere, jambon de Paris, spring spinach, smashed potatoes and fleur de sel; and the Double-Down Homage, made with country-fried foie gras, the Libertine's Cheese Whiz, Creole-citrus aioli, thick-cut bacon and a maple syrup drizzle.
"On the menu, of course, you'll find The Libertine's own way of reimagining breakfast classics," Luedde says. "But tucked within those, you are sure to find some truly hangover-curing, mind-awakening, worth-dragging-the-kids-out dishes and cocktails that I'm certain will blow St. Louis diners away."
Bauer has also developed a few breakfast-ready cocktails to complement Bessler's menu. His Bloody Mary comes with either Aquavit or duck fat-washed thyme vodka, a kimchi and gochujang Bloody Mary mix, black pepper and pickles. If a mimosa is more your speed, the With Bubbles... combines fresh-squeezed orange, passionfruit, guava or peach nectar and Perlada NV Cava. Another option is the Waking Bowie, with gin, Lilles Rose, Capelleti and citrus. A selection of German and local "breakfast beers" are also available.
"Brunch is literally my favorite meal," Luedde says. "In Chicago, where I lived for close to 20 years, going to brunch is more than a tradition – it's really a rite of passage. To become a true Chicagoan, one must brunch, brunch often and brunch well. We are so excited to be able to offer a mind-blowing brunch experience like one might find in Chicago right here in my beloved St. Louis."
Be the first to try brunch at The Libertine from 10am to 4pm on May 8, and look out for weekly brunch the first or second week in June.
The Libertine, 7927 Forsyth Blvd., Clayton, Missouri, 314.862.2999, libertinestl.com