Some breakfast spots are born, and some are reinvented. 🥐
Winslow’s Table falls firmly into the second camp — it took over a beloved University City space and turned it into one of the most talked-about breakfast destinations in the St. Louis area.
Built by a husband-and-wife restaurant team with serious culinary chops, this farm-driven cafe blends comfort food with elevated, seasonal ingredients.
Here’s how a humble Delmar Boulevard storefront became a morning ritual for so many locals.
How Winslow’s Table won University City’s hearts
Winslow’s Table sits inside the old Winslow’s Home building on Delmar Boulevard, a space that spent over a decade as a beloved farm-to-table general store before chefs Michael and Tara Gallina took it over and reimagined it. 🌾
The couple, already known in St. Louis for their acclaimed restaurant Vicia, teamed up with business partner Aaron Martinez of Take Root Hospitality to create something that felt both new and familiar.
Rather than erase what came before, they leaned into it, keeping a farm-fresh, ingredient-driven identity while expanding the menu to include full breakfast, lunch, and bakery service.
The breakfast lineup is where Winslow’s Table really built its following.
Dishes lean on seasonal, locally sourced ingredients from small farm partners, giving even simple plates like eggs and toast a rotating, thoughtful edge.
The bakery case gets just as much attention, with fresh-baked pastries, scones, and breads pulled together every morning, giving the space a warm, just-baked energy from the moment the doors open.
That balance of comfort food and elevated technique, paired with a genuinely casual counter-service vibe, is what turned Winslow’s Table from a reopening curiosity into a fixture of the University City breakfast scene. 💛
Food Highlights
-
Farmer’s Breakfast: Two farm eggs any style with potatoes and house-made toast, butter, and jam, plus a choice of bacon, fruit, or chicken sausage.
- Classic BEC: A fried egg over medium with bacon, American cheese, and caramelized onion aioli on an English muffin.
- Tex-Mex Omelette: Four eggs with roasted red peppers, onions, crispy corn tortillas, cheddar, pickled red onion, feta, and cilantro, served with roasted poblano cream.
-
Shakshuka: A stew of spiced tomato and pepper with two baked eggs, garbanzo beans, garlic yogurt, herbs, and za’atar toast.
-
Avocado Toast: Avocado, salsa macha, and shaved radishes on toasted sourdough bread. A fresher, spicier spin on the brunch staple that shows off the kitchen’s ingredient-forward style.
-
Mushroom and Greens Quiche: Farm-fresh eggs with roasted mushrooms, sautéed greens, and gruyere cheese, served with a side of dressed greens.
-
Breakfast Burrito: Scrambled eggs, cheddar, tater tots, and bacon wrapped in a flour tortilla, served with salsa roja.
-
Olivia Special: Scrambled farm-fresh eggs with potatoes, fruit, toast, butter, and apple butter, with an option to add bacon or chicken sausage.
Atmosphere
Winslow’s Table keeps a casual, counter-service rhythm — order up front, grab a seat, and the food comes to you. 🌿
The space carries over some of the original building’s warmth, with a shaded outdoor patio that stays popular on nice mornings and plenty of indoor seating for the lunch rush.
It has a relaxed, community-market feel thanks to the retail shelves of local goods tucked throughout the space. Even during busy weekend hours, the vibe stays approachable rather than rushed.
Bottom Line
Farm-fresh ingredients, a genuinely thoughtful breakfast menu, a cozy patio, fresh-baked pastries daily, and a couple-owned team with real culinary credibility make Winslow’s Table an easy University City breakfast pick. ☀️🍽️
Address:
7213 Delmar Boulevard, University City, MO 63130
📞 (314) 725-7559
🕔 Open Daily, 8:00 AM – 3:00 PM