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YOURMOTHER’S GOTAFACELIFT.
ALL NEW LOOK, SAME DELICIOUS BEER. COMING SOON. Inspired Local Food Culture
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From-scratch Lunch & Dinner Weekend Features by Executive Chef Philip Day
Award Winning Wine List by Sommelier Josh French
Sunday Brunch by Chef Matt Hulme
Sunday Supper by Chef Clayton Borage
5065 State Hwy N. Cottleville, MO 63304 636.244.0574
TheRackHouseKWW.com Reservations recommended for dinner and brunch Private event space available; no room rental fee
Fishing
is a great way to spend time with family and friends and create memories that last a lifetime. All you need is a pole and a permit. No matter where you live in Missouri, a fishing trip is close to home. Don’t know where to fish? Visit mdc.mo.gov/PlacesToFish. Need a rod and reel? Visit mdc.mo.gov/FishingPoles.
Discover
Nature
catfish tacos with
fresh-tomato salsa Makes 4 to 6 tacos 1 pound catfish fillets 2 garlic cloves, minced 3 tablespoons fresh lime juice Salt and coarsely ground pepper 4 to 6 6-inch corn tortillas 2 cups chopped Romaine lettuce 1 avocado, cubed ¼ cup feta cheese, crumbled Bernadette’s Fresh-Tomato Salsa Place fish on lightly oiled, rimmed baking sheet. Mix garlic and lime juice and drizzle mixture over fish. Sprinkle with salt and pepper. Let stand 15 minutes. Broil fish in oven (you also may grill it) until opaque in center, 6 to 8 minutes. While fish is cooking, tortillas directly on a burner over lowest heat, warm tor turning once, until heated through. Watch carefully; so, and the the first side needs only 20 seconds or so second side even less time. Alternatively, you may tortillas in a pan. Keep them warm in a tortilla heatt tor et lined with a cloth towel or napkin. basket Cut fish into 1-inch pieces. Top each tortilla with lettuce, tuce, then fish. Drizzle with salsa and top with avocado and cheese. Serve with your favorite local ale.
Bernadette Bernadette’s fresh-tomato salsa 4 to 5 garlic cloves, minced pepper, minced 1 fresh esh jalapeno pepper fresh sweet peppers (red, orange, 2 medium fr yellow or green or combination), diced ½ to ¾ medium onion, diced tomatoes (a variety of 5 to 6 medium toma colors and types), diced Several tablespoons finely chopped cilantro Sever Juice of fresh lime ground pepper to taste Salt and coarsely gr Combine all ingredients in a bowl and serve.
Find more wild recipes in Cooking Wild in Missouri. Order yours at mdcnatureshop.com. Inspired Local Food Culture
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U
pc om in g
Only 20 minutes from St. Louis, Kimmswick and Jefferson County & Ste. Genevieve wine countries.
E
ve 8.11 n ts 8TH ANNUAL BLUES FUNK FESTIVAL FESTUS WEST CITY PARK 6pm - 10:30pm FREE EvEnt
Sponsored by Friends of Festus Parks & Festus Tourism Commission. Family friendly event with photo booth and bubble bus for kiddo’s. Food and drinks are available for purchase. Bring your lawn chairs, NO outside coolers allowed. Torrey Casey & the Southside Hustle, starts at 6pm / Marquis Knox, starts at 8:30pm.
For a one night stay or a weekend getaway, stay at one of these fine establishments.
Check out our new website! www.cityoffestus.org
JUL 14 pettycashjunction
s y a d r u t a S @ 6:30
{TOMPETTY& JOHNNYCASH}
OpeningAct: TheBigRigs
JUL 28 dogsofsociety {ELTONJOHN} OpeningAct:Ricky Kiel
AUG 11 silverbulletstl {BOBSEGER} OpeningAct: Boy
AUG 25 rockin'chair {70'ssupergroups}
Sounds Summer of Summer
FREE CONCERTS
Backstoppalooza
ingg:: wffeeaattuurrin nnoow extended b ar menu
Inspired Local Food Culture
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from the staff
| 12 |
from the PUBLIsher
| 16 |
dIgItaL content
| 18 |
feast tv
Join the party What’s online this month Go East
dIne
58 70 82 94
| 24 |
on trend
| 25 |
one on one
| 26 |
where we’re dInIng
| 27 |
shoP here
| 27 |
artIsan ProdUct
st. louis
| 28 |
one on one
kansas city
drInk
springfield columbia
Creative cotton candy Gayla Baker of The Jane Store River’s Edge Social, Sailor Jack’s Snack Shack, Big Daddy’s BBQ The Market at Kearney Culinary Academy Civil Alchemy chocolate bars Jack MacMurray III of the Boathouse at Forest Park
| 32 |
on trend
| 33 |
one on one
| 34 |
where we’re drInkIng
| 35 |
shoP here
| 35 |
artIsan ProdUct
| 36 |
the mIx
| 37 |
on the sheLf
Lactose beers Nicole Elizabeth Dearing of Freshwater Barrio, The Pennant, Proving Ground Café & Roaster Craft Beer Cellar and Living Room Aguas Frescas Bernice Peach Frosé What to drink this month
cook
| 42 | | 44 |
taBLe of contents Photo of Barred owL BUtcher & taBLe In coLUmBIa, mIssoUrI, (P. 94) By drew PIester cover Photo of shokupan, jaPanese mILk Bread wIth foIe gras torchon, candIed PUmPkIn seeds, Lemon jam, rhUBarB agrodoLce and LocaL honey at the antLer room In kansas cIty (P. 70) By zach BaUman
heaLthy aPPetIte
Poblano, corn and potato tacos mystery shoPPer
Morcilla
| 46 |
qUIck fIx
| 48 |
sweet Ideas
Cambodian chicken amok Rainbow sprinkle sandwich cookies
Volume 8
| Issue 8 | August 2018
Vice President of niche Publishing, Publisher of feast Magazine
Catherine Neville, publisher@feastmagazine.com
sales
director of sales
Angie Henshaw, ahenshaw@feastmagazine.com, 314.475.1298 account Manager, st. louis region
Jennifer Tilman, jtilman@feastmagazine.com, 314.475.1205 account Manager, Kansas city region
Pete Nicklin, pnicklin@feastmagazine.com, 785.431.8025 account Manager, Kansas city region PHOTO BY CHRIS ROIDER
Briana Craemer, bcraemer@feastmagazine.com, 913.708.1283 sPecial Projects editor
Bethany Christo, bchristo@feastmagazine.com, 314.475.1244
eDITORIal senior editor
Liz Miller, editor@feastmagazine.com Managing editor
Nancy Stiles, nstiles@feastmagazine.com digital editor
Heather Riske, web@feastmagazine.com Kansas city contributing editor
For the Go East episode of Feast TV, I developed a fresh, spicy take on a Vietnamese-style chicken salad, which was paired with a lovely sparkling rosé from Noboleis Vineyards. This dish is a perfect foil for a hot summer evening, featuring poached chicken breasts and tons of fresh herbs and chiles. Head to the Feast TV section of feastmagazine.com for the recipe.
Jenny Vergara st. louis contributing editor
Mabel Suen editorial intern
Katherine Herrick fact checKer
Rose Hansen Proofreader
Erica Hunzinger contributing Writers
Christy Augustin, Ren Bishop, Gabrielle DeMichele, Amanda Elliott, Ana Elliott, April Fleming, Natalie Gallagher, Rose Hansen, Becky Hardin, Hilary Hedges, Lauren Miers, Justin Phelps, Lillian Stone, Jenn Tosatto, Jessica Vaughn
aRT
art director
Alexandrea Povis, apovis@feastmagazine.com Production designer
Kelly Glueck, kglueck@feastmagazine.com contributing PhotograPhers
Brandon Alms, Zach Bauman, Angela Bond, Katie Currid, Judd Demaline, Becky Hardin, Ashley Hyman, Jacklyn Meyer, Mark Neuenschwander, Aaron Ottis, Anna Petrow, Drew Piester, Jonathan Pollack, Rolf Ringwald, Jennifer Silverberg , Starboard & Port Creative, Mabel Suen, Emily Teater
FeasT TV
producer: Catherine Neville production partner: Tybee Studios
COnTaCT Us Feast Media, 8811 Ladue Road, Suite D, Ladue, MO 63124 314.475.1244, feastmagazine.com
DIsTRIbUTIOn To distribute Feast Magazine at your place of business, please contact Eric Freeman for St. Louis, Jefferson City, Columbia, Rolla and Springfield at efreeman@post-dispatch.com and Jason Green for Kansas City at distribution@pds-kc.com. Feast Magazine does not accept unsolicited manuscripts, photographs or artwork. Submissions will not be returned. All contents are copyright © 2010-2018 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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publisher’s letter
W
hile 30,000 feet in the air, somewhere between St. Louis and Boston, I laid out a hard copy of this issue on my tray table. Pen in hand, I read through the pages, looking for anything that needed to be corrected. As I flipped through, it dawned on me that someone was reading over my shoulder. Jeff Wilmes, one of the fantastic guys on the crew for tasteMAKERS, the new national show I’m producing, smiled when I looked his way. “Where is that restaurant?” he asked, pointing to the write-up on Kymberlee Matney, Lost Signal Brewing Co.’s head chef. I told Jeff that Kymberlee won Chef of the Year in our Springfield Feast 50 Awards poll, her classic Texas-style barbecue and craveable dishes like poutine with brisket gravy topped with house-cured bacon and jalapeño cheese curds winning the hearts and palates of folks in the area. Turns out, Jeff was heading down to Springfield for a shoot the next weekend, and now he knew exactly where he wanted to eat when he passed through town. That seemingly small exchange is exactly the impact that all of us here at Feast
hope our magazine has. By covering tasty spots across the entire region, we shine a spotlight on your hometown favorites and strive to share ideas for places to try when you visit another city. It’s always fun to see the results of the poll come in. Tens of thousands of votes are cast each year, and there are always exciting new faces and places to steer you toward along with tried-and-true favorites that keep you coming back. Our annual Feast 50 Awards are the chance for you to tell us – and in turn tell your fellow food lovers – what your favorite places are and encourage others to give them a try. I hope you see some of your go-to spots in these pages and get ideas for new places to visit as well. Congrats to all of this year’s winners! Until next time,
Catherine Neville
08.18 brandon alms Springfield, Missouri, Photographer “I was excited to photograph Springfield winners in this month’s Feast 50 issue! I have met and had the opportunity to photograph a couple of the winners in the past for other projects, so it was great getting to reconnect with them. My favorite shot from this assignment happened to be the most difficult as well: Balancing on milk crates and hovering over the table in a very tight space was well worth the final outcome for Katie Kring’s beautiful pastries [at B+B Boulangerie]. Katie was a joy to work with and even helped hold a reflector to get the final shot.” (Feast 50, p.82)
katie currid
SERVING RESTAURANTS since 1973
Kansas City, Photographer “I met Kiffany and Steve Bosserman of Cottontale at the Flying Pig Mercantile in Westport since their cotton-candy business is mobile. We had a blast setting up the shoot, although had to work quickly, as cotton candy starts de-fluffing if you don’t work with it quickly enough – which doesn’t affect the flavor, but we wanted beautiful, fluffy cotton candy for photos! I brought my 6-month-old son, Fox, along to the shoot, which totally jived with the Bossermans, since Kiffany was actually eight months pregnant with their third child at the time. They’ve since had their baby, a little boy named Hudson, who was born on July 16. Welcome to the world, Hudson – we hope you love cotton candy!” (On Trend, p. 24)
jenny vergara Kansas City, Contributing Editor “A lot work goes into the Feast 50 issue, and once it hits newsstands, it finally feels like it’s time to party. Working on this issue is a great reminder of how lucky we are to live here – a toast to all of the amazing makers we have across the state. I also loved getting a chance to interview Nicole Elizabeth Dearing, the bar manager at Freshwater. Dearing is creating a hyper-local cocktail program, and it’s much harder than it sounds: How do you make a Daiquiri without fresh lime juice? The task challenges the science geek in her, and opens guests’ eyes to what’s truly possible.” (One on One, p. 33; Feast 50, p. 70)
justin phleps St. Louis, Writer “I love craft beer. Don’t get me wrong – drinking the beer is a lot of fun, but for me, learning about craft beer and sharing that knowledge with others is what excites me most. What started as a homebrewing hobby soon grew into a personal challenge to learn as much about beer as I possibly could. That path led to me becoming a Certified Cicerone® in 2015 ,and then to founding the St. Louis-focused craft-beer website, saintbrewis. com, soon after. The combination of those ventures eventually allowed me to contribute sporadically to beer articles in Feast over the past two years. Now, as Feast’s new beer columnist, I’m thrilled to share my love of craft beer with a wide variety of readers across the Midwest.” (On the Shelf, p. 37)
LOCAL
AUTHENTIC FAMILY
www.oletyme.com
314.436.5010
Inspired Local Food Culture
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STL
nine Beer releaSe Party Sun., Aug. 5, 3 to 5pm; 4 Hands Brewing Co.,
8/5
1220 S. Eighth St., St. Louis, Missouri; 2018-beer-release-party.eventbrite.com
On Air, the 2018 Nine Network craft beer created with 4 Hands Brewing Co. and Feast TV, is based on 4 Hands’ Ripple White Ale, with hints of lime juice, lime zest, cardamom and blackberry-sage tea. Join us for the release party, where all proceeds will benefit Nine.
STL
8/11
BlueS funk feStival Sat., Aug. 11, 6 to 10:30pm; free; main stage at West City Park, 2232-2292 Old State Highway A, Festus, Missouri; 636.937.6646; cityoffestus.org
The eighth-annual Blues Funk Festival is a free, family-friendly musical event with opener Torey Casey and the Southside Hustle at 6pm and Marquise Knox headlining at 8:30pm. Enjoy a free photo booth and bubble bus for the kids, as well as food and drink for purchase. The Blues Funk Festival is sponsored by Friends of the Festus Parks and the Festus Tourism Commission.
STL
SchnuckS cookS: camBodian chicken Amok
8/15
Wed., Aug. 15, 6 to 9pm; $45; Schnucks Cooks Cooking School, 12332 Manchester Road, St. Louis; 314.909.1704; nourish.schnucks.com/schnucks-cooking-school
In this class you’ll learn how to wrap the perfect spring roll. We’ll also cover the benefits of roasting bananas, including how it affects flavor and texture.
STL
8/16
MO
8/25
Battle of the SliceS Thu., Aug. 16, 7 to 10pm, VIP early entry at 6pm; $25 general admission, $35 VIP; The Boulevard, 1 The Boulevard, Richmond Heights, Missouri; y98.com/battle
We’re hosting the inaugural Battle of the Slices! The best of the best will enter in four categories: St. Louis-style, frozen, restaurant-style and wood-fired. Tickets include samples from participating competitors, a selection of Anheuser-Busch products, entertainment and fun! VIP tickets include a pre-event happy hour at 6pm, two free beverages from the Bud Select family of products and you’ll be first in line to start sampling at 6:30pm. In partnership with Entercom. $2 of each ticket sold benefits the St. Louis Area Foodbank.
home Grown farm tour, fête and field dinner Sat., Aug. 25, 10am to 8pm; $60; Edg-Clif Farms & Vineyard, 10035 Edg-Clif Drive, Potosi, Missouri; 573.438.8555; homegrownfarmtour.com
The Washington County Farm Tour, 10am to 4pm at the Washington County Farmers’ Market, features a self-guided tour of area farms, plus local goods for sale at Edg-Clif Farms & Vineyard. Edg-Clif will host a multi-course field dinner by Old Caledonian Bed & Breakfast chef Jon Emanuel. Cocktails are served at 5:30pm, with dinner at 6:30pm using seasonal produce from local growers and farmers. Dinner reservations required; call 573.438.8555.
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COMO
8/25
South eASt CrAft beer feSt Sat., Aug. 25, 12 to 4pm; $10 to $70; 4400 Nocona Parkway, Columbia, Missouri; 314.884.2011; secbeerfest.com
The South East Craft Beer Fest is back and better than ever. The party includes unlimited sampling of alcoholic beverages from 60-plus local, regional and national breweries, and a VIP ticket gets you entrance to a special area with exclusive pours and perks from sponsors.
Fall is an ideal time of the year to host events and festivals for foodies to enjoy. In this special advertising section, you can profile your upcoming event, with a focus on events that highlight wine, beer and food. STL
9/89/9
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Sat., Sept. 8 and Sun., Sept. 9, times vary;
. 9 and Craft Spiri k like a Between Sept of its St. Louis so you can “drin urants as part cocktail bars celebration bars and resta distilleries and district. The 9pm. ed up with local okee Street . 9 from 6 to has also team bars in the Cher on Sat., Sept will highlight ic Cocktail Party local.” This year Class al the sixth-annu kicks off with
prices vary; St. Charles Convention Center, 1 Convention Center Plaza, St. Charles, Missouri; 314.380.0033; showmesweets.com
Show Me Sweets aims to bring the excitement and fun of a cake, cookie and candy expo to Missouri. The two-day event includes an as-seen-on-TV celebrity cake artist, edible-art demonstrations and competition, hands-on learning classes from industry experts, booths with local and worldwide vendors and suppliers, live Cake Battles, Sweet Taste of St. Louis competition, photo booth and more.
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STL
tASte of St. louiS
9/149/16
Fri., Sept. 14 to Sun., Sept. 16; free; Chesterfield
stl | 11/15
Amphitheater, 631 Veterans Place Drive, Chesterfield, Missouri; tastestl.com
The 14th-annual Taste of St. Louis is the ultimate food experience, being held Sept. 14 to 16 at the Chesterfield Amphitheater. The free event features 30-plus restaurants, the Stella Artois Chef Battle Royale, Kids’ Kitchen, the Marketplace and, new in 2018: The Dessert & Bubbly Bar! Visit tastestl. com and follow along on Twitter, Facebook and Instagram @TASTESTL.
PR OM
9/16
Sun., Sept. 16, 6 to 9pm; $150; St. Louis Science Center’s GROW Exhibit, 5050 Oakland Ave., Kings Oak, St. Louis, Missouri; 314.588.9600 x111; chefsinagarden.org
It’s the 21st-annual Chefs in a Garden at the St. Louis Science Center’s GROW Exhibit. This special night is all about “science fare,” bringing together the top St. Louis chefs, ingredients from local gardens and the wonder of the Science Center. Enjoy an evening of good food for a good cause as you support the mission of raising gardens to raise better communities.
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to 9:30 Ay expo Hamilton pm; Moul Hospita in Even ts & Meet and Lad lity pres ings; start ue New ents the s. Enjo ing at Four light appe tizers and y unlimited tast th-Annual Fine $47.50 plus tax; voucher moulineve Wine Holi ings of live ente toward nts.com more than day Exp rtainmen a wine hors d’oe o, toge 100 t. An addi purchase ther with uvres will tional $20 fine wines from that even Feast Mag be avai around allows ing (limi lable. azine you onethe worl ted to 75 hour earl d, plus guests). y access, A varie plus a $10 ty of pass ed and statione d
COMING IN THE SEPTEMBER ISSUE Call 314-475-1298 for more information Inspired Local Food Culture
a u gu s t 2 018
15
this month on
feastmagazine.com the feed
SPECIAL GIVEAWAY
PhotograPhy by LiLLian Stone
we’re giving away a pack of four ViP tickets to the 2018 South east Craft beer Fest on Sat., aug. 25 in Columbia, Missouri. Just head to the Promotions section at feastmagazine.com for all the details.
PhotograPhy by MabeL Suen
PhotograPhy by anna Petrow
Roots Coffee Bar, which recently opened on Springfield, Missouri's south side, offers locally roasted coffee, tasty breakfast and lunch options and “Springfield’s only fast-casual bar concept.”
KC Freestyle Poké aims to serve poke with a purpose. The new River Market restaurant specializes in fresh, sustainably sourced poke, including six signature poke bowls as well as an option to build your own.
-
16
Ninth Street Deli has a new home and a new menu. The decade-old sandwich shop is now open in the former Howards space in Soulard, featuring classic sandwiches and new additions like burgers, brunch and a full bar.
feastmagazine.com
a ug ust 2 0 1 8
With two restaurants (Geisha Sushi Bar and I Am Sushi Bar) under his belt and another on the way, Kwang Yoo has been delivering traditional Japanese flavors to Columbia, Missouri, for years. We caught up with him to chat about his cooking inspirations, favorite dishes and more.
The 7th Annual St. Louis Craft Spirits & Cocktail Celebration
WESTPORT PLAZA IS ST. LOUIS’ SUMMER HOT SPOT
AUGUST 16, 2018 the boulevard $25 ga | $35 VIP
get
tickets $25 ga | $35 VIP
BACKSTREET JAZZ & BLUES
All tickets include samples from participating competitors, entertainment, cash bar and fun!
September 8—16, 2018 Find us on Facebook!
StLouisCraftSpiritsCocktailWeek
DINO’S DELI DRUNKEN FISH FUNNY BONE COMEDY CLUB FUZZY’S TACO SHOP GATEWAY NEWSTANDS HATS-N-STUFF IMOS PIZZA KOBE JAPANESE STEAKHOUSE MCDONALD’S PAUL MINEO’S TRATTORIA PLAYHOUSE @ WESTPORT PLAZA ROBATA WESTPORT - COMING SOON! SHERATON AT WESTPORT SMOOTHIE KING SAINT LOUIS BREAD COMPANY
Voted #1 Toasted Ravioli in St. Louis Thanks Feast Readers
STARBUCKS TRAINWRECK SALOON WESTPORT SOCIAL
Westport plaza presents
PARTIES ON THE PLAZA THURSDAY, AUGUST 16 Sponsored by Bud Select LIVE MUSIC FROM DR. ZHIVEGAS
Intersection of I-270 and Page Avenue St. Louis, MO 314-576-7100 { westportstl.com }
ON THE HILL 5226 Shaw Ave. St. Louis, MO 314.772.8898
FROM THE HILL (CHESTERFIELD) 15525 Olive Blvd. Chesterfield, MO 636.536.2199
HOLLYWOOD CASINO 777 Casino Center Maryland Heights, MO 314.770.7663
charliegittos.com
Inspired Local Food Culture
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episode:
go east ON THESE NETWORKS
In St. Louis, tune into the Nine Network (Channel 9) to watch Feast TV Mondays at 8:30pm.
In Kansas City, watch Feast TV on KCPT (Channel 19) Saturdays at 5:30pm and Sundays at 7:30am.
You can watch Feast TV throughout mid-Missouri on KMOS (Channel 6) Saturdays at 10am.
The foods of Asia are vast and varied, and in this episode, host Cat Neville brings you vibrant flavors from China, Korea, Japan and Vietnam. Her first stop is in Lenexa, Kansas, at Chewology, a new spot focused on dumplings and Japanese-style bar snacks. If you’re craving perfectly pan-fried dumplings, this is the place to get them. Continuing on the dumpling tour, Cat explores bao buns with Jina Yoo in Columbia, Missouri, where Yoo stuffs steamed buns with everything from ham and egg to red beans. Then, it’s off to Seoul Garden in St. Louis for a taste of Korean barbecue hot off the grill. Back in the kitchen, Cat makes a light, fast Vietnamese-style chicken salad with fresh herbs.
Feast TV airs in the southern Illinois region on WSIU (Channel 8) Mondays at 12:30pm.
feast tv is brought to you by the generous support of our sponsors:
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Missouri Wines supports the more than 125 wineries operating in the state and is focused on promoting the industry’s growth and vitality.
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.
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Feast TV’s new season will air in the Springfield region on Ozarks Public Television. Check your local listings for airdates.
Check mylaketv.com to watch Feast TV in the Lake of the Ozarks area.
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Fall is an ideal time to consider home improvement. The kitchen is the heart of the home, so Feast Magazine is taking our readers inside kitchens to delve into where they cook.
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BlUe corn
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Why corn is king in the U.s. With Dr. ADetUnji toriolA Washington University assistant professor of surgery at Siteman Cancer Center
If the old farmers’ saying is correct, stalks of corn should have long passed the “knee-high by the Fourth of July” milestone and be well on their way to reaching maturity for harvest, which can last from late summer to late fall. It’s a crucially important time: Corn is planted on some 90 million acres across the country. The United States exports nearly $10 billion of it each year, making it by far the world’s largest producer. Much of the corn grown here goes to feed livestock, but it is still a large part of most Americans’ everyday diets. Besides eating food such as cereal, tortillas, chips and polenta, we also consume processed corn as oil, sweeteners, syrup and starch. But the healthiest preparation is also the simplest. “Whole unprocessed corn contains the most nutrients and is the best for you,” says Dr. Adetunji Toriola, a Washington University assistant professor of surgery and researcher at Siteman Cancer Center. “It’s a good source of fiber, vitamins and minerals, and the antioxidants lutein and zeaxanthin. These antioxidants are essential for eye health, they help reduce or delay cell damage, and they may play a role in preventing chronic diseases, including cancer.” To get the most nutrients from corn, Toriola says grilling is a good option, but boiling is even better. That’s because some evidence indicates that food charred on a grill may contain carcinogens, though it seems to affect meat more than vegetables.
Fruit and nuts get all the accolades for fiber, but corn also contains a significant amount. The fiber found in one large ear of corn contains 15 percent of daily fiber for women (and slightly less for men). “Fiber aids in a healthy digestive tract and also with weight maintenance. It leaves you feeling fuller, so it reduces snacking in between meals and prevents possible weight gain,” Dr. Toriola says. He points out that maintaining a healthy weight and incorporating vegetables and fruits into your diet are among the best ways to reduce cancer and all the risks associated with obesity. Popcorn makes a filling, low-calorie snack, as long as it hasn’t been loaded with salt and butter. Most foods containing the word “sweet” are not particularly healthy, but just the opposite is true for sweet corn. Its name hints that it is high in sugar, but Dr. Toriola says that it has less than half the amount of sugar found in bananas and one-third of what’s found in apples. He says one thing consumers should be aware of, however, is corn that has been genetically modified. Whether genetically modified food is an overall positive or negative development has been a subject of intense debate for years. Still, Dr. Toriola recommends buying varieties that have been grown without the use of chemicals when possible. Farmers markets are in full swing, and this month they’ll be overflowing with corn of all kinds. It’s a terrific opportunity to ask some questions and learn a little bit more about who grew your food and how.
Corn and BlaCk Bean SalSa
Dent corn Picture tidy rows of corn growing on a farm somewhere in Iowa, and you’re probably picturing dent corn — or at least a close relative of it. Dent corn (or field corn) is so named because of the indentation that forms at the top of each kernel as it dries out. Because it is low in sugar and high in starch, it’s not a kind that can be eaten right off the cob. Dent corn is most often used to make ethanol and feed livestock. It’s also used in a variety of processed foods after it has been ground.
Flint corn Also known as Indian corn, flint corn is a hearty crop that can weather cool temperatures without freezing, thanks to its low water content. Even its name references the formidable strength of the shell that protect the corn kernel inside. Though these jewel-toned kernels are lovely to look at — and a reminder that autumn is right around the corner — they’re decidedly less lovely to eat. Most varieties of flint corn are meant for ornamentation, and others are only good after they’ve been ground into cornmeal and masa, key ingredients used to make tortillas.
golDen BAntAm Though sweet yellow corn on the cob is now considered an indispensable part of American backyard barbecues, that wasn’t always the case. At the turn of the century most people thought of yellow corn as animal food. Then Golden Bantam corn — an heirloom variety — changed everything. Its quick growing time, sunny color and pleasantly sweet flavor was an instant hit with farmers, and Golden Bantam continues to be one of the top-selling varieties of corn for home growers and consumers today.
Yields 15 servings (1/2 cup)
15 oz. can yellow corn, drained 15 oz. can white corn, drained 2 - 15 oz. cans black beans, drained and rinsed 14.5 oz. can fire roasted tomatoes, drained 1 small red onion, finely chopped 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 1 Tbsp. minced garlic 1 bunch cilantro, finely chopped 5 green onions, finely sliced 1 avocado, peeled, pitted and diced ¼ cup lime juice Salt and pepper to taste 2 Tbsp. olive oil
Few things make a better late summer snack than a bunch of tortilla chips playing Ring Around the Rosie with a fresh bowl of salsa. Yellow corn chips have long been the standard, but blue corn chips have taken a bite out of the market in recent years, in part because of their reputation for being a healthier choice. Blue corn does have more protein and less starch than yellow corn, and it has anthocyanins — the antioxidant responsible for the vegetable’s deep blue hue that is known to combat inflammation. Regardless of color, fried corn chips are still fried corn chips, so keep an eye on portion size.
| preparation | Cut onion, peppers, garlic, cilantro, green onions and avocado as directed. Combine these ingredients with corn and beans. Mix in lime juice, and top with avocado. Drizzle with olive oil before serving. Enjoy with whole grain tortilla chips or serve over grilled chicken or fish.
Nutrition information (per ½ cup serving): 153 calories, 4.5g fat, 125mg sodium, 25g carbohydrate, 6.6g fiber, 6.1g protein
PoPcorn Not just any corn kernels pop. The kernels need to be high in starch and moisture so they’ll expand and burst from their shells when heated. Popcorn — a kind of flint corn — has the right amount of both. This variety has been cultivated throughout Mexico and South America for thousands of years. There’s evidence that Aztecs figured out how to pop it 500 years ago, and it’s been enjoyed as a snack in the United States since the mid-1800s. The U.S. produces almost all the world’s popcorn; a quarter of it comes Local Food Culture a u gu s t 2 018 fromInspired Nebraska. 21
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snack time
A veteran chef takes on the iconic Boathouse at Forest Park in St. Louis on p. 28. photography by mabel suen
Moonfluf organic organic cotton candy
creative
cotton
candy
Cotton candy isn’t just for ballgames and county fairs anymore. Local entrepreneurs are spinning sugar in creative flavors like rosé, salted caramel and Key lime pie using all-natural flavor extracts and organic cane sugar. WriTTen by nAnCy STiLeS
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PhOTOgrAPhy by KATie Currid
LAWRENCE, KS. Shantel grace and her son, Leo, share a love of cotton candy, but the artificial food dyes often used “caused all kinds of problems in my little guy’s tiny body,” grace says. So she founded Moonfluf Organic Cotton Candy, based in Lawrence, Kansas, using pure organic cane sugar and natural flavors. Varieties include Champagne, rosé, jasmine and more; at just 55 calories per serving, Moonfluf is guilt-free, too. At The Pennant in Topeka, The Over the rainbow features vanilla, chocolate or strawberry ice cream in a waffle cone with Moonfluf cotton candy, sprinkles, whipped cream and cake-flavored vodka. you y can find Moonfluf at select stores and restaurants in Lawrence, plus Mud Pie Vegan bakery & Coffee and hand & Land in the Kansas City area. grace and her team also spin cotton candy at special events.
facebook.com/moonfluf
Sugarcubed ST. CHARLES, MO. At SugarCubed in St. Charles, Missouri, fans
of the candy and sweets shop come in just to see cotton candy being spun. “it’s quite eventful,” laughs manager brittany halcott. “it’s almost like you need a beekeeper’s mask when you make it, because it goes everywhere!” Cotton candy is spun fresh daily at SugarCubed, in flavors including vanilla, mango, cookie dough, pumpkin spice and more. Owners and sisters Samantha ellison and Sarah Johnson grew up operating cotton candy, funnel cake and popcorn machines in east St. Louis, illinois, for their grandparents’ concession stand. They opened SugarCubed about a year and a half ago, and stock more than 600 different types of candy and 50 kinds of craft soda in addition to the cotton candy. At the shop’s upstairs event space, “you name it, we pretty much do it,” halcott says. Soon SugarCubed plans to add even more flavors to its cotton-candy quiver, including a Merlot-flavored treat. 917 S. Main St., St. Charles, Missouri, sugarcubedcandy.com
candy land cottontale cottontale KANSAS CITY. After writing a business plan on a napkin over a bottle of wine, Kiffany bosserman
and her husband, Steve, launched Cottontale in Kansas City in 2017. Cottontale hosts pop ups and private events, and offers custom flavors; you can also order a four-pack of cotton candy online. “it’s your favorite fluffy treat – all grown up," Steve says. Favorite flavors include marshmallow (occasionally spun around brownie bites on a stick), maple-bacon, Piña Colada and Cabernet Sauvignon. Cottontale began using all-natural flavor extracts and 100-percent cane sugar several months ago. “All of our cotton candy colors are very muted, because we don’t use anything artificial in our sugars,” Steve explains. Cottontale also partners with Kansas City-based natural extracts to create custom flavors for events – past offerings include rosé, bourbon and balsamic. Keep an eye out for a fun new treat from Cottontale combining spun cotton candy with ice cream later this year. cottontalekc.com
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Still need a sugar fix? There are even more local spots spinning sugar. Try Cloud Nine (cloudninestl.com) for special events in St. Louis, which offers flavors such as lavender-vanilla, pink Champagne and cinnamon-sugar. At Kirkwood Sugar Shack (kirkwoodsugarshack.com) in Kirkwood, Missouri, choose from more than 15 cotton-candy flavors, including root beer and cinnamon with housemade flavorings. Or Order Cottontail Candy (cottontailcandy.com) organic cotton candy online; based in Kansas City, the company makes flavors like caramel cheesecake, grapefruit, coconut-lime, horchata, passion fruit and more.
TradiTional Chinese Cuisine wiTh a modern TwisT
NE
ON
N EO O
mo
q&A
Drink Like A Local St. Louis Classic Cocktail Party September 8, 2018 Lafayette Square Park Find us on Facebook!
from our house to yours since 1981
gayla baker
573.445.8800 2101 W Broadway Columbia, MO 65203
StLouisCraftSpiritsCocktailWeek
chef-owner, the jane store Written By rose Hansen
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PHotograPHy By mark neuenscHWander
JANE, MO. in the heart of Jane, missouri, with a population hovering around 300,
is The Jane Store, a roadside café whose charming hand-painted signs and fieldstone walls honor the not-so-distant past. the walls are lined with old-fashioned candies, spices by the pound, local jam and honey and colorful enamel cookware; in its kitchen, lifetime residents gayla and sam Baker have been serving up hearty, homestyle meals since 2011, although the building itself has been around far longer. since its construction in 1927, it has housed a general store, a gas station and a flea market. today, the Bakers have preserved as much of the original space as possible, including the cedar built-ins and front counter, which were crafted by a Jane resident during the 1920s. at humble folding tables, diners feast on down-home meals like biscuits and gravy, chicken-fried steak and giant cinnamon rolls.
August 17 – September 30 Learn more at STLFoodbank.org/SliceOutHunger
Walking into The Jane Store feels like stepping back in time – was that deliberate? What we like for people to say [is], “this is like walking back into mayberry.” everybody has a table, and if you don’t have a friend when you walk in, you will when you leave. We serve down-home comfort food, and we like that feel. What’s on the menu? We do specials Tuesday through
Friday, but Friday is always Reuben day. We’re known for them because we make the best ones you’ll ever eat. We cook our meat for about 16 hours, and have a big following of people who come just on Fridays for the Reuben.
everybody says we need to get bigger, we need a bigger building – but if we do that, we can’t make that homemade [style] stuff. it’s comfort food; it’s like your grandmother had. i call my customers by name, because i want them to feel like they’re home, and when you come home, you get home-cooked food. Tell us about your desserts. [sam] does the pie crust, the fruit pies and the cinnamon rolls; i do the cookies and the cream pies. We use recipes that my family has made for years, and i share the recipes with people. it doesn’t bother me to do that. the cookies we sell, i’ve been making since i was 8 years old. i do five different kinds: chocolate chip, peanut butter, oatmeal-raisin, snickerdoodles and molasses wrinkles. they’re usually gone by noon. i have one guy [who] rides a motorcycle from nebraska; he comes here faithfully twice a year for my peanut-butter cookies. if i haven’t got them baked, he'll wait for them. He says they’re a little bit of heaven. You’ve got some very loyal customers. We have lots of local farmers that come in, and there’s “the table of knowledge” in the mornings. they solve all the world’s problems. if you want to know something, come down to the Jane store and they’ll know how to fix it. this is a small, old city where everybody knows everybody. People are very community-minded. it’s a friendly place with great people – just a good ozarks blend. 2890 Rains Road, Jane, Missouri, facebook.com/the-jane-store-181440698567772
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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.
RiveR’s edge social Story and PhotograPhy by Mabel Suen
ST. LOUIS. In the lindenwood Park neighborhood of St. louis, a new restaurant and bar specializes in american-Mediterranean cuisine. River’s Edge Social, which gets its name from the nearby river des Peres, comes from father-and-son duo Fatmir and aurel bardho. the albanian natives work with chef Phillip Paris, who's of greek descent, to offer a unique menu that blends american dishes with Mediterranean influences. Specialities include a modern take on a dish that aurel grew up with: souvlaki. the grilled greek shish kebabs are available with marinated chicken, lamb, beef or shrimp and come with peppers, onions, mushrooms, tomatoes and tzatziki. additional highlights include Moroccan lamb meatballs with yogurt, cucumber, tomato, Feta, Israeli couscous, curry and mint oil and ratatouille pizza with eggplant, zucchini, squash, onion, peppers, fresh mozzarella and extra virgin olive oil.
6997 Chippewa St., St. Louis, Missouri, riversedgesocial.com
Big daddy’s BBQ WrItten by nancy StIleS
| PhotograPhy by john broWn
COLUMBIA, MO. after a few years spent catering out of a trailer, lloyd henry, a State Farm insurance agent, and his wife, Fontella, a retired columbia, Missouri, police officer, launched the Big Daddy’s BBQ storefront on the corner of garth avenue and business loop 70 in 2014. Serving what henry describes as “somewhat” Kansas city-style barbecue, big daddy’s offers ribs, rib tips, pulled pork, brisket, chicken, Polish sausage, fried fish and pork steaks alongside housemade sides including baked beans, coleslaw, green beans, collard greens and potato salad. as for the sauce – which henry says is
critical – he developed a sweet, ketchup-based variety with a little spiciness on the finish. big daddy’s bbQ has a takeout counter with a patio featuring about 25 seats, so in addition to two food trailers, the restaurant is open from March 15 through around thanksgiving, depending on the weather. 1205 N. Garth Ave., Columbia, Missouri, facebook.com/bigdaddysbbqcomo
sailoR Jack’s snack shack WrItten by jenny Vergara
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PhotograPhy by anna PetroW
KANSAS CITY. beer Kc restaurant group has gone fishin’. the prolific team, which also owns char bar, Mccoy’s Public house and beer Kitchen in Kansas city, opened Sailor Jack’s Snack Shack in the former Foundry space in Westport in March. an impressive nautical-themed face-lift accompanies a solid seafood menu developed by beer Kc executive chef Michael Peterson and Sailor jack's executive chef devin campbell, offering shrimp boils, fish and chips and real-deal lobster rolls. don’t miss one of the best deals in Kansas city, a classic Maine lobster roll featuring Maine lobster chopped and tossed with chopped celery and a lemon-chive mayo on a soft buttered roll split across the top – for less than $20. the fish and chips features sustainable cod generously dunked in beer batter and fried, served with thick wedges of crispy fried potatoes plus english malt vinegar, tartar sauce and curry mayo. a new rum-based cocktail list is worth exploring, in addition to the bar's solid regional beer list.
424 Westport Road, Kansas City, Missouri, sailorjackskc.com
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WINE&CHEESE ADVENTURE! cheese and charcuterie boards
The MarkeT aT kearney Culinary aCadeMy Written by Jenny Vergara
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KEARNEY, MO. the Kearney Culinary academy in Kearney, Missouri, northeast of Kansas City, debuted the first phase of its impressive new cooking hub in June offering sweet and savory cooking classes for kids and adults. the second phase is now open, featuring a brand-new market in downtown Kearney. The Market at Kearney Culinary Academy features chef-prepared baked goods, boxed lunches and frozen meals at an affordable price. Chefs offer a rotating menu of made-from-scratch items daily that are fresh and ready to go. Don’t miss the tantalizing display case of freshly baked breads, muffins, pastries and desserts in addition to salads, sandwiches, fresh fruit cups, several types of hummus and fresh salsa. Frozen selections include comforting hearty favorites like chicken enchiladas, mac 'n' cheese and broccoli-cheese casserole, all intended to make a quick dinner when paired with a salad and a fresh loaf of bread from the bakery.
105 S. Jefferson St., Kearney, Missouri, kearneyculinary.com
n a rt i sa ct produ
~wine and cheese
photography by anna petroW
civil alchemy chocolate bars Written by nanCy StileS photo CourteSy CiVil alCheMy
WEBSTER GROVES, MO. at Civil Alchemy, a “modern general store” in Webster groves, Missouri, carefully curated local and national artisan items are available alongside the shop’s own brand of goodies. its line of chocolate bars was created in collaboration with Maplewood, Missouri-based confectioner Kakao Chocolate, including a 61 percent bittersweet chocolate bar infused with rose. you’ll also find milk chocolate, bittersweet chocolate, lavender-chocolate and a bittersweet bar made with Kaldi’s Coffee roasting Co.'s dark roast coffee. the bars are available for purchase online or at the shop.
pairings
~gourmet sandwiches ~homemade ice cream ~local small batch
delectables
1099 Welt Street, Weston, MO 64098 GREENDIRTFARM.COM/CREAMERY
from springfield with love We’re a big fan of local farmers.
305 E. WALNUT · SPRINGFIELD, MO | (417) 851-5299 | THEORDERSGF.COM
civilalchemy.com Inspired Local Food Culture
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On executive chef, the boathouse at forest park
ne
jack w. macmurray III
n eO O
q&A
Story and photography by Mabel Suen
ST. LOUIS. a classic St. louis dining destination recently reopened with a new operator, a revamped bar program and a full menu of appetizers, entrées, sandwiches and more. the longstanding Boathouse at Forest Park officially debuted under the management of Sugarfire events in april, with the kitchen under the direction of veteran chef Jack W. MacMurray III. MacMurray’s lengthy culinary résumé includes cooking and consulting for area businesses, including Kirkwood Station brewing Co., Schneidhorst’s, Chandler hill Vineyards and Candicci’s restaurant & bar. he draws on nearly three decades of experience – such as cooking for president gerald Ford – to put out a vibrant menu ideal for enjoying lakeside. Some of MacMurray’s signatures include the Mac daddy blt with avocado, vine-ripened tomato, butter lettuce, toasted sourdough and chipotle aïoli, or the boathouse Salad, with harvest blended greens, radish, pear, goat cheese, candied pecans and a maple-raspberry-herb vinaigrette – a dressing MacMurray created more than 20 years ago and has served at hundreds of weddings since.
How did you go about approaching the menu for an iconic spot like the Boathouse? First and foremost, by understanding the clientele. I built it around our locals that bring family and friends here. I’ve been in town for 18 years and have learned what works well. [Sugarfire owner] Mike Johnson and I have been good friends for many years. When he got the place, he knew I’d be a perfect fit. boathouse has an american menu with regional and [global] influences. It’s definitely the core of my cooking style.
Sugarfire smoked brisket and Provel toasted ravioli with Memphis marinara and charcuterie board
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Tell us about the menu. I was able to create my own menu from scratch. I drew a lot from my years of experience, including my time at [the now-shuttered] Sage urban american grill; that won a lot of awards, and it’s the same style, for sure. When you have a diverse menu, you can please everyone.
What are some of your favorite dishes? Our signature [dish] is a
Sugarfire smoked brisket and Provel toasted ravioli with Memphis marinara. the second appetizer I’d recommend
is the almond-encrusted flash-fried shrimp, with a citrus-thai sweet chile sauce. For an entrée, try a dish that’s a variation from Sage: smoked chicken and shrimp penne sauté with andouille sausage, tomato, spinach and Cajun alfredo. We’re excited to give people a fulfilling experience with the boathouse: great food, great music, great service, a beautiful atmosphere, an iconic bar and an iconic location. 6101 Government Dr., St. Louis, Missouri, boathousestl.com
Rockfair Tavern
Missouri’s First Craft Distillery is
Celebrating 10 Years!!
A Classic for More than 30 Years
Restaurant and Lounge 3 Blocks South of Route 66 506 S. Franklin St., Cuba, MO 65453 573-885-7518
Wednesday September 12th Join us for Happy Hour Cocktails In the Courtyard! Square One Brewery & Distillery 1727 Park Ave ~ St. Louis, MO (314)-231-2537 SpiritsofSt.LouisDistillery.com
SHOP YOUR HOMETOWN MEAT MARKET! SERVING KANSAS CITY AND SURROUNDING AREAS FOR OVER 20 YEARS!
Visit our fully stocked retail store or we’ll ship it to you. • Award winning, handcrafted cured and smoked meats
• Poultry, Wild Game, and Exotic meats
• Corporate and personal gift boxes
• Heat and eat items—great for an easy dinner
• Local, pasture raised Berkshire pork • Specially aged, high quality beef raised with no added hormones or antibiotics
• Farm fresh eggs • House made hamburger patties and bratwursts
Quality, from our family to yours! 405 W. Birch St. • Trimble, MO 64492 816-370-MEAT (6328) Just 5 miles north of Smithville Lake Monday-Friday 9am-6pm • Saturday 9am-3pm
www.paradisemeats.com • www.fantasmasfinest.com
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monster milkshakes
Indulge in over-the-top milkshakes at The Pennant in Topeka, Kansas, on p. 34. photography by anna petrow
Lactose
beers
Brewers have been working with lactose for years, but recently the milk sugar has found its way into styles beyond stout. Lactose doesn’t break down in the brewing process, resulting in beers with a creamy body and mouthfeel. Popular milkshake IPAs typically add fruit and vanilla to lactose, but brewers now use the sugar in a range of styles. Written by heather riske
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Third wheel Brewing ST. PETERS, MO. Head brewer Abbey Spencer wouldn’t
PhotograPhy by rolf ringWald
Third Wheel Brewing's Dyslexic API
Third Wheel Brewing's Singular Day 2.0
on Tap
5 more breweries
describe third Wheel brewing’s Dyslexic API as a milkshake IPA; the St. Peters, Missouri, brewery’s beer uses a lot less lactose, and there’s no fruit (or even fruity hops) added. Instead of giving the beer a thicker body, Spencer, who developed the recipe about eight years ago as a homebrewer, says the lactose rounds out the beer’s different characteristics. “It reminds me of salt for savory foods, where it kind of opens up some flavors and rounds the dish out a bit,” she says. “I find the lactose in this IPA softens everything. The hops really meld nicely into the malt and the lactose pushes that effect and gives it a fun, rolling mouthfeel with just a little extra creaminess to it.” This month, Third Wheel is also releasing its first true milkshake IPA on IPA Day (Aug. 2). Dubbed Singular Day 2.0, the beer will be a 7.5 percent ABV IPA with about 30 percent flaked grain, lactose and guava. “We make a different type of IPA every year that we release on IPA Day,” Spencer says. “It’s our opportunity to have fun and be trendy, since my styles tend to be more classic.” 4008 n. service road, st. Peters, Missouri, thirdwheelbrewing.com
offering lactose beers
STL 4 Hands Brewing Co. is well known for its Chocolate Milk Stout – including new variations released each year – but the brewery also uses lactose in First Impressions, a nitro white ale brewed with lactose, raspberry and Madagascar vanilla beans. IL In addition to the M.J. Lactose IPA, White Rooster Farmhouse Brewery in Sparta, Illinois, uses lactose in its Kairos Remix, a Berliner weisse fermented on pineapple and mango. KS Wichita Brewing Co.’s Prairie Land Delight IPA, which gets its creamy mouthfeel from lactose, was made in collaboration with 20 breweries from across the state in honor of Kansas Craft Beer Week. STL Known for self-proclaimed “weird” beer, St. Louis’ Earthbound Beer offers a full-bodied lactose APA with an intense hop aroma. KS A play on the classic dessert, Key Lime Pie from Manhattan, Kansas’ Tallgrass Brewing Co. is an American sour blonde ale that features lime peel, lactose and Sorachi Ace hops. 32
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Main & Mill Brewing Co. FESTUS, MO. Main & Mill brewing Co. is no stranger to experimentation, but its Double White IPA – made with lactose and more than 140 hand-zested oranges – is unlike anything the Festus, Missouri, brewery has done before. Main & Mill uses lactose in all of its chocolate-peanut butter stouts and porters as well as a few sweet stouts, and recently started experimenting with the unfermentable sugar in IPAs, saisons and other styles. Co-owner and head brewer Denny Foster says the use of lactose goes hand in hand with the larger trend of balance in beer. “With New England IPAs going crazy, people are working away from bitterness in IPAs and other styles and moving toward that balance or even mildly sweet [flavor],” he says.
240 e. Main st., festus, Missouri, mainandmillbrewingco.com
Colony KC NORTH KANSAS CITY, MO. Colony kC head brewer Rodney
Beagle uses lactose frequently at the brewery in North Kansas City, Missouri. “Not only does it lend a fuller mouthfeel to whatever style you choose to add it to, but also a tremendous, harmonious balance between certain combinations of fruit, hops, yeast and malt,” he says. Colony’s Rainbow Road series is inspired by Beagle’s love of fruited sour beers, and features lactose and vanilla bean. Originally a four-part series with raspberry, lime, orange and rainbow sherbet ales, the beers proved so popular that Colony has added more flavors. This year, look for coconut, pineapple and peach sherbet ales. 312 n. armour road, north kansas City, Missouri, colonykc.com
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q&A
nicole elizabeth dearing bar manager, freshwater Written by Jenny Vergara
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PhotograPhy by angela bond
KANSAS CITY. nicole elizabeth dearing learned to make from-scratch craft cocktails at some of the best bars in the city, including Manifesto, and developed the very first cocktail menu at Café Sebastienne. now, dearing is spearheading the hyper-local bar program at Freshwater, working alongside chef-owner Calvin davis to create drinks that complement the cuisine. Using exclusively Midwestern spirits, she creates syrups, shrubs and bitters with locally sourced ingredients. if dearing can’t find what she needs in the Kansas City area, she uses science and her own creativity to re-engineer the drink to ensure every sip is balanced and delicious.
How did you first become interested in hyper-local cocktails? it started at Manifesto, where i learned how to make classic craft cocktails, using mostly local spirits. then, i went to work at Café Sebastienne, where [the late] executive chef Jennifer Maloney asked me to develop their first-ever cocktail menu. She encouraged me to use the spirits they had on hand, in addition to using anything in her kitchen, which was stocked with local produce and herbs. i went to work making infusions, syrups, bitters and shrubs in addition to sourcing local spirits to make my drinks. i found out that making cocktails this way creates a lot of fusion between the food and the drink menu. What inspired the Freshwater cocktail menu?
To create those classic cocktails everyone loves, using only local spirits and ingredients. If it doesn’t grow here or wasn’t made here, I don’t use it in my cocktails. i have gone
as far as Chicago to source my ingredients, if i need to, but that’s it. by operating as a hyper-local bar, you have to work around the use of lemons or limes because i can’t regularly get access to those fruits locally. as i started with making whiskey sours and gimlets using citric acids [instead], it opened my mind, as well as our clientele’s, to what’s possible when you get creative. it’s been a fun dance so far between trust and experimentation. What are the advantages of working with a limited amount of each ingredient? From the customer’s perspective, it means our cocktail menu is dynamic with new offerings every week, and it also means zero food waste for the restaurant. if i can only get a couple of pounds of strawberries, for instance, then i find ways to use every aspect of that strawberry. My system now is to use strawberries to make a simple syrup, strain and use the berries again to make three or four rounds of shrubs, make kombucha from the fruit and then pass it on to the kitchen. at that point, the fruit is basically pickled, and the kitchen will take that pickled fruit and either turn it into a relish for crostini or make a sorbet out of it. everything gets used and enjoyed by the customer. 3711 Summit St., Kansas City, Missouri, freshwaterkc.com
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where we’re drinking Check out what we’re sipping at bars, restaurants, breweries, wineries and coffee shops. The PennanT Written by Jenny Vergara
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photography by anna petroW
TOPEKA, KS. The Pennant, which opened in March in downtown topeka, Kansas, is a two-story entertainment hall with fun food and drink to match. owned by local entrepreneur Cody Foster’s aiM Strategies, the pennant features a retro game room, bowling alley, beer garden and diner. Foster and his team spent more than a year renovating the historic building, which once housed pennant Cafeteria. the restaurant serves burgers and fries alongside colorful, over-the-top desserts such as the decadent hand-dipped milkshakes, in both boozy and nonalcoholic flavors; the shakes are more like a
full-on ice cream sundae, topped with a chocolate pennant from local hazel hill Chocolate. executive chef pedro Concepcion develops shakes like the boozy and colorful over the rainbow, featuring vanilla, chocolate or strawberry ice cream piled into a waffle cone, placed into a milkshake made with cake-flavored vodka and topped with local cotton candy from Moonfluf, sprinkles and whipped cream. For chocolate and peanut butter fans, try the nutty buddy milkshake, featuring vanilla ice cream blended with peanut butter and topped with flavored caramel corn from Cashmere popcorn in topeka and two Little Debbie nutty buddy snack-cake sticks. 915 S. Kansas Ave., Topeka, Kansas, thepennanttopeka.com
Barrio Written by heather riSKe photography by eMiLy teater
CLAyTOn, MO. it’s out with DeMun oyster bar and in with Barrio. the longtime Clayton, Missouri, favorite closed in april to make way for a fresh new concept focusing on tacos, tapas and plenty of tequila in the DeMun neighborhood. to pair with the restaurant's Mexican-, Latin american- and Spanish-inspired fare, the bar program focuses heavily on tequila and mezcal, with around 50 in total. barrio is open for breakfast, lunch and dinner, so diners can get their fix early with a bloody Maria made with house-infused spicy tequila or the Mexican Coffee with tequila, cold-brew coffee, chocolate bitters and a lemon twist. you can’t go wrong with the house Margarita, but we also like the el Jefe, a mezcal negroni made with Mina real Mezcal, Campari and sweet vermouth; what's more, $2 of each drink goes to urban harvest StL. try the Martina, a slightly spicy, refreshing take on the classic Martini with gin, Spanish vermouth and poblano liqueur. Aguas frescas are made in house and can be sipped with or without booze; we recommend adding a splash of cava to the watermelon agua fresca, grabbing a seat on the spacious patio and watching the hours slip by.
740 DeMun Ave., Clayton, Missouri, barrioclayton.com
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Proving ground Café & roasTer Story anD photography by MabeL Suen
COLUMBIA, IL. in Columbia, illinois, Proving Ground Café & Roaster promises it’s “not your average little town coffee shop.” to wit, proving ground goes above and beyond the standard small-town coffeehouse model by serving up its own brand of freshly roasted coffee alongside signature cocktails and hearty brunch-style fare. an off-site warehouse roasts coffee for the shop multiple times a week, primarily using light roasting techniques to showcase the beans’ natural flavors. Varieties include everything from a well-rounded, robust brazilian coffee to a Colombian roast with hints of tart cherry and citrus. the shop also features local products such as Stumpy’s Spirits; the cafe’s signature cocktail, the bad Decision, is made with Stumpy's bourbon, proving ground nitro cold brew, orange bitters and aromatic vanilla pipe tobacco. From its unique cocktails to offerings such as turmeric lattes and orange-ginger cold brew, proving ground is a go-to for creative beverages.
180 Columbia Center, Columbia, Illinois, pgcoffeeco.com
Craft Beer Cellar and living room Story and photography by MabeL Suen
ST. LOUIS. Coffee and craft beer combine for a new collaborative concept that enables visitors to sip and shop all at once. brandon nickelson, co-owner of Craft Beer Cellar in Clayton, Missouri, recently debuted a second St. Louis area location of the bar and bottle shop in the Southampton neighborhood. For a daytime counterpart, he partners with siblings nate and hannah Larson of Living Room, the Maplewood, Missouri, café and coffee shop. the two businesses operate out of the same space, with one half of the building dedicated to the craft-beer retail shop and the other half for the bar and café. on the retail side, Craft beer Cellar offers more than 700 beers grouped by region. a cooler is organized by style, such as ipas, sour beers and imperial stouts. From the beer bar’s draft system, guests can choose from 14 different brews on tap. during the day, Living room offers a full coffee menu and scratch-made pastries.
1000 S. 4th St. | St. Louis, MO 63104 | www.still630.com
5760 Chippewa St., St. Louis, Missouri, facebook.com/cbcsouthcity
n a rt i sa ct produ
aguas frescas bernice Written by Jenny Vergara photo by anna petroW
LENEXA, KS. begin a refreshing new weekend ritual with Aguas Frescas Bernice. Shop the Saturday farmers’ market at the Lenexa public Market and you’ll find Victor Zelocualtecatl, his partner, raymond pallanich, and their dog, bernice, serving Mexican drinks, including creamy horchata, caffé frio and aguas frescas. try one of the aguas frescas, in combinations such as watermelon, strawberry, mint and chia seed, or a traditional Jamaica, made with steeped red hibiscus flowers, pineapple and celery juice. grab a 16-ounce cup or a 32-ounce jar to take home.
facebook.com/aguasfrescasbernice Inspired Local Food Culture
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Peach Frosé Story, recipe and photography
SerVeS | 4 to 6 |
august calls for something even cooler than an ice-cold cocktail. rosé is still the trendiest wine for warm weather; this month, impress your guests with a frozen upgrade featuring juicy, in-season peaches. peach Frosé can be made ahead of time and is easy for even a cocktail novice. i’ve served this slushie-inspired frosé at several backyard cookouts and pool parties, and it's been a hit each and every time. it has just the right amount of sweetness.
16 oz frozen sliced peaches 1 750 mL bottle rosé ¼ cup honey fresh peach slices, for garnish fresh rosemary, for garnish
i also love that this recipe for frozen rosé – aka frosé – can be made in almost any flavor combination. Just grab a bag of your favorite frozen fruit and combine with wine and honey in a blender and you’re ready to go. i plan to try all sorts of flavors this summer, including strawberry, dark cherry, mango and raspberry.
by becky hardin
Peach Frosé
| preparation | in the bowl of a blender, combine frozen peaches, rosé and honey. blend on high until smooth. divide between 4 to 6 wine glasses, garnish with fresh peach slices and rosemary and serve.
Becky Hardin is the recipe developer, photographer and writer behind thecookierookie.com. Her work has been featured on sites such as The Huffington Post, The New York Times and Better Homes and Gardens. Her recipes and photography have been featured in print in publications such as Women's World Magazine, Redbook and Family Circle. She is a self-taught cook who loves to create recipes anyone can make and everyone will love.
Pro Tip: If you prefer your frosé to be more frozen, add 1 to 2 cups ice to the blender.
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on The shelf : augusT PIcks
WINE
NEW
Weekday Brunch
The 7th Annual St. Louis Craft Spirits & Cocktail Celebration
west winery’s 2016 107 Vine ViDal Blanc written by Hilary Hedges
Provenance: Macon, Missouri PaIrIngs: Ceviche • Shrimp and rice pilaf • Lemon Bundt cake
this dry, medium-bodied Vidal blanc is a tribute to West Winery’s original tasting room at 107 Vine st., in Macon, Missouri. winemaker Chris west says the fruit from this vintage was exceptionally great; he takes a hands-off approach to winemaking, adding nothing to the juice except yeast, so he relies heavily on his grape-growers in the rocheport area for quality fruit. stainless steel aging gives the wine tropical and citrus fruit flavors and a clean, crisp finish. you can find the 107 Vine Vidal blanc at west winery’s three locations – Macon, Kirksville and Hannibal – and at specialty stores across Missouri.
816-474-8333 thehomesteadercafe.com Tuesday – Friday | 10am -2pm | Weekends 8am-2pm
September 8—16, 2018 Find us on Facebook!
StLouisCraftSpiritsCocktailWeek
westwinery.com 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.
BEER
six mile BriDge Beer's DouBle Dry HoppeD citra ipa written by Justin P PHelPs
sTyle: iiPa (6% abV) PaIrIngs: Tamales • Tacos
Six Mile Bridge Beer Beer's first batch of double dry Hopped Citra iPa was released in February. since then, the juicy citrus bomb has become a customer favorite; when the Maryland Heights, Missouri, brewery announced it was releasing 16-ounce cans this summer, it's no surprise that this beer was included in the first run. Hopheads will love the distinct flavors of 100 percent Citra hops, while folks who typically shy away from hoppy brews will enjoy its fruity flavors and lack of bitterness. this beer is a perfect poolside sipper. sixmilebridgebeer.com Justin Phelps is a Certified Cicerone® and the founder of saintbrewis.com, a website dedicated to covering current events and trends happening in the St. Louis craft-beer scene.
SPIRIT
Bone Hill View Distillery’s oak finisHeD sweet sorgHum sHine written by Jenn tosatto
Provenance: buckner, Missouri (40% abV) Try IT: in spiked apple cider
sorghum is a southern staple, used in sweet and savory recipes – even spirits. as opposed to traditional whiskeys that use the whole grain, most sorghum-based spirits use the sweet syrup formed from crushing the stalk of the plant, similar to rum. Bone Hill View Distillery’s take features distinct notes of burnt sugar and molasses, without overbearing sweetness; you can also detect hints of honey, and even a little creaminess. it lends itself well to both bright and fruity cocktails in summer, and dark, richer drinks in fall and winter.
COCKTAIL SERIES
GIN & TONIC
facebook.com/bonehillviewdistillery You can find Jenn Tosatto running the bar at Mission Taco Joint's Kansas City location. She also loves donating her skills to many charity events around the city, as well as working private events.
AVAILABLE NOW pinckneybend.com Inspired Local Food Culture
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SINGLE TICKETS ON SALE NOW!
DUTCH FUSION 334 E Commercial Street Springfield, MO 65803 417.344.0085 vangoghseeterie.com
Peruvian Dining
in SpringField MO SEPTEMBER 5– SEPTEMBER 30
Tapas, soups & salads, sandwiches and peruvian beverages
All Mainstage Single Tickets on Sale AUGUST 6!
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ChesterďŹ eld 633 Spirit of St. Louis Blvd. 636.519.1611 Maryland Heights 11585 Lackland Rd. 314.677.6713 beckallencabinetry.com
smart cookie
These festive and colorful rainbow sprinkle sandwich cookies make every day a celebration on p. 48. photography by jacklyn meyer
healthy appetite
STOrY And recIpe bY AMAndA ellIOTT pHOTOgrApHY bY drew pIeSTer
Poblano, Corn and Potato taCos
I love spicy food, and I especially crave the heat of chile peppers in the summertime, when Midwest gardens are overflowing with jalapeños, Fresnos, serranos and more. Here we’re focusing on poblanos; the smoky flavor you get from charring them paired with the sweetness of the corn and creaminess of the potatoes makes for one of my favorite taco fillings.
ServeS | 12 |
3 poblano chile peppers, rinsed 2 Tbsp olive oil, divided 1 medium yellow onion, julienned salt and freshly ground black pepper 12 corn tortillas 1 Yukon potato, peeled, small dice 3 cloves garlic, small dice 2 cups fresh corn 2 Tbsp heavy cream 8 Tbsp cotija cheese 8 Tbsp fresh cilantro leaves
| preparation | preheat oven to 350°F. On a gas grill cooktop or outdoor grill, set peppers directly over open flame, turning with tongs to evenly char on all sides. place charred peppers in a bowl and cover with plastic wrap. Set aside. In a medium skillet over medium heat, heat 1 tablespoon oil. Add onion and season with a pinch of salt and pepper; stir occasionally and cook until caramelized, 10 minutes. Transfer onions to a small bowl and set aside. wrap tortillas in aluminum foil and warm in oven for 15 minutes. Keep wrapped in aluminum foil until ready to assemble tacos. In the same skillet over medium heat, heat remaining oil. Add potato and season with salt and pepper to taste. Stir occasionally and cook until softened, 10 minutes. while potatoes are cooking, remove plastic wrap from poblanos. Using either a butter knife or your fingers, remove charred outer skin. rinse peppers, remove stems and scoop out and discard seeds. cut poblanos into long strips and set aside. In the skillet with potatoes, add cooked onions and poblanos, plus garlic and corn and cook for 5 minutes more, stirring occasionally. Add heavy cream and cook 3 to 5 minutes more, until cream has almost fully reduced. Season with salt and pepper to taste. Unwrap tortillas from aluminum foil. divide poblano-corn-potato filling between 12 tortillas and top each with cotija cheese and cilantro. Serve.
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Poblano, Corn anD Potato taCos
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A good poblano should have a little heat to it, but not too much. Often, the same chiles can have varying degrees of heat based on where in the world they were grown, soil conditions and age. To reduce their spiceness, remove all seeds and ribs. You can also soak chile peppers in a blend of one part vinegar and three parts water for 30 minutes to an hour to reduce their heat. If you’re a pepper head like me, though, you’ll appreciate the heat poblanos add to these tacos. Amanda Elliott is the chef at Peachtree Catering (peachtreebanquet.com) in Columbia, Missouri, and authors the website Rustic Supper (rusticsupper.com), where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel. She also hosts a series of pop-up dinners in Columbia called Sunday Suppers.
Drink Like A Local
Bacon that's
just Bacon? Bacon with a few simple cure ingredients, a lot of patience and no water added are the key requirements for our Bacon. you’ll taste a Bacon that’s full of flavor with a meatier Bite than “typical” Bacon. and Best of all...it’s made right here in missouri.
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 www.MaiLeeSTL.com
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Or d e r To - Go , Wh o l e Pi e s , & Ba ke s h o p Sp e c i a l t i e s 4646 J C Nichols Pkwy Kansas City, MO (816) 541-3382 www.r yekc.com Complementar y Garage Parking or Valet Optional
*Visit our original location Rye Leawood at 10551 Mission Rd. Leawood, KS 66206 (913) 642-5800 Inspired Local Food Culture
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story and recipe by shannon weber photography by jennifer silverberg
Crispy MorCilla salad with leMon-agave dressing For a touch more Spanish flavor, switch out pistachios for Marcona almonds. Pan-frying the morcilla will give you spiced oil to brush your side bread with; if you grill it, fry the unused ends of your morcilla links in a little olive oil with some paprika for a similar result. serves
|4|
Lemon-AgAve Dressing
2 Tbsp white balsamic vinegar juice of 2 lemons 2 Tbsp blue agave ¼ cup olive oil sea salt and freshly ground black pepper
Crispy morCiLLA sALAD
6 1 1 1 1
¾ 1¼ ½
oz Feta, crumbled Tbsp lemon zest, finely chopped Tbsp plus 2 tsp olive oil, divided lb morcilla sausage (4 sausage links), sliced into ½-inch thick rounds 12-oz baguette, sliced on the bias (optional) cup baby arugula cups fresh sweet or tart cherries, pitted and halved cup pistachios, toasted and roughly chopped
think blood sausage sounds terrifying? morcilla will change your mind.
| preparation – lemon-agave dressing | in a small bowl, combine vinegar, lemon juice and agave; stream in olive oil slowly and whisk until emulsified. season with salt and pepper to taste and refrigerate.
| preparation – crispy morcilla salad | in a small bowl, combine feta, lemon zest and 2 teaspoons oil and mash with a fork until evenly incorporated; set aside. if grilling sausage, prepare a grill for medium-high heat; if pan-frying, heat a large skillet over medium-high heat and add 1 tablespoon oil. cook sausage rounds until dark and crispy but not burned, 5 minutes per side. brush bread with remaining olive oil – if pan-frying, use spiced olive oil from cooking sausage – and grill or pan-toast on both sides. divide arugula and cherries onto 4 plates. add crispy morcilla and top with feta mixture and pistachios; season to taste with salt and pepper.
| to serve | drizzle lemon-agave dressing over each salad and serve immediately with baguette slices.
meet:
Morcilla What Is It? Morcilla, spanish blood sausage, is exactly what it sounds like: sausage made by mixing pork blood with a mélange of other ingredients, depending on where it’s produced. almost every culture has a blood sausage style – french boudin noir features eggs and cream, Korean soon dae incorporates sweet potato and glutinous rice – each one representing not only nose-to-tail eating, but also the personality of the region in which it was created. spanish morcilla is boisterous, ranging from smoky to sweet, spiced to the hilt with paprika and oregano and rich with pork fat, onion or rice. What do I do WIth It? in spain, you’ll find it seared in oil and served on slabs of bread; morcilla doesn’t need much else. the deep, pungent flavor spices up soups or stews and is a main ingredient in spanish cocido, a traditional stew made with an impressive array of meat products. i prepare it simply, cooking it up alongside eggs and some charred bread for a weekend breakfast. pan-frying sliced morcilla gives you a spiced oil to roast vegetables in; try it with any potato, asparagus, cauliflower or kale. salad is an unintimidating way to try blood sausage for the first time. in the summer, the rich spiciness against sweet-tart fruit is something truly special. Shannon Weber is the creator, author and photographer behind the award-winning blog aperiodictableblog.com, 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.
Thank you voting us BEST WINERY in the St. Louis region for
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wine | spirits beer | cheese | gifts 1701 baltimore Ave., Kansas city, MO 64108 info@cellarratwine.com • 816-221-9463
Expertly stocked shelves with more than 1000 wines
4830 PIONEER ROAD, HILLSBORO, MO 63050 636-797-8686 | WWW.WILDSUN.COM
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quick fix
story and recipe by Gabrielle deMichele photoGraphy by jennifer silverberG
Cambodian ChiCken amok serves | 4 to 6 |
2 boneless, skinless chicken breasts, cut into 1-inch cubes salt and freshly ground black pepper 1 Tbsp coconut oil 1 Tbsp fresh basil, chiffonade 1 Tbsp fresh mint, chiffonade 1 Tbsp fresh cilantro, finely diced 2 cloves garlic, finely diced ¾ tsp peeled and grated fresh ginger 1 tsp peeled and grated fresh turmeric or ½ tsp dried turmeric 1 Thai chile or serrano pepper, destemmed, deseeded and finely diced 1 can full-fat coconut milk juice and zest of 1 lime ½ Tbsp fish sauce ¼ tsp brown sugar 3 cups cooked white rice crushed red pepper flakes (optional)
| preparation | in a saucepan over medium-high heat, add just enough water to cover chicken. add chicken cubes to saucepan and reduce heat to medium; add 1 teaspoon salt, cover and poach over medium heat for 10 to 12 minutes or until chicken is slightly pink inside. remove from heat and set aside.
Cambodian ChiCken amok on a trip through thailand and cambodia earlier this year, i came across chicken amok in a restaurant near Siem Reap, a town in northwestern cambodia. the slightly spicy dish was served hot, intended to cool us down during the warmest season of the year. Eating spicy food raises your internal body temperature, increasing your blood circulation and lightly cooling you off. this month, during our hottest season, this dish will have the same affect.
chef’s tip GOLDEN OPPORTUNITY. Prep fresh turmeric as you would ginger: Just peel the root with a
spoon and use a microplane to grate the golden flesh into a number of sweet and savory dishes.
PEPPER PRIMER. Always wear gloves when working with hot peppers or chiles to avoid pain when touching your face or eyes.
the Menu • Spring Rolls • Green Mango Salad • Roasted Bananas • Cambodian Chicken Amok • Cambodian Coffee Dessert
in a sauté pan with a lid over medium heat, heat coconut oil; add fresh herbs, garlic, ginger, turmeric and thai chile or serrano pepper. cook for 30 seconds to 1 minute, stirring regularly, until combined. add coconut milk, lime juice and zest, fish sauce and brown sugar and bring to a medium, rolling simmer. reduce by half, about 10 minutes; add poached chicken. cover and let simmer for about 5 minutes or until completely cooked. season with salt and pepper to taste. divide cooked rice and chicken between 4 to 6 dinner plates; sprinkle red pepper flakes over top, if desired, and serve.
In this class you’ll learn how to wrap the perfect spring roll. We’ll also cover the benefits of roasting bananas, including how it affects flavor and texture.
get hands-on: Join Feast Magazine and schnucks Cooks Cooking school at 6pm on Wed., aug. 15, 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 nourish.schnucks.com/schnucks-cooking-school or call 314.909.1704.
WATCH IT ON THESE NETWORKS
In St. Louis, tune into the Nine Network (Channel 9) to watch Feast TV Mondays at 8:30pm.
In Kansas City, watch Feast TV on KCPT (Channel 19) Saturdays at 5:30pm and Sundays at 7:30am.
You can watch Feast TV throughout mid-Missouri on KMOS (Channel 6) Saturdays at 10am.
Feast TV airs in the southern Illinois region on WSIU (Channel 8) Mondays at 12:30pm.
FOR BACK B TO
SCHOOL! SCHOOL In Simply Schnucks magazine, you’ll find ecipes and fun ideas nutritious recipes eakfast, lunch and snack time. for breakfast, ecipes and kid-friendly For even more recipes store lunch box notes, look in stor and online at schnucks.com/school. Your kids won’tt trade these lunches!
Feast TV’s new season will air in the Springfield region on Ozarks Public Television. Check your local listings for airdates..
simply simpl superpowered Breakfast muffins fun back-to-school lunches & crafts Nutritious After-School Snacks
AUGUST 2018
free copy in Pick up a fr e or check it out at store schnucks.com/simplyschnucks.
free
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Check mylaketv.com to watch Feast TV in the Lake of the Ozarks area.
feast tv is brought to you by the generous support of our sponsors:
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sweet ideas story and recipe by christy augustin photography by jacklyn meyer
Rainbow SpRinkle Sandwich cookieS yields | 30 sandwich cookies | sugar cookies
1 cup room-temperature unsalted butter 2 cups granulated sugar 1 tsp kosher salt 1½ tsp vanilla extract 2 eggs 2¾ cups unbleached, all-purpose flour 2 tsp baking powder 2 Tbsp rainbow nonpareil sprinkles
Vanilla Buttercream
1¼ cups room-temperature unsalted butter 5 cups powdered sugar ¼ tsp kosher salt 1 tsp vanilla extract 1 cup rainbow nonpareil sprinkles (optional)
| preparation – sugar cookies | in the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy. scrape bowl thoroughly. add vanilla and eggs, one at a time, and cream; scrape bowl once more. Whisk in flour and baking powder and slowly incorporate on low speed. add sprinkles and mix until well combined. using a cookie scoop or ice-cream scoop, portion dough into balls and transfer to a baking sheet; you’ll make 60 dough balls total. Freeze for 20 minutes. preheat oven to 375ºF. line cookie sheets with parchment paper. remove dough balls from freezer and transfer to parchment paper-lined sheets; bake for 10 to 12 minutes. the centers should still be soft, but the edges a light, golden brown. cool completely before filling with vanilla buttercream.
| preparation – vanilla buttercream | in the bowl of a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, salt and vanilla on medium speed until light and fluffy. beat on high speed for 2 minutes until white. Final buttercream should be soft and creamy.
| assembly | spoon or pipe 2 tablespoons of buttercream on half the batch of cookies. top with remaining cookies and press until buttercream is near the edges; roll edges in sprinkles, if desired, and chill sandwich cookies in refrigerator until firm, about 20 minutes. Finished cookies will keep in refrigerator for up to 4 days or freezer for 2 weeks.
Rainbow SpRinkle Sandwich cookieS as a small-business owner, people always ask me two things: Why did you decide to open a bakery, and what's your favorite sweet? the answer to both is the same: i love cookies! they can be crunchy, chewy, soft or crumbly; they can be vanilla, lemon, chocolate, hazelnut or rainbow sprinkle. cookies are versatile, easy to make and always a crowd pleaser. We make lots of different kinds at my bakery, but sammies (our version of a sandwich cookie) are our favorites. this recipe is for a basic vanilla sugar cookie with rainbow sprinkles mixed into the dough and rolled on the edge of the cookie. they’re perfect for kids – including your inner child! the dough can be used in myriad ways; leave out the sprinkles and add lemon zest, tiny chocolate shavings or even toasted and ground pecans. the buttercream can be flavored in a variety of ways as well: add your favorite jam or marmalade, peanut butter, chocolate-hazelnut spread or fresh herbs and spices. 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 pintsizebakery.com.
Missouri’s First Craft Distillery is
Celebrating 10 Years!!
Your Seafood Favorites Right on Route 66
Wednesday September 12th Join us for Happy Hour Cocktails In the Courtyard!
CRAB CAKES
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Wednesday, Thursday, Sunday – 11am-6pm Friday – 11am-10pm | Saturday – 11am-8pm
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"Best Ethnic Restaurant" Ingram's Magazine
"Best Outdoor Dining" 435 South Magazine
"Best Lunch Deal" "Best Happy Hour" KC Magazine
Kansas City’s Best!
Sharp edges not required.
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brunch • lunch • tapas
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leawood “a “at one-nineteen”
4311 w 119th st s leawood, ks
913.428.tapa (8272)
visit us at
www.labodegakc.com 816.885.0141
Historic Hotels of America 325 Ward Parkway | Country Club Plaza 816.756.3800 | raphaelkc.com | chazontheplaza.com
Inspired Local Food Culture
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G N I COM N O O S erfield t Ches t ion locamtid-August opening
1637 Clarkson Rd Chesterfield, MO 63017 www.sauceontheside.com
50
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We are proud to be named as a top caterer in Kansas City by the readers of Feast Magazine!
Brancato’s CATERING
816.765.4707 |BrancatosCatering.com
Thank you Kansas City for 49 years of continued success and partnerships. We look forward to working with you on your next event!
bring it on!
4 st. louis-style
vote in
categories
frozen restaurant-style wood-fired
AUG. 16 | 7-10 pm the boulevard $25 ga | $35 VIP
BATTLE SLICESB ofe th
me
et t
he pa rticipants
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st. louis-style
Prepare Your Appetite for Battle:
8st. louis-style: 1764 Public House The Pasta House Co. Pickleman’s
8frozen:
Dan O’s Pizza Dogtown Pizza Gallagher Bros. Pizza Lena’s Pizza
1764 PUBLIC
house
At 1764 Public House, the St. Louis-style pizzas combine fresh, locally sourced ingredients with a gooey Provel-mozzarella blend on top of the crisp, buttery crust that St. Louisans know and love. Along with The Brick Maker, best-sellers include classics like pepperoni-cheese, This One’s For Yogi and Margherita. In the Ring: The Brick Maker with sausage, pepperoni, mushroom, red onion and a Provel-mozzarella blend Battle Cry: 1764’s pizza is an elevated twist on a local favorite.
8restaurant-style: Baked Woodfire Pizza Joint Peel Wood Fired Pizza Pizzeria Tivoli TwinOak Pizza & BBQ
In the Ring: The Italian, Volcano Buffalo Chicken, Roasted Veggie
PickleMan’s Pickleman’s pizza is served on a 12-inch thin, crispy crust that’s cut into squares in the traditional St. Louis style. Each is topped with generous portions of fresh ingredients – from Asiago Chicken to pepperoni to Buffalo – that you won’t soon forget.
Battle Cry: Pasta House is proud of its pizza and even more proud to carry on the St. Louis tradition of using only the finest toppings and house specialty items.
In the Ring: Asiago Chicken with Asiago-Caesar dressing, mozzarella, grilled chicken and crumbled bacon
Crushed Red Firecracker Pizza & Beer Hugo’s Pizzeria Racanelli’s New York Pizzeria
8wood-fired:
The pizza at The Pasta House Co. is classic St. Louis-style: thin crust, sweet house sauce, loaded with mozzarella and provolone, and cut in those distinct squares – just the way St. Louisans like to eat their pizza.
39 N. Euclid Ave. St. Louis, MO 63108 314.405.8221 1764pub.com
Battle Cry: Apart from Pickleman’s being locally owned and operated, the Asiago Chicken is a one-of-a-kind pizza you’ll be telling all your friends about.
multiple locations picklemans.com
get
THE PASTA
house co.
multiple locations 314.535.6644 pastahouse.com
tickets $25 ga | $35 VIP
All tickets include samples from participating competitors, entertainment, cash bar and fun!* 52
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*all tickets subject to additional processing fees
restaurant-style The new American-style pan pizza at Firecracker Pizza & Beer has a medium-thin crust with firecracker-red chile oil brushed to the edges. It’s crisp and sturdy enough to hold the globally inspired premium toppings without flopping or drooping.
crushed red
The freshest premium toppings, tasty whole-grain crust and organic tomato sauce are at the heart of every Crushed Red pizza. Choose an Urban Crafted pizza – like the Roasted Chicken Gorgonzola, The BLT or Shrimp & Artichoke – or build your own from the extensive toppings menu. In the Ring: Sedona Short Rib with braised short rib, bacon, sweet Peruvian pepper drops, Gouda and ancho-cream sauce
In the Ring: Pepperonius Monster with king-size pepperoni, red onion, mozzarella and lavender Battle Cry: Firecracker believes in making damn fine pizza, with exciting, unexpected and from-scratch ingredients, but without the pretense.
FIRECRACKER
pizza & beer
hugo'pizzeria s
Hugo’s Pizzeria serves up unique Roman-style pizzas baked fresh using locally sourced ingredients, housemade dough aged 18 to 24 hours, plus several kinds of pepperonis made in-house. In the Ring: Hugo’s Best made with Hugo sauce, pepperoni, bacon, mozzarella blend and Baileys’ Micro Farm herbs Battle Cry: All of the toppings on Hugo’s Best are made in-house, from the pepperoni down to the herbs harvested from its own garden and Baileys’ Micro Farm.
4130 Manchester Ave. St. Louis, MO 63110 314.534.BOOM (2666) firecrackerpizza.com
Battle Cry: The Sedona Short Rib is flavorful fusion at its best: a little Italian, a little Southwest and a whole lot of satisfying flavors.
v.i.p.
racanelli’S
ny pizzeria
Racanelli’s New York Pizzeria is a locally founded, owned and operated company since 1994 that specializes in New York-style pizzas. Every pizza is handmade and brick oven-baked to perfection using 100-percent whole-milk mozzarella, fresh dough and quality ingredients prepared fresh every day at every location across the metro. In the Ring: tomato-basil (garden-ripe tomatoes, fresh basil, mozzarella) and cheese
3135 Olive St. St. Louis, MO 63103 314.896.4846 hugospizzeria.com
multiple locations crushed-red.com
8
Battle Cry: It’s not just a piece of pizza; it’s a masterpiece.
multiple locations racanellis.com
VIP tickets include a pre-event happy hour Receive 2 complimentary beverages from Bud Select family of products, early entry at 6pm and first-in-line sample access starting at 6:30pm y98.com/battle for full event information and ticketing Inspired Local Food Culture
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FROZEN
dogtown pizza
Dogtown Pizza takes pride in being family-owned and -operated. The from-scratch pizzas are handmade using local ingredients the day they arrive. With more than 11 varieties of St. Louis-style thin-crust pizzas, the top sellers are pepperoni, 4 Meat and tomato-basil-garlic. In the Ring: 4 Meat with salsiccia, hickory-smoked bacon, pepperoni and ham Battle Cry: Local, handmade, family-operated and topped with the most ingredients in the frozen-pizza industry.
Dan O’s Pizza is locally owned and operated by longtime friends Dan Moran and Benny Hatfield. After dreaming up the idea in 2006 and opening for frozen-pizza fundraising in 2013, the takeout pizzeria opened in August 2017. Dan O’s provides fresh takeout along with frozen options like Three Meat and Buffalo chicken.
LENA’S
pizza
Lena’s Pizza is the only frozen pizza topped with 100-percent real Provel cheese – a must for truly authentic St. Louis-style pizza. Each is locally made by hand with from-scratch shells, sauce and fresh, never-precooked sausage, along with other high-quality toppings like whole strips of bacon and fresh-cut veggies. In the Ring: Four Meat with sausage, Canadian bacon, pepperoni, bacon strips and Provel cheese
8014-B N. Broadway St. Louis, MO 63147 314.802.7001 dogtownpizza.com
Battle Cry: A true St. Louis style must have two things: a crispy-thin crust and Provel cheese. Lena’s is the only frozen pizza to give you both.
314.571.5114 lenaspizzastl.com
gallagher BROS.
In the Ring: Three Meat with a St. Louis-style cheese blend, spicy pepperoni, housemade sausage and smoky bacon Battle Cry: Dan O’s slogan sums it up: Best Flippin’ Pizza Around!
danpizza o's 3477 New Town Blvd. St. Charles, MO 63301 636.724.DANO (3266) danos-pizza.com
Gallagher Bros. Frozen Pizzas are handmade by skilled pizza-makers who take its sweet sauce, tangy cheese and custom spices and combine them with the highest quality and locally sourced meats and vegetables. Every bite of every piece has the perfect toppings portions, from garlic-herb-five cheese to sweet veggie-balsamic to the Suzie Q. In the Ring: Suzie Q with sausage, pepperoni and banana peppers Battle Cry: Frozen pizza for people who don’t eat frozen pizza.
314.640.4755 gallagherbrospizza.com
thursday 7-10pm
AUGUST 16TH
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WOOD-FIRED Baked Woodfire Pizza Joint is a new pizzeria in Ferguson specializing in wood-fired pizzas. The nontraditional offerings include Loaded Potato and Pineapple Express.
Twinoak
pizza & bbq
Every pizza at TwinOak Wood-Fired Pizza & BBQ begins with its signature hand-stretched, Neapolitan-style crust. Combining that with the freshest ingredients available and unique homemade sauces, the pizzas come to life in its 900°F Missouri oak wood-burning oven.
In the Ring: apple-pear-prosciutto with thinly sliced Fuji apples, Bartlett pears, prosciutto, extra-virgin olive oil, garlic, Gruyère, Feta, arugula and a balsamic reduction Battle Cry: Baked thinks outside the box with flavor combinations you typically wouldn’t associate with pizza.
Baked woodfire
pizza joint
235 S. Florissant Road Ferguson, MO 63135 314.736.1810 baked-pizza.com
peel woodpizza fired Peel Wood Fired Pizza is a local, chef-owned business. It started with the idea of using wood-fired ovens to craft delicious pizzas, wings and more: Maple-bourbon pork, Buffalo or pepperoni are must-try offerings. In the Ring: maple-bourbon pork with bacon, mozzarella, Cheddar, Roma tomatoes and maple-bourbon glaze Battle Cry: You can really taste the difference at Peel when all menu and recipe decisions are made by chefs who are passionate about the food and taste experience.
Battle Cry: From gyro to fungi, Buffalo blue cheese to Margherita, all of Pizzeria Tivoli’s variety of wood-fired Neapolitan pies are baked to perfection.
Battle Cry: TwinOak pizza is simply prepared yet delicious and always made from the heart.
We’re partnering with the St. Louis Area Foodbank to give back $2 of each ticket to the charity. charity, Since 1975, whichthe it can St. turn Louisinto Area eight Foodbank meals for hasour been neighbors feeding hungry in need.people The Foodbank by distributing has been food serving throughout the the bi-state community region since and 1975 engaging and feeds ournearly community 400,000 in the people fight each against year.hunger Interested – andinit’s helping now the create region’s a largest stronger, nonprofit. healthierInterested bistate region in volunteering where nobody or donating? goes to bedHead hungry? to stlfoodbank.org. Head to stlfoodbank.org.
tivoli
The wood-burning brick stove at Pizzeria Tivoli heats things up – specifically, to 600°F. Its hand-tossed Neapolitan-style pies are baked using fresh dough, sauce from family recipes and fresh toppings in unique applications. Try the Tivoli Pizza with pesto, artichoke hearts, grilled chicken, broccoli, roasted red peppers and mozzarella. In the Ring: variety of Neapolitan-style pizzas
In the Ring: Meatier-ologist, Vege Out and Grand Slam
1201 Strassner Drive Brentwood, MO 63144 314.644.2772 twinoakwoodfired.com
PIZZERIA
multiple locations peelpizza.com
a slice of the pie
5861 S. Kingshighway Blvd. St. Louis, MO 63109 314.832.3222 pizzeriativolistl.com
St. Louis Area Foodbank 70 Corporate Woods Drive Bridgeton, MO 63044 314.292.6262 stlfoodbank.org Inspired Local Food Culture
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Thank you for voting us
best regional brewery in St. Louis & Columbia!
56
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th
In our seventh-annual Feast 50 issue, we’re highlighting more than 400 winners and runners-up across
50 categories in the Feast 50 Awards, as voted by you in our readers’ choice poll.
More than 100,000 votes were cast to identify your favorite burger joints, microbreweries, coffee roasters and more. We look forward to sharing this issue every year, as it doubles as a guide for where to dine, drink and shop in
st. louis, kansas city, springfield, columbia and beyond. We’re lucky to have so many inspiring entrepreneurs driving our region’s food-and-drink scene forward, and it’s our pleasure to feature just a handful of those innovators and makers in this very special edition.
Without further ado, please join us in toasting to all of the winners and runners-up in the 2018 Feast 50 Awards! Written by ren bishop, April Fleming, nAtAlie gAllAgher, lAuren m. miers, liz A. miller, heAther riske, nAncy stiles, lilliAn stone, JessicA e. VAughn And Jenny A. VergArA
st. louis kansas city springfield columbia
58 70 82 94
iCe Cream & Custard
Fried ChiCken
Ted dReweS
Southern
Nothing spells summer in St. Louis quite like Ted Drewes. A favorite among locals and a must-try for tourists, the frozen-custard stand is beloved for its classic concretes, malts, shakes and sundaes. Don’t forget to flip your concrete upside down before digging in. –Heather Riske teddrewes.com
At Southern, you can choose from six styles of fried chicken: original, mild, medium, hot, Cluckin’ Hot and General Tso’s. Be warned, though, Cluckin’ Hot may burn – can you take the heat? All plates are served with bread and pickles; choose your plate type (tenders, four-piece, half chicken, etc.), heat level and two sides. –Nancy Stiles stlsouthern.com
Runner-Up »Clementine’s Naughty & Nice Creamery, clementinescreamery.com
Runner-Up »Grace Meat + Three, stlgrace.com
Burger
Pizza
Mac’s local eats
Katie’s Pizza & Pasta Osteria
When Chris McKenzie was asked to add food service inside Tamm Avenue Grill, he knew exactly what to offer: smashed burgers. Made with high-quality local beef, the burgers at Mac’s Local eats are juicier and more flavorful than your average smashed patty. Burger options abound here, but for our money, a double with American cheese can’t be beat. –Liz A. Miller macslocaleats.com
Katie’s Pizza & Pasta Osteria opened a second location last fall, proving just how much St. Louis loves chef-owner Katie Collier’s seasonally inspired pizzas and handmade pastas. With pies topped with everything from fresh squash blossoms and morel mushrooms to littleneck clams and Neapolitan meatballs, you won’t want to share. –H.R. katiespizzaandpasta.com
» Runner-Up
»UnionRunner-Up Loafers, unionloafers.com
Hi-Pointe Drive-In, hipointedrivein.com PHOTO By j. POLLACK PHOTOGrAPHy
toasted ravioli
ChaRlie GiTTO’S On The hill There are many places to grab toasted ravioli in St. Louis, but Charlie Gitto’s on the Hill just might be the best. Here, toasted ravioli are handmade, stuffed with a mixture of beef, veal, onion, celery, eggs, Parmesan and spinach, and then fried crispy, sprinkled with Parmesan and served with Charlie Gitto’s famous pomodoro sauce. –N.S. charliegittos.com
Runner-Up »Anthonino’s Taverna, anthoninos.com PHOTO By jACKLyN Meyer
St. LOUIS Winners
R ising STar
Heidi Hamamura
The Saint Louis Club
Heidi Hamamura got the best sushi education a chef could ask for: She grew up cooking alongside her father, St. Louis sushi legend Naomi Hamamura. After working for celebrated chefs Ben Grupe, Bernie Lee and Jamey Tochtrop, Hamamura took the reins at the Delmar Loop location of Guerrilla Street Food. After putting her mark on the menu with Filipino items like kinilaw, made with raw fish, chiles or onions and vinegar dressing, Hamamura returned to her fine-dining roots at The Saint Louis Club. Her menus feature a mix of fresh sushi and French cuisine; she’s also catering with her father at various area country clubs, private events and weddings. Stop by The Bao in Clayton, Missouri, for a taste of her talent; Hamamura recently collaborated with owner RJ Xu on a Japanese tapas menu. –N.S. stlclub.com
» Runner-Up
Loryn Feliciano-Nalic, Balkan Treat Box, balkantreatbox.com pHoTo By JuDD DeMALiNe
sandWicH sHop
caterer
food truck: savory
food truck: sWeet
BlUes City Deli
BUtleR’s pantRy
Balkan treat Box
VinCent Van DoUGhnUt
Vince “Vinnie” Valenza knows a thing or two about sandwiches. His beloved Benton park shop serves more than 600 a day, from the prez Reuben to the spicy beef to the massive muffuletta piled high with salami, ham, mortadella, provolone, mozzarella and housemade olive salad (seriously, plan to share it). –H.R. bluescitydeli.com
Whether it’s a small wedding reception or glamorous gala, a host shouldn’t get bogged down behind the scenes. For 52 years, St. Louisians have turned to the catering experts at family-owned Butler’s pantry to ensure the food and drink at their special events is flawlessly planned, managed and executed – and of course, delicious. –L.A.M. butlerspantry.com
Balkan Treat Box quickly caught fire in St. Louis. Loryn Feliciano-Nalic and her husband, edo, have earned a reputation for their traditional Bosnian fare, including the eye-catching pide, a Turkish flatbread stuffed with beef and cheese that’s made to order in the truck’s wood-fired oven and grill. –H.R. balkantreatbox.com
There’s another square-shaped delicacy in St. Louis, and it’s being served out of a 1960 Grumman olson step-van named Clyde. Available in creative flavors like French toast, lemon-lavender and cheesecake-cookie crumble, Vincent Van Doughnut’s scratch-made, yeast-raised donuts are almost too pretty to eat. –H.R. vincentvandoughnut.com
Runner-Up »Gioia’s Deli, gioiasdeli.com
»SeedRunner-Up Sprout Spoon, seedsproutspoon.com
Runner-Up »Guerrilla » Runner-Up Street Food, guerrillastreetfood.com Sarah’s Cake Stop, sarahscakestop.com
store: Wine selection
store: beer selection
artisan food sHop
kitcHen/bar store
total Wine & More
RanDall’s Wines & spiRits
DiGReGoRio’s MaRket
kitchen Conservatory
For a beer-lover, a trip to one of Randall’s Wines & Spirits’ four St. Louis-area locations is akin to being a kid in a candy store: Shop more than 800 craft beers, including local favorites from 2nd Shift Brewing and perennial Artisan Ales. if you don’t have time to browse the aisles or just need a hefeweizen in a hurry, three locations also offer delivery. –L.A.M. shoprandalls.com
After Salvatore “Sam” DiGregorio opened his eponymous market in St. Louis’ historic italian-American neighborhood, The Hill, in 1971, it quickly became a staple. Today, DiGregorio’s is operated by Sam’s wife, Dora, and three of their children; it’s still a go-to for italian meats, sauces, pasta, cheese and other italian specialties. –N.S. digregoriofoods.com
Kitchen Conservatory is a major hub for all things culinary. Browse the expansive inventory of kitchen tools and foods – which features everything from measuring spoons to Dutch ovens to artisan hot sauce – then sign up for one of the 800 cooking classes offered throughout the year. –H.R. kitchenconservatory.com
»TotalRunner-Up Wine & More, totalwine.com
»Mac’sRunner-Up Local Buys, macslocalbuys.com
Runner-Up »intoxicology, intoxicologystl.com
Total Wine & More is a one-stop shop for wine enthusiasts. you’ll find award-winning local wines from St. James Winery, Noboleis Vineyards, Stone Hill Winery and more alongside trendy canned wine and highly rated international bottles, plus plenty of wine accessories. –N.S. totalwine.com
»TheRunner-Up Wine & Cheese place, wineandcheeseplace.com
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Guerrilla Street Food Seven years ago, Joel Crespo and Brian Hardesty hit the streets of St. Louis in their Guerrilla Street Food (GSF) truck serving Filipino-inspired fare. GSF quickly gained a following for dishes both traditional – like lumpia – and creative, like the Flying Pig, with slow-roasted pork sauced with Sriracha, calamansi lime juice and hoisin served over jasmine rice with fried garlic, a slow-cooked egg and black sesame seeds. The success of the truck led to a brick-and-mortar restaurant on South Grand Boulevard in 2015; today, GSF has additional locations in the Delmar Loop and The Grove. You can also grab dishes like tempeh adobo and pancit Guerrilla at GSF’s window at 2nd Shift Brewing on The Hill. –L.A.M. guerrillastreetfood.com
4
1 1. Tocino-cured pork ribs 2. Filipino Crunchwrap 3. The Belly of the Beast, with crispy braised pork belly 4. Phoenix Eggs, with soy-marinated local eggs and smashed yolks 5. Sour fried chicken 6. The Flying Pig, with slow-roasted pork sauced with Sriracha, calamansi lime juice and hoisin
5
2
3 6
» Runner-Up
Sidney Street Cafe, sidneystreetcafestl.com PHOTO BY emilY TeaTer
ConfeCtioneR
Crown Candy Kitchen Crown Candy Kitchen has been delighting St. Louisans with sweets for 105 years, with a member of the Karandzieff family always at the helm. although most famous for its shakes, malts, phosphates and sundaes, the heart-Stopping BLt with 14 strips of kettle-fried bacon is a perennial fan favorite. –L.A.M. crowncandykitchen.net
Runner-Up »Kakao Chocolate, kakaochocolate.com
Coffee RoasteR
Kaldi’s Coffee Roasting Co. When you buy a cup of coffee or bag of beans from Kaldi’s Coffee Roasting Co., you can be sure that the raw product was sourced directly from farmers in Burundi, Ethiopia, Colombia, Peru and beyond. For the truly coffee curious, Kaldi’s offers free tours of its roasting facility in Forest Park Southeast, complete with a free tasting. –L.A.M. kaldiscoffee.com
1227 Tamm Avenue St. Louis, MO 314-479-8155 www.macslocaleats.com
Runner-Up »Sump Coffee, sumpcoffee.com
Coffee shop
Kaldi’s Coffee Roasting Co.
e Ted Dr wes
Visit all 10 of Kaldi’s Coffee Roasting Co.’s St. Louis-area locations, and you’ll find 10 distinct cafés. Some are rustic and cozy, others are roomy and modern. What connects them is the same quality coffee, freshly roasted and even hand-brewed, if desired, and diverse selection of breakfast, lunch and dinner items. –L.A.M. kaldiscoffee.com
Great Frozen Custard! Great Family Fun!
Runner-Up »Fiddlehead Fern Café, fiddleheadferncafe.com Photo By maBEL SuEn
Kaldi’s avocado toast and peanut butter energy bites
6726 Chippewa 314-481-2652 4224 South Grand 314-352-7376 OPEN SUMMER ONLY
It Really Is Good, Guys...And Gals!® Inspired Local Food Culture
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STL: PIZZA multiple locations katiespizzaandpasta.com
StL: Coffee Shop AND RoASteR multiple locations kaldiscoffee.com
STL: MICROBREWERY 116 E. Third St. Waterloo, IL 62298 618.939.BEER (2337) hopskeller.com
e...
ers ar And the winn
STL: DISTILLERY 1727 Centerville Road Columbia, IL 62236 618.281.7733 stumpysspirits.com
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STL: CHINESE
SGF: WINERY
2119 California Ave. St. Louis, MO 63104 314.925.8938 lonaslileats.com
540 State Route B St. James, MO 65559 800.280.9463 stjameswinery.com
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SGF: BAR PROGRAM - WINE 2916 S. Lone Pine Ave. Springfield, MO 65804 417.894.2003 cellarandplate.com
RUNNER UP
nathaniel reiD
Nathaniel Reid Bakery
Nathaniel Reid Bakery might be tucked into an unassuming strip mall in Kirkwood, Missouri, but the shop is turning out some of the most beautiful pastries in the St. Louis area. Chef-owner Nathaniel Reid uses his background in science to elevate everyday items into true works of art – without the huge price tag. His bakery excels at both savory and sweet, from flaky croissant sandwiches to a rainbow of French macarons to his signature Amber tart with pecan caramel, sablé breton, caramel mousse and caramelized pecans. Reid is one of the country’s most acclaimed pastry chefs, and we’re lucky that he chose to bring his world-class talents back home. –H.R. nrbakery.com
An assortment of pound cakes, including double chocolate, hazelnut-citrus-milk chocolate, yogurt-apricot-passion fruit and candied lemon
» runner-Up
Simone Faure, La Patisserie Chouquette and Bengelina Hospitality Group, simonefaure.com PHOTOS By jENNIFER SILVERBERG
Distillery
Winery
regional BreWery
miCroBreWery
4 Hands Brewing co.
HoPSKeller BreWing co.
Stumpy’s Spirits
Wild Sun Winery
in Waterloo, Illinois
in Columbia, Illinois
in Hillsboro, Missouri
4 Hands Brewing Co. has proven that perhaps you can be all things to all people: a beloved neighborhood brewery and tasting room as well as a major player in the regional craft-beer scene. Since launching 4 Hands seven years ago, founder Kevin Lemp has grown distribution across Missouri, Illinois and Pennsylvania, with barrel production more than doubling in the past three years. We’ll drink to that. –L.A.M. 4handsbrewery.com
runner-Up »Urban Chestnut Brewing Co., urbanchestnut.com
mixologist
Kyle Mathis, Westport Social Best known for his work at Taste, Kyle Mathis is now slinging drinks at Westport Social. His bar menu pairs well with the plethora of games on offer, featuring plays on classic cocktails that are fun yet not gimmicky. Try the White Russian, with coffee amaro and cascara, or the frozen banana Daiquiri with turmeric-infused rum. –H.R. westportsocial-stl.com
runner-Up »Morgaine Segura, Olive + Oak, oliveandoakstl.com
In October 2016, Matthew Schweizer lived every business owner’s nightmare. A month after opening Hopskeller Brewing Co. in Waterloo, Illinois, the brewery had to close following a serious fire. Now, Hopskeller is back and better than ever, featuring a larger brewing system, an expansive patio and plenty of pints of its pale mild ale, raspberry wheat and Illinois Common. –H.R. hopskeller.com
» runner-Up
Civil Life Brewing Co., thecivillife.com
On an eighth-generation family farm in Columbia, Illinois, Stumpy’s Spirits produces true grain-to-glass bourbon, whiskey and vodka. Stumpy’s Old Monroe Single Barrel Select Bourbon Whiskey is made with corn, winter wheat and barley malt grown on the farm – plus limestone well water – and aged in charred Missouri oak barrels. –N.S. stumpysspirits.com
Located about 40 miles from St. Louis on 10 rolling acres, Wild Sun Winery has been inviting guests to its tasting room in Hillsboro, Missouri, since 2015. Choose from a selection of 11 estate-grown wines, including the 2016 Norton, aged for 12 months in French oak, or the dry rosé, made with Chambourcin grapes, and enjoy a glass under some shade on the patio. –L.A.M. wildsunwinery.com
runner-Up »Pinckney » runner-Up Bend Distillery in New Haven, Missouri, LaChance Vineyards in DeSoto, Missouri, pinckneybend.com
lachancevineyards.com
Bar Program: Beer
Bar Program: Wine
Side Project cellar
reeds american table
Cocktail connoisseurs and newcomers alike will find something to love at Planter’s House – more than 50 cocktails grace the menu. Get a taste of owner Ted Kilgore’s approach with the classic Manhattan, made with Larceny bourbon, Four Roses single-barrel bourbon, house vermouth and Angostura amaro. –L.A.M. plantershousestl.com
Side Project Brewing opened its own brewery and tasting room in Maplewood, Missouri, in 2016, but Side Project Cellar is still a beloved destination for beer-lovers. Located just down the street from the brewery, the Cellar features unique saisons, barrel-aged stouts, barleywines and Belgian quads from both Side Project and other regional breweries. –H.R. thesideprojectcellar.com
Thanks to Alisha Blackwell-Calvert, the wine list at Reeds American Table is thoughtful yet approachable. Blackwell-Calvert works with 15 to 20 distributors to source eclectic and unusual bottles from all over the world – think sparkling wines from southern England – to pair with chef-owner Matthew Daughaday’s seasonal menu. –N.S. reedsamericantable.com
runner-Up »Taste, tastebarstl.com
runner-Up »Threerunner-Up »Sasha’s Kings Public House, threekingspub.com Wine Bar, sashaswinebar.com
Bar Program: CoCktails
Planter’S HoUSe
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luncheon, t x e n r u o y for ll year patio a r u o n o o c dine al fres
Unmatched Italian Cuisine 5201 Southwest Ave, St. Louis, MO 63139 For Reservations Call: 314-772-4454
Thank You Feast Readers! in st. louis Voted Best mexican
missiontacojoint.com
St. Louis Delmar Loop, Historic Soulard Central West End 64
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St. Charles Streets of St. Charles
Kansas City MO East Crossroads South Plaza OPENING LATE 2018
CheeSeMaker
BarBeCue
marcoot Jersey Creamery
SugaRfiRe Smoke houSe
in Greenville, Illinois The Marcoots have operated their farm in Greenville, Illinois, for seven generations; sisters Beth and Amy Marcoot launched the creamery in 2010. Try favorites like the fresh mozzarella, Havarti and award-winning Tomme. –N.S. marcootjerseycreamery.com
Runner-up »Baetje Farms in Bloomsdale, Missouri, baetjefarms.com
Sugarfire Smoke House is so popular, it’s expanding across the country to Denver and Indianapolis. The menu features barbecue staples like brisket, ribs and pulled pork, but Sugarfire sets itself apart with wacky daily specials like rib egg rolls, pulled-pork paella and Flamin’ Hot Cheetos-encrusted soft-shell crab. –H.R. sugarfiresmokehouse.com
Runner-up »Pappy’s Smokehouse, pappyssmokehouse.com
CharCuterie Maker
SteakhouSe
Salume Beddu
Tucker’s Place
Last year, Salume Beddu closed its retail shop to focus on its wholesale business, but not much changed for customers: You can still find its artisan cured meats and sandwiches at Parker’s Table. Stop in to try its salumi, sausage and salami, like the finocchiona, which was nominated in the charcuterie category at the 2018 Good Food Awards. –L.A.M. salumebeddu.com
Tucker’s Place has been serving freshly cut steaks for more than 30 years, and with three locations in the St. Louis area, you’re never too far from an Angus porterhouse, filet mignon or New York strip. Visit the original restaurant in Soulard for a dose of nostalgia, or any location for generous happy-hour specials. –L.A.M. tuckersplacestl.com
»VolpiRunner-up Foods, volpifoods.com
Runner-up »Annie Gunn’s, anniegunns.com
ButCher Shop
Vegetarian
Bolyard’s meat & Provisions
lulu’s local eatery
You can feel good about shopping at Bolyard’s Meat & Provisions: The whole-animal butcher shop focuses on sourcing humanely and sustainably raised local meat, and makes items like bacon, chorizo, head cheese and braunschweiger in house. Don’t miss the new biscuits and gravy special on Saturday mornings. –H.R. bolyardsmeat.com
Lulu’s Local Eatery has amassed a loyal following for its vegetarian and vegan burritos, bowls, burgers and more. Don’t miss the famous crispy cauliflower bites, tossed in Buffalo sauce and served with ranch, or the popular bánh mì burrito filled with Chinese five spice-marinated jackfruit, fresh greens and veggies, mayo and house sauce. –N.S. luluslocaleatery.com
Runner-up »Kenrick’s Meat and Catering, kenricks.com
Runner-up »SweetArt Bakeshop, sweetartbakeshop.com
Bread Baker
Seafood
union loafers
Peacemaker lobster & Crab Co.
Union Loafers in the Botanical Heights neighborhood has become a go-to for old world-style breads. Stop in to find the bakery’s signature Light & Mild, a French country sourdough; Dark & Mild, a whole-wheat and rye sourdough; potato sandwich bread with Yukon gold spuds and butter; sesame-rolled Italian sourdough and other artisan loaves. –N.S. unionloafers.com
Peacemaker Lobster & Crab Co. serves some of the freshest seafood in the Midwest. Diners love the raw bar and lobster and crab boils, of course, but they also go for the namesake po’boy, with fried oysters, housemade pickles, tomatoes and rémoulade, and the steamed buns, filled with lobster, brisket or Buffalo crawfish. –N.S. peacemakerstl.com
Runner-up »Companion, companionbaking.com
Runner-up »Broadway Oyster Bar, broadwayoysterbar.com
JeSSe MendiCa Olive + Oak
Almost three years after opening, Olive + Oak is still famously one of the hardest reservations to land in town. That’s a testament to the deft hand of executive chef Jesse Mendica (a 2017 James Beard Best Chef: Midwest nominee), who effortlessly elevates classic comfort-food favorites into crave-worthy dishes. Although fried green tomatoes, blue-crab gratin and a griddled burger might sound simple, Mendica’s versions are worth planning your month around. Late last year, the Olive + Oak team opened a casual spin-off, Clover & The Bee, next door – we’re not surprised that it’s buzzing, too. –H.R. oliveandoakstl.com
»RickRunner-up Lewis, Grace Meat + Three, stlgrace.com PHOTO BY JUDD DEMALINE
Mac’s The Captain burger (pictured left) and a classic double with American cheese (pictured right)
best new R estaurant mac’S local eatS Before opening Mac’s Local Eats last year, Chris McKenzie was well known in St. Louis for his CSA, Mac’s Local Buys. Today, he operates both the burger joint and a store named for the CSA out of Tamm Avenue Grill. Beef for the smashed-style burgers comes from a family friend’s local farm, while toppings are sourced from Ozark Forest Mushrooms, Green Door Farms, Rustic Roots and more. Try the L.O.U.I.E., with two laced-edge beef patties, Provel aïoli and sautéed onion and bell peppers with an order of Red Hot Riplets-seasoned #RipFries. Before you go home for a nap, shop for groceries, including ground beef and house-cured bacon. –L.A.M. macslocaleats.com
runner-Up »Balkan Treat Box, balkantreatbox.com PHOTO BY J. POLLACK PHOTOGRAPHY
outDoor Dining
FaSt-caSual
Diner
Vin De Set
tazé Mediterranean Street food
Southwest Diner
When Michael and Tara Gallina opened the highly anticipated Vicia last year, it was clear that the restaurant was worth the wait. Dishes like purple turnip-top tacos earned Michael a spot on Food & Wine’s 2018 list of Best New Chefs; add to that innovative wine, cocktail and dessert programs, and you’ve got one of the best spots in town. –N.S. viciarestaurant.com
Escargot, croque-monsieur, cassoulet, crêpes, Champagne – if not for the rooftop patio view of the Gateway Arch, a meal at Vin de Set might feel like a trip to Paris. Grab a seat under the gentle shade of a sail umbrella on the impressive patio and take in the best of both cities for lunch, dinner or Sunday brunch, complete with a Bloody Mary bar and prime rib carved to order. –L.A.M. vindeset.com
Tazé Mediterranean Street Food in Downtown St. Louis focuses on Mediterranean-inspired food in a fast-casual setting. Build your own meal: Start with a pita or rice or greens bowl, then add proteins (like lamb, chicken tandoor, falafel), toppings (olives, Feta, pepperoncini) and sauces (harissa, tzatziki, tahini), plus sides including baba ghanoush, tabbouleh and chickpea salad. –N.S. tazestreetfood.com
Tex-Mex favorites meet classic diner fare at Southwest Diner, where French toast and omelets share menu space with breakfast burritos, huevos rancheros, queso fundido enchiladas and a spin on the classic slinger with green or red chiles. Long line? Grab a seat – and a Bloody Mary, while you’re at it – on the colorful painted bus parked outside. –H.R. southwestdinerstl.com
runner-Up »Sidney Street Cafe, sidneystreetcafestl.com
»Johnrunner-Up D. McGurk’s, mcgurks.com
»Nudorunner-Up House, nudohousestl.com
runner-Up »Courtesy Diner, courtesydiner.com
Fine/contemporary Dining
vicia
happy hour
Brunch
Bake Shop
Donut Shop
taste
the Shack
Pint Size Bakery & Coffee
World’s fair Donuts
During happy hour at Taste in the Central West End, classic cocktails are just $7, including takes on everything from a Margarita to a Negroni to a Last Word, with gin, green chartreuse, maraschino liqueur and lime juice. Stop in from 5 to 7pm Tuesday through Friday and all day Sunday and Monday to toast to one of the best deals in town. –H.R. tastebarstl.com
There’s a reason The Shack has lines out the door for weekend brunch at its seven St. Louis-area locations. (The latest opened in O’Fallon, Missouri, in February, and two more are set to open in Overland Park, Kansas, this year.) Try favorite skillets like the Smoke ‘Em If You Got ‘Em, with smoked turkey, pork belly, pepper Jack cheese, jalapeño and tomato. –N.S. eatatshack.com
Although Pint Size Bakery & Coffee moved from its pint-sized space in St. Louis’ Lindenwood Park neighborhood to a bigger one down the street in 2016, the sweets and pastries remain the same. Fans line up on Saturday mornings for Pint Size’s legendary salted-caramel croissants; grab cookies, cupcakes, muffins, scones, tarts and more any time. –N.S. pintsizebakery.com
Don’t sleep on World’s Fair Donuts in the Shaw neighborhood – seriously, arrive early for the best selection of long johns, cinnamon twists, fritters, glazed, jelly-, fruit- or custard-filled donuts you can carry. Owners Terry and Peggy Clanton have operated the shop since 1976, and the regular line out the door proves that not much has changed in 42 years. –L.A.M. 314.776.9975
runner-Up »Mission Taco Joint, missiontacojoint.com
»Halfrunner-Up & Half, halfandhalfstl.com
runner-Up »SweetArt Bakeshop, sweetartstl.com
runner-Up »Strange Donuts, strangedonuts.com
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ItalIan
mexICan
Pastaria
Mission Taco Joint
Pastaria describes itself as “sorta close to Italy,” and a meal here will certainly transport you to an Italian osteria. Start with an order of crispy risotto balls, then opt for housemade pasta (we like the pistachio ravioli, but the bucatini all’Amatriciana is also a house favorite) or a wood-fired pizza with spicy ‘nduja. –H.R. eatpastaria.com/stlouis
Now with four St. Louis-area locations – plus one in Kansas City and another on the way – Mission Taco Joint brings a taste of Baja to the Midwest. True to its name, street tacos reign supreme (don’t miss the fried Baja fish, carne asada or brisket birria), and the menu also features massive burritos, tortas and sides like the addictive grilled street-corn off the cob. –H.R. missiontacojoint.com
Runner-Up »Katie’s Pizza & Pasta Osteria,
Runner-Up »Nixta, nixtastl.com
katiespizzaandpasta.com
Japanese
NUdo HoUse When Nudo House opened in fall 2017 after more than two years of preparation, it proved well worth the wait. Executive chef Marie-Anne Velasco serves ramen in rich, silky broths that have critics raving. Try the Shroomed Out ramen with thick king oyster mushrooms, fermented bamboo shoots, braised bok choy, garlic oil and a soft-boiled egg. –N.S. nudohousestl.com
» Runner-Up Café Mochi, facebook.com/cafemochistl PHOTO By J. POLLACK PHOTOGrAPHy
Thank You WinneR FOr
#1 Fast Casual ConCept
ke
n
to
nk
ot s
ur
am
en
in ST. LOUiS
Ch
ic
TwoLocations ChInese
VIetnamese
Lona’s Lil eats
Mai Lee
Already beloved in St. Louis for her fresh take on Chinese cuisine, Lona Luo can now add 2018 James Beard Award semifinalist for Best Chef: Midwest to her list of accomplishments. Get a taste of Luo’s talents at Lona’s Lil Eats in Fox Park with the spicy tofu wrap or whole pompano. –L.A.M. lonaslileats.com
For 33 years, Mai Lee chef-owner Lee Tran has been sharing the Vietnamese food of her youth with St. Louis. From fragrant bowls of pho and perfectly crunchy spring rolls to pork ribs in ginger sauce and salt-and-pepper soft-shell crab, Tran’s food has become a constant comfort for customers. –L.A.M. maileestl.com
»LuLuRunner-Up Seafood & Dim Sum, lulustlouis.com
»PhoRunner-Up Grand, phogrand.com
626 WASHINGTON AVE. CENTRAL WEST END Saint Louis, MO 63101 Tel: 314-254-7953
HOURS Monday – Friday: 11:00 am – 9:00 pm Saturday: 11:00 am – 8:00 pm Sunday: Contact us for special hours!
8 1/2 Euclid St. Louis, MO 63108 Tel: 314-932-7182
HOURS Monday – Saturday: 11:00 am – 10:00 pm Sunday: 11:00 am - 9 pm
visit us online tazestreetfood.com
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Feast 50 Winner!
Welcome to your new favorite place!
TasteSTL.com SEPT 14 -16 : : CHESTERFIELD
The Ultimate Food Experience
STELLA ARTOIS CHEF BATTLE ROYALE Happy Hour Food Menu 4-6pm 325 S Main St St, Saint CharleS, MO 63301
636-724-3434 www.bellavinowinebarstl.com
111 S 9th St. #160 Coulmbia, MO 573.442.2207
RESTAURANT ROW THE VILLAGE Artists, creators and finders
KIDS’ KITCHEN presented by SCOPE
MUSIC STAGE THE MARKET
OISHI
SUSHI AND STEAKHOUSE
721 N NEW BALLAS RD. • CREVE COEUR, MO • 314-567-4478 SUSHI ONLY
68
100 PUBLIC WORKS DR. • CHESTERFIELD, MO • 636-530-1198 OISHISTL . COM
feastmagazine.com
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@ OISHISTL
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seafood
Vegetarian
Jarocho Pescados y Mariscos
Café Gratitude
Oysters from far-flung locales, Nigerian tiger shrimp and soft-shell crab are just a few of the rare items Carlos Falcon has served at Jarocho Pescados y Mariscos. Falcon specializes in the Veracruz-style seafood of his youth, but the truly adventurous will sign up for his omakase – a coursed dinner left to the whims of the chef. –Natalie Gallagher jarochokc.com
If you’re a fan of bold flavor, you’ll love Café Gratitude. The plant-based menu features a blend of global influences, ranging from Mexican-inspired – think tostadas and rice bowls – to Thai-influenced, like the kelp noodle bowl or raw coconut-herb wrap. Wash it down with a cold-pressed juice, housemade tonic or smoothie. –April Fleming cafegratitudekc.com
»Jaxrunner-up »Edenrunner-up Fish House & Oyster Bar, jaxfishhouse.com Alley Café, edenalley.com
steakhouse
barbecue
stock Hill
Joe’s Kansas City Bar-B-Que
A locally owned steakhouse worthy of Kansas City’s cowtown legacy, Stock Hill wows with elegant décor and an impressive bar program that complements the new menu from co-executive chefs Kelly Conwell and Spencer Knipper. Share the whopping 42-ounce Porterhouse wood-fired steak with a side of horseradish hash browns. –Jenny A.Vergara stockhillkc.com
The lines run long for Joe’s Kansas City Bar-B-Que, a favorite with celebrities, tourists and locals alike. With three locations and a new collaboration restaurant in the Power & Light District, County Road Ice House, it’s easier than ever to find the award-winning ‘cue. Try the beloved brisket Z-Man sandwich with smoked provolone and two crispy onion rings on a toasted Kaiser roll. –J.A.V. joeskc.com
» runner-up
»Q39,runner-up q39kc.com
The Majestic, majestickc.com PHOTO BY ANNA PETROW
burnt ends
Joe’s Kansas City Bar-B-Que Once served for free by local pitmasters, burnt ends are now Kansas City’s claim to barbecue fame. Cut from the point end of a smoked beef brisket, these caramelized bits of meat candy are in such high demand at Joe’s Kansas City Bar-B-Que, they’re only served Mondays and Saturdays for lunch and Wednesdays for dinner. –J.A.V. joeskc.com
»Q39,runner-up q39kc.com PHOTO BY ANNA PETROW
KANSAS CITY
Winners
ice cream & cuStard
Fried chicken
Betty Rae’S Ice cReaM
Stroud’s
Whimsical Betty Rae’s Ice Cream in the Waldo neighborhood just gave fans a second scoop, adding a new location in River Market in July. Owners David and Mary Friesen are known for creating wild flavors such as Chips and Guac, cornbread and burnt ends made with ‘cue from local favorite Joe’s Kansas City Bar-BQue. –J.A.V. bettyraes.com
During World War II, when beef was rationed, Guy and Helen Stroud turned their barbecue restaurant into a pan-fried chicken shack and never looked back. Today, with three locations in the Kansas City area and a James Beard America’s Classics award, Stroud’s is legendary for its comforting family-style fried-chicken dinners. –J.A.V. stroudsrestaurant.com
»GlacéRunner-Up Artisan Ice Cream, glaceicecream.com
»RyeRunner-Up Leawood and Rye Plaza, ryekc.com
Burger
pizza
Hogshead Kansas city
Minsky’s Pizza
There’s only one beef burger on the menu at Hogshead, but with it, chef Grant Clark uses local ingredients to create explosive flavor. Starting with a house-ground all-beef patty, he adds thick-cut bacon from Daily’s Premium Meats in St. Joseph, Missouri; hops pickles from Kansas City Canning Co.; and a local farm egg on a Farm to Market Bread Co. bun. –A.F. hogsheadkc.com
Chewy, hand-tossed crust and creamy fresh mozzarella cheese are the hallmarks of Minsky’s signature pizzas and calzones. Hearty Philly cheesesteaks, meatball grinders and fresh salads have also earned generations of loyalty at its many Kansas and Missouri outposts, and its gluten-free pizzas are unparalleled. –A.F. minskys.com
Runner-Up »Westport Flea Market, westportfleamarket.com
Runner-Up »Waldo Pizza, waldopizza.net
the antler room In 2017, Bon Appétit named The Antler Room one of its finalists for the Best New Restaurant in America, providing some well-deserved national attention for a restaurant that feels a little tucked away in Kansas City’s Longfellow neighborhood. Following several years of globe-trotting, husband-and-wife team Nick Goellner and Leslie Newsam Goellner returned to their native Missouri determined to merge the best of their combined experiences; Nick previously cooked at René Redzepi’s lauded Noma, while Leslie worked in management with San Francisco’s Delfina Restaurant Group. Today, The Antler Room is as elegant as it is approachable, serving show-stopping dishes like chestnut agnolotti stuffed with aged Crescenza cheese alongside one of the best wine lists in town. –N.G. theantlerroomkc.com
Runner-Up »Krokstrom Klubb & Market, klubbkrokstrom.com PHOTO BY zACH BAuMAN
charcuterie maker
Butcher Shop
tHe LocaL PIg
Broadway Butcher Shop
With no fewer than seven unique varieties of bacon, The Local Pig’s charcuterie case is luxuriously indulgent. Customers can sample chef-owner Alex Pope’s decadent take on scrapple, which has accurately been described as “bone-broth loaf,” in addition to head cheese, pâté and more. –A.F. thelocalpig.com
Runner-Up »Fantasma’s Finest from Paradise Locker Meats in Trimble, Missouri, paradisemeats.com
Bread Baker
Farm to Market Bread co.
Boasting 20-plus varieties of sausage – including smoked beet and Sheboygan-style bratwursts, Brazilian linguiça and smoked Texas hot links – it’s easy to understand Broadway Butcher Shop’s popularity. The Midtown spot’s diverse offerings also include housemade duck pastrami, premium beef, wild game meat and fresh seafood. –A.F. facebook.com/broadwaybutchershop
»TheRunner-Up Local Pig, thelocalpig.com
cheeSemaker
green Dirt Farm in Weston, Missouri
For 25 years, Kansas City has enjoyed high-quality, locally made and fresh-baked bread on grocery-store shelves thanks to Farm to Market Bread Co. Owner Mark Friend and his son, John, oversee production of eight types of sliced loaves, seven artisan hearth loaves and a couple of beloved seasonal selections. –J.A.V. farmtomarketbread.com
Green Dirt Farm owner Sarah Hoffmann and her team make award-winning sheep’s milk cheeses with help from her happy, grass-fed “ladies.” Sample and purchase her cheeses, including Woolly Rind, Prairie Tomme and Aux Arcs, a rustic hard cheese, at the nearby cheese shop in Weston, the Creamery. –J.A.V. greendirtfarm.com
»IbisRunner-Up Bakery, ibisbakery.com
Runner-Up »Borgman’s Dairy, borgmansdairyfarm.com
Shokupan, or Japanese milk bread, with foie gras torchon lemon jam, rhubarb agrodolce, candied pumpkin seeds and local honey
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Katee McLean
Krokstrom Klubb & Market Katee McLean’s mission is to make Scandinavian food approachable. At Krokstrom Klubb & Market, which she runs with husband and business partner, Josh Rogers, McLean’s menu features dishes that would generally never be found outside of Sweden, Norway, Finland and Denmark. She draws inspiration from her heritage – her grandmother’s maiden name was Krokstrom – and offers everything from smørrebrød (a Danish openfaced sandwich on rye) to pickled herring and, yes, Swedish meatballs. McLean’s true talent comes in taking traditional dishes – like tunnbrödsrulle, an eclectic combination of a hot dog, lefse, mashed potatoes, shrimp salad, cucumber and curried ketchup – and presenting them with precision, art and heart. –N.G. klubbkrokstrom.com
Tunnbrödsrulle (pictured above) and Swedish meatballs (pictured below)
» Runner-Up
Nick Goellner, The Antler Room, theantlerroomkc.com PHOTO BY ZACH BAUMAN
Bake Shop
Bloom Baking Co. Every morning, Bloom Baking Co. head pastry chef Abby Samulcek turns out from-scratch cookies, cakes, croissants, pineapple Danishes, French baguettes and more to sell at City Market. Owner Sarah Darby has also added a new pastry pop-up shop, open the first weekend of the month in the West Bottoms, at West 13th and Hickory streets. –J.A.V. bloombakingco.com
Runner-Up »Ashleigh’s Bake Shop, ashleighsbakeshop.com
happy hour
la Bodega La Bodega’s legendary happy hour runs seven days a week from 2 to 6pm, making it one of the most generous deals in the city. With two locations in the Kansas City area, La Bodega offers a sizable selection of Spanish tapas between $4 to $7, plus $5 wine specials and half-price sangria. –J.A.V. labodegakc.com
»ExtraRunner-Up Virgin, extravirginkc.com
Brunch
WestpoRt Café & BaR Brunch at Westport Café & Bar transports you to the streets of Paris: Lemon-ricotta pancakes, croqueMadame and perfectly-cooked omelets with frites are among chef Romain Monnoyeur’s specialties. As an extra incentive, each entrée comes with a brunch cocktail. –A.F. westportcafeandbar.com
Runner-Up »Happy Gillis Café & Hangout, happygillis.com PHOTO BY ASHLEY DECK
Lemon-ricotta pancakes
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best new R estaurant
hogsheaD Kansas City Although Hogshead has only been open since November, it’s already hard to imagine Country Club Plaza without it. The restaurant’s modern-rustic décor perfectly matches its menu, which, yes, features plenty of pork in playful preparations. (The restaurant’s name is a Colonial-era term for a wine or beer cask that holds about 64 gallons, not a reference to the food.) Chef Clark Grant’s hearty dishes skew local: You’ll love the cheeseburger, with thick-cut bacon slices from Daily’s Premium Meats in St. Joseph, Missouri, and a fried egg from Good Natured Family Farms in Bronson, Kansas. Try the eggs Benedict for weekend brunch, served with cornbread made with chorizo from Kansas City’s Broadway Butcher Shop. –N.G. hogsheadkc.com
Eggs Benedict with Broadway Butcher Shop chorizo baked in cornbread and served with two poached eggs, pork belly and roasted tomatillo Hollandaise
Runner-Up »Corvino Supper Club & Tasting Room, corvino.com PHOTO COURTESY HOGSHEAD KANSAS CITY
fine/Contemporary Dining
outDoor Dining
fast-Casual
Diner
GRAM & DUN
Spin! Neapolitan Pizza
Town Topic
Nick Goellner and Leslie Newsam Goellner opened their award-winning restaurant, The Antler Room, in 2016, serving their own take on modern Midwest fare. Nick shares dishes like wild garlic bucatini with caramelized scallop butter and pickled and fresh ramps, and Leslie’s dazzling wine list is just as thoughtful, focused and memorable. –J.A.V. theantlerroomkc.com
In Kansas City, dining alfresco for brunch, lunch or dinner doesn’t get any more luxurious than at Gram & Dun. Make the most of the restaurant’s beautiful patio on the Country Club Plaza during its social hour from 4 to 6:30pm Monday through Friday, which boasts impressive specials. Wash down an order of beef-fat fries with a glass of rosé and enjoy the people-watching. –J.A.V. gramanddun.com
Fast-casual pizza was a novel concept when James Beard award-winning chefs Michael Smith and Debbie Gold first developed the menu for Spin! Neapolitan Pizza. With 10 Kansas City area locations (plus one in Lawrence, Kansas), the pies at Spin! – from soppressata with Calabrian chile to goat cheese and fresh arugula – are still among the best in town. –A.F. spinpizza.com
There are few places in Kansas City more universally beloved than Town Topic, which has served up diner favorites for more than 80 years. The old-fashioned lunch counters at Town Topic’s three area locations continue to win new generations of fans by offering classic cheeseburgers, breakfast plates and pie. Order a double cheeseburger for a taste of local history. –A.F. towntopic.com
»TheRunner-Up Rieger, theriegerkc.com
Ȃa Runner-Up Va, cavakc.com
Runner-Up »Pigwich, thelocalpig.com
»TheRunner-Up Corner Café, thecornercafe.com
the Antler Room
ConfeCtioner
Coffee roaster
Coffee shop
Donut shop
Christopher Elbow Chocolates
The Roasterie
Blip Coffee Roasters
LaMar’s Donuts
In the past year, Kansas City’s Christopher Elbow Chocolates, has gone from offering colorful strawberry-balsamic caramels and fresh lemon truffles to also creating its own single-origin chocolate bars. Made with cacao beans sourced from around the world, the bars come in flavors like coffee-cardamom, peanut butter-toasted corn and blueberry-lavender. –J.A.V. elbowchocolates.com
For the past 25 years, The Roasterie has built its empire on coffee that you just can’t find anywhere else. Beans are air-roasted, giving the coffee a consistent, even profile. Visit one of its nine area cafés to get a taste of signature blends like the chocolatey Kansas City Dark or those from the origins line, like Mexico Primo Altura, with a creamy body and subtle spice flavor. –N.G. theroasterie.com
Runner-Up »André’s » Runner-Up Confiserie Suisse, andreschocolates.com Thou Mayest Coffee Roasters, 58 74
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Dozens of motorcycles are usually parked outside of Blip Coffee Roasters, and inside, the shop is decked out with biker memorabilia. No, this isn’t a Hells Angels hangout – just a place where bike enthusiasts like owner Ian Davis can gather and enjoy a solid cup of java or a latte finished with a foam flower. –N.G. bliproasters.com
»ThouRunner-Up Mayest Coffee Roasters, thoumayest.com
Kansas City’s love of LaMar’s Donuts runs deep. Founded by the late Ray LaMar, known as the “king of donuts,” LaMar’s debuted its first shop in the 1960s; today, the local chain features 26 locations across five states. Known for its yeast donuts, LaMar’s specialties include fruit- and cream-filled Bismarks, maple or chocolate LaMar’s bars and fruit fritters. –J.A.V. lamars.com
Runner-Up »Donutology, donutology.com
sandWich shop
caterer
food truck: savory
food truck: sWeet
haPPy Gillis Café & haNGoUT
BraNCaTo’s CaTeriNG
wieNer waGoN
CirqUe dU sUCré
Happy Gillis Café & Hangout’s small sandwich menu proves that more isn’t always better, as each of the five menu staples are packed with fresh flavor. The rich, housemade corned beef, with pickled cabbage and Comeback Sauce on chewy marbled rye, is one of the city’s best sammies. For something different, try the Jamaican jerk chicken with spicy slaw on brioche. –A.F. happygillis.com
For almost half a century, the Brancato family has been catering special events in Kansas City. The company stays on speed dial due to its comforting menus that range from rustic family-style Italian feasts to stick-to-your-ribs fried-chicken dinners with all of the fixings for gatherings of any size or budget. –J.A.V. brancatoscatering.com
Wiener Wagon’s impressive menu of hand-crafted sausages changes weekly, but the truck’s best-seller is the bacon sausage. Made with ground pork, pork belly, brown sugar, freshly ground black pepper and a cure mix, the sausage is served on a Farm to Market Bread Co. bun topped with country gravy, a runny egg and a dash of hot sauce. –A.F. wienerwagonkc.com
The offerings from Natasha Goellner’s Cirque du Sucré are as whimsical as the truck’s name. Fans follow Cirque du Sucre on Instagram (@cirquedusucrekc) to see which colorful treat is coming next, whether delightfully messy French macaron ice-cream sandwiches in flavors like sweet corn, coconut-jasmine and kaffir lime; indulgent chunk cookies; or artful sugar cookies. –A.F. cirquedusucre.com
»KC runner-Up Pinoy, facebook.com/kcpinoy
»Therunner-Up Waffler, the-waffler.com
» runner-Up
»Localrunner-Up Seasons Catering & Events, localseasonscatering.com
Pigwich, thelocalpig.com
store: Wine selection
store: beer selection
artisan food shop
kitchen/bar store
Cellar rat
Gomer’s midTowN
The BeTTer Cheddar
Pryde’s Kitchen & Necessities
It’s not so much the dizzying array of options – including one of the best sparkling selections in town – that sets Cellar Rat apart from other wine shops. What makes Cellar Rat exceptional is the intuitive service from wine experts who are genuinely invested in helping you choose the best bottle for your tastes and needs. –N.G. cellarratwine.com
With racks and racks of craft beers from regional and national breweries, plus coveted imports, Gomer’s Midtown is a beer-lover’s paradise. Whether you’re looking for a Belgian sour ale to make your night a little more interesting or a refreshing local lager to sip on your porch, Gomer’s has you covered. –N.G. gomersmidtown.com
For 35 years, The Better Cheddar has been Kansas City’s one-stop shop for gourmet cheese. General manager Lincoln Broadbooks even recently began aging whole wheels of regional cheeses on-site. Complete a picnic lunch with something from the shop’s selection of charcuterie, crackers, chocolate and oils. –J.A.V. thebettercheddar.com
With more than 10,000 square feet dedicated to culinary tools, gadgets, knives, pots and pans, Pryde’s Kitchen & Necessities in Westport is where home cooks go for inspiration. Family-owned for 50 years, this “hardware store for cooks” also boasts the largest selection of colorful Fiestaware in the Midwest. –J.A.V. prydeskitchen.com
runner-Up »Gomer’s Midtown, gomersmidtown.com
runner-Up »Lukas Liquors, lukaskc.com
»Therunner-Up Sundry, thesundry.com
runner-Up »Ambrosi Brothers Cutlery, abcutlery.com
Thank you you FEAST readers for choosing us
Kansas City’ City’ss Best Barbecue City’s Best Burnt Bur nt Ends and Kansas City’s Enjoy them at our three Kansas City locations. Or have them shipped to you. Go to joeskc.com and click on SEND JOE’S KC BBQ.
Original “Gas Station” 3002 West 47th Ave. Kansas City, Kansas 66103 913-722-3366
Olathe 11950 S. Strang Line Road Olathe, Kansas 66062 913-782-6858
Leawood 11723 Roe Avenue Leawood, Kansas 66211 913-338-5151
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Bob Wasabi Kitchen
KC: FOOD TRUCK – SAVORY 9645 W. 87th St. Overland Park, KS 66212 913.296.8023 wienerwagonkc.com
KC: JAPANESE 1726 W. 39th St. Kansas City, MO 64111 816.753.5797 bobwasabikitchen39.com
KC: KITCHEN STORE 115 Westport Road Kansas City, MO 64111 816.531.5588 prydeskitchen.com
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KC: ITALIAN 101 W. 22nd St. Kansas City, MO 64108 816.221.3722 lidias-kc.com
ROASTERS
KC: Coffee Shop 1101 Mulberry St. Kansas City, MO 64101 bliproasters.com
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KC: BAKE SHOP 15 E. Third St. Kansas City, MO 64106 816.283.8437 bloombakingco.com
KC: KitChen Store 3023 Main St. Kansas City, MO 64108 816.756.3030 abcutlery.com
rUnner UP
R ising staR
Calvin Davis
Freshwater
Calvin Davis deserves a toast for his heart and resilience. Not many young chefs would be able to bounce back after a devastating incident like the one he faced last June, when a drunk driver crashed into his three-month-old debut restaurant, Freshwater. After a year of rebuilding – which also found Davis taking over the kitchen at Revival inside Hotel Frederick in Boonville, Missouri – Freshwater has reopened in its original location, and Davis is back home. The menu displays his cheerful, tenacious spirit through marrying local ingredients in unexpected ways – think grilled carrots with chickweed pesto – and a 10-course tasting menu will only set you back $50. –N.G. freshwaterkc.com
» runner-Up Theresia Ota PHOTO BY ANGELA BOND
regional BreWery
Boulevard Brewing co.
miCroBreWery
Distillery
Winery
crane BreWing co.
J. rieger & co.
amigoni Urban Winery
in Raytown, Missouri For nearly three decades, Boulevard Brewing Co. has been the standard-bearer of Kansas City beer – and this omnipresent brand shows no sign of slowing down. For locals, drinking a Boulevard Unfiltered Wheat is like getting a hug from dad; and for tourists and transplants alike, there’s no forgetting that first sip of KC Pils. –N.G. boulevard.com
»Freerunner-Up State Brewing Co. in Lawrence, Kansas, freestatebrewing.com
mixologist
alberto Santoro, extra Virgin
Crane Brewing Co. caters to the wild and unusual palates that beer-lovers have cultivated over dutiful years of drinking. This means you can look to the charming Raytown, Missouri, brewery and taproom for offerings like Tea Weiss – a sour wheat beer brewed with Hugo Tea Co.’s berry rooibos tea – or a range of flavored Goses. –N.G. cranebrewing.com
Just four years ago, Ryan Maybee and Andy Rieger resurrected the century-old J. Rieger & Co. brand with the debut of their signature Kansas City Whiskey. (Andy is the great-great-great grandson of original founder Jacob Rieger.) Today, the distillery’s portfolio has grown to also include Midwestern Dry Gin, Premium Wheat Vodka and Caffè Amaro, all fast local favorites. –N.G. jriegerco.com
» runner-Up
» runner-Up
KC Bier Co., kcbier.com
Bar Program: CoCktails
the Monarch cocktail Bar & loUnge
Tom’s Town Distilling Co., toms-town.com
As its name suggests, Amigoni Urban Winery is a rare taste of wine country in the city. Pop into the tasting room and sample Amigoni’s signature Cabernet Franc or the Viognier, book a wine tour and tasting or sign up for a blending class, where you can learn how to unleash your inner sommelier. –N.G. amigoni.com
runner-Up »Fence Stile Vineyards & Winery in Excelsior Springs, Missouri, fencestile.com
Bar Program: Beer
Bar Program: Wine
Bier Station
the antler room
Alberto “Berto” Santoro is a veritable force in the Kansas City bar scene. The longtime bar manager at Extra Virgin has a penchant for inventive cocktails; try the Deadly Rabbit Assassin Squad, with Tom’s Town Distilling Co.’s Corruption Gin and a strawberry-pink peppercorn shrub. Santoro has a wealth of cocktail knowledge, which he freely dispenses from behind the bar. –N.G. extravirginkc.com
Kansas City has a truly world-class cocktail bar in The Monarch. Bar manager Brock Schulte has assembled a cocktail list that takes guests around the globe, following the migratory pattern of the monarch butterfly and touching on special, rare ingredients; try the Reduro, which combines tequila, a housemade blood orange cordial and rosé. –N.G. themonarchbar.com
Dream up the most obscure beer you can with the wildest hops possible, and chances are, Bier Station carries it. Select a beer from the 28 on tap – including local, regional, national and international brews – and park yourself at the bar or on the patio. In a hurry? Grab a six-pack to go or customize your own with Bier Station’s impressive selection. –N.G. bierstation.com
The wine list at The Antler Room holds the most appeal for adventurous types, like diners who see an Austrian pét-nat listed and must know exactly what it tastes like. Leslie Newsam Goellner, co-owner and wine director, has put together an expert and eclectic wine list that – just like the dinner menu – will delight in ways you’d never expected. –N.G. theantlerroomkc.com
runner-Up »Andrew Olsen, Rye Plaza, ryekc.com
runner-Up »Manifesto, manifestokc.com
runner-Up »Grinders, grinderspizza.com
runner-Up »Michael Smith Restaurant, michaelsmithkc.com Inspired Local Food Culture
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Create fast, delishious, artisan pizza. For gas stove tops
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275 RÖBLLER VINEYARD ROAD • NEW HAVEN, MISSOURI
robllerwines.com
tie ItalIan
Lidia’s Kansas City
Garozzo’s Italian Restaurant
Italian cooking icon Lidia Bastianich remains a regular face both on the floor and in the kitchen at her 20-year-old namesake, Lidia’s Kansas City. Although an institution, Lidia’s has kept fresh with the addition of its Taverna bar, seasonal menu updates and a host of special dinners throughout the year, many of which are hosted by Bastianich herself. –A.F. lidias-kc.com
For almost 30 years, Michael Garozzo’s eponymous restaurants have been synonymous with Italian dining in Kansas City. Generous portions of fresh pasta, veal and its signature dish, chicken spiedini, are served with a Frank Sinatra soundtrack in surroundings where the Rat Pack would certainly feel at home. –A.F. garozzosristorante.com
» Runner-Up
Jasper’s, jasperskc.com
VIetnamese
CHInese
VIetnam Cafe
Bo Lings
Vietnam Cafe in River Market is beloved in Kansas City for its richly spiced pho – offered in six variations, including beef meatballs, chicken and a combination of shrimp, mussels and squid – as well as its crispy quail and braised basa fillet with green and yellow onions. –A.F. vietnamcafe.us
With six locations in the Kansas City area, diners seeking Sichuan, Shandong and Cantonese cuisine, including dim-sum plates, fiery dan dan noodles or a whole-roasted duck served with plum sauce and bao, know to head to Bo Lings. The restaurant also serves popular Americanized fare like lo mein and crab rangoon. –A.F. bolings.com
Runner-Up »iPhotower Vietnamese-French Bistro, broadway.iphotowerkc.com
»BlueRunner-Up Koi Noodles & Dumplings, bluekoi.net
Japanese
mexICan
BoB WasaBI KItChen
Jarocho Pescados y mariscos
Chef-owner Bob Shin insists on sourcing the highest-quality ingredients possible at his beloved Bob Wasabi Kitchen; he’s famously picky about the fish and seafood that he selects for his generous cuts of sashimi and nigiri. Shin’s small menu lets the product speak for itself, whether a simple soft-shell crab roll or a comforting donburi rice bowl. –A.F. bobwasabikitchen39.com
With stunning seafood specialties such as grilled stuffed fish with shrimp, octopus and crab and Spanish octopus braised in its ink, Jarocho Pescados y Mariscos has quickly become a Kansas City favorite. Chef-owner Carlos Falcon’s restaurant isn’t only for the adventurous, though, with familiar beef and chicken tacos, shrimp ceviche and housemade mole also on offer. –A.F. jarochokc.com
»ShioRunner-Up Ramen Shop, shioramenshop.com
»PortRunner-Up Fonda, portfonda.com PHOTO BY ASHLEY DECK
Pineapple tarte tatin with caramelized pineapple, vanilla bean, ginger and yogurt
CaItlIn Hotzel
Rozzelle Court Restaurant at The Nelson-Atkins Museum of Art The Rozzelle Court Restaurant at the Nelson-Atkins Museum of Art has to be one of Kansas City’s most under-the-radar gems, although it’s slowly gaining some well-deserved distinction. That’s thanks in no small part to the talents of executive pastry chef Caitlin Hotzel. A graduate of Le Cordon Bleu in London, Hotzel was formerly the assistant pastry chef at Bluestem and a baker at Natasha’s Mulberry & Mott. Today, she delights guests with desserts so beautiful they’re frequently competition for the paintings showcased in the museum’s galleries. Traditional French pastry is given a whimsical spin in offerings like a pineapple tarte tatin and mango macarons. –N.G. nelson-atkins.org
» Runner-Up
Keara Masson, Rye Leawood and Rye Plaza, ryekc.com PHOTO BY ZACH BAUMAN
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8660 OLIVE IN U CITY
FRESHEST SEAFOOD IN ST. LOUIS SINCE 1978! bobsseafoodstl.com
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winery
regional Brewery
Mother’s Brewing Co.
st. James Winery in St. James, Missouri
Mother’s Brewing co.’s unique lineup of beers, ranging from its special Backyard series to year-round favorites like Towhead, an American blonde, are taking over taps and shelf space across the Midwest. This summer, try seasonal sips like Trop Top, a tropical pale ale, or float trip-friendly cans of lime Gose or tart peach witbier. –Ren Bishop mothersbrewing.com
Thousands of people drive by St. James Winery just off Interstate 44 in St. James, Missouri, each day. Stop in the tasting room to sip wines like the Estate norton, a gold winner at the 2018 Pacific rim International Wine competition, and Vignoles, a two-time Governor’s cup winner at the Missouri Wine competition. –R.B. stjameswinery.com
runner-Up »Boulevard Brewing co. in Kansas city,
runner-Up »Leaky roof Meadery in Buffalo, Missouri,
boulevard.com
leakyroofmeadery.com
Distillery
MiCroBrewery
Missouri spirits
Lost signAL BreWing Co.
Missouri Spirits is a Springfield favorite, and in return, the distillery shows a lot of local pride. Midwest-grown ingredients and locally made barrels are used to produce its popular bourbon, corn whiskey and vodka. Sidle up to the tasting room bar to sample the spirits in a range of classic and signature cocktails. –Ana Elliott missourispirits.com
The beers at Lost Signal Brewing co. are as unfussy as its rustic tasting room. The brewery’s rotating selection is highly drinkable, with a variety of European-inspired brews like the Lost Signal Lager, a malty classic with touches of sweet caramel and warm, toasted bread, and the crisp, clean Bendy Straw Kölsch. –Lillian Stone lostsignalbrewing.com
runner-Up »copper run Distillery in Walnut Shade, Missouri, copperrundistillery.com
»4 byrunner-Up 4 Brewing co., 4by4brewingcompany.com
PHOTO BY AnA ELLIOTT
Cashew ChiCken
Leong’s AsiAn Diner Home to the original Springfield-style cashew chicken, Leong’s Asian Diner still serves the best version in town. For the truest taste, try founder David Leong’s David’s Special combo, featuring the crispy breaded and fried chicken covered in savory gravy with cashews and green onions paired with favorites like crab rangoon or egg-drop soup. –R.B. leongsasiandiner.com
»Hongrunner-Up Kong Inn, facebook.com/pages/hong-kong-inn/169482833070168 PHOTO BY JESSIcA KEnnOn SPEncEr
Springfield
Winners
Kymberlee matney
Lost Signal Brewing Co.
Kymberlee Matney swept onto the Springfield dining scene wielding a barbecue fork and a sly sense of humor – one that’s reflected in her approachable, finger-licking food. Matney currently serves as head chef at Lost Signal Brewing Co., which opened in downtown Springfield in early 2017. Since taking over the kitchen at Lost Signal, Matney has elevated the brewery’s barbecue-focused menu. She’s known for her creative take on ‘cue, such as tacos filled with pulled pork, chicken, brisket or a vegetarian black bean salsa, spicy cabbage slaw, pickled red onions and cilantro, or poutine smothered in brisket gravy, house-cured bacon and jalapeño cheese curds from Edgewood Creamery. –L.S. lostsignalbrewing.com
» Runner-Up
Andy Hampshire, Farmers Gastropub, farmersgastropub.com PHOTO BY BrAndOn ALMS
tie burger
Pizza
Farmers Gastropub
Pappo’s Pizzeria & Pub
Burgers at Farmers Gastropub are set apart by the quality of the certified organic beef used to make them, sourced from Blackgate Farms in Vanzant, Missouri. Guests seeking an extra juicy and hearty meal should order the bacon double cheeseburger, which is served on an English muffin with a thick smear of house aïoli. –L.S. farmersgastropub.com
Pappo’s Pizzeria & Pub specializes in a variety of pizza crusts, from hand-tossed to ultra-thin St. Louis-style. Build your own pizza with Pappo’s generous menu of eight sauces, 12 cheeses and more than 50 toppings, including less common options like sliced top sirloin, pulled pork marinated in apple-bourbon barbecue sauce, breaded eggplant, fresh cilantro and more. –R.B. papposbrewco.com
»BlackRunner-Up Sheep Burgers & Shakes, blaaacksheep.com
mixologist
»TheRunner-Up Big Slice, thebigslicespringfield.com
bar Program: CoCKtails
Fried ChiCKen
Queen city Wine Dive
civil kitchen
For decades, Springfield locals revered the crispy fried chicken served at riverside Inn, an Ozark, Missouri, dining institution that shuttered in 2010. When Queen City Wine dive started serving fried chicken made with the riverside recipe, word spread quickly. now, you can sip a quality draft wine while digging into a plate of the famed fowl. –L.S. queencitywinedive.com
Who says chicken tenders are just for kids? Civil Kitchen’s boneless fried chicken strips are covered in a generous layer of well-seasoned batter and then fried until perfectly crisp. They’re delicious on their own, served with just a side of flash-fried kale, but they’re especially scrumptious piled atop one of Civil Kitchen’s sweet, fluffy waffles with syrup or gravy. –L.S. facebook.com/civilsgf
» Runner-Up
Black Sheep Burgers & Shakes, blaaacksheep.com
bar Program: beer
bar Program: Wine
The oRDeR
The BackloT aT alamo DRaFThoUse
Queen city Wine Dive
For a man who’s calm and steady behind the bar, dylan Fox’s cocktail list reveals his playful spirit. He’s known for making unexpected ingredients come to life in a new way with well-balanced and impeccably thoughtful creations. Pop into The Order inside Hotel Vandivort for a drink from his seasonally rotating menu, or be adventurous and ask for the weekly special. –A.E. theordersgf.com
When The Order first opened in 2015, one of the restaurant and bar’s first cocktails was the Smoked Old Fashioned. Made with Buffalo Trace bourbon, simple syrup and housemade orange bitters, the drink is served in a glass infused with wood smoke. Today, the drink is a signature, and still underlines the bar’s creative and local approach. –A.E. theordersgf.com
Why stay in and browse netflix when Springfield’s new The Backlot at Alamo drafthouse has more comfortable seats and even tastier treats? The theater boasts 14 screens and 48 beers on draft, and the majority are local. Sit back and enjoy the show, or arrive early to hang out in the 2001: A Space Odyssey-themed bar. –A.E. alamobacklot.com
Since opening in the fall of 2017, Queen City Wine dive has become a downtown Springfield destination for its exceptional wine selection, famous fried chicken and vibrant Spanishinspired tapas. Far from the true definition of a dive, the spot offers a reasonably priced, wellcurated selection of American, European and South American red and white wines, all served on draft. –L.S. queencitywinedive.com
»KalaRunner-Up russell, Jalali restaurants
Runner-Up »Golden Girl rum Club, thegoldengirl.com
Runner-Up »Farmers Gastropub, farmersgastropub.com
»CellarRunner-Up + Plate,
Dylan Fox, The order
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KC: WINERY
KC: CHEESEMAKER
1505 Genessee St. #100 Kansas City, MO 64102 913.890.3289 amigoni.com
1099 Welt St. Weston, MO 64098 816.386.2156 greendirtfarm.com
KC: BAR PROGRAM – COCKTAILS 4808 Roanoke Parkway Kansas City, MO 64112 816.437.7912 themonarchbar.com
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KC: RISING STAR
RUNNER UP
3711 SW Trafficway Kansas City, MO 64111 816.820.0296 freshwaterkc.com
COMO: Fine/COnteMpOrary Dining 510 High St. Arrow Rock, MO 65320 660.837.3324 catalparestaurant.com
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COMO: CATERING 102 E. High St., second floor Jefferson City, MO 65109 573.636.0023 reveljcmo.com
COMO: DISTILLERY 7239 Highway A Higbee, MO 65257 660.456.7610 facebook.com/woodsmendistilling
itaLian
chinese
Bambinos
Bao Bao Chinese Bistro
Bambinos is a staple in the Springfield dining scene, offering a casual trattoria feel, affordable prices and housemade baked goods that complement the popular pasta selection. known for dishes like perfectly gooey baked ziti, Bambinos also specializes in pizza, paninis and a selection of shareable appetizers, including its near-legendary spinach-artichoke dip. –L.S. bambinoscafe.com
in Springfield’s sea of Chinese-american eateries, Bao Bao Chinese Bistro stands apart. although you’ll find local favorites like cashew chicken, kung pao beef and crab rangoon, traditional Chinese must-trys at Bao Bao include the black bean clams, seafood hot pot, salt-and-pepper fish and shrimp and squid stir fry. –L.S. facebook.com/bao-bao-chinese-bistrorestaurant-1518016168444855
Runner-Up »avanzare italian dining,
Runner-Up »5 Spice China Grill,
avanzareitaliandining.com
eatoceanzen.com/five_spice.php
Japanese
VietnaMese
HaRUno sUsHi BaR & GRill
BamBU VieTnamese CUisine
when Haruno Sushi Bar & Grill opened in 1999, it was Springfield’s first sushi bar. Time hasn’t changed the quality or beauty of its fresh sushi and nigiri, and the signature rolls never disappoint. Try the popular Oh My God! roll, stuffed with shrimp tempura and crab and topped with shrimp, avocado and Sriracha, served aflame at your table. –L.S. harunosushi.com
The selection of noodle dishes alone at Bambu Vietnamese Cuisine is staggering, ranging from traditional bowls of piping-hot pho to those filled with clear, chewy vermicelli and barbecued pork, beef or shrimp. Bambu also offers sticky rice cakes, mouth-puckering pickled plum juice, spicy beef noodle soup and other Vietnamese favorites. –L.S. facebook.com/bambu-vietnamesecuisine-121481894530171
Runner-Up »nakato Japanese Steakhouse and Sushi Bar, nakato.com
Lost signaL Brewing co. When Lost Signal Brewing Co. opened in February of 2017, it quickly established itself as a power player in Springfield’s rapidly growing beer scene. With chef Kymberlee Matney leading its kitchen, Lost Signal has also become a destination for authentic Texas-style barbecue. Full and half slabs of smoked ribs, half a smoked chicken and plates of beef brisket and pulled pork are complemented by comforting sides of bacon-jalapeño cornbread and beer-laced mac ‘n’ cheese. For brunch, you’ll find monstrous dishes like the Tower of Power, featuring crumbly housemade biscuits smothered in beans, runny eggs and tender brisket. –L.S. lostsignalbrewing.com
» Runner-Up
Skully’s, skullysfoodtruck.com PHOTO BY BrandOn aLMS
Tower of Power
»PhoRunner-Up kim, phokimspringfield.com
Mexican
Tortilleria Perches Tortilleria Perches was thriving long before the taco craze hit Springfield. The taqueria is known for its tortillas, which are made from scratch by Maria Perches, who owns and operates the restaurant alongside her son, Jesus. The fresh corn tortillas are truly something special, especially enjoyed with a heaping platter of the restaurant’s signature carnitas. –L.S. tortilleriaperches.com
Runner-Up »Cesar’s Old Mexico, facebook.com/cesarsoldmexico PHOTO BY Brad zweerink
Chicken chicos tacos
Brisket platter
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Katie Kring
B+B Boulangerie & Bakery We’ve had our eye on Katie Kring, owner and baker at B+B Boulangerie & Bakery, for a while. In recent years, her baking business grew from its humble farmers’ market roots to a brick-and-mortar storefront in springfield’s picturesque rountree neighborhood. Today, Kring churns out an extraordinary selection of seasonal baked goods ranging from mardi Gras-inspired king cakes to classic hand-frosted holiday cookies, plus treats like a caramel-berry tart, apricot toaster strudel and hot-cross buns. she also hosts a variety of cooking classes at the bakery, covering traditional baking techniques for pretzels, breads, cookies and other goodies. –L.S. katiemadeit.com
Clockwise from top: chocolate toaster pastry, Sunny Side-Up apricot Danish, Bavarian pretzel, croissant, apricot-blueberry tart, Scandinavian seed bread and almond biscotti
» Runner-Up
Vic Pace, Vic’s Pastries, facebook.com/vics-pastries-155743311850404 PHOTO BY BrandOn alms
Coffee RoasteR
Coffee shop
ConfeCtioneR
iCe CReam & CustaRd
Brick & Mortar Coffee
Mudhouse Coffee
Askinosie Chocolate
Andy’s FRozen CUstARd
Brick & Mortar Coffee roasts its organic green coffee beans in small batches in-house, with a laser-focused attention on flavor and quality. The shop is just as thoughtful in its sourcing, working with farmers in Kenya, El Salvador and beyond. For the purest taste of Brick & Mortar’s efforts, order a simple yet satisfying pour-over. –R.B. facebook.com/ brickandmortarcoffee
Mudhouse Coffee has been serving classic and creative coffee drinks since 1998. The Springfield-based chain is known for its Mudturtle espresso, a latte made with Ghirardelli chocolate and real caramel. The expansive menu of frozen drinks is equally fun, like The Elvis, a blend of coffee, chocolate, banana and peanut butter. –R.B. mudhousecoffee.com
Springfield’s famous Askinosie Chocolate produces exceptional bean-to-bar chocolate. At the factory, favorites like roasted cocoa nibs, chocolate-hazelnut spread and bars in flavors like dark chocolate-red raspberry and dark milk chocolate-black licorice are made daily. And each bar is made from beans proudly sourced from farmers in Ecuador, Tanzania and the Philippines. –R.B. askinosie.com
In the Ozarks, Andy’s Frozen Custard has been a tradition since 1986. With six locations in the Springfield area, you’re never too far from Andy’s. Here, frozen treats are made with chocolate and vanilla custard and mixed with a variety of toppings, from fresh blackberries and chocolate-chip cookies to entire slices of pie. Whatever your order, be sure to add fudge – and don’t share. –R.B. eatandys.com
Runner-Up »Mudhouse Coffee, mudhousecoffee.com
»TheRunner-Up Coffee Ethic, thecoffeeethic.com
Runner-Up »Amycakes Bakery, amycakesbakery.com
»Mae’sRunner-Up Gelateria, facebook.com/maesgelateria
happy houR
BRunCh
Bake shop
donut shop
the order
the oRdeR
B+B BoUlAngeRie & BAkeRy
st. george’s donuts
Celebrate the weekend for just a little longer at The Order inside Hotel Vandivort. During the bar’s generous Sunday evening happy hour from 5pm to midnight, signature cocktails are discounted by $3, wine by the glass and draft beers are half price and all food is 20 percent off, including shareable snacks like cashew chicken skewers. –A.E. theordersgf.com
Now offered seven days a week, The Order’s brunch menu has something for everyone. Eggs Benedict are served with either Circle B Ranch ham or pork belly, biscuits come topped with a sage-sausage-apple gravy, and there’s even a slinger with andouille sausage. Weekend offerings include bottomless Mimosas and a fully stocked Bloody Mary bar. –A.E. theordersgf.com
Tucked away behind a natural grocery store in Springfield’s Rountree neighborhood, tiny B+B Boulangerie & Bakery can be easy to miss – and what a shame that would be. From gorgeous custom birthday cakes and holiday breads to signature hand-iced cookies, owner and baker Katie Kring has made B+B a go-to for both special occasions and everyday indulgences. –L.S. katiemadeit.com
Nobody does a glazed donut like St. George’s. The family-owned shop and Springfield institution has been selling out of its from-scratch cake donuts and decadent pastries for decades. The classic glazed is a signature, but don’t miss a piping-hot chocolate long john, apple fritter, cinnamon roll or large Bavarian cream-filled donut. –R.B. stgeorgesdonuts.net
Runner-Up »Farmers Gastropub, farmersgastropub.com
»TeaRunner-Up Bar & Bites, teabarandbites.com
»HurtsRunner-Up Donut Co., wannahurts.com
»TheRunner-Up Red Room at Flame Steakhouse, flamesteakhouse.com
�
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CheeSeMaker
SeaFood
edgewood Creamery
Crabby’s seafood Bar & Grill
in Purdy, Missouri
in Joplin, Missouri
At Edgewood Creamery in Purdy, Missouri, the Fletcher family produces high-quality cow’s-milk cheeses: mild and sharp Cheddars, Ozark Mountain Blue, cheese curds and fromage blanc. Try the milk and honey fromage blanc on your next bagel. –R.B. edgewoodcreamery.com
runner-Up »Terrell Creek in Fordland, Missouri, terrellcreekfarm.com
Crabby’s Seafood Bar & Grill has a fairly Spartan exterior, but don’t be fooled – inside, chef Damien Tiregol is cooking some of the most vibrant seafood dishes around. Specialties include scallops with a beurre blanc sauce and pan-seared Chilean seabass, although the Alaskan king crab legs and fresh oysters shouldn’t be missed. –A.E. crabbysjoplin.com
»Touchrunner-Up Restaurant & Oyster House, touch-restaurant.com
FarMerS gaStropuB British-inspired Farmers Gastropub has gone far beyond traditional pub fare under the watchful eye of chef-owner Andy Hampshire. Since original owner Bill Griffiths handed over the reins to Hampshire, the gastropub’s menu has flourished: Food is largely locally sourced and changes with the seasons, including dishes like ham-hock ramen and pan-seared Icelandic cod that complement classic pub fare like Scotch eggs. Hampshire also serves one of Springfield’s most indulgent brunches, with entrées like buttermilk-fried chicken livers and a full English breakfast. Although the menu has evolved significantly in recent years, Hampshire hasn’t forgotten his roots: Farmers Gastropub still serves the best fish and chips in town. –L.S. farmersgastropub.com
Sausage-making is an art at Hörrmann Meats: The butcher shop specializes in a variety of smoked meats, but its bratwurst and sausages, offered in flavors like bacon-cheeseburger, jalapeño-Cheddar and mushroom-Swiss, are standouts. Other best-sellers include smoked andouille, summer sausage and bone-marrow butter. –R.B. horrmannmeat.com
If you’re craving a perfectly cooked steak or superb plate of surf and turf, head to Jimm’s Steakhouse & Pub. The Hawaiian sirloin, marinated in pineapple juice, sherry and soy sauce, remains a longtime local favorite, and the Gorgonzola- or sautéed mushroom-stuffed filet mignon is a must-try. –R.B. jimmssteakhouseandpub.com
»Therunner-Up Order, theordersgf.com
»Cityrunner-Up Butcher, citybutchersgf.com
runner-Up »Flame Steakhouse, flamesteakhouse.com
CharCuterie Maker
SteakhouSe
Hörrmann meats
Jimm’s steakhouse & Pub
PHOTO BY STArBOArd & POrT crEATIvE
Clockwise from top: Pan-seared Icelandic cod, ham-hock ramen, fish and chips and Scotch eggs
ButCher Shop
Vegetarian
Hörrmann meats
the Wheelhouse
Locally sourced meat crowds the freezers at Springfield’s Hörrmann Meats. The family-owned store processes all of the meat it sells, including fresh cuts of beef, pork, bison, lamb and more. The knowledgeable staff helps customers navigate the right cut or find their favorite flavor of housemade sausage. –R.B. horrmannmeat.com
Focused on global cuisines that don’t always put meat at the forefront of every meal, The Wheelhouse offers a lot of vegetarian and vegan options. The truck’s most popular appetizer is its crunchy falafel with housemade chipotle-aïoli dipping sauce, and its veggie tacos are packed with wok-fried vegetables. –R.B. wheelhousefood.com
runner-Up »Harter House, harterhouse.com
runner-Up »Skully’s, skullysfoodtruck.com
Bread Baker
BarBeCue
neighbor’s mill Bakery & Café
Lost signal Brewing Co.
At Neighbor’s Mill Bakery & Café, the aroma of warm, fresh bread baking in the oven greets customers as they peruse the menu. Choose from more than 25 varieties of housemade loaves baked fresh daily, including bronze honey-wheat, focaccia and pumpernickel rye, or sample one on a grilled or cold sandwich. –R.B. neighborsmill.com
Chef Kymberlee Matney’s juicy Texas-style barbecue at Lost Signal Brewing Co. is smoked low and slow, then served up by the quarter or half pound. The mouthwatering selection includes beef brisket, pulled pork, smoked ribs and smoked chicken, and is best served with a hearty side of zesty Southwest coleslaw or hand-cut fries. –L.S. lostsignalbrewing.com
»B+Brunner-Up Boulangerie & Bakery, katiemadeit.com
runner-Up »Whole Hog Cafe, wholehogcafe.com
An Eclectic Menu That Varies With The Seasons St Louis’ Premier Cocktail Shop Spirits – Bitters – Bar Tools – Books Vintage Glassware – Classes
s
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4321 Manchester Ave. 63110 – 314-833-3088 – Locally Owned
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510 High Street Arrow Rock, MO 660.837.3324 CatalpaRestaur CatalpaRestaurant.com
CATERING
•
DINING
•
ENTERTAINING
PROUD TO BE VOTED YOUR FAVORITE CATERER!
Jour de Fete
Saturday, August 11 - 10am-6pm Sunday, August 12 - 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 • www.saintegenevievejourdefete.com
Bread of Life Enjoy the
Celebrate World Communion at Ladue Chapel Presbyterian Church
9450 Clayton Road S t . L o u i s, M. .i. s. .s o u r i 6 3 1 2 4 More infor mation at laduechapel.org/worship
314.664.7680
WWW
BUTLERSPANTRY
COM
saint louis, missouri
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R ising sTar
Katie BaKer The Gracious Plate
Katie Baker is committed to making quality cuisine accessible and easy to prepare for home cooks. Baker recently launched a locally sourced meal-kit company, The Gracious Plate, in the Springfield area; comparable to national meal-kit services like Blue Apron or HelloFresh, The Gracious Plate combines ingredients and simple recipes for healthy and easy-to-assemble meals at home. Baker sources most of her ingredients from local farmers and producers like Blue Heron Farm in Marshfield, Missouri. The kits are also completely gluten-free – a hat tip to Baker’s husband, whose dietary restrictions helped inspire the business. –L.S. thegraciousplate.com
Runner-Up »Cassidy Rollins, Progress, progresspopups.com PHOTO BY BRAndOn AlMS
Fine/Contemporary Dining
The Order If one restaurant has rocked Springfield in the past three years, it’s The Order. The upscale yet approachable spot aims to show guests the best of what’s grown in the Ozarks by sourcing ingredients from local farms for its hearty and refined fare. –A.E. theordersgf.com
Runner-Up »Harvest Restaurant in Rogersville, Missouri, harvestmo.com
outDoor Dining
Diner
sanDWiCh shop
Tea BaR & BiTes
Gailey’s Breakfast Cafe
The sUB shOp
The cozy outdoor courtyard at Tea Bar & Bites is magical; it simultaneously manages to feel like home and something from a dream. Serving breakfast, lunch and “evening fare,” Tea Bar is an ideal getaway, even if just for a few hours. Be sure to check the pastry case for rotating goodies like coconut crème cupcakes and lemon bars. –A.E. teabarandbites.com
With an ever-changing menu and new extended hours, Gailey’s Breakfast Cafe has expanded beyond brunch to become a true diner. Offering both breakfast and “brinner,” menu items range from eggs Benedict and the Freedom Waffle, topped with strawberries, blueberries and whipped cream, to country-fried steak. –A.E. gaileysbreakfast.com
With two locations in Springfield, The Sub Shop has been a local favorite for more than 40 years. Although it’s still cash-only, the secret to its staying power is clear: Sandwiches are made with a foundation of freshly baked bread and topped with Sub Sauce, a beloved house secret. –A.E. subshopspringfield.com
Runner-Up »Millsap Farms, millsapfarms.wordpress.com
Runner-Up »Casper’s, facebook.com/casperschili
Runner-Up »Sisters in Thyme, 417.873.9224
store: Wine seleCtion
store: Beer seleCtion
artisan FooD shop
KitChen/Bar store
BROwn DeRBy inTeRnaTiOnal wine CenTeR
BROwn DeRBy inTeRnaTiOnal wine CenTeR
MaMa Jean’s naTURal MaRkeT
everything kitchens
now boasting four locations in Springfield, MaMa Jean’s natural Market specializes in all-natural and organic groceries and personal care items. Grab a bite while you browse the aisles: The deli serves paninis, salads, smoothies and more, and weekend brunch offers items like avocado toast and a bagel sandwich. –A.E. mamajeansmarket.com
As its name suggests, Everything Kitchens is a one-stop kitchen shop that boasts an even bigger selection online. located in Springfield’s Brentwood Center, avid home cooks can peruse a wide range of tools and gadgets; don’t miss the complimentary cup of nespresso before scanning the shelves. –A.E. everythingkitchens.com
»VinoRunner-Up Cellars at the lake in Reeds Spring,
Runner-Up »Brown derby International Wine Center,
Missouri, vccellars.com
brownderby.com
Brown derby International Wine Center lives up to its name, boasting an expansive wine selection of imported, domestic and local options. Prices range from high end to bargain bin. Stop in for one of its regular tastings, and then grab a cart, scout the aisles dedicated to your favorite varietals and let the browsing begin. –R.B. www.brownderby.com
Brown derby International Wine Center features a variety of local beers, including those from Mother’s Brewing Co. and White River Brewing Co., as well as international brews and craft sodas. Beer-lovers can build their own craft beer six-pack, or ask the knowledgeable staff to help you find the perfect pint. –R.B. www.brownderby.com
» Runner-Up
» Runner-Up
Macadoodles, macadoodles.com
90
feastmagazine.com
a ug ust 2 0 1 8
Macadoodles, macadoodles.com
tie Food Truck: Savory
Skully’s
The Wheelhouse
Local ingredients meet international flavors at Skully’s, a food truck permanently parked on Springfield’s historic Commercial Street. Skully’s is known for its Pork on Pork ramen, featuring locally sourced smoked pork shoulder and crispy pork belly. Be sure to also try the hot wings, doused in an addictive blackened-chile sauce. –R.B. skullysfoodtruck.com
The Wheelhouse’s street-food fare focuses on Mexican- and Thai-inspired cuisine with other international flourishes sprinkled in. Get a taste of its unique approach with the PCKT taco, filled with shredded chicken, red onion, cilantro, cotija cheese and a drizzle of housemade satay, a Thai-style peanut sauce. –R.B. wheelhousefood.com
THANK YOU! FROM YOUR FARMER’S FAMILY
» Runner-Up
London Calling Pasty Co., londoncallingpastycompany.com
Food Truck: SweeT
caTerer
PineaPPle WhiP
The WheelhoUSe
A Springfield favorite, Pineapple Whip has been serving soft serve made with natural fruit juices for four decades. With four area locations, the family-owned favorite is never far away. Grab a spoon or a cone of the classic pineapple whip, or try one of the stand’s other flavors, including orange, strawberry-kiwi or mango-peach. –R.B. pineapplewhip.com
Combining primarily Mexican- and Thai-inspired flavors, The Wheelhouse specializes in street-food favorites. Cater your next party with perfectly balanced pad Thai, or opt for the premium taco bar, featuring scratch-made corn tortillas, house mojo sauce and shredded chicken, steak or veggie fillings. –R.B. wheelhousefood.com
»TheRunner-Up »HurtsRunner-Up Traveling Chef, Donut Whambulance, wannahurts.com
thetravelingchefcatering.com
Winner RestauRant of the YeaR
Also...
sPRInGfIeLD, Mo
#1 Best Burger #2 Bar Program #2 Brunch #2 Chef of the Year Andy Hampshire
FaST-caSual
Druff’s A diner for the modern age, Druff’s is ideal for any occasion: a tasty weekday lunch, a quick weekend meal to-go or even an early-morning business meeting. Belly up to the stylish counter for hearty breakfast bowls or the house signature, stacked grilled cheese sandwiches with sides of Lil’ Dipper soups perfect for dunking. –A.E. yumdruffs.com
»CityRunner-Up Butcher, citybutchersgf.com PHOTO BY AnA eLLiOTT
The Uncle Tatey sandwich
2620 S Glenstone Ave, Springfield, MO 65804 (417) 864-6994 farmersgastropub.com Inspired Local Food Culture
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Pure Prairie League October 6
BLue Oyster CuLt October 13
PaBLO Cruise October 20
POCO50th anniversary October 26 & 27
Ozark MOuntain DareDeviLs November 2 & 3
125 Grand Ave Steelville, MO 65565 573.775.2400 wildwoodspringslodge.com
92
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2018-2019
season
7-show season ticket package now on sale!
©Disney
Casual French bistro November 7-25
September 18-30
December 26 – January 6
March 26 – April 7
419 Westport Rd | Kansas City, MO 64111 Westportcafeandbar.com
Jan. 29 – Feb. 10
April 23 – May 5
May 14-26
October 5-7
December 6-9
March 12-17
December 11-16
February 22-24
December 22-23
March 1-3
A gathering place offering thoughtfully sourced goods and heartfelt hospitality.
March 5-10
fabulousfox.com/subscribe 314-535-1700 • fox box office
*See website for details and content advisories. Shows, dates & times subject to change. Season tickets are non-refundable.
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Open Every Day 7am – 3pm [ LIVE ] Bluegrass Brunch Every Sat & Sun 12pm – 2pm
4066 Russell Blvd. | St. Louis, MO | 314.300.8111 | fiddleheadferncafe.com Inspired Local Food Culture
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fast-casual
fine/contemporary Dining
Catalpa in Arrow Rock, Missouri From May through September, Catalpa features chef-owner Liz Huff’s fresh and creative cuisine. Her food draws influence from around the world, with dishes like pork shanks served over apple-orange-bacon chutney and shrimp sautéed in garlic oil with Chimayo chiles and lemon. Catalpa also opens in December for the Lyceum Theatre’s season. –Liz A. Miller catalparestaurant.com
Runner-up »Sycamore, sycamorerestaurant.com
Main Squeeze Leigh Lockhart was at the forefront of the fast-casual trend when she opened her brick-and-mortar vegetarian café, Main Squeeze, in Columbia in 1998. Soups, salads, sandwiches and wraps are served alongside all-natural juices and smoothies. Lockhart says she went the fast-casual route to ensure she could pay her employees a living wage; she calls counter service “bartending with good food.” –Nancy Stiles main-squeeze.com
Runner-up »International Café, internationalcafecolumbiamo.com
BruncH
Happy Hour
CaFE BERlin
Günter Hans European Pub & Café
From the Butch Jones platter, which wraps bacon and eggs in a pancake topped with apples and sausage, to the Anonymous Tacos, a trio of soft corn tortillas filled with scrambled eggs and veggies, you’ll find a plethora of fun and delicious weekend brunch items at Cafe Berlin. –Jessica E. Vaughn cafeberlincomo.com
At Günter Hans, specials are both sweet and savory: Drop by on a Thursday for a $4 glass of sangria, or take advantage of the daily deal, a free Bretzel with every liter. Take your stein outside and sip on downtown Columbia’s most secluded patio, the Günter Hans Biergarten. –Lauren M. Miers gunterhans.com
Runner-up » Runner-up »Nourish Café & Market, nourishcafemarket.com Room 38 Restaurant & Lounge, room-38.com PHOTO BY DREW PIESTER
Aji relleno de camarones with shrimp
columbia
Winners
Aji relleno de piccadilly with ground beef
Aji relleno de piccadilly with roasted pork
local favorite
Fulton CaFé in Fulton, Missouri Scratch-made Cuban fare is the star at Fulton Café in Fulton, Missouri, where owner Iris Atkinson creates food inspired by her heritage. Initially, Atkinson was reluctant to add more Cuban-inspired dishes for fear that they wouldn’t be popular, but customers have come out in droves for her puerco asado (oven-roasted pork), aji relleno (stuffed bell pepper) and more. –J.E.V. facebook.com/fultoncafe
Runner-up »Booches, 573.874.9519 PHOTO BY AARON OTTIS
mixologist
andrew Ruth, Barred owl Butcher & table Andrew Ruth isn’t afraid to take risks at Barred Owl. When the restaurant opened, he introduced the largest selection of amaro in town. His bar program focuses on sustainability by using scraps leftover from the kitchen, while also pushing diners to try something outside of their comfort zone. –Heather Riske barredowlbutcher.com
»DanRunner-up Dethrow, Flyover, flyovercomo.com Bar program: cocktails
BaRREd owl ButCHER & taBlE The cocktails served at Barred Owl are a perfect match for the dishes on the from-scratch, locally sourced menu. Here, bartenders make their own fresh-pressed juices, bitters, cordials and shrubs in house, resulting in truly unique, of-the-moment cocktails, like the Owl at the Moon, with cucumber-infused gin, Thai chile syrup, St-Germain, lime and egg white. –H.R. barredowlbutcher.com
Runner-up »Flyover, flyovercomo.com PHOTO BY AARON OTTIS
Bar program: Beer
Bar program: Wine
BaRREd owl ButCHER & taBlE
BaRREd owl ButCHER & taBlE
Barred Owl focuses on sourcing locally, and that ethos also applies to the beer selection. The list reads like a who’s who of Missouri craft breweries, from Logboat Brewing Co. and Bur Oak Brewing Co. in Columbia to Perennial Artisan Ales and Urban Chestnut Brewing Co. in St. Louis. –H.R. barredowlbutcher.com
True to form, the wine list at Barred Owl Butcher & Table focuses on small vineyards and unique varietals from around the world. The lengthy list includes red, white and rosé wines by the glass or bottle; take it easy with a $7 glass of Chardonnay or splurge on a $155 bottle of Napa Cab. –H.R. barredowlbutcher.com
Runner-up »Flyover, flyovercomo.com
»TheRunner-up Wine Cellar & Bistro, winecellarbistro.com Jessica BoWman
coffee roaster
coffee sHop
FREtBoaRd CoFFEE
FREtBoaRd CoFFEE
In keeping with its name, Fretboard Coffee lists what music was playing when each bag of beans was roasted on its packaging. Try the High Fidelity, a blend of light-, medium- and dark-roasted beans from Africa and South America, or the Brazil Rose Diamond, a lighter roast with aromas of orange flower, jasmine and rose. –L.M.M. fretboardcoffee.com
Tucked in the North Village Arts District, Fretboard Coffee’s chill vibes make it the perfect place to relax with a book or enjoy conversation over an expertly brewed cup of coffee. Try a toasty siphon-pot hand-brew or a refreshing glass of cold brew. On select evenings, enjoy your coffee with a side of local music. –L.M.M. fretboardcoffee.com
Runner-up »Shortwave Coffee, shortwavecoffee.com
Runner-up »Shortwave Coffee, shortwavecoffee.com
Cafe Berlin
Jessica Bowman took the top spot at Cafe Berlin this year after former executive chef Jamie Davis left for Chicago. Bowman is continuing the venerable Columbia restaurant’s tradition of hyper-local and hyper-seasonal fare. She’s even finding time to meet farmers in the field, including Patchwork Family Farms and Pierpont Farms, to both harvest produce and build relationships. To get a taste of her seasonal cooking, try the weekly special; past plates have included a smoked carrot and fennel salad with garlicky yogurt sauce and a spring vegetable polenta bowl with Parmesan, snap peas, purple daikon, broccoli rabe and a garlic-chive vinaigrette. –J.E.V. cafeberlincomo.com
» Runner-up
Calvin Davis, Revival, hotelfrederick.com PHOTO BY DREW PIESTER
Inspired Inspired Local Food Culture
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Meriwether Café & Bike Shop
in Rocheport, Missouri
Veer off the Katy Trail to make a pit stop at Meriwether Café & Bike Shop in Rocheport, Missouri, where you can air up your bike tires and grab delicious local fare. The trailside eatery opened last year, and since then, the colorful restaurant has been host to many a passerby for scratch-made breakfast, lunch and dinner. Stop in for a freshly baked pastry, or, if you’re looking for a heartier meal, try the Roche-Pork grilled cheese sandwich with aged white Cheddar, Patchwork Family Farms pulled pork, caramelized onions and chipotle-lime aïoli. –J.E.V. meriwethercafeandbikeshop.com
The Sunshine Bowl, with quinoa, heirloom tomato, local mixed greens, avocado, tahini-turmeric dressing and a sunny-side up egg
» Runner-Up
Revival, hotelfrederick.com PHOTO BY AARON OTTIS
Drink Like A Local
Seafood
St. Louis Classic Cocktail Party
Chris mcd’s Chris McD’s has served fresh seafood to complement its steakhouse fare since 1991. The local favorite offers salmon, shrimp and crab plates as well as seafood with Midwestern accents, like maple-glazed and prosciutto-wrapped jumbo sea scallops and Prince Edward Island black mussels and clams served over linguini in a garlic-white wine broth. –L.M.M. chrismcds.com
»Jazz,runner-Up A Louisiana Kitchen, jazzkitchen.com/ columbiamissouri
don’t miss a single serving 1 year $
30
September 8, 2018 Lafayette Square Park Find us on Facebook!
or
2 years $
56
StLouisCraftSpiritsCocktailWeek
SteakhouSe
CC’s City Broiler
runner-Up »Murry’s, murrysrestaurant.net
Allergen-free bakery and cafe. Dedicated freefrom gluten, peanuts, tree nuts, fish and shellfish. Specializing in allergies beyond the Top 8.
Hayley Garnett Photography
For more than 20 years, guests have flocked to CC’s City Broiler to dine on tender steaks and, as owner Scott Cleeton says, “the freshest seafood in town.” Order a classic cut, or try the Steak Sinatra: filet mignonettes over lobster mashed potatoes with fried asparagus and Lobster Newburg cream sauce. –J.E.V. ccscitybroiler.com
110 Orr St. Ste. 101, Columbia, MO 65201 573-777-9980 | www.range-free.com
Vegetarian
main Squeeze When Leigh Lockhart opened Main Squeeze in Columbia in 1997, she was serving all-natural juices and smoothies inside Lakota Coffee Co. She opened her own storefront a year later, and Main Squeeze has been a favorite for vegetarian fare ever since. Try the Ruby, a play on a Reuben loaded with tempeh, Swiss cheese, onion, sauerkraut, tomato, lettuce and Russian dressing. –N.S. main-squeeze.com
runner-Up »Nourish Café & Market, nourishcafemarket.com
THANK YOU KC! klubbkrokstrom.com 816-599-7531
3601 Broadway Blvd. Kansas City, MO
The Klubb
Coming BarBecue
Fall 2018
Events of Broadway
Featuring The Century Ballroom
Como Smoke and Fire Como Smoke and Fire prides itself on maintaining a sense of place, promising to serve ‘cue that reflects central Missouri. Try the thick-cut pork steak, cooked on the restaurant’s wood-fired grill, or the smoked pulled pork with spicy barbecue sauce. Must-try sides include beer-battered onion rings, baked beans and mac ‘n’ cheese. –J.E.V. comosmokeandfire.com
»Lutzrunner-Up BBQ, lutzbbq.com
All the grandeur and history of the Prohibition Era, restored for your dreamwedding or event. theklubbkc.com |
theklubbkc
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JosHua smitH
Barred Owl Butcher & Table In his second year as co-owner and head butcher at Barred Owl Butcher & Table, Joshua Smith is just getting started in his quest to elevate the shop’s whole-animal philosophy. Smith’s focus at Barred Owl is on curating and crafting the finest cut and cured meats, including steaks, chops, roasts, smoked meats, sausages and salami; his first experiment in charcuterie was guanciale, an Italian cured meat made with pork jowl. The butcher shop is Smith’s playground, a place he can experiment while also offering patrons the best cuts of meat the region has to offer. –J.E.V. barredowlbutcher.com
»BenRunner-up Parks, Barred Owl Butcher & Table, barredowlbutcher.com PHOTO BY DREW PIESTER
sanDWicH sHop
cHarcuterie maker
ButcHer sHop
cHeesemaker
uPRiSE BakERy
BaRREd owl ButCHER & taBlE
Barred owl Butcher & table
Goatsbeard Farm in Harrisburg, Missouri
A focus on quality, all-natural ingredients and freshly baked bread sets the sandwich selection apart at Uprise Bakery. Housemade kimchi adds extra crunch to the pulled pork bánh mì on ciabatta, house-cured and smoked bacon beefs up the BLT and even a classic PB&J is upgraded with organic peanut butter and organic raspberry or strawberry jam on sourdough. –J.E.V. uprisebakery.com
Barred Owl’s charcuterie program blends new- and old-world techniques while staying true to the restaurant’s whole-animal butchering philosophy. In the butcher shop’s two deli cases, dried salami, chorizo and culatello share space with less conventional offerings like pâté maison, head cheese and cha lụa (Vietnamese pork roll). –H.R. barredowlbutcher.com
Barred Owl Butcher & Table opened Columbia’s first true nose-to-tail butcher shop last summer, and it’s already become a fixture in town. In addition to traditional steaks, chops, sausages and ground beef, you’ll also find favorite menu items like beet hummus or pimento cheese, in addition to grab-and-go sandwiches. –H.R. barredowlbutcher.com
Runner-up »Fulton Café, facebook.com/fultoncafe
» Runner-up
» Runner-up
Volpi Foods in St. Louis, volpifoods.com
Sweet Springs, Missouri, hemmebrothers.com
farmers’ market
store: Beer selection
artisan fooD sHop
top ten wines
CRaFt BEER CEllaR
ClovERS natuRal MaRkEt
The shelves at Top Ten Wines in downtown Columbia are stocked with more than 2,500 wines, spanning local, domestic and international options. Stop in to sample what’s new during happy hour from 4 to 8pm Tuesday through Saturday, when bar tabs are 10 percent off and food specials like pulled-pork popovers are just $7. –J.E.V. toptenwines.biz
Whether you prefer mouth-puckering sours or bitter IPAs, you’re bound to find the perfect pour at Craft Beer Cellar. Browse the expansive selection, sip samples at the bar or simply ask the knowledgeable staff for help; the store’s new Beercierge program coaches employees in advanced beer knowledge to better serve your needs. –J.E.V. columbia.craftbeercellar.com
Far ahead of the slow-food movement in America, Clovers Natural Market has been supplying Columbia with all-natural and organic products since 1965. The shop offers a sweeping selection of specialty foods, home essentials and personal care items, from organic produce and vitamins and supplements to eco-friendly laundry detergent. –J.E.V. cloversmarket.com
» Runner-up
» Runner-up
» Runner-up
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Macadoodles, columbia.macadoodles.com
Runner-up »Hemme Brothers Farmstead Creamery in
Hoss’s Market & Rotisserie, hosssmarket.com
store: Wine selection
Macadoodles, columbia.macadoodles.com
Cheese at Goatsbeard Farm is made with a blend of milk from its 50 Nubian, Sable Saanen and LaMancha goats. Located about 20 miles from Columbia, the creamery produces high-quality fresh chèvre, a bloomy-rind cheese, a range of raw-milk cheeses and more. –L.A.M. goatsbeardfarm.com
Boone Olive Oil Co., booneoliveoil.com
Columbia Farmers’ Market For the 2018 season, the Columbia Farmers’ Market temporarily relocated to the Parkade Center parking lot, where it will be hosted until the completion of its new home, Agriculture Park. Featuring live music and more than 80 regional vendors, the market makes it extra fun to shop for fresh and local food. –J.E.V. columbiafarmersmarket.org
Runner-up »Boone County Farmers’ Market, boonecountyfarmersmarket.org
T h a n k yo u F e a s T readers For voTing
Woodsmen disTilling besT disTillery in Columbia Free Tours and TasTing Saturdays from 12pm to 6pm Tours are on the hour first at 1pm and last at 5pm
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Inspired Local Food Culture
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CHInESE & VIETnaMESE CUISInE
happy hour EvEryday 5pm - 7pm Appetizers And drink speciAls
1260 Bryan road, o’Fallon, Mo 63366
(636) 272-4429
http://www.asiancafebg.com/
NEW opENiNg TimEs! suN-Thurs 11 - 9 Fri-saT 11 - 10 ClosEd 3pm-5pm moN-Fri
thank you for voting us
best fried chicken in st. louis, again! #stayfried Lunch | Dinner | Weddings & Special Event Catering 3108 Olive Street (next to Pappy’s) Phone: 314.531.4668 | Catering: 314.295.8220 stlsouthern.com
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anna meyer
Range Free
Anna Meyer opened the first allergy-free bakery in Columbia in 2015, offering a menu free of wheat, peanuts, tree nuts, fish and shellfish. Menu items can also be made without soy, dairy or eggs – but that doesn’t mean her creations are any less delicious. Meyer makes everything from three-tier naked wedding cakes to yeast-free breads, gluten- and grain-free donuts and even tasty pies free of the top eight most-common allergens. You won’t want to miss Meyer’s breakfast pastries and baked goods, either: Try the biscuits and gravy with Patchwork Family Farms sausage, dairy-free quiche with Stanton Brothers eggs or the Cheddar biscuit with apple butter. –N.S. range-free.com
» Runner-up
Jeanne Plumley, Peggy Jean’s Pies, peggyjeanspies.com PHOTO BY AARON OTTIS
regional BreWery
microBreWery
Distillery
Winery
4 Hands Brewing Co.
loGBoat BREwinG Co.
woodsmen distillery
Röbller vineyard & winery
in Higbee, Missouri
in New Haven, Missouri
Robert Berendzen started out making barrels for other distillers before deciding to make spirits himself. Woodsmen Distillery in Higbee, Missouri, makes bourbon, whiskey and rum using grains grown on the Berendzen family farm – including rye – and aged on-site in their own barrels. –N.S. facebook.com/woodsmendistilling
Nestled in the verdant hills of New Haven, Missouri, family-run Röbller Vineyard & Winery makes European-inspired wines with regional grape varietals such as Norton and Vignoles. Visit the cozy tasting room and gift shop to sample the full wine list, including the summer-perfect dry rosé made with St. Vincent grapes. –L.A.M. robllerwines.com
Runner-up »DogMaster Distillery in Columbia, Missouri,
»LesRunner-up Bourgeois Vineyards in Rocheport, Missouri,
dogmasterdistillery.com
missouriwine.com
in St. Louis With its beer now sold in more than 170 restaurants, bars and stores in the Columbia and Jefferson City areas, St. Louis’ 4 Hands Brewing Co. has quickly become a regional favorite. In the Columbia beer scene, 4 Hands has collaborated twice with Logboat Brewing Co., including on Yeah Buoy, a refreshing summer lager. –L.A.M. 4handsbrewery.com
Runner-up »Urban Chestnut Brewing Co. in St. Louis, urbanchestnut.com
At Columbia’s Logboat Brewing Co., brewers aren’t afraid to tap into adventure. Core offerings like the Bobber Lager and Mamoot Brown Ale are complemented by special releases like a single-hopped pale ale, marzen-style lager and barrel-aged strong ale. This summer, try the Jerk Alert, a limited release double IPA with bright fruit and flower aromas and a juicy flavor that finishes with notes of pine resin. –J.E.V. logboatbrewing.com
» Runner-up
Flat Branch Pub & Brewing, flatbranch.com
ice cream & custarD
frieD cHicken
pizza
SPaRky’S HoMEMadE iCE CREaM
Ms. kim’s Fish & Chicken Shack
Pizza tree
Eccentric art-covered walls welcome customers at Sparky’s Homemade Ice Cream, which offers a selection of imaginative takes on classic flavors. Try the Oreo Speedwagon (cookies and cream with coffee), pineapple upside-down cake or s’mores. Make it a sundae with a brownie and fudge sauce or, for the 21-plus crowd, a boozy float. –L.M.M. facebook.com/sparkyshomemade
At her larger second location off Paris Road in Columbia, Kim Perry now serves up her popular fried chicken five days a week. At Ms. Kim’s Fish & Chicken Shack, families can feast on 12- to 20-piece meals with sides like collard greens and corn fritters, or stop in solo for a single serving. Either way, you’ll have a hot and fresh meal; at Ms. Kim’s, everything is made to order. –J.E.V. mskimsshack.com
Runner-up »Central Dairy in Jefferson City, Missouri,
Runner-up »Ozark Mountain Biscuit Co.,
facebook.com/centraldairy
ozarkmountainbiscuits.com
Burger
Fulton CaFé in Fulton, Missouri
Pizza Tree bills itself as Columbia’s “funnest” pizza shop, and you’d be hard-pressed to disagree. Classic pepperoni is the best-seller, but Pizza Tree earned its reputation with creative pies like the bánh mì, with Sriracha-glazed pork belly, the Corne Asada, with corn purée and queso fresco, and the Ranch Hands, with buttered onion, ground sirloin, peppered bacon and white Cheddar. –H.R. pizzatreepizza.com
Tucked among a medley of Cuban and American fare, Fulton Café’s burger is a standout. The Cuban-inspired patty is made with a blend of ground beef, pork and chorizo and topped with caramelized onions and shoestring potatoes. Pair it with a side of plantains for a true taste of owner Iris Atkinson’s Cuban roots. –J.E.V. facebook.com/fultoncafe
Runner-up »Shakespeare’s Pizza, shakespeares.com
Runner-up »Booches, 573.874.9519 Inspired Local Food Culture
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Butifarra negra, which features Catalan blood sausage, and the Keep it Classy cocktail with Henry McKenna 10-Year Bourbon Whiskey, benedictine and Lucano amaro
BarreD oWl ButcHer & taBle The impressive bar at Barred Owl Butcher & Table is the focal point inside the restaurant, but compelling cocktails are only half of the fun here. Barred Owl quickly became a dining destination after opening in 2016, beloved for its creative, seasonally inspired menus and whole-animal butchering philosophy. Stop in for a quick roast beef sandwich on a toasted hoagie for lunch or linger for a long dinner of housemade charcuterie, fried head cheese, pastrami-burnt end poutine and stracci pasta with a tomatobraised lamb shoulder ragu. Pair your meal with a local draft beer, bottle of dry Missouri wine or one of many craft cocktails. –J.E.V. barredowlbutcher.com
Runner-up »Fulton Café, facebook.com/fultoncafe PHOTO DREW PIESTER
fooD truck: savory
outDoor Dining
Diner
late-nigHt Dining
JaMaiCan JERk Hut
Flat BRanCH PuB & BREwinG
Broadway diner
Pizza tREE
Before you see Jamaican Jerk Hut, you can smell it – and hear it. The Caribbean-inspired food truck blasts smooth reggae tunes as co-owner Rexroy Scott cooks up heaping portions of jerk chicken, jerk pork steak, curry chicken, coconut rice and more. Pair your meal with a fruity Rasta lemonade or Jamaican soda. –J.E.V. facebook.com/jamjerkhut
Flat Branch Pub & Brewing is a Columbia staple thanks to its refreshing beers and hearty pub fare. Diners also love the expansive patio, which even in the sun-drenched days of early football season, is shaded by trees and umbrellas. Order the American Pilsner or green chile ale and relax in the middle of downtown. –N.S. flatbranch.com
Runner-up »Ozark Mountain Biscuit Co.,
»LasRunner-up Margaritas Mexican Restaurant,
ozarkmountainbiscuits.com
lasmargaritascolumbia.com
Runner-up »Ernie’s Cafe & Steakhouse, erniescolumbia.com
Pizza Tree offers arguably the simplest – and most effective – late-night service in town. From the restaurant’s walk-up window outside, order a slice (or two), choosing from cheese, pepperoni and one rotating “wild card” option, like the signature bánh mì pizza. During the school year, late-night service runs till 2am. –H.R. pizzatreepizza.com
Runner-up »Broadway Diner, facebook.com/broadwaydinercomo
confectioner
Bake sHop
Donut sHop
BreaD Baker
the Candy Factory
uPRiSE BakERy
Harold’s doughnuts
Barred owl Butcher & table
Beloved for its plump and decadent chocolate-covered strawberries, The Candy Factory has been Columbia’s go-to chocolate shop since 1974. Owner Mike Atkinson’s parents purchased the local institution in 1986, and today he carries on the legacy they built. Best-selling sweets include a chocolate pizza, sea-salt caramels and English toffee. –J.E.V. thecandyfactory.biz
For warm from-scratch breads, pastries, bagels and cookies, locals flock to Uprise Bakery. Choose from an array of baked goods for breakfast, lunch or dinner, from sweet cinnamon rolls to start your day to loaves of fresh ciabatta, focaccia and country walnut bread perfect for sandwiches to chocolate cupcakes topped with cream cheese frosting for dessert. –J.E.V. uprisebakery.com
Runner-up »Patric Chocolate, patric-chocolate.com
Runner-up »Peggy Jean’s Pies, peggyjeanspies.com
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Breakfast is served all weekend at Broadway Diner: The greasy spoon is open 24/7 on Thursday, Friday and Saturday. Slip into a red vinyl booth, plug a few quarters into the jukebox and order Broadway’s signature, The Stretch, a plate of hash browns topped with scrambled eggs, chili, Cheddar cheese and diced green peppers and onions. –L.M.M. facebook.com/broadwaydinercomo
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Start your morning (or evening) off on a sweet note with a from-scratch donut at Harold’s. Harold’s is best known for flavors like blueberry-citrus, maple-bacon and white chocolate-red velvet, but classics like the cinnamon sugar twist, frosted chocolate cake and original glazed shouldn’t be overlooked. –L.M.M. haroldsdoughnuts.com
Runner-up »Donut D-Light, facebook.com/donutdelight65202
It seems as though Barred Owl Butcher & Table makes just about everything in house. That philosophy extends to the house breads, ranging from crispy flatbread (perfect for scooping up dollops of the restaurant’s addictive beet hummus) to the warm, crunchy baguette served with the restaurant’s signature butcher board. –H.R. barredowlbutcher.com
Runner-up »Uprise Bakery, uprisebakery.com
iTalian
domeniCo’s italian restaUrant & Catering in Jefferson City, Missouri Since 1991, the Arcobasso family has been sharing its family traditions and cooking at Domenico’s Italian Restaurant & Catering in Jefferson City, Missouri. The menu features classics such as baked mostaccioli and pasta con broccoli and entrées like veal Parmigiano alongside signature dishes like Cajun chicken tortellini and chicken stir fry. –L.M.M. domenicosjeffcity.com
runner-Up »Sophia’s, sophiascomo.com
Japanese
Chinese
kampai alley
House of Chow
Take a turn down Alley A in Columbia to find Kampai Alley, a hip sushi bar nestled in the heart of downtown. Here, traditional Japanese dishes are balanced with those reflecting Midwestern influence; try the tuna and goat cheese with Fuji apple, cracked pepper and pumpkin-seed oil, or the crispy Brussels sprouts with lemon and chiles, plus sashimi, nigiri and more than 20 popular sushi rolls. –L.M.M. kampaialley.com
runner-Up »Osaka Japanese Restaurant, osakacomo.com
Family-style Chinese fare is the focus at House of Chow, which has been a Columbia staple since 1981. Americanized favorites such as sweet-and-sour chicken, lo mein and fried rice are served alongside more authentic cuisine such as mussels in black bean sauce, Cantonese roasted duck and braised tofu. –L.M.M. houseofchow-como.com
runner-Up »Szechuan House, szechuanhousecolumbia.com
Thai
MexiCan
Bangkok gardens
las margaritas mexican restaurant
If you like heat, head to Bangkok Gardens. Customers can request milder seasoning, but here, fiery favorites include chicken-coconut curry stew with bamboo shoots, carrots and sweet peas, and phat kaprow, with green bell peppers, snow peas, carrots, onions, zucchini and Thai basil in an oyster-chile paste. Pair your meal with a drink: Bangkok’s bar is one of the best-kept secrets in town. –L.M.M. bangkokgardens.com
Las Margaritas is well known for its Tex-Mex classics, including creamy queso, piled-high nachos and overstuffed burritos. However, you’ll also find more traditional Mexican dishes like carnitas with lettuce, tomatoes, onions, rice, beans and tortillas or arroz con pollo, chicken with sautéed vegetables, cheese, rice, lettuce, guacamole and sour cream. –N.S. lasmargaritascolumbia.com
»Thiprunner-Up Thai Cuisine, thipthaicuisine.com
runner-Up »La Terraza Mexicana Grill, ltmexicana.com
Voted #1 Caterer in Central MO… Thank you Feast readers
Globally Influenced Locally Sourced Central Missouri’s most sought after Catering & Events company. Combining unsurpassed customer service with inspired cuisine, we partner with our clients to create lasting memories of life’s most important events 573-636-0023 www.reveljcmo.com revelcatering@gmail.com @revelrevelry
CaTerer
revel Catering in Jefferson City, Missouri Before Johnny Graham returned to his hometown to open Revel Catering in 2014, the Jefferson City native was a globetrotting chef, serving celebrities like Keith Richards and the cast of Pirates of the Caribbean. His high-end catering experience translated into his catering business, where the focus is local fare made with a bit of French flair. –J.E.V. reveljcmo.com
runner-Up »Peachtree Catering, peachtreebanquet.com
Offering top tier catering services in our venue or yours. Complete specialty cocktail, wine and beverage service available. Inspired Local Food Culture
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JOIN US FOR SUNDAY BRUNCH OR DINNER! Enjoy Our Award Winning Breakfast Menu With Our Delicious Boozy Breakfast Cocktails & Chef MehmetŠ 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 • ayasofiacuisine.com
Bring this in for $10 off per person Addams Family Affair
Morticia and Gomez present a killer of a show in their typical Addams Family style. They have the fun task of finding who killed their normal neighbor, Norman. Morticia has invited a host of famous murderers to help them solve this murder mystery. Join the Addams family clan along with Freddy, Jason, Norman Baits, and Lizzy Borden for a night of merriment and murder in this interactive comedy mystery served with a 4-course meal to DIE for! Call for reservations today at 314-533-9830 Coupon valid through August, 2018. Not valid for groups.
4426 Randall Place • St. Louis • 314.533.9830 • bissellmansion.com
TRY US FOR YOUR SPECIAL OCCASION! From the Prezzavento Family to Your Family Chi Mangia Bene Vive Bene! ª To 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 Prime Rib Dinners the last weekend of every month Now selling our Signature Salad Dressing and Pasta Sauce. Bottled with love by our family for your family. Featuring Daily Lunch & Dinner Specials Reservations Recommended, Hours of Operation: Tuesday - Saturday 11am-10pm • Sunday Noon-9pm • Closed Monday
5442 Old Hwy 21• Imperial • 636.942.2405 • trattoria-giuseppe.com
With two children dying from drowning every day, teaching kids how to be safe around water is not a luxury; it is a necessity.
A PLACE FOR CONFIDENCE A PLACE FOR CONFIDENCE
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That is why last year the Y provided those in need of its programs and services, including for swim lessons. Because every child and explore the world safely.
gwrymca.org/opportunities
Thursday, August 9 THE MAGIC HOUSE 21+ Explore The Magic House after hours while tasting from the Top Pours, nominated by the St. Louis Post-Dispatch, including: Urban Chestnut Brewing Company Stumpy’s Spirits Distillery Robller Vineyard Winery Pinckney Bend Distillery The Winery at Shale Lake Schlafly Beer Chaumette Vineyards & Winery Wild Sun Winery Mastermind Vodka Endless Summer Winery & more! Tickets also include food samples, live music from Odds Lane and more! EVENT SPONSORS
Inspired Local Food Culture | Midwest
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Inspired Local Food Culture
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Emily Kate’s Bakery in Prairie Village, Kansas, is known for its from-scratch gluten-free treats. Named for owner Robin Knight’s daughters, Emily and Katie, the bakery features everything from rustic scones and artful cookies to decadent cupcakes and nostalgic toaster pastries. We recently caught up with Knight to learn where she likes to dine in the Kansas City area when she’s off the clock. –Lauren Smith
with Robin Knight owner,
emily kate’s bakery
ImagIne you have one entIre day to dedIcate to dInIng out In the Kansas cIty area: Where Would you grab breaKfast, lunch and dInner, and What Would you be orderIng at each spot?
urban table north ItalIa
If I’m going out for breakfast, I’m going to Urban Table in Prairie Village, Kansas, for chilaquiles. If I get a run in ahead of time, I’m starting with an appetizer of gluten-free French toast. For lunch, I love to share the grilled cauliflower, heirloom tomato and burrata appetizers at North Italia in Leawood, and then have the seasonal vegetable salad. For dinner, I would head to Lulu’s Thai Noodle Shop in the Crossroads Arts District for lad nar, pad se eu or Drunken Noodles.
lulu’s thaI noodle shop
Who or What do you belIeve Is a hIdden gem In the Kansas cIty area food scene? I think a hidden gem in Kansas City is Second Best Coffee. I’ll take my laptop and work there when I want to focus on a project: It’s open, busy and just really good. I had a honey-lavender latte the last time I was there and was really sad when my cup was empty. second best coffee
julep
beer KItchen
What’s your favorIte drInK, and Where In the Kansas cIty area are you orderIng It? I love Hendrick’s gin in a Mule, Martini or just with club soda. The Garden & Gun at Julep Cocktail Club is my current favorite. Where do you go for late-nIght eats and/or a nIghtcap?
“My current favorite meal is sharing some plates at Louie’s Wine Dive.”
sarah hoffmann
louIe’s WIne dIve
Beer Kitchen. You can get gluten-free mac ‘n’ cheese, and the bar is always just the right amount of crowded. What’s currently your favorIte meal at a local restaurant?
PHoToGRAPHY CoURTeSY INSTAGRAM USeRS
My current favorite meal is sharing some plates at Louie’s Wine Dive: Charcuterie, pecan Brussels sprouts, pineapple-tuna tacos and steak frites, to name a few.
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Who In the local restaurant scene InspIres you? the local pIg
I follow Sarah Hoffmann of Green Dirt Farm on Instagram and buy a lot of her cheese. I love the honesty of the images, the beauty of the space, the voice of it all and how it translates to the product. I also love Keara Masson, pastry chef at Rye; I’m inspired by her humor, fearlessness, talent and all around badass-ness. What’s your go-to specIalty marKet, grocer or farmers’ marKet – and What are you buyIng there? The Local Pig: sausages for grilling, pork cheek for tacos and bacon for everything.
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MAKING GREAT SERVES
w e s t p o r t s o c i a l- s t l . c o m Inspired Local Food Culture
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