August 2017 Feast Magazine

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Inspired Local Food Culture | M i dw e st |

august 2017














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w e s t p o r t s o c i a l- s t l . c o m






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Inspired Local Food Culture

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Inspired Local Food Culture

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august 2017

from the staff from the PUBLIsher

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dIgItaL content

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feast tv

Break out the bubbly What’s online this month Pasture to plate






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st. louis kansas city columbia springfield

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on trend

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where we’re dInIng

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one on one

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one on one

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In season

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one on one

Thai-style rolled ice cream Vespa Kitchen, The Taco & Ice Cream Joint, Jarocho South Debbie Gold of The American Joseph Gidman of Van Gogh’s Eeterie Sweet corn

Pat and Carol Schuchard of Das Bevo


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on trend

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one on one

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where we’re drInkIng

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one on one

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the mIx

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on the sheLf

Cucumber beer Brock Schulte and Kenny Cohrs of The Monarch Cocktail Bar & Lounge Wages Brewing Co., Swordfish Tom’s, Third Wheel Brewing Co. Russ John of Brick River Cider Amaretto Sour What to drink this month



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shoP here

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get thIs gadget

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one on one

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cULInary LIBrary

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shoP here

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artIsan ProdUcts


A cherry pitter and an instant ice-cream maker Chris McKenzie of Mac’s Local Buys Tartine All Day by Elisabeth Prueitt

Salume Beddu at Parker’s Table Chunco Tofu and Giofre Apiaries Ice Cream


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HOuSE iN SPriNgFiELd (P. 104) By STArBOArd & POrT CrEATivE; iN kANSAS CiTy By ANNA PETrOw

Brew Lab

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heaLthy aPPetIte

Roasted cherry-cocoa nib milkshake mystery shoPPer


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qUIck fIx

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sweet Ideas

Thirty-minute spatchcocked chicken Blackberry-coconut cream paletas

Volume 8

| Issue 8 | August 2017

Vice President of niche Publishing, Publisher of feast Magazine

Catherine Neville,


director of sales

Angie Henshaw,, 314.475.1298 account Manager PHOTO BY JEFF WILMES, HANG LOOSE VIDEO

Jennifer Tilman,, 314.475.1205 sPecial Projects editor

Bethany Christo,, 314.475.1244

eDITORIal senior editor

Liz Miller, Managing editor

Nancy Stiles, digital editor

Heather Riske, Kansas city contributing editor

Jenny Vergara st. louis contributing editor

Mabel Suen editorial intern

Huong Truong fact checKer

Deborah Hirsch Proofreader

Erica Hunzinger contributing Writers

Christy Augustin, Ettie Berneking, Ren Bishop, Sherrie Castellano, Gabrielle DeMichele, Natalie Gallagher, Mallory Gnaegy, April Fleming, Rose Hansen, Hilary Hedges, Brandon and Ryan Nickelson, Ana Pierce, Matt Seiter, Jenn Tosatto, Valeria Turturro Klamm, Jessica Vaughn, Shannon Weber


art director

Alexandrea Povis, Production designer

Jacklyn Meyer, contributing PhotograPhers

Zach Bauman, Angela Bond, Sherrie Castellano, Jonathan Gayman, Aaron Ottis, Austin Pakarek, Anna Petrow, Ana Pierce, Jennifer Silverberg, Jessica Kennon Spencer, Starboard & Port Creative, Mabel Suen, Cheryl Waller, Brad Zweerink

FeasT TV

producer: Catherine Neville production partner: Tybee Studios

COnTaCT Us Feast Media, 8811 Ladue Road, Suite D, Ladue, MO 63124 314.475.1244,

DIsTRIbUTIOn To distribute Feast Magazine at your place of business, please contact Jeff Moore for St. Louis, Jefferson City, Columbia, Rolla and Springfield at and Jason Green for Kansas City at Feast Magazine does not accept unsolicited manuscripts, photographs or artwork. Submissions will not be returned. All contents are copyright © 2010-2017 by Feast Magazine™. All rights reserved. Reproduction or use in whole or in part of the contents, without the prior written permission of the publisher, is strictly prohibited. Produced by the Suburban Journals of Greater St. Louis, LLC


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For the Pasture to Plate episode of Feast TV, I developed a recipe for a quick cassoulet. Typically, cassoulet takes hours – even days – to make, but this recipe takes just an hour or so. Deep flavor is developed by layering ingredients, seasoning aggressively and not skimping on the bacon or garlic. It’s a go-to dish when I’m in the mood for comfort food.

publisher’s letter


ack in August 2010, when Feast launched, our first cover was a sexy double cheeseburger from White Barn Burgers, a brown-bag drive-thru in north St. Louis County that’s been serving perfectly greasy burgers and crispy fries for about 30 years. That image was meant to make a statement about the type of magazine Feast would be. I wanted to set the expectation that we would bring our audience authentic, relatable, meaningful content, whether the stories took us to a drive-thru window, a grassy farmer’s field or the stainless steel confines of a high-end restaurant kitchen. Food reflects and also helps to define the identity of a city, and it was important to me that Feast be a magazine about our culture through the lens of food and drink. When I launched Feast, I had big plans. The magazine was to begin as a city-specific publication in St. Louis, and then expand to a regional footprint when the time was right. In October 2014, we did just that, broadening our coverage and distribution to Kansas City, Columbia and Jefferson City, Missouri, with Springfield, Missouri, distribution following in 2016. Here at Feast, we are proud and grateful to be able to report on what’s happening in the industry. Our food system is vast and interconnected, with chefs, farmers, cheesemakers, brewers, vintners, distillers and other craftspeople weaving the

web that binds our region’s culinary industry together. Thousands of people work in food and drink, from bartenders at a neighborhood hot spot and bakers delivering bread to local restaurants to farmers raising heritage-breed hogs and winemakers tending their grapes on hot summer days. The culinary industry in our region is rich and diverse, and this issue deliciously reflects that. This is our sixth-annual Feast 50 issue, a compilation of the winners of our readers’ choice poll. With 50 categories in each of the four regions we cover, there are more than 400 winners and runners-up highlighted in these pages. The people and places we celebrate today illustrate the best of food and drink across the state of Missouri, eastern Kansas and southern Illinois. Considering the high quality of the work that’s being done here, it’s high praise indeed. So, join me in a toast to Feast’s seventh anniversary and to all of this year’s winners. Until next time,

Catherine Neville

St. Louis family-owned since 1951

B i r k ens t ock s ! back-to-school • culinary fashion • the whole family

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Thank you for voTing us BesT Winery in kansas CiTy!


Hand-crafted wines produced in the Stockyards District of KC’s historic West Bottoms.

TasTings Tours PrivaTe evenTs 1505 Genessee St. #100 Kansas City, MO 64102 913-890-3289

625 Lofts@Euclid is a historic mixed-use building with restaurant space and outdoor sidewalk dining options at street level and luxury residential lofts above. Located in the trendy Central West End!


Patricia Kueneke 636.757.1151 Inspired Local Food Culture

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$75/peR peRsOn inCludes:

• New Orleans-style lunch w/ non-alcoholic drinks • 750ml bottle of Montgomery County Bourbon signed by Gary Hinegardner w/ shot glass • Commemorative t-shirt • Glasses to watch the eclipse • Distillery tour • Live Performance by The Woodsmiths,

Monday august 21


11a – 2p TickETs on salE

Totality Occurs @ 1:14pm


Call to Reserve Tickets: 573-219-0696 or 573-835-1000



St. LouiS Craft Beer Week Fri., July 28 to Sat., Aug. 5; times, prices and locations vary;

Celebrate the ninth-annual St. Louis Craft Beer Week with nine days of 125plus events in the metro area. Talk to brewers, pair food with beer and meet other beer enthusiasts at events including the sixth-annual Firkin Fest, a barrel-aged blowout, sour beer pairing dinner, brewery trivia night and a 5K run. New this year is the St. Louis Craft Beer Week app, available in both iTunes and Google Play stores.

on Cue Beer-reLeaSe Party Sun., Aug. 6, 3 to 5pm; $15; 4 Hands Brewing Co., 1220 S. Eighth St., LaSalle Park, St. Louis; 314.436.1559;

Join 4 Hands Brewing Co. for the release of this year’s collaborative beer project with the Nine Network and Feast TV, On Cue. On Cue was created by a group of passionate Nine Network members and is a variation of the traditional gose beer style. Tickets are limited, and the $15 price includes a pour of On Cue, light appetizers and live music.

SChnuCkS CookS: thirty-minute SPatChCoCked ChiCken Wed., Aug. 16, 6 to 9pm; Schnucks Cooks Cooking School; $45; or 314.909.1704

In this class you’ll learn how to expertly spatchcock a chicken at home. You’ll also learn how to make a late-summer succotash and white peach shortcakes.



Wood Hat Spirits | 489 Booneslick Rd. | New Florence, MO

Feast tV taSte & See: urBan farm to fork Fri., Aug. 18, 7pm; $15; Public Media Commons, 3653 Olive St., St. Louis;

From rooftop rows to hydroponic systems, urban farms offer up bushels of flavorful produce, like sweet, earthy root vegetables and a rainbow of lettuces. This veggie-centric event kicks off with live music and will feature segments from Feast TV on two-story screens, interviews with local chefs and live cooking demos.

5 th Annual MO

8/26 Premier Event Sponsor

CruSh feStivaL Sat., Aug. 26, 11am to 10pm; free, shrimp boil is $40; The Gardens at St. James Winery, 551 State Route B, St. James, Missouri; 573.265.6200;

Kick off the grape harvest with the first-ever Crush Festival. Head to The Gardens at St. James Winery, located directly between the winery and Public House Brewing Co. in the Meramec Highlands, for a grape stomp, a cooperage demonstration on how wine barrels are made, live music, free tours and tasting, and a ticketed three-course shrimp boil and wine pairing at the winery’s Vineyard Cottage.

Sunday, September 10, 2017 • 3-6 p.m. Savoy Banquet Center

119 S Florissant Rd | Ferguson, MO THE YEAR OF THE CHAMPION FOOD VENDOR COMPETITION Vendors competing for cash prizes in the BEST of BBQ, Chicken, International, Pizza and Dessert. Come join the fun and vote for who has the best dish!

TICKETS ON SALE JULY 29TH AT Participating Culinary Vendors


Tickets $25.00 • Children 10 & Under FREE

NEW! The Year of n the Champio Food Vendor Competition 12

View our list of of culinary vendors at

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South eaSt Craft Beer feSt Sat., Aug. 26, 3:30 to 7pm; $35 to $75; 4400 Nocona Parkway, Columbia, Missouri; 314.884.2011;

The South East Craft Beer Fest is back and better than ever, whether you wish to partake in a fun 2.5K or 5K Beer Jog, the all-new Sampling & Educational Conference or a homebrewing competition, as well as various food, arts, yard games, music and, of course, beer. VIP and early entry tickets are available and include festival admittance at 2:30pm.

We are proud to be named as a top caterer in Kansas Cit y by the readers of Feast Magazine!

Brancato’s CATERING

816.765.4707 |







Photo by Steve Truesdell

Photo by Steve Truesdell

The Ultimate Food Experience OF





LD •







Inspired Local Food Culture



We look forward to working with you on your next event!


• C IT

Thank you Kansas City for 48 years of continued success and partnerships.


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this month on the feed

PhotogrAPhy By AnnA PEtroW

We’re giving away a pair of tickets to the South East Craft Beer Fest in Columbia, Missouri, on Sat., Aug. 26! Just head to the Promotions section at for all the details.

KC Andrew Zimmern’s canteen links, new at Kansas City’s Kauffman Stadium, boast toppings like homestyle slaw and pickled jalapeños, served with housemade kettle chips.

Discover the splendors of northern India with a once-in-a-lifetime opportunity to taste your way through the country with Feast publisher Catherine Neville.

PhotogrAPhy By EttiE BErnEking

PhotogrAPhy By JACklyn MEyEr

The immersive 14-day trip, starting Jan. 18, 2018, includes unforgettable culinary experiences, featuring an exploration of Indian street food and trips through local markets in New Delhi, Agra, Jaipur, Jodhpur, Udaipur and Mumbai; in-depth and expertly guided tours with local English-speaking historians; and accommodation at five-star properties.

Samantha Mitchell, The Libertine’s new executive chef, recently debuted her first menu at the Clayton, Missouri, restaurant. Look for rustic dishes with clean, simple flavors, including country-fried pork cheeks, venison carpaccio and grilled black kale with housemade ricotta.



sgf The Press Coffee & Juice Bar opened in Springfield, Missouri, this spring, serving a menu focused on fresh, organic housemade food and drink, like this cold-pressed ginger-turmeric lemonade.

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Full itinerary and registration is available online at

FARM TOUR, FETE & FIELD DINNER August 26th, 2017 hosted at... WItHoUt FUrtHEr ADo:


photography by logan slusser

DEBUtS SAtUrDAy, AUg 12tH @ grUB & groovE IN FrANCIS PArk

Having A Party? Book the Nugshack! Available now through September 2017 MENU INCLUDES:

Signature Buttermilk-Fried Nugz, Mother Clucker Sandwiches & More Customized menus available upon request 314.875.9998 | | #eatchickenstayfly RSVP - 573-438-8555

WildWood SpringS lodge

2017 ConCert SerieS Jim Messina..................................................................Sept. 23rd Ambrosia ......................................................................Sept. 30th Michael Martin Murphey ............................................Oct. 6th 3 Guys and Guitars......................................................Oct. 7th (Richie Furay, Pat Liston, and John Batdorf)

Rodney Crowell ............................................................Oct. 13th Mission Temple Fireworks Revival.............................Oct. 14th (Ft. Paul Thorn, Bonnie Bishop, and The McCrary Sisters)

Steve Earle ...................................................................Oct. 21st POCO .............................................................................Oct. 27th - Oct. 28th Ozark Mountain Daredevils.......................................Nov. 3rd - Nov. 4th OpeN tueSday

LuNcH 11aM-3pM

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ReSeRvatIONS RecOMMeNded

SatuRday dINNeR: 4:30pM-10pM 314.394.3366 Steelville, MO • 573-775-2400 •

10701 Watson Rd. | Saint Louis, MO

Next door to Holiday Inn St. Louis SW Inspired Local Food Culture

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Wonder where your meat comes from? In the small town of Trimble, Missouri, there’s a meat processing plant that exemplifies what it means to be an artisan butcher. Here, the Fantasma family works to ethically source animals which are humanely processed. We begin at a hog farm with one of the Fantasmas’ partners in providing well-cared-for animals. We follow the pigs to the processing plant and then to a salumeria and restaurant in Kansas where the dishes respect the animals and pay homage to the producers.

At the Good Farm in Kansas, heritage-breed hogs are humanely raised and brought to slaughter at Paradise Locker Meats in Trimble, Missouri.

In the kitchen, host Cat Neville uses local sausages and duck confit to make a satisfying cassoulet, paired with wines from Montelle and Augusta wineries.

Hank Charcuterie specializes in salume and smoked meats. In the episode, chef Vaughn Good turns pork from Good Farm into a savory Midwest-style ramen.

feast tv is brought to you by the generous support of our sponsors:

Missouri Wines supports the more than 125 wineries operating in the state and is focused on promoting the industry’s growth and vitality.


With a focus on sustainability and great design, IKEA is your destination for affordable, innovative and high-quality kitchen products.

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Kaldi’s Coffee is dedicated to creating a memorable coffee experience for customers and guests via sustainable practices and education.

Ole Tyme Produce provides some of the finest produce in the St. Louis region, serving restaurants, hotels, food service and catering companies.

The Raphael Hotel is Feast’s official hotel, offering luxury accommodations and dining near Kansas City’s Country Club Plaza.

Experience the best of Kansas City Live Jazz Concerts, Weekends @ Strings on the Green Romantic Getaways, Always @ The Raphael Fridays with Chef Joe @ The Historic Lobby

In St. Louis, tune into the Nine Network (Channel 9) to watch Feast TV Wednesdays at 7pm.

Joe’s Summer Inspirations, Nightly @ Chaz on the Plaza

In Kansas City, watch Feast TV on KCPT (Channel 19) Sundays at 8am and 6:30pm.

325 Ward Parkway I Country Club Plaza I 816.756.3800

Historic Hotels of America I

summer is in full effect at the

You can watch Feast TV throughout mid-Missouri on KMOS (Channel 6) Thursdays at 7pm.

LEnAjoKy yEouOr mFidT-cHoaEst vOacZaAtioRn KSpSot

Feast TV airs in the southern Illinois region on WSIU (Channel 8) Sundays at noon and Mondays at 12:30pm.

Check to watch Feast TV in the Lake of the Ozarks area.

Inspired Local Food Culture

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Savor authentic Italian fare just like “nonna” used to make. From classic favorites like wood-fired Margherita pizza and house-made pasta, to seasonal desserts like slow-churned gelato, Cibare is a little taste of Italy right in St. Louis.

888.578.7289 | Must be age 21 or older to gamble. Gambling problem? Call 1-888-BETSOFF. ©2017 Pinnacle Entertainment, Inc. All Rights Reserved. 20

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cashew chicken

and waffles

A Springfield, Missouri, signature gets an upgrade at Vespa Kitchen on p. 24. photography by starboard & port creative

Snow Factory UNIVERSITY CITY, MO. When Van liu opened Snow Factory in the delmar loop

last summer, thai-style rolled ice cream was a novelty item. three St. louis-area locations later, he’s found his niche. Serving a variety of ice cream flavors, from asian-inspired ones incorporating matcha, lychee and black sesame to trendy options such as unicorn (vanilla ice cream with rainbow sprinkles) and avocado, he pulls inspiration from his world travels and switches things up when new ideas strike. on top of the fun flavors, he thinks the rolled ice cream is popular because “it’s fun to watch [being made], delicious to eat and instagrammable.” topped with brightly colored fruit, whipped cream, syrups, cookies or gummy candies, the treats look as pretty as they are indulgent. multiple locations,

curly cupS OLATHE, KS. Curly Cups is owner Steven trejo’s dream turned Kickstarter-funded

reality in olathe, Kansas. trejo was inspired by a viral video of a street vendor making rolled ice cream in thailand. “i remember like five years ago, there was a two-minute video of a man making this on a street corner,” he says. “i couldn’t believe what i had just watched.” he knew immediately that it was what he wanted to do for a living, too. having worked in the restaurant industry for eight years, he opted for a simpler way to bring the trend to the Kansas City area: a catering cart for events. he will have about 12 flavors named after people who pledged to his Kickstarter campaign, and will offer customers a way to personalize their orders. trejo served his first rolls in May, and plans to continue catering until he launches a food truck. Olathe, Kansas,

get rolling Written by Mallory GnaeGy


PhotoGraPhy by anGela bond

From the streets of Southeast Asia to viral videos, rolled Thai-style ice cream has become the coolest frozen treat on the market today. is cream k and e c i e il Th ring m a metal u o p by to made edients on riddle – r g t n i-g in nd other called an a hopping a c – d e k n t c ly ,a pla it qui -10°F s s a a e r d l mixtu ad into a as co g the n i a pre r r i st . It’s s , and then s e z e r e fre y a l la spatu rozen er or p thin f a r c f the ys pastr es strips o ls. o rol push m int a e r c ice

Purple Rain from Freezing Moo with blackberries, Nilla Wafers and chocolate sauce. 22

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Freezing Moo OVERLAND PARK, KS. Freezing Moo co-founders tommy tang and truman yeh saw

potential in the thai-style ice cream movement and wanted to bring it to the Kansas City area; they opened their own version in overland Park, Kansas, in december. tang and yeh think the shop’s success is due in part to the fun and friendly environment and the delicious flavors, like the popular Cookie Monster with oreos and chocolate sauce, and tang’s favorite, Whole latte love, with coffee, cookies and caramel sauce. “it’s a fun experience,” tang says. the visual element of seeing the frozen treat prepared isn’t the only fun aspect, either: the shop’s windows and walls are lined with Post-it notes from customers, as well as photos, which guests can print at a selfie station inside the shop. business has been so great that tang and yeh have opened four locations (three in the Kansas City area and one in Fairfield, Connecticut), and yeh says they’re planning a total of six stores by the end of the year. multiple locations,



made from

Exceptional Food, Craft Beer & Spirits

Who Said a Sports Bar Can’t Have Amazing Food?

HONEY At Martin Brothers, all of our wines are made purely from honey, otherwise known as Mead. 573.486.0236 Hermann, MO


Grilled Shrimp & Crawfish Po’ Boy

B30+ Big HDTVs B3 Great Bars B Free Shuttle to all Home Games B Brunch Every Saturday & Sunday

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Duke’s Crab Cakes Benedict

Martin Brothers Winery

Thank You Feast Readers! in st. louis Voted Best mexican






St. Louis Delmar Loop, Historic Soulard Central West End

St. Charles NOW OPEN Streets of St. Charles

Kansas City MO COMING SOON East Crossroads Inspired Local Food Culture

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where we’re dining From new restaurants to renewed menus, our staff and contributors share their picks for where we’re dining this month.

Jarocho south written by Jenny vergara photography by anna petrow

KANSAS CITY. chef carlos Falcon introduced

the Kansas city area to the dishes of veracruz, Mexico, when he opened his first restaurant, Jarocho pescados y Mariscos, in 2014 in Kansas city, Kansas. buoyed by its success, he has now opened Jarocho South. the food menu is similar to the flagship location, featuring popular dishes like ceviche, sautéed octopus in a squid-ink sauce and a fried whole snapper. Falcon’s popular omakase-style meal, a six-course dinner, is served anytime with a one-week advance reservation. the restaurant also features a sizable u-shaped bar for serving its new craft Margarita menu, with hibiscus, coconut and pineapple flavors, among others. 13145 State Line Road, Kansas City, Missouri,

the taco & ice cream Joint story and photography by Mabel suen

ST. LOUIS. a new spot for Mexican eats and sweets recently debuted on cherokee street: The Taco & Ice Cream Joint. the vibrant concept comes from the family behind el Morelia supermercado, with an expansive selection that includes everything from street corn and mangonadas to chicharrones and paletas. a staple that shows up from the original el Morelia menu is carnitas, tender pork that's slow-cooked for about four hours. build-your-own burritos, quesadillas and bowls are also available, plus tortas, carne asada fries and nachos. another specialty is the torta ahogada, which comes smothered in hot sauce. paletas – Mexican ice pops – are offered in a rainbow of flavors such as lime, watermelon and mango-chile. Agua fresca is available in options such as pepino (a cucumber flavor) and rompope (a Mexican eggnog). the many ice-cream flavors on offer include avocado, coffee, hot chocolate and horchata. nearly 50 different toppings are available to personalize each cup.

2738 Cherokee St., St. Louis, Missouri, tacoandicecreamjoint


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Vespa Kitchen written by ana pierce photography by starboard & port creative

SPRINGFIELD, MO. emerald park, twin oaks, hickory hills – all names springfield, Missouri, locals will recognize. now the monikers stand for menu items at a new breakfast and brunch hot spot, Vespa Kitchen. an offshoot of Metropolitan grill, vespa boasts a carefree, easygoing atmosphere and an extensive menu of breakfast staples. Many items take a creative approach to classics like the signature cashew chicken and waffles.

other favorites include the natural bridge eggs benedict, and, for late risers, the cobblestone creek reuben. vespa Kitchen will no doubt become a go-to for strong coffee and bloody Marys, as well, with toppings piled high; the surf and turf bloody Mary could be an appetizer in and of itself. with a rocking ’80s playlist and the same quality customers have come to expect at Metropolitan grill, vespa has diner vibes with a chef-driven menu. 2931 E. Battlefield Road, Springfield, Missouri,



n eo o

debbie gold

DDay Destination:

executive chef, the american


Perryville, MO

Written by April Fleming | photogrAphy by zAch bAumAn

Only 1 hour South of St. Louis

KAnSAS CITY. A two-time

James beard Award nominee and best chef: midwest winner, chef Debbie gold has returned to the kitchen at the storied The American in crown center in Kansas city. After closing at the end of 2016, the former full-service restaurant has been transitioning to a special-event space this year. gold was officially introduced as the American’s executive chef – her third stint in that kitchen – in may, and has been working to reestablish relationships with vendors, restock the kitchen and hire her own staff. perhaps most exciting for the upcoming fall and winter seasons will be the American concepts dinner series featuring local, national and international chefs. How did you get back to The American? last year, i went to the James beard Foundation dinner [at the American] around the end of october. i hadn’t really thought about going, but nick Wesemann, who was their pastry chef, said it may be the last James beard Foundation dinner there. And seeing as i started [the dinners], i thought i should go. While i was there, tom Johnson, who is now the managing director for the American, stopped by to say hello. i’ve known him for a long time – he originally hired me to work at the American. he gave me a call later and he talked about what he would be doing, and what i was doing then, and talked about if there were any ways that we could work together. How does it feel to have people back in the space? it’s always fun. it’s been a special place, so i’m glad that they’re still making sure that the public can enjoy the space and the restaurant. i love the idea of still doing those special-event dinners; the idea is to do six or more of these special events within the year, whether it's a specialty dinner with a chef or something like the James beard Foundation dinner, when there were six chefs brought in. What can diners expect at The American? i like to take everyday foods and give them that wow factor. the fine-dining presentation is fun to play with… i did a croque monsieur, a classic French sandwich, with smoked salmon instead of ham. how do i present that and have it look really good without all of the fuss? there’s a large spectrum, i think: how do i make something appetizing but simple? What does The American mean to you? When i started, it was already an iconic restaurant. the work of Warren platner, who was the architect, you had James beard involved – it’s similar to what Windows on the World looked like [which platner designed for the World trade center], and now that that’s gone, and the tragic way that it was lost – preserving the American and the look it has makes that special. there is so much history to how it started, and how important it was to the hall family [of hallmark, who commissioned it], and still is. Since i moved [to Kansas city] – and it’s been more than 20 years now, it was near the beginning of my career – i was able to have the support and the blessing of the reputation i was able to make [at the American]. i want to make sure the American still has all of those feelings. 200 E. 25th St., Suite 400, Kansas City, Missouri,

Dine Eat, Drink & Be Mary 102 N. Jackson Street, Perryville, MO


106 N. Jackson Street, Perryville, MO

2 great places, 1 great street.


20 SOUTH BELT WEST | BELLEVILLE, IL | 618.257.9000 Inspired Local Food Culture

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joseph gidman co-owner, van gogh’s eeterie


Written By ettie Berneking


PhotograPhy By starBoard & Port creative

SPRINGFIELD, MO. Joseph gidman and his mother, claire, are steadily assembling a

business empire along historic commercial street in springfield, Missouri. the gidmans opened their first restaurant, the Peruvian eatery café cusco, in 2013, followed by chabom teas & spices some 50 feet down the street. in early 2018, they'll unveil Van Gogh’s Eeterie. But unlike café cusco’s Peruvian-influenced dishes, van gogh’s will offer simple and fresh dutch-inspired fare, including dutch pancakes. similar to crêpes, these eggy discs are topped with layers of savory or sweet ingredients. When were you first introduced to Dutch pancakes? about 20 years ago. i was living in the netherlands, and we would have american pancake parties and dutch pancake parties. Breakfast in holland is much heartier. there are lots of fruit and cheeses and cold-cut meats and shareable dishes. sweet, fluffy [american] pancakes seemed like more of a treat to them. Have you always planned to eventually own multiple restaurants and businesses? i knew right from the get-go that i would want to have multiple businesses. i’d worked for other business owners who had done the same thing, and i’ve worked with owners who had just one restaurant. it was clear that they would never make it with just one restaurant. you get burned out. When did you first know you wanted to open a restaurant? i was 13 years old, working in a greek restaurant in connecticut. i was making $3.40 an hour as a dishwasher. the former husband and wife [owners] were divorced, and they hated each other. they even had restraining orders against each other! they ran the restaurant together, but they couldn’t be in the building at the same time. it was very intriguing, and i realized this is what i wanted to do. Why did you choose to stay on Commercial Street for your third business? c-street was really a gut move. commercial street was not a desirable place to be [in 2014], and in the restaurant world they always say location, location, location. But as soon as we looked at the building where cusco is, we felt very connected to it, and our guts were telling us that this would be the right decision. and it has been. 334 E. Commercial St., Springfield, Missouri,

Dutch pancake with apple, bacon, thyme, Feta and anchovy.


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Our steakhouse mixed with Italian flair, Bugatti’s proudly serves the finest steaks, seafood and Italian cuisine.

Reservations are always encouraged. To make reservations, call 636.940.4471 or book online at

ONE AMERISTAR BOULEVARD ST. CHARLES, MISSOURI 63301 636.949.7777 | AMERISTAR.COM ©2017 Pinnacle Entertainment, Inc. All Rights Reserved.

Inspired Local Food Culture

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in season: august to september

sweet corn Written by nancy StileS

Sweet corn is a sure sign of summer in the Midwest. Luckily for local chefs, it grows in abundance and can be successfully employed in both sweet and savory dishes.

Maldaner’s restaurant SPRINGFIELD, IL. Maldaner’s Restaurant first opened in springfield,

illinois, in 1884, but executive chef michael Higgins still has a few surprises up his sleeve. a classic pork chop, for instance, is paired with cheesy sweet-corn bread pudding. Chunks of bread are tossed in butter and then mixed with maldaner’s French onion soup, heavy cream, eggs, sweet corn, kale or swiss chard and a little thyme and sage. the best part? “We also put a good amount of gruyère cheese in that, and half that amount of parmesan,” Higgins says. “that gives it that nutty gruyère flavor.” He also serves sweet-corn pancakes made with local corn that has a nice pop to it. “it’s not too starchy, and usually i know the farmers, too,” Higgins says. the pancakes are smaller – maybe five to a plate – and are served with creamed chicken. “it’s almost like making a blizzard,” Higgins says. “You put enough corn in there to where the batter just holds together.” 222 S. Sixth St., Springfield, Illinois,

Ices PlaIn & Fancy St. LouIS. During sultry st. Louis summer evenings, the line at Ices Plain & Fancy runs out the door. Fans drive from across the metro area for a taste of the cool, flash-churned ice cream made with liquid nitrogen and fresh ingredients. one of the first flavors served at ices when the shop opened in the shaw neighborhood in 2014 was sweet corn made with fermented honey; it’s on the menu again this august. “the local missouri corn is just really sweet, so it lends itself pretty well to that – it’s almost like creamed corn [in flavor],” says co-owner max Crask. the corn flavor comes through, but it doesn’t feel like eating corn on the cob, according to Crask; it’s definitely not a savory flavor. “it’s just something fun for us to work with, and it grows really well across the river in illinois and in missouri, and we like to work with anything like that. i think people order it because they want to try something out of the ordinary.”

2256 S. 39th St., St. Louis, Missouri,

Brown & loe KANSAS CItY. For co-executive chef James paul of Brown & Loe,

CHeF’s tip “There are plenty of things to do with corn besides grilling it. It’s great in succotash – this is my favorite time of year, because sweet corn starts popping up, and then we get heirloom tomatoes. It’s a good time to live in Kansas City.” –James Paul, co-executive chef, Brown & Loe

creamed sweet corn is the perfect counterpoint to crispy trout. Freshly shucked sweet corn – often from Liberty produce or neighboring City market – is simmered with cream, shallots, fresh thyme, milk and a bit of half-and-half. then it’s puréed and simmered with more raw corn kernels and leftover ears for more depth of flavor. the trout is dusted with blue cornmeal dredge and pan-fried, and then served with the corn, plus a housemade peppadew jam, sautéed arugula and sunflower seeds. “the trout itself has some flavor, but it’s kind of a blank canvas; trout to me just screams comfort food,” paul says. “the sweetness of the jam and the spiciness of the arugula cut through the richness of the corn, and then you get the salty, crunchy sunflower seeds to even the whole thing out.” brown & Loe is celebrating its one-year anniversary this month, and paul says the trout is one of its most popular dishes, so it won’t be disappearing any time soon. 429 Walnut St., Kansas City, Missouri,


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pat & carol schuchard owners, das bevo

Written by Valeria turturro Klamm

PHotoGraPHy by JaCKlyn meyer

ST. LoUIS. When the iconic bevo mill windmill in south St. louis began spinning again in early may, it signaled the return of a city landmark. Husband-and-wife team Pat and Carol Schuchard spent a year renovating bevo mill before reopening as Das Bevo, a destination for dining, drinking, lodging and special events. in addition to lunch, dinner and brunch, Das bevo is home to a beer garden, a lower-level event space – known as bevo underground – and will eventually house three hotel rooms in the windmill itself. before opening Das bevo, the couple, who are studio artists, also renovated boo Cat Club and majorette in the St. louis area – that’s three buildings in less than four years. “People really do love these historic places,” Pat says. “these are real places that have a real beauty to them because of their design and history. People seem to really crave it. bevo had the right amount of memories and kitsch.”

Why were you interested in Bevo Mill? We look for any building that is underused or underappreciated. bevo mill is one of the most beloved places in the city; people have such [fond] memories of the place, from weddings to graduations. We felt like taking it back to its original state, as close as we could get it, and making it fresh and appealing. –Pat Schuchard The building renovation was pretty involved. What was interesting was that the carvings, the tile murals and the original light fixtures in the beer hall were intact. Had that not been the case, i don’t know that we would have taken it on. We pulled out about 8,000 square feet of carpeting and restored 8,000 square feet of tile floors. in the ’50s and ’60s, oak paneling was put up in the basement; we pulled off the oak and discovered tile and a fireplace. it was a huge job to restore the tile walls and window wells. We replaced 60 years of a patched heating and cooling system, plumbing and electric. –P.S. Tell us about the menu. our chef is Peter Slay, and we partnered with mike Johnson and Charlie Downs [who own Sugarfire Smoke House] to develop the menu. it’s a take on German food – think pork schnitzel, burgers, sausages, pork belly pierogis. it’s very innovative but not froufrou – great food to have beer with. our general manager carefully selected more than 20 draft, bottled and canned beers, a lot of local beer and other domestic and international beers. –Carol Schuchard What has the customer reaction been like so far? it’s amazing how excited people are that bevo is back. one lady came in and said her father played the accordion here in the ‘40s. another said her mother was married here, and she [herself] was married here. it really is a loved place. –C.S.

Delicious Local Restaurants • Wineries • Breweries Numerous Food, Music & Art Festivals • 10+ Parks Unique Local Shopping • Henson Robinson Zoo 9+ Golf Courses • Abraham Lincoln Historical Sites Museums • Art Galleries • Dana-Thomas House

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ssatch made




4749 Gravois Ave., St. Louis, Missouri, Inspired Local Food Culture

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Regional RestauRant guide


4 Hands Brewing Co. 1220 S. Eighth St. St. Louis, MO 314.436.1559

Bissell Mansion Restaurant & Dinner Theatre 4426 Randall Place St. Louis, MO 314.533.9830

Castelli’s Restaurant at 255 3400 Fosterburg Road Alton, IL 618.462.4620

Duke’s 2001 Menard St. St. Louis, MO 314.833.6686

44 Stone Public House and 44 Canteen 3910 Peachtree Drive | 21 N. Ninth St. Columbia, MO 573.443.2726 | 573.777.8730 |

Bixby’s in the Missouri History Museum 5700 Lindell Blvd. St. Louis, MO 314.361.7313

Catalpa 510 High St. Arrow Rock, MO 660.837.3324

Edg-Clif Farms & Vineyard 10035 Edg-Clif Drive Potosi, MO 573.438.4741

Asian Cafe Bar & Grill 1260 Bryan Road O’Fallon, MO 636.272.4429

Blood & Sand 1500 St. Charles St. St. Louis, MO 314.241.7263

Charlie Gitto’s 5226 Shaw Ave. | 15525 Olive Blvd. St. Louis, MO | Chesterfield, MO 314.772.8898 | 636.536.2199

Farm to You Market Cafe 5025 Old Highway 100 Washington, MO 844.682.2266

Aya Sofia 6671 Chippewa St. St. Louis, MO 314.645.9919

The Blue Owl 6116 Second St. Kimmswick, MO 636.464.3128

Chaz on the Plaza at the Raphael Hotel 325 Ward Parkway Kansas City, MO 816.802.2152

Farmers Gastropub 2620 S. Glenstone Ave. Springfield, MO 417.864.6994

Balducci Vineyards 6601 S. Highway 94 Augusta, MO 636.482.8466

Blues City Deli 2438 McNair Ave. St. Louis, MO 314.773.8225

Cedar Lake Cellars 11008 Schreckengast Road Wright City, MO 636.745.9500

Flyover 212 E. Green Meadows Road #9 Columbia, MO 573.825.6036

Basso 7036 Clayton Ave. St. Louis, MO 314.932.7820

Bob Wasabi Kitchen 1726 W. 39th St. Kansas City, MO 816.753.5797

Cleveland-Heath 106 N. Main St. Edwardsville, IL 618.307.4830

Fox & Hounds Tavern 6300 Clayton Road St. Louis, MO 314.647.7300

Beast Craft BBQ Co. 20 S. Belt W Belleville, IL 618.257.9000

Boundary 7036 Clayton Ave. St. Louis, MO 314.932.7818

Cork & Barrel Chop House and Spirits 7337 Mexico Road St. Peters, MO 636.387.7030

Fratelli’s Ristorante 2061 Zumbehl Road St. Charles, MO 636.949.9005

Bella Vino Wine Bar & Tapas 325 S. Main St. St. Charles, MO 636.724.3434

Byrd & Barrel 3422 S. Jefferson Ave. St. Louis, MO 314.875.9998

The Corner Restaurant 4059 Broadway Kansas City, MO 816.931.4401

Gerard’s Restaurant 1153 Colonnade Center Des Peres, MO 314.821.7977

Bier Station 120 E. Gregory Blvd. Kansas City, MO 816.548.3870

Cafe Cusco 234 E. Commercial St. Springfield, MO 417.868.8088

Crabby’s Seafood Bar & Grill 815 W. Seventh St. Joplin, MO 417.206.3474

The Grille at the Mansion 1680 Mansion Way O’Fallon, IL 618.624.0629

Big Whiskey’s American Restaurant & Bar multiple locations

Capitalist Pig 2727 S. 12th St. St. Louis, MO 314.772.1180

Delta Queen Port of Call 6035 Second St. Kimmswick, MO 636.223.7170

Helen Fitzgerald’s 3650 S. Lindbergh Blvd. St. Louis, MO 314.984.0026

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Herbie’s 8100 Maryland Ave. Clayton, MO 314.769.9595

Lona’s Lil Eats 2119 California Ave. St. Louis, MO 314.925.8938

Noboleis Vineyards 100 Hemsath Road Augusta, MO 636.482.4500

Southern 3108 Olive St. St. Louis, MO 314.531.4668

Hidden Lake Winery 10580 Wellen Road Aviston, IL 618.228.9111

Lutz’s Famous BBQ 3505 Missouri Blvd. | 200 E. Nifong Blvd. Jefferson City, MO | Columbia, MO 573.636-4227 | 573.443.4227

One 19 North Tapas and Wine Bar 119 N. Kirkwood Road Kirkwood, MO 314.821.4119

Spin Pizza multiple locations

The Homesteader Cafe 100 E. Seventh St. #100 Kansas City, MO 816.474.8333

Mai Lee 8396 Musick Memorial Drive Brentwood, MO 314.645.2835

Planter’s House 1000 Mississippi Ave. St. Louis, MO 314.696.2603

Square One Brewery and Distillery 1727 Park Ave. St. Louis, MO 314.231.2537

Jackson Street BrewCo 106 N. Jackson St. Perryville, MO

Martin Brothers Winery 1623 Old Iron Road Hermann, MO 573.486.0236

Porter’s Steakhouse 1000 Eastport Plaza Drive Collinsville, IL 618.345.2400

St. James Winery 540 State Route B St. James, MO 800.280.9463

J.Fires’ Market Bistro 725 N. Market St. Waterloo, IL 618.939.7233

Mary Jane Burgers & Brew 102 N. Jackson St. Perryville, MO 573.547.6279

Q39 1000 W. 39th St. Kansas City, MO 816.255.3753

Stone Hill Winery 1110 Stone Hill Highway Hermann, MO 573.486.2221

Kaldi’s Coffee Roasting Co. multiple locations

Milagro Modern Mexican 20 Allen Ave. #130 Webster Groves, MO 314.962.4300

The Rack House Kitchen Wine Whiskey 5065 State Highway N Cottleville, MO 636.244.0574

Syberg’s multiple locations

Katie’s Pizza & Pasta Osteria 9568 Manchester Road Rock Hill, MO 314.942.6555

Mission Taco Joint multiple locations

Ramon’s El Dorado 1711 St. Louis Road Collinsville, IL 618.344.6435

Three Sixty 1 S. Broadway St. Louis, MO 314.241.8439

King & I 3157 S. Grand Blvd. St. Louis, MO 314.771.1777

Molly Darcys 26 N. Meramec Ave. St. Louis, MO 314.863.8400

Rockfair Tavern 506 S. Franklin St. Cuba, MO 573.885.7518

Trattoria Giuseppe 5442 Old State Route 21 Imperial, MO 636.942.2405

Klondike Café at Montelle Vineyard 201 Montelle Drive Augusta, MO 636.228.4464

Mother’s Brewing Co. 215 S. Grant Ave. Springfield, MO 417.862.0423

Shell City Crab Shack 1330 Aubert Ave. St. Louis, MO 314.696.2799

Twisted Tree Steakhouse 10701 Watson Road St. Louis, MO 314.394.3366

LaBodega 703 SW Blvd. | 4311 W. 119th St. Kansas City, MO | Leawood, KS 816.472.8272 | 913.428.8272

Mount Pleasant Estates 5634 High St. Augusta, MO 636.482.9463

Side Project Brewing and The Side Project Cellar 7458 Manchester Road | 7373 Marietta Ave. Maplewood, MO

Urban Chestnut Brewing Co. 3229 Washington Ave. 4465 Manchester Ave. St. Louis, MO 314.222.0143

LaChance Vineyards 12237 Peter Moore Lane De Soto, MO 636.586.2777

The Muddled Pig Gastropub 2733 Sutton Blvd. Maplewood, MO 314.781.4607

The Silly Goose 5501 Locust St. Augusta, MO 636.482.4667

Winslow’s Home 7213 Delmar Blvd. St. Louis, MO 314.725.7559 Inspired Local Food Culture

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flight of fancy

Cool down with a lemongrass wheat saison at Wages Brewing Co. in West Plains, Missouri, on p. 36. photography by austin pakarek

Free State Brewing Co. LAWRENCE, KS. The ingredients for Free State Brewing

cool as a




It’s not unusual to find cocktails featuring cucumber. This green member of the gourd family is crisp and cool on its own, and it can add a refreshing boost to summer drinks. Increasingly, cucumbers are finding their way into the hands of craft-beer brewers as well. A cucumber beer is a refreshing summer pour.

Co.’s Garden Party sound more like the base for a gin than an American pale lager, with cucumber, juniper berry and basil leading the charge. But head brewer Geoff Deman knows what he’s doing: In 2015, Garden Party took home a gold medal in the herb and spice category at the Great American Beer Festival. “It starts out like an American lager with this brilliant golden hue, but the aromas and flavors are really unexpected,” Deman says. “It’s kind of become a cult flavor for a lot of people.” Free State uses cucumbers and basil from Scotty Thellman at Juniper Hill Farms in Lawrence, Kansas, and the labor behind Garden Party is fairly intensive. There’s a lot of peeling and deseeding cucumbers and destemming basil. Thanks to its light profile and herbaceous elements, Garden Party lends itself well to mixing into summer drinks; Deman recommends a radler or summer shandy. 636 Massachusetts St., Lawrence, Kansas,

MotHer’S Brewing Co. SPRiNGFiELD, Mo. The cucumber saison at Mother’s Brewing Co. in Springfield, Missouri, got its start four summers ago, when head brewer David Soper found himself throwing handfuls of cucumber slices into gin drinks. “We took that inspiration and started thinking about the flavors that we can get in nice, pale Belgian saisons,” he says. “We put ourselves in this garden scenario of walking through a fresh garden in August and smelling the spices and earthiness; we wanted to put all that into a beer.” Urban Roots Farm, about a half-mile down the road from the brewery, provides around 100 pounds of fresh cucumbers for the seasonal brew. “They’re harvested and we use them immediately, so there’s no waiting,” Soper says. “We break the cucumbers down into a purée and add them to the beer post-fermentation.” The result? A light, satisfying saison that drinks particularly easily in the hot summer months.

215 S. Grant Ave., Springfield, Missouri,

4 HandS Brewing Co. St. LouiS. In April, St. Louis’ 4 Hands Brewing Co. – in

collaboration with Nine Network and Feast TV – held its second-annual Beer Creation Event. The winning team designed a beer that incorporated hibiscus, cucumber, black pepper, grapefruit and orange into 4 Hands’ City Wide Pils. 4 Hands head brewer Andy Burgio wanted to stay as true to this recipe as possible when he developed the cucumber gose. “We wanted everything to be subtle and balanced, especially with the cucumber and hibiscus,” Burgio says. Egyptian hibiscus flowers lend a floral note and a light-pink color to the gose, but the cucumber is the star of the show, driving the aroma and giving the sour beer its backbone. Cucumber, Burgio adds, is a flavor that backs up other ingredients without sacrificing its own profile. “Cucumber beer is something we’ve been wanting to do for a long time,” Burgio says. “It was really exciting to have the Feast event push us in that direction. For me, this beer just says summer.” Celebrate the release of the beer, dubbed On Cue, from 3 to 5pm on Sun., Aug. 6 at 4 Hands' tasting room; all sales benefit Nine Network. 1220 S. Eighth St., St. Louis, Missouri,


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brock schulte & kenny cohrs minority owner and bar manager

minority owner and service manager the monarch cocktail bar & lounge Written by Jenny Vergara


photography by Zach bauman

KAnSAS CITY. brock Schulte (pictured left),

Kenny cohrs (pictured right), mark church and brandon cummins have hit a growth spurt with their 3-year-old beverage-consulting business, Liquid minded concepts (Lmc). the team recently collaborated with David manica, president and owner of Kansas city’s manica architecture, on The Monarch Cocktail Bar & Lounge, a new craft-cocktail hot spot that opens this month in Kansas city. as consultants, the partners at Lmc usually had to juggle multiple jobs to make ends meet, but manica offered them minority ownership stakes in the monarch. as a result, the Lmc partners are now at the monarch full-time: Schulte as bar manager, cohrs as service manager and church as general manager. Lmc has also brought on more consultants to keep that business humming along. What about this opportunity made you want to come on full-time after opening? the reason we formed Liquid minded concepts was because none of us had the money to open a place on our own, and we felt like consulting was a way for us to get that kind of experience. Working with David on a project at this level has allowed all of us the experience of opening a new bar from an owner's perspective. honestly, we’re all itching to get the monarch open so we can get behind the bar to do what each of us is most comfortable with and what we were hired to do: run the bar and make fantastic drinks. –Kenny Cohrs How did you connect with David Manica? two years ago, he didn’t know who we were, but it turns out that brock and David get their hair cut by the same barber; they had back-to-back hair appointments. David was interested in opening a world-class bar, and brock was able to speak to him about the services that Lmc provided, and a deal was struck. –K.C. How is The Monarch different from other consulting jobs you’ve taken on through LMC? With this project, working with David manica and his team, and creating a bar with this level of service and luxury, we made decisions we’ve never been given the opportunity to make before. We were asked everything from where we wanted the floor drains in our bar to go to being given the green light to order the right glassware for each cocktail, instead of being told to use whatever someone at corporate just ordered and sent. –Brock Schulte Why keep LMC running if you’re all now full-time at The Monarch? We see this as a growth opportunity for Liquid minded concepts. the monarch bar & Lounge will be our biggest client to date, and we’ll support it with labor and top-of-the-line bar equipment, like clinebell clear ice-makers and powerful new juicing machines. it will also allow Lmc, as a company, to support this bar and others with ice, citrus juices and syrups. –K.C. What can guests expect at The Monarch? there are three distinct areas of the monarch. our glass-covered patio will keep the outdoor space usable and temperate for about nine months out of the year. inside, you’ll find our namesake custom-made butterfly chandelier floating above our white-marble main bar. guests will be able to order from the regular cocktail menu or they can enjoy something from one of several drink carts that make cocktails tableside. the private bar is much smaller and darker, featuring an intimate [selection of] premium spirits and a comfortable lounge area. –B.S. 4808 Roanoke Pkwy., Kansas City, Missouri, Inspired Local Food Culture

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where we’re drinking Check out what we’re sipping at bars, restaurants, breweries, wineries and coffee shops. Wages BreWing Co. Written by Huong truong


pHotograpHy by austin pakarek

WEST PLAINS, MO. there's nothing like a crisp brew on a hot summer day. enter Wages

Brewing Co., in West plains, Missouri, not far from the Missouri-arkansas border. the brewery is featuring its seasonal lemongrass saison, Lemongrass Wheatknot, through the end of august. the saison is made with lemongrass grown on owner phil Wages’ own farm. Last month, Wages took patriotism to the next level with his star spangled ale: Featuring red raspberries, white wheat, blueberries, Victory malt and Liberty hops, the american ale had a fruity, tart profile with a creamy wheat head. a must-try is the signature year-round light and creamy Whatknot ale, perfect for a warm evening spent in the brewery's outdoor beer garden. the tasting room features three year-round Wages brewing Co. beers, plus a rotating selection of seasonal and experimental brews. the berliner – a base beer called Weiss old ozarker – has been combined with persimmons and cherries in the past, and Wages plans to make a dill-pickle version in the future. stop by on a saturday to grab a bite from the food trucks parked outside. 1382 Bill Virdon Blvd., West Plains, Missouri,

sWordfish Tom’s Written by apriL FLeMing


pHotograpHy by anna petroW

KANSAS CITY. Swordfish Tom’s owner Jill Cockson knows a thing or two about

running a bar. Her previous effort, the other room in Lincoln, nebraska, was a James beard semifinalist for best bar program in 2015. at swordfish tom's, she specializes in cocktails (no wine, beer or shots) served in a hospitality-oriented environment. the first thing guests see is a waiting room with a red or green light. green, of course, means come on in, with red signaling to the guest to sit tight and wait for an empty seat. if there’s a red light, don’t worry – it’s worth the wait. Cockson’s menu is awash with pre-prohibition-style cocktails, an era which produced many classics, including the Manhattan. Cockson is so fond of the Manhattan that her menu features more than a dozen, including the glenMo Money (glenMo problems), featuring glenmorangie Quinta ruban, housemade port tonic and angostura bitters with a brandied orange twist. 210 W. 19th Terrace, Kansas City, Missouri,

Third Wheel BreWing story and pHotograpHy by MabeL suen

ST. PETERS, MO. a new brewery and craft-beer tasting room complete with a full food

menu has come to st. peters, Missouri. Third Wheel Brewing’s american-style brewpub held its grand opening in June with draft beer, guest taps, burgers and more. the facility features a 5,000-square-foot brewery as well as a 4,000-square-foot tasting room. Choose from brewmaster abbey spencer’s beers like trixie’s pale ale, which is named after the brand’s three-wheeled beer-wagon mascot. the malty beer features hints of citrus and pine. another option is ophelia’s Wit, a traditional belgian wit beer with notes of coriander, orange peel and rosemary; the Quit your day Job american brown ale features mild chocolate and toffee notes. Wine is available by the glass, and beer flights, excel bottling Co. soft drinks and to-go growler refills are also available. a long list of savory offerings are on offer, including a bLt wrap, chicken wings and a fried foot-long hot dog topped with chili, cheese and onion. 4008 N. Service Road, St. Peters, Missouri,


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russ john owner, brick river cider co.





ST. LoUIS. Cider is something

of a family affair for Russ John (pictured far right). For more than 150 years, his family has owned a 160-acre homestead in southeast Nebraska featuring a grain farm and orchards. Over the years, they made fruit wines and cider; around 15 years ago, he even found bottles of cider made by his grandfather during Prohibition in the barn’s foundation. This fall, he plans to display at least one of those bottles in the taproom at Brick River Cider Co., located in a former firehouse in Downtown St. Louis. In addition to four to six ciders made by cidermaster Evan Hiatt (pictured above left), the city’s first cidery will include a contemporary gastropub menu featuring regional American fare as well as some specialties from the historic cider-producing regions of England and France.



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2nd Floor of the Missouri History Museum

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How is American cider different than English cider? Great Britain makes about two-thirds of the cider produced in the world. They produce cider from bittersweet apples that are really just for cider; if you bite one, you usually want to spit it out because they tend to be bitterer than what we would eat, and smaller and uglier. Those apples don’t exist in any large quantity in America, so most cider in America is made from what you would see in the grocery store. It’s easier to make interesting and complex ciders using English bittersweet apples. Without them, a cidermaker compensates using several techniques. Cidermakers in America had to learn to do lots of innovative things – that’s why you tend to see a lot of ciders that will include other fruits and spices. Relatively speaking, we’re working with less interesting apples than the Europeans are. An apple that’s been bred and grown to sit on your grocery store shelf is meant to look big and beautiful with lots of water and a relatively modest sugar content, and that doesn’t ferment out quite as interestingly to the palate. So, we [Americans] do things with it to add complexity. What misconceptions do people have about cider? I think there’s a predisposition in America that cider is very sweet. You can make a completely dry cider that would be more reminiscent of a very dry white wine that has no residual sugars left. One of the interesting things in cider is that you don’t have quite the same agreed-upon naming conventions that bring automatic meaning to the mind of the consumer the way you do in craft beer. With craft beer, you’ve got your IPA, porter, lager, saison – there’s a very developed language that tells somebody, “OK, here’s what to expect because I’m opening a Hefeweizen.” You’ll find that you can open up three different ciders from three different makers that all will say “semi-sweet,” and they’ll have a vast difference in what that means. With a range of 2 to 5 percent residual sugar (after fermentation), they can have a dramatically different [flavor] profile. I would call a cider with 5 percent residual sugar fully sweet, but some producers might label it semi-sweet. I’d call a cider with around 2 to 3 percent residual sugar semi-sweet. It takes a little bit of description by the maker to really help set expectations as far as what you’re getting when you open it up. What types of cider will you offer at Brick River Cider? We make a variety of ciders, helping create interesting ones by blending multiple – sometimes two, sometimes three – fermentations together. You can bring out sweetness with one style of yeast, or astringency – that little pucker that you’d get in a red wine – with a different yeast. Sweetness, astringency, viscosity, color, aroma, alcohol content and fruit notes can be changed by using different yeasts on the same fruit. For one tart apple cider, we’re bringing in a little sour cherry. Another that will be a little sweeter is a farmhouse-style unfiltered cider with a cloudy characteristic that will remind you of fresh cider you’d sip at the orchard.






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thank you for Voting us Best Sushi for the Second year in a Row!

Monday - Thursday Friday - saTurday Lunch 11:30 AM - 2:30 PM Lunch 11:30 AM - 2:30 PM Dinner 5:00 PM - 9:00 PM Dinner 5:00 PM - 10:00 PM Bob Wasabi Kitchen 1726 W. 39th St., Kansas City, MO 64111 816.753.5797

2000 Washington Ave., St. Louis, Missouri, Inspired Local Food Culture

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AmAretto Sour StORy and RECIpES by Matt SEItER phOtOGRaphy by JOnathan GayMan

AmAretto Sour For orange liqueur, I prefer Cointreau or Pierre Ferrand Dry Curacao. SERVES | 1 |

1½ 1 ¾ ½ 1

oz amaretto oz lemon juice oz simple syrup oz triple sec or other orange liqueur cherry (for garnish) orange peel (for garnish)

| preparation | In a cocktail shaker, combine all ingredients except garnishes and add ice. Shake and strain over fresh ice in an Old Fashioned glass. Garnish with cherry and orange peel.

FreSh AmAretto Sour For cognac, I prefer Camus VS or Pierre Ferrand. I use Amarena cherries in this drink, but any variety will do. SERVES | 1 |

1½ oz cognac ½ oz Rittenhouse Bonded Rye Whiskey ¾ oz fresh lemon juice ½ oz orgeat syrup (almond syrup) 1 egg white 1 cherry (for garnish) orange peel (for garnish)

| preparation | In a cocktail shaker, combine all ingredients except garnishes. Shake with no ice, then add ice and shake again. Strain over fresh ice into a Collins glass; garnish with a cherry and twist an orange peel over top.


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august marks two milestones for me: Feast's anniversary and my mother's birthday. Over the past five years, I’ve featured celebratory drinks to share what august means to Feast. however, my mother doesn’t drink but once in a blue moon; when she does, she likes amaretto. this year, I’m going to make her the best amaretto Sour I know. but what is amaretto? Simply put, amaretto is an Italian almond-flavored liqueur made from either apricot pits or actual almonds, or a combination of the two mixed with a blend of proprietary spices – usually some cinnamon, clove and vanilla. as with most things in the booze world, the history of the liqueur is mixed. It was created by one of two families in Saronno, Italy: Reina or Lazzaroni. the Reina story tells of a 16th-century affair between a widow and a painter. the

widow made the first amaretto liqueur for her new lover, and kept the recipe secret; it was handed down through the generations, and is now marketed as disaronno Originale Liqueur. the Lazzaroni story is less romantic. the family made amaretto (which means “slightly bitter” in Italian) cookies for the king in the late 18th century. those cookies gained such a following, the family made a liqueur by infusing a spirit with the cookies and adding caramel. believe what you will. as for the amaretto Sour, it's by no means a classic – yet. It’s a product of the 1970s, and was simply a mix of amaretto and sour mix. today, most bartenders are back to using fresh juices and syrups. and because some amarettos are not actually made from almonds, I’ve developed a recipe for an amaretto Sour with no amaretto as well.

Matt Seiter is co-founder of the United States Bartenders’ Guild (USBG)’s St. Louis chapter, a member of the national board for the USBG’s MA program, author of the dive bar of Cocktail bars and senior brand ambassador for Tom's Town Distilling Co. in Kansas City.

on The shelf : augusT PIcks


tyler riDge VineyarD Winery’S VignoleS written by HiLary HeDges

“The hardware store for cooks!”

Provenance: springfield, Missouri PaIrIngs: Grilled pork loin • Cajun shrimp skewers • Cheesecake

since 1968

all of the wines by Tyler Ridge Vineyard Winery, which is housed in a refurbished, century-old farmhouse near springfield, Missouri, are made with estate-grown grapes. the Vignoles is cold-processed, meaning that after fermentation, it’s kept at a low temperature to extract color and flavor from the grapes. the 2015 Vignoles has a rich golden color and a crisp, fruity flavor with notes of peach and apricot. owner Kathy Dennis says Vignoles is a versatile grape that can produce wines from dry to sweet, depending on harvest time and growing conditions; tyler ridge’s Vignoles is a semi-dry white wine. tyler ridge wines are available at the winery, located about 12 miles north of springfield. Hilary Hedges is a former newsie whose passion for wine led her out of the newsroom and into the cellar. She is currently director of sales and marketing and assistant winemaker at Amigoni Urban Winery in Kansas City.


We offer the largest selection of Fiesta in the Midwest Perennial artiSan aleS’ Working title

Wedding & Gift Registry

written by ryan niCKeLson

115 Westport Road, 816-531-5588

sTyle: belgian-style pale ale PaIrIngs: Mussels • Lightly grilled whitefish with lemon

working title is Perennial Artisan Ales brewer Jonathan Moxey’s homage to orval, the classic beer brewed by trappist monks in belgium. Moxey wanted to brew a beer that paid respect to history but had a distinctly american spin. Crystal hops added during two different phases of the brewing process impart a bright, citrusy aroma; the beer then spends two months bottle-conditioning with a yeast called Brettanomyces bruxellensis. this step adds complex layers of pineapple and earthy funk with a crisp, dry finish. Moxey says working title is his favorite beer that he’s produced.

"Best Happy Hour" INK

"Best Ethnic Restaurant" Ingram's Magazine

"Best Outdoor Dining" 435 South Magazine

"Best Lunch Deal" "Best Happy Hour" KC Magazine

Kansas City’s Best! Brothers Brandon and Ryan Nickelson are available to help with beer picks and pairing recommendations at their store, Craft Beer Cellar, a craft beer shop in Clayton, Missouri, with an upcoming location in South City. To learn more, visit



brunch • lunch • tapas Still 630’S PreSence of DarkneSS written by Jenn tosatto

Provenance: st. Louis (40.5 percent abV) Try IT: neat

this is StilL 630’s third release in its brewery Collaboration series. For this round, st. Louis-based stilL 630 collaborated with 4 Hands brewing Co., using its absence of Light peanut butter-chocolate milk stout as the beer base. after double-distilling the beer, it’s aged for 16 months in charred american oak barrels, allowing the peanut butter flavor to mellow and letting the chocolate, cinnamon, vanilla and allspice notes come to the foreground. Presence of Darkness debuted on June 30; it’s a limited release, so grab a bottle before they’re gone. You can find Jenn Tosatto running the bar at Mission Taco Joint's upcoming Kansas City location. She also loves donating her skills to many charity events around the city, as well as working private events.

the boulevard “originale”


703 sw blvd kansas city,, mo

816.472.tapa (8272)

leawood “a “at one-nineteen”

4311 w 119th st s leawood, ks

913.428.tapa (8272)

visit us at 816.885.0141

Inspired Local Food Culture

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an 82 year old, 3rd generation, farmstead, grade a goat dairy

Come See Us at the Missouri State Fair/Ag Building - Booth 7 August 10 - August 20

It’s Everything You Never Knew You Loved Named by USA Today: 10 Amazing Chef’s Tables You Should Know About Two private dining rooms available to accommodate any and all events 314-241-7263 @bloodandsandstl

Membership Has Its Privileges 40

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farmers s’ market

Cocktails tHe

Humdinger Serves | 1 |

assembly 2 ¾ ½ 3

ounces till Vodka ounce honey-sage simple syrup (recipe below) ounce fresh lemon juice dashes orange bitters sour apple foam (recipe below, for garnish)

Honey-sage simPle syruP 1 cup local honey 1 cup water ¼ cup fresh sage

sour aPPle Foam

4 medium whole local sour apples (stems and seeds included, Dylan used Freedom apples, but most sour varieties would work) 1 tsp sucrose esters

photography by amy ray

| PreParation – assembly |

In a cocktail mixer, combine all ingredients except sour apple foam. Shake, and pour into a Collins glass. Top with foam; serve.

| PreParation – Honey-sage simPle syruP |

In a saucepan, add all ingredients. Bring to a boil, then reduce to simmer, 10 minutes. Strain and chill before use.

| PreParation – sour aPPle Foam |

dylan fox

Chief Bartender, The Order at Hotel Vandivort

springfield, mo

Dylan Fox took a trip out to local Urban Roots Farm in Springfield, Missouri, and came away with a bag of seasonal goodies to finesse his cocktail – lavender, blackberries, peaches and more. After four or five failed attempts, “I had a humdinger of a drink,” Dylan says. “I could drink more than a couple of these poolside and not think twice. The honey really latches on to the creamy mouthfeel of till Vodka and allows it to follow through in the cocktail. The fresh apple foam lends a nice earthiness to round out the sweet undertones of the vodka.”; @tillvodka the order at Hotel Vandivort 305 E. Walnut St., Springfield, Missouri 417.851.5299, Till Distilling Company, Atchison, Kansas. 40% ABV. Enjoy Responsibly.

In an electric mixer, juice whole apples. In a small French press, add juice and sucrose esters. Pump rapidly until foam forms. For a quicker alternative, add sour apple wedges to drink, making sure to munch on wedges while drinking to get the same flavor profile as foam.

Seasonal Ingredients

Honey, sage and sour apples pples Dylan knew he wanted to incorporate ate the local apples he just picked at Urban Roots, along with its honey.. He knew kne from experience both paired well ell with sage, also freshly grown there, and the overall effect was a sweet, eet, sour, sour herbaceous and earthy cocktail. tail. More importantly, importantly Dylan appreciates the locality of Till, which uses Kansas-farmed armed wheat, to complete the drink. “This drink uses what I could find at the local farm, arm, and, like lik any good drink or dish, one that’s that’ sourced locally and in season is almost always alw superior to one that isn’t,” Dylan says.

Inspired Local Food Culture

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incredible bulk

Grab the right grains for your homebrewing project at Brew Lab in Overland Park, Kansas, on p. 44. photography by angela bond

Brew LaB WriTTen by Jenny Vergara PhoTograPhy by angela bond

OVERLAND PARK, KS. after closing its

original homebrewing headquarters in downtown overland Park, kansas, in January, the Brew Lab partners – clay Johnston, Justin Waters, kevin combs and matthew hornung – moved their operation into a much bigger space. it took longer than anticipated, but the popular home-brewing supply store and brewing lab reopened in June with a full brewery, a 100-seat taproom with 18 taps (including locally sourced kombucha) and a full kitchen with a 20-item menu, specializing in small plates, plus snacks, entrées and saturday brunch. in order to make brew lab a true “craft-beer theme park,” the partners have created a retail space where people can drink beer, watch others brew beer, buy beer-making supplies and learn to make their own beer. for the latter, brew lab offers monthly classes for the general public, or private brewing sessions in which anyone can join with friends to create and brew their own beer from scratch, guided by an experienced brewing specialist. later in the year, more advanced brewers will have the opportunity to scale up their recipes on brew lab’s three-barrel brewing system, and have their creations served in the taproom. 7925 Marty St., Overland Park, Kansas,

WriTTen by nancy sTiles

myliffri kitchen tools cherry pitter This easy-to-use cherry pitter will make whipping up a fresh cherry pie a cinch. (Turn to p. 54 for a cherry milkshake recipe.) Pit up to six cherries at a time – simply place cherries in the tray and press down in one swift motion. The pitter is dishwasher-safe and comes with a 12-month warranty. For more information or to purchase the cherry pitter, visit


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chef’n sweet spot ice-cream maker at-home ice-cream makers get a fun update with this easy-to-use tool from chef’n. Try your hand at the included recipes to make an ice-cream mix and pour onto the sweet spot surface. scrape into a roll to make Thai-style ice cream, turn into scoops for a sundae or slather between cookies for an ice-cream sandwich. (To learn more about Thai-style ice cream, turn to p. 22.) you can also use the instant ice-cream maker for sorbets, frozen yogurts and frozen margaritas.

PhoTo courTesy

For more information or to purchase the ice-cream maker, visit

myliffri kiTchen Tools

PhoTo courTesy chef’n

promotion Join Us for BrUnch serving BrUnch satUrday & sUnday 8 - 2 Chicken & Waffl es 816-474-8333

Gerard’s Restaurant

written by bethany christo | photograph of mussels © photograph of soup © | other photography by jacklyn meyer

Rich in Culinary


Gerard’s Restaurant in Des Peres, Missouri, is classic in every sense of the word: from the richly adorned dining room with its white tablecloths and elegant paintings to the “Italian continental” menu with fresh seafood, cut-to-order steaks and traditional dishes like linguine zuppa di pesce or tortellini bianco. But classic doesn’t necessarily mean stuffy or expensive, says owner and industry veteran Gerard Whatton, who recommends the daily fish special – from Chilean sea bass and sushi-grade ahi tuna to salmon, scallops and its signature oysters. The tender and rich osso bucco is another must-try, where a veal shank is braised for six hours with tomatoes, onions, carrots, lemons and red wine. “Our food isn’t necessarily challenging,” Whatton says. “We put something in front of you that’s truly classic, with centuries of history behind it. We want people to take the time to enjoy a good, healthy meal made with high-quality ingredients.”

Meet Gerard Owner Gerard Whatton has been in the restaurant industry for 40 years. He started at Al Baker’s when he was 16 – taking over the wine program at 19 – and branched off on his own in 1995 after the legendary Clayton restaurant closed. You’ll catch him working orking the dining rroom every night at Gerard’s, often helping guests navigate the award-winning 650-plus-deep wine menu that ranges from rare French offerings to value-priced Italian reds by the glass. “I always tell people, ‘You know what? Drink what you like,’” Whatton says. “I check on every single table to see how they’re doing. If I can get to know people, all the better.” Gerard’s Restaurant | 1153 Colonnade Center enter | Des P Peres, Missouri 314.821.7977 |




4059 Broadway Blvd l Kansas City l Westport l 816-931-4401 l 6am - 3pm

YoUr TigEr gamE DaY HEaDQUarTErS! • Quick Tailgate Pick-Ups • Full Service Tailgate Events

HOss’s VOTED TED BEsT CATERER! Columbia’s #1 Dine-In & Carry Out Gourmet Grocery store 573-815-9711 Locally Owned in Columbia, MO Inspired Local Food Culture

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n eo o



chris mckenzie co-owner, mac’s local buys WRITTEn BY HuOng TRuOng



ST. louiS. For years, Chris McKenzie worked a corporate 9-to-5 job, until his desire to share

quality food with his community inspired his CSA, Mac’s Local Buys. Earlier this year, the CSA expanded into a restaurant, Mac’s Local Eats, inside Tamm Avenue Bar. It all started with a post on the STL Bites online forum, a five-year dream and a leap of faith that was “scary as hell” for the western Louisiana native. Mac’s Local Buys opened a permanent storefront next to Tamm Avenue Bar in St. Louis’ Clayton/Tamm neighborhood this summer, giving visitors access to both sides. McKenzie, working alongside his wife and family, also offers meat shares, food subscriptions, food bundles, classes and catering. Why did you decide to open a storefront? It had been on my radar for a while – something we’ve been considering. Really, the opportunity here to have a restaurant as well as a storefront within the same building couldn’t be passed up. What specialty items are you excited to offer customers? We’ll have a lot of awesome locally produced, small-batch items – everything from maple syrup to mustard to honey to hot sauce. Mac’s Local Buys really prides itself on not just working with local farmers, but working with local farmers who are producing a premium product. How you do you source products for the shop and restaurant? I vowed I would never have salad on the menu, but we put a salad on the menu! The reason was, like all our products, the little gem lettuce and the pink lady radishes and the onions all had a story. They came from two different no-spray, organic farms. They were all grown within the city limits: Dogtown and Benton Park. It’s high-quality. It’s environmentally friendly. It’s extremely nutritious. Above all, the hook was the taste. Everything that we sell has a story; the producers all have a story. We’re telling their stories. What’s the biggest challenge you’ve faced running both the restaurant and store? Lack of time! I’ve been in the food-distribution business for 11 years now; running a restaurant is a completely different entity than organizing food subscriptions, meat shares and distributing food. I’m glad that we’ve had a few months to get a handle on everything we do for the restaurant. I have a newfound respect for my fellow industry workers. There’s no doubt that everybody in the industry works their tail off. How involved is your wife? She is the backbone of everything. What she provides is the support within the family that is absolutely necessary, especially with a 7-year-old kid. She’ll be working in the market in addition to all the other responsibilities she has absorbed in my absence while I’ve been trying to get both of these off the ground and running. Tell us about The Grocery Bag. It’s a food subscription we’ve done for five years that’s a biweekly pickup over six-and-a-half months. Subscribers receive half a bushel of La Vista Farm’s seasonal produce, a dozen eggs, 1 to 4 pounds of pasture-raised proteins, a loaf of artisan bread and “a treat,” not necessarily sweet, but like local honey or pasta. We also send out an email a week before every pickup with advice and recipes on how to use the ingredients. Everything is hyper-local, hyper-high-quality. Will the ingredients used at Mac’s Local Eats be available in the store? Absolutely. An opportunity like this doesn’t come around all the time where you’re literally able to feed somebody food and say, “Oh, did you like that dry-aged ground beef? You can go buy some right there!” I can’t sell you anything I can’t eat myself. 1221 Tamm Ave., St. Louis, Missouri,

TarTine all Day WRITTEn BY HuOng TRuOng

Chef Elisabeth Prueitt gets it. She’s co-founder of San Francisco’s famous Tartine Bakery & Cafe and restaurant Tartine Manufactory, as well as a mom to a 9-year-old daughter. Being that busy means that family meals sometimes turn into ordinary, hastily made bites. In her comprehensive cookbook Tartine All Day, Prueitt shares 200 versatile recipes that bring together bold flavors in simple preparations. The recipes are categorized by course, including a “gatherings” section that highlights menus created for community meals. Paired with beautiful photography, instructions are formatted as a continuous narrative with ingredients listed alongside. All recipes that originally used wheat flour are adapted to be gluten-free. Prueitt explains adventurous recipes in plain terms, from her mains like cider-caramel short ribs and lamb kofta (spicy lamb skewers) to desserts like persimmon pudding made with ripe Hachiya persimmons. By elisabeth Prueitt with Jessica Washburn and Maria Zizka

bringing the farm-to-table


• Maine Lobsters • Jumbo Lump Crabmeat • Dry-Packed Scallops • Jumbo Shrimp • Smoked Salmon • Wide Selection of Oysters & Fish

experience to life Vietnamese & Chinese Restaurant A "FEAST" Favorite!

Thank You all Local Area Chefs for Making Us #1




Located in the Meridian Shopping Center at Hanley & Eager Roads behind the Best Buy.

FREE PARKING IN THE METRO LINK GARAGE Tu-Th: 11am-9pm • Fr-Su 11am-10pm 8396 Musick Memorial Dr. • 314.645.2835

2620 S Glenstone Ave | Springfield, MO 65804 (417) 864-6994 |

TRY US FOR YOUR SPECIAL OCCASION! Chi Mangia Bene Vive Bene! ªT o Eat Well is to Live Wellº Proudly Serving Authentic Italian Food in a Family Atmosphere. Birthday, Graduation, Retirement, Corporate Parties! Let Us Cater Your Special Occasion Try Our Party Pans For A Delicious Meal For Any Size Group Featuring Daily Lunch & Dinner Specials Now selling our Signature Salad Dressing and Pasta Sauce. Bottled with love by our family for your family. Reservations Recommended, Hours of Operation: Tuesday - Saturday 11am-10pm • Sunday Noon-9pm • Closed Monday

5442 Old Hwy 21• Imperial • 636.942.2405 •


join us for this year’s

August 26 4400 Nocona Parkway, columbia, missouri Activities include:  Sampling & Educational  Beer Jog: 2.5k & 5k  Home Brewing competition Conference  Yard Games  Food Vendors  & Lots and Lots of BEER  Arts + Live Music

Proceeds will benefit: Ticket Sales: GA: $35 - 3:30pm to 7pm | Early Entry: $55 + VIP: $75 - 2:30pm to 7pm Inspired Local Food Culture

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Salume Beddu at Parker’S taBle story anD pHotoGrapHy by MabeL suen

RICHMOND HEIGHTS, MO. Salume Beddu has a new home in richmond Heights, Missouri: the handcrafted cured-meat company debuted a retail counter inside Parker’s Table in May. parker’s table offers salume beddu’s lunch menu as well as the city’s largest selection of its retail products.

the move allows salume beddu owner Mark sanfilippo to focus on the wholesale side of operations while embarking on an exciting new partnership. since 2011, parker’s table owner Jonathan parker has gradually developed his wine, beer and specialty-food store, creating what he calls an updated version of an old-world mercantile. the 3,500-square-foot space is packed from end to end with more than 300 wines, 200 beers, coffees, teas, cheeses, breads, pastas, olive oils, vinegars, nuts, chocolates, candies and gift baskets. Guests can stop into parker’s table Monday through saturday for a bite to eat during lunch. Choose from a dozen different options from the walk-up lunch counter in the back of the store, like the salami sandwich with sott’aceto and a muffaletta with three meats, provolone and olive salad. each meal comes with a cold drink and billy Goat Chip Co. chips featuring an exclusive salume beddu custom spice blend: fennel, black pepper, orange zest and sea salt. salume beddu products are also available sliced to order, including the spicy-sweet mostarda as well as soppressata. 7118 Oakland Ave., Richmond Heights, Missouri,,

artisan products giofre apiaries honey ice cream

chunco tofu

written by HeatHer riske

KANSAS CITY. Chunco Tofu is still a “mom-and-pop operation,” says

MILLERSBURG, MO. ass the owners of Giofre

second-generation owner peter Chun, even after nearly 40 years. the business started after his father, who emigrated from korea in the 1970s, began growing mung bean sprouts to sell to local restaurants and asian markets. “My grandma would actually make the tofu in the basement of my parents’ home,” Chun says. Decades later, acclaimed chefs like Howard Hanna of the rieger use the tofu, which is made with Missouri-grown soybeans, as well as beans from illinois and other surrounding states. you you can find it at asian and specialty markets in the kansas City area.

Apiaries in Millersburg, Missouri, nancy and Domenic Giofre produce 25 different flavors of silky 10-percent milk-fat ice cream (the same amount of milk fat used in gelato). Flavors range from vanilla, chocolate and salted caramel to cherry blossom, peach Melba and elderberry, but they all highlight one special ingredient: local honey. the couple started small in 2009, keeping two honeybee hives for fun before launching Giofre apiaries in 2014, and they continue to increase their hive numbers today. “we e never forget it’s all about the honeybee; they’re the backbone of our company,” nancy says. to o accommodate customers who don’t consume dairy products, the company is currently working on a few flavors of sorbet. Look for Giofre apiaries’ piaries’ honey ice creams at select locations of Hy-Vee, Lucky’s Market and Moser’s Market, as well as Local Harvest Grocery in st. t. Louis and Farm to you Market in washington, ashington, Missouri. pHoto proViDeD by GioFre apiaries


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written by nanCy stiLes


The ONLY Farm TO TabLe,

haNd-CraFTed bbQ resTauraNT iN sT. LOuis

2727 S. 12th Street | St. Louis, MO | Follow Us:

s u o i c i l e D ’ n i Smok


& more

Voted Best BBQ in Jefferson City by Inside Magazine & News Tribune Readers Choice! Columbia: 573-443-4227 | Jefferson City: 573-636-4227 Catering Available for 5 to 5,000 |

Serving Restaurants SINCE 1973

Authentic Local FAMILY

WeLcOMe tO

Come Enjoy the View Taste a Few Whether you choose to relax in the casual elegance of our indoor Tasting Room, outside on our patio or under our large event tent, we offer guests the most relaxing environment around.

While you are here, sample one or several of our distinctive wines. Indulge in our full menu of food offerings from our kitchen, or bring a picnic basket of your own to enjoy.

12237 Peter Moore Lane | DeSoto, MO 63020 636-586-2777 | 314.436.5010

Like us on facebook

Inspired Local Food Culture

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Now in the Central West End An Oil & Vinegar Emporium Help us to welcome our newest Extra Virgin Olive Oils...Including three big winners at the New York International Olive Oil Competition. Including oils from Italy, Spain, Sicily, Greece and California Shop with us for your gourmet salt, pasta and seasoning needs. Check Website for Class Availability • West County 118 West County Center St. Louis, MO 63131 (P) 314.909.1171

St. Charles 617 S Main St St Charles, MO 63301 (P) 636.724.8282

Central West End 115 N. Euclid between West Pine and Lindell

Furniture Repaired, Furniture Refinished 5 Year Workmanship Guarantee Quality Craftsmanship • Refinishing • Reupholstery Antique Restoration Repair • Custom Made Draperies Custom Made Furniture • New Furniture • Antiques Monday - Friday 8am - 4:30pm Appointments & Service Available 24 Hrs. A Day, 7 Days A Week

Since 1893

Just east of 3400 S. Kingshighway We accept Discover, Visa, Mastercard and American Express

4821 Fairview Ave., St. Louis • 314.832.1555 •

A Smoking Gun Interactive Comedy Murder Mystery

Saddle up and return to the Old West. You are invited to a Cattlemen' s meeting at Miss Catty Mae West’s Saloon in Deadwood. The Rifleman and Wild Bill Hic-cup will join you when a Man with No Name drifts into town carrying a dead man on his saddle. Why don' t ya mosey on in and help us solve the mystery of the lost cattle. . . I mean, “Where’s the Beef?” Call for reservations today at 314-533-9830 Bring this ad in for $10 off per person Valid through August 2017. Not valid for groups.

Bissell Mansion Dinner Theatre

4426 Randall Place • St. Louis • 314.533.9830 •


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JOIN US FOR SUNDAY BRUNCH OR DINNER! Enjoy Our Award Winning Breakfast Menu With Our Delicious Boozy Breakfast Cocktails & Chef Mehmet© s Whole Roasted Lamb. Lunch: Tues-Fri :: Dinner: Tues-Sun :: Sunday Brunch Wine Flights: Tues-Wed :: Happy Hour: Tues-Fri Available for Private Parties and Catering

Turkish Mediterranean Cuisine. Known for our Meze (Small Plates), Lamb Dishes, Fresh Fish and Excellent Wine Selection.

6671 Chippewa Street • St. Louis • 314.645.9919 •


3155 South Grand | St. Louis, MO. 63118 | 314.771.1777 |

Inspired Local Food Culture

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berry sweet

Chill out with these refreshing and indulgent blackberry-coconut cream paletas on p. 60. photography by cheryl waller

healthy appetite

story, recipe AND photogrAphy by sherrie cAstellANo

Roasted CheRRy-CoCoa Nib Milkshake Give this milkshake a boozy kick by adding three ounces of vodka to the blender when you add all of the ingredients at the end.

Roasted CheRRy-CoCoa Nib Milkshake typically, i make dairy-free milkshakes by swapping out whole-milk ice cream for coconut cream as the base, but sometimes you just want to treat yourself to the classic, rich and creamy real thing.

i also love to sweeten milkshakes with fresh fruit instead of granulated sugar. in this recipe, you achieve a deeper, more complex cherry flavor by roasting the fruit, and doing so also draws out its natural sugars.

Sherrie Castellano is a former health coach turned food writer, photographer and pop-up chef based in St. Louis, Missouri. A collection of Sherrie’s recipes, stories and images can be found on her Saveur Blog Award-nominated website, With Food + Love. Sherrie is currently the marketing director for Midwest-based Big Heart Tea Co.

serves | 4 |

3 ¼ ¼ 1 2 ½ ¼

cups cherries, pitted and halved tsp ground cinnamon tsp sea salt tsp sunflower or grapeseed oil cups vanilla ice cream cup whole milk cup cocoa nibs, plus more for garnish

| preparation | preheat oven to 400°F. line a baking sheet with parchment paper. in a large mixing bowl, add cherries, cinnamon, salt and oil and toss to combine. spread cherry mixture onto prepared baking sheet and roast for 20 minutes, flipping mixture after 10 minutes. When cherries are finished roasting, refrigerate until room temperature. reserve ¼ of cherries for garnish. in a blender, combine remaining cherry mixture with ice cream, milk and cocoa nibs and blend until smooth. Add more milk depending on the thickness you desire. Divide milkshake into four tall glasses and top with reserved cherries and a sprinkle of cocoa nibs. serve.


july 2 0 1 6

. 48 Turn to p rry pitter for a che es this that mak en recipe ev r! easie


Gerard’s Restaurant

Rich in Culinary Tradition Proudly Serving St. Louis for 23 Years

Made To oRdeR  Steaks  Pasta  Oysters  Fresh Fish Colonnade Center 1153 Colonnade Center | Des Peres 314-821-7977 |

written by bethany christo photograph of nugshack by logan slusser | other photography by warren nichols


End of Summer Sale


Byrd & Barrel’s fried chicken is flying the coop with the new, custom-built Nugshack. The trailer debuted at the end of July and will appear at local festivals, weddings, corporate events and private parties of all sizes until October, when it will live on the patio of Parlor, the video game lounge opening in The Grove. Along with Byrd’s signature buttermilk-fried Nugz and Mother Clucker sandwich, the Nugshack can serve a completely customized menu: “We’ve done everything from fried chicken from the Byrd menu to shrimp boils to whole hog roasts,” says owner Robert Brazell. At Parlor, it will offer a pared-down, rotating version of the Cherokee Street restaurant’s menu, with a few specialty items exclusive to Parlor. And, for the late-night crowd, a second window will serve street traffic. To see the Nugshack, head to Grub & Groove in Francis Park on Sat., Aug. 12.

Built to Last Brazell first saw Arkansas-based Mark Bertel’s work at last year’s Loufest – Bertel built The Wandering Sidecar Bar Co. mobile bar, which was stationed next to Byrd & Barrel. The two hit it off, and Bertel made Brazell’s longtime dream of Nugz-on-the-go happen in only two months, once plans were final. Inside, the reinforced frame holds an impressive amount of equipment – two full-size fridges, commercial cooking gear, deep-fryers, induction burners, a hood, subway tile and butcher block countertops. You wouldn’t know from the sleek exterior, featuring live-edge service ledges made from a cedar tree Bertel swung from as a kid. “It’s a way to send Bob off with a piece of me,” Bertel says. “Bob’s like me – someone who takes their job as more than just a profession, and really runs with it.” Call now to reserve the Nugshack at your event; availability will be limited after October. Byrd & Barrel and Nugshack | 3422 S. Jefferson Ave. | St. Louis 314.875.9998 |

Saturday, August 26 • 7:30 am - 4 pm Outside under the tents Oma’s will have a great mix of items from our overstock and Oma’s “pickers” unique collections. Weather pending. Tue-Sat 10-5 • Sun 12-4 • 1057 Hwy 79, St. Peters, MO Oma’s Barn HG


All-Natural • Wheat-Free

Egg-Free • Dairy-Free 5 Blends to Choose From • Available in 3 oz. & 11 oz. For order InquIrIes: 314-968-9165

Visit for a list of local stores that carry this healthy treat.

Thank you for voting Feast Readers! COMO Runner Up #New Restaurant: Past Year #Bar Program: Cocktails #Mixologist: Dan Dethrow 212 E. Green Meadows, Suite 9 | Columbia, MO 65205 573-825-6036 | Inspired Local Food Culture

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mystery shopper

meet: Z’hug story and recipe by shannon weber photography by jennifer silverberg

Grilled VeGetables with burrata and Z’huG Bird's eye chiles are sold at specialty and international markets. serves | 8 to 10 |

Z’hug 1½ tsp whole cumin seed ½ tsp whole caraway seed 4 cardamom seeds 1 tsp kosher salt ½ tsp freshly ground black pepper fat pinch ground cloves 4 cloves garlic, minced 6 bird’s eye chiles, seeded, fine dice 2 cups fresh cilantro leaves, lightly packed, roughly chopped 1½ cups fresh parsley leaves, lightly packed, roughly chopped ²⁄₃ cup olive oil Vegetables ¾ cup olive oil, divided 2 zucchinis, sliced into 1-inch pieces 2 yellow summer squash, sliced into 1-inch pieces salt and freshly ground black pepper 1½ lbs miniature sweet peppers 2 bunches scallions 2 lbs medium tomatoes 1 large French baguette, cut on the diagonal into ½-inch slices 2 balls burrata, drained of outer liquid

| preparation – z’hug | in a small pan over medium heat, add cumin, caraway and cardamom seeds; toast, shaking frequently, until fragrant. grind spices into a powder using a spice grinder. add spices to the bowl of a food processor along with next 7 ingredients; pulse until finely ground. continue pulsing and stream in oil until mixture resembles a chunky sauce. | preparation – vegetables | prepare grill for high heat. lightly oil grill grates. in a large bowl, toss zucchini and squash with 2 to 3 tablespoons oil and season with salt and pepper. working in batches, grill on all sides until charred; repeat with sweet peppers and scallions. brush tomatoes with oil and place on grill; grill until charred but not collapsing. brush bread with oil on both sides and grill until lightly charred.

| to serve | on a platter, pile zucchini, squash, peppers and tomatoes in groups; tuck grilled bread between vegetables. layer on tomatoes and scallions; tear one ball of burrata in chunks over vegetables, drizzling cream inside over top. create space in the center for second burrata ball; stir z’hug and spoon over meal. serve warm.

likes: being the life of the party, long drizzles over meats and vegetables, midnight swirls in cool, creamy dairy. dislikes: chilling out, staying in the background.

What Is It? Z’hug (a.k.a. z’houg, schug or skhug) is an herbal hot sauce originating in yemen and popular throughout the Middle east. the sauce packs herbs, chiles, whole spices and garlic for a powerfully hot condiment, texturally similar to a chimichurri or pesto, minus the nuts. What do I do WIth It? first, make it yourself: fresh chiles and herbs rarely dazzle after months hanging out in a jar. after you’ve made it – which will take mere minutes – z’hug is ready for action. the bracing sauce lifts and brightens smoky grilled meats and vegetables and gives soups and egg dishes an edge. cool yogurt dips and creamy mild cheeses go bold when z’hug joins the party; just drape it over or swirl it in and watch the fireworks start.

Shannon Weber is the creator, author and photographer behind the award-winning blog, and her work has appeared on websites such as bon appétit, Serious Eats and America’s Test Kitchen. She is a self-taught baker and cook who believes that the words “I can’t” should never apply to food preparation and that curiosity can lead to wonderful things, in both the kitchen and life.

Enjoy Fine I e Imported F d Foods

From Around The World 421 N Kirkwood Rd, Kirkwood, MO 63122 (314) 835-1112 |

Inspired Local Food Culture

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quick fix

story and recipe by Gabrielle deMichele photoGraphy by jennifer silverberG

ThirTy-MinuTe SpaTchcocked chicken Spatchcocking instructions to right. serves | 4 | 1 1 4 2 2 ¼ 1 1 1 ½ 6 ¹⁄₈ ½ ¼ 1

3 to 4 lb spatchcocked chicken onion, cut into medium segments large whole garlic cloves lemons, cut into wedges and juiced Tbsp grapeseed oil cup white wine Tbsp Dijon mustard Tbsp soy sauce sprig fresh thyme sprig fresh rosemary sprigs fresh parsley tsp red pepper flakes tsp kosher salt tsp freshly ground black pepper Tbsp honey

| preparation | preheat oven to 450°f. place a rack in the middle of oven. place a large oven-proof skillet on middle rack to preheat. remove chicken from refrigerator 45 minutes before cooking to bring to room temperature. prepare chicken by pressing down on the breast to completely flatten bird. Using a sharp knife, make a deep cut at the joint between the leg and thigh, and one between the wing and breast. in a large bowl big enough to hold the chicken, add all remaining ingredients except honey and whisk until mustard and salt are fully dissolved. submerge chicken, breast-side down, in mixture and let sit at room temperature until oven is fully preheated. slowly and carefully remove hot skillet from oven. transfer chicken, breast-side up, to skillet and carefully pour marinade over chicken, as marinade will bubble up in hot skillet and create steam. spoon honey over chicken and spread it using the back of a spoon. return skillet to middle oven rack and roast for 25 minutes. remove from oven and tent with aluminum foil. let rest 10 to 12 minutes. serve with juices spooned over chicken.

ThirTy-MinuTe SpaTchcocked chicken Life can get hectic, especially during the late summer months. When you're short on time, easy recipes that can be assembled in a hurry help you squeeze a little bit more into the day. This spatchcocked chicken does just that: it’s a tasty meal that can feed a big family for dinner or act as excellent lunch and dinner leftovers for smaller households.

How exactly does it save so much time? When you roast a spatchcocked chicken, the dark meat is exposed to heat from the top and bottom of your oven instead of hugging the breast of the chicken. This means the dark meat finishes cooking at the same time the breast meat does, resulting in a shorter cook time and juicier chicken.

chef’s tips SPATCH COOKING. if your butcher doesn’t spatchcock your chicken for you, all you need is a sharp knife and cutting board. Turn the chicken on its breast and cut down and through the chicken on one side of its backbone. Then repeat on the other side of the backbone. Poultry scissors also work well for this

job. Turn the chicken over, press down on the breast to flatten and turn the legs over so the thigh joints are facing each other. MUST BE THE HONEY. Spreading honey on the chicken before

roasting will caramelize it, making the skin brown and juicy.

the menu • Kale, Chickpea and Feta Salad • Garlic Toasts • Summer Succotash • Thirty-Minute Spatchcocked Chicken • White Peach Shortcakes

Learn More. in this class you’ll learn how to expertly

spatchcock a chicken at home. You’ll also learn how to make a late-summer corn succotash and in-season white peach shortcakes for dessert.

get hands-on: Join Feast Magazine and schnucks Cooks Cooking school at 6pm on Wed., aug. 16, at the des Peres, Missouri, location, to make the dishes in this month’s menu. tickets are just $45 for a night of cooking, dining and wine. RsVP at or call 314.909.1704.





In St. Louis, tune into the Nine Network (Channel 9) to watch Feast TV Wednesdays at 7pm.

In Kansas City, watch Feast TV on KCPT (Channel 19) Sundays at 8am and 6:30pm.

You can watch Feast TV throughout mid-Missouri on KMOS (Channel 6) Thursdays at 7pm.

Feast TV airs in the southern Illinois region on WSIU (Channel 8) Saturdays at noon and Mondays at 12:30pm.

Check your local listings to watch Feast TV in the Lake of the Ozarks area.

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©2017 Schnucks

Inspired Local Food Culture

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sweet ideas

story and recipe by christy augustin photography by cheryl Waller

BlackBerry-coconut cream Paletas Macerating the blackberries before adding them to your ice-pop molds helps to keep the fruit from being too icy in the finished paletas. yields | 12 |

1 2 1 1 ½ ¼ ½ 12

pint fresh blackberries, quartered Tbsp honey or agave nectar cup sweetened condensed milk 14-oz can full-fat coconut milk cup whole milk juice of ½ a lime tsp vanilla extract pinch salt cup sweetened coconut flakes Popsicle sticks

| preparation | in a large bowl, combine blackberries and honey and set aside to macerate. in a blender or in the bowl of a food processor, purée all remaining ingredients until coconut flakes are thoroughly ground. pour coconut mixture into ice-pop molds, leaving about ¾ of each mold empty on top. add 3 to 4 macerated blackberries to each mold, drizzle juice from macerated berries on top and use a popsicle stick to stir and push berries down into molds. add popsicle sticks to molds and freeze for at least 24 hours before serving.

BlackBerry-coconut cream Paletas there is something special about paletas, or Mexican ice pops – especially the creamy ones made with a base of sweetened condensed milk. you’ll find a rainbow of paletas sold at many Mexican restaurants and grocery stores, and one of my favorite flavors is mango con chile. it’s sweet and tropical with a kick of heat from the chile pepper and a touch of citrus, which balances out both flavors. For basic fruity ice pops, simply purée fruit during its peak season, add a bit of honey or granulated sugar if desired, plus a pinch of salt or a squeeze of lemon, and you’re ready to freeze the mixture in ice-pop molds. in this recipe, i’ve combined seasonal summer berries with fresh lime zest and sweetened condensed milk for a summery play on berries and cream. Christy Augustin has had a lifelong love affair with all things sweet. After working as a pastry chef in New Orleans and St. Louis, she opened Pint Size Bakery & Coffee in St. Louis’ Lindenwood Park in 2012. She calls herself the baker of all things good and evil. Learn more at

Romanstone Hardscapes available at: Jefferson City | Columbia | Kansas City | Springfield | St. Louis

thank you for voting us best fried chicken in st. louis Serving Lunch & Dinner | Wed - Sat 11am – 7pm | Sun 11am – 4pm 3108 Olive Street, Saint Louis, MO 63103 Phone: 314.531.4668 | Catering: 314.295.8220


Inspired Local Food Culture

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T U E S DAY – F R I DAY 7 A M – 9 P M | S AT U R DAY 8 A M – 9 P M | S U N DAY 8 A M – 4 P M 7213 D aEugLust M2A 0 1 7R B LV D. S T. L O U I S M I S S O U R I 6 3 1 3 0 | W I N S L O W S H O M E . C O M






Time to pop bottles and clink drinks: This month, we’re celebrating the winners of the 2017 Feast 50 Awards! The August issue, which also marks Feast’s seventh anniversary, is our annual hat tip to the men and women who are defining the flavor of our region. Each spring, we ask readers to vote for their favorite tastemakers in 50 categories in our Feast 50 Awards poll. More than 100,000 votes were cast by readers this year. We hope the awards serve as must-try guides for St. Louis, Kansas City, Springfield and Columbia – from best new restaurants to coffee roasters and barbecue joints – and we encourage you to give each of these spots a try. The winners featured in these pages are a reminder of the high standards and vision that local artisans and experts apply to their work. By putting an emphasis on quality and innovation, the people featured here are pushing the culinary scene forward – and the region is all the better (and we're better fed) for it. Join us in raising a glass to all of the winners and runners-up in this year’s edition! Written by ettie berneking, ren bishop, April Fleming, nAtAlie gAllAgher, mAllory gnAegy, liz miller, CAtherine neville, heAther riske, nAnCy stiles, JessiCA vAughn And Jenny vergArA

Katie Collier Katie’s Pizza & Pasta Osteria, Fresh, simple, seasonal. Katie Collier’s approach to Italian cuisine at Katie’s Pizza & Pasta Osteria, which she owns with her husband, Ted, balances tradition with modern and inventive spins. The bright, open kitchen allows diners to watch as crostini is layered with shaved bottarga, lemon and dill; salads are composed with prawns, avocado and shaved kohlrabi; and blistered pizzas topped with fingerling potatoes, speck and black sea salt or herbed chicken, roasted garlic, gorgonzola and dandelion greens are pulled from the glowing wood-fired oven. Collier’s creativity and personal connection with her customers set her apart in a city full of fantastic Italian food. –Catherine Neville

»KevinRunner-Up Nashan, Sidney Street Cafe,, Peacemaker Lobster & Crab Co., PHOTO BY j. POLLaCK PHOTOgraPHY



Katie’s Pizza & Pasta Osteria

Baileys’ Range,

Pizza proves to be the perfect canvas for chef Katie Collier’s creativity. Classics are reinvented, like the pepperoni with Salume Beddu sausage, stracciatella (the soft, fresh center of burrata) and preserved lemon and honey, while menu items like the corn and zucchini pizza with goat cheese, serrano pepper and mint are introduced seasonally. –C.N.

Baileys’ range, restaurateur David Bailey’s popular burger-and-shake joint in Downtown St. Louis, knows how to dress up a patty. There’s the PB&j, which tops a Missouri bison burger with arugula pesto, tomato jam, goat cheese and fresh arugula, and the LgBTQ, a spicy quinoa patty with barbecue sauce, lettuce, tomato, goat cheese and broccoli slaw. Or go classic with the Stack It & Smash It, two thin sirloin patties topped with ketchup, mayo, Dijon, pickle chips, onion rings, bacon and Colby cheese, smashed to perfection. –Liz Miller

Runner-Up »Pi Pizzeria,

Runner-Up »Hi-Pointe Drive-In,


s r e inn

Hi-Pointe Drive-In’s double cheeseburger made with Creekstone Farms grass-fed grain-finished beef.

BEST NEW restaurant

Hi-Pointe Drive-in In hindsight, Hi-Pointe Drive-In seems inevitable. Mike Johnson’s Sugarfire Smoke House has grown from a strip mall in Olivette, Missouri, to locations spanning from Downtown St. Louis to Washington, Missouri. Aside from all the great barbecue, regulars knew a secret: the burger. Griddled, dripping with juices and melted cheese (we suggest adding the house-smoked bacon) it was (and still is) one of the best in town. The patty at Hi-Pointe Drive-In, which Johnson opened in January, is an improvement on that seemingly unimpeachable burger, he says. The blend is a bit different, and the Hi-Pointe burger is sandwiched by a Fazio’s Bakery potato bun. –Nancy Stiles

»VistaRunner-Up Ramen, PHOTO BY JAckLYn MeYeR

Hot chicken plate with mac ‘n’ cheese casserole topped with seasoned panko.

FrieD CHiCken Southern, Southern celebrated its second anniversary this summer, and even after two years, there are still lines out the door. Here, chicken is made with chile oil and spices, with proportions varying depending on the level of heat: original, mild, medium, hot and cluckin’ Hot, plus the sweet-and-spicy General Tso’s. chicken is available by the piece or in tenders – fish and a vegetarian option made with St. Louis’ Mofu tofu are also offered – served over white bread with house pickles. –L.M.

» Runner-Up Hodak’s, PHOTO BY JAckLYn MeYeR

iCe Cream & CustarD

toasteD ravioli


ChaRliE GiTTo’S oN ThE hill

Ordering a thick, velvety concrete from Ted Drewes – and flipping it upside down – is a summer rite of passage in St. Louis. The iconic frozen custard stand’s two locations have been serving concretes, malts, shakes and sundaes since 1959. After a ballgame, try the cardinal Sin with tart cherries and hot fudge. –Heather Riske

It’s a point of contention among many St. Louisans: Who invented toasted ravioli? Whatever the real story, diners agree: The T-ravs at charlie Gitto’s on The Hill are legendary. Filled with a mixture of beef, veal, onion, celery, eggs, Parmesan and spinach, the T-ravs are sprinkled with Parmesan and served with tomato sauce. –N.S.

Runner-Up »clementine’s naughty & nice

Runner-Up »Trattoria Marcella,


Inspired Local Food Culture

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BarBecue Sugarfire Smoke House Mike Johnson and the Sugarfire Smoke House team continue to build their barbecue empire. The restaurant now boasts six locations, from Downtown St. Louis to washington, Missouri. Don’t be perturbed by a line at lunchtime; it moves fast, and Sugarfire’s brisket (and even its burger) is worth the wait. –N.S.

Runner-Up »Pappy’s Smokehouse,

Olive + Oak,

Even a year and a half after opening, snagging a table at Olive + Oak is still a feat – a testament to how much diners love the restaurant’s refined comfort fare. Executive chef Jesse Mendica’s culinary prowess shows in dishes like roasted Dover sole, cheesy blue-crab gratin and The Dip sandwich with roasted leg of lamb, drunken goat cheese and lamb jus. Co-owners Mark Hinkle and Greg Ortyl created the restaurant as a tribute to their two young sons, who passed away from congenital heart defects, and as a way to bring people together. The walls are lined with framed black-and-white family photos, and servers pin red felt hearts on their shirts. When you dine at Olive + Oak, you’re treated like family. –H.R.

Runner-Up »Sugarfire Smoke House, PHOTO BY JaCklYn MEYEr

SteakhOuSe Annie Gunn’s, Classics rule at Annie Gunn’s, a beloved Chesterfield, Missouri, institution. Prime protein is a focus here, with well-marbled 16-ounce rib eyes or 34-ounce Kobe tomahawk chops, plus heritage-breed chicken, local lamb and pork, half-pound burgers and excellent cheeses. Pair your choice with a wine from the restaurant’s unrivaled cellar. –C.N.

Runner-Up »Citizen Kane’s Steak House,

vegetarian Lulu’s Local Eatery

The Dip sandwich with roasted leg of lamb, drunken goat cheese and lamb jus.

You’ll find plenty of trendy menu items at Lulu’s Local Eatery, from watermelon “poké” inside half of an avocado to barbecued jackfruit-filled tacos – and they’re all worthy of your attention. Lulu’s colorful vegetarian dishes highlight the flavors and textures of fresh produce in fun ways; the new sushi bowl, for example, pairs the same watermelon “sashimi” with sushi rice, avocado, cucumber, radishes, green onions, pickled ginger, a spicy house mayo and wasabi. –L.M.

Runner-Up »TreeHouse Restaurant, PHOTO BY CHERYL wALLER


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CharCuterie Maker

Baetje Farms,

Salume Beddu,

as even The New York Times has noticed, one of the top 50 cheeses in the world is made in Bloomsdale, missouri. Baetje Farms’ bloomy rind miette m competed against 2,800 cheeses from 35 countries for that honor. Steve and Veronica Baetje started raising goats in 2005, and their goat’s and sheep’s milk cheeses are made completely by hand. –N.S.

Salume Beddu announced big news in may: Its retail and sandwich shop in St. Louis’ Lindenwood Park neighborhood was closing and moving inside wine and artisan-food shop Parker’s Table in Richmond Heights, missouri. You’ll still find the same cured favorites, including peppery guanciale and pancetta, jars of spicy ‘nduja and tangy mostarda and sandwiches including prosciutto cotto with gruyère, pickled onions and grain mustard. –L.M.

» Runner-Up

the miette has a sweet, yeasty bread-dough flavor.

marcoot jersey Creamery,

Runner-Up »Bolyard’s meat & Provisions,

Bread Baker

ButCher Shop

Union Loafers,

Bolyard’s Meat & Provisions,

Three little words are the secret to union Loafers’ masterful breads: flour, salt and water. The Botanical Heights bakery specializes in old world-style, naturally leavened loaves – from the Light and mild with a soft crumb and a dark, flavorful crust to Cheddar-loaded cheesy bread. Four nights a week, the bakery flips into a pizzeria. –H.R.

Bolyard’s meat & Provisions has become a maplewood, missouri, anchor in just under three years. In addition to sourcing humanely and sustainably raised local meat, owners Chris and abbie Bolyard have added an ever-rotating sandwich board, tables for in-store dining, plus a retail selection of bone broths, housemade sauces, condiments and more. –N.S.

» Runner-Up


Runner-Up »Kenrick’s meat and Catering, PHOTO BY zaCH Bauman

Seafood Peacemaker Lobster & Crab Co. Dining at Peacemaker Lobster & Crab Co. in Benton Park will transport you straight to the coast. Seafood is shipped in almost daily, including fresh oysters on the half shell, juicy peel-and-eat shrimp, lobster rolls and blue crab boils. From lobster steamed buns to buffalo crawfish po’boys, eating at Peacemaker is downright fun. –H.R.

ari Jo elliS Kounter Kulture

Runner-Up »Broadway Oyster Bar, PHOTO BY jOnaTHan gaYman

Ari Jo Ellis cut her teeth in the St. Louis restaurant industry at Quincy Street Bistro under James Beard Rising Star nominee Rick Lewis – not too shabby for your first professional kitchen gig. When Lewis left to open the wildly successful chicken joint Southern in 2015, he brought Ellis with him as executive sous chef. There, she learned how to effectively manage a bustling kitchen staff and expedite an insane number of covers a day, frying some 800 pounds of chicken during Southern’s first week. She spent a brief stint at Bolyard’s Meat & Provisions before landing at Kounter Kulture this spring, where she hopes to evolve her style of cooking. –L.M.

Runner-Up »Samantha Mitchell, Farmtruk, EdiToR’S NoTE: Mitchell is also now the executive chef at The Libertine ( in Clayton, Missouri. PHoTo BY JACKLYN MEYER


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For over 30 years, Sunfarm has been proudly serving • Restaurant • Hotels • Caterers • Fine Institutions

Sunfarm Food Service 2427 North 9th St., Saint Louis, MO 63102 314.241.1288 •

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Donut Shop


Strange Donuts

Crown Candy kitchen, Donuts at Strange Donuts – or “dones,” as owner Jason Bockman calls them – fall into one of three categories: Classics, such as glazed and apple jelly; Creations, including tres leches and chai-cinnamon roll; and Strangers, weekly rotating flavors often made in collaboration with local restaurants, such as the chicken and waffle with Southern. Later this year, Strange will expand outside of its two St. Louis area locations with a shop in Tulsa, Oklahoma. –L.M.

» runner-Up

World’s Fair Donuts, 314.776.9975

Coffee Shop kaldi’s Coffee roasting Co. Kaldi’s cafés aren’t cookie-cutter. They each have a unique personality – some even serve alcohol – but coffee-lovers can be assured that at every location coffee is cold-brewed, poured over or made into a latte by experienced baristas. It’s no wonder the company is growing quickly, with four new St. Louis locations debuting this year. –C.N.

runner-Up »Sump Coffee,

Crown Candy has been serving St. Louis sweets for more than a hundred years. First opened in 1913 by Harry Karandzieff and his best friend, Pete Jugaloff, the candy store evolved into a soda shop over time, and is still owned by the Karandzieff family today. Longtime favorites include the Butterscotch Malted, Chocolate Phosphate and Deluxe Sundae, while the Heart-Stopping BLT, made with 14 pieces of kettle-fried bacon, is a popular lunch and dinner item. –L.M.

runner-Up »Kakao Chocolate, PHOTOS BY JACKLYn MeYer

Bake Shop

fooD truCk: Sweet

Pint Size Bakery & Coffee

VinCent Van DoUghnUt

Since moving into bigger digs in spring 2016, Pint Size Bakery has added a team of baristas to whip up specialty coffee drinks like the caramel latte (best paired with a salted caramel-chocolate cupcake), and the extra space means cozy indoor and outdoor seating. Arrive early on Saturday morning for oatmeal-crème pies, savory BLT muffins and salted caramel croissants, Pint Size’s most popular pastry. –L.M.

On wheels, Vincent Van Doughnut takes the form of Clyde, a 1960 Grumman Olson step-van serving scratch-made square-cut, yeast-raised donuts. You’ll find classic vanilla and chocolate glazed alongside more inventive flavors like lemon-lavender and blueberry-cheesecake. Frequent sell-outs prompted the bakery to expand into two brick-and-mortar locations in the St. Louis area. –H.R.

runner-Up »McArthur’s Bakery,

runner-Up »Sarah’s Cake Stop,

paStry Chef Lia Weber Made. By Lia,

Coffee roaSter kaldi’s Coffee roasting Co. Focused on relationship coffee, Kaldi’s sources directly from farmers across the globe, carefully selecting beans that are then roasted fresh and delivered to its cafés and grocery store shelves. Coffee-lovers wanting to dive deep are invited to the roasting facility to attend a cupping or learn the art of the latte. –C.N.

runner-Up »Sump Coffee,

Looks aren’t everything, but one glance at Lia Weber’s gorgeous cakes and it’s clear why she took top honors. Winner of TLC’s Next Great Baker, Weber custom-makes everything, offering bespoke creations for weddings and special occasions. Want some tips from this pro? Check out her web video series. –C.N.

runner-Up »Nathaniel Reid, Nathaniel Reid Bakery, PHOTO BY THeResa MaTOusHek

photography by chris mullins 21 N. Ninth St., Columbia, MO 65201 573.777.8730

120 E. Gregory Blvd., Kansas City, MO 64114 816.548.3870

Find a location near you at Instagram: @big_whiskeys

Bob Wasabi Kitchen





2017 2438 McNair Ave., St. Louis, MO 63104 314.773.8225

510 High St., Arrow Rock, MO 65320 660.837.3324


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1726 W. 39th St., Kansas City, MO 64111 816.753.5797

5226 Shaw Ave., St. Louis, MO 63110 314.772.8898

815 W. Seventh St., Joplin, MO 64801 417.206.3474

Japanese DRUnkEn Fish, Drunken fish has three St. Louis-area locations, and it’s not hard to see why. The happy hour is a perfect place to start: rolls like California and spicy salmon are just $6, and signature rolls like the White Tiger, with calamari tempura, crab, avocado, masago, white tuna, eel sauce and spicy mayo, are just $11. –N.S.

»CaféRunner-Up Mochi,



Mai LEE,

Lona’s Lil Eats,

Since opening Mai Lee in 1985, chef-owner Lee Tran has shared vietnamese favorites such as spring rolls and richly spiced bowls of pho with hungry customers across the St. Louis area. Do yourself a favor and explore other dishes on the restaurant’s lengthy menu, including the salt-and-pepper calamari (item no. 133) and rare beef with special ginger sauce (no. 90). –L.M.

»PhoRunner-Up grand,

Lona’s Lil Eats is a go-to for fast-casual fare, where the eponymous Lona Lou and her husband, Pierce Powers, serve their loyal clientele a fresh take on Chinese cuisine. Teas sourced from family in China, housemade dumplings, giant rice paper wraps, salads and more are dressed up with from-scratch sauces like lemongrass pesto and lime-ginger-peanut. –C.N.

»LuluRunner-Up Seafood & Dim Sum, PHOTO by jEnnifEr SiLvErbErg

mexiCan Mission Taco Joint, Mission Taco joint specializes in baja-style street tacos, from crispy fried fish and housemade spicy chorizo to wood-fire-grilled portobello mushroom. but don’t overlook the queso fresco-topped street corn or burritos with tomato-ancho sauce. Mission even uses local non-gMO corn to make its own masa. –H.R.

Runner-Up »Público,

italian Pastaria, Pastaria’s tagline is “sorta close to italy.” That ethos is illustrated in the mix of traditional and modern italian flavors in menu items like the Tuscan kale neapolitan-style pizza topped with béchamel, fontina, chile, garlic, egg and Pecorino. Acclaimed chef and 2016 Eater young gun Ashley Shelton runs the kitchen; sit at the pass if you want to see her in action. –N.S.

Runner-Up »Katie’s Pizza & Pasta Osteria,

BruncH Rooster, With two locations – the original in Downtown St. Louis and a newer space on South Grand – Rooster’s brunch supremely satisfies. Win the weekend with a sausage crêpe with spiced apples and Cheddar; a slinger with andouille, breakfast potatoes, fried eggs and sausage gravy; or a fluffy three-egg scramble. –C.N.

The sausage crêpe with spiced apples and Cheddar

»HalfRunner-Up & Half,




w th


li tS

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outDoor Dining

Fast-casual concept

Vin De SeT,

Sauce on the Side,

Sit in the right section and you can see The Gateway arch from Vin de Set’s luxe third-floor patio. Toast to a special occasion or just a hard day’s work with a glass of wine from the French-inspired restaurant’s extensive list. Black shade sails will keep you cool during the day, while soft lights let you enjoy the rooftop well into the evening. –N.S.

Calzones at Sauce on the Side are simple and delicious. Salted dough is stuffed with vegetables, cheese and seasoned meat and baked until golden brown, with, you guessed it, sauce served on the side. With three locations in the St. Louis area, it’s easy to try popular ‘zones like the Costanza, filled with pepperoni, eggplant, roasted garlic, basil, mozzarella, ricotta and garlic-honey oil paired with the house red sauce. –L.M.

»TheRunner-Up Boathouse,

Runner-Up »Crushed Red,

Happy Hour Taste,

Diner Southwest Diner There are lots of places to get a slinger in St. Louis, but the one at Southwest Diner is at the top of our list. It comes with two quarter-pound burger patties, home fries, melted Longhorn cheese, two eggs and green or red chile sauce. The diner’s breakfast with a south-of-the-border twist routinely draws long lines on weekends. –N.S.

Fried cheese curds and pimento aïoli

Taste offers some of the best happy-hour deals in St. Louis: For just $7, you can sip classic cocktails like a Corpse Reviver #2 or Ramos Gin Fizz, both far superior to the well drinks you might imagine as a late-afternoon special elsewhere. Happy-hour prices on classics are offered all day Sundays and Mondays, Tuesday through Friday from 5 to 7pm and again from 10pm to 1am. If you’re unsure of what to order, bend the ear of bar manager Drew Lucido or general manager Diana Benanti. –L.M.

»CityRunner-Up Diner,

Runner-Up »Planter’s House,


Fine/conTemporary dining Sidney Street CaFe, kevin nashan celebrated a career milestone this spring when he was awarded Best Chef: Midwest by the James Beard Foundation for his work at Sidney Street Cafe. Since taking over the beloved Benton Park restaurant in 2003, nashan has transformed Sidney Street into one of the Midwest’s premier fine-dining destinations. The menu reflects Southwestern flavors from his childhood spent in new Mexico blended with global influences from France, Japan and beyond. –L.M.

Kansas City Community Gardens Presents

Gardens at Sunset

SEPTEMBER 9, 2017 from 5:30 to 8:30 pm A unique and beautiful evening featuring locally-sourced food, beer, wine and enticing silent auction items. Proceeds support Kansas City Community Gardens’ mission to assist low-income families and community groups to grow their own produce. Tickets available at

runner-up »Farmhaus,

runner-up »Union Loafers,

sS LOCATION 3133 Watson Rd. @ Arsenal HOURS Tues – Fri: 7am – 4pm Sat: 8am – 3pm

s for votin Thank gu

Don’t be deterred by the line snaking outside of Vince “Vinnie” Valenza’s beloved Blues City Deli in Benton Park (and there will be a line). It gives you time to settle on your order – the three-meat Benton Park po’boy, perhaps, or the gargantuan muffuletta or maybe the Chicago-style hot dog. –H.R.

run n


Blues City deli,

Bakery 4 years


Sandwich Shop

s TL’

t Bes

314.645.7142 www.pINTSIzeBAkeRy.COm

caTerer Butler’s Pantry, Since 1966, Butler’s Pantry has been creating memories for its St. Louis clients. Beyond simply offering well-prepared food, the catering company tailors menus to each client’s tastes as well as the occasion. From traditional to trendy, it’s the attention to detail and focus on quality that define Butler’s Pantry’s approach. –C.N.

runner-up »Hollyberry Catering,

Food Truck: Savory Guerrilla Street Food, Since hitting the streets of St. Louis in 2011, Joel Crespo and Brian Hardesty’s Guerrilla Street Food truck has delighted diners with progressive Filipino-inspired fare. Menu items like sisig tacos – with braised pork ear, tongue and belly sautéed with ginger, garlic and chiles served in a crispy wonton shell – integrate the Chinese and Spanish influences in Filipino cuisine with a Mexican twist. –L.M.

»Seoulrunner-up Taco,

7373 Marietta Ave. Maplewood, MO 63143

Thank you for voting us

# Bar Program: Beer in STL!


Inspired Local Food Culture

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regional brewery 4 HanDS BReWinG CO., In six years, 4 Hands Brewing Co. has become one of the most successful craft breweries in the crowded St. Louis beer scene. President and owner Kevin Lemp continues to expand the brewery, too: Last summer, he debuted a new second-story tasting room, which now features a menu from Peacemaker Lobster & Crab Co. The popular City Wide American pale ale was followed by a Pilsner version this year. –N.S.

Runner-Up »Urban Chestnut Brewing Co., PHOTO By jACKLyN MeyeR




The Civil Life Brewing Co.,

Square One Brewery and Distillery (Spirits of St. Louis),

Chaumette Vineyards & Winery in Ste. Genevieve, Missouri,

The first (legal) distillery in Missouri since the dark days of Prohibition, Spirits of St. Louis operates inside Square One Brewery and Distillery, Steve and Molly Neukomm’s Lafayette Square brewpub. Stop by to enjoy spirits like MO Gin made with local herbs and botanicals, a sherry cask-aged aquavit and Hopskey, a hop-infused whiskey aged in Missouri oak. –C.N.

Tucked into Ste. Genevieve County’s rolling hills, Chaumette Vineyards & Winery offers dry wines made with estate-grown grapes. Oaked or unoaked Chardonel, Chambourcin Reserve or the Assemblage off-dry red blend are all top sips. Take a seat overlooking Chaumette’s lovely vineyards and pair your glass with lunch or dinner from the excellent Grapevine Grill. –C.N.

Runner-Up »Pinckney Bend Distillery in New Haven, Missouri,

Runner-Up »Chandler Hill Vineyards in Defiance, Missouri,

St. Louis craft-beer fans rejoiced last fall when The Civil Life Brewing Co. finally began canning, starting with its beloved American Brown Ale. At its cozy South City tasting room, you’ll find favorites like the British Bitter, German Pilsner and The Angel and The Sword, plus classic pub fare including sandwiches and pretzels. –H.R.

»SideRunner-Up Project Brewing,

store: wine selection

store: beer selection

artisan FooD shop

Kitchen store

Total Wine & More,

Randall’s Wines & Spirits



Total Wine & More made its mark in St. Louis after opening three area locations in 2015. Stores feature more than 8,000 wines; choose from local offerings from St. James Winery, Stone Hill Winery and Adam Puchta Winery, or international and hard-to-find bottles. Total Wine offers weekly tastings with its trained and helpful staff, too. –N.S.

»TheRunner-Up Wine & Cheese Place,

74 With four locations across the St. Louis area, Randall’s Wines & Spirits makes it easy to shop its vast selection of beer, wine and spirits. Randall’s stocks 800 craft beers, including local favorites from Urban Chestnut Brewing Co. and 2nd Shift Brewery (and three locations now deliver, too). –L.M.

Candy-colored Le Creuset cookware, Lodge carbon steel paella pans and stately ceramic tagines are just a few of the 6,000 items at Kitchen Conservatory. The onestop shop for home cooks also includes a teaching kitchen, where more than 800 cooking classes are taught each year. –L.M.

»FriarRunner-Up Tuck,

Runner-Up »DiGregorio’s Market,

Runner-Up »Bertarelli Cutlery, a ug ust 2 0 1 7

A curated selection of home goods awaits at Winslow’s Home, including lush cookbooks and hand-stitched gardening gloves. But the food is the true draw at this modernday general store. Scratch-made baked goods and dishes prepared with ingredients from owner Ann Sheehan Lipton’s Augusta, Missouri, farm beckon you to indulge. –C.N.


mixologist ted KilgoRe Planter’s House, The quickest way to summarize Ted Kilgore? He’s the Michael Jordan of St. Louis’ craft cocktail scene. Watching him work his magic at Planter’s House might be slightly less exciting than Game Six in ‘98, but it’s excellence in motion all the same. He’s highly knowledgeable about the history and technique of his craft, which is reflected in his bar’s thoughtful, reverent and innovative selection. Order a Manhattan, Planter’s House style, and after one sip you’ll know why he’s been voted MVP. –L.M.

»TimRunner-Up Wiggins, Retreat Gastropub,

One 19 nOrth tapasas and Wine Bar

Rockfair Tavern A Classic for More than 30 Years

Wine Lounge/private event party space

Restaurant and Lounge 3 Blocks South of Route 66

Rebecca Kibler Our Executive Chef after 6 years as Sous Chef has taken over at One 19 North preparing all fresh daily specials.

506 S. Franklin St., Cuba, MO 65453 573-885-7518

Make your reservations today to enjoy the fresh entrees, the exquisite wine and light music that create an ideal atmosphere for a group of friends or the perfect date.

Bar Program: CoCktails PlanteR’S HoUSe, The very best of trendy and timeless cocktail bars converge at Planter’s House in St. Louis. Although the interior and list of classic drinks are decidedly old school, the vibe and selection of New Classics and house cocktails are decidedly 21st century. You’ll find of-the-moment options like frosé and bottled cocktails alongside an exhaustive number of top-shelf bourbons and gins for sipping or subbing in your favorite tipple. –L.M.

119 North Kirkwood Road, Kirkwood, MO 63122



3559-B College Ave, Alton, IL (618) 462-1220

Runner-Up »Taste,

Bar Program: Beer Side PRoject cellaR, Side Project Brewing has earned some pretty big accolades, and Cory and Karen King’s accompanying tasting room follows suit. Last year, the James Beard Foundation named Side Project Cellar a semifinalist for Outstanding Bar Program. Here you’ll find a robust selection of Side Project’s saisons, barrel-aged stouts, barleywines and Belgian quads. –H.R.

Runner-Up »Three Kings Public House,

Bar Program: Wine Sasha’s Wine Bar, Sasha’s Wine Bar remains the platonic ideal of an unpretentious wine bar. Both St. Louis area locations offer easy-to-navigate iPad menus featuring more than 60 wines by the glass or bottle. Sasha’s also offers tastings via the Coravin, which allows you to sample a wine without removing the cork. –N.S.

Runner-Up »Reeds American Table,

201 Montelle Drive • Augusta, MO 63332 • 888.595.WINE • Inspired Local Food Culture

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Jour de Fete

Saturday, August 12 - 10am-6pm Sunday, August 13 - 9am-4pm ARTS, CRAFTS, GIFTS & COLLECTIBLES! FOOD, DRINK, CAR SHOW AND ENTERTAINMENT!!

Limited free parking in Historic District. Shuttle Bus Service available for minimal fee. For more information, call the Welcome Center 800.373.7007 •

The 6th Annual Classic Cocktail Party will be held in conjunction with the last Concert in the Park with the Jeremiah Johnson Band in Lafayette Square Park on Sept. 9th from 6-9pm. Local distilleries will feature signature cocktails.

Signature 1967


Margaritas! Made from scratch

Authentic Mexican Cuisine! Dine in or catering available

1711 Saint Louis Rd | Collinsville, IL | 618.344.6435 |

Full Menu • Full Bar • Banquet rooMs • Dine-in • Carry-out

Dine-In or Carry-out! This Year We are Celebrating 9/12~Gin at The Gin Room’s Casino Royale Night 9/13~Whiskey at the Gaslight Lounge 9/14~Vodka at Propaganda 9/16~Local Distillers at Science Uncorked From 9/9-9/17 Come “Drink Like a Local” on Cherokee Street where craft cocktails meet craft distilling! For information: StLouisCraftSpiritsCocktailWeek or 76

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Gift Certificates Available!!

3400 Fosterburg Road, Alton, IL 62002 618.462-4620, HOURS: TUESDAY WEDNESDAY THURSDAY- 11AM - 9PM FRIDAY & SATURDAY - 11AM - 10PM, SUNDAY - 11AM - 9PM, MONDAY - CLOSED

y a W r u o Y Taste ndia

I h g u Thro o with host, Catherine Neville

January 18 – 31, 2018 Enjoy 14 flavorful days of Indian street-food, local market tours and unforgettable culinary experiences in New Delhi, Agra, Jaipur, Jodhpur, Udaipur and Mumbai. For more information email

Newt Dehli

 Humayun’s tomb  Qutab Minar  Indian barbecue dinner and cooking class  Sikh temple community kitchen  Largest spice market in Asia  Raj Ghat  Bazaar and North Indian street food tour

Agra t

 Three UNESCO World Heritage Sites: Taj Mahal, Agra Fort and the old capital of Fatehpur Sikri  Tour local bazaars  Dine at Heritage Palace in Bharatpur

Jaipur t

 The ‘Pink City’ is the capital of Rajasthan  Fortress of Amber  Explore textiles, jewelry and pottery of the region

KITCHEN~WINE~WHISKEY Something different, something for everyone

Jodhpur t

 15th-century Mehrangarh Fort  Dine at Hanwant Palace  Lunch at the famous On the Rocks

Udaipur t

5065 State Highway N Cottleville, MO 63304 636.244.0574

American Comfort Food From-Scratch Kitchen Lunch, Dinner, Sunday Brunch Top Shelf Whiskey List Robust Wine Menu Private Event Space Cigar Lounge

 Ranakpur Temple  Tour the Venice of the East  Lunch at Feteh Bagh Palace  City Palace  Twilight cruise on Lake Pichola  Sunset dinner at Fateh Prakash Palace

Mumbai t      

Visit bazaars and markets Taste South Indian street food Gateway of India Elephanta Caves Gandhi House Dhobi Ghat

Limitless Planet Travel | 314.285.0049 | Inspired Local Food Culture

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More than 13 years after opening Bluestem in March 2004, the acclaimed restaurant is still the gold standard for fine dining in Kansas City. Bluestem offers three fixed dinner options: three courses for $75, five courses for $85 and 10 courses for $110 (wine pairings are available and scaled for each tier). In October 2016, chef-owner Colby Garrelts appointed Andrew Longres, Bluestem’s former chef de cuisine, as executive chef; Longres is the first chef other than Garrelts to hold the position. Longres emulates Garrelts’ steadfast attention to detail: The stunning and refined dishes at Bluestem are sure to imprint in your memory. –Natalie Gallagher



Runner-Up »Jarocho Pescados y Mariscos, PHOTO BY AnnA PeTrOw

Colby Garrelts Bluestem, Rye, Out of all the major – and majorly impressive – chefs in the Kansas City food scene, Feast readers have voted Colby Garrelts to the top of their list. In May 2013, the James Beard Foundation named him Best Chef: Midwest, just five months after opening his second restaurant, Rye. (And Bluestem, his flagship fine-dining restaurant, has been recognized consecutively in 2015, 2016 and 2017 as a James Beard semifinalist for Outstanding Restaurant.) Garrelts’ calling card is still Bluestem’s seasonal menu, which inspired the lauded 2011 Bluestem cookbook. At Rye, he showcases his famous fried chicken – a recipe that took him almost a year to perfect – with a second location slated to open in Country Club Plaza this fall. –N.G.

Runner-Up »Carlos Falcon, Jarocho Pescados y Mariscos, PHOTOs BY lAndOn vOndeRsCHMIdT

Pork belly with Bing cherry, burnt bread, golden zucchini, and spinach.

bar ProGram: Wine

bar ProGram: beer

bar ProGram: CoCktails

Ça Va,

BieR station,


On any given day, Bier station is serving 28 unique, seasonal beers – and if that’s not enough, the bar offers hundreds more by the bottle. Whether you opt for a local favorite or a rare international brew, you can enjoy your selection inside over a board game and snack or outside in the beer garden. –April Fleming

After eight years in business, Manifesto is still setting the standard for craft cocktails in the Kansas City area. The cocktail list is overseen by co-owner Ryan Maybee and features 30 meticulously crafted drinks. Try the Girl from Cadi3 (pictured below), with Hendrick’s Gin, fino sherry, lemon juice, fresh mint and dried juniper berries. –N.G.

If you’re in the mood for French-inspired fare and bubbly, pop into Ça va. With a bottle list featuring the finest exports from Champagne – and quite a few from “the rest of France,” plus Germany, Italy and even south Africa – Ça va serves the best selection of sparkling wine in town. –N.G.

Runner-Up »Tannin Wine Bar & Kitchen,

»BeerRunner-Up Kitchen,

»JulepRunner-Up Cocktail Club, PHOTO BY AnnA PeTROw

mixoloGist Ryan MayBee Manifesto,

J. Rieger & Co.’s Kansas City Whiskey is made with a blend of bourbon, corn and rye whiskeys, plus a small amount of 15-year-old oloroso sherry.

eight years into his tenure at Manifesto, co-owner and mixologist Ryan Maybee could conceivably rest on his prior accomplishments – but that’s just not his style. On the few days he’s not behind the bar at Manifesto, he’s likely working on new cocktails or traveling to promote J. Rieger & Co., the Kansas City distillery he co-owns with Andy Rieger. –A.F.

Runner-Up »Andrew Olsen, Bluestem, PHOTO BY CHRIs MullIns

Inspired Local Food Culture

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Snap pea baba ghanoush with roasted root vegetables, umeboshi butter and dukkah.

DisTillery J. Rieger & Co. in Kansas City, More than a hundred years of history is tied to J. Rieger & Co. In 2014, Ryan Maybee resurrected the brand with Andy Rieger, the great-great-great grandson of founder Jacob Rieger. The distillery is perhaps best known for its Kansas City whiskey, made with a blend of bourbon, corn and rye whiskeys and a touch of 15-year-old Oloroso sherry –N.G.

»Tom’sRunner-Up Town Distilling Co.,

Winery Amigoni Urban Winery, Located in the west Bottoms neighborhood, Amigoni Urban winery produces fine wines made with Missouri- and California-grown grapes. Get a taste of its French-style dry Urban Rosé, aged for six months in Missouri oak barrels, or the award-winning Urban Red in the sleek tasting room. –A.F.

BEST NEW restaurant

The AnTler room It’s hard to believe The Antler Room has only been open since October, as the Hospital Hill restaurant has fit seamlessly into Kansas City’s dining scene. Chef-owner Nick Goellner’s plates are artful and restrained, yet each makes a bold statement about his culinary talents, like the preserved trout with farro and cultuce. The Antler Room’s indomitable other half is Leslie Goellner, co-owner, beverage director and front-of-house manager (and also Nick’s wife). Guests will note her grace as she’s running plates from the expo window one minute and then deftly locating the perfect bottle of red to pair with your meal the next. –N.G.

»ThirdRunner-Up Street Social,

microbreWery Crane Brewing Co., In Raytown, Missouri, Crane Brewing Co. is making some of the area’s most exciting beers. Crane principally concentrates on three styles: Berliner weiss, saison and lambic. Visit its tasting room to try favorites like tea weiss and orange gose. –A.F.

Runner-Up »Kansas City Bier Co.,

regionAl breWery BoUlEvARd BREWiNg Co., Boulevard Brewing Co. is the big dog in Kansas City’s growing beer scene, and it’s remained relevant since opening in 1989. Year-round classics like Unfiltered wheat and Bully Porter are now balanced by seasonal and limited-release brews, including hibiscus gose and ginger-lemon radler. –A.F.

»FreeRunner-Up State Brewing Co.,



Runner-Up »Somerset Ridge Vineyard & winery,

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Chinese Bo Lings, The menu at Bo Lings offers a little something (or in some cases, a lot) for every taste. Traditional dim sum is served on weekends, and authentic Chinese entrées such as Hui-style lamb and tea-smoked duck, plus Americanized favorites like General Tso’s chicken and teriyaki salmon, are variously offered at its six Kansas City-area locations. –A.F.

»BlueRunner-Up Koi, PHOTO BY AnnA PeTrOw



Vietnam Café Café,

BoB WasaBi,

Vietnam Café in Columbus Park is always bustling; that’s the first hint of its high-quality and authentic Vietnamese dishes. You’ll find familiar fare like spring rolls and bowls of pho on the menu, but must-try items include bánh tôm chiên, deep-fried sweet potatoes with shrimp, as well as the fried quail and salted lemonade. –A.F.

Bob Shin is committed to sourcing the highest-quality fish and seafood for his restaurant, Bob wasabi. Beautiful fillets of tuna and salmon, fresh octopus and geoduck are used to make sashimi, nigiri, maki rolls and more. Try the poké bowl, one of three chef’s specials, with raw tuna and radish sprouts lightly drizzled in a soy vinaigrette and served over rice. –A.F.

Runner-Up »iPhotower,

Runner-Up »Drunken Fish,



Lidia’s Kansas City,

Port fonda,

Lidia’s Kansas City was at the forefront of the redevelopment of the Crossroads Arts District in Kansas City. Chef-owner Lidia Bastianich herself selected the former railroad warehouse for her namesake restaurant – one of only two Bastianich restaurants outside of new York City. Lidia’s nods to its namesake’s childhood spent in Trieste, Italy, while also reflecting modern and local touches. Try the Zucca, butternut squash-filled ravioli doused in a sage-brown butter sauce. –A.F.

At chef-owner Patrick ryan’s lauded Port Fonda, tacos, taquitos, tamales, chimichangas and more are inspired by regional Mexican flavors. Cure a hangover with the fried egg-topped chilaquiles or chorizo fundido for brunch, or savor the pescado del dia, a marinated and grilled whole fish bathed in mole Amarillo for dinner. Port Fonda also boasts an excellent bar program, including the area’s widest selection of mezcal, as well as Margarita and tequila flights. –A.F.

Runner-Up »Garozzo’s ristorante,

Runner-Up »Jarocho Pescados y Mariscos,

John Brogan Rye,

Chicago-born John Brogan ended up in Kansas City on a whim 10 years ago, and after getting a taste of the local restaurant scene, he knew he’d found his new home. Brogan played a key role in helping Colby and Megan Garrelts open Rye, their fried chicken restaurant in Leawood, Kansas, in 2012; he was chef de cuisine at Rye until January when he was promoted to executive chef. When the Garrelts announced that a second location of Rye would open in Country Club Plaza this fall, it was no surprise to learn that Brogan would be leading the kitchen. –N.G.

Runner-Up »Theresia Ota, formerly of Jax Fish House & Oyster Bar, EdiTOR’s NOTE: Ota is now executive chef at The Monarch Cocktail Bar & Lounge ( in Kansas City. PHOTO BY aNNa PETROW

Inspired Local Food Culture

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212 E. Green Meadows #9, Columbia, MO 65205 573.825.6036



4324 Weber Road, St. Louis, MO 63123 314.631.2440



2620 S. Glenstone Ave., Springfield, MO 65804 417.864.6994

2017 2119 California Ave., St. Louis, MO 63104 314.925.8938

215 S. Grant Ave., Springfield, MO 65806 417.862.0423


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314.518.3565 Instagram: @madebylia

1000 Mississippi Ave., St. Louis, MO, 63104 314.696.2603

9568 Manchester Road, Rock Hill, MO 63119 314.942.6555

Food Truck: Savory Pie hole,

BarBecue Bar Joe’s kansas ansas City Bar-B-Que

SeaFood Jarocho Pescados y Mariscos Chef-owner Carlos Falcon has made it his mission to bring authentic, Veracruz-style seafood to the Kansas City area; today, Jarocho Pescados y Mariscos is the destination for great seafood in general. Don’t miss the ceviche menu, including the house option with cured pieces of whitefish and housemade ketchup. –N.G.

runner-up »Bristol Seafood Grill,

Joe’s Kansas City Bar-B-Que is a favorite of celebrities, tourists and locals alike, as evidenced by the lines out the door every weekend. regulars at Joe’s know to opt for the succulent ribs, juicy beef brisket and burnt ends. To taste that Kansas City specialty, arrive early on Mondays and Saturdays for lunch or on Wednesdays for dinner. –Jenny Vergara

»Q39,runner-up PHOTO BY AnnA PETrOW


BurnT endS Fiorella’s Jack Stack Barbecue

vegeTarian Café Gratitude, The bright and welcoming ambiance at Café Gratitude mirrors the vegan restaurant’s approach to food. Dishes are made with fresh and sustainably sourced ingredients, and each has a fun and sunny name. Try the Awesome sandwich, a take on eggplant Parm with herb-cornmeal crusted eggplant, marinara sauce, cashew cheese, tomatoes, Brazil nut Parmesan, fresh spinach and basil on grilled ciabatta. –A.F.


runner-up »El Tenedor,

Food Truck: SweeT The Funnel Cake TruCk The Funnel Cake Truck specializes in nostalgic indulgences: airy cotton candy, warm funnel cakes generously dusted with powdered sugar and crispy-on-the-outside, gooey-on-the-inside fried Snickers. Available at special events around town, plus for private parties, the truck proves that some classics just never go out of style. –A.F.

runner-up »CoffeeCakeKC,

In a show of dedication to the local specialty, Fiorella’s Jack Stack Barbecue offers pork, beef and sausage burnt ends. Whichever you choose, you won’t be disappointed, but the traditional beef burnt ends are smoky, juicy and gorgeously charred – the definition of why the dish is a Kansas City barbecue staple. –N.G.

»Joe’srunner-up Kansas City Bar-B-Que,

»Edenrunner-up Alley Vegetarià, PHOTO BY AnnA PETrOw

Fans will drive to wherever Pie Hole parks for its flaky and rich Aussie-inspired meat pies and sausage rolls. The truck still slings The Swagger Daddy, the classic steak and mushroom pie that first garnered it attention in Kansas City, plus other flavors like the Choopercabra with pork shoulder, green chiles, onions and gravy. –A.F.


The Yo Soy Feliz with two corn tostadas, black bean purée, Mexican coleslaw, pico de gallo, toasted maple coconut, cashew cheese, salsa verde and avocado.

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STeakhouSe Stock hill,

caTerer Moxie Catering,

Kansas City has proudly recaptured a piece of its cow-town legacy with the opening of Stock Hill, a sleek new steakhouse in south Country Club Plaza. The restaurant specializes in juicy cuts cooked to order, from filet mignon to strips to a massive porterhouse steak, with shareable sides served al a carte. –J.V.

Planning a party or milestone celebration? look no further than chef Wes Gartner and Jill Myers of Moxie Catering to deliver creative dishes customized to every client’s preference. Using the best farm-fresh and local ingredients, Moxie is known for its one-of-a-kind menus and tasty fare. –J.V.

»Therunner-up Capital Grille,

runner-up »Brancato’s Catering,

Store: Wine Selection

Store: Beer Selection

coFFee Shop

Bread Baker

thou mayest Coffee roasters

Farm to market Bread Co.

Cellar rat,

Gomer’s midtown

What makes a wine shop exceptional? Is it a vast inventory of high, low and mid-level vintages to satisfy any palate or price point? Is it a smattering of wines from interesting regions and producers, whose stories can be relayed by friendly and informed employees? At Cellar Rat in the Crossroads Arts District, all of these components coalesce to provide just that: an exceptional wine shopping experience. –N.G.

Hundreds of craft beers from regional and national breweries line the refrigerated cases at Gomer’s Midtown, just waiting to be plucked off the rack and taken home. In addition to the sheer breadth and volume of its beer selection, Gomer’s sends out a weekly beer newsletter detailing all of its new arrivals and recommended offerings. –N.G.

Thou Mayest Coffee Roasters takes its name from a famous passage in John Steinbeck’s East of Eden, wherein one of the characters, Lee, attempts to convince two other characters that “the way is open” for the mind to choose between good and evil. You’ll be making far less loaded decisions at Thou Mayest, unless you’re contemplating whether to get a shot of J. Rieger & Co. Caffè Amaro in your coffee. –N.G.

Farm to Market Bread Co. started as a small local bakery in the Waldo neighborhood and has since grown into a massive operation in the Crossroads Arts District. Look for everything from its sourdough rounds and Italian loaves to egg buns, traditional pretzels and grain rolls at grocery stores and restaurants across the Kansas City area. –J.V.

runner-Up »Lukas Liquors,

»Bierrunner-Up Station,

»Parisirunner-Up Artisan Coffee,

runner-Up »Fervere,

artiSan Food Shop

kitchen Store

coFFee roaSter

tHe Better CHeddar

Pryde’s kitCHen & neCessities

the roasterie

Owner Ron Shalinsky created The Better Cheddar as a one-stop shop for quality and specialty local and international charcuterie, crackers, chocolates, olive oils, sauces and cheeses. With two locations in the Kansas City area, Shalinsky’s top-notch team has been educating cheese lovers since 1983. –J.V.

No matter your culinary skill level, you always need the right tools – and there’s no better place to find them than at Pryde’s Kitchen & Necessities. Family owned for 49 years, the store stocks bakeware, cookware and culinary gadgets galore. Browse for a sleek marble rolling pin, a new Wüsthof knife or colorful Fiestaware. –J.V.


Ibis Bakery quinoa bread with cured salmon, fennel cream cheese, fennel slaw and a soft-boiled egg.

» runner-Up

Ambrosi Brothers Cutlery Co.,

The Roasterie’s Kansas City coffee empire continued to grow in 2017 with the opening of two new cafés: a drive-thru location next to its factory and headquarters, and a shop inside Corrigan Station. Despite its growth, The Roasterie’s commitment to quality coffee hasn’t budged in 24 years. –N.G.

»Thourunner-Up Mayest Coffee Roasters,

Bake Shop Heirloom Bakery & HeartH Heirloom Bakery & Hearth is very busy. Not only do the shop’s variety of seasonal baked goods often sell out, Heirloom also supplies pastries to local coffee shops and cafés. At Heirloom, loaves of fresh bread are stacked next to salted oatmeal cream pies, roasted pear-chocolate scones and from-scratch Pop-Tarts, all ready to take home and enjoy. –J.V.

runner-Up »Dolce Bakery,

Brunch Happy Gillis Café & Hangout With its small footprint and vintage furniture, Happy Gillis Café & Hangout in Columbus Park is the definition of cozy – yet it’s chef-owner Josh eans’ food that keeps diners coming back. For breakfast, which is served all day, try the biscuits and gravy, a customer favorite, or the cured salmon with fennel cream cheese, fennel slaw and a soft-boiled egg on Ibis Bakery quinoa bread. –A.F.

»Therunners-Up Farmhouse, PHOTO BY ANNA PeTROW

Sandwich Shop You can smell the aroma of grilled meats wafting out of Pigwich from blocks away. Belly up to the kitchen window at the bright yellow converted shipping container for a juicy double cheeseburger, bánh mì sandwich, cheesesteak stuffed with prime sliced beef, veggie falafel or the namesake The Pigwich, with smoked pork, slaw and barbecue sauce. –A.F.


Ana Villafañe and Original Broadway Company Photos: Matthew Murphy


Runner-Up »Happy Gillis Café & Hangout,

November 7-19, 2017

October 3-15, 2017

charcuterie Maker Local Pig, Just three words should be enough to entice you to visit Local Pig: bone-marrow butter. If that’s not enough, chef-owner Alex Pope’s East Bottoms butcher shop also stocks merguez-stuffed dates, rabbit pâté, head cheese, salami cotto and housemade roast beef in its charcuterie case. –A.F.

Jose Llana and Laura Michelle Kelly in Rodgers & Hammerstein’s The King and I. Photo by Matthew Murphy

November 28 - December 10, 2017

»HankRunner-Up Charcuterie,

Butcher Shop Local Pig, Five years after opening Local Pig in the East Bottoms, chef-owner Alex Pope’s butcher shop is still just as beloved – and business is booming. Customers keep coming back for one reason: quality. From housemade charcuterie and sausages to local beef, heritage pork, chicken, lamb and duck, everything sold at Local Pig is of superior quality. –A.F.

Runner-Up »Broadway Butcher Shop, broadwaybutchershop

January 16-28, 2018

March 20 - April 1, 2018


December 14-17, 2017

December 27-31, 2017

February 2-4, 2018

cheeSeMaker Green Dirt Farm, Sarah Hoffmann, owner of Green Dirt Farm in Weston, Missouri, believes that her sheep (or “the ladies,” as she calls them) are happy and productive due to a healthy diet of rotating grasses throughout the seasons. Sheep at Green Dirt produce rich, flavorful milk ideal for crafting the creamery’s award-winning cheeses, including Dirt Lover, Woolly Rind and Prairie Tomme. –J.V.

Runner-Up »Borgman’s Dairy Farm,

February 23-25, 2018

March 2-4, 2018

May 9-20, 2018 314-535-1700 Fox Box Office May 29- June 3, 2018

*See website for details and content advisories. Shows, dates & times subject to change. Season tickets are non-refundable. Season ticket packages with HAMILTON are no longer available.

Inspired Local Food Culture

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Donut Shop

Westport Flea Market

LaMar’s Donuts,

As a teenager, Ray Lamar first worked the fryer at Jack Frost Donuts in Kansas City. In 1960, he opened his eponymous shop as a testament to his love of donuts. Although LaMar’s serves one of the largest donut selections in town, you can’t beat a dozen warm glazed togo from this local favorite. –J.V.

Westport Flea Market is a sentimental favorite that’s been dishing up burgers, patty melts and other pub grub for more than 30 years. In addition to its signature McGonigle’s Market beef burgers, the restaurant and bar also continues to win over generations of Kansas Citians with its relaxed counter-service atmosphere and ridiculously cheap daily drink specials. –A.F.

Runner-Up »Doughnut Lounge,

Runner-Up »BRGR Kitchen + Bar,

pIzza Waldo Pizza, One visit is all it takes to understand Waldo Pizza’s 30 years of success. Each pizza starts with a from-scratch crust (including gluten-free and vegan options), and from there, guests can build their own pizzas, with choices of 10 sauces, 12 cheeses and dozens of meat and vegetable toppings, including lamb merguez and chorizo rojo. –A.F.

confectIoner christopher elbow chocolates Bananas Foster, strawberry-balsamic and coconut-caramel are just some of the indulgent caramel flavors that spring from the mind of Kansas City’s own candy man, Christopher Elbow. He’ll soon add bean-to-bar chocolate to his sweets empire with the release of a new from-scratch line of single-origin chocolate bars. –J.V.

Runner-Up »André’s Confiserie Suisse,

Runner-Up »Minsky’s Pizza,


Ice cream & cuStarD Betty Rae’s Ice cReaM With a new ice-cream truck touring the streets of Kansas City and a hopping Waldo storefront, sassy and sweet Betty Rae’s Ice Cream can be found all over town these days. Chicken and waffles, mango-tomatillo and morel mushroom flavors are available for the adventurous, while s’mores, tiramisu and strawberry-banana are familiar favorites. –J.V.

»GlacéRunner-Up Artisan Ice Cream,

paStry chef Megan Garrelts

frIeD chIcken stroud’s, In the early 1940s, when beef was being rationed during World War II, Guy and Helen Stroud turned their popular barbecue restaurant into a chicken shack, and they never looked back. Stroud’s has been recognized with the James Beard Award for Excellence and numerous other national accolades for its pan-fried chicken, but in the Kansas City area, it’s best known for bringing families together over hearty meals. –J.V.


Rye, Megan Garrelts creates the vision and direction for two distinctly different pastry programs. At award-winning fine-dining restaurant Bluestem, she blends the best of classic and contemporary; try her zucchini cake with peaches, crème fraiche Bavarois, brown butter walnuts, peach sorbet and a peach-bourbon caramel. At fried-chicken restaurant Rye, Garrelts creates classic layered cakes and flaky pies from scratch. –J.V.

Runner-Up »Jessica Armstrong, Novel,




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Happy Hour Summit Bar & Grill Why are the crowds so sizable at Summit Bar & Grill in Waldo? Perhaps we can blame Summit’s unbeatable daily happy hour from 3 to 6pm, featuring fish tacos for less than $6 and sliders priced at – get this – 95 cents. Beers are $2 and $3; well drinks are $4. –N.G.

»La Runner-Up Bodega Tapas & Lounge, PHOTO BY anna PeTrOW


Fine/Contemporary Dining

Town Topic,

The RieGeR,

outDoor Dining GRam & DUn,

From the retro décor to its classic diner menu, Town Topic hasn’t changed much in the past 80 years. Hearty traditional breakfast plates, hot dogs, grilled cheese sandwiches, french fries, onion rings and slices of pie are all available, but the most acclaimed and iconic dish is the double cheeseburger. –A.F.

Howard Hanna, co-owner and executive chef of The Rieger, is famous in Kansas City for serving comforting yet refined dishes made with local and seasonal ingredients – think nettle risotto, fried whole catfish and rabbit pie. Most nights you can spot Hanna at the expo window at The Rieger, where he personally ensures the quality of each plate coming off the line. –J.V.

There simply isn’t a prettier or more populated patio in Kansas City than the one at Gram & Dun. Situated on a see-and-be-seen corner in Country Club Plaza, it’s the ideal place to settle in for an al fresco meal. As the sun sets on a warm summer evening, order oysters on the half shell and a glass of bubbly. –J.V.

»TheRunner-Up Corner Restaurant,

Runner-Up »Bluestem,

Runner-Up »McCoy’s Public House,

Fast-Casual ConCept Spin! neapolitan Pizza, Few fast-casual restaurant menus are developed by James Beard award-winning chefs, but that’s exactly the story behind Spin! neapolitan Pizza. Chef Michael Smith created the original menu in 2005 and debuted new dishes in 2015. Visit one of the restaurant’s 10 Kansas City-area locations to try Smith’s take on high-quality fast-casual flatbreads, salads, sandwiches and made-to-order pizzas. –A.F.

Runner-Up »Pigwich, PHOTO BY anna PeTrOW


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Food, wine

and Entertainment

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voted best fast-casual concept in kc -2017 feast 50 pizza, salad, vino, birre & gelato in the neapolitan tradition crown center lee’s summit lenexa northland olathe

overland park prairie village south overland park south plaza warrensburg Inspired Local Food Culture

a u gu s t 2 017


Jamie Davis cafe Berlin

BirdHouse Fried chicken Folks who have had the corned-beef hash at Cafe Berlin, where Columbia, Missouri, native Jamie Davis is chef and kitchen manager, or a fried-chicken sandwich from BirdHouse Fried Chicken likely aren’t surprised to find him voted this year’s Rising star. Davis’ career began in the kitchens of local mainstays Uprise Bakery, sycamore and The Wine Cellar & Bistro, and eventually led him to st. Louis, where he cooked under James Beard-award-winning chef Kevin nashan at sidney street Cafe. Davis’ road led him back to his hometown, though, where he’s ruling the roost through his pop-up series, BirdHouse, and his work at Cafe Berlin, where he draws inspiration for new dishes from local and seasonal products. –Mallory Gnaegy

»BenRunner-Up Klasner, sycamore, PHOTO BY aaROn OTTis

Fine/contemporary Dining SycaMoRe, a fine-dining restaurant rooted in its community, sycamore serves a seasonal menu boasting locally sourced ingredients, plus some that are cured and smoked in-house, complemented by a well-curated wine selection and specialty cocktail list. With a casual yet romantic atmosphere, sycamore serves a range of Midwest-inspired dishes, including a roasted-beet salad with goat cheese, pork-belly sliders and beer-braised short ribs. –M.G.

»CC’sRunner-Up City Broiler,

LocaL Favorite Murry’s,

s r e n win

Murry’s has touted the tagline “Good food. Good jazz.” for more than 30 years. With a dimly lit jazz-club vibe, the beloved local bar and club serves up favorites such as Brock’s Green Pepper Rings dusted in powdered sugar, well-executed classics including pork tenderloin and steak sandwiches, and linguine with clams and shrimp – accompanied by live jazz most nights. –M.G.

Runner-Up »Booches, 573.874.9519 PHOTO BY aaROn OTTis

Brock’s Green Pepper Rings

Mojo-roasted pork with fried hominy, black beans and habanero hot sauce.

Burger Booches, 573.874.9519 As downtown Columbia changes, one thing stays the same: Booches. Although change is not always a bad thing (Booches didn’t admit women until the 1970s), the burger is a constant you can count on. An enriched three-quarter-size bun is topped with a quarter-pound patty, Swiss and American cheeses, mustard, ketchup, onion and pickles. –Nancy Stiles

»44Runner-Up Stone Public House,

Pizza Shakespeare’s Pizza, The iconic downtown location of Shakespeare’s Pizza got sleek new digs last summer, but the interior was designed to mirror the much-loved original, right down to the giant yellow “LIQUOR GUNS & AMMO” sign. You’ll still find the same cheap slices and cheesy hand-tossed pizza here – after all, “It’s the pizza, stupid.” –Heather Riske

»PizzaRunner-Up Tree, PHOTO BY AARON OTTIS

W E N T BES rant restau

Barred Owl ButCher & taBle But

With a commitment to sourcing produce from local farms as well as on-site whole-animal butchery, Barred Owl Butcher & Table offers diners a taste of mid-Missouri. Start out with the Butcher Board, including spicy ’nduja, capocollo, Braunschweiger and other salumi. Try the burrata with mortadella or capocollo, grilled peaches, red wine gastrique, olive oil and grilled baguette. Then spread whipped lardo on fresh-baked bread as you mull over what to order for your entrée. We suggest you dig into the grilled lamb kebabs with adobo, charred zucchini, fried almonds, spring onion and romesco. Even the cocktail program focuses on the farm, with seasonal shrubs, housemade bitters and fresh-squeezed juices. –Catherine Neville

Runner-Up »Flyover, PHOTO BY aarOn OTTiS

visit one of Shake’s three como pizzerias.

Fried ChiCken BirdHouse Fried Chicken Chef Jamie Davis hosts his pop-up restaurant, BirdHouse Fried Chicken, inside Cafe Berlin about once a month. His menu includes fried-chicken sandwiches made with locally sourced, organic, free-range chicken served on from-scratch buns topped with housemade pickles, sauces and aïoli. Be sure to try the sides, as well: hearty helpings of potato salad and collard greens, plus peach cobbler for dessert. –M.G.

»Ms.Runner-Up Kim’s Fish & Chicken Shack,

44 Canteen,

44 Canteen is an utterly crave-worthy spot from the team behind 44 Stone Public House. Try tacos like the Sloppy José, with chicken chorizo, smoked chile sauce, avocado and pickled red onion, or the Philly Steak with miso-grilled onion, queso sauce, roasted poblano and jalapeño peppers and a Valentina-butter sauce. The umami-bomb Korean burger offers an Angus-and-pork-belly patty topped with Ssamjang mayo, cucumber kimchi and Muenster. In the mood for fried chicken? Order the beer-brined and buttermilk-fried chicken-thigh sandwich with zucchini pickles and a cayenne-hot chile oil drizzled on top, if you please. Craft beer and cocktails round out the experience at this of-the-moment destination in downtown Columbia. –C.N.

Sloppy José tacos with chicken chorizo, smoked chile sauce, avocado and pickled red onion.

»CaféRunner-Up Berlin, PHOTO BY AArOn OTTIS

Philly Steak tacos with miso-grilled onion, queso sauce, roasted poblano and jalapeño peppers and a Valentina-butter sauce.





Main Squeeze


CC’s City Broiler

Como Smoke and Fire

Leigh Lockhart has been serving all-natural juices and vegetarian eats at Main Squeeze for almost two decades. A majority of menu items are gluten-free and vegan, and 80 percent of the ingredients Lockhart sources are certified organic. Start your day with the Ring of Fire juice with apple, orange, beet and ginger and an order of breakfast tofu tacos. –Liz Miller

After almost three decades in business, Chris McD’s maintains a reputation in Columbia for hearty, upscale seafood and steak dinners. From crab cakes and fried calamari to pan-seared jumbo sea scallops and applewood-smoked salmon, the restaurant has a long history of serving fresh, high-quality seafood. –M.G.

At family-owned CC’s City Broiler, the steaks and seafood are as memorable as the top-shelf service. Perfect for special occasions or just a decadent night on the town, CC’s has served prime wood-fired steaks and fresh seafood in Columbia for more than 20 years. Try CC’s most popular dish, The Aunt Jackie, a petite filet mignon with a broiled cold-water lobster tail. –M.G.

You can fill up your car with gas and your belly with Kansas City-style burnt ends at Como Smoke and Fire. Situated next to an operational gas station, the family-run barbecue joint tagline reads, “When you’re here, it’s never a disgrace to have sauce on your face.” Prove the owners right with an order of smoked wings, a thick-cut pork steak or the pulled-pork sandwich. –M.G.

» Runner-Up

Nourish Cafe + Market, PHOTO BY AARON OTTiS

»Jazz,Runner-Up A Louisiana Kitchen,

Runner-Up »Murry’s,

Runners-Up »Lutz’s BBQ,

Shotgun Pete’s BBQ Shack,

iTaLian sophia’s, For more than 15 years, Sophia’s, the sister restaurant of local favorite Addison’s, has served hearty italian food in an upscale yet low-key environment. Sophia’s is as popular for its brunch as it is for best-selling dinner-menu items, including Gruyère-baked mushrooms, chicken modiga, and spicy chicken and sausage penne. –M.G.

Runners-Up »Babbo’s Spaghetteria,

The Pasta Factory,

Spicy chicken and sausage penne.



Liz Huff

House of Chow

CATALPA, Located inside a small house in Arrow Rock, Missouri, chef-owner Liz Huff’s acclaimed restaurant Catalpa seats just 30 diners. The space – which is a scale replica of the nearby historic home once occupied by local painter George Caleb Bingham – allows Huff to evoke the feeling of an intimate dinner party. Huff’s creative, local and seasonal cuisine is all made from scratch daily; her salmon dish, for instance, is a 14-ounce grilled wild Atlantic salmon steak glazed with a triple-citrus reduction and served on a bed of ratatouille with zucchini, summer squash, tricolored peppers, asparagus tips, heirloom tomatoes, red onion, garlic, fresh tarragon and chives, topped with orange and grapefruit suprêmes. Huff serves dinner every Friday and Saturday, with additional days and hours from June through August, and in December to correspond with the nearby Lyceum Theatre schedule. –N.S.

»BenRunner-Up Parks, Barred Owl Butcher & Table, PHOTO BY JenniFeR SiLveRBeRG House of Chow has been a Chinese stalwart in Columbia for more than 35 years. Chef-owner James Lowe has added even more authentic dishes since taking the restaurant over from his aunt, including pillowy steam buns, or gua bao, filled with braised pork belly in a soy-ginger brine, chopped peanuts, stir-fried mustard greens and fresh cilantro. –N.S.

MexiCan Las margaritas Francisco esquivel opened the Columbia location of Las Margaritas in 2012 following the success of the flagship in Poplar Bluff, Missouri. The restaurant offers both traditional Mexican and Tex-Mex fare; sometimes you just can’t beat a giant Margarita and a bowl of creamy queso with warm tortilla chips. For a taste of the traditional, try arroz con pollo, a plate of chicken, sautéed vegetables, cheese and rice. –N.S.

Runner-Up »Szechuan House,

THai BAngKoK gARdens There’s a reason diners have been returning to Bangkok Gardens since 1995 – and it’s partially due to the next-level spice. if you think you can handle the heat, try the “fiery and sour” tom yum goong, a shrimp and squid soup with mushrooms, onions, tomatoes, zucchini, lemongrass and galangal topped with green onion, fresh cilantro and lime juice. –N.S.

»44Runner-Up Canteen,

»ThipRunner-Up Thai Cuisine,

Japanese KAmPAi, Kampai offers the best of traditional Japanese fare alongside Americanized sushi-roll favorites. Start your meal with an order of yaki ika,, grilled whole squid lightly seasoned with sea salt, and then order the shrimp yaki soba noodles stir-fried with fresh veggies tossed in a tangy sauce. –M.G.

Runner-Up »Osaka,

Yaki ika, grilled whole squid.


Inspired Local Food Culture

a u gu s t 2 017


Bar Program: Wine Barred Owl Butcher & Table In keeping with its from-the-farm philosophy, Barred Owl Butcher & Table focuses on wines from small vineyards using lesser-known varieties as well as local vintages. Try an Italian Cornalin d’Aoste or a Norton from Noboleis Vineyards here in Missouri if you’re seeking a red. In the mood for white? Try sipping the Hungarian Furmint Sec or a Missouri dry Vignoles from Röbller Vineyard. –C.N.



logboat Brewing co.,

dogMaster distillery,

The three founders of Logboat Brewing Co. initially bonded over a shared passion for making music before launching the brewery. Logboat quickly became a local favorite for its year-round brews such as the Lookout APA, Snapper IPA and Mamoot Mild ale, plus its seasonal pours. Try the Flybye farmhouse ale and Jerk Alert double IPA this summer. –M.G.

»FlatRunner-Up Branch Pub & Brewing,

DogMaster Distillery produces rum, whiskey and vodka incorporating local corn. Visit its low-key Columbia tasting room, where cocktails made with the distillery’s spirits and housemade syrups are served. –M.G.

Runner-Up »Pinckney Bend Distillery in New Haven, Missouri, PHOTO BY AARON OTTIS

» Runner-Up

The Wine Cellar & Bistro,

Bar Program: CoCktails BaRRed Owl BUTcheR & TaBle The massive selection of spirits – including 98 whiskeys, 28 gins and 19 amaros – at Barred Owl Butcher & Table is just the base of its innovative cocktail program. Juices are fresh-squeezed, liquors are house-infused and shrubs are made with seasonal produce, all mixed, shaken and stirred into fresh and well-balanced beverages. –C.N.

regional BreWery


4 handS BRewing cO.,

les Bourgeois Vineyards in Rocheport, Missouri,

In just six years, 4 Hands Brewing Co. has become one of the most successful craft breweries in the regional beer scene. President and owner Kevin Lemp continues to expand 4 Hands, and its crowd-pleasing brews are available at bars and shops across Columbia and Jefferson City. Pick up City Wide at Hy-Vee, Schnucks or Craft Beer Cellar, or sip brews like Passion Fruit Prussia or Contact High at 44 Canteen, Shakespeare’s Pizza and iTap. –N.S.

» Runner-Up

With a range of wines from sweet Riverboat Red to bone-dry brut sparkling, Les Bourgeois Vineyards is known for the quality and creativity of its winemaking. Try the white unoaked Solay for a crisp patio wine, or one of its three limited-edition rosés. –C.N.

Runners-Up »Adam Puchta Winery in Hermann, Missouri,

Boulevard Brewing Co.,

Runner-Up »Flyover,

Bar Program: Beer 44 STOne PUBlic hOUSe With a rotating beer menu featuring popular American craft beers from Michigan to St. Louis, plus imported specialty brews, it’d be hard to keep up with the list at 44 Stone Public House if not for the Tap Cam live updates on its website. The knowledgeable staff is quick with recommendations based on your preferences, and 5-ounce pours are available. –M.G.

»iTap,Runner-Up 94

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mixologist eRic SchRaedley Barred Owl Butcher & Table, Eric Schraedley has been mixing drinks for nearly 15 years, but the past 10 months he’s spent at Barred Owl Butcher & Table have bolstered his knowledge of cocktail history and technique. Try the Owl at the Moon, with cucumber-infused gin, Thai chile syrup, St-Germain, fresh lime juice and an egg white; Schraedley says it’s a perfect gin cocktail even for non-gin drinkers. –Jessica Vaughn

»DanRunner-Up Dethrow, Flyover, PHOTO BY aarOn OTTiS

Röbller Vineyard in New Haven, Missouri,

come for the views, stay for the AwArd winning wines

… m E ‘ k c a We ShYou Crack ‘Em Live music every weekend

1330 Aubert Avenue • 314-696-2799

5501 Locust Street, Augusta, MO 63332 (636) 482-4667 Call for reservations!

Nothing cures spring fever like the fresh flavors of our new seasonal menu. Enjoy southern comfort food at its best. Now accepting dinner reservations! Go to: to find out more! Like us on




Inspired Local Food Culture

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Store: Wine Selection

Store: Beer Selection


Top Ten Wines

Craft Beer Cellar

The name undersells the inventory at Top Ten Wines: More than 2,500 wines from around the world are available. Top Ten has been serving Columbia for more than 20 years, inviting customers to sample sips from any of the 13 to 14 wines featured each evening – or the three or four highlighted on Saturdays – before selecting a bottle to buy. –M.G.

Craft Beer Cellar offers Columbia an unparalleled bottle selection – from local players such as Bur Oak Brewing Co. and Logboat Brewing Co. to regional, national and even international brews – in addition to a constantly changing draft list. Overwhelmed by the selection? The cicerone-certified staff is happy to help you pick your new favorite beer. –H.R.

A Columbia staple since 1974, The Candy Factory’s best-selling sweets stay true to early recipes, including chocolate-covered strawberries and the caramel-pecan Katy, the shop’s version of chocolate turtles. There are also trendier treats here, like the ultimate Chocolate Pizza, chocolate-covered potato chips and unicorn bark. –M.G.

Runner-up »Macadoodles,

Runner-up »Macadoodles,

ArtiSAn Food Shop

Kitchen Store

CloveRs NaTuRal MaRkeT


With roots in Columbia dating back to 1965, family-owned Clovers Natural Market’s two locations specialize in local and organic products, with an emphasis on stocking healthy foods and accommodating dietary needs. You can find everything here from natural supplements and bulk spices to paleo-friendly potato chips. –M.G.

Tallulahs specializes in quality kitchen, tabletop and home goods, and carries everything from helpful kitchen gadgets and artisan cutting boards to colorful bakeware and serving pieces. Tallulahs is popular among local home cooks, for wedding registries and is especially a destination during the winter-holiday gift-giving season. –M.G.

Runners-up »Boone Olive Oil Co.,

Runner-up »Kitchen Collection in Jefferson City, Missouri,

Root Cellar,

pAStry cheF heF Melissa Poelling Harold’s Doughnuts, Inspired to pursue a culinary career by way of her grandmother’s comfort-food home cooking, Melissa Poelling laces her specialty confections with nostalgia. At Harold’s Doughnuts, she offers both old-fashioned favorites such as a frosted chocolate cake donut and a cinnamon-sugar twist, as well as trendier donut flavors like maple-bacon and blueberry-lemon cake. –M.G.

» Runner-up

Jill Rostine, Sycamore, PHOTO PROvIDeD BY HAROLD’S DOugHNuTS

The Candy Factory

Runner-up »Patric Chocolate, PHOTO BY AARON OTTIS

Unicorn bark

SandwiCh Shop

CharCuterie Maker Barred Owl Butcher & Table,

Uprise Bakery,

The focus on fresh, seasonal and local makes Barred Owl Butcher & Table the premier place to order charcuterie in Columbia. The restaurant’s whole-animal approach to butchery makes the plates special – think Dominican-style longanisa sausage and weisswurst. Try the house butcher board with salami cotto, capocollo, ‘nduja, head cheese, saucisson sec and coppa. –J.V.

Uprise Bakery’s freshly baked breads serve as the foundation for some seriously good sandwiches. The Cuban, loaded with pulled pork, Patchwork Family Farms ham, roasted poblanos, onions, Fontina and chipotle aïoli, is a crowd favorite, as is the bánh mì with pulled pork, housemade kimchi, cucumbers, fresh herbs and Sriracha aïoli. –H.R.

Runner-Up »Swiss Meat & Sausage Co. in Hermann, Missouri,

»SubRunner-Up Shop,

ButCher Shop Barred Owl Butcher & Table, Chef Ben Parks gets creative with lesser-known cuts of meat at Barred Owl Butcher & Table, but fans of the restaurant will find more familiar products in the meat case at its connected butcher shop. In addition to meat-counter staples, Parks offers goat and other less-common meats and cuts, including rabbit. –J.V.

Runner-Up »Hoss’s Market Butcher Shop, PHOTO BY aaROn OTTIS

Caterer Hoss’s Market, Known for its high-quality selection of prepared meals, including steak and rotisserie chicken, family-owned Hoss’s Market offers the same quality and convenience on a greater scale with its catering business. Serving a variety of levels, from boxed lunches to hot or cold buffets, Hoss’s is a favorite for tailgating before Mizzou Tigers games. The ribs and smoked brisket are customer favorites. –M.G.

Runner-Up »Room 38 Restaurant & Lounge,

CheeSeMaker Goatsbeard Farm in Harrisburg, Missouri The herd of about 50 goats at Goatsbeard Farm is a mix of nubian, Sable Saanen and LaMancha breeds, and a blend of their milk is used to make the creamery’s award-winning cheeses. at the creamery, located about 20 miles northwest of Columbia in Harrisburg, Missouri, co-owner and cheesemaker Ken Muno makes chèvre, a bloomy-rind cheese, a range of raw-milk cheeses and Franklin Island Feta. –L.M.

» Runner-Up

Green Dirt Farm in Weston, Missouri,

Bake Shop

Bread Baker

UpRise BakeRy,

Uprise Bakery,

Tucked inside Ragtag Cinema, Uprise Bakery would be easy to miss – and what a shame that would be. The bakery turns out freshly baked breads, light and buttery croissants, bagels, cookies and pastries out of its unique location, as well as a stellar menu of sandwiches, soups and salads. –H.R.

Uprise Bakery’s breads, including classic French baguette, ancient grain, whole wheat, sourdough and country walnut, are some of the freshest you’ll find in town. The breads serve as a tasty canvas for the shop’s sandwiches, but you can also dip them in olive oil, hummus or Goatsbeard Farm fresh chèvre on one of the café’s many bread plates. –H.R.

Runner-Up »Peggy Jean’s Pies, PHOTO BY aaROn OTTIS

»TheRunner-Up Upper Crust,

Happy Hour addison’s, From Sunday through Thursday, Addison’s hosts a late-night happy hour from 9pm to midnight (and from 10pm to midnight Friday and Saturday), that’s so good, even nearly-broke college students can afford to indulge. Specials include $2 draft craft beers, $4 glasses of wine and $5 Italian “pasta chip” nachos topped with Asiago cheese sauce and mozzarella, plus either chicken, chorizo or black beans. –M.G.

»FlatRunners-Up Branch Pub & Brewing,

The Heidelberg,

late-nigHt dining iCe Cream & Custard SPaRky’S HOMeMade ice cReaM Sparky’s Homemade Ice Cream is anything but vanilla. The flavors, which rotate frequently, are as eclectic as the art on the walls, including fun scoops like Puppy Chow, lavender-honey, Mojito and Boone Olive Oil Co. blueberry-balsamic. Favorites for the 21-and-up crowd include the White Russian and the Les Bourgeois, made with chocolate and the eponymous local winery’s Riverboat Red wine. –H.R.

Runner-Up »Andy’s Frozen Custard, PHOTO BY AARON OTTIS

Pizza tree, Late-night eats are hugely popular with the tens of thousands of college students in Columbia, Missouri, and Pizza Tree’s offerings are no exception. The pizza joint has a pint-sized space on Cherry Street, but its walk-up window makes late-night orders run smoothly. Try the bánh mì pizza with Sriracha-glazed pork belly, house kimchi, fresh cilantro and chile aïoli. –N.S.

Runners-Up »El Rancho,

outdoor dining Les Bourgeois Vineyards, Les Bourgeois Vineyards offers two distinct outdoor dining experiences. The A-Frame hosts those looking for a picnic perch high above the Missouri River, while the Blufftop Bistro offers both indoor and patio seating with an emphasis on wine-friendly fare. At either spot, the wide, winding river is in full view, and the wines are truly delicious. –C.N.

»LasRunner-Up Margaritas, PHOTO PROVIdEd By LES BOuRgEOIS VInEyARdS

Food truCk OzaRk MOUntain BiScUit cO.

Fast-Casual ConCept

Main Squeeze,

As its name suggests, fresh, flaky biscuits are the focus at Ozark Mountain Biscuit Co. Top picks include catfish with kale slaw and remoulade; smoked pulled pork with Arkan-sauce; and chicken-fried chicken with a sunny egg, greens and sawmill gravy. Try hushpuppies or simmered greens on the side and fried pecan pie for dessert. –C.N.

Main Squeeze started as a juice bar inside Lakota Coffee Co. in 1997, and grew into a café the next year, offering fresh juices and vegetarian fare. Try the Notorious B.L.T. – tempeh bacon, avocado, lettuce, tomato, onion, sprouts and vegan mayo on organic sourdough – and grab a window seat for prime college-town people-watching. –L.M.

»Lilly’sRunner-Up Cantina,

»SeoulRunner-Up Taco,


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Seoul Taco,


Blue Owl Restaurant & Bakery In Historic Kimmswick

“Home of the Famous Caramel Apple Pecan Pie”

Gateway Classic Cars Event and Expo Center is pleased to open our incredible showroom space for your next event! With an over 129,000 sq. ft. facility and 80,000 sq. ft. of event and expo space, Gateway Classic Cars provides the perfect location and backdrop for any event!

As featured on the Food Network, Oprah Magazine, The Today Show, Travel Channel’s “Pie Paradise,”and in the Wall Street Journal. • Hearty Breakfast 10-11:30 Daily • Country Style Lunches • Award Winning Desserts! • Beer, Wine and Specialty Drinks • Outdoor Dining on The Veranda

Open Monday, August 21st from 10-3 for your Eclipse Experience!

Gateway Classic Cars Events and Expo Center offers holiday parties, wedding receptions, corporate events, trade shows and events of any kind! Gateway Classic Cars Events and Expo Center offers event packages including food and drink and a helpful staff to assist in planning your event every step of the way.

Call to plan your nExt EvEnt today!

1237 Central Park Dr, O’Fallon, IL 62269 • 618.589.9930

Tues.-Fri. 10-3, Sat. & Sun. 10-5

(636) 464-3128

Meat Packages

Call One Day in Advance to Place Order

“Old Fashioned Butcher Service”

Spend $200 or more and get 10 lbs. of Chicken Cut Up for FREE Only 2 Substitutions Per Package

Stock up your Freezer and Save!

SPECIALTY PACK.................. $95 JUMBO FAMILY PACK .................. $265 HEAT & EAT PACK......................... $50 BRATS-BURGERS-DOGS ................. $33 JOE’S Mostaccioli in Red Meat Sauce Pulled Pork in BBQ Sauce 4 Pcs. Bacon Cheddar Burgers 4 Pcs. Steak & Potato Kabobs 6-Kenrick' s Original Bratwursts 6-Beer Bratwursts 6-All Beef Grilling Burgers

6-BBQ Pork Steak Burgers 8-4 to 1 New York Style Hot Dogs

MAIN ENTREE PACK ...................... $33 2 lbs. Meat Loaf 1/2 Roasted Chicken 2 lbs. Roast Beef in Au Jus 2 lbs. Roasted Pork & Gravy 2 lbs. BBQ Pulled Pork in BBQ Sauce Fully Cooked-Just Heat and Eat

DINNER FOR 2............................. $60 2-8oz. Bacon Wrapped Filet Mignons 2-8oz. New York Strip Steaks 2-8oz. Bacon Wrapped Pork Fillets

2-6oz. Boneless Skinless Chicken Breasts 2-10oz. Top Sirloin Steaks 2-12oz. Center Cut Pork Steaks

4 Pcs. Jalapeno Cheddar Burgers 4 Pcs. Loaded Burgers (Cheddar, Onions, & Green Pepper) 4 Pcs. Seasoned Pork Sizzlers 4 Pcs. Seasoned Chicken Sizzlers 10 Pcs. Ozark Grillers

4 Pcs. Philly Cheese Roll Ups 4 Pcs. Chicken Cordon Bleu Balls 4 Pcs. Chicken Spedini 4 Pcs. Beef Spedini 5 Pcs. BBQ Pork Steak Burgers

3½ lbs. Cut Up Chicken (8 pcs.) 3 lbs. Select Arm Roast 3 lbs. (Approx. 4) Center Cut Pork Steaks 1 lb. Pkg. Wieners

BALANCED DIET PACK ................. $135 3 lbs. Boneless Chuck Roast 2 lbs. (1 lb. Units) Lean Beef Stew Meat 5 lbs. (1 lb. Units) Lean Ground Chuck 4-8oz. Avg. New York Strip Steaks 2 lbs. (Approx. 5) Center Cut Pork Chops

2 lbs. (Approx. 4) Cube Steaks 3 lbs. (Approx. 4) Center Cut Pork Steaks 3½ lbs. Cut Up Chicken (8 pcs.) 2 lbs. (Approx. 4) Pork Cutlets 2 lb. Boneless Skinless Chicken Breast

7 lbs. Cut Up Chicken (16 pcs.) 4 lbs. Slab Bacon 4 lbs. Bulk Pork Sausage 3 lbs. Boneless Chuck Roast 3 lbs. Boneless Pork Loin Roast 4 lbs. Center Cut Pork Steaks 3 lbs. Fresh Meatloaf Mix

VARIETY PACK........................... $150 BBQ PACK ................................ $180 3 lbs. Boneless Chuck Roast 3 lbs. Boneless Sirloin Tip Roast 3 lbs. Center Cut Pork Steaks 3 lbs. Sirloin Pork Chops 2-8oz. Boneless New York Strip Steaks 2-8oz. Bacon Wrapped Filet Mignons

2-8oz. Boneless Rib Eye Steaks 7 lbs. (Approx. 2) Cut Up Chicken 1 lb. Sliced Country Slab Bacon 2 lbs. Center Cut Round Steak 5 lbs. (1 lb. Pkgs.) Lean Ground Chuck 2 lbs. (Approx. 4) Pork Cutlets

ECONOMY PACK......................... $105 JOE’S BACKYARD BBQ ................... $85 2½ lbs. Country Style Pork Ribs 1 lb. Sliced Country Slab Bacon 2 lbs. (Approx. 4) Pork Cutlets 2½ lbs. (Approx. 5) Sirloin Pork Chops 2 lbs. (1 lb. Pkgs.) Lean Ground Chuck 2 lbs. (1 lb. Pkgs.) Lean Beef Stew Meat 3 lbs. Boneless Chuck Roast 3 lbs. Bone-In Chicken Breasts

4 lbs. Pork Cutlets 4 lbs. Stew Meat 8 - 1 lb. Packages Ground Chuck 4 lbs. Center Cut Rib Chops 4 lbs. Lean Cube Steak 2 lbs. Round Steak 3 lbs. Sirloin Steaks

3 lbs. Pork Spare Ribs 2 lbs. Beer Bratwurst 2 lbs. 1/3 lb. Ground Chuck Patties 5 lbs. Center Cut Pork Steaks 2 lbs. Cheddar Bratwurst

2 lbs. 4 to 1 New York Style Hot Dogs 5 lbs. Rib Tips 5 lbs. Chicken Leg Quarters 4 lbs. Country Style Ribs

BIG MIKE’S SPECIAL ................... $120 5 lbs. Center Cut Pork Steaks 5 lbs. Country Style Ribs 2 lbs. BBQ Pork Steak Burgers 2 lbs. Jalapeno & Cheddar Burgers 2 lbs. Bacon & Cheddar Burgers

1 Bacon Wrapped Pork Tenderloin Stuffed with Hot Pepper Cheese 3 lbs. Top Sirloin Steaks 4 lbs. Rib Tips 2 lbs. Roasted Pepper & Onion Chicken Burgers

3 lbs. Center Cut Pork Steaks

2 lbs. (Approx. 2) T-Bone Steak

3½ lbs. Slab of BBQ Ribs

7 lbs. Cut Up Chickens (16 pcs.)

3 lbs. (Approx. 8) Center Cut Pork Chops

5 lbs. Lean Ground Chuck Patties

2½ lbs. Country Style Pork Ribs

2 lbs. Bavarian Bratwurst Sausage

2-8oz. Avg. Rib Eye Steaks

2 lbs. Italian Saziza Sausage

2-8oz. Avg. Bacon Wrapped Filet Mignons

2 lbs. Boneless Skinless

2-8oz. Avg. New York Strip Steaks

Chicken Breasts

ALL STEAK PACK........................ $295 4 lbs. T-Bone Steaks 4 lbs. Porterhouse Steaks 4 lbs. Top Sirloin Steaks 4-8oz. New York Strip Steaks 4-8oz. Boneless Rib Eye Steaks

4-8oz. Bacon Wrapped Filet Mignons 2 lbs. Center Cut Round Steaks 5 lbs. Ground Steak 3 lbs. Cube Steak

SEAFOOD PACK .......................... 1 lb. Tortilla Crusted Tilapia 1 lb. Roasted Garlic & Herb Tilapia 1 lb. Shark Steaks 1 lb. Cod Fillets

1 lb. Catfish Fillets 1 lb. Breaded Cod Fillets 1 lb. Jack Salmon


Chicken & Dumplings Hearty Beef Stew Stuffed Green Peppers Sliced Boneless Pork Loin in Gravy Our Famous Roast Beef in Au Jus This Package is Fully Cooked-Just Heat-N-Eat

BIG “5” PACK............................ $145 5 lbs. All Beef Grilling Burgers 5 lbs. Center Cut Pork Steaks 5 lbs. Pork Cutlets 5 lbs. Rib Pork Chops

5 lbs. Cube Steak 5 lbs. Bavarian Bratwursts 5 lbs. Chicken Wings

BREAKFAST, LUNCH & DINNER PACK .. $125 3 lbs. Slab Bacon 3 lbs. Old Fashioned Pork Sausage 1 lb. Kenricks Black Label Ham 1 lb. Honeysuckle Turkey Breast 1 lb. American Cheese 3 lbs. Ground Chuck

3 lbs. Boneless Skinless Chicken Breast 2 lbs. Cube Steak 3 lbs. Loin Pork Chop 4-8oz. Bacon Wrapped Filet Mignons 4 Pcs. Italian Beef Spedini

SMOKEHOUSE PACK...................... $45 4 Pcs. Smoked Pork Chops 4 Pcs. Smoked Cheddar Bratwurst 4 Pcs. Smoked Polish Sausage 4 Pcs. Smoked Apple Maple Bratwurst 4 Pcs. Smoked Spicy Louisiana Sausage

4 Pcs. Smoked Jalapeno & Cheddar Bratwurst 1/2 lb. Kenrick' s Landjaeger 12 oz. Stick Summer Sausage 12 oz. Stick Jalapeno & Cheddar Summer Sausage

JOHN’S CAMPING PACK ................ 3 lbs. Slab Bacon 3 lbs. Homemade Bulk Pork Sausage 3 lbs. Center Cut Pork Steaks 1 1/2 lbs. Col. Stan' s Chicken Wings 1 1/2 lbs. Kenrick' s Jalapeno Cheddar Brats


1 lb. Sliced Kenrick' s Ham 1 lb. Sliced Honeysuckle Turkey Breast 1 lb. Sliced American Cheese 4 Pcs. Loaded Burgers (Cheddar, Onions, & Green Peppers)

4324 Weber Road, St. Louis, MO - (314) 631-2440 - Inspired Local Food Culture

a u gu s t 2 017


Donut Shop Harold’s Doughnuts During the day, Harold’s Doughnuts is more classic than kitschy, serving glazed and jam-filled favorites. But stop in during its late-night hours, and you’ll find crazier creations, such as a bacon cheeseburger assembled with donuts as the buns, made in partnership with Booches. If you’re seeking a savory snack early, opt for the rotating kolache special. –M.G.

Runner-Up »Donut D-Light, donutdelight65202

coffee Shop Fretboard Coffee, Fretboard Coffee’s intimate café is steeped heavily in music. The bar mimics the fretboard of a guitar; some of the coffees are named after musical terms, like the High Fidelity; and the café features live music and open-mic nights. Fretboard roasts only chemical-free, organically grown, direct- or fair-trade beans and offers a variety of brewing methods for its blends, including siphon pot and cold brew. –M.G.

Runner-Up »Kaldi’s Coffee Roasting Co.,

Brunch Cafe Berlin, Cafe Berlin is beloved for its creative made-from-scratch fare, its commitment to local and organic ingredients and, of course, its weekend brunch. Opt for the Butch Jones, bacon and eggs wrapped in a giant pancake, or the Starving Artist, a biscuit loaded up with crispy potatoes, sautéed greens, two eggs and vegetarian gravy. –H.R.

»44Runner-Up Canteen,

The Butch Jones


coffee roaSter Fretboard Coffee, Fretboard Coffee has made a name for itself selling its freshly roasted coffee beans at the Columbia Farmers’ Market. Each small-batch bag of slow-roasted, direct-trade or certified fair-trade, organically grown beans notes the name of the song playing at the roasting facility when it was roasted. Favorites include the Bolivia Cumbre and Ethiopia Yirgacheffe. –M.G.

Runner-Up »Lakota Coffee Co., PHOTO BY aaROn OTTis

Siphon-pot coffee

Diner Broadway Diner If you’re in need of a good greasy spoon late at night – or early in the morning – head to Broadway Diner. Open late every night of the week except Sunday, the diner serves up cheeseburgers and fries, biscuits and gravy, pies and more. But don’t leave without tackling The Stretch, layered with hash browns, scrambled eggs, chili, Cheddar cheese, green peppers and onions. –H.R.

Runner-Up »Ernie’s Café, 100

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29th The MidwesT’s PreMier ArT FesTivAl

AugusT 25, 26 & 27Th 2017 Moody Park on Longacre Drive In the HEART of Fairview Heights, Illinois Just 12 miles east of the st. Louis Arch


2016 Art Council Choice Award Winner Artist-Bob Mahon Modern Fusion #9

Friday 6-10 • Saturday 10-8 Sunday 11-5


ST 0:00 PM 4

7:00 - 1


Friday Night 6-10pm Rogers & Nienhaus

Saturday 5-6 pm - USAF Band of Mid-America - Mobility Brass Quintet




$50 Friday night admission and Saturday event ticket (THE VIP COMBO PACKAGE)



THE WEEKS the scHhw AaGg VITA AND THE WOOL F LOOPR bruiser qAT ex tuc c ueen nightchis i PONLINE AT SAJAKAT: PURCHASE aser TICKETS A SSASSIN S theory

ateway Bu

miss molly

rners - Sp

simms bla nK Persha rd

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Owens sch ool of

SIP, SEE AND SAVOR: • Chaumette Vineyards & Winery • LaChance Vineyards • Adam Puchta Wine • Robller Vineyard & Winery • PRP Wine International • Wild Sun Winery • Balducci Vineyards • Ste. Michelle Wine Estates • Cooper’sHawkWinery&Restaurants • Treasury Wine Estates • Augusta Winery • Montelle Winery • Villa Antonio Winery • Hermann Wurst Haus • Tin Mill Brewing Co. • Half Baked Cookie Dough Co. • William Grant and Sons • Hemme Brothers Creamery • Bishop’s Post • Elbee’s Garlic • Más-Mary’s Amazing Sauce • Fuzzy’s Taco Shop • Live art by Brock Seals • Kat’s Closet Mobile Boutique • PLUS live music, dance performances, interactive art installations, a sneak peek of The ‘Burbs festival grounds and more (check online for additions)

rock & mo

zingo music

314 G


of Chesterfield

Inspired Local Food Culture

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Damien Tiregol Crabby’s Seafood Bar & Grill in Joplin, Missouri Having spent weekends on his grandfather’s farm fishing and gardening, chef Damien Tiregol’s flavors draw from Midwest staples. As head chef at Crabby’s for nine years, Tiregol makes a mean steak, but his cooking style is much more than meat and potatoes. Layers of flavor and texture abound, and to best sample Tiregol’s culinary creativity, attend one of Crabby’s wine dinners. He has served sous vide monkfish with lime pudding and banana chips, pork cheek confited in duck fat with housemade ricotta and white truffle foam, smoked-scallop mousse and heirloom carrots cooked in bacon fat sprinkled with bacon powder. –Ettie Berneking

»CodyRunner-Up Smith, City Butcher, PHOTOS BY MArk neuenSCHwAnDer

SeafooD Crabby’s Seafood Bar & Grill in Joplin, Missouri Thanks to dishes such as pan-seared scallops topped with saffron-vanilla beurre blanc, roasted corn risotto, sweet pea emulsion and corn shoots, Crabby’s Seafood Bar & Grill has secured its place in the Joplin, Missouri, restaurant scene for more than 20 years. Ahi tuna, sea bass, crab legs and salmon are hauled in three times a week and served alongside beef tenderloin and rib eye for gorgeous surf-and-turf plates. –E.B.

Runner-Up »Touch restaurant & Oyster House,

fine/ConTemporary Dining The Order,

s r e n win

Tucked inside the award-winning Hotel Vandivort, The Order boasts a contemporary dining room with low lighting, cozy nooks and an impressive bar program. Favorite menu items include a seared duck breast and a confit duck thigh paired with cauliflower purée and lychee, as well as pork belly sliders with pink-peppercorn fromage blanc and housemade strawberry-thyme jam. –E.B.

Runner-Up »Harvest in rogersville, Missouri,

MiCroBrewery White River Brewing Co., White River Brewing Co. first opened its doors in 2013. The brewery’s popular IPAs, red ales, Belgian-style wits and fruit-forward brews have helped it expand over the years, adding a patio to its tasting room, extending its hours and offering regular brewery yoga sessions. –E.B.

Runner-Up »Springfield Brewing Co.,

regional Brewery MotheR’S BReWing Co., A stream of creative beers has catapulted Mother’s Brewing Co. into the national craft-beer spotlight. Lime gose, spiced chocolate-chile mole amber ale and cucumber saison have all made appearances in Mother’s lineup, and movies screened in its backyard and tasting-room game nights have made the brewery a beloved neighborhood gathering spot. –E.B.

Runner-Up »Boulevard Brewing Co. in Kansas City,

Distillery Copper Run Distillery in Walnut Shade, Missouri Deep in the Ozark hills, this small-batch craft distillery bottles whiskeys, moonshine and rum. After touring the facility, visit its tasting room bar and enjoy spirits, cocktails and infusions. Live music takes over on weekends, filling the spacious wrap-around porch with families enjoying picnics surrounded by the Ozark forest. –E.B.

Runner-Up »Missouri Spirits,

governor’s Cup Winner in 2015 and 2016

winery St. James Winery in St. James, Missouri St. James Winery is known for its award-winning selection of local wines. From its Friendship School White to the Vignoles, which won the Governor’s Cup at the Missouri Wine Competition in 2015 and 2016, the winery offers bottles to please every palate. Stop by the tasting room in St. James to find and take home your favorite. –Ren Bishop

Runner-Up »Stone Hill Winery in Hermann, Missouri,

City ButC ButCher,

True to the Texas-style barbecue it serves, this fast-casual butcher shop and barbecue joint seasons with only salt and pepper rather than using rubs or slathering on sauces. Its best-selling brisket is perfectly smoky and succulent, spending a full 14 hours in the smoker. Orders of turkey breast, pork belly, brisket, sausage, pulled pork and ribs are piled onto butcher paper-lined trays along with containers of creamy potato salad, Smokehouse Beans and coleslaw. With menu items selling out daily, the shop added a third smoker in November that can hold 750 pounds of meat. –E.B.

Runner-Up »Farmers Gastropub, PHOTO BY sTarBOard & POrT creaTive inspired Local Food culture

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W e n sT

Bar Program: Wine


Cherry Picker Package x Fare

CB SoC SoCial HouSe The in-house butcher shop at CB Social House guides the restaurant’s selection of steaks and other meaty main courses. Burgers are topped with bone-marrow butter and caramelized onions. Appetizers of andouille corn dogs and fried chicken skins complement seasonal cocktails like the peach-whiskey smash. Brunch service was added at the end of 2016, including a rotating selection of comfort foods such as chicken and waffles, bacon-fat cornbread and Cheddar grits with andouille sausage. While the atmosphere upstairs feels like a cocktail party where you know the bartender by name, the downstairs “cellar bar” is a house party, with a TV behind the bar, a small TV room, darts and a quality cocktail menu. –E.B.

The Sweaty Texan burger with smoked brisket, smoked Cheddar, hot links, pickled jalapeño slices, onion and barbecue sauce.

»TheRunner-Up Golden Girl Rum Club, PHOTO BY STARBOARd & PORT CReATiVe Cherry Picker Package x Fare has it all: it’s part coffee shop, part lunch spot, part bar and part retail store, but most impressive are the 100 bottles of wine lining the walls. Wednesdays mean half-priced draft wine. Bottles are sold at retail – not restaurant – price, plus a $7 corkage fee (which is waived on Mondays). –E.B.

Runner-Up »Flame Steakhouse,

Bar Program: CoCktailS The Golden GiRl RUm ClUb it could be snowing outside, and the vibe inside Springfield tiki bar The Golden Girl Rum Club still would be all sunshine. Served with a splash of whimsy in quirky glassware (including toothy shark heads), rum-based cocktails are hit with a dash of the bar’s housemade grenadines and simple syrups. For a blast from the past, stop by on Mai Tai Mondays. –E.B.

»CBRunner-Up Social House,

Bar Program: Beer 417 TaPhoUse, You pay by the ounce at 417 Taphouse, allowing you to taste as many of the 16 beers on the self-serve taps as you’d like. The bar also features 37 beers on draft, as well as a variety of canned and bottled brews. Try a Vienna lager from Mexico City or a blackberry cider from Missouri. –R.B.

Runner-Up »Farmers Gastropub,


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pAtricK durAn

store: Wine selection

store: Beer selection

Brown Derby international wine center

Brown Derby international wine center

The sizable selection of curated wines at Brown Derby International Wine Center will have you saying cheers. The store’s extensive wine section is organized by varietal, with domestic and imported wines featured at a variety of price points. Oenophiles looking for a 2006 sauternes or those seeking a sweet Moscato can find both here. –R.B.

Of course there’s plenty of wine at Brown Derby International Wine Center, but there’s also craft beer for every occasion. seasonal brews from local favorites including Mother’s Brewing Co. are available in cans, and big names like elysian Brewing Co. and Blue Point Brewing Co. line shelves. Or sample something new at the Derby Deli bar. –R.B.

Runner-Up »Macadoodles,

Runner-Up »Macadoodles,

chef-owner, metropolitan grill Patrick “Pat” Duran is no newcomer to the springfield restaurant scene. For years, Duran’s Metropolitan Grill has been one of the premier fine-dining restaurants in town. He’s made dozens of menu changes over the years, including the popular flash-fried spinach salad spritzed with fresh lemon juice, and regulars commonly discover dishes lovingly named after them. In 2016, Duran reinvented himself with the opening of the fast-casual Great American Taco Co. and began franchising the concept. This May, he partnered with chef Peter Tinson to open breakfast café vespa Kitchen, where dressed-up breakfast items offer nostalgia and plenty of flavor – cashew chicken and waffles, anyone? –E.B.

»AnnaRunner-Up Davis, eurasia Coffee & Tea, PHOTO BY BRAD zWeeRINK

Mixologist Rogan Howitt The Golden Girl Rum Club, Just like his 60-plus tattoos, Rogan Howitt’s cocktails are works of art. It’s not simply the colorful garnishes and tiki glassware he uses, it’s also the flavors he layers into drinks, incorporating rum, house simple syrups and muddled fruit. At The Golden Girl Rum Club, something strong and sour can end with a sweet and spicy finish. –E.B.

»DylanRunner-Up Fox, The Order, PHOTO BY sTARBOARD & PORT CReATIve

ArtisAn Food shop

Kitchen store

MaMa JEan’s natURal MaRKEt

EvERytHing KitcHEns

With four locations across the springfield area, MaMa Jean’s Natural Market offers more than the average grocery store, from its expansive prepared food selection to rooftop patios. snag cookies made with carrots and coconut or sip on smoothies and fresh-pressed juices. Melty vegetarian sandwiches, gelato, produce and bulk herbs also abound. –E.B.

It’s in the name: everything Kitchens is where your favorite kitchen gadgets and bakeware all come together. Deep fryers, juicers, colorful KitchenAid mixers, tea towels, chef’s knives, pizza stones, glassware – you name it. Before you dive in too deeply, head to the small back room, where coffee and tea accessories and a Nespresso of your choice await. –E.B.

Runner-Up »Heather Hill Farms in Ozark, Missouri,

Runner-Up »Brown Derby International Wine Center,

Food Truck: Savory london cAlling PAsty co. If hauling a bright-red double-decker bus into the middle of Springfield was a challenge for the owners of London Calling Pasty Co., then convincing customers to try a British pasty was a breeze. Other favorite menu items include sausage rolls and shepherd’s pie, but savory pasties are the stars, filled with ingredients like bangers and mash and curry-spiced chicken. –E.B.


Ice cream & cuSTard


Andy’s Frozen cUstArd,

Askinosie chocolate,

Andy’s Frozen custard was founded in Osage Beach, Missouri, but it boomed in Springfield. The original Springfield location is now joined by 49 others around the country, all serving Andy’s classic frozen custard. Fresh fruit, hot fudge and toppings including pretzels and chocolate chips are combined with sweet custard to make thick, rich concretes. –R.B.

From trial lawyer to chocolatier, Shawn Askinosie has a sweet story. After winning over customers with chocolate malt balls and single-origin chocolate bars, Askinosie chocolate launched its line of collaBAration bars, variously made with ingredients such as coconut, coffee, malted milk, raspberries, ancho chiles and black licorice. –E.B.

»elle’srunner-Up Patisserie,

»elle’srunner-Up Patisserie,

paSTry cheF

Amy Bloodworth

PHOTO BY BrAd zweerink

Amycakes Bakery,

Food Truck: SweeT PineAPPle WhiP, Since its debut in 1974 at the Ozark empire Fair, Pineapple whip’s dairy-free fruity soft serve has been a summer staple in Springfield. new flavors are released each year, from mango-peach to banana-pomegranate and orange, but the classic will always be pineapple. Look for the hip-swaying, grass-skirt-clad gal mounted to the top of the three trucks in town. –E.B.

indulgent and dairy-free since 1974

»Hurtsrunner-Up donut whambulance,

Amy Bloodworth and her sweet treats are unexpected and classic, much like the historic home that houses her bakery. Her orange-almond cakes feature fresh orange juice and zest, and her raspberry-cream cakes are stuffed with layers of raspberry compote. But Bloodworth outdoes herself: her 6-inch whimsy cakes feature five layers and towering toppings such as chocolate fudgecovered strawberries and truffles. –R.B.

»ellerunner-Up Feldman, elle’s Patisserie,

Bake Shop AmycAkes BAkery, Amy Bloodworth’s handcrafted cakes, in sweet flavors like vanilla-almond and snickerdoodle, made her a well-regarded name in Springfield, but it’s her daily treats that earned the love of her customers. Made fresh each day, her truffles, cakes by the slice and monster cookies are made with decadent ingredients. The cinnamon rolls are a must-try and come in large or half-size “halfsies.” Go big – you won’t be sorry. –R.B.

»B +runner-Up B Boulangerie,

PHOTO BY JeSSicA kennOn SPencer

PHOTO BY BrAd zweerink


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The Confetti Party Whimsy Cake is five layers of rich confetti cake filled and frosted with creamy vanilla buttercream. The cake is then topped with a white chocolate ganache drizzle, frosted sugar cookies, white chocolate bark, chocolate crunch candies, vanilla-almond truffles and sprinkles.

Na Naturally fed. Naturally crafted. Na Naturall Naturally good. Na Naturall

Handcrafted in small batches from only the freshest, quality milk

Donut Shop

5888 Farm Road 1090 | Purdy, MO 65734 Phone: (417) 442-3010 | Fax: (417) 442-3017

St. George’s Donuts, St. George’s donuts is a Springfield institution. Katy St. George started making donuts in the 1950s, and in 1971, began selling and serving them at St. George’s, the shop she and her husband opened in Springfield that year. The Old-Fashioned donut is a best-seller, but for a truly decadent treat, try the red velvet cake or strawberry sprinkle. –R.B.

»HurtsRunner-Up donut Co., PHOTO by AnA PiERCE

Coffee Shop Mudhouse Coffee, With three locations, Mudhouse Coffee has become a Springfield morning mainstay. The Mudhouse on South Avenue and Mudhouse Library Center on South Campbell both serve classic and creative hot and cold coffee drinks. The Mudturtle is a local favorite, featuring Ghirardelli chocolate, caramel sauce and whipped cream. –R.B.

»TheRunner-Up Coffee Ethic,

Coffee RoaSteR Mudhouse Coffee, Rows and rows of small-batch roasted coffee beans line the shelves at Mudhouse Coffee. Made at its downtown roasting center, fresh blends are crafted from beans sourced from across the globe. Exotic flavors can be found in the Tanzanian or Kenya Peaberry. For a smokier finish, try the Colombia Supremo French Roast. –R.B.

»TheRunner-Up Coffee Ethic, PHOTO PROvidEd by MudHOuSE COFFEE

Inspired Local Food Culture

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Voted the Best Chef of the year and Best Seafood in the Springfield area











Upscale dining with an approachable setting.Fresh seafood flown in three times a week,and award winning culinary style.Crabbys is always fresh,never frozen. Lunch, Dinner, Happy Hour | 108

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St. Louis, MO 314-231-8400

Columbia, MO 573-474-3708

Supplying The Foodservice Industry Since 1911

Bread Baker


The Artisan’s Oven,

The Wheelhouse,

The artisan’s Oven smells how fresh bread tastes: comforting and warm. The bread shop on Springfield’s Commercial Street offers a wide variety of house breads, including challah, sunflower seed and olive, which features Spanish and Greek olives. –R.B.

The Wheelhouse is a caterer on the move. The food truck is parked mostly on St. Louis Street in Springfield, where it serves its fusion fare. Here, unexpected Mexican- and Thai-inspired dishes fill takeout containers, including pineapple fried rice made with lemongrass, coconut milk and turmeric; pair it with falafel with chipotle aïoli. –R.B.

Runner-Up »Neighbor’s Mill Bakery & Café,

»TheRunner-Up Traveling Chef, PHOTO BY STarBOard & POrT CreaTive

CharCuterie Maker City Butcher, Make a charcuterie plate to remember with artisan fixings from City Butcher. The restaurant and butcher shop’s austin andouille sausage packs plenty of Cajun spice. add smoked turkey from the barbecue side or deli turkey from the butcher side, or rich and flavorful pit ham, available during the fall and winter holidays. –R.B.

Pineapple fried rice with lemongrass, coconut milk and turmeric.

Runner-Up »Swiss Meat & Sausage Co. in Hermann, Missouri,

ButCher Shop City Butcher, Known for its Texas-style barbecue, City Butcher sells premium cuts of meat from its butcher case to take home and cook or grill, including Creekstone Farms’ black angus rib eye, beef tenderloin and strip steaks. at both the butcher shop and restaurant, you can find items like Texas hot links to eat on site or take home and heat up. –R.B.

Runner-Up »Hörrmann Meat Co.,

CheeSeMaker Terrell Creek Farm in Fordland, Missouri each week, Terrell Creek Farm owners Lesley and Barry Million utilize 300 pounds of goat’s milk from their Nubian herd to make delicious cheeses. The Fordland, Missouri-based creamery is beloved in the Springfield area for its crumbly Feta; Caprino romano, a grating cheese; and chèvre, including seasonal chocolate chip, pumpkin-walnut, cranberry-pecan and horseradish flavors. –E.B.

Runner-Up »edgewood Creamery in Purdy, Missouri,

Inspired Local Food Culture

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SANDWICH SHOP The Sub Shop, Sometimes there’s nothing better than the classics, and The Sub Shop’s 40-year run in Springfield proves just that. The shop’s hot and cold sandwiches are served on bread baked in-house daily and piled high with freshly sliced meats and premium cheeses. The chicken salad sandwich has a devoted following, and fans love the savory sub sauce and pizza sauce. –R.B.

The Nightmare with meatballs, chopped salami and pepperoni, cheese, onion, mild peppers and pizza sauce.

Runner-Up »Sequiota Bike Shop, PHOTO BY BRAD ZWEERINK

BRUNCH CB Social House, Brunch at CB Social House requires stretchy pants. Settle in for Southern-inspired eats such as bacon-fat cornbread and shrimp and grits, or try the trendy avocado toast. The star of the brunch menu is the Bubble and Squeak Benedict with Creole-inspired tasso ham on a potato and cabbage cake topped with poached eggs and hollandaise. –R.B.

»TheRunners-Up Bruncheonette in Joplin, Missouri,

Farmers Gastropub,

HAPPY HOUR Patton Alley Pub, Happy hour at Patton Alley Pub is more than one or two hours: It lasts for six. From 1 to 7pm, enjoy daily rotating food-and-drink specials, including an expansive beer selection featuring local and national craft brews. Opt for a shareable order of beer-cheese fondue with pub fries or a pretzel. –R.B.

DINER Gailey’s Breakfast Café Gailey’s Breakfast Café used to be a drugstore, so it’s no surprise that the diner is a cure for the common breakfast. The Mediterranean omelet features olives, hummus, avocado, mushrooms, roasted red pepper, eggplant and Feta cheese. Pair it with a side of sweet-potato hash browns, called Sweet Browns, or get The Blueberry Hill, two pancakes piled high with blueberries. –R.B.

»EarlyRunner-Up Bird Breakfast Pub, PHOTO BY ANA PIERCE


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»BigRunner-Up Whiskey’s American Restaurant & Bar, PHOTO BY ANA PIERCE

FAST-CASUAL CONCEPT City Butcher Barbecue fans line up before taking a seat at City Butcher. The restaurant’s casual vibe is as signature as its brisket. Specialty sandwiches are served on pieces of brown paper on a tray along with side dishes such as Smokehouse Beans and macaroni salad for dine-in or carry-out. –R.B.

Runner-Up »Druff’s,

OutdOOr dining


Sequiota Bike Shop

City Butcher

Surrounded by trees, colorful umbrellas and racks of fat-tired cruisers and tandem bikes, dining al fresco at Sequiota Bike Shop is like an amped-up picnic – except you don’t have to eat on the ground. Enjoy live music, boozy frozen drinks, cold beers and melty sandwiches, including one with crisp bacon, creamy Gouda and fresh apple slices. –E.B.

City Butcher serves Texas-style barbecue made simply. The brisket sandwich, for example, features just tender beef brisket and, like all of its sandwiches, sauce on the side. Up the ante with one of the shop’s specialty sandwiches: The Pig Bird, for example, features pulled pork and smoked turkey stacked high on a potato roll. –R.B.

Millsap Farm Dinner at Millsap Farm is the stuff of country songs. Strand lights twinkle in the trees overhead while fires crackle in the earthen pizza ovens. Need a break between courses? Tour one of the greenhouses or play with a farm kitten. (Dinners run from May through October. Reservations are required.) –E.B.

Runner-Up »Cherry Picker Package x Fare, PHOTO BY sTarBOard & POrT creaTive

Runner-Up »Whole Hog Café,

SteakhOuSe Jimm’s Steakhouse & Pub The dim lighting and dark wooden booths give Jimm’s Steakhouse & Pub a nostalgic steakhouse ambience, but it’s the steak-wrapped asparagus, shrimp- and crab-stuffed mushrooms, filet mignon, rib eye and lobster tails that keep diners coming back time and again. Try the grilled meatloaf, a house favorite, made with a flavorful blend of beef and chorizo encased in bacon. –E.B.

Runner-Up »Flame Steakhouse,

Vegetarian Cafe Cusco Once a vegetarian, Cafe Cusco co-owner Joseph Gidman’s Peruvian menu is very vegetarian-friendly. Fried yucca root comes with basil aïoli and fresh lime wedges. Slices of avocado are coated in ground blue corn and deep fried, and quinoa salads are peppered with fresh mango and raisins. –E.B.

»TheRunner-Up Wheelhouse,

Peruvian Dining

in SpringField MO Guest AppreciAtion Month

Thank You for Voting Us Best Wine Store Selection


234 East Commercial St, Springfield, MO | 417.868.8088 |

asian CaFe Bar & Grill #1

aRles County

Rant in st Ch au st Re e es am n et Vi d Chinese an









choose 3 courses for $20


Expertly stocked shelves with more than 1000 wines Kansas City’s Downtown Destination for entertaining

happy hour everyday 5pm - 7pm Appetizers And drink speciAls

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wine | spirits | Beer | Cheese | gifts Sun-Thur 11am-9pm Fri-SaT 11am-10pm CloSed 3pm-5pm mon-Fri

1701 Baltimore Ave., Kansas City, MO 64108 • 816-221-9463

“Come Get Eclipsed With Us” Please make reservations with OpenTable or call 636-223-7170.

6035 Second Street Kimmswick, MO 63053 636-223-7170

Also available picnic basket lunches with a blanket, so you can sit out on our lawn and enjoy the eclipse. Kimmswick is going to be one of the best places to view the solar eclipse!

PICK MISSOURI GROWN Fresh, local and delicious — that’s Missouri Grown. Here in Missouri, we grow everything from corn and soybeans to cotton and rice. Our family farms raise some of the nation’s best beef and pork products. Missouri vineyards produce some of the most rich, flavorful wines that rival the best of California. And that’s just a sampling of what you’ll find when you pick Missouri Grown!

Barbecue Sauces Beef Beverages Candy Chocolates

325 S Main St,

Saint CharleS, MO 63301


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Dairy Eggs Fruits Honey Jams & Jellies

Nuts Pork Poultry Rice Soup

Salsas Snacks Vegetables Wood Products ...and more!




HaRUnO SUSHi BaR & GRill,

Black Sheep Burgers and Shakes

At Haruno Sushi Bar & Grill, the focus is on serving fresh and no-fuss Japanese fare. You’ll find some popular Americanized menu items, such as California rolls, but also seaweed salads, grilled marinated fish, nigiri and sashimi. If you’re in the mood for a roll, try the spicy crab or eel combo. –E.B.

Runner-Up »Nakato Japanese Steakhouse & Sushi Bar,




BamBU VietnameSe CUiSine

Ocean Zen Pacific Rim, Thanks to thinly sliced carrots and cucumbers, fresh mint, lemongrass and roasted peanuts, there’s as much texture as there is flavor in the dishes served at Bambu Vietnamese Cuisine. Opt for a layered bánh mì sandwich or a piping-hot bowl of pho made with brisket, tripe, tendon and tantalizingly tender meatballs. –E.B.

From its beautifully plated entrées to the shiny sushi bar and white leather seating, everything about Ocean Zen Pacific Rim is modern and sleek. The restaurant specializes in Chinese-inspired fusion dishes such as crispy crab wontons, coconut-breaded shrimp and ovenroasted sea bass served with spinach and mushroom risotto and a cheesy seafood puff pastry. –E.B.

»PhoRunner-Up kim,

Runner-Up »Leong’s Asian Diner,

It’s hard to believe that the monster burgers at Black Sheep Burgers and Shakes were co-created by a veggie-loving yogi, but three years after opening (and a second location later, with plans for a third), customers still happily wait in line. Juicy 4-ounce Angus patties are topped with everything from shaved ham and pulled pork to smoked brisket. –E.B.

»GradRunner-Up School, grad-school/256601617700186 PHOTO BY eTTIe BeRNekING

pizza millsap Farm



tortilleria Perches,

Bambino’s Cafe,

Thanks to a dedicated mother-and-son duo, Tortilleria Perches has been serving authentic Mexican cuisine in Springfield since 2005. Two expansions and thousands of scratch-made tortillas later, regulars still flock here for tacos filled with ground beef, fish, beef cheek or beef tongue. Housemade soups, flautas, tamales, enchiladas and chilaquiles also abound. –E.B.

At Bambino’s Cafe, locals come for the house salad and stay for the rich and comforting pastas. The restaurant’s signature pasta, The Bambino, is fresh cavatelli cooked in a rich meat sauce covered in melty Provel cheese. Or try the ziti with roast beef braised in a red wine and tomato sauce and baked with mozzarella. –R.B.

Runner-Up »Cesar’s Old Mexico,

Runner-Up »Avanzare Italian Dining,

From May through October, Millsap Farm in Springfield fires up its handmade pizza oven and welcomes the throng of guests who have secured a spot. Picnic tables fill up, live music kicks in and Neapolitan-style pies are topped with everything from date syrup-laced tomato sauce and creamy cheeses to crumbly sausage and tons of farm-fresh produce. –E.B.

»PizzaRunner-Up House,

Fried ChiCken Cashew ChiCken leOnG’S aSian DineR, Springfield-style cashew chicken got its start at Leong’s Asian Diner in 1963, thanks to owner David Leong, who was looking to cater to Midwest tastes at his Chinese restaurant. Tender bites of white meat are breaded, fried and bathed in Leong’s famous savory brown gravy, made with soy sauce, ginger, white pepper, oyster sauce and sugar. –E.B.

Up »HongRunner Kong Inn, PHOTO BY jeSSICA KennOn SPenCer

metropolitan Farmer A plate of fried chicken at Metropolitan Farmer comes with a leg and a thigh lightly coated in a savory breading with just a hint of pepper. The menu changes regularly, so fried chicken comes and goes, but if you spot it served with buttermilk pancakes, be sure to order it. –E.B.

»CivilRunner-Up kitchen,

For 16 years, Lee Eckel has been roasting coffee for Lakota Coffee Co. in Columbia, Missouri. His career started with Pacific Grove Coffee Roasting Co., in Pacific Grove, California. He then worked with Carmel Valley Coffee Roasting Co., in Carmel Valley, California, which still sells blends that Eckel created. Skip DuCharme, Lakota’s founder and owner, brought Eckel on as roastmaster in 2001. We caught up with Eckel to learn where he likes to dine and drink in Columbia when he’s off the clock. –Huong Truong

with Lee Eckel roastmaster,

lakota coffee co.

broadWay breWery

babbo’s spaghetteria

main squeeze

ut rn abo rs’ To lea de a e r r of ou he t some es in favorit od o f ia b Colum to n r , tu scene . 0 9 p. cafe berlin

bangkok gardens

I really like Cafe Berlin. I love the Rebel breakfast: That’s a delicious local sausage with fresh baked biscuits and gravy, and eggs however you like ’em. For lunch, Broadway Brewery’s Brewben Sandwich. West Main Pizza² also has tasty pizza at a great value (I like the sausage, pepperoni, mushroom and onion with added banana peppers). Also, the ever-awesome Bangkok Gardens for its green curry lo mein with extra broccoli and shrimp. Oh, and let’s not forget the only place in town where you can get consistently delicious and healthy food and drink: Main Squeeze. I like the Ring of Fire juice and Buddha Bowl. For dinner, anything at CC’s City Broiler or Sophia’s. Babbo’s Spaghetteria suits me for great Italian with a nice selection of wine – I love its house Merlot and lasagna.


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logboat breWing co.

natural grocers

What’s your favorite drink, and Where in columbia are you ordering it? I’m a beer guy. I like Logboat Brewing Co.’s Mamoot, a brown ale that has plenty of flavor but no funky aftertaste. It’s clean, crisp and very thirst-quenching with plenty of carbonation. Logboat also has a very friendly and personable staff.

What’s currently your favorite meal at a local restaurant? I don’t eat out in the evenings very often, mostly in the middle of the day at work. Right now I’ve developed a strong craving for MidiCi’s The Devil’s Pizza. The Fresno chiles on that pizza impart an amazing spiciness to the sauce; it’s not hot yet perfectly spicy. It has amazing flavor, and guess what? MidiCi has Mamoot on tap, so it’s perfect!


imagine you have one day to dedicate to dining out in columbia. Where Would you grab breakfast, lunch and dinner, and What Would you be ordering?

“I’ve developed a strong craving for MIdICI’s The devil’s Pizza. The Fresno chiles on that pizza impart an amazing spiciness to the sauce; it’s not hot yet perfectly spicy.”


What’s your go-to specialty market, grocer or farmers’ market – and What are you buying there? Natural Grocers. It has good prices, amazing selection and friendly, helpful staff. I buy almost all of my healthy products there, from organic vegetables to Zevia [a zero-calorie soft drink made with Stevia]. I love an occasional soda, so now I can have one without any sugar.

L u n c h & D i n n e r L u n c h Lunch & Dinner weekend reservations w ee k e n d r e s e r v a t i o n s e c o m m e n d e d weer k e n d r e s e r v a t recommendedions 3o 6-m 38 7e -7n 03d 0ed re6c m 636-387-7030 636-387-7030

Chateau by the Sea Chateau by the Sea Chateau by the Sea

SSuummmmeerr HHoouurrss SUNS - Tu Hm URm : 1e 1r A.M .o TO 10 P.M. H u r s SFURN TA HTU: R : 1A 1.A TO 0.M P..M. I -- S 11 M..M T.O 111P SUF NR-IT- H UTR: :11 .M. .TTOO11 .M SA 11AA.M 10PP .M .. FRI - SAT: 11 A.M. TO 11 P.M. www.cork

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Inspired Local Food Culture

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