Herbie's Vintage 72

Herbie's is  an obvious staple with a rich history in St. Louis. This unassuming cafe-bistro-bar sports European influences in the food, specifically french. I'm told the Beef Wellington is a favorite.  Almost everything is made in house, including all of their desserts, with the exception of the ice cream. Hours Monday - Thursday: 5pm - 10pm Friday: 5pm - 12pm Saturday: 10:30am -3pm (Brunch) 5pm - 12pm Sunday: 10:30am -3pm (Brunch) 5pm -10pm Herbie's Vintage 72 405 N. Euclid Avenue St. Louis, MO 63108 (314) 769-9595

Bread Pudding Price:$9 Size: about 1.5"x3" (we shared and took some home) Description: A Bailey's chocolate chip bread pudding that was not swimming in sauce, just a drizzle of chocolate. Served hot with a scoop of vanilla ice cream. Notes: Dense and very moist, the texture remained consistent throughout. The Bailey's flavor is clearly present without being overwhelming and the melted chocolate chips highlight a well balanced bouquet of flavors and textures.  Not sugary sweet, but still pretty heavy. Overall:  I tried REALLY hard to come up with something that didn't sound biased or opinionated.  The hard facts are it was dense, moist, well balanced and delicious. Cheesecake Price: $9 Size: about 1.5"x 3" Description: A lighter cheesecake that is served crust-less, on a bed of graham cracker crumbs. Topped with lemon curd and a blueberry compote. Notes: While this cheesecake keeps its strong roots, this apple has fallen a little further from the tree than it's siblings.  It's a lot lighter than other cheesecakes, one might almost think "airy" by comparison.  While not sugary, it's a bit sweeter than some others cheesecake, but if you miss the tartness, the lemon curd is there for you. Overall: It is still definitely a cheesecake, but this light simple version has a clean finish and may expand your "cheesecake reality". Chocolate Fritters Price:$9 (unless you get ice cream- which I would recommend- then add $3) Size: Four fritters, the size of medium eggs Description: Essentially deep fried dark chocolate. Chocolate ganache dipped in a Bailey's batter, served warm, not scalding. Notes: Bailey's make a clear stamp on the batter, which is surprisingly thick, almost 2 MM or more in some spots. It's smooth and crisp, and surrounds melty, gooey, dark bitter chocolate ganache.  This is for serious chocolate lovers only. It is very rich so plan to share. Overall: A novel way to experience the richness of chocolate while fulfilling our secret craving for fried stuff.