Clive location of St. Kilda restaurant opens with breakfast and lunch

Restaurant kingpins Alexander and Whitney Hall have an empire on their hands. The couple owned five cafes in New York City before moving to Des Moines, opening their first St. Kilda Café & Bakery on MLK Boulevard south of downtown on the bottom floor of Harbach Lofts in 2017. Whitney, who grew up in Urbandale, convinced her London-born husband to give up the New York life and move to the slower pace of bucolic Iowa .

Fans went bonkers for the clean lines, light woods and exposed brick on the walls when St. Kilda opened. Lines formed out the door for what Alexander Hall calls a lighter healthier breakfast.

Customers love the breakfast-and-lunch menu served all day: avocado toast, a folded egg and bacon nestled inside a cheddar chive biscuit, chickpeas and garlic labneh tucked inside a kathi potato wrap, and a steak and mushroom pie that recalls Alexander Hall’s earlier years in Melbourne, Australia, with tender braised beef, local oyster mushrooms and caramelized onion bacon jam steaming under a puff pastry crust, just to name some of the mainstays on the menu.

The dining room of St.  Kilda, now open in Clive.

Flash forward to a second location, St. Kilda Collective, opening in a rehabilitated 110-year-old building with its 7,000 square feet in a modern setting in Valley Junction. A full working kitchen pumps out supplies for all of the locations. The Halls debuted that location in June 2020 during the early months of the pandemic.

Then came Franka Pizzeria with a wood-fired oven and floor-to-ceiling windows wrapping from north to west in the East Village that replaced St. Kilda Surf & Turf. It has the feel of a restaurant one might find in Brooklyn, opening in the space in late 2020.

Leave a Comment