Yolklore
Mary Bogacki trained in fine dining and put those standards on a breakfast counter, and Yolklore says the biscuit and gravy gets people driving across town.3
Why go
The shop sits at the corner of Watson and Grant Road, next to the Grant's Trail walking and cycling path.1 You order at a counter and eat off disposable containers with real silverware, at stools and a long table.1 Chris Westbrook took the business over in early 2025 and said he would keep the scratch-made format.2 Everything below is Ann Lemons Pollack's plate in November 2016, so read the board before you commit.
Order this / avoid
- Order: the biscuits and gravy, which is what the shop leads on today.3
- Order: the Nest Egg if it is on. Biscuit dough goes into a large muffin tin around two sous-vide eggs, crisp bacon and cheddar, then pickled red onion and minced preserved lemon on top.1
- Avoid: ordering the mushroom frittata expecting an omelet. Pollack got something closer to a small casserole, eggs baked with goat cheese and mushrooms.1
What locals & experts say
- Ann Lemons Pollack, St. Louis Magazine (22 November 2016), on the Nest Egg: "The biscuit dough is firm and crunchy, the eggs, cooked sous vide ... have a tender, firm white and a soft yolk that's still just a wee bit runny in the very center. The tartness of the onion and lemon punctuate things here and there very nicely, thank you."1
- Pollack on the format, same review:
Don't mistake Yolklore for one of those chain breakfast places. It's local, it uses a lot of local suppliers, and the menu, while brief when compared to the chains, is a lot more interesting.
1
Good to know
- Timing: breakfast and brunch only.3
- Parking: the lot looks busy and turns over fast, because people order at the counter and go.1
Verdict
could-visit — Ann Lemons Pollack ate the Nest Egg here in 2016, biscuit dough pressed into a muffin tin around two sous-vide eggs, and wrote it up as a serious piece of breakfast cooking in a fast-food format. That is the high-water mark on the file and it is nine years old. Chris Westbrook took the counter over in 2025 and said he would keep the scratch-made format, and the venue's own page now leads on the biscuits and gravy. Worth a stop on that road; not worth crossing the metro until somebody eats there for a byline again.