× Expand Grits & Grillades

Little Bird, a new breakfast joint from local restaurateur John Perkins, gave diners a first taste of its brunch fare at a pop-up event this weekend at its sister restaurant Juniper, in the Central West End.

Little Bird will serve Southern-inspired breakfast dishes that highlight traditional cooking and local ingredients. Many of the plates come in cast-iron skillets atop a wooden plank, giving the food a more rustic feel.

Dishes range from light breakfast fare to heartier brunch and lunch items. Pictured below is the ambrosia granola, the restaurant’s clever tribute to Southern ambrosia, includes coconut yogurt, pumpkin seed granola, fresh strawberries, and a dollop of burnt marshmallow.

The angel biscuit cinnamon roll (pictured below) is packed with sugar and cinnamon and slathered with buttermilk icing. Pain Perdu, or French toast, has two dense pieces of bread with strawberry jam on top.

For brunch-goers who crave savory dishes, there’s the Sando and Grits & Grillades. The former is a buttermilk biscuit with fried chicken skin, fried chicken, pimento cheese, and 'bama sauce. The latter includes crispy pork cutlet atop creamy cheddar grits, red eye demi, and sofrito. Guests can add a fried egg to the grits, if they dare.

Little Bird also boasts an extensive drink menu. Southern-themed cocktails include a Potlikker Blood Mary, a play on the classic drink with celery and lemon-infused vodka, mezcal, potlikker, house made spicy tomato catsup, and fermented pickle brine. In a nod to Kentucky, the Brown Derby cocktail includes bourbon, luxardo, grapefruit, mint, honey, and lime.

The restaurant has local and regional draft beers. It will also serve beer bottles and cans and a small selection of wine spanning white, red, and rosé on its brunch menu.

Little Bird plans to take over Juniper’s location at 360 N. Boyle after the latter moves to a new development at 4101 Laclede Avenue a few blocks over.

Juniper has revamped the space a bit to pay tribute to its sister restaurant’s name. Birdcage lights hang in the front window and walls and the furniture has light, whimsical colors.

Executive chef Glenister Wells will helm the kitchen. The restaurant will be open Tuesday through Sunday from 7 a.m. to 2 p.m., serving the breakfast and lunch crowd.

The restaurant will open before the end of the year.