Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.
"Violet! You're turning violet, Violet!"
We all know the scene from the classic Roald Dahl novel-based film filled with oompa loompas and tantalizing sweets: bubblegum addict Violet Beauregarde gets a hold of a multi-course flavored chewing-gum prototype and proceeds to consume it against eccentric Willy Wonka's wishes. The final flavor, blueberry pie, causes the character to go blue in the face, inflating her body into a bloated, oversized blueberry.
The silly story is the inspiration for Melt's "Violet Beauregarde," one of Melt's (2712 Cherokee Street; 314-771-6358) signature buttermilk waffles topped with blueberry coulis, fresh blueberries and a dollop of whipped cream. The base for Melt's waffle evolved from a recipe developed by Carondelet Bakery but over time became customized into the golden brown baked treat now offered on Cherokee Street.
With a consistency that falls somewhere between the dense pliability of a pancake and the fluffiness of a Belgian-style waffle, the lightly sweet breakfast fodder has suitable grooves for soaking up syrups and toppings. In the case of the "Violet Beauregarde," a blueberry pie-like filling made out of blended blueberries gets drizzled right on top and sprinkled with another handful of berries.
Like the movie it's inspired by, the fruity combination is a fun take on an old favorite. Have the "Violet Beauregarde" for breakfast during the cafe's select open days during the week, or opt for dessert in the wee hours of the evening over the weekend rolled up in a street-style cone --- Melt was named best place for late-night dining in St. Louis, after all. Either way, the sweet treat will make you feel anything but blue.
Note: Besides its buttermilk batter, Melt also offers a vegan sweet potato batter alternative with housemade tofu maple whip, a gluten-free waffle, a cornmeal batter and a less-sweet biscuit batter. Try them all with a variety of sweet and/or savory toppings.
Previously on Sugar High: - Brevan's Patisserie's "Brendan" - Winslow's Home's Chocolate Cake with Espresso Meringue - La Patisserie Chouquette's Eclair - Black Bear Bakery's Raspberry Oat Bar - Gelateria's London Fog Gelato - 4 Seasons Bakery's German Cheesecake - Libertine's "Candy Bar" - Cleveland-Heath's Old Fashioned Cherry Pie - Schlafly Tap Room and Bottleworks' Sticky Toffee Pudding
We're always looking for some sweet ideas. E-mail the author at firstname.lastname@example.org.