Photo by Laurie Skrivan (Post-Dispatch)
Spare No Rib and Egg
Last year was a busy one for Spare No Rib. Owner Lassaad Jeliti moved his Mexican-slash-barbecue restaurant to new digs at the southern end of South Jefferson Avenue and turned its original Gravois Avenue space into a full-fledged version of its weekend brunch service, Egg. Both restaurants — separate but indivisible — prosper thanks to the expert cooking. The ribs and pulled pork hold their own against St. Louis’ barbecue titans, while the carne asada, chorizo and other taco/sopes fillings are as delicious as anything you can find on Cherokee Street or in North County. Egg has established its own identity, though, with fare like a corn-bread Benedict and the North African baked-egg dish chakchouka.
Hours: Spare No Rib: Lunch and dinner Monday-Saturday;Egg: 7 a.m.-2 p.m. Tuesday-Friday, 9 a.m.-2 p.m. Saturday-Sunday (closed Monday)
Opened: 2014
Must order: Pulled-pork sandwich (Spare No Rib, $13) and Chakchouka (Egg, $13.50)