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Favorite Brunch: Duff’s Continues to Delight
• by Agatha C. Thaller - Photo by Allyson Mace
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Brunch. Not quite breakfast or lunch, this quirky meal dates back to Great Britain circa 1895 when it was created as a way to make life brighter for Saturday-night carousers. Eventually the idea found its way to the United States in the early 1930s and into Duff’s kitchen shortly after it opened in 1972.
As a top St. Louis destination for well over two decades – and Sauce readers’ choice for favorite brunch three years in a row – Duff’s has successfully dominated the competitive late-morning scene. “Tradition, consistency and fresh ingredients are Duff’s recipe for success,” said Karen Duffy, co-owner of Duff’s.
Nestled into the streetscape on Euclid Avenue in the Central West End, Duff’s is the archetypical location to have brunch (or any other meal, for that matter). When entering you walk through a wrought-iron trellis – and if the weather permits, you can sit outside, where large trees will blanket you from the sun. The inside is just as charming. High ceilings, hardwood floors, stained-glass windows – could this place get any cozier?
It can. Because if Duff’s is your favorite place to brunch, odds are you know all of the servers by name. They are easy to recognize because the restaurant has minimal employee turnover – something that contributes to its popularity.
So what’s to eat? Plenty. Matt Voss and Greg Brooks offer up seasonal produce, eccentric omelets and inventive pancakes. Voss has put a spotlight on the “specials,” making them extra special. One summer pancake special boasting sliced pineapple, pecans and butter has pineapple-upside-down cake enthusiasts clamoring for a table. Another popular summer pancake consists of whole grains, fresh strawberries from Scharf Farms in Millstadt, Ill., and crème fraîche. Once strawberry season ends, Voss will incorporate blackberries and blueberries into this dish.
Not a pancake fan? You can order eggs your way or choose from one of the many egg-based dishes such as the California omelet, stuffed with black beans, diced tomatoes and Cheddar cheese and topped with an avocado-tomatillo salsa and sour cream. All eggs and omelets are served with a generous portion of fresh fruit and a toasted English muffin.
Duff’s also serves fabulous Bloody Marys and Mimosas – a staple for any brunch. The orange juice is freshly squeezed and the Bloody Mary mix is made from scratch with a dollop of horseradish to give you that extra zing in the morning.
Not really in the quasi-breakfast mood? Duff’s offers salads and sandwiches during brunch, too. All items are delectable; however, mainstays continue to be the jerk chicken sandwich or the smoked mozzarella, tomato and pesto sandwich.
Although the brunch used to be reserved for Sundays, Duff’s has followed the trend toward serving a Saturday brunch (Friday-night carousers, take note). If you want to beat the typical brunch crowd, go on Saturday. If tradition is what you crave, go on Sunday, but make a reservation in advance.
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