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CHEERS TO ANOTHER 25 YEARS Navigate your way to Argosy Casino and discover the upscale dining experience of Journey and the endless good times at Hops House. Whether you’re in the mood for mouthwatering steaks complemented by fine wine or classic pub fare paired with a choice of over 60 craft beers, there’s a feast waiting for you at Argosy.
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Inspired Local Food Culture | Mi dw est
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feast 50:
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midwest
FOOD scene Table of conTenTs phoTo of grilled shrimp aT olive + oak (p. 69) by judd demaline
inside you’ll find deals and steals froM your faVorites
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AUGUST 2016 from the staff | 10 |
from the PUBLIsher
Break out the bubbly.
| 12|
dIgItaL content
What’s online this month.
| 14 |
feast tv
A look at the coffee episode.
| 19 |
dIne This month, we visit three spots, including a farm-to-table food truck in St. Louis, and take advantage of fleetingly in-season squash blossoms. In our monthly travel piece, Road Trip, senior editor Liz Miller visits Sedalia, Missouri, and shares where to dine, drink and stay this month while attending the Missouri State Fair.
| 33 |
drInK
We head to Sequiota Bike Shop’s patio in Springfield, Missouri, for refreshing boozy slushies. In his monthly column, The Mix, Matt Seiter plays with the classic Arnold Palmer, and in On Trend, we sample the growing number of gose beers available at local breweries.
| 45 |
shoP
We visit Green Dirt Farm’s new creamery in Weston, Missouri, talk to the woman behind some inventive mini-cupcakes and visit a new favorite at a St. Louis farmers’ market. We also find a great gadget for easily slicing up all your fresh watermelon.
| 55 |
meet the
Presented by
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| 60 | mystery shoPPer Buy it and try it: jaggery.
| 62 | menU oPtIons Cool off with a chilled cucumber bisque.
| 64 | sweet Ideas Pastry chef Chrisy Augustin’s watermelon-rum granita is a refershing alternative to ice cream.
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go to feastmagazine.com for details Inspired Local Food Culture
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Magazine Volume 7
presents
| Issue 8 | August 2016
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 Jennifer Tilman jtilman@feastmagazine.com, 314.475.1205
Farm to Fork
EDITORIAL Senior Editor Liz Miller, editor@feastmagazine.com Managing Editor Nancy Stiles, nstiles@feastmagazine.com Associate Editor Bethany Christo, bchristo@feastmagazine.com
Cocktails by Candlelight igh 6pm-9pm | August 24, 2016
Digital Editor Heather Riske, web@feastmagazine.com Kansas City Contributing Editor Jenny Vergara St. Louis Contributing Editor Mabel Suen Editorial Intern Sarah Kloepple Proofreader Christine Wilmes
Fivee Courses of local farm fare paired wi with th serv by cocktails served candleligh ightt! igh
Contributing Writers Ren Bishop, Ettie Berneking, Christy Augustin, Sherrie Castellano, Gabrielle DeMichele, Pete Dulin, April Fleming, Natalie Gallagher, Hilary Hedges, Audra Jenkins, Valeria Turturro Klamm, Anna Beck, Brandon and Ryan Nickelson, Daniel Puma, Scott Rowson, Matt Seiter, Matt Sorrell, Shannon Weber ART Art Director Alexandrea Povis, apovis@feastmagazine.com Production Designer Jacklyn Meyer, jmeyer@feastmagazine.com
Featuring local foods from our on-site garden & Foundations Farms!
Contributing Photographers Zach Bauman, Sherrie Castellano, Judd Demaline, Jonathan Gayman, William Hess, Bojwing Lee, Mark Neuenschwander, Aaron Ottis, Anna Petrow, Ana Pierce, Jonathan Pollack, Jessica Spencer, Jennifer Silverberg, Starboard & Port Creative, Alistair Tutton, Cheryl Waller, Brad Zweerink FEAST TV
producer: Catherine Neville production partner: Tybee Studios
CONTACT US Feast Media, 8811 Ladue Road, Suite D, Ladue, MO 63124 314.475.1244, feastmagazine.com
Tickets available now at
http://farm.bpt.me/ ttp://farm.bpt.me/ (314) 535-9700 | 4198 Manchester Ave., St. Louis, MO
www.SanctuariaSTL.com |
DISTRIbUTION To distribute Feast Magazine at your place of business, please contact Jeff Moore for St. Louis, Jefferson City, Columbia, Rolla and Springfield at jmoore@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 © 2010-2016 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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contributors
08.16
MARK YOUR CALENDARS!
natalie gallagher Kansas City, Writer Natalie Gallagher is a freelance food-and-drink writer. A Midwestern gal through and through, Natalie started her writing career in Minneapolis before moving to Kansas City in 2013 to take over as music editor at The Pitch. These days, she holds down a day job at a marketing firm in Kansas City’s Crossroads Arts District while fearlessly pursuing her right to happiness – which she usually finds in the form of agave-based cocktails and carbohydrates. You probably recognize Natalie from an awkward Tinder date you watched go down in flames at a nearby bar. She’s sorry you had to see that.
AUG 24
aaron ottis
Farm-to-Fork Cocktails by Candlelight | 6pm-9pm Savor five courses of local foods from our very own Foundations Farms & on-site garden, each paired with unique cocktails & served in romantic candlelit atmosphere. Purchase tickets online at SanctuariaSTL.com
Columbia, Missouri, Photographer Aaron Ottis resides in Columbia, Missouri, with his wife, Erica, and son. Raised in southern Illinois, he remains an avid Cubs fan living in enemy territory. He prefers to spend his free time hovering around a smoker, babying a rack of ribs.
ettie berneking Springfield, Missouri, Writer
SEPT 3
After growing up in the Kansas City area, writer and blogger Ettie Berneking moved to Springfield, Missouri, to discover the beauty of the Ozarks. From the latest restaurant opening to meeting the farmers who stock the local markets and health-food stores, Ettie gets to see the very best of what southwest Missouri has to offer. Her love of food began while watching her mom and grandmothers work in the kitchen, and it grew to become a passion after she started meeting the talented chefs, bakers, bartenders and restaurant owners who put their hearts and souls into the food they serve. When she’s not driving around the Ozarks or spending time at the lake, Ettie is often in her own kitchen trying out new recipes or working in her small garden.
SLU Appreciation Brunch | 8am-2pm Starting September 3, Enjoy our New Orleans brunch accompanied by live Jazz or Folk music, every Saturday & Sunday. SLU students get bottomless brew coffee and $1 beignets with a student ID! Get more info online at CafeVentana.com
SEPT 17
SLU Appreciation Brunch | 12pm-2pm We are welcoming students back to campus with a build-your-own brunch buffet, LIVE DJ, & “bottomless” mimosas & bloody maries! Get more info online at DiablitosCantina.com
jennifer silverberg St. Louis, Photographer Making photographs is something Jennifer has been doing since she was a young girl. Her passion for art, food, sustainability and responsible land use came much later. About five years ago she figured out how to bring those interests together in the world of food photography. Whether she’s in the finest restaurants, the corner butcher shop or the vast fields of the farm, Jennifer finds beautiful connections to food, the people who bring it to us and the animals that nourish us. Her food, portrait and lifestyle work can be seen in publications and advertisements around the world. You can follow her adventures and enjoy some general silliness on Instagram at @jennsilverberg.
SEPT 27
Kentucky Bourbon Trail Dinner | 6:30pm - 9pm Find adventure on a five whiskey, four course journey exploring distilleries from the Kentucky Bourbon Trail. Learn what makes bourbon special while enjoying gourmet Kentucky-inspired BBQ. Purchase tickets online at HendricksBBQ.com
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publisher’s letter
FeAst eVeNts
PhOTOGRAPhY BY LP CREATIVE STuDIO
what does it take to be the best? Certainly, it takes skill. But in the highly competitive food-and-drink industry, it takes quite a bit more than ability to rise to the top. This business requires owners to understand branding, marketing, human-resource management, Kaldi’s Coffee Roasting Co. took home wins for coffee roaster and coffee shop in customer service, St. Louis and, in this episode of Feast TV focused on the bean-to-cup journey of accounting and Kaldi’s brew, I traveled to one of the company’s partner coffee farms in El Salvador. also purchasing, Visit feastmagazine.com/feast_tv to watch the episode. beyond the baseline requirement of being able to create a great product. Whether offering customers a beautifully plated dish at a fine-dining restaurant, a cold can of craft beer or a perfectly runny bloomy-rind cheese, the top professionals shaping our culinary landscape are committed to excellence at all levels. In this, our annual Feast 50 Awards issue, we celebrate the people who are serving up the absolute best food and drink in our region. You voted – more than 100,000 votes were cast – and here we present your picks in 50 categories across three areas in our region. Each time we assemble the Feast 50 Awards, I’m impressed with the innovation and creativity of our winners. Dig into the results beginning on p. 68 and I am sure you’ll be equally impressed – and hopefully inspired to get out there and try something new. You’ll find the winners broken out by area so you’re able to focus in on your hometown favorites, but don’t overlook who took top honors in other areas of the state. I have a feeling you’ll find more than a few great excuses for a road trip.
Until next time,
stl
st. louis Craft beer Week Fri., July 29 through Sat., Aug. 6; stlbeerweek.com
Each night of this event will provide an opportunity to talk to brewers, pair food and beer, and meet other beer enthusiasts. Visit stlbeerweek.com for the full list of events. stl
Chefs Cook real Challenge Thu., Aug. 11, 3:30pm; Webster Groves Farmers’ Market; facebook.com/chefscookreal
Chef Jason Tilford of Milagro Modern Mexican battles chef Jesse Mendica of Olive + Oak in the next cook-off of the series. Get a voting noodle, sample the dishes and choose your favorite. Winner goes to the grand finale in October. KC
Feast of Fountains: A Food truck Fest Thu., Aug. 11, 5:30 to 7:30pm; Spirit of Freedom Fountain; feastmagazine.com/events
Join us for a food truck event highlighting a prominent fountain while guests enjoy food from some of Kansas City’s most popular food trucks. stl
Feast TV taste & see: breakfast for Dinner Fri., Aug. 19, 7pm; Public Media Commons; $15; ninenet.org
Watch Feast TV segments and enjoy presentations and samples from chefs featured on the show. Indulge in donuts, eggs, Bloody Marys, waffles, bagels, chocolate, coffee and even coffee stouts. stl
schnucks Cooks: Cucumber bisque Wed., Aug. 24, 6 to 9pm; Schnucks Cooks Cooking School; $45; schnuckscooks.com or 314.909.1704
Join us in the kitchen and learn how to make a chilled cucumber bisque and steak au poivre with a side of asparagus served with béarnaise butter. stl
KC
Feast 50 passport Mon., Aug. 29 through Wed., Aug. 31; passports are $10 and can be purchased at feastmagazine.com/passport, and then picked up at any Kaldi’s Coffee Roasting Co. location from Aug. 15 to 31
stl
We’ve rounded up deals from your favorites in the 2016 Feast 50 Awards poll and brought them together in one all-access passport. Restaurants, bars and shops in St. Louis and Kansas City are participating; take your pick of the spots you’d like to visit over a three-day period this month.
stl
Feast 50 Meet the Makers party Thu., Sept. 1, 6 to 9pm; Roth Living Showroom; tickets on sale Aug. 1
Join us as we close out our month long celebration of the Feast 50 Awards with an evening featuring many of the St. Louis-area winners. Sip and sample from your favorite restaurants, breweries, wineries and more while you experience live cooking demonstrations from Feast 50 winners. stl
louFest Music Festival Sat., Sept. 10 and Sun., Sept. 11; Forest Park; $95-$350; loufest.com
LouFest enters its seventh year, promising to be the best fest yet. With over 30 national acts on four stages, the Market Square showcasing local artists, and the Nosh Pit celebrating the Lou’s culinary excellence, you’ll never be wanting for what’s next. All this and more in St. Louis’ own backyard – Forest Park.
Catherine Neville stl
taste of st. louis Fri., Sept. 16 through Sun., Sept. 17; Chesterfield Amphitheater
The award-winning Budweiser Taste of St. Louis features tastes of the region’s best restaurants, culinary competitions, live cooking demos, free concerts, a marketplace and much more.
publisher@feastmagazine.com
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@cat_neville
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@cat_neville
PIZZERIA EST. 3.14.(2008)
FREE SALAD OR APPETIZER WITH ANY PIZZA PURCHASE, GOOD THROUGH 12/31. VISIT PI-PIZZA.COM/FEAST TO GET YOURS Award-winning deep dish, thin crust, whole wheat & gluten-free crust. Served in the White House, now near your house. Large craft beer & cocktail selection. PI-PIZZA.COM | @PISTL
ST. LOUIS | DC | CINCINNATI | BETHESDA
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DIGITAL CONTENT
hungry for more?
feastmagazine.com
connect with us daily:
thE fEEd: StL
PhoTogrAPhy By JACKLyn meyer
Two storied restaurant families – the Sybergs and the Abbadessas of The Pear Tree in Bevier, Missouri, – have joined together to open Twisted Tree Steakhouse in St. Louis. The old-school yet unstuffy restaurant serves dishes like crispy onion rings, steak and a signature batter-dipped lobster tail.
fACEbook. get a behind-the-scenes look at events (like Feast your eyes at the Contemporary Art museum in St. Louis) at facebook.com/feastmag.
tWIttEr. Follow @feastmag to see where we’re
dining and drinking (like our Feast of Fountains food truck fest in Kansas City).
PhoTogrAPhy By JonAThAn gAymAn
PIntErESt. Beat the heat with sweet frozen treats (like this raspberry, rose and neroli coconut ice cream) on our Ice Cream board at pinterest.com/feastmag.
PhoTogrAPhy By SAnDrA PArK
KeeYoung Kim and David Son want to bring accessible, quality Korean food to Kansas City, and they hosted their first pop-up restaurant for Sura Eats at The Bite in mid-July. The pair highlighted foods they grew up eating, including bibimbap, kimchi fried rice and deep-fried mandu (Korean dumplings) with pickled cabbage.
TasTe & see
morE on thE fEEd: Keep up with what’s happening in the region’s food-and-drink scene by visiting our daily updated news blog, The Feed, at feastmagazine.com/the-feed. We recently named our nine favorite burgers in St. Louis and five must-try ice cream shops in Kansas City. SPECIAL GIVEAWAY: Win a pair of tickets to Feast TV Taste & See: Breakfast for Dinner on Fri., Aug. 19.
Just head to the Promotions section at feastmagazine.com for all the details.
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PhoTogrAPhy CourTeSy @mATTheWSWeeT
thE fEEd: kC
InStAGrAm. hashtag your local food-and-drink photos with #feastgram for a chance to see them in Feast! Details on p. 114. Follow us @feastmag.
Watch our videos and Feast TV.
youtube.com/FeastMagazine
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at finca manzano, many of the coffee beans are hand-dried and raked throughout the day. it was established in 1892 and was home base for our exploration of el salvador’s coffee plantations.
TV
this is a side of coffee that you’ve never seen before. travel with host cat neville and the team from kaldi’s coffee roasting co. as they show you coffee’s journey from bean to cup. at the height of coffee’s harvest season, they trek to el salvador to visit three family-run plantations. each farm takes its own approach to growing and harvesting coffee, and we take you into the fields and behind the scenes at an on-site cupping: kaldi’s tastes and chooses the lot that is then shipped back to missouri, where it is roasted and brewed for local coffee-lovers to enjoy.
lp creative’s trusty drone was used to capture the breathtaking scenery in el salvador, where many active volcanos dot the landscape.
coffee trees cover the verdant hills at finca manzano. on our journey, we also visited two shade-grown coffee plantations, seeing the variations in growing techniques and philosophies.
feast tv is brought to you by the generous support of our sponsors: Missouri Wines
WhoLe Foods Market
L’ écoLe cuLinaire
Missouri Wines supports the more than 125 wineries operating in the state and is focused on promoting the industry’s growth and vitality.
Feast TV is proud to feature Whole Foods Market’s 365 Everyday Value line of products. Pick up ingredients at Whole Foods locations in the St. Louis area.
In St. Louis and Kansas City, L’École Culinaire offers high-quality culinary education from basic culinary skills to careers in management.
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the raphaeL hoteL
neW seasons spa and saLon
The Raphael Hotel is Feast’s official hotel, offering luxury accommodations and dining near Kansas City’s Country Club Plaza.
New Seasons Spa and Salon in south St. Louis County offers a full range of spa services and is the official salon of Feast TV.
In St. Louis, tune into the Nine Network (Channel 9) to watch Feast TV Saturdays and Sundays at 6:30pm.
Make a hair appointMent look as purrrfect as cat get 1/2 off selected spa services august only Whether you're looking for a massage, spa manicure & pedicure, facial, or just a shampoo and styling. we've got you covered!
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In Kansas City, watch Feast TV on KCPT (Channel 19) Sundays at 5:30pm.
You can watch Feast TV throughout mid-Missouri on KMOS (Channel 6) Thursdays at 8pm and Saturdays at 4:30pm.
Feast TV will air in the southern Illinois region on WSIU (Channel 8) every Monday at 12:30pm.
Check mylaketv.com to watch Feast TV in the Lake of the Ozarks area.
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is the key to exceptional service. • Exceptional Customer Service • Huge Selection and Savings • Proud Supporter of the Humane Society of Missouri
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fried egg, i’m in love
Farmtruk in St. Louis serves a B.L.E. with bacon, a sunny-side-up egg, tomato, greens and mustard aĂŻoli on sourdough on p. 23. photography by jacklyn meyer
trending now: Pastrami
on trend
Written by bethany Christo PhotograPhy by starboard & Port Creative
Recipes vary by deli and chef, but pastrami is traditionally made from a tough and fatty cut of beef, usually from the belly, which is brined, seasoned, smoked and steamed. It’s often used in a Rachel, the Reuben’s sister, with Thousand Island dressing, Swiss cheese and coleslaw on rye. Pastrami first gained popularity in America following waves of Jewish immigration in the late 19th century, and more than 100 years later, the deli staple is back in the spotlight.
stl
pig heart
st. LoUis. Farmhaus’ butcher boards have always attracted more adventurous eaters in the St. Louis area, thanks to housemade specialty meats like porchetta di testa, pig-ear terrine and pig-heart pastrami, the latter of which is frequently featured and a favorite of chef-owner Kevin Willmann. “I think guests try the pig-heart pastrami as a novelty and end up realizing it’s not so weird,” Willmann says. “It’s a muscle and tastes good. It’s a great outlet to put flavor and texture on the board – we really dial in on thickness and mouthfeel.” He starts by brining the hearts in No. 1 salt and water to help with the color. The itty-bitty, superlean hearts are then dried overnight and given a crust of brown sugar, peppercorn, coriander, anise and toasted fennel, plus dehydrated jalapeños for a little heat, before being smoked for two to three hours. In the past, he’s made pastrami using tongue and cow heart, and the pig-heart pastrami was even used on a sandwich in 2013 when Andrew Zimmern visited for an episode of Bizarre Foods.
Farmhaus, 3257 Ivanhoe Ave., Lindenwood Park, St. Louis, Missouri, 314.647.3800, farmhausrestaurant.com
kc
classic
mo
open faced
Kansas CitY. “I’m never not willing to have it on my
sPringFieLd, mo. There’s a butcher, a baker – no
menu,” Grand Street Cafe corporate chef Aaron Wells-Morgan says of his pastrami sandwich. Various adaptations of the sandwich have followed him from restaurant to restaurant; within six months of arriving at Grand Street three years ago, he had added it to the menu. Both the Lenexa, Kansas, and Kansas City’s Country Club Plaza locations offer the pastrami at lunch, served on toasted and griddled marble rye bread with housemade horseradish aïoli, his “A2” Worcestershire-based sauce, melted Gruyère and housemade giardiniera. He also uses leftover pastrami to make triple-cooked brunch potatoes, a dish of crispy potatoes, his A2 sauce, mushrooms and sautéed onions – all topped with Gruyère, two poached eggs, whole-grain mustard and hollandaise. To showcase the pastrami even further, Wells-Morgan added thicker-sliced seared pastrami to a bao bun with braised red cabbage sauerkraut, horseradish-pickled carrots, scallions and hot mustard aïoli.
candlestick-maker, yet – and some stellar sandwiches at Butcher + Baker in Springfield, Missouri, which opened in February. Katie Kring heads up the baking, with offerings such as cookies, graham crackers, pies and bread, while butcher Aden Watson cures lunch meats, prepares steaks and chops, makes sausages and more. His pastrami takes 10 days: Brined sirloin tri-tip (seasoned with coriander, clove, garlic, peppercorns and allspice) is smoked after being crusted with the same pickling spice. The pastrami is added to toasted Scandinavian seed bread with a caraway-stout cream cheese “schmear,” shaved beets, soured greens and vinaigrette, served open faced; pastrami can also be sliced to order to take home from the butchery. “We approached it thinking, ‘What’s the extended family of pastrami?’” Kring says. “The sandwich is influenced by certain flavors that grew up with pastrami and can coexist in that work – the Jewish deli tradition and Eastern European influences. I lived in New York, so I have very strong feelings about this particular subject.”
Grand Street Cafe, multiple locations, grandstreetkc.com
Butcher + Baker, 607 S. Pickwick Ave., Springfield, Missouri, 417.315.8602, butcherplusbaker.com
On
nE
n EO O
stl
q&A
don yamauchi
Locally Grown, Harvested and Served
executive chef, ameristar casino st. charles WrIttEN by NaNcy StIlES
ST. CHARLES, MO. Dining doesn’t take a backseat to gambling at
pinnacle Entertainment’s Ameristar Casino St. Charles. the company brought on acclaimed chef Don yamauchi earlier this year to oversee food operations at its various restaurants and clubs (pictured below right, with Pearl sous chef Jodie Ferguson). yamauchi, who first made a name for himself in the chicago area, was listed as one of the top 10 new chefs in america by Food & Wine and was nominated for a james beard Foundation award as one of the top five rising star chefs in 1993. (he lost to bobby Flay.) after several years at exclusive restaurants including now-shuttered le Français in Wheeling, Illinois, yamauchi made the leap to casino dining in 2007. after helping to revamp the menu at ameristar’s cajun seafood restaurant, pearl’s oyster bar, yamauchi is developing a chinese-Vietnamese restaurant for the casino called asia, opening early next month.
Ameristar Casino St. Charles, 1 Ameristar Blvd., St. Charles, Missouri, 636.949.7777, ameristar.com/st-charles
Celebrate at SqWires
LUNCH Tues-Fri • DINNER Tues-Sat WEEKEND BRUNCH 8am-3pm
photography by j. pollack photography
How did you get into the restaurant business? I’ve always known that I wanted to be a cook. I’ve known since I was 5 or 6; I sat in my uncle’s diner watching him cook, and I knew. I even told my mom and dad way back in the day that’s what I wanted to do, and they thought I was crazy. In the ’80s, red lobster was the best restaurant [I thought you could] go to – I thought I was very fortunate that I got to be a dishwasher and busboy there. [later I worked at] a restaurant called le Mikado in chicago. the reason I left is the chef said the most peculiar thing to me: he told me once, “I don’t ever want to get better.” I didn’t know what that meant, and I was too afraid to ask him, so I just never showed up again. I always wanted to be better. How is casino dining different than fine dining? there are definitely more moving parts. Fine dining, foodwise, was very hands-on, and I was on the line every day. here, it’s mostly overseeing the chefs at the restaurants themselves and giving them guidance when they need it. It’s a lot more tasting – I’ve definitely gained weight since I’ve been here! We try not to view our restaurants as an amenity to the gaming – we try to stand out on our own and be a unique destination for people to come and eat. I believe that if people would come in and see the restaurants – the beauty of bugatti’s [Steak & pasta], the fun atmosphere at pearl’s – they would come all the time. What will Ameristar’s new Asian concept be like? It’s 80 seats, under construction now. We hired a fantastic chef, her name is hai ying bushey, and she’s been testing recipes, and we’re also hiring a fantastic staff who I know is going to be able to deliver that product. I love that we’re changing things; when you see some of the things that we’re going to be doing at asia, you’ll love it. What do you think you bring to the St. Louis dining scene? I think I bring a high awareness of things that are done in chicago or New york and bring that cutting edge to ameristar – an outside perspective other than St. louis. I would just love for people to come in and see what we do. It’s such an amazing venue. I love ameristar because of all the changes we go through – big things are gonna happen here.
1622 Horseshoe Bend Pkwy | Lake Ozark, Missouri 65049 | 573-365-1777
SqWires Annex and Front Room for parties & events 1415 South 18th, Saint Louis 314 853-3522 • www.sqwires.com Inspired Local Food Culture
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where we’re dining From new restaurants to renewed menus, our staff and contributors share their picks for where we’re dining this month.
jolly cone Written by nancy StileS
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PhotograPhy by aaron ottiS
VAN BUREN, MO. The iconic yellow-and-red sign for Jolly cone in
Van Buren, Missouri, about an hour northwest of Poplar Bluff on Highway 60, promises “char-broil burgers,” but the walk-up shack offers so much more. Since 1953, Jolly Cone has been a local favorite for burgers, hot dogs, shakes, malts and ice cream. The cash-only restaurant is open during the Ozarks’ high season – mid-March to late October, depending on the weather – and it’s the perfect stop after a float on the Current River. The signature Jolly Burger, actually a housemade sloppy Joe, is just $1, or $1.50 with cheese; don’t miss specials like the towering Turtle Sundae with brownies, hot fudge and toasted pecans. Jolly Cone, 203 James St., Van Buren, Missouri, 573.323.4318
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west bottoms kitchen written by Jenny Vergara
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KanSaS city. Southern food hit Kansas City’s historic west bottoms neighborhood this June with the opening of West Bottoms Kitchen, a lunch-only restaurant and bar from father-daughter team Jim hamilton and hannah Murray. the compact menu features american dishes with a Southern influence: try the signature blackened meatloaf sandwich with smoked tomato jam, arugula and remoulade; the bLt with cornmeal-dusted fried green tomatoes, thick-cut bacon, roasted-jalapeño whipped goat cheese and greens; or shrimp and grits with blackened shrimp, aged-Cheddar grits, red-eye gravy and tasso cracklins. to pair with the Southern fare, the cocktail list leans more toward bourbon and whiskey, with several flavors of juleps including blackstrap molasses, fig or smoky peach. the small restaurant was designed by both hamilton and Murray, the latter of whom earned an interior design degree at the University of Kansas. the restaurant’s dining room is luxurious, yet masculine, with space for 35, plus 12 more seats outside. on weeknights and weekends, west bottoms Kitchen is also available for private events and catering.
West Bottoms Kitchen, 1623 Genessee St., West Bottoms, Kansas City, Missouri, 816.878.9694, westbottomskitchen.com
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stl wrItten by HeatHer rIske PHotograPHy by JaCkLyn Meyer
ST. LOUIS. one of st. Louis’ newest food trucks is taking farm-to-table fare on the road. the aptly named Farmtruk comes from longtime annie gunn’s sous chef samantha Mitchell. Farmtruk draws on a few ideas from the venerable restaurant in Chesterfield, Missouri, including local, seasonal sourcing and snoot-to-tail butchery. standouts include the griddle burger, with Piedmontese beef, house-cured swabian Hall bacon from such and such Farm, baetje Farms goat cheese and crispy onions, and the lamb burger, made with a local lamb patty and topped with local honey, cucumbers, tzatziki sauce, homegrown tomatoes and greens on a brioche bun. along with burgers and sandwiches, Farmtruk also offers seasonal sides like its “fresh” fried rice, with sautéed summer vegetables, buttonwood Farm chicken confit and a sunny-side-up egg with pea shoots, or the roasted jalapeño mac ‘n’ cheese topped with brisket. In addition to whole-hog offerings, Farmtruk always has at least one vegan option on the menu, such as tacos with local MoFU tofu, cabbage slaw, pickled onion, jalapeño, cilantro and avocado cream, and at least one dessert, like the seasonal blueberry gooey butter cake. you can also catch the truck most saturday mornings at the tower grove Farmers’ Market with breakfast items including a baetje goat cheese pancake with elderberry syrup and bourbon barrel-aged maple syrup or the b.L.e. sandwich with local bacon, a sunny-side-up egg, tomato, mixed greens and mustard aïoli on sourdough.
Farmtruk, 636.373.1115, farmtrukstl.com
W I N E R Y
Come for the Wine. Experience the Ambiance. Return for the Friendships. Wild Sun Winery¼ where the outside world ends and serenity begins. 4830 Pioneer Road, Hillsboro, MO 63050 636-797-8686 | www.wildsunwinery.com
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destination: sedalia, missouri
road trip
WRITTEN By LIz MILLER
For 115 years, the Missouri State Fair has brought together agriculture, entertainment, and some darn good eats and drinks in Sedalia, Missouri. This year’s fair unfolds Aug. 11 to 21, and in addition to the usual carnival rides and games, epicurean highlights include The AgriMissouri Bistro & Market, a full-service farm-to-fork restaurant and market on the fairgrounds, and afternoon wine tastings and wine classes hosted by the Missouri Wine and Grape Board. For more information, visit mostatefair.com.
eat
Well known for its second-to-none beer selection, including brews from O’Fallon Brewery in the St. Louis area and Mother’s Brewing Co. in Springfield, Missouri, Fitters 5th Street Pub also serves a full menu of bar fare. Throw back a few cold ones with beer-battered cod tacos, filled with slaw and sweet Thai chile sauce, or the barbecue flatbread with barbecued chicken, red onions, shredded cheese and barbecue sauce. For a quick bite, opt for an order of pickle chips, made with fried masa-coated pickles, or one of the restaurant’s salads. 500 S. Ohio St., 660.827.6500, fitters5thstreetpub.com
kehde’s barbeque With more than 50 years of experience under their belts, the Kehde family are seasoned barbecue experts. For three generations, the Kehdes have served a blend of regional barbecue styles at Kehde’s Barbeque, from a Carolina pork sandwich topped with Grandmother’s Slaw to a double-decker portion of your choice of smoked meat slathered with Kansas City-inspired sauce on Texas toast. Kehde’s also offers a lengthy list of burgers, eight options for fully loaded baked potatoes, specialty sandwiches and even burritos, as well as plenty of scratch-made desserts and root beer in frozen mugs. The restaurant has several dining rooms, including its “Kehde Flyer,” a restored 1920 railroad dining car. 1915 S. Limit Ave., 660.826.2267, facebook. com/kehdes-barbeque-288681257877854
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brick front grill Brick Front Grill has been serving Middle Easternand Mediterranean-inspired fare in Sedalia since 2006. The menu ranges from Greek gyros to kabsa, a Saudi Arabian dish, made at Brick Front with gyro meat or chicken, basmati rice, grilled potatoes, zucchini and yellow squash with a mildly spicy tzatziki sauce. Falafel, panini and kabobs dot the menu, as do specialty pita sandwiches. 3007 W. Broadway Blvd., 660. 827.2339, brickfrontgrill.com
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papa jake’s donut shop For more than 50 years, locals and tourists alike have been crowding into Papa Jake’s Donut Shop for freshly baked and fried donuts. The late founder Marion H. Siragusa retired several years ago, and new owners Tony and Jennifer Jacks haven’t changed much about the beloved donut shop. Plan to show up early – Papa Jake’s opens at 4am – to catch the shop’s most popular menu items: blueberry cake donuts and custard-filled long johns, plus a sack of donut holes.
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1200 W. 16th St., 660.826.6176, facebook.com/papa-jakes-donutshop-109034242470563
montserrat vineyards Just a half-hour jaunt from downtown Sedalia, a visit to Montserrat Vineyards in Knob Noster, Missouri, is well worth the trip. Order a glass of Montserrat’s Mont Blanc, a semidry white made with Seyval Blanc, or the Damifino, a semisweet red made with Catawba, and sip it inside the tasting room or on the winery’s raised decks overlooking its verdant vineyards. Montserrat also serves a small selection of food, including local cheese and sausages, to pair with your pour. 104 ne 641st road, knob noster, missouri, 660.747.9463, facebook.com/montserratvineyards-128285957205428
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sedalia area farmers’ market Founded in 2009, the Sedalia Area Farmers’ Market is less than a mile from the Missouri State Fair. Stop by on Tuesday or Friday from 3 to 6pm May through October to shop for local produce like nectarines from Peach Tree Farms in Boonville, Missouri, and eggs from the non-GMO-fed, pasture-raised chickens at Eifel Acres in Sedalia. Artisan eats are on offer, as well, like whole wheat or Asiago cheese-red pepper sourdough bread from Common Ground Cafe on the Osage in Warsaw, Missouri, and freshly roasted beans from Ozark Coffee Co. in Stover, Missouri. 1900 S. Limit Ave., 660.620.6841, sedaliaareafarmersmarket.com
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sleep hotel bothwell Boasting 48 rooms, the seven-story Hotel Bothwell is also a local landmark, listed on the National Register of Historic Places. The upscale hotel offers amenities including continental breakfast and a full bar inside The Oak Room Lounge, as well as a spa where you can book a massage, facial, body treatment, waxing, manicure or pedicure. Be sure to drop into its on-site restaurant, Ivory Grille, for a burger or sandwich for lunch, or steak and seafood for dinner. 103 e. fourth St., 660.826.5588, hotelbothwell.com
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georgetown country view estate Throughout the past 147 years, the Georgetown Country View Estate has changed hands several times; built in 1869 by Elisha W. Brown, a Sedalia banker, it once operated as a poor farm (also called a poor house) for Pettis County and has been operating as a quaint bed-and-breakfast since 2005. Located only a few miles from downtown Sedalia, each room is equipped with a private bath, and amenities include a full breakfast, pool, hot tub, pool table and exercise area. 22378 Highway H, 660.826.7468, georgetowncountryviewestate.com
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jamie davis
chef-owner, birdhouse fried chicken Written by audra Jenkins
CoLUMBIA, Mo. Chef Jamie davis got his start cooking in Columbia, Missouri, at uprise bakery, sycamore and the Wine Cellar & bistro, and after two years at acclaimed st. Louis restaurant sidney street Cafe and a stint in europe, davis is back at work in his hometown. diners can find him cooking at sycamore and managing the kitchen at Cafe berlin, but his real passion is his new pop-up restaurant, BirdHouse Fried Chicken, featuring local, free-range chicken sourced from buttonwood Farm in California, Missouri. (plus, he gets collard greens, cucumbers and herbs from three Creeks produce in ashland, Missouri.) Look for more collaborations this summer – in august, davis is hosting a pig roast in alton, Missouri, and will be serving burgers and fries at the Cafe berlin bazaar.
BirdHouse Fried Chicken, facebook.com/BirdHouse-Fried-Chicken-1040363079333665
photography by aaron ottis
What inspired BirdHouse Fried Chicken? i participated in a pop up while i was in st. Louis. it was more of a fine dining event – a globally inspired, seven-course menu at 33 Wine shop & bar. it turned out to be both successful and fun. When i got back from europe, honestly, i needed a quick way to generate some post-travel cash, and i thought of the pop up. in January, i did [birdhouse Fried Chicken as] sunday table service at sycamore, and i began considering how to make this happen more regularly, which led to collaborating with harold’s doughnuts for a fast-casual option this summer. Tell us about the food. being back in Columbia feels like home, so i thought about fried chicken, something my mom does really well. i serve it as sandwiches with collard greens, potato salad and peach cobbler. i make everything in-house: pickles, sauces, aïoli, buns and biscuits. people have really latched on to the collard greens – shout out to [chef-owner] kevin nashan at sidney street Cafe, whose recipe i started experimenting with. i’m now trying out some housemade celery soda and watermelon-basil soda, which i’ll also use as a base for cocktails. What does prep for a pop up look like? i make a prep-week schedule. i start with orders to my distributors – the chicken and vegetable farms – and i build around those deliveries. because i use prep kitchens at existing businesses, i try to work tactfully around their kitchen schedules and not to take up too much space. i do all the prep myself; i start working on the chicken three days out, and baking preparation takes two days, but i bake everything fresh the day of the event. it’s a bit of a heavy load, but i like to be busy. Without friends, though, it would be a failure. i’ve had good friends with me in the kitchen and dining room at all the events, and we have a lot of fun. What’s next? the great thing about pop ups is the novelty. i’d tire of it if it were an everyday thing. so i have no brick-and-mortar plans, but maybe catering or something like that. i want to try other things than fried chicken, too. i like being inspired by what’s available, what’s in season. i try to keep my prices affordable because i really love cooking and i want to feed people who need the food. i hope in the future to take some of the profit and invest it where it can do a lot of good.
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JuLy AND AuGuSt: SquASh BLOSSOMS
IN SEASON
pizza WrITTEn BY nAnCY STIlES
One of the most beautiful products of summer is also one of the most fleeting. Squash blossoms can be hard to find due to their highly perishable nature, but chefs love them for their mild flavor and floral presentation.
SPRINGFIELD, IL. You won’t see squash blossoms on the menu at American Harvest Eatery in Springfield, Illinois, but if you’re there at the right time, you just might catch a special from chefs Jordan and Aurora Coffey. Squash blossoms are grown specifically for the husband-and-wife team by nearby Suttill’s Gardens, so they show up as an appetizer, topping or garnish as they’re available through the season. American Harvest has featured them stuffed with a light cheese like ricotta or goat – or perhaps chorizo instead – and tempura-fried, or raw on a pizza with burrata and herb pesto. “The flavor’s real subtle – they’re flower petals, so they’re soft in texture, but it still has a squashy, earthy flavor to it,” Jordan says. “If you eat them raw, they have a light bitterness, so we usually dress them with a vinaigrette that’s got a bit of honey or some sweetness to balance it out.” Jordan says he and Aurora like to play around with different preparations of the special summer ingredient. “We do seasonal, contemporary American food,” he says. “We use what’s around, when it’s around – we’ll have squash blossoms through the summer until they’re done, and then it’s on to fall products.”
American Harvest Eatery, 3241 W. Iles Ave., Springfield, Illinois, 217.546.8300, americanharvesteatery.com
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ELLISVILLE, MO. Chef Mathis Stitt of Veritas Gateway to Food and Wine
in Ellisville, Missouri, likes to use squash blossoms as a complement to any dish with summer squash. “It keeps the dish relatively simple in terms of the number of ingredients but adds to the variety and texture,” he says. Stitt starts by removing the pistils (from female flowers) and stamens (from males), which he usually procures from Double Star Farms in Benton, Illinois. Then, he says, you can eat them raw, cook them, or batter and fry them. At Veritas, the sliced raw blossoms appear in a squash salad with roasted summer squash, goat cheese and arugula. In early July, he ran a braised pork entrée with raw squash blossoms, sweet corn-goat cheese, roasted zucchini, yellow squash and arugula, as well. He’s also complemented a summer squash soup with fried squash blossoms stuffed with an olive-anchovy-cheese mixture. “[Home] gardeners have the best access to squash blossoms because trying to buy them at a farmers’ market – they’re perishable and kind of expensive,” Stitt says. “But if you’re gardening, you can just get them as they’re available and throw them in salads or risotto dishes without having to worry about using them before they go bad. Squash is one of the best parts of the summer, and it has a lot of different uses that you can pull from.” Veritas Gateway to Food and Wine, 15860 Fountain Plaza, Ellisville, Missouri, 636.227.6800, veritasgateway.com
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Cacao, 5200 W. 59th St., Prairie Village, Kansas, 913.296.7485, cacaokc.com 28
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PHOTOGrAPHY BY VAInIllAYCHIlE/ISTOCK
PRAIRIE VILLAGE, KS. Squash blossoms are common in the cuisine of central Mexico, says Ivan Marquez, co-owner of Cacao in Prairie Village, Kansas. Marquez sometimes uses squash blossoms in a traditional quesadilla preparation, with Oaxaca or asadero cheese in a corn tortilla; in a creamy soup; or as a garnish with its meat entrées. Don’t miss the Flor de Calabaza enchiladas, though: Squash blossoms are used to make a béchamel-like sauce that tops the requesón cheese-filled tortillas. “Squash blossoms [taste] kind of sweet – it’s a very peculiar flavor,” Marquez says. If you can’t find the sunny yellow and orange flowers fresh, Marquez suggests tracking down a canned or jarred version and mixing it with ground beef or cheese. “We don’t try to complicate it a lot [at Cacao], and people love it,” he says.
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q&A
WRITTEn BY PETE DUlIn
KANSAS CITY. Once home to
a used-car lot with a tiny, bright orange office, 3014 Southwest Blvd. has been transformed by Michael Foust, chef-owner of River Market restaurant The Farmhouse, into Kansas City’s first permanent food-truck hub, Little Piggy. Foust is building an on-site kitchen commissary in an 8-by-40-foot shipping container for all hub vendors to use to alleviate problems like long lines and overcrowding that he saw at food-truck hubs in Portland, Oregon. The Westside hub, which opened in May, hosts Foust’s food truck, Red Wattle, and four permanent spots for Pie Hole, Wilma’s, Fungal Fusion and El Tenedor, plus one rotating spot for a guest chef and truck.
Little Piggy, 3014 Southwest Blvd., Westside, Kansas City, Missouri, 816.945.9866, facebook.com/LittlePiggyKC
4059 Broadway | Kansas City, Missouri 64111 | 816-931-4401 | thecornerkc.com
PHOTOgRAPHY BY zACH BAUMAn
Where did you get the idea for Little Piggy? I had no idea what I was doing. I [originally] bought a 35-foot-long truck [before I had the lot] and took it to a third party to convert it. It was too heavy before the frame was replaced – the U.S. Department of Transportation wouldn’t allow it to travel on roads. After it was drivable, I thought, “Do I really want to drive this thing?” So I thought I’d park it. I came across the [Southwest Boulevard] parking lot and loved it. Then the food-truck hub idea came up. Tell us about Ethel, the Red Wattle truck that inspired Little Piggy. It’s a recreational vehicle: a 1953 Spartan Aircraft Co. trailercoach made of aircraft aluminum. I found the truck in a field in Rantoul, Kansas, drove up to the farm and asked the owner if I could buy it. He was moving to South Carolina, so he sold it to me that day in July 2015. We stripped the inside. The back bedroom is an office; Ethel has a six-burner gas stove, two fryers, a grill, steam table, double-upright refrigerator and cold-prep tables. It’s basically my kitchen at The Farmhouse – that’s what I wanted. What kind of food does Red Wattle serve? We work with farmers and what they bring us – pork, beef, rabbit and duck. It depends. We use smoking and roasting as techniques and go from there – we have fun while building our identity. Menu items rotate, but sandwiches include roasted pork on ciabatta with chimichurri and fried shallots and buttermilk aïoli; cheesesteak with fire-charred peppers, onions, smoked mushrooms and house-pickled vegetables on toasted brioche; and The Yardbird, chicken-fried chicken breast on bread with grilled baby kale, sharp Cheddar, housemade honey mustard and pickles. Why launch a food truck and the hub when you’re so busy at The Farmhouse? To have fun. I’ve been in the restaurant business for seven years – one restaurant is enough. There are still things I want to do, but not at The Farmhouse, where we [already] have our identity. With the truck, I can play more. We heard Alton Brown stopped by in May; how was that? He bought six sandwiches from Red Wattle, recorded a video and posted it on Facebook. It was viewed more than 253,000 times in six hours. I can’t fathom those numbers. We’ve [since] gotten a lot of people from out of town who want to try the truck. Thank god Alton liked the sandwiches! Kudos to my guys on the truck – chef Andrew Minks and Aaron Turvey – they have my back every day. What’s next for Little Piggy? I’d like to add some decks and soften the concrete feel of the lot. Also, I want to work with City Bitty Farm to install a rooftop garden on the lot office and figure out how to work through winter. I want to take out the graywater from the truck, run it through a charcoal system and use it to water that garden.
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Regional RestauRant guide As proud supporters of Feast Magazine, we encourage you to visit any of these fine establishments. From fine dining to fast casual to local wineries, there is an array of experiences to choose from, so support and eat local!
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2ndShift Brewing 1401 Olive Road New Haven, MO 573.237.3421 2ndshiftbrewing.com
Best Regards Bakery& Café 6759 W. 119th St. Overland Park, KS 913.912.7238 makethemsmile.com
Cleveland-Heath 106 N. Main St. Edwardsville, IL 618.307.4830 clevelandheath.com
Fratelli’s Ristorante 2061 Zumbehl Road St. Charles, MO 636.949.9005 fratellisristorante.com
4Hands Brewing Co. 1220 S. Eighth St. St. Louis, MO 314.436.1559 4handsbrewery.com
Bissell Mansion Restaurant& Dinner Theatre 4426 Randall Place St. Louis, MO 314.533.9830 bissellmansiontheatre.com
COMO Smoke & Fire 4600 Paris Road #102 Columbia, MO 573.443.3473 comosmokeandfire.com
Gallagher’sRestaurant 114 W. Mill St. Waterloo, IL 618.939.9933 gallagherswaterloo.com
5 Star Burgers multiple locations 5starburgers.com
Blues CityDeli 2438 McNair Ave. St. Louis, MO 314.773.8225 bluescitydeli.com
Corner Restaurant 4059 Broadway Kansas City, MO 816.931.4401 thecornerkc.com
Gram & Dun 600 Ward Parkway Kansas City, MO 816.389.2900 gramanddun.com
Aerie’s Winery 600 Timber Ridge Drive Grafton, IL 618.786.7477 aerieswinery.com
Byrd & Barrel 3422 S. Jefferson Ave. St. Louis, MO 314.875.9998 byrdandbarrel.com
Crushed Red multiple locations crushed-red.com
Hendricks BBQ 1200 S. Main St. St. Charles, MO 636.724.8600 hendricksbbq.com
Amigoni Urban Winery 1505 Genessee St. #100 Kansas City, MO 913.890.3289 winery.amigoni.com
Café Ventana 3919 W. Pine Blvd. St. Louis, MO 314.531.7500 cafeventana.com
Diablito’s 3761 Laclede Ave. St. Louis, MO 314.644.4430 diablitoscantina.com
Herbie’s Vintage 72 405 N. Euclid Ave. St. Louis, MO 314.769.9595 herbies.com
Arcadian Moon Vineyards & Winery 19203 Old Highway 40 Higginsville, MO 660.584.6661 arcadianmoon.com
Castelli’s Restaurantat 255 3400 Fosterburg Road Alton, IL 618.462.4620 castellis255.com
DrunkenFish multiple locations drunkenfish.com
IcesPlain &Fancy 2256 S. 39th St. St. Louis, MO 314.601.3604 icesplainandfancy.com
AyaSofia 6671 Chippewa St. St. Louis, MO 314.645.9919 ayasofiacuisine.com
Catalpa 510 High St. Arrow Rock, MO 660.837.3324 catalparestaurant.com
Duke’s 2001 Menard St. St. Louis, MO 314.833.6686 dukesinsoulard.com
Kaldi’s Coffee multiple locations kaldiscoffee.com
Baileys’ Range 920 Olive St. St. Louis, MO 314.241.8121 baileysrange.com
Cave Vineyard 21124 Cave Road Ste. Genevieve, MO 573.543.5248 cavevineyard.com
Edg-Clif Farms & Vineyard 10035 Edg-Clif Drive Potosi, MO 573.438.4741 edg-clif.com
Katie’sPizza & Pasta Osteria 9568 Manchester Road Rock Hill, MO 314.942.6555 katiespizzaandpasta.com
Beast Craft BBQ Co. 20 S. Belt W Belleville, IL 618.257.9000 beastcraftbbq.com
Chaz onthePlaza at the Raphael Hotel 325 Ward Parkway Kansas City, MO 816.802.2152 raphaelkc.com
EdgeWild Restaurant& Winery 550 Chesterfield Center Chesterfield, MO 636.532.0550 edgewildwinery.com
King &I 3157 S. Grand Blvd. St. Louis, MO 314.771.1777 kingandistl.com
Bella Vino Wine Bar & Tapas 325 S. Main St. St. Charles, MO 636.724.3434 bellavinowinebarstl.com
Citizen Kane’s Steak House 133 W. Clinton Place Kirkwood, MO 314.965.9005 citizenkanes.com
Farmer’s Gastropub 2620 S. Glenstone Ave. Springfield, MO 417.864.6994 farmersgastropub.com
Klondike Café atMontelle Vineyard 201 Montelle Drive at MO Hwy 94 Augusta, MO 636.228.4464 montelle.com
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LaChance Vineyards 12237 Peter Moore Lane De Soto, MO 636.586.2777 lachancevineyards.com
Ravanelli’s Restaurant 3AmericanVillage|26CollinsportDr. Granite City, IL | Collinsville, IL 618.877.8000 | 618.343.9000 ravanellis.com
St. James Winery 540 State Route B St. James, MO 800.280.9463 stjameswinery.com
TheMuddled PigGastropub 2733 Sutton Blvd. Maplewood, MO 314.781.4607 themuddledpig.com
LaCosecha Coffee Roasters 7360 Manchester Road Maplewood, MO 314.440.0337 lacosechacoffee.com
RetreatGastropub 6 N. Sarah St. St. Louis, MO 314.261.4497 retreatgastropub.com
St. Louis Kolache 1300 N. Lindbergh Blvd. St. Louis, MO 314.938.5656 stlkolache.com
TheSide Project Cellar 7373 Marietta Ave. Maplewood, MO 314.224.5211 thesideprojectcellar.com
Lew’sGrill & Bar 7539 Wornall Road Kansas City, MO 816.444.8080 lewsgrillandbar.com
Röbller Vineyard & Winery 275 Robller Vineyard Road New Haven, MO 573.237.3986 robllerwines.com
Stone Hill Winery 1110 Stone Hill Highway Hermann, MO 573.486.2221 stonehillwinery.com
Tom’s Town Distilling 1701 Main St. Kansas City, MO 816.541.2400 toms-town.com
Lona’s Lil Eats 2199 California Ave. St. Louis, MO 314.925.8938 lonaslileats.com
Salume Beddu 3467 Hampton Ave. St. Louis, MO 314.353.3100 salumebeddu.com
Strange Donuts multiple locations strangedonuts.com
Trattoria Giuseppe 5442 Old St. Route 21 Imperial, MO 636.942.2405 trattoria-giuseppe.com
MaiLee 8396 Musick Memorial Drive Brentwood, MO 314.645.2835 maileestl.com
Sanctuaria 4198 Manchester Ave. St. Louis, MO 314.535.9700 sanctuariastl.com
Stroud’s multiple locations kchopps.com/strouds
Triumph Grill 3419 Olive St. St. Louis, MO 314.446.1801 triumphgrill.com
Noboleis Vineyards &Winery 100 Hemsath Road Augusta, MO 636.482.4500 noboleisvineyards.com
Savannah Grille 1622 Horseshoe Bend Parkway Lake Ozark, MO 573.365.1777 savannahgrillerestaurant.com
SweetKatieBee’s 212 E. State St. O’Fallon, IL 618.622.9930 sweetkatiebees.com
Truffles andButchery 9202 Clayton Road St. Louis, MO 314.567.9100 todayattruffles.com
Olympia Kebob House and Taverna 1543 McCausland Ave. St. Louis, MO 314.781.1299 olympiakebobandtaverna.com
Schlafly Tap Room and Schlafly Bottleworks multiple locations schlafly.com
Ted Drewes 6726 Chippewa St. | 4224 S. Grand Blvd. St. Louis, MO | St. Louis, MO 314.481.2652 | 314.352.7376 teddrewes.com
Urban Chestnut Brewing Co. 3229WashingtonAve.|4465MancesterAve. St. Louis, MO 314.222.0143 urbanchestnut.com
Pint Size Bakery & Coffee 3133 Watson Road St. Louis, MO 314.645.7142 pintsizebakery.com
Spin Pizza multiple locations spinpizza.com
The Biergarten at Anheuser-Busch 1200 Lynch St. St. Louis, MO 314.577.2626 budweisertours.com
Vox Vineyards 19310 NW Farley Hampton Road #3 Kansas City, MO 816.354.4903 voxvineyards.com
Pi Pizzeria multiple locations pi-pizza.com
Square One Brewery and Distillery 1727 Park Ave. St. Louis, MO 314.231.2537 squareonebrewery.com
The French Bee Bakery 404 East St. Parkville, MO 816.673.0117 thefrenchbeebakery.com
Wild Sun Winery 4830 Pioneer Road Hillsboro, MO 636.797.8686 wildsunwinery.com
Q39 1000 W. 39th St. Kansas City, MO 816.255.3753 q39kc.com
SqWires 1415 S. 18th St. St. Louis, MO 314.865.3522 sqwires.com
The Jacobson 2050 Central St. Kansas City, MO 816.423.2888 thejacobsonkc.com
Wood Cask 10332 Manchester Road Kirkwood, MO 314.858.1085 thewoodcask.com
key:
Winery
Illinois
St. Louis
St. Charles County
Missouri
Kansas City
Inspired Local Food Culture
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FROM GRAPE TO GLASS Come experience elegant wines crafted from 100% estate American Heritage Grapes.
TERRAVOX TASTING ROOM AT GREEN DIRT FARM CREAMERY 1 0 9 9 W E L T S T R E E T, W E S T O N , M O 6 4 0 9 8 O P E N T H U R S D AY S T H R O U G H S U N D AY S , 1 1 A M – 7 P M
Celebrate St. Louis.
St. James Winery’s Estate Norton and a wood-fired Italian Meat Lover’s pizza – what could be a more perfect pair? Maybe if you enjoy both at The Gardens, our beautiful outdoor wine and beer getaway in St. James, Missouri. With a huge fire pit and yard games, The Gardens is the perfect place to gather and relax. Located directly between St. James Winery and Public House Brewing Company right off I-44. Stop by and savor our locally-sourced menu items with a glass of wine or pint of craft beer. Open seven days a week, now with extended kitchen hours.
THE GARDENS
540 State Rte B, St. James, MO 65559 800-280-9463 StJamesWinery.com/The-Gardens
A portion of every purchase is donated
to St. Louis non profit organizations. JULY – SEPTEMBER CHARITABLE RECIPIENT :
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take the wheel
Check out Sequiota Bike Shop, where active summer crowds in Springfield, Missouri, enjoy sippable slushies, handcrafted sandwiches and bike rentals on p. 39. photography by brad zweerink
trending now: gose
on trend An unfiltered German wheat beer soured with Lactobacillus, gose (pronounced goes-uh) has a distinct salinity from the addition of salt and subtle floral notes from coriander. The beer has been brewed in Germany for hundreds of years, all but disappearing in the middle of the 20th century; now, craft breweries are riffing on the traditional style. Sour, salty and sessionable, goses are the perfect summer thirst-quencher.
Written by HeatHer riske PHotograPHy by jonatHan gayman
5 spots to find gose beers Several different goses have graced the menu at the soon-to-expand earthbound Beer on Cherokee Street in St. Louis, including a toasted coconut gose, a strawberry gose and Fuzzy Pickles, a gose dry-hopped with Sorachi Ace, a Japanese hop varietal with a dill and lemongrass aroma. Kansas City’s Boulevard Brewing Co. describes its hibiscus gose as a “great introductory sour beer” – the tangy, sweet beer is brewed with the traditional coriander and sea salt, then steeped with dried hibiscus flowers to create a pink hue. 2nd shift Brewing – which will move from New Haven, Missouri, to St. Louis later this summer – originally brewed its Green Bird Gose, a traditional take on the style, for Bridge Tap House & Wine Bar in Downtown St. Louis. Last fall, St. Louis-based 4 Hands Brewing Co. collaborated with chef Josh Eans of Columbus Park Ramen Shop in Kansas City on a preserved lemon gose. The beer, which was released in 16-ounce cans in June, features fresh lemon verbena and lemon basil from Prairie Birthday Farm in Clay County, Missouri. In 2014, Broadway Brewery brewed its first sour to celebrate its fifth anniversary in Columbia, Missouri. The aptly named 5th Anniversary Gose pays tribute to the traditional German style, and it’s earned a permanent place on the menu at the downtown taphouse.
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BLOOMINGTON, IL. With its combination of limelike sourness and sea salt, Destihl Brewery chief executive officer and brewmaster Matt Potts describes Here Gose Nothin’ as the “perfect tequila-chasing beer.” The year-round offering is part of the Bloomington, Illinois, brewery’s Wild Sour Series, a line of kettle-soured beers created in 2013 to meet the rising demand for sour beers. Unlike barrel-aged beers, the Wild Sour Series beers are able to be brewed and released usually within a month. Potts uses the traditional method of spontaneous fermentation and makes it more time efficient by kettle-brewing native bacteria and wild yeasts from downstate Illinois for a hint of funkiness. He also subs out the usual table salt for a hand-harvested French gray sea salt to give the beer a more mineral mouthfeel. “We would consider our gose to be a contemporary spin… in that ours is more full bodied, sour and wild than a traditional gose,” Potts says. “We push the limits of acidity, sourness and tartness.” The brewery also produces a blueberry gose – inspired by a few Here Gose Nothin’ fans who French-pressed the beer through blueberries at home – and a smoked gose with English Oak-smoked sea salt and mesquite-smoked malt.
presents
Destihl Brewery, 1616 General Electric Road #1, Bloomington, Illinois, 877.572.7563, destihlbrewery.com
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key lime
sT. LOuIs. Perennial Artisan Ales owner-brewer Phil Wymore says the
brewery’s Suburban Beverage is a pretty easy sell during St. Louis’ hot, muggy summer months: The gose-style beer is brewed with Key limes, Meyer lemons and orange peel for a tart, tangy flavor reminiscent of a dry Margarita. Developed by Perennial brewer Andy Hille – who will soon open the doors to his own Rockwell Beer Co. – the beer originally hit Perennial’s tasting room as Suburban Beverage Gose-A-Rita in 2014, followed by bottle distribution in 2015. “You might call it a lawn mower beer,” Wymore says. “It’s a super thirst-quenching, easygoing, sessionable type of beer.” Wymore shies away from describing Suburban Beverage as a sour beer, instead telling newcomers that it’s a tart, German wheat beer with some salt and lime juice. “It’s comforting to let people know that the base style is actually traditional – gose’s been around a long time, much like a Berliner Weisse,” he says. The limited-release beer is the ideal summer sipper: The label even depicts a summer pool party and cookout, and the beer takes its playful name from a song by the band Real Estate. Perennial Artisan Ales, 8125 Michigan Ave., Patch, St. Louis, Missouri, 314.631.7300, perennialbeer.com
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rayTOwN, MO. Crane Brewing Co. is no stranger to sour, fruity beers; it opened at the end of last year in Raytown, Missouri, and specializes in saison, Berliner Weisse and lambic styles. Co-founder and vice president Chris Meyers says the team of former homebrewers knew from the get-go that they wanted to put their own spin on a gose, and the brewery’s grapefruit version hit shelves and taps early this spring. “Citrus fruits in general work well, but goses tend to lend themselves to more tart fruits because of the salt in the beer,” Meyers says. “We like using real fruit, so we hand-zested about 1,100 grapefruits and donated the rest of the fruit to a local food pantry in Raytown.” Grapefruit is commonly used in easy-drinking shandies and radlers, which Meyers says makes it an easy transition for those new to sour styles. The first gose Crane brewed was a tangy orange, still available in limited capacity until it runs out. Look for a gooseberry gose this fall. “We’re all pretty excited that such an old, almost-extinct style of beer is having a resurgence,” Meyers says.
Crane Brewing Co., 6515 Railroad St., Raytown, Missouri, 816.743.4132, cranebrewing.com Inspired Local Food Culture
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WINE
edg-clif farms & Vineyard’s 2014 Vignoles written by Hilary HedgeS
provenance: Potosi, Missouri pairings: Seafood gumbo • Smoked salmon • Sushi
the Missouri wine and grape board has declared august Vignoles month – celebrate by opening a bottle of Edg-Clif Farms & Vineyard’s 2014 Vignoles. this semidry wine, made from estate-grown grapes, has floral aromas and a bright, crisp acidity. it has rich flavors of pineapple and a touch of citrus – think candied lemon peel – on the finish. edg-Clif’s Vignoles took home a silver medal from the Missouri wine Competition in 2015. it’s available at its tasting room in Potosi, Missouri, and at select retailers in the St. louis area. Edg-Clif Farms & Vineyard, 573.438.4741, edg-clif.com Hilary Hedges is a former newsie whose passion for wine led her out of the newsroom and into the cellar. She is currently the director of sales and marketing and assistant winemaker at Amigoni Urban Winery in Kansas City’s West Bottoms.
BEER
4 Hands Brewing co.’s city wide written by brandon niCkelSon
style: american Pale ale (5.5% abV) pairings: Grilled meats • Heavy cheeses
4 Hands Brewing Co. is showing its St. louis pride in more ways than one with City wide. the city’s iconic flag is emblazoned on the side of the 16-ounce can, which also lists suggested food pairings of pork steak and toasted ravioli. 4 Hands even upped the ante by contributing a portion of the revenue to St. louis charities. this aPa has a great hop character and a wonderful balance with the malt. it’s light enough to enjoy in the august heat and punchy enough to pair with a wide range of foods. it’s available year-round at area retailers and at the brewery’s laSalle Park tasting room. 4 Hands Brewing Co., 314.436.1559, 4handsbrewery.com Brothers Brandon and Ryan Nickelson are available to help with beer picks and pairing recommendations at their store, Craft Beer Cellar, the only all-craft beer shop in the St. Louis area. Craft Beer Cellar is located at 8113 Maryland Ave. in Clayton, Missouri. To learn more, call 314.222.2444 or visit craftbeercellar.com/clayton.
SPIRIT
Pinckney Bend distillery’s Hand crafted american Vodka written by Matt Sorrell
provenance: new Haven, Missouri (83% abV) try it: with Pinckney bend’s tonic syrup, club soda and a
squeeze of lime.
Pinckney Bend Distillery, 573.237.5559, pinckneybend.com When he’s not writing, Matt Sorrell can be found slinging drinks at Planter’s House in St. Louis’ Lafayette Square or bartending at events around town with his wife, Beth, for their company, Cocktails Are Go.
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stl q&a
stephen savage co-owner, start bar
written by Valeria turturro klaMM
st. louis. Start Bar, a 21-and-up arcade
bar that plays only ’90s music and features iconic arcade games from the ‘70s to the ‘00s, opened in downtown St. louis mid-July. Consips, a hospitality group owned by restaurateurs Stephen Savage, Jared ater, nicholas del gaiso and louis groff, who also own wheelhouse downtown next door, dreamed up the concept in october 2015. “everything about it – from the venue, décor, games, pizza, canned beer, adult slushies and snow cones – what’s not to love?” Savage says. Where did the idea for Start Bar come from? we have always tried to utilize the space next door. we love being downtown, and we love this area. the energy that we get even when there’s not an event going on downtown, it’s lively for us. the idea came up, and it was like, why not do it? it’s an incredibly fun project, and we moved on it really quick. How was the process of developing Start Bar different than Wheelhouse? we want people to come and be wowed in a completely different venue than wheelhouse. anyone can take this building, throw games in it and call it an arcade bar. but how do you make it truly something different? the hard part was the design and the brand, and that’s why we hired [St. louis agency] atomicdust. they did a phenomenal job researching what arcade bars are and telling us they wanted to go a completely different direction. it’s a very unique concept, and it complements wheelhouse incredibly well in the sense that it’s nothing like it. How did you decide which games to install? we hired a games manager. He is a game fanatic – your true gamer. Pinball, console, cabinet – you name it; he plays it. He came up with our list that we wanted, and we narrowed it down. Most people probably believe that these cabinet games are plentiful and that they’re ready to work and be played on. that’s not the case. the technology is so old in them that they’re temperamental. What games did you pick? eighteen cabinet games, including Pac-Man’s arcade Party, gauntlet, sit-down Star wars, four-player X-Men, nFl blitz, area 51, time Crisis ii, Carnevil, Mortal kombat ii and donkey kong; six pinball machines; Skee-ball; four stations with nintendo 64 consoles, plus Xbox one and PlayStation 4; and tons of patio games for the back patio. we’ll also have karaoke. What about the food menu at Start Bar? the food part was easy. we’re taking you back to the past when you were younger and got to eat whatever you wanted – pizza, candy, soda . everything is from scratch. we have rotating neapolitan-style pizzas and a rotating list of baked goods like a Cheetos krispie – a rice krispies treat replaced with Cheetos. i tried it, and i couldn’t stop eating it. the concept is stoner snacks; we’re going to be pretty fun with it. we also have a candy bar and adult milkshakes, slushies and snow cones. What about the bar? we want to offer a higher-end bar product. we have six crafted cocktails, 40 canned beers, four local drafts, canned wine, malt beverages and a selection of about 30 bourbons. Start Bar, 1000 Spruce St., Downtown, St. Louis, Missouri, 314.376.4453, startbarstl.com
PHotograPHy by Judd deMaline
Pinckney Bend Distillery is better known for its award-winning gin, but switch things up this summer and give its vodka a try. the hand-crafted, three-grain american vodka is created from a mash bill of 80 percent organic wheat, 15 percent barley and 5 percent rye. the distilling process is unique in that two stills are used: the wheat is distilled in a column still while the other grains are distilled in a pot still. after multiple distillations, the spirit is filtered through layers of activated charcoal. the resulting spirit is smooth, with an extremely clean finish. all that work is worth it; this vodka took home gold in the taste category at the 2012 Microliquor Spirit awards.
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on the shelf : august picks
Upcoming Events LIVE MUSIC - MAY - OCTOBER SCAVENGER HUNT - AUGUST 6 GRAPES TO GLASS - AUGUST 13 HARVEST FESTIVAL - SEPTEMBER 3 GRAPES TO GLASS - SEPTEMBER 10 OKTOBERFEST - ALL OCT. WEEKENDS GRAPES TO GLASS - NOVEMBER 12 AROUND THE WORLD DINNER NOVEMBER 12 KRISTKINDL MARKT - DECEMBER 3 & 4 BEAST FEAST - DECEMBER 9
573.486.3479
1110 Stone Hill Highway • Hermann, MO 65041 800.909.9463 • stonehillwinery.com Inspired Local Food Culture
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where we’re drinking Check out what we’re sipping at bars, restaurants, breweries, wineries and coffee shops.
colony espresso and beer co. Written by natalie gallagher photography by anna petroW
NORTH KANSAS CITY, MO. the beer list at colony
espresso and beer co. in north kansas city, Missouri, reads like a dream come true for brew devotees: 12 craft drafts on tap, plus 50-odd options for bottled and canned beer – and that’s not including around 10 cider options and 20 bombers. colony co-owner and beer director Zach henderson says drafts change daily at the shop, which opened in May, but the idea is to always pour something truly special. this is not your average selection of taps: past options have included gutch, an english-style mild ale with a wonderfully nutty profile from Defiance brewery in hays, kansas, or crane brewing co.’s seasonal kumquat Weiss in a large-format edition, as well as seasonal offerings from Martin city brewing co. and prairie artisan ales. With such a magnanimous beer selection, it’s easy to overlook the other half of colony’s business: artisan coffee. co-owner and coffee director
Drew cobb rotates the roasters offered at colony, usually serving at least two options – one local and one national, like kansas city roaster Messenger coffee and boxcar coffee roasters, based in boulder, colorado. Meetings happen in the morning, and colony’s open space and community tables offer a place for people to hunker down and get work done. both coffee and beer are served all day; however, around 4pm, the shop’s clientele transitions to beer-drinkers, and the coffee shop “work time” aspect tends to fade away. colony’s success is bolstered by its flexibility. “beer adds the whole community aspect, where most people are drinking with someone else,” henderson says. “We want it to be a place where you’re sharing your life and having a drink with someone.” colony espresso and beer co., 312 armour road, north Kansas city, Missouri, 816.800.4699, colonykc.com
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stubborn german brewing co. written by nancy StileS
WATERLOO, IL. St. louis is known for its vibrant beer scene,
Stubborn German Brewing Co., 119 S. Main St., Waterloo, Illinois, 618.504.2444, stubborngermanbrewing.com 38
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photography by j. pollack photography
but one of the newest brewing hotspots is just east of the Mississippi. Joining southern illinois breweries Old bakery beer co., excel brewing co. and Scratch brewing co., Stubborn German Brewing Co. opened in waterloo, illinois, in april, serving 12 German- and american-style beers on tap. Owners chris and tammy rahn renovated a 135-year-old building next to the courthouse square with the help of family and friends, including building a 40-person outdoor biergarten. the brewery’s seven year-round beers include Old ledger lager, Fountain creek Kölsch (made with local honey), Schitzengiggles (a Munich dunkel) and Stubbornfest (its take on an Oktoberfest style). look for seasonal offerings like summer’s tighty whitey, a witbier, as well. Food is not served at the brewery, so patrons are encouraged to bring their own or order in. the name is a nod to the rahns’ and waterloo’s German heritage, as evidenced by its motto: “real German beer, in a real German town, made by real Stubborn Germans.”
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ethan whitehill founder, wicket & peg
q&A
WrIttEn by JEnny VErgara
KANSAS CITY. Ethan Whitehill, chief executive officer of Kansas city advertising agency two West, is the mind behind Wicket & Peg, a missouri estate-grown craft bourbon that hit Kansas city shelves at the beginning of the year. With a love of bourbon – not to mention years of marketing and branding under his belt – Whitehill launched Wicket & peg as a modern bourbon brand, taking its name from the tools used to play croquet. you can pick up a bottle at several area liquor stores or try it in cocktails at Doughnut Lounge, Julep and the rieger.
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sequiota bike shop WrIttEn by rEn bIShop
| photography by braD zWEErInK
SPRINGFIeLD, Mo. there’s nothing like summer in the ozarks. humidity greets
Sequiota Bike Shop, 3521 S. Lone Pine Ave., Springfield, Missouri, 417.881.4488, facebook.com/Sequiota-Bike-Shop-830698220343785
photography by zach bauman
missourians with a warm embrace every august, and boozy frozen slushies served on Sequiota Bike Shop’s patio in Springfield, missouri, might be the cure. Frozen and blended until smooth, the slushies feature citrus notes, a variety of premium liquors and garnishes like fresh mint leaves, cherries and lime slices. offerings range from mango-margarita to pineapple and coconut. Slushie varieties rotate frequently, but Sequiota’s original flavor is always on the menu: the Four roses bourbon Slush was the first slushie created, and it remains its most popular. Featuring tea, orange and lemon juice, Four roses bourbon and a cool mint garnish, it’s designed for sipping on sunny days. Sequiota’s outdoor-only space also serves rotating nonalcoholic slushies in flavors like strawberry-limeade or frozen mocha. “We also have a lot of new charcuterie boards if people don’t want to eat a full meal,” adds owner anne baker. “We want people to hang out for a while, and we hope they do.”
What does Wicket & Peg taste like? most people taste vanilla, rich oak and citrus with light floral notes and a smooth, warm finish. the more mellow character and sweetness come from the fact that this is a bourbon made with 100 percent corn and no other grain. Some of the other characteristics come from small, 15-gallon barrel aging in charred missouri oak. Where is it made? In July, we moved our production of Wicket & peg to the East crossroads [arts District]. We partnered with michael Stuckey and Kyle claypool of Lifted Spirits Distillation, who are producing its spirits but also making Wicket & peg for us. coulter & payne Farm Distillery in union, missouri, had been our original producer, but because they are a small, family-owned company, they were having a hard time keeping up with demand. We will continue to buy all of the local ingredients from [coulter & payne], which are grown on their family farm, for consistency. What else are you looking forward to in the partnership with Lifted Spirits? Lifted Spirits has a tasting room in its new facility and is pouring Wicket & peg to taste there in addition to its own spirits. We also plan to sell our merchandise, including t-shirts, glassware and we have even found a source to make dog collars with small Wicket & peg whiskey barrels on each – like the ones that Saint bernards [have been depicted wearing] to rescue people. How are you introducing customers to Wicket & Peg? We have been busy hosting tasting events at local liquor stores, and we are also serving at festivals or fundraisers that are a fit for Wicket & peg. We just poured at the bacon & bourbon Festival [in Kansas city in april], and we also plan to co-host events with the midwest croquet association, a large and popular club when it was founded in Kansas city in the 1970s. We plan to host our own croquet tournament – [we’re] looking now for just the right spot to host it. at events, we always bring pop-up croquet to showcase what we call our “competitive leisure culture.” Is bourbon the only spirit you make? For now, yes. We are talking to the guys from Lifted Spirits about possibly developing a line of simple syrups that would basically allow you to whip up instant cocktails when combined with Wicket & peg bourbon. We like the idea of creating accessory items that will complement our single spirit. How do you like to drink Wicket & Peg? I like mine neat, but I have been experimenting with some different cocktail recipes on my own. restaurants also provide great inspiration. at grünauer, they make an excellent old Fashioned with Wicket & peg that brings out the sweet corn in the bourbon. also, chef Jasper mirabile Jr. [of Jasper’s restaurant] made an awesome [take on an] Italian negroni with my bourbon. Wicket & Peg, 1732 Cherry St., Crossroads Arts District, Kansas City, Missouri, wicketandpeg.com
Visit feastmagazine.com for Jasper Mirabile Jr.’s Italian Negroni recipe using Wicket & Peg bourbon. Inspired Local Food Culture
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perfect pairings Check out some of your favorite local wineries and the foods that pair well with their wines.
Sausage Pizza with Noboleis Vineyards’ Steepleview
Noboleis Vineyards’ 2015 Steepleview is an off dry red blend. It would pair well with a sausage pizza, preferably a thin crust with a spicy sausage such as andouille. The slight sweetness and fruit forward aromas of this wine would compliment the salty flavors of the pizza. The lingering heat of the sausage would be gently washed down with the smooth sweetness of Steepleview. These two pair well together because the flavors play off each other and create a harmonious dance in the mouth.
Crab-Stuffed Mushrooms with Balducci Vineyards’ Mia Bella Dry Vignoles
The refreshing acidity of the Vignoles complements the richness of the crab by refreshing your palate. The fruit character, along with its higher acidity, makes it a great pairing with rich shellfish such as crab or lobster.
Blackened Duck Small Plate with Aerie’s Chambourcin at the Winery at Aerie’s Resort
Aerie’s Chambourcin presents a focused acid structure in a medium body, playing nicely with the richness of the duck. The bright fruits balance the spice, while a lingering toasted oak and earthy finish recall a stroll in the beautiful Shawnee Forest.
Bacon Wrapped Chicken Breasts Stuffed with Goat Cheese, Spinach, and Basil with Wild Sun Winery’s Radiance
A blend of Chardonel and Vidal Blanc aged in stainless steel, this dry white wine is fruit forward with aromas of pear, peach and apple that complement the complexity of the dish. Its clean, crisp flavor and soft finish also pairs well with mild cheeses, seafood, pork and white sauce pastas.
Pappardelle Matriciana with RÖbller Vineyard’s 2012 Chambourcin Reserve
This rich, full-bodied red was barrel aged for two years followed by one year in the bottle. It expresses dark red fruit with an underpinning of anise and tobacco. The wine’s earthy notes pair well with the rich and robust Pappardelle Matriciana at Benedetto’s on Main in Wildwood.
Spicy Thai Dishes with St. James Winery’s Vignoles St. James Winery’s award-winning Vignoles pairs well with spicy Thai dishes. The semisweetness of the wine
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Clockwise from top left: Crab-stuffed mushrooms, blackened duck, pappardelle matriciana, and stuffed chicken breasts.
Grilled Halibut and Summer Salsa with Montelle Winery’s Sevyal Blanc
Similar to a New Zealand Sauvignon Blanc - this dry white is crisp & fresh with well-balanced acidity & tightly knit citrus flavors. There’s just enough body to hold up to meaty white fish & its acidity k & citrus kick enhance the flavors of the summer fruit salsa.
tin Ribeye with Blue Cheese Gratin with LaChance Vineyards Crimson Cabernet cools the hot spice of the dish, and the aromatic qualities in each complement and balance the other.
The Crimson Cabernet cuts through the beautiful ribeye cap (fat of the ribeye) and pairs perfectly with the
earthiness of the potatoes toes and the baked blue cheese.
Beef Tenderloin Trio with EdgeWild Cabernet Sauvignon
Each beef medallion is separately topped with roasted shiitake mushrooms, blue cheese butter and Dijon mustard cream and served with mashed potatoes and smoked gouda creamed spinach.
Pasta in Tomato Sauce with Cave Vineyards’ Norton
Our estate-grown Norton pairs perfectly with your favorite pasta and tomato sauce! Tomatoes are acidic and require a wine with acidity, like Missouri’s own state grape, Norton. Save some Norton for dessert, too: try dunking dark chocolate and cherry biscotti in your glass. The notes of cherry in the wine complement the biscotti, and the chocolate adds sweetness.
Green Dirt Farm’s Rosemary Sheep’s Milk Cheese with Vox Vineyards’ Wetumka Wetumka is a heritage grape with naturally elevated acidity. This is expressed in the wine as a gooseberry-like tartness, and cuts through the fattiness of the cheese.Wetumka’s rich fruit expression complements the cheese’s herbaceousness, creating balance on the palate between fruit and floral characteristics.
Schweinbraten with Stone Hill Winery’s Norton
Feast Magazine is hosting a food truck event of each month in one of Kansas City’s beautiful parks. We’ll highlight prominent fountains throughout the city, while guests enjoy food from some of the city’s most popular food trucks.
p.m. - 7:30 p.m. 0 :3 5 1 1 t s u g u a thursday, OUNtaIN D ave. F M O D e e r F f o it ir p s aN r II BLvD. aND CLeveL h Creek at eMaNUeL
LOCateD aLONg BrUS
PartICIPatINg FOOD trUCkS ON aUgUSt 11 Jazzy B’s KC Pinoy
Estate grown, offers a nose of nectarineskinswithgooseberry and grapefruit flavors. Paired sauteed shrimp and a spicy remoulade sauce.
Greg Co. BBQ Pie Hole
Ohana’s Shaved Ice
Feast oF Fountains schedule - 5:30 p.m. - 7:30 p.m. thursday, september 8: The Concourse Fountain in Kessler Park
receive a free mist twst with every food purchase
Often compared to the great wines of southern Europe, our Norton is full-bodied and dry, with tremendous fruit and complexity to complement red meat, wild game, lamb or full-flavored foods. It’s grown on our estate vineyards and harvested late in the season at the peak of ripeness, then aged in small French, Hungarian and American oak barrels.While voluptuous now, it will develop complexity with aging. Ripe supple tannins, intense blackberry flavors and spicy aromas.
Sauteed Shrimp with Chandler Hill Vineyards’ Gray House Vignoles
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tea punch sTORy AnD ReCIPe By MATT seITeR PhOTOgRAPhy By JOnAThAn gAyMAn
tea punch yIelDs | 2 gallons |
40 40 6 30 30 40 60
oz vodka oz cognac or brandy bags ginger tea oz fresh lemon juice oz simple syrup oz chilled sparkling wine oz cold water
| preparation | In a 2-gallon serving vessel, add vodka and cognac. Add all tea bags and set in a sunny place for 1½ to 2 hours. Remove tea bags. Add remaining ingredients. serve.
from-scratch simple syrup
When making simple syrup with granulated sugar at home, use equal parts sugar to water. In order to make approximately the amount you need, take the total amount of syrup needed and divide it by 1.2 – for example, if you need 50 ounces of simple syrup, divide 50 by 1.2, which converts to the amount needed of each ingredient. If you choose to substitute honey or agave nectar for granulated sugar, simply divide the total amount of syrup needed by two and use that amount for both the water and honey or agave nectar.
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In honor of Feast’s sixth anniversary this month, I’m sharing a party-perfect recipe for tea punch. When you host a celebration or get-together, you want to enjoy time with your guests and not play bartender. There are a few solutions to free up your time: fill a cooler full of beer, load up a table with various spirits and mixers, or offer up a decorative punch bowl filled with a lovely cocktail. This summer, I’m partial to another option: cocktails “on tap.” Odds are you already have a drink
dispenser – a large glass or plastic vessel with a spigot. Make a batch cocktail or punch, fill up the dispenser and you’re done. For the hot and humid days ahead in August, I’d suggest making a punch inspired by a classic summer thirst-quencher, the Arnold Palmer, which blends iced tea and lemonade. With the addition of booze, some folks call it a John Daly; I’m going to call it tea punch.
Matt Seiter is co-founder of the United States Bartenders’ Guild (USBG)’s St. Louis chapter, a member of the national board for the USBG’s MA program, author of The Dive Bar of Cocktail Bars, bartender at BC’s Kitchen, and a bar and restaurant consultant.
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come visit us on the hill
makers of fine artisan salami, cured meats fresh sausage and antipasti
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open later this summer
“Thanks Feast readers for your continued support and we praise the lard for you every day!” 314.353.3100 www.salumebeddu.com
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12237 Peter Moore Ln | De Soto,MO, 63020 lachancevineyards.com
Inspired Local Food Culture
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For the third consecutive year
Bibamus Et Invenio!
Join the celebration with a Free glass oF bubbly throughout the entire month oF august
Truffles & Butchery 9202 Clayton Road Saint Louis, MO 63124 E: info@todayattruffles.com • T: 341.567.9100 & 7258 @Trufflesstl @Butcherystl www.todayattruffles.com
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plant ahead
Find creative and delicious plant-based eats and drinks that nourish you from the inside out from Core + Rind in St. Louis on p. 50. photography by cheryl waller
shop here
Kc
green dirt farm creamery WesToN, Mo. Green Dirt Farm Creamery debuted in early June, just off of State route 45, which leads directly into weston, Missouri. tourists and locals alike are flocking to the warm and rustic retail space that’s near green Dirt Farm’s new headquarters. the farm began making cheeses in 2002 and is known for small-batch, artisanal creations like Dirt lover, a bloomy rind cheese with vegetable ash.
inside the creamery is a retail cheese shop and tasting room with all of green Dirt Farm’s sheep’s milk cheeses, yogurts, cow’s milk ice cream (think flavors like malted strawberry and basil-cantaloupe sorbet) and soon, sheep’s milk ice cream, along with local charcuterie, beers from boulevard brewing co. and wines from Kansas city-based Vox Vineyards. the tasting room sells a picnic-perfect variety of local and regional food products: look for freshly baked bread from weston’s hearth bread co.; pickles from
chef’n ice cream sandwich maker written by nancy StileS
ice cream truck pass you by? Don’t worry: you can make a classic treat at home with the chef’n Sweet Spot ice cream-sandwich maker. recipes are included, which makes it all the easier to fill the silicone molds with brownie batter or your favorite cookie recipe and bake. add dd your favorite ice cream into the provided plastic molds to shape the ice cream, then pop it in the freezer. Mix it up with creative flavors or go classic with chocolate cookies and vanilla ice cream. For more information on the ice cream-sandwich maker, visit chefn.com. photography courteSy williaMS-SonoMa
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written by Jenny Vergara
|
photography by anna petrow
Kansas city canning co.; preserves from Dragonfly gourmet Foods in olathe, Kansas; and chocolate from Springfield, Missouri, favorite askinosie chocolate. creamery manager pat Mccroy, who also acts as cheesemonger and resident chef, has put together a small snack menu with cheese and charcuterie plates along with signature sandwiches. try the Moo one, a grilled cheese featuring green Dirt’s aux arcs (an aged alpine-style hard cheese made with a blend of cow’s and sheep’s milk, pronounced “ozarks”), ruby (a soft-ripened cheese similar to italian robiola) and Swiss cheeses on French Farm or ciabatta bread from Farm to Market bread co. Green Dirt Farm Creamery, 1099 Welt St., Weston, Missouri, 816.386.2156, greendirtfarm.com
i genietti angurello watermelon slicer & server written by nancy StileS
w watermelon is synonymous with hot summer days, swimming pools and outdoor cookouts, but it isn’t the easiest fruit to cut. i genietti’s angurello watermelon slicer and server allows you to cut neat, even slices with just one motion and can pull the slice out for you, all while keeping your hands juice-free. the rind stays intact, so you could use it as a biodegradable bowl to serve all of that diced watermelon. For more information or to purchase the watermelon slicer and server, visit thegrommet.com. photography courteSy i genietti
We can bring this to you. (We cater!)
crushed-red.com
Clayton • Kirkwood • Creve Coeur
Webster Groves subaru St. Louis’ Oldest Subaru Dealer Since 1972
2016 Subaru Forester 2.5i
2016 Subaru Outback 2.5i New
New
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%
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From
Model GFB-01
$22,938*
1.49
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Webster Groves subaru *Special financing available to qualified buyers with approved credit, for a limited term. Must finance through SMFC. See dealer for details.
If you’re thinking Subaru think Big Bend @ Murdoch • 314.968.5167 • www.weBsterGrovessuBaru.coM Inspired Local Food Culture
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on
ne
n eo o
stl
q&A
danielle anderson owner, contrary cupcakes Written By Bethany Christo
|
PhotograPhy By jaCklyn meyer
ST. LoUIS. When Contrary Cupcakes owner Danielle anderson was in college majoring in art, fashion and design, she would use cupcakes as her muse for every painting assignment. When her professor asked her why, she had no good answer, so he sent her home to bake them and gain an understanding of form and composition. anderson was hooked. she debuted her 12-seat southampton bake shop in February; open five days a week, she serves custom cakes, cookies and mini cupcakes in flavors like banana split-red velvet, green tea-Frappuccino, peaches and cobbler, pancakes and bacon, margarita-lime and cookie dough.
Who taught you to bake? my mom is the baker of the family – well, i’ve kind of replaced that – but she was growing up, at least. i’ve been baking on my own for about four years now. at Contrary, she’s here every day i’m open, right there with me. i couldn’t imagine doing everything on my own, especially with how quickly business is picking up. my husband helps out, but he doesn’t know how to run a kitchen like my mom does. We use her caramel frosting recipe, but really, her specialty is gooey butter cake; she is the queen. she also helps with brainstorming and coming up with some of these crazy flavors. Why did you decide on mini cupcakes? after college, for my husband’s birthday, i didn’t want to buy him a store-bought cake, so i made him cupcakes – hennessy-triple chocolate – and never stopped, i guess. When we would go to new york, mini cupcakes were such a thing. they were on carts everywhere, which makes sense because no one wants to run around the city with a jumbo cupcake; you want to be able to eat it in a couple bites and try a bunch of different favors. When you open that Contrary Cupcakes box and see all those mini cupcakes, it’s exciting. What is the meaning behind the name? it’s really about finding and combining flavors
that really aren’t supposed to be in a cupcake and making it work anyway. the flavors usually just come to me, and on saturdays we pull out the big guns, up to 26 flavors of really anything i’ve been wanting to try. We do jalapeño-Cheddar, maple-bacon and loopy Fruity (Froot loops) flavors, and our customers are loving those currently. We also do a waffle cupcake, a coffee and donut cupcake, chicken and waffle – we push the limits here. i’m a chocoholic– my favorite is the chocolate-chocolate. What’s next? once i get my liquor license, i’m excited to do alcohol-infused cupcakes. We really want to grow this into a one-stop dessert shop and also offer made-from-scratch ice cream, get a coffee retailer in here and potentially start a food truck. Whatever happened to all your cupcake paintings from college? there are a couple in my daughter’s room, but unfortunately, like many art students before and after me, most of that whole huge collection is collecting dust at my mom’s house. Contrary Cupcakes, 4904 Devonshire Ave., Southampton, St. Louis, Missouri, 314.797.8128, contrarycupcakes.com
My French FaMily Table Written By nanCy stiles
author Béatrice Peltre cut gluten out of her diet almost 10 years ago, but that doesn’t mean you should think of My French Family Table as a gluten-free cookbook. instead, the recipes inspired by her home country happen to be naturally gluten-free; she uses flours like quinoa, buckwheat and teff for brioche-inspired bread, apple-pudding cake and quinoa-vegetable croquettes. the book is organized by course: morning foods; soups, savory tarts and salads; snack time; cooking with her daughter, lulu; main courses; and sweet treats for the family. look for family recipes like her grandmother’s veal-stuffed potatoes, a French country dish that Peltre upgrades with carrots, tarragon and crème fraîche. Peltre also does her own photography and food styling – her bright images of dishes like a warm salmon and spring vegetable salad with soft-boiled eggs and vanilla-flavored vinaigrette are interspersed with photos of lulu; her son, rémy; summer picnics; and colorful ingredients. By Béatrice Peltre roostbooks.com
Experience the best of Kansas City Country Club Plaza Shopping, Entertainment & Cultural District Luxury Boutique Accommodations & Romantic Getaway Packages Classic Steak & Seafood Restaurant & Modern Cuisine by Chef Leventhal Live Music Nightly & During Weekend Jazz Brunch
Historic Hotels of America
325 Ward Parkway I Country Club Plaza I 816.756.3800
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It is because of you that we do what we do. Thank you for the support!
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FOLLOW OUR JOURNEY: @KALDIS_COFFEE #FOLLOWTHEGOAT Inspired Local Food Culture
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stl
core + rind
written by anna beCk PHOtOGraPHy by CHeryL waLLer
ST. LOUIS. this past spring, rita
Childers and Candi tenney launched the plant-based, dairy-free, gluten-less food-and-drink company Core + Rind to offer flavorful, healthy products. “not everyone wants to spend the time that we do in the kitchen,” tenney explains. “so we are going to spend that time in the kitchen for you.” you can find Core + rind’s tent at tower Grove Farmers’ Market every first and third saturday of the month. Products, including organic and cold-pressed juices, nondairy milks, herbal “coffee,” as well as Caesar dressing (made with cashews, capers, Dijon mustard, garlic and olive oil) and Parmesan-style cashew cheese, are sold fresh, as Childers and tenney prepare the items each Friday before the market. you can also buy its products at Local Harvest Grocery. be sure to grab the pair’s personal favorite, easy, a cashew cheese sauce that incorporates puréed pumpkin,
the company’s most popular product. a close second is Power turmeric milk, a mix of oat milk and coconut milk with turmeric, spices and honey. Fuel up with the bliss raw brownie bites (filled with raw cacao, raw cacao nibs, dates and spices) or spice raw chai bites (with coconut, dates and a house chai spice blend). the st. Louis-based duo are grateful for the community’s response this summer. “People try our products and can tell that they were made with love,” Childers says. “it’s been awesome having people try it and immediately buy it because they love it so much.” Core + rind’s goal is to nourish each customer from the inside out, but Childers and tenney also want to show customers that plant-based food can also be creative and delicious. Childers and tenney hope to be on more retail shelves by year’s end; look for clean-eating membership boxes in 2017. Core + Rind, 314.328.9862, coreandrind.com
artisan products boozy botanicals written by HeatHer riske
KANSAS CITY. Last October, former corporate lawyer Cheryl bisbee launched Boozy Botanicals with the goal of making it easier to prepare craft cocktails at home, inspired by her own attempts to recreate flavor combinations she’d tasted at local bars and restaurants. Her line of handmade simple syrups are made with organic sugars and come in flavors like rosemary-mint, rose, hibiscus, pepper and earl Grey-lavender. try them in seasonal twists on classic cocktails, like a rosemary Mint Julep or hibiscus tequila sunrise, or add them to sparkling water, yogurt, ice cream, frosting, salad dressings or marinades for a boost of floral flavor. Find boozy botanicals’ syrups at Urban Provisions General store, tea Drops, Mid Coast Modern, Made in kC, Olive tree, the Culinary Center of kansas City and Flavor trade in the kansas City area.
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moab provisions’ maple bacon flavored seasoning written by DanieL PUMa
ST. LOUIS. released in May, MOAB
Provisions’’ maple-bacon seasoning is a blend of brown sugar, onion, sea salt, allspice, clove, ginger and fenugreek that’s free of gluten, MsG and nitrates. MOab, an acronym for Mother of all beef, is owned by Matt edwards, who says the low-sodium seasoning is perfect for chicken, ribs or even over popcorn. Find MOab products at supplement superstores, Lucky’s Market and Dierbergs Markets in the st. Louis area. in august, twisted ranch in soulard is serving a pulled pork sandwich seasoned with MOab.
Boozy Botanicals, 816.888.9920, boozybotanicalskc.com
MOAB Provisions, 314.669.5149, moabprovisions.com
PHOtOGraPHy by JaCkLyn Meyer
PHOtOGraPHy COUrtesy MOab PrOVisiOns
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JOIN US FOR SUNDAY BRUNCH OR DINNER! Enjoy Our Award Winning Breakfast Menu With Our Delicious Boozy Breakfast Cocktails & Chef Mehmet's Whole Roasted Lamb. Lunch: Tues-Fri :: Dinner: Tues-Sun :: Sunday Brunch Wine Flights: Tues-Wed :: Happy Hour: Tues-Fri Available for Private Parties and Catering
Turkish Mediterranean Cuisine. Known for our Meze (Small Plates), Lamb Dishes, Fresh Fish and Excellent Wine Selection.
6671 Chippewa Street • St. Louis • 314.645.9919 • ayasofiacuisine.com
Living Word Christian School Welcome Back! • • • • •
Experience life as an eagle - Tour every Thursday Call today to schedule your appointment One of the Top 50 Christian Schools in the U.S. by bestschools.org 1st in State for WYSE (World-Wide Youth Science & Engineering) 36 Teams across 14 Sports
enrolling Now for 2016-2017 School Year
1145 Tom Ginnever Ave • O’Fallon • 636.978.1680 • lwcs.us
Dine-In or Carry-out!
Gift Certificates Availabl
e!!
Full Menu • Full Bar • Banquet rooMs Dine-in • Carry-out
3400 Fosterburg Road, Alton, IL 62002 • 618.462-4620, castellis255.com
HOURS: TUESDAY WEDNESDAY THURSDAY- 11AM - 9PM FRIDAY & SATURDAY - 11AM - 10PM, SUNDAY - 11AM - 9PM, MONDAY - CLOSED
CSI:Bissell
Interactive Comedy Murder Mystery You are invited to attend an “After Party” in honor of the late billionaire, Seymour Butz. Minnie Butz, his widow, has invited his family and friends to the Bissell Mansion to help CSI Gristle recreate the crime scene. Will the evidence show the killer to be Jim Shorts, the health club employee, or Eggfoo Young, the cook at his favorite restaurant or was it his lawyer, Sue MeDry? Follow CSI Gristle as he questions the guests, gathers DNA samples and swabs for laughs, all while you enjoy a 4-course meal to Die for! Who knows? The killer might even be YOU! Call for reservations today at 314-533-9830 Bring this ad in for $10 off per person Valid through September 2016 Not valid for groups
Bissell Mansion Dinner Theatre
4426 Randall Place • St. Louis • 314.533.9830 • bissellmansion.com 52
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Furniture Repaired, Furniture Refinished 5 Year Workmanship Guarantee Quality Craftsmanship • Refinishing • Reupholstery Antique Restoration Repair • Custom Made Draperies Custom Made Furniture • New Furniture • Antiques Monday - Friday 8am - 4:30pm Appointments & Service Available
Since 1893
24 Hrs. A Day, 7 Days A Week Just east of 3400 S. Kingshighway We accept Discover, Visa, Mastercard and American Express
4821 Fairview Ave., St. Louis • 314.832.1555 • zollingerfurniture.com
COME IN AND TRY OUR LATE NIGHT SPECIALS 20% OFF SELECTED APPETIZERS Tue, Wed, Thurs, and Sunday starting at 8:30 pm. Friday and Saturday start at 9:00 pm. Don’t forget lunch time, buy 1 entree and get a choice of either Crab Rangoons, Pot Stickers, or Crispy Spring Rolls for $3. $3 Appetizers During Happy Hours From 4pm - 6 pm. 3155 South Grand | St. Louis, MO. 63118 | 314.771.1777 | www.kingandistl.com
Gallagher's Restaurant Serving the best fried chicken, house-ground burgers and premium steaks for over a decade! • 2016 Voted #1 BEST BURGER - by St. Louis Magazine Readers • 2016 Ian Froeb's Selected STL Top 100 Restaurant in St. Louis • 2015 & 2016 Voted #1 BEST FRIED CHICKEN by St. Louis Post-Dispatch & RFT Readers 114 W. Mill St. • Waterloo, IL • 618.939.9933 • gallagherswaterloo.com Inspired Local Food Culture
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Chefs Signature
Auction
®
90
�� ������� �� ������ babies and families.
Thursday, September 15 at 6:00 p.m. The Four Seasons Hotel Emcee: Catherine Neville Honorary Culinary Chairs: Thom Sehnert and Kevin Nashan Showcasing the Culinary Talents of:
Chef Eusebio Alexander - Delaware North Sportservice at Chaifetz Arena ���� ������� ������ � ������� Chef Giannicola Colucci - Four Seasons Chef Mike Emerson - Pappy’s Smokehouse Chef Michael Gallina - Vicia Chef Ben Grupe - Elaia / Olio Chef Rex Hale - Boundary Chef Vu Hoang - Sub Zero Vodka Bar Chef Dan Holtgrave - Old Warson Country Club Chef Larry Johnson - Delaware North Sportservice at Busch Stadium Chef Tamara Keefe - Clementine’s Naughty & Nice Creamery Chef Rich LoRusso - LoRusso’s Cucina Chef Jesse Mendica - Olive + Oak Chef Jose Monroy - Gamlin Whiskey House
Chef Joe Mueller - The Racquet Club Ladue Chef Kevin Nashan - Sidney Street Cafe / The Peacemaker Lobster & Crab Co. Chef William Ortmann - Cardinals Nation Chef John Perkins - Juniper Chef Lou Rook III - Annie Gunn’s Chef Armando Salazar - Oceano Bistro Chef Jacques Tabarley - Boone Valley Golf Club Chef Jason Tilford – Mission Taco Joint Tilford Restaurant Group Chef Qui Tran - Mai Lee Patrick Viehmann - Stone Summit Steak & Seafood Chef Chris Vomund - Herbie’s Vintage 72 Chef Kevin Willmann - Farmhaus Restaurant ������������������ � ������������
Dierks Farms Grass Fed Beef & Produce
Ava, Illinois • since 1881 Delicious 100% Grass Fed Beef From a So. Illinois Family Farm antibiotic free-grain free-hormone free usda inspected & graded choice
Only 50! $
feast promotion 4 Grass Fed Sirloin Steaks (2 lbs. each)
WE ARE MORE THAN
bRick & sTONE
reg. price $72
new firebowls now available
Bulk buys available: Full, half and quarter. Delivered free on Saturday to the St. Louis Area! Shop Online 24 hrs. per day. We will deliver to your doorstep! www.americasgrassfedbeef.com
Since 1881
Dierks Farms
Grass Fed Beef & Produce www.americasgrassfedbeef.com
Columbia | Jefferson City | St. Louis | Kansas City midwestblock.com | firebowls.midwestblock.com
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www.midwestblock.com
See uS at tower Grove FarmerS market! Saturdays through November from 8am -12:30pm
just rum with it
Cool down with a watermelon-rum granita on p. 64. photography by cheryl waller
healthy appetite
Garden Summer rollS STOry, recipe AND pHOTOgrApHy By SHerrie cASTellAnO
Garden Summer rollS with Green GoddeSS tahini Sauce SerVeS | 4 | Green Goddess tahini sauce
¼ cup tahini ¼ cup tightly packed fresh basil leaves ¼ cup fresh parsley ¼ cup chives 2 Tbsp lemon juice ½ cup almond milk sea salt and freshly ground black pepper
Garden summer rolls
1 1 1 1
bell pepper large tomato medium zucchini or summer squash medium cucumber sea salt and freshly ground black pepper ¼ cup tightly packed fresh basil leaves, divided ¼ cup sprouts, divided warm water 8 to 10 rice paper wrappers
| preparation – green goddess tahini sauce | in a blender, add all ingredients and blend until smooth. refrigerate until ready to serve.
| preparation – garden summer rolls | Deseed pepper and tomato and cut into thin strips. Julienne squash and cucumber. On a tea towel or paper towel, spread vegetables out and sprinkle lightly with salt and pepper; set aside. chiffonade basil and wash and dry sprouts. Fill a large, shallow dish with warm water. Moisten 1 rice paper wrapper according to package directions. Fill wrapper with equal amounts vegetables, a sprinkle of basil and a pinch of sprouts; roll and set aside. repeat until all wrappers are filled. Serve summer rolls with green goddess tahini sauce.
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with Green Goddess tahini sauce
For those of us fortunate enough to grow our own food, August means abundance. Our gardens are bursting at the seams, filled with hearty and vibrant summer vegetables: bell, Hungarian, cherry and spicy pepper varieties; tomatoes big and small, juicy and sweet, from bite-sized cherry to beefy and imperfectly perfect heirlooms; and summer squash, zucchini and cucumber plants so big we don’t even know the treasures hiding underneath their leaves. By now, we have eaten these vegetables in all the ways possible: Salads and soups, stir-frys and pastas, and ratatouilles and sauces to name a few. Meanwhile, we’re busy researching more ways we can bottle up our leftover veggies
and keep them preserved for us to enjoy well into fall and winter. For me, however, there is no better preparation in the warm summer months than raw, lightly sprinkled with sea salt and freshly ground black pepper and served with a flavorful and rich plant-based sauce. The best part of these garden summer rolls is that they only require fresh veggies, a knife and a blender – no oven or stovetop needed. The rolls can be made for quick weeknight dinners at home or prepared in advance for portable lunches or road-trip snacks. This is also a great hands-on, fun and colorful recipe to try making with your kids – get in the kitchen, play with your food and eat the rainbow.
Sherrie Castellano is a health coach, photographer and private chef based in St. Louis. She writes and photographs the seasonally inspired vegetarian and gluten-free food blog With Food + Love. She has contributed work to Driftless Magazine, Vegetarian Times, go gluten-Free Magazine, Food52 and Urban Outfitters, among others. You can find her hanging with her aviation-enthusiast husband, sipping Earl Grey tea, green juice and/or bourbon.
FEAST AWARD WINNER ))))))))))g
Homemade Greek Food
Vietnamese & Chinese Restaurant A "FEAST" Favorite!
Thank You all Local Area Chefs for Making Us #1
Carry out • Catering Private Parties Gyros • Kebobs • Baklava
FREE PARKING IN THE METRO LINK GARAGE
oLYmPIa keBoB HoUSe aNd TaVerNa Patio Now open 7 days a week from 11am 1543 McCausland • 314-781-1299
Located in the Meridian Shopping Center at Hanley & Eager Roads behind the Best Buy.
Tu-Th: 11am-9pm • Fr-Su 11am-10pm 8396 Musick Memorial Dr. • 314.645.2835 www.MaiLeeSTL.com
tIndependent
MARKET
fIndependent
MINDED PEOPLE 7118 OAKLAND AVENUE - ST. LOUIS, MO 63117 HI-POINTE/DEMUN NEIGHBORHOOD - 314-645-2050
End of Summer Sale Saturday, August 27th 8 am to 5pm Outside under the tent’s Oma’s will have a great mix of items from our overstock and Oma’s “pickers” unique collections. Tues-Sat 10-5 • 1057 Hwy 79, St. Peters, MO
RestauRant
Market - Deli - Cafe
Tomatoes Potatoes Zucchini Yellow Squash Beats Kohlrabi
Cauliflower Broccoli Kale Cabbage Lettuce Just in Blueberries!
Shopping List: Beef Grain Fed Grass Fed Mo. Kobe Longhorn Bison Rabbit Lamb Poultry Turkey Chicken
Of Course Pork Brats Sausage Bacon Chops Ribs Hams
Dairy Milk Cheese Ice Cream Butter Breads Canned Goods
Offering the Largest Selection of Fiestaware in the Midwest!
Three St. Louis area restaurants recently received word they have been selected to receive the prestigious Restaurant Neighbor Award from the National Restaurant Association. The award recognizes a select group of America’s restaurants that go above and beyond the call of duty in service to their local community.
FarmToYouMarket.com
FarmToYouMarket.com
Produce in Season
Neighbor Awards
congratulations to:
iN OMiNG MOre C k ee eaCH W
5025 Old Hwy. 100, Washington, MO
1-84 GOT BACON
M-Sat 9am-7pm Sun 10am-4pm
The hardware STOre FOr cOOkS since 1968
111 Westport road Kansas City, Missouri 64111 816-531-5588 1-6 Monday - saturday prydeskitchen.com
Read their stories at http://www.morestaurants.org/industry-awards/restaurant-neighbor
Know of a restaurant that exemplifies the utmost in community service? Begin the nomination process via email to bbonney@morestaurants.org.
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mystery shopper
Meet: Jaggery story and recipe by shannon weber photography by jennifer silverberg
Come on over here, sweet thing. What Is It?
Jaggery Milk TarTs Golden-hued jaggery’s tropical flavor is perfect for balancing the heat of late summer. For an added treat, serve these tarts with fresh stone fruits like peaches, plums or cherries. A standard 4-inch tart pan will yield about six tarts, or a 3-inch size would make about eight tarts. serves | 6 to 8 |
1¼ ¾ 1 1 ½ 1 1 ½ 2
cups whole milk cup heavy cream whole vanilla bean, split and seeds scraped and reserved large egg cup (tightly packed) broken-up light-colored jaggery Tbsp all-purpose flour Tbsp cornstarch tsp kosher salt Tbsp unsalted butter, cut into ½-inch cubes tart-crust shells or pie-crust shell ground cinnamon (optional)
| preparation | in a large saucepan over medium heat, combine whole milk, heavy cream and vanilla bean seeds; bring to just under a boil, stirring frequently. in a medium heatproof bowl, whisk together egg and jaggery until blended, pressing out as many lumps as possible. whisk in flour, cornstarch and salt until blended. remove milk mixture from heat; add ½ cup hot milk mixture to egg mixture, whisking constantly until blended. pour entire egg mixture into remaining hot milk mixture, return to medium heat and stir constantly until mixture comes to a boil. continue to stir until mixture thickens, 1 minute. remove from heat and stir in butter cubes until melted. pour mixture into tart shells or pie shell, dust with a few pinches cinnamon and place in refrigerator to set, at least 3 hours or overnight. serve chilled or cool, alone or with fresh seasonal fruit.
oNLINe eXtrA
Visit feastmagazine.com for a milk tart crust recipe made with jaggery.
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A solid mass of pure, unadulterated sweetness hailing from India and surrounding South Asian countries, jaggery is sugarcane juice or palm sap, boiled and stirred until impurities can be skimmed from the top. The resulting liquid is cooled and molded into spheres, rectangles and cylinders in tones ranging from buttery yellow to deep molasses, depending on the sap or juice used. Lighter versions are slightly spicy and tropically floral, whereas darker versions are reminiscent of chocolate or raisins. Unlike refined sugars, jaggery’s complex structure and long chains of sucrose slowly release energy in the body (the opposite of a sugar high), along with many beneficial vitamins and minerals.
What Do I Do WIth It?
Unwilling to be confined to desserts alone, jaggery is considered an integral part of both cooking and baking in parts of Africa, India and surrounding regions in everything from humble rice puddings to offerings during religious festivals. Jaggery infuses its striking flavor into savory vegetable curries and dals throughout the region, particularly in pathia, a Parsi sweet-and-spicy curry that uses fresh and dried chiles. Seek out jaggery that contains no additives. It’s easiest to pierce it with a sharp knife and pull off chunks, as you would with harder cheeses. Use the tines of a fork to mash it into smaller bits, then measure. Don’t worry if you can’t break it down to a powder: For this milk tart recipe, both the food processor and the heat of the filling will finish the process for you.
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 the words “I can’t” should never apply to food preparation and that curiosity can lead to wonderful things, in both the kitchen and in life.
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menu options
CuCumber bisque story and recipe by Gabrielle deMichele photoGraphy by jennifer silverberG
CuCumber bisque Beau Monde seasoning is a mix of dried celery, onion and salt with just a touch of sweetness. Look for it in the spice aisle at your local grocery store. serves | 6 to 8 |
4 4 2 2 1 4 1 ½ 1 4 to 5 ½ 4 2
large cucumbers, divided Tbsp unsalted butter large onions, finely chopped tsp sugar tsp plus 2 pinches sea salt, divided Tbsp flour tsp dry mustard tsp Beau Monde seasoning tsp white pepper cups cold vegetable stock bunch parsley, chopped juice of 1 lemon oz crème fraȋche Tbsp finely chopped chives (for garnish)
| preparation | peel and finely chop 3 cucumbers. in a large heavy pot over medium heat, add butter. once melted, add chopped onions and chopped cucumbers. add sugar and 2 pinches salt and stir. cover pot and cook until onions are soft but not brown, about 8 to 10 minutes. add flour, dry mustard, beau Monde seasoning, white pepper and 1 teaspoon salt to pot and stir, letting cook for 1 to 2 minutes. Gradually add cold vegetable stock, stirring constantly. place lid on pot and cook over medium-low heat for 30 minutes. remove lid and cook another 10 minutes. remove pot from stove and let cool. refrigerate. in a food processor, add parsley and lemon juice and purée, then add cooled cucumber soup and continue to purée. pour into a bowl and whisk in crème fraȋche. taste and adjust seasoning as desired. if mixture is too thick, add a little more stock. just before serving, peel and grate remaining cucumber and add to bisque. Garnish with chives and serve.
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if you’re a home gardener or avid farmers’ market shopper, you know that august signals cucumber season. after you’ve had your fill of cucumber salads and sandwiches, put your excess cukes to good use in this refreshing chilled cucumber
bisque. the vibrant light-green color will catch everyone’s attention and will help beat the summer heat whether served as a snack, meal starter or light lunch, preferably in the shade of your backyard patio.
chef’s tips CuKe 101. there are three main types of cucumbers commonly found in produce departments: slicing, pickling (often called Kirby) and english. We prefer english because it is sweeter, its seeds are smaller, its skin is thinner and it doesn’t have to be peeled. stoCK up. Using a high-quality stock as the base will produce
a better finished product. try one from scratch, like the
vegetable stock recipe from our May Menu options column (find it online at feastmagazine.com), which can be frozen in airtight containers and used whenever you need it. grate lengths. Using a box grater for the grated cucumber added at the end of the recipe will give the bisque the perfect mouthfeel and consistency. the puréed parsley is what gives the bisque its vibrant light-green color.
the menu • Cucumber Bisque • Steak au Poivre • Asparagus with Béarnaise Butter • Chocolate Soufflé
learn more. in this class you’ll learn how to make chilled cucumber bisque, a fresh and colorful appetizer to serve at any summer dinner party. you’ll master french classics in the remaining dishes, including steak au poivre with a side of asparagus served with béarnaise butter and a chocolate soufflé for dessert.
get hands-on: Join Feast Magazine and schnucks Cooks Cooking school on Wed., aug. 24 at 6pm 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 schnuckscooks.com or call 314.909.1704.
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This is a side of coffee that you’ve never seen before. Travel with host Cat Neville and the team from Kaldi’s Coffee Roasting Co. as they show you coffee’s journey from bean to cup. At the height of coffee’s harvest season, they trek to El Salvador to visit three family-run plantations.
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sweet ideas
Watermelon-rum Granita SToRy and ReCIpe by CHRISTy auGuSTIn pHoToGRapHy by CHeRyl WalleR
Watermelon-rum Granita
If you would like to omit the rum, simply increase the sugar to ½ cup. The end result will be a bit more coarse but just as refreshing. Basil can also be substituted for mint if preferred. SeRveS | 8 to 10 |
8 ¼ 1 2 1
cups seedless watermelon cubes (about ¼ to ₁⁄₃ of a medium melon) cup granulated sugar Tbsp freshly squeezed lime juice Tbsp white rum pinch kosher salt sprig fresh mint
| preparation | using a blender or food processor, blend all ingredients together until smooth. Strain to remove excess pulp and seed bits; you should have about 6½ cups total. Stir well to ensure all ingredients are evenly incorporated and sugar is dissolved. pour into a wide, shallow pan like a glass or stainless steel baking dish. purée should be no more than 1-inch thick. Freeze. after 1 hour, stir and scrape with a fork or spoon, being careful to get edges and chop up any large pieces. Repeat twice at 1-hour intervals. Freeze for another 2 hours or up to 5 days covered with foil. If you find it a bit too slushy after the first 3 hours, it might need another scrape and an overnight freeze, as every freezer temperature varies. Serve in chilled glasses.
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Ice cream has many close cousins, with the biggest differences being how you freeze them. Semifreddo has air whipped into it before it’s frozen by incorporating whipped cream or meringue. Ice cream, gelato, sherbet and sorbet are lightened by the air that gets churned in by your ice cream maker. Granita was so named by the Italians for its grainy texture and tiny ice crystals that give it crunch. It’s “still frozen,” meaning that you place the base in the freezer directly after making it, without mixing. The coarse ice crystals are achieved by scraping and stirring the granita as it freezes. To me, granitas are as close as you can get to a homemade
snowball without buying a shaved-ice machine and a big block of ice. Most granita recipes call for a ratio of 4-1: For example, 4 cups of coffee to 1 cup of sugar will give you the perfect texture for a coffee granita. If you want to try making raspberry or strawberry flavors, I suggest diluting the fruit purée with a bit of water before adding sugar. I’ve found the 4-1 ratio to be too sweet when using melons, due to their naturally high sugar content. Here, I add a bit of rum to keep the texture even softer. (Remember that bottle of vodka in your freezer that is ice cold but still liquid?) Cantaloupe or honeydew melon would also work wonderfully as substitutes for watermelon in this recipe.
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.
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50 categories
100,000+ votes
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are in!
s d r a aw
B
reak out the bubbly: It’s time to toast the winners of this year’s Feast 50 Awards. This month marks Feast’s sixth anniversary, and we’re celebrating by dedicating our August issue to the people who are shaping our region’s vibrant and robust culinary scene. This spring, readers cast more than 100,000 votes in 50 categories in our Feast 50 Awards poll. Categories range from best new restaurant and butcher shop to outdoor dining and happy hour, and highlight the artisan distilleries, craft breweries and wineries you love visiting, as well as your favorite spots to grab tacos, pizza and cocktails. This year’s winners are not only shaping Midwest food culture – they’re driving it forward. Cheers to all of the winners! WrITTen by eTTIe bernekIng, ren bIshop, beThAny ChrIsTo, AprIl FleMIng, nATAlIe gAllAgher, AudrA JenkIns, lIz MIller, CATherIne nevIlle, heATher rIske, sCoTT roWson, nAnCy sTIles And Jenny vergArA
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left: planter’s house cocktails in st. louis phoTo by JACklyn Meyer right: caprese at sophia’s in columbia, missouri phoTo by AAron oTTIs
The Ollie Hinkle Heart Foundation and the Mighty Oakes Heart Foundation were started to fund research for congenital heart defects, and the restaurant’s name serves as an enduring tribute to Mark Hinkle and Greg Ortyl’s children, Oliver and Oakes, respectively.
st . louis , missouri
Mark Hinkle and Greg Ortyl first connected through tragedy: Both of their young sons passed away due to congenital heart defects, and they each founded organizations to fund research for the birth defect. In January, they opened Olive + Oak in Webster Groves, Missouri, with a menu focused on fresh seafood and seasonally inspired fare. Hinkle has 18 years of hospitality experience, most recently as general manager of Annie Gunn’s in Chesterfield, Missouri, where he worked for five years. That’s where he met Jesse Mendica, now Olive + Oak’s executive chef. Menu highlights include soft-shell crab; rabbit with black pepper gnocchi, red cabbage and thyme; spiced vinegar-honey butter chicken wings; and a griddled double cheeseburger. “The food needs to be great – that’s a given – but the way we make people feel is what it’s about,” Hinkle says. “When people tell me they feel the love, nothing is more important.” And diners are definitely feeling the love, booking weekend reservations for three months out in its dining room (although walk-ins are welcome). Dining at the restaurant feels personal, too, like being invited into someone’s home for a meal: maybe it’s the family and staff photos lining the walls, or the olive and oak leaf sculptures made of copper, an homage to Oliver and Oakes – Hinkle’s and Ortyl’s sons, respectively. “You can only be grateful,” Hinkle says. “This is a hard business, and you put a lot of yourself into it. It feels amazing to know that people appreciate what we are doing.” –B.C. oliveandoakstl.com
RUNNER UP
SOUTHERN
stlsouthern.com
pHOTO BY JuDD DeMAlIne
Vietnamese
Fine dining
Brunch
Mai Lee
Sidney Street Cafe
Brasserie
lee Tran opened Mai lee, St. louis’ first Vietnamese restaurant, 31 years ago. The restaurant has a loyal following, including many chefs and industry regulars, who gather for plates of salt-and-pepper calamari (no. 133 on the menu), rare beef served with special ginger sauce (no. 90) or water spinach stir-fried with garlic (no. 158). Don’t miss the piping-hot bowls of pho, rice noodle soup made with aromatic beef bone broth, chicken, beef, pork, seafood or tofu, and fresh herbs and vegetables (no. 9 to no. 14). This fall, Tran’s oldest child, Qui, will open nudo, a ramen shop developed with chef MarieAnne Velasco debuting in Creve Coeur, Missouri. –L.M.
Since taking over Sidney Street Cafe in 2003, Kevin nashan has more than evolved the restaurant: He’s transformed it into one of the city’s – if not one of the Midwest’s – premier fine-dining destinations. Twice a finalist for the James Beard Foundation’s Best Chef: Midwest award, nashan combines myriad global influences on the menu. Recent standouts have included appetizers like octopus confit and kombu-cured fluke and entrées like za’atar-spiced grilled lamb loin, as well as halibut with asparagus, uni bisque, clams, crab and squid. Sidney Street is also well-regarded for its killer charcuterie and pastry programs. –L.M.
nestled in the bustling Central West end, there isn’t a bad seat inside or out at Gerard Craft’s Brasserie. Start your Saturday or Sunday morning with fresh housemade cheese, sweet beignets and dried-plum compote, ideal for sharing, and then turn your attention to the croque madame, with rich ham, gooey Gruyère and Mornay sauce, or the eggs en cocotte with kale, cream, cauliflower, lentils and breakfast potatoes. paired with a Violet 75, a refreshing mix of crème de violette, lemon, gin and Champagne, you’ll understand why Travel + Leisure named Brasserie one of the 26 best French restaurants in the country. –L.M.
maileestl.com
sidneystreetcafestl.com
brasseriebyniche.com
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P HO G RaN d
phogrand.com
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FaRmHa US
farmhausrestaurant.com
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ROOS TE R
roosterstl.com
Peacemaker Lobster & Crab Co. was easily considered the biggest local restaurant opening of 2014 – Eater even named it one of the summer’s most anticipated openings in the country. Two-time James Beard Foundation award finalist and five-time semifinalist Kevin Nashan opened the seafood shack just down the street from his acclaimed Sidney Street Cafe, and two years later, it can still be difficult to snag a table. Peacemaker has earned its place as St. Louis’ go-to spot for fresh seafood, including clam rolls, catfish po’boys, crab boils and oysters on the half shell. At its heart, the restaurant is a celebration of seafood, from Louisiana-inspired dishes like gumbo and seven styles of po’boys to New England favorites like clam chowder and lobster rolls. “It’s food that we enjoy eating,” Nashan says. “We’re grateful to be able to share it with St. Louis – the support has been overwhelming.”
Peacemaker’s fresh seafood is flown in from the coasts several times a week.
Nashan wanted the restaurant to feel casual and friendly – Tolix chairs in beachy shades pop against white subway tile behind the raw bar and painted white brick throughout the dining room. Dishes arrive on steel half-sheet trays, and drinks are served in simple blue and green Mason jars. That playful attitude shines in menu items like lobster steamed-bun rolls with tarragon aïoli, housemade corn dogs, lobster Frito pie and frozen bourbon slushies. Pastry chef Bob Zugmaier’s desserts are just as fun, including soft-serve ice cream with a from-scratch chocolate shell and snow cones with housemade syrups like strawberry-ginger-mint and passion fruit. St. Louis might be landlocked, but Peacemaker will transport you straight to the coast. –H.R. peacemakerstl.com
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MiSSion T aCo JoinT
missiontacojoint.com
Sandwich Shop
Confectioner
Food Truck: Sweet
Blues City Deli
Kakao chocolate
Vincent Van Doughnut
A few things almost always hold true at Blues City Deli in Benton Park: There will be a line out the door, the live music starts promptly at 1pm on Saturdays and the sandwiches are some of the best in the city. Locals and tourists sit elbow-to-elbow in the 12-year-old corner café’s handful of seats, snag street-side tables or even park it on the curb to savor the deli’s behemoth sandwiches (as well as its hot dogs and salads). Must-trys include its triple-meat Benton Park po’boy, the big-enough-for-two Italian muffuletta and the New York-style Prez Reuben with pastrami and Swiss. Part of Blues City’s appeal is owner Vince “Vinnie” Valenza, who oversees its semiweekly live-music lineup and often mans the cash register when he’s not mingling with his adoring fans – er, diners. –B.C.
Walk into Kakao Chocolate in Maplewood, Missouri, and you’ll see, behind the counter, confectioners focused on their tasks, making each of the company’s coveted sweets by hand using high-quality and often local ingredients. Offerings change seasonally, but one favorite is always available: sea salt caramels. The caramel is dense and not too sweet, enhanced with a light dusting of crunchy salt crystals. Kakao is perhaps best known for its truffles, in flavors like Old Fashioned or mint. –C.N.
bluescitydeli.com
kakaochocolate.com
vincentvandoughnut.com
PhOTO BY CheRYL WALLeR
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U n i on L oa Fe r S
unionloafers.com
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Crown Candy kiTChen
A certain 1960 Grumman Olson step van (affectionately known as Clyde) first rolled into St. Louis in 2013, and it’s worth chasing down. Vincent Van Doughnut regularly sells out of its square-cut, yeast-raised donuts in flavors like lemon-lavender, blueberry-cheesecake and maple-bacon. Owner Vincent Brian Marsden makes all of the pillowy donuts by hand from scratch, from the dough to the fillings, glazes and toppings, and his round cake donuts are no less indulgent, available in flavors like blackberry-basil, Grand Marnier-orange and turtle. The truck expanded into its first brickand-mortar location in Clayton in 2015, and another location is slated to open in The Grove this fall. –H.R.
crowncandykitchen.net
RUNNER UP
S arah ’ S C ak e S Top
sarahscakestop.com
photos by jonathan gayman
PEacEmakER LobstER & cRab co. Before opening Peacemaker Lobster & Crab Co. in Benton Park in 2014, chef-owner Kevin Nashan had a pretty good idea of the menu – lobster rolls, po’boys and lots of seafood. But when it came to fleshing out details on some of the staples, he turned to chef de cuisine John Messbarger. The L’École Culinaire-St. Louis grad has a serious culinary resume – he worked at a handful of local fine-dining establishments including Truffles, Elaia and Little Country Gentleman, as well as The Good Pie (now Randolfi’s), before joining Peacemaker. In the months and weeks leading up to the restaurant opening, Messbarger fine-tuned a few dishes, including creating the horseradish mayo for the smoked brisket po’boy and the Cajun sausage for the pork link po’boy. Nashan says the restaurant didn’t originally even have a chef de cuisine position, but Messbarger stepped up and took on the role. “He really runs the kitchen,” Nashan says. “John is just one of those guys who is always determined to make things better, and he’s tireless in his work ethic – he’s just a great guy.” As second-in-command at the seafood joint, Messbarger spends his days chauffeuring freshly flown-in seafood back to the restaurant, working various stations in the kitchen including the fryer and raw bar, and breaking up the day with projects like making gumbo or seasoning lobster meat for rolls. Peacemaker’s core menu largely stays the same – and for good reason – but diners can get a glimpse of Messbarger’s creativity in specials like turnip kimchi, lobster chili dogs or gnocchi with fresh bay scallops. A few of his one-offs have even earned permanent placement on the menu, including the smoked whitefish salad and Buffalo crawfish po’boy – a tribute to his dad’s love of hot wings. –H.R. peacemakerstl.com
RUNNER UP
JeSSe Mendica, Olive + Oak oliveandoakstl.com
Butcher Shop
Steakhouse
Bolyard’s Meat & Provisions Bolyard’s Meat & Provisions has turned into more than just a neighborhood butcher shop in Maplewood, Missouri. owner Chris Bolyard hosts monthly burger battles between St. Louis’ top chefs (he provides the tallow fries) and offers daily sandwich specials such as housemade braunschweiger with green tomato chutney, red onion and arugula on local white bread. Drop in the shop and pick up meat, charcuterie or rotating housemade items like beer mustard, chicken-liver mousse or horseradish. Bolyard sources pasture-raised meats from regional farms including Vesterbrook Farm in Clarksville, Missouri; Buttonwood Farm in California, Missouri; and Circle B Ranch in Seymour, Missouri. you can also order weekly (or weekend) butcher boxes to feed the whole family. –N.S.
bolyardsmeat.com
RUNNER UP
kenrick’S MeaTS & caTering
Annie Gunn’s Culinary stalwart Annie Gunn’s might have won in the steakhouse category, but this restaurant is more than a destination for perfectly cooked steaks, although chef Lou Rook III expertly turns out a medium-rare ribeye. Founded in 1937 as the Chesterfield Mercantile Co., which now operates next door as the Smokehouse Market, Annie Gunn’s used to be surrounded by countryside. Today, it’s in the retail heart of St. Louis County, but the original philosophy to offer “foods and wines inspired by the richness of country life” remains the same. The food here is classic yet modern, the staff professional yet welcoming and the wine list massive yet approachable. If you’re seeking a place that will satisfy everyone in your dinner party, this is it. –C.N. C.N.
smokehousemarket.com ★ The original smokers that gave Smokehouse Market its name still sit behind the building. With racks coated in glossy black creosote and roofs softened by spring-green moss, these beauties gently smoke meat and seafood, including our favorite, maple syrup-glazed jumbo shrimp. PHoTo By J. PoLLACK PHoToGRAPHy GRAPHy
RUNNER UP kenricks.com
T ucker’ S Place
tuckersplacestl.com
Gerard Craft NichE Food GRoUP In June, St. Louis restaurateur Gerard Craft made a huge announcement: his flagship restaurant, Niche, would be closing after 10 years to make way for a new concept, Sardella. Craft, who won the Best Chef: Midwest James Beard award in 2015 for his work at Niche, says the food at Sardella “will be uniquely ours, with a wink to Italy.” The restaurant’s name is a reference to an ancient Italian version of fish sauce. “You rarely see it even in Italy [today],” Craft says. “We’re digging back into the history [of Italian cuisine] to find things we can revitalize and make fun again. Despite the name, I don’t see this as only an Italian restaurant.” Sardella marks Craft’s third turn with Italian-influenced fare: In 2012, he opened Pastaria, a family-friendly restaurant next door to Niche, and in early 2016, he debuted Porano Pasta, a fast-casual concept. Later this year, Craft will open his first restaurant outside of the St. Louis area with a second location of Pastaria in Nashville, Tennessee. (He also owns cocktail bar Taste and French-inspired Brasserie in St. Louis, pictured at right.) Over the past few years, Craft and his team at Niche had narrowed the restaurant’s focus to what they referred to as “extreme regionalism” – limiting themselves solely to ingredients sourced within
Gerard Craft (pictured at Brasserie) says Sardella will feature a much larger bar than Niche; around eight additional dining room seats should be gained in the remodel, as well. Sasha Malinich of St. Louis-based S. Aleksandr Malinich Design is overseeing the remodel, and local creative agency Atomicdust, which frequently collaborates with Craft – most recently on Porano Pasta – designed Sardella’s logo and branding.
a 300-mile radius of St. Louis. Housemade miso and vinegars will remain, but Craft says Sardella’s menu might also feature dishes made with local chocolate, beer, coffee and other items previously off-limits under Niche’s regionalism focus. When Sardella opens this month, diners can expect a range of menu items priced between $12 to $20 for breakfast, lunch and dinner. For breakfast and lunch, options will include a mix of grain bowls, salads, sandwiches, fresh juices and rotating specials developed by executive chef Nick Blue, as well as pastries developed by executive pastry chef Sarah Osborn. The restaurant will also serve an extensive coffee program from Sump in St. Louis. Craft says dinner entrées will include hand-stuffed pasta dishes and roasted meats, as well as seafood. The dinner menu will also feature a selection of small plates meant for sharing. In the decade since Craft moved to St. Louis, the local dining scene has seen enormous growth, something many credit in part to his continuing investment in the metro area. With five restaurants and plenty of potential to further expand Pastaria and Porano regionally and nationally, Feast readers are inclined to agree: Craft is killing it. –L.M. nichestlgroup.com
RUNNER UP
KE vin nashan; sidnEy stREEt cafE sidneystreetcafestl.com aNd PEacEMaKER lobstER & cRab co. peacemakerstl.com
photo by jennifer silverberg
Mexican
chinese
italian
Japanese
Mission Taco joint
LuLu Seafood & Dim Sum
Trattoria Marcella
Cafe‘ Mochi
Mission Taco Joint sets itself apart from the competition by focusing on hand-crafted quality. Cocktails feature top-shelf spirits, hand-squeezed juices and housemade infusions. The grill is wood-fired, lending a smoky, savory quality to fish, chicken and even pineapple. Chorizo is made on site, as are the salsas, which are prepared daily. Perhaps most impressive is that Mission’s masa is made fresh, as well. That masa, which starts with local non-GMO corn, is pressed into tortillas and filled with ingredients like beer-battered shrimp and mango salsa. Even the huitlacoche empanadas are made with the fresh, sweet masa. –C.N.
LuLu Seafood & Dim Sum was opened in University City, Missouri, in 2000 by siblings and longtime restaurateurs Jenny and LiMing Lu, and 16 years later, Jenny’s daughter, Julia Li, is transforming the family business. The restaurant has relocated into larger digs in University City and launched a dim sum food truck in April. The family is also planning to open two or three fast-casual concepts under the LuLu name serving authentic Chinese food. Li spearheaded this year’s Lunar New Year celebrations in University City, which included a collaboration with Urban Chestnut Brewing Co. on the ginger-infused Moon Monkey ale. –N.S.
St. Louis has no shortage of old-school Italian eateries, but brothers Steve and Jamie komorek’s Trattoria Marcella – a local favorite since opening in Lindenwood Park in 1995 – stands out for infusing classic Italian fare with a modern American twist. Look for hand-tossed pizzas alongside regional Italian dishes including pastas inspired by southern Italy and risottos from the north, as well as classic entrées like chicken spiedini and a spin on osso buco that’s made with pork shank. –H.R.
missiontacojoint.com
luluseafood.com
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lona’s lil Eats
lonaslileats.com
Ramen has been the big Japanese import in St. Louis this year, but sushi is still on a roll at Café Mochi on South Grand. Try classics like sashimi and nigri, plus appetizers like tuna tataki and calamari tempura. House rolls include the popular Volcano Roll, with tempura, shrimp, asparagus and avocado topped with broiled crab, scallions and spicy mayo, and the Godzilla Roll, filled with tempura, tuna, salmon, avocado and spring mix topped with spicy and wasabi mayos, Sriracha, smelt roe and tobiko. –N.S. 314.773.5000 PHOTO BY JACkLYN MEYER
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featured winners
farmers gastropub
katie’s pizza and pasta osteria
Pubs are typically more about the liquid fare than fine cuisine. However, a gastropub like this one ups the ante on the food side of things. They make all of their own sauces and their house pickles from scratch. They cut the chips (aka French fries), smoke the trout, and grow peppers, herbs, radishes and a variety of other things, so they can bring you the freshest and finest food in Springfield, MO.
Incorporating ingredients from their on-site garden, owners of Katie’s Pizza and Pasta Osteria, Katie and Ted Collier, create unique, seasonal hand-made pasta dishes. 9568 Machester Road, Rock Hill, MO. 63119 314-942-6555 – katiespizzaandpasta.com
parker’s table
2620 S. Glenstone Ave. Springfield, MO 65804 417-864-6994 farmersgastropub.com
pryde’s kitchen and necessities
Parker’s Table offers a selection of highquality wines, liquors, craft beer, artisanal pastas, imported teas and cookies and other fine foods. Parker’s is also known for fresh and local items, including cheeses and cured meats, while keeping a ready supply of locally produced honey, smallbatch chocolates, locally roasted coffees and more. Stop in and visit this unique establishment and experience an uncommon market for independent-minded people.
Pryde’s Kitchen and Necessities is the hardware store for cooks. Located in Old Westport, Kansas City, you’ll find bakeware, cookware, cutlery, appliances, gadgets and an array of gourmet food items. Pryde’s is also known for their Fiestaware, offering the largest selection in the Midwest. If you’re looking for an everyday kitchen item or a rare find, you need to visit Pryde’s.
7118 Oakland Ave, Richmond Heights, MO 63117 314.645.2050 www.parkerstable.com
115 Westport Rd. Kansas City, MO 64111 816-531-5588 prydeskitchen.com
savannah grille
katie’s pizza and pasta osteria
Every season, Chef Robert, sets out to find as many local ingredients, farmers, and growers to help him form each menu. Whether it’s the crew in the kitchen, front of house, or the many small purveyors, everyone is focused on delivering the best possible product. As a Feast 50 winner in the seafood category, you’ll want to visit Savannah Grill during your next trip to Lake of the Ozarks. The view and the food are both worth experiencing.
Owned and operated by Katie and Ted Collier, Katie’s Pizza and Pasta Osteria in Rock Hill serves up seasonal and hand-made wood-fired pizzas. 9568 Machester Road, Rock Hill, MO. 63119 314-942-6555 – katiespizzaandpasta.com
pint size bakery
With the move to a new location, Pint Size Bakery has been able to add seating, as well as an expanded offering of sweets to special order for any occasion. Weddings, showers, birthdays or just because… Pint Size makes the best cakes & cookies in town! They are always baked to order using all natural ingredients, pure butter, cane sugar, farm fresh eggs and local milk. Don’t delay in calling to place your order, this small batch bakery still fills up most weekends. 3133 Watson Rd. South City St. Louis, MO 63139 314-645-7142 pintsizebakery.com
1622HorseshoeBend Pkwy,LakeOzark,Missouri65049 573-365-1777 savannahgrillerestaurant.com
amigoni winery Voted best winery in Kansas City, Amigoni Urban Winery is the only in Missouri to exclusively grow Vitis Vinifera grapes. Their Centerview, Missouri, vineyard produces nine different varietals, including Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Chardonnay. The tasting room is located in the historic Stockyards District in Kansas City’s West Bottoms, where visitors can enjoy Amigoni wines in a tasting, by the glass or by the bottle. They also offer beer flights featuring local brews. 1505 Genessee St., Kansas City, MO 64102 913.890.3289 www.amigoni.com Inspired Local Food Culture
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Bar Program: Cocktails
store: Wine selection
The drink menu also features Dealer’s Choice, where intrepid imbibers choose a spirit, flavor profile and glassware, and then your bartender will whip up a custom cocktail you for on the spot.
Planter’s House Ted Kilgore has captured the attention of cocktail connoisseurs across the country, including mentions in the pages of The Wall Street Journal and Esquire. Owner of Planter’s House, Kilgore is the man behind the bar’s mission and also most of its drinks. (He runs Planter’s House with his wife, Jamie, and Ted Charak.) Standouts include Planter’s House Punch with cognac, aged rum, dry curaçao, grenadine, lime, lemon and Angostura bitters or Serenity, made with J. Rieger & Co. gin, chamomile liqueur, housemade jalapeño-watermelon liqueur and lime. Try one of the bar’s bottled cocktails – Manhattan, Negroni, Old Fashioned or Sazerac – or house favorites like a Hemingway Daiquiri or Southside. For happy hour specials, including $6 “new classic” cocktails, $2 off beer and wine, and $24 pitchers, stop in Tuesday through Friday from 4 to 6pm and all day Sunday. –B.C.
Total Wine & More In 2015, Total Wine & More opened three locations in the St. Louis area – Ballwin, Brentwood and Chesterfield – as part of its first foray into the Midwest market. The store is known for its helpful staff who happily walk you through its growing selection of 2,500 beers, 3,000 spirits and 8,000 wines (including an impressive selection of Missouri favorites from Stone Hill Winery, St. James Winery, Adam Puchta Winery and more). Total Wine & More also features wines from smaller vintners and vineyards across the country, and its selection of bottles are well-marked by varietal, price and even “Wine Buyer’s Selections” picks from Total Wine’s certified and expertly trained staff. –B.C.
totalwine.com ★ Total Wine’s team members must receive 150 hours of training before working the sales floor and undergo training and certification programs, monthly wine producer seminars and weekly tastings to provide customers with top-shelf service.
plantershousestl.com
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T He W In e & CH e e s e P l aC e
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wineandcheeseplace.com
regional Brewery
Microbrewery
Winery
Urban Chestnut Brewing Co.
4 Hands Brewing Co.
Chaumette Vineyards & Winery
It’s a testament to Urban Chestnut Brewing Co.’s success and rapid growth that it is now classified as a regional – rather than micro – brewery. The opening of Urban Chestnut’s Grove Brewery and Bierhall in 2014 allowed it to ramp up production, as did the launch of a small brewery in Bavaria, Germany, where co-founder Florian Kuplent was raised. Urban Chestnut’s current capacity is about 30,000 barrels per year – up from 8,000 in 2013, before the brewery opened its location in The Grove. Earlier this year, Urban Chestnut expanded distribution throughout Kansas; you can also find its German-style brews year-round in Missouri, Illinois and Indiana, and occasionally on the East Coast in New York City, Boston, upstate New York and New Jersey. –N.S.
When 4 Hands Brewing Co. opened in 2011, its core beers included an American blond ale, rye IPA, oatmeal brown ale and American red ale, as well as seasonals (now-favorites include Contact High and Chocolate Milk Stout) and barrel-aged releases. At the time, the brewery’s beers were aimed at connecting those who welcomed the burgeoning craft beer movement with those who were slowly coming around to the scene. President Kevin Lemp has transformed 4 Hands’ offerings in the past five years, including transitioning from draft-only to bottles and adding cans in 2014, renovating and expanding its LaSalle Park tasting room, instituting a multifaceted barrel-aging program, releasing sealed-to-order 32-ounce aluminum crowlers and growing distribution from St. Louis to cities across the state and select national markets. –B.C.
Perched atop one of Ste. Genevieve County’s rolling hills, Chaumette Vineyards & Winery offers sweeping views of the Saline Valley. That alone would be enough to entice visitors, but this winery offers the full package. In the tasting room, knowledgeable staff guide you through the winery’s broad selection of award-winning vintages (the reserve Chardonel and dry rosé are top picks), which we suggest you take to the covered patio and pair with executive chef Rob Beasley’s notable Cajun-Creole and New American cuisine. Extend your visit with a stay in one of Chaumette’s villas or indulge in an array of spa treatments for a perfect wine-country escape. –C.N.
urbanchestnut.com
4handsbrewery.com
chaumette.com
iN StE. GENEviEvE, Mo
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T He s aInT l ouI s B r e We r y
CIvI l lIfe BreWIng Co .
C H an dl e r H Il l v I n e y ards
(sCHlafly Beer) schlafly.com
thecivillife.com
In d efIanCe, Mo chandlerhillvineyards.com
PHOTO by CHeRyl wAlleR
Bar Program: Beer
The Side Project Cellar The Side Project Cellar, the tasting room for Cory and Karen King’s Side Project Brewing and Brewery, opened in Maplewood, Missouri, in 2014; this year, it celebrated a major accolade when the James Beard Foundation named it a semifinalist for Outstanding Bar Program. Karen runs the tasting room and curates a selection of Side Project’s saisons, barrel-aged stouts, barleywines
and Belgian quads – look for Grisette, a farmhouse table beer, and Foedre Beer, a blonde Missouri wild ale – plus local craft beers and a handful of wines and whiskeys. Draft beers are served at one of three temperatures (40°F, 46°F or 52°F) or on cask at 58°F. –H.R. thesideprojectcellar.com
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InTernaT Io nal T aP H ou s e
internationaltaphouse.com
Distillery
store: Beer selection
Bar Program: Wine
mixologist
Randall’s
Robust Wine Bar
Ted Kilgore
Wines & Spirits
PlaNtER’s HoUsE
Square One Brewery and Distillery
People shop at Randall’s Wines & Spirits for its vast inventory – which includes 800 craft beers, 2,000 wines, 500 vodkas and 600 whiskeys – but what truly separates it from the competition is personality. Each of Randall’s four locations across the greater St. Louis area retains a distinct charm. Stop in the outpost off South Jefferson Avenue and you’ll spot wax figures dressed up and ready to pose for a photo. And although each store offers samples and tastings, the West County location is the first to feature a dedicated wine- and spirits-tasting bar. (Or, if you prefer, delivery is now available in Downtown St. Louis, the Central West End and Clayton.) –L.M.
Glance at Robust Wine Bar’s approachable drink menus, including those dedicated to wines by the glass and wine flights, and you’re likely to encounter the “Robust factor.” Created by co-owner and certified sommelier Stanley Browne, the scale separates wine styles into eight categories: bubbles, crisp, mellow, luscious, soft-hearted, generous, robust, and “sweet and stickies.” If you’re in the mood for a full-bodied white with big fruit and oak influences, opt for a glass of reserve Chardonel from Chaumette Vineyards & Winery; if you prefer little or no oak and a medium body, try the Chardonnay from Vinum Cellars in California. The lunch or dinner menus feature Robust factor icons, as well, offering helpful food-and-wine pairings. –L.M.
Over the course of Ted Kilgore’s 20-year career in the beverage industry, he has grown to become one of the most recognized mixologists in the Midwest. After learning from some of the best in the business, including renowned spirits historian David Wondrich and distilled spirits expert F. Paul Pacult, Kilgore led the bar programs at now-shuttered Monarch in Maplewood, Missouri, and Taste in St. Louis. In 2013, he opened his own bar and restaurant, Planter’s House, and continues to evolve the restaurant’s drink menu with trends like bottled cocktails and specials like its recent spring break menu that featured playful versions of Long Island Iced Tea and Jungle Juice. –B.C.
Spirits of St. Louis was the first craft spirit line to launch in the St. Louis area. A decade ago, owner Steve Neukomm had been brewing beer at Square One Brewery, a brewpub in Lafayette Square. In 2008, he started making spirits he would enjoy drinking, and today, he produces vodka, gin, rum and his signature, award-winning J.J. Neukomm Missouri malt whiskey, made with 25 percent cherrywood-smoked malt and aged in Missouri oak barrels. –C.N.
shoprandalls.com
robustwinebar.com
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squareonebrewery.com
(sPiRits of st. loUis)
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F r i a r tuCk
reeD s am eriC an taBle
Ben Bauer, t He l i Be rti n e
P i n Ck n e y B e n D Di s ti l l e ry
friartuckonline.com
reedsamericantable.com
libertinestl.com
in neW Haven, m0 pinckneybend.com
happy hour
ice Cream & Custard
taste
Ted Drewes
Gerard Craft’s Taste is far from a sports bar, but that doesn’t mean he doesn’t appreciate a good happy hour deal – or as it’s called here, social hour. Stop in Tuesday through Friday from 5 to 7pm (and all day Sunday and Monday) for $7 classic cocktails; general manager Diana Benanti says The Last Word and the Ramos Gin Fizz are two of the most popular social hour tipples. Pair your drinks with snacks by executive chef Heather Stone, including bacon fat-fried cornbread or fried cheese curds with jalapeño aïoli. –L.M.
With more than 80 years under its belt, Ted Drewes has become a St. Louis icon. The St. Louis Hills and South Grand Boulevard frozen custard stands are beloved by locals and are must-visit destinations for tourists. The custard is smooth, velvety and thick, and the specials are affectionately named (try the Cardinal Sin with tart cherries and hot fudge or the Terramizzou with chocolate and pistachios), but concretes are the perennial favorite. Created in 1959 and customizable with dozens of toppings and add-ons, they’re so thick they’re served upside down. It really is good, guys... and gals! –H.R.
Coffee shop
Coffee roaster
Kaldi’s Coffee Roasting Co. One of the central tenants of Kaldi’s Coffee Roasting Co.’s culture is to ensure that its carefully chosen and expertly roasted beans are brewed correctly. It’s that final step, the handling of the beans in the cafés and the brewing process, that can throw off the rest of the effort put into bringing you the best coffee possible. Kaldi’s offers its baristas weekly cuppings and regular training sessions, making them some of the best-educated brewers in the business. The atmosphere at its cafés is relaxed, and the food is delicious, but what matters most is the coffee, and it’s here that Kaldi’s shines brightest. –C.N.
kaldiscoffee.com
Tyler Zimmer, co-owner of Kaldi’s, is on a mission. Each year, he travels to meet the farmers who are growing, processing and drying the coffee beans that he purchases and ships back to Kaldi’s roasting facility. Once those beans are at the roastery, they are microroasted and cupped weekly to ensure that each batch is as fresh and flavorful as possible before being sent to its cafés or retail locations. –C.N.
tastebarstl.com
PHOTO COURTESY KALDI’S COFFEE ROASTING CO.
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sumP
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Planter’ s H ou s e
i C e s P l ai n & Fan C y
sumpcoffee.com
sumpcoffee.com
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icesplainandfancy.com
Bread Baker
Diner
Union Loafers
Southwest Diner
Opened by Ted Wilson and Sean Netzer (both formerly of The Good Pie) and Brian Lagerstrom (formerly of Niche), Union Loafers focuses on old world-style, naturally leavened loaves – flour, salt and water are the keys to these masterful breads. Try the Botanical Heights bakery’s Light and Mild, with a soft crumb and a dark, flavorful crust; flour-dusted ciabatta; or a giant, salt-speckled soft pretzel. –H.R.
unionloafers.com ★ Union Loafers is serving pizzas every Wednesday from 6 to 9pm this summer, including a classic Margherita and a spinach pizza with bacon, garlic, mozzarella, Parmesan and lemon.
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ComPanion Baking Co.
companionbaking.com
There’s usually a wait at Southwest Diner on the weekends, with a line snaking out the door, but have some patience, and you won’t regret it. Inside, patrons love the diner’s breakfast fare with a Southwestern twist: The Southwest Slinger comes with two ¼-ounce burger patties, home fries and melted longhorn cheese topped with two eggs and green or red chiles. We also like the classic country-fried steak with housemade sausage gravy and home fries. Stop by on Tuesdays for a shorter wait and fresh tamales from The Tamale Man. –N.S.
southwestdinerstl.com PHOTO BY JUDD DEMALINE
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C i ty Di n e r
citydinerstl.com
Through a discreet door and down a charming antique staircase at Winslow’s Home, The Cellar awaits. This private event space, which is tastefully adorned with mahogany paneling and antique rugs and boasts a fireplace, accommodates up to 36 guests.
Artisan Food Shop
DiGregorio’s Market
Winslow’s Home
For 45 years, DiGregorio’s Market has been a go-to spot on The Hill for any and all of your Italian cooking needs, including cured meats, cheeses, spices, oils, fresh and frozen pastas, sauces and sweets. Check out its house label of pasta sauce, Italian dressing, olive oils and vinegars; plus Volpi cured meats (made on The Hill since 1902); salsas and pickles from local Two Men and a Garden; and a wide selection of cutlery, cookware and kitchenware. –B.C.
Artisan stoneware, screen-printed dish towels, Scandinavian cooking instruments and other upscale home goods line the walls of Winslow’s Home. In this warm, inviting space, breakfast, lunch, brunch and dinner are served using local, seasonal ingredients, many of which come from owner Ann Sheehan Lipton’s 5-acre outpost near Augusta, Missouri. After you dine, pick up eggs fresh from the farm, breads and pastries baked that day, as well as a bottle or two from the shop’s carefully curated wine selection. –C.N.
digregoriofoods.com
winslowshome.com
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Food truck: Savory
Seoul Taco Since the Seoul Taco truck hit the streets of St. Louis in 2011, owner David Choi has hugely expanded his Korean-meets-Mexican concept. In the past five years, the success of the truck led him to open a fast-casual brick-and-mortar restaurant in the St. Louis area, and more recently, he’s added locations in Columbia, Missouri; Champaign, Illinois; and Chicago. Try the truck’s classic taco, with Korean salad mix, green onion, Seoul Sauce and crushed sesame seeds with a lime wedge. –L.M.
seoultaco.com PHOTO BY JACKLYN MEYER
pHoTo by jennIFer SILVerberG
Caterer
Fried Chicken
barbecue
BuTler’S PanTry
Southern
For 50 years – yes, five decades – Butler’s Pantry has catered St. Louis’ special occasions. The company, founded by Richard and Anita Nix and now operated by their son, Richard Nix Jr., has evolved with the times, adapting to new tastes and trends, and has grown into a catering business with more than 500 employees. With 40 venues to choose from, including its own eateries – Bixby’s in the Missouri History Museum, Cafe Madeleine at the Piper Palm House and Piccione Pastry in the Delmar Loop – Butler’s Pantry has become well known for the quality of its service and the creativity of its cuisine. –C.N.
Chef Rick Lewis spent months traveling across the South to research hot chicken before opening Southern in Midtown last summer, and with near-constant lines out the door, it’s safe to say his R&D paid off. Here, Nashville-style hot chicken can be ordered in varying levels of heat, thanks to the addition of chile oil and spices. Choose from original, mild, medium, hot and a sweat-inducing Cluckin’ Hot, as well as General Tso’s, a sweet-and-spicy combo. No matter the heat level, the chicken – which arrives speared with pickle slices and atop white bread – features juicy meat and crispy, golden-brown skin. –H.R.
Sugarfire Smoke house You can now get your Sugarfire Smoke House fix at one of its four locations in the St. Louis area (plus one in Washington, Missouri). The Big Muddy sandwich is a best seller, with brisket, smoked sausage, horseradish and barbecue sauces, lettuce and pickles, as is the pulled pork, available as a sandwich or plate. And check social media for chef-owner Mike Johnson’s daily specials, like the Pig Mac, with two Mangalitsa pork patties, bacon, Cheddar, ranch, onions, pickles, special sauce and pepper Jack made with ghost peppers. –N.S.
butlerspantry.com
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GuerriLLA Street Food
the Art o F e ntert AininG
by rd & bA rre L
pAppy’S SmokehouSe
guerrillastreetfood.com
theaofe.com
byrdandbarrel.com
pappyssmokehouse.com
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featured winners culinary center of kansas city
st. james winery
The Culinary Center of Kansas City is a unique venue in the Midwest dedicated to the education, cultivation and appreciation of food, wine and culinary tradition. They offer cooking classes, interactive cooking parties, private events and caterings that are brilliantly conceived, precisely and joyously executed, and consistently exceed client expectations. Stop by to learn more about the All Hands for Hunger community service cooking event, Junior Chefs Academy, Midwest BBQ Institute, Dinners on Demand, CookWell!, Tuesday Lunch, The Kitchen Shop and more.
Since 1970, St. James Winery has been producing unique regional wines. They are Missouri’s largest and most awarded wine producer. Visitors can sample multiple wines and juices. Buses are welcome. Enjoy The Gardens, a beautifully landscaped outdoor seating area with a fire pit, lawn games and wood-fired pizzas. Sip their wines, wine slushies and cider, or craft beers from neighbor, Public House Brewing Company.
7920 Santa Fe Drive, Overland Park, KS 66204 913-341-4455 www.kcculinary.com
540 State Route B, St. James, MO 65559 800-280-9463 | StJamesWinery.com
spin pizza
What’s better for a casual but not so serious meal than artisan pizza, super fresh tossed salads and a fresh fruit sangria? SPIN! Pizza offers 20 signature pizzas, plus a SPIN! Your Own Option, and 6 SPIN! twists on classic salads with homemade dressings. You’ll enjoy hand tossed dough, hand grated cheeses, housemade dressings and oven roasted veggies and meats, all seasoned and cooked from scratch daily in our kitchens.
butler’s pantry 50 years of commitment to excellence in cuisine, service and overall event experience. What better way to celebrate than with the honor of FEAST 50! Cheers to 50 more years! 1414 Park Avenue, St. Louis MO, 63104 314.664.7680 www.butlerspantry.com
10 locations in the Kansas City area www.spinpizza.com
gram & dun
green dirt farm
Voted best outdoor dining in Kansas City, Gram & Dun brings culinary-driven fare, with special attention paid to pairing food with libation. The local owners and staff bring a unique, modern environment to the Plaza location, making it an enticing landmark for locals and visitors alike. It’s a place “for the people” where you can relax and enjoy the neighborhood vibe while they test theories of food, drink and the evolution of good times.
Set in the bluffs above the Missouri River Valley about 40 miles northwest of Kansas City, Green Dirt Farm has earned quite a reputation for its high-quality cheese and dairy products made from sheep’s milk. Feast readers are among their fans, naming them best cheese maker on Kansas City’s first Feast 50 list. The Green Dirt Farm team shares a commitment to creating the most exceptional sheep’s milk cheeses and yogurts.
600 Ward Parkway, Kansas City, MO 64112 816-389-2900 gramanddun.com
1099 Welt St. Weston, MO 64098 (816) 386-2156 greendirtfarm.com
catalpa
the art of entertaining
This little restaurant in Arrow Rock, Mo has been awarded the Trip Advisor Certificate of Excellence for the last 3 years. The menu is eclectic, and varies with the seasons. Produce and meats are sourced locally whenever possible. Chef Huff also offers private and small group cooking classes in her kitchen. They pride themselves on creating lasting memories through their food, service, and laidback atmosphere. Given there are so few tables, it is important to make reservations.
The Art of Entertaining is recognized among the best caterers in the Feast 50 by offering gourmet home cooking and comfort food since 1994. Their store is filled with homemade soups, appetizers, salads, side dishes, casseroles, entrees and mouthwatering desserts—with both fresh and frozen options. They recently introduced a line of gluten-free, low sodium and light dinners, with all of their offerings available for pickup or delivery. Corporate lunches are their specialty--boxed lunches, party trays and “10 for 10” menus all available.
510 High St, Arrow Rock, MO 65320 (660) 837-3324 CatalpaRestaurant.com
8796 Big Bend Blvd, Webster Groves, MO 63119 314-963-9899 theaofe.com Inspired Local Food Culture
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cheesemaker
Baetje Farms iN BloomsdalE, mo Tucked into the lush landscape of Ste. Genevieve County, Baetje Farms’ goats jostle for position at the hay feeders inside the creamery’s big, red historic barns. The rich, delicate milk from Veronica and Steve Baetje’s herd allows them to craft some of the country’s best French-style artisan goat cheeses. With more than 60 awards – including multiple super gold World Cheese awards – and press from the likes of The New York Times, this small producer has made a big impact with cheeses such as the flagship Bloomsdale, a pine ash- and salt-coated, mold-ripened cheese, and Fleur de la Vallee, a semisoft washed-rind cheese that melts in your mouth. –C.N.
baetjefarms.com
burger
5 Star Burgers Since opening the first St. Louis outpost of 5 Star Burgers in 2012, Stephen Gontram has built a bit of a burger empire. The third location of 5 Star, which his father originally founded in New Mexico, opened this spring in Creve Coeur, Missouri, serving up the creative burgers diners have come to love. A new burger is offered each month, but favorites include the Breakfast of Champions with a sunny-side-up egg, American cheese, roasted tomato-bacon jam and hollandaise, and Dad’s Green Chile Cheeseburger with crispy New Mexico Hatch chiles, pepper Jack cheese and green-chile mayonnaise. –H.R.
In the past 12 years, David Bailey has opened seven restaurant concepts in St. Louis, including burger-and-shake joint Baileys’ Range. For lunch or dinner, standout burgers include the PB&J, which stacks a Missouri bison patty with arugula pesto and goat cheese smeared with housemade tomato jam, or the Steak Au Poivre, with a peppercorn-crusted aged sirloin patty, blue cheese, bacon jam and caramelized onions with a port glaze. Range also hosts a weekly Burger Battle; whichever burger is ordered the most in seven days lives on to fight another week. –L.M.
5starburgersstl.com
baileysrange.com
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kitchen store
Baileys’ Range
In addition to burgers, 5 Star serves up one of the best happy hours in town, with $1.50 mini burgers and half-price drafts.
sT acked Bu rge r B ar
stackedstl.com
Kitchen Conservatory Step inside Kitchen Conservatory in Clayton, Missouri, and you’ll immediately spot the shop’s two core offerings: shelves and shelves stocked with essential kitchen tools and gadgets (some 6,000 or so) and a teaching kitchen where more than 800 cooking classes are offered each year. The shop has greatly expanded operations since opening in 1984; 14 years ago, owner anne Cori doubled the store’s footprint and added a second kitchen on site. Cori has hosted some of the best chefs in the city, and she herself is a culinary authority, effortlessly and expertly explaining the differences between scraper and offset spatulas – and why you need both in your home-kitchen arsenal. –L.M.
kitchenconservatory.com PHoTo By JACkLyN MeyeR
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B e r Ta r e l l i cuT le r y
bertarellicutlery.com
Pizza
Vegetarian Only
seafood
Katie’s Pizza & Pasta Osteria
Lulu’s Local Eatery
Peacemaker Lobster & Crab Co.
Katie Collier is having one hell of a year – she’s launching a mail-order pizza kit, Vero Pasto home Kits; debuted the second season of her cooking and recipe video series; and is also opening a new location of Katie’s Pizza & Pasta osteria in Town and Country, Missouri. her original rock hill restaurant is almost always packed with diners eager for a taste of her famous fried artichokes; wood-fired pizzas topped with ingredients like pear, potato, neapolitan meatballs and zucchini carpaccio; or fresh, handmade pastas. The squid ink spaghetti with prawns, scallops, clams and caviar is a must-try. –H.R.
katiespizzaandpasta.com
luluslocaleatery.com
pi-pizza.com
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When you’re dining at Peacemaker Lobster & Crab Co., it’s easy to forget you’re in landlocked St. Louis. The Benton Park restaurant receives an almost-daily delivery of seafood fresh from the East Coast, including lobster from Maine and blue crabs from Maryland. Plump, juicy, peel-and-eat shrimp; steamed mussels; blue crab boils; and lobster rolls served two ways (Connecticut-style: warm, with butter, and Maine-style: cold, with mayo) will transport you straight to a coastal seafood joint. don’t miss the oysters of the day – Wellfleet, Malpeque or maybe naked Cowboy – shucked on site at the restaurant’s commanding raw bar. –H.R.
peacemakerstl.com
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P i P iz z e r ia
The menu at Lulu’s Local Eatery is focused on fresh and playful sandwiches, salads, tacos and bowls made with local, plant-based ingredients. For a taste of Lulu’s creativity, try the BBQ Jack Tacos with smoked jackfruit smothered in Pappy’s Smokehouse barbecue sauce on white corn tortillas topped with slaw, plus a side of Buffalo Cauliflower Bites (which can be ordered in a wrap with greens and veggies drizzled with spicy Buffalo sauce and creamy ranch). –B.C.
treehousestl.com
BrOadway OysTer Bar
broadwayoysterbar.com
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featured winners chandler hill vineyards Located just 30 minutes west of St. Louis in the heart of Missouri’s beloved Wine Country, Chandler Hill boasts award-winning wines, sophisticated fare, exemplary service, a stunning setting and picturesque views from its 4,500-square-foot terrace. Come stop by and enjoy incredible wines and an unforgettable experience at the most exquisite winery in the region. 596 Defiance Rd, Defiance, MO 63341 (636) 798-2675 chandlerhillvineyards.com
crushed red
At Crushed Red, they believe that it takes experience and true artisan know-how to do what they do: serve great food, quickly, that is good for our bodies and good for our planet. Their chopped-to-order salads and hand stretched pizzas are prepared by those who have a deep understanding of food and care about what they serve. In addition to their commitment to quality, all Crushed Red restaurants are designed to produce very little waste. They care about their guests, and the impact that they have on the community and the world around us. Clayton, 314.725.8007 | Kirkwood, 314.238.0100 Creve Coeur, 314.238.0100
como smoke & fire
blues city deli
COMO Smoke & Fire is a family owned and operated BBQ restaurant (and catering company) located in Columbia, MO. With a fun and friendly atmosphere, they provide a dining experience that is without peer. A longtime dream, finally became a reality after much brainstorming and taste tests during family gatherings. Now, they want to extend their family by inviting you to come taste their COMO style BBQ and make COMO Smoke & Fire, your second home.
Blues City Deli invites you to their almost-every day party! Opened Monday – Saturday. Stop by for one of St. Louis’ Finest Po-Boys, a helping of Red Beans & Rice, an ice cold beer or old fashioned soda, while the best blues tunes fill your ears, mind and soul! Don’t forget to check out their sister store, too. Melo’s Pizzeria: Homemade dough, wood-fire pizza. Located behind Blues City Deli. 2438 McNair Ave. St. Louis, MO 63104 bluescitydeli.com | 314.773.8225
4600 Paris Rd. Ste 102, Columbia MO, 65202 573-443-FIRE (3473) comosmokeandfire.com
revel catering
ted drewes
Chef Johnny Graham opened REVEL Catering & Events in the Historic Lohman Opera House in January of 2014 to critical acclaim. Signature weddings, legislative events, and specialty galas all benefit from his locally sourced, globally influenced cuisine. Expanding to a 2nd event space soon, they’ll host a seasonal farmers market in an urban garage indoor/outdoor setting.
For 87 years Ted Drewes has been serving his scrumptious frozen custard to St. Louisians. Try a classic like the Terra Mizzou or make your own favorite by mixing together any of their 30 flavors. The location on Grand is only open during the summer and closes Labor Day weekend. It really is good guys and gals!
102 east high street, 2nd floor, Jefferson City, MO 65101 573.636.0023 www.reveljcmo.com
6726 Chippewa St, St. Louis, MO 63109 4224 S. Grand Blvd, St. Louis, MO 63111 (314) 481-2652 www.teddrewes.com
larder & cupboard Larder & Cupboard features a curated selection of the best artisan foods, including many local, international, awardwinning, and delicious cheeses. Whether you’re shopping for a cheese plate for a dinner party or slices for your sandwich, we can help you raise your cheese game! 7310 Manchester Rd, Maplewood, MO 314.300.8995 www.LarderAndCupboard.com
winslow’s home Winslow’s Home, where simple ingredients are elevated to memorable meals using clean, humanely raised ingredients and prepared by our dedicated team using time honored scratch cooking methods. Breakfast lunch and dinner | private dining catering | prepared foods 7213 Delmar, St. Louis, MO 63130 (314) 725 7559 www.winslowshome.com
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bake shop
Pastry Chef
Pint Size Bakery
La PatissERiE ChoUqUEttE
Pint Size Bakery isn’t quite so “pint sized” anymore, but its “small batch, from scratch daily” motto still rings true. This spring, Christy Augustin and Nancy Boehm’s beloved Lindenwood Park bakery moved down the street into a much larger space with a roomier kitchen, plus café seating to linger over a cup of coffee and fresh pastries. Sweet and savory muffins, cookies, cupcakes, oatmeal-crème pies and scones are all baked fresh each morning – but true regulars know to visit on Saturday mornings for the signature salted-caramel croissants. –H.R.
In just three years, pastry chef Simone Faure has made her bakery, La Patisserie Chouquette, into a destination for whimsical cakes, French pastries and experimental treats. Her macarons have a cult following – you can even joi n the m acaron-ofthe-month club – as do pastries like The Darkness, a chocolate croissant made with dark-chocolate dough, 72-percent chocolate butter and pink Himalayan sea salt. Faure also makes creative custom cakes: This year, for her son’s birthday, she made a cake that looked like deep-dish pizza. –N.S.
pintsizebakery.com
simonefaure.com
Vin de Set
Simone Faure
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La Patisserie Chouquette
sarah osbo rn, ni Che
simonefaure.com
nichestlgroup.com
Charcuterie Maker
Donut shop
Salume Beddu
Strange Donuts
In 2011, Forbes praised Salume Beddu for producing the best salami in the country. Mark Sanfilippo’s Lindenwood Park salumeria surely does serve some of the best cured meats around, including its peppery guanciale and pancetta, plus sandwiches and offerings like ‘nduja and mostarda. You can try its salami at local restaurants including Randolfi’s and Pastaria, or snag its products at grocery stores across the city. For the purest taste of Salume Beddu, Sanfilippo suggests the Culatello, a cured pork that’s wrapped in a wine-soaked cloth and then aged for two years. –L.M.
When Strange Donuts launched in Maplewood, Missouri, in October 2013, it was already considered one of the year’s most anticipated openings. Now, the donut shop has two St. Louis locations and one in Columbia, Missouri. Strange “dones” fall into three categories: Classics, including jelly-filled and glazed; Creations that are a bit more unusual, like gooey butter cake and s’mores; and Strangers, including collaborations with local restaurants such as chicken-and-waffle donuts with Porter’s Fried Chicken or pizza donuts made with Pi Pizzeria. –L.M.
salumebeddu.com
strangedonuts.com
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boLyarD’s Meat & ProVisions
VinCent Van Doughnut
bolyardsmeat.com
vincentvandoughnut.com
Fresh Pasta
Fast-Casual Concept
Pastaria
Crushed Red
Pastaria’s organic housemade pasta is so popular that chef-owner Gerard Craft opened an entire fast-casual concept, Porano Pasta, based on it this year. Craft is expanding his empire to Nashville, Tennessee, with a second location of Pastaria. Head to the original location in Clayton, Missouri, for pasta dishes like canestri cacio e pepe, pappardelle with smoked pork, and bucatini all’Amatriciana. Pick up Pastaria’s fresh pasta and sauce at Larder & Cupboard and Bolyard’s Meat & Provisions in Maplewood. –N.S.
In 2012, Crushed Red opened its first restaurant in Clayton, Missouri, and it now boasts locations in Kirkwood and Creve Coeur, plus two franchises in Denver and more planned for Kansas City; Columbia, Missouri; and O’Fallon, Missouri. The concept centers on fresh-baked pizzas and made-to-order chopped salads, both of which are customizable, but the restaurant’s own combinations are not to be overlooked. Plus, wine and craft beer are delivered to your table. –N.S.
pastariastl.com
outdoor Dining
Lafayette Square hotspot Vin de Set, which celebrated its 10th anniversary this summer, features one of the most covetable patios in St. Louis. Although the food will transport you to France, the Gateway Arch visible in the distance will keep you pleasantly rooted in St. Louis. Take advantage of a beautiful sunset on Vin de Set’s rooftop while snacking on a plate of Missouri and French cheeses and sipping a selection off the restaurant’s reasonably priced wine list. The view goes particularly well with Vin de Set’s croque monsieur with pommes frites or the ratatouille ravioli with a roasted-tomato cream sauce. –N.S.
vindeset.com
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Vin de Set often uses produce and herbs sourced from its own garden, managed by owner Paul Hamilton, located across the street in a formerly vacant lot.
crushed-red.com
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katie’s Pizza & Pasta osteria
Po rano Past a
katiespizzaandpasta.com
poranopasta.com
mcgurks.com
phoTo by jAckLyn Meyer
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Promotion
featured winners stroud’s restaurant
Stroud’s restaurant has been a Kansas City icon since 1933. Their recipes have withstood the test of time and keep guests coming back. For over 83 years they have been serving real pan-fried chicken and they’re world famous for our chicken, gravy, cinnamon rolls and more. Stroud’s now offers catering too. Visit Stroud’s in North KC, Fairway, Independence & Overland Park. 4 Kansas City area locations stroudsrestaurant.com
5 star burgers
5 Star serves fresh-ground hormone and antibiotic free black angus beef. They also boast some of St. Louis’ best happy hours seven days a week, featuring local craft beer. Come join them for a great burger in Creve Coeur, Kirkwood, and Clayton. 11621 Olive Blvd., Creve Coeur, MO, 63141 314-942-6450 www.5starburgersstl.com
sidney street cafe Nestled in St. Louis’ Historic Benton Park Neighborhood, Sidney Street Café reflects a melting pot of influences from all over the world with its New American cuisine. Chef Kevin Nashan designed the menu by blending his Spanish heritage, flavors from his childhood in Santa Fe, along with his classic French training, and his love for Midwest & Southern ingredients. The elegant dining room offers rustic charm and an antique bar for guests to enjoy a classic cocktail, beer or wine.
Date Night, Done Right Enjoy award-winning wines, fine dining and live entertainment all while taking in the Best View in the Midwest.
600 Timber Ridge Dr, Grafton, IL 62037 | aeriesview.com 82
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2000 Sidney Street, St. Louis, MO 63104 314-771-5777 sidneystreetcafestl.com
tom’s town distilling co. Tom’s Town Distilling Co. is downtown Kansas City’s first legal distillery since Prohibition. From its historic Kansas City Crossroads location, the distillery produces award-winning spirits including Pendergast’s Royal Gold Bourbon, McElroy’s Corruption Gin and Eli’s StrongArm Vodka. All Tom’s Town spirits are available at retailers across the states of Missouri and Kansas. Tom’s Town also offers distillery tours, an event space and a cocktail lounge serving craft cocktails and small plates. 1701 Main St, Kansas City, MO 64108 816.541.2400 www.toms-town.com
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featured winners ices plain & fancy
pi pizzeria
Pi, St. Louis’ original craft beer Pizzeria, was born on 3.14, in 2008 on the Delmar Loop and now has 8 locations across the United States.
Ices Plain & Fancy is St. Louis’s nitro ice cream parlor, where ice cream is flash-churned to order in what looks like a mad science experiment. The finest cream and locally sourced seasonal ingredients are combined in a stand mixer. There’s a billowing cloud as the liquid nitrogen is added – it gets so cold that torches are used to keep the ice cream “spinning,” and the end result? The silkiest, freshest ice cream in town!
Many St. Louisans remember Pi was the first restaurant to cook in the White House, after President Obama declared Pi his favorite pizza and invited the Pi Team to bake its signature pi(zza) for him, the First Family and his team.
2256 South 39th Street St. Louis MO 63110 314-601-3604 www.icesplainandfancy.com
Check out more photos of Pi, locations and menu at pi-pizza.com.
Photography by Jonathon Pollack
lona’s lil eats Lona’s Lil Eats is home to the Original Giant Rice Paper Wrap. They specialize in fresh Asian cuisine with a soul-food flare. Focusing on flavor, feeling and physical sensation. All ingredients are fresh, just chopped, no msg. All seasonings and sauces are made from scratch. Their menu was created with everyone in mind. Offering vegan, vegetarian, carnivore, gluten-free, diabetic, and paleo choices. Open Tuesday –Saturday, 11am – 9 pm. 2199 California Ave. St. Louis, MO 63104 314-925-8938 2199 lonaslileats.com
french bee bakery The French Bee Bakery is a charming locally-owned and operated bakery and café in Parkville, Missouri.They offer an eclectic combination of mouth-watering pastries and sweets, decadent cakes and tarts, one-of-a-kind sandwiches and salads, and delicious homemade soups and quiche. Other options include boxed lunches and corporate catering for the Kansas Citymetro area. 404 East St, Parkville, MO 64152 (816) 673-0117 thefrenchbeebakery.com
side project cellar
7373 Marietta Ave., Maplewood, MO 63143 www.thesideprojectcellar.com
strange donuts They’re strange, they’re popular and they’re the most beloved donut shop in St. Louis according to the readers of Feast Magazine. Strange Donuts makes fresh, made-from-scratch dones (Classics, Creations, and Stranger collaborations with chefs and friends inside and out of St. Louis) seven days a week in Maplewood, Kirkwood, and Columbia, MO. They also founded Strange Cares, a donut-driven nonprofit helping empower kids with community partners Big Brothers Big Sister, Girls on the Run, and The Children’s Heart Foundation. @strangedonuts Strangedonuts.com
byrd & barrel Photography by Cory Miller
The Side Project Cellar is the tasting room for a St. Louis brewery called Side Project and a Belgian-inspired beer bar with whiskey and wine. They offer a large variety of draft beers served at three different temperatures to enhance beer aromas and flavors. They have cultivated an extensive Beer Cellar full of oak-aged Side Project beers and vintaged bottles from all over the world. Be sure to stop by to check out what their 2016 James Beard Semifinalist Bar Program is all about!
Byrd & Barrel focuses on serving locally sourced food in a fast casual environment. They offer inside and outside full service dining, a full bar with over 50 canned beers, and a drive thru. Open 7 days a week. Be sure to check out their funky fried chicken menu and daily specials. 3422 S Jefferson Ave, Saint Louis, MO 63118 314-875-9998
square one brewery & distillery
Great beer, spirits, food and a destination for all things craft in St. Louis. The restaurant serves great pub food. 13 house brewed beers on tap. The first craft distillery in Missouri serving 17 housemade spirits and a great cocktail menu. The setting is a historic building with beautiful outdoor dining. This is a truly unique dining and drinking experience. 1727 Park Ave., St. Louis, Mo. 63104 314.231.2537 www.squareonebrewery.com
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Live Music Every Weekend Wine Tasting
G
N
Breakfast & lunch quiches, oatmeal, bagels, soup, sandwichs, and salads OW S E RV I N
Lunch Served Daily
• Organic & LOcaL • aLergy & gLuten-free baking • smOOthie • espressO •
tuesday-saturday 8:30am-5:00pm • sunday-monday closed
Private Events and Weddings Breathtaking Views
100 hemsath rd. augusta mo open daily 11a-5p noboleisvineyards.com 636.482.4500
Eclectic Japanese cuisine | Serving the freshest fish in STL more than just sushi |#BaikuSushi
Located in Mid-town within Ignacio Hotel 3407 Olive Street | St Louis, MO | 314-896-2500 | baikustl.com Delivery available via grubgo.com
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kansas city , missouri
Chef of the Year
ThE RiEgER aNd Ça Va During dinner service at The Rieger, you’ll likely find chef and co-owner Howard Hanna at the expo station. It’s what he prefers. It’s utter control. “I can see everything, and nothing happens unless I call for it happen,” he says. “Nothing goes out without me seeing it.” This is hardly a surprise: You don’t become the creative force behind one of Kansas City’s premier restaurants – plus an award-winning Champagne bar, Ça Va – without fire and drive. “The first two years it felt like it was really fighting to survive,” Hanna says. “I pretty much lived at the restaurant, and I had to. We’ve come a long way, and now I don’t feel like I need to be here every night – but honestly, I still want to be.” It’s not, Hanna says, that he doesn’t trust his team to do a good job – it’s that The Rieger is his home. He’s read every cookbook lining the bookshelf next to his kitchen; he’s developed relationships with local farmers and producers,
and it’s Hanna they trust. Diners trust him, as well, and return again and again for stunning dishes like aïoli complet, a Provençal-inspired shareable platter of house-cured catfish, grill-charred broccoli, radishes and green beans for dipping in saffron aïoli, or grits made with dried local corn and served with housemade spicy lamb sausage, caramelized sweet onions, a soft-boiled egg and a garlic chip. Still, no matter how much Hanna loves The Rieger, as soon as he could catch his breath, he found a new opportunity with a tiny space at the edge of Westport. Hanna opened Ça Va in February 2014, featuring a small, tasteful – and very French – menu. “There are a million things I want to say about food, and I can’t say them all at The Rieger,” Hanna says of Ça Va. Here’s to many more years of tasting all that Hanna has to say. –N.G. cavakc.com; theriegerkc.com
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Josh Eans, Columbus Park r amEn shoP columbusparkramenshop.com
aNd
ha P PY Gillis CafE and hanGout
photo by zach bauman
happygillis.com
outdoor dining
Winery
bread baker
Gram & Dun
Amigoni Urban Winery
Farm to Market Bread Co.
Gram & Dun’s New American entrées and lengthy craft beer and cocktail menus have proven reliable draws. Its comfortably elegant patio is a place to see and be seen; it’s very hard to walk by and not be curious. The open-air space situated in Kansas City’s Country Club Plaza faces glitzy Ward Parkway for prime people-watching. The patio is equipped with firepits for cooler weather and massive umbrellas to shade tables during summer months. –A.F.
Michael and Kerry Amigoni, owners of Amigoni Urban Winery in Kansas City, have come a long way since 2001 when they first planted a handful of grapevines on 10 acres of land. Today, Amigoni’s Cabernet Franc – one of the very first planted in those initial acres – is its signature wine, aged in Missouri oak barrels. It blossoms in the glass with a full-hearted flavor. –N.G.
Farm to Market Bread Co. has earned a reputation in Kansas City for baking high-quality breads including sourdough, French farm, challah, ciabatta and whole grain (among many others), as well as egg buns, soft pretzels and crispy crackers. Bread baked that morning or the night before is delivered daily to restaurants and dozens of local grocery stores. –A.F.
gramanddun.com
amigoni.com
farmtomarketbread.com
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t h E WEs t s i d E loC a l
thewestsidelocal.com
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lEs bourGEois vinEYards
missouriwine.com
fE rv E r E
fervere.com
photo by zach bauman
rising star
artisan food shop
The Better Cheddar
Elise Landry
With two locations in the Kansas City area – one in Country Club Plaza and the other in The Village Shopping Center in Prairie Village, Kansas – The Better Cheddar has been educating cheese-lovers on fromage since 1983. Owner Ron Shalinsky has created the perennial one-stop shop for those who love to picnic, snack or shop for cheeses from around the globe, as well as gourmet charcuterie, crackers, chocolates, olive oils and sauces. Look for a large selection of imported items and local products, including Savory Addictions nut mixes; Kansas City Canning Co. jellies, jams and pickles; and Flory’s Truckle, an aged raw-milk Cheddar made by Iowa-based Milton Creamery with the help of the Flory family in Jamesport, Missouri. –J.V.
Ça Va While her high school classmates were busy with college prep, Elise Landry was already beginning her career. at just 17, through the broadmoor technical center, a culinary trades program in Shawnee mission, Kansas, Landry honed her skills while staging for megan Garrelts at bluestem and pastry chef nick Wesemann at the american. She planned on becoming a pastry chef until meeting chef brian alberg of the Red Lion Inn in Stockbridge, massachusetts, while at broadmoor. on a whim, Landry contacted alberg after graduation and asked for a job. to her surprise he hired her immediately, and she began a year of intense work as a line cook at the Red Lion Inn, serving up to 300 people a night.
thebettercheddar.com
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after three-and-a-half years in kitchens in massachusetts, Landry traveled overseas before returning to Kansas city. She hadn’t been back home for three days when she met a friend for dinner at the Rieger, where she was introduced to chef howard hanna. the very next day, she staged at the Rieger and was hired within a couple weeks. Eventually, hanna and Ça Va general manager, caitlin corcoran, decided to transition Landry to Ça Va to manage the champagne bar’s kitchen full-time, officially becoming its sous chef in June 2015. “It’s become very much my space,” Landry says of the small open kitchen, situated behind the bar.
th e s u n dry
thesundry.com
store: wine selection
Lukas Wine and Spirits Superstore
Landry’s menu at Ça Va is elegant and light, made onsite or assembled from items prepped in the Rieger’s kitchen. She works with just two induction burners, a “low lady” reach-in cooler, a panini press and a deep fryer. With these modest appliances, Landry works wonders, even during a packed brunch service. She makes airy chickpea crêpes with roasted squash, eggplant, tomatoes, peppers and olive tapenade, and mussels simmered in white wine with tomato butter, fresh tomatoes and basil. “I just want to feed people,” she says. “I can run food to the table, watch people eat and see them enjoy the experience.” –A.F.
Don’t miss Landry’s bacon-sweetbread terrine, as well as some of the city’s best crispy pommes frites.
cavakc.com
With locations on both sides of the Missouri-Kansas state line, Lukas Wine and Spirits Superstore is well positioned to serve the Kansas City area with its massive square footage of spirits, wine and beer. For oenophiles, the stores offer impressive inventories of wines from across the globe, ranging from collectibles to the simply quaffable. The knowledgeable staff is eager to give you recommendations or help you find the wine you’ve been looking for. With such a large selection and breadth of inventory, if you can’t find something to enjoy at Lukas, you probably aren’t looking hard enough. –J.V.
lukasliquor.com
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John Brogan, r ye
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ryekc.com
goMer’s Midtown
gomersmidtown.com
sandwich shop
Pizza
food truck: sweet
Pigwich
Waldo Pizza
You can smell the aroma of smoked meat wafting from Pigwich from blocks away. The food stand has a tiny kitchen and is permanently stationed outside of Local Pig butcher shop in the East Bottoms (both owned by chef Alex Pope). Customers can take their food to-go or grab a seat on the neighboring patio. Pigwich serves a selection of hearty sandwiches such as the meatball patty melt, smoked brisket and banh mi. –A.F.
Open for nearly 30 years, Waldo Pizza is the best kind of neighborhood spot, full of cozy booths complete with trivia cards to entertain you while you wait. In addition to the make-your-own pizzas on hand-tossed, honey-wheat or St. Louis-style thin crust, the restaurant serves some of the most creative pies in town, including the Local Pig Special, topped with porcini-thyme sausage from Local Pig, spicy red sauce, Roma tomatoes, herb-roasted potatoes, Parmesan and red onion. –A.F.
The Funnel Cake Truck Kansas City’s The Funnel Cake Truck specializes in delicious food that evokes memories of childhood, including trips to state fairs, carnivals and theme parks. The truck has made these memories mobile, providing crispy-sweet funnel cakes, kettle corn and cotton candy all over the metro area, including at office parks, festivals and even birthday parties. –A.F.
waldopizza.net
thefunnelcaketruck.com
pigwich.com PHOTO BY ALISTAIR TUTTON
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h a P P y gillis c a fe a nd ha ngo ut
M insky ’ s Pizza
coffee cake kc
happygillis.com
minskys.com
coffeecakekc.com
best new restaurant
Vegetarian Only
Cafe Gratitude Cafe Gratitude is a slice of health-conscious, California sunshine in Kansas City. The Golden State-based chain serves vegetarian and vegan salads, sandwiches, wraps and entrées with empowering names such as I Am Magical, a veggie burger, and I Am Humble, lentils in curry. The Yo Soy Feliz (I Am Happy) tostadas feature a black bean
purée, Mexican-style slaw, pico de gallo, toasted maple coconut, cashew “ricotta” cheese, salsa verde and avocado and look as good as they taste. Another vegan standout is the I Am Awesome, an eggplant “Parmesan” sandwich featuring cornmeal-encrusted eggplant, rich marinara, Brazil nut “Parmesan,” cashew ricotta, tomatoes, spinach and basil on grilled ciabatta. –A.F.
cafegratitudekc.com
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EdEn AllEy VEgEtAriA‘
edenalley.com
charcuterie maker
Local Pig After almost five years in business, Local Pig has breathed life into a section of Kansas City’s East Bottoms best known for its warehouses and train yards. In a beautiful turn-of-the-century brick building, chef-owner Alex Pope and his staff have built an artisan butcher’s paradise, with pristine glass cases packed with artfully prepared proteins, from pork cheeks and beef tri-tips to
butcher shop whole ducks. Pope prides himself on sourcing product as locally as possible and indicates on a chalkboard in the shop from where exactly the day’s offerings originate. (Most meat is sourced from within 110 miles or so.) For the serious home cook or hunter, Local Pig also offers a variety of classes, including whole-animal butchering and sausage-making. –A.F.
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hAnK chArcutEriE
BrOAdwAy ButchEr shOP
hankmeats.com
facebook.com/broadwaybutchershop
“to us, there is a big difference between food that is authentic versus traditional,” josh says. “Food is a living thing – it’s always moving, changing and growing. we are learning what it means to make ramen in Kansas City, and it shouldn’t taste like what you might have had in japan or new york City. because, to us, that wouldn’t be authentic.”
Apart from their regular menu, the eans have found ways to expand their creativity beyond ramen: As the weather warmed up this summer, josh began experimenting with a cold green curry ramen, first adding soft-shell crab and then chilled shrimp. josh plans to incorporate brothless noodles (mazeman) to the menu, as well as chilled, dressed noodles (hiyashi chuka). –A.F. columbusparkramenshop.com
Vietnamese
When Thanh Son moved to the U.S. from Vietnam in 1992, he had no experience in the restaurant industry. After nine years working at a fast-food Chinese restaurant, Son and his wife, Huong Lam, used their entire savings to purchase Vietnam Café, learning how to cook many of the dishes from the original owners. Located in the Columbus Park neighborhood, the café is Kansas
the eans don’t aim to make ramen exactly like you’d find in japan; rather, they appeal to their strengths, creating chef-driven takes that reflect the locally available ingredients they source from Kansas and Missouri. the chicken used both as a core protein and to make broth for the shoyu and kimchi ramens comes from locally raised, free-range Amish chickens, and local free-range eggs are sourced from Campo Lindo Farms. the restaurant’s heritage-breed pork is raised on farms in Kansas, Missouri and iowa.
Columbus park’s menu is small, with four types of ramen (tonkatsu, shoyu, kimchi and mushroom) and a small rotating pickled starter. it’s designed to quickly turn tables in the small, 350-square-foot shop with just about 20 seats.
thelocalpig.com
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Vietnam Cafe
Since opening last fall, Columbus park Ramen Shop has served thousands of aromatic bowls of japanese-inspired noodle soup to customers. Although ramen has been trending in cities across the U.S. for several years, Abbey-jo and josh eans’ timing in Kansas City couldn’t have been better. Columbus park wasn’t the first establishment in town to serve ramen, but it was the city’s first dedicated ramen shop, and certainly the first to get creative with it.
City’s go-to for soul-soothing, piping-hot bowls of pho. The small, tin-ceilinged restaurant – now an institution in Kansas City – offers much more than pho, though, including spicy curries, egg and rice noodle dishes, and spring rolls. Diners looking for unique dishes, such as fried quail or tamarind and basa stew, will also find plenty to love at Vietnam Café. –A.F.
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BOB wAsABi KitchEn
vietnamcafe.us
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iPhOtOwEr ViEtnAmEsE-FrEnch BistrO
iphotower.com
distillery
J. Rieger & Co. It took no time at all for J. Rieger & Co. distillery to establish itself as one of Kansas City’s most trusted brands for whiskey, gin and vodka. Indeed, it’s hard to imagine a time before we could wander into just about any bar and ask for one of the distillery’s signature releases. In June, J. Rieger & Co. added one more spirit to its stable of
offerings: Left for Dead, a collaboration with Boulevard Brewing Co., which takes past-its-prime and excess beer that doesn’t meet Boulevard’s high bottling standards and uses it as a base for the new limited spirit. Not bad for a distillery that will celebrate its second year of business in October. –N.G.
jriegerco.com
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tOm’s tOwn distilling cO.
toms-town.com
Last year, 4 Hands Brewing Co. in St. Louis collaborated with Josh Eans on a preserved lemon gose, which was released in June. The beer is made with fresh lemon verbena and lemon basil from Prairie Birthday Farm in Clay County, Missouri, and is available in 16-ounce cans. photo by bonjwing Lee
bobwasabikitchen39.com
phOTO By zACh BAuMAn
Restaurant of the year
The Rieger There’s a pretty bit of lettering above the threshold of the kitchen at The Rieger, overlooking the line and the grill: “Beautiful food for the people.” “I never intended [that] to be a tagline,” says chef and co-owner Howard Hanna. “It was a simple way to sum up what I wanted to do. I said it when I was working at a job – before we opened [The Rieger] – to cooks [when] I felt the food wasn’t being respected.” Respect for the food – and how it relates to the guest experience – is
a priority for Hanna and everyone at The Rieger. And whether he meant for it to happen or not, Hanna’s de facto mantra is particularly apt: The dishes at The Rieger are bountiful, rustic and utterly free of artifice. The ingredients come from local farms; they are decidedly Midwestern. The bar program matches the food: Cocktails are artful, wine is quality-minded but value-priced and if it’s a draft Schlitz you want, it’s a draft Schlitz you will have. Serving at The Rieger is not a fleeting restaurant
gig; it’s for professionals who want to be part of something meaningful. Depending on where you sit in the restaurant – at the bar facing the open kitchen or one of the rear tables – you can glance at the phrase, but it’s not meant for guests. “It was for us to remember what we we’re doing – no matter how busy we get, it’s special,” Hanna says. “I love that every plate of food that leaves our kitchen goes out underneath that saying.” –N.G. theriegerkc.com
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PoRt Fonda
portfonda.com
Cheesemaker
Store: beer Selection
Bake Shop
Food truck: Savory
Pie Hole
Gomer’s Midtown
Green Dirt Farm Heirloom Bakery
In 1969, Ed “Gomer” Moody opened a gas station in Kansas City and, just four years later, found himself in the middle of a national gas shortage. Ever the entrepreneur, Moody decided to get a liquor license and expand his business, and Gomer’s Fine Wines and Spirits was born. In 1994, Gomer’s Midtown was established and remains a popular central location for wine, spirits, and the latest and greatest craft beers. Gomer’s staff curates hard-to-find brews and is more than willing to order anything not already in stock. –J.V.
Sarah Hoffmann’s love of chemistry, animals and cheese led her to open Green Dirt Farm in 2002 in Weston, Missouri. With the help of her sheep, known as “the ladies,” Hoffmann makes small-batch cheeses and yogurts. Each of her local sheep’s milk cheeses is lovingly prepared and aged at the farm and sold in stores across the city, as well as in the creamery’s new nearby store. Favorites include Dirt Lover, a bloomy-rind cheese coated in vegetable ash, and Prairie Tomme, a rustic, nutty natural-rind hard cheese. –J.V.
It has been a little over a year since Kate and Scott Meinke opened Heirloom Bakery in East Brookside in a beautifully rehabbed former gas station. The bakery often has lines running out the door, as people gather to buy up its artisan breads, sandwiches, cookies, biscuits, crackers, pies and signature Pop-Tarts-inspired treats. Lemon-goat cheese cheesecake and strawberry-mint-chia scones, plus breads like rosemary-wheat and cheesy pesto, highlight how local farms influence the bakery’s offerings. –J.V.
If your knowledge of Australian cuisine begins and ends with Foster’s and shrimp on the barbie, you might not know that Aussies are also known for indulging in luxurious breakfasts (“brekkie”) and producing some of the best wine in the world. One of the more traditional national favorites is the meat pie, originally brought to the continent by Irish and English settlers. Pie Hole does the meat pie proud, serving flaky handheld pies stuffed with piping-hot steak, mushrooms and gravy, as well as a New Mexican-style pork-green chile option. –A.F.
gomersmidtown.com
greendirtfarm.com
heirloomkc.com
pieholekc.com
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BieR Station
JaS o n WieBe d aiRy
the FRenCh Bee BakeRy
e l te n e doR
bierstation.com
jasonwiebedairy.com
thefrenchbeebakery.com
eltenedorkc.com
Coffee Shop diner
town topic One of Kansas City’s last remaining mid-century hamburger stands, Town Topic is as classic as they come. There are three remaining locations, two Downtown and one in Mission, Kansas. All three locations offer inexpensive, mouthwatering old-fashioned breakfasts,
Thou Mayest
burgers – including a melty, all-beef double cheeseburger that might still be the best in town – hot dogs and pie. For the most authentic Town Topic experience, sidle up to a stool at the Broadway location after a night out and plow into a late-night meal while the jukebox plays and servers joke with regulars. –A.F.
There’s so much more to this quirky Crossroads Arts District hangout than its excellent caffeine. The bar is fully stocked with a thoughtful beer selection, and the craft cocktail list is inviting at any hour of the day. You might be able to nab a from-scratch take on Pop-Tarts – Heirloom Bakery supplies Thou Mayest’s pastries – and then scarf it down upstairs, on the shop’s sunny terrace. –N.G.
towntopic.com
thoumayest.com
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the C oR ne R C a Fe
thecornercafe.com
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BRoadWay RoaSting Co. broadwayroasting.com
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Pastry chef Megan Garrelts BlUEstEm aNd RyE
Barbecue
Joe’s Kansas City Bar−B−Que
As head pastry chef at both her fine-dining institution, Bluestem, and her more casual concept, Rye, Megan Garrelts oversees a wide range of desserts on a daily basis. Her talents encompass the sophisticated techniques and flavors used at Bluestem, showcased in desserts like the marinated strawberry-olive oil cake with spring pea ice cream, rhubarb and lemon or the rustic and comforting lemon-meringue pie at Rye. Garrelts surrounds herself with talent, incubating many of the best up-and-coming pastry chefs in her kitchens. –J.V.
With the right hometown finally attached to its award-winning barbecue, Joe’s Kansas City Bar-B-Que (formerly Oklahoma Joe’s) is a universal crowd favorite. With succulent ribs, juicy beef brisket and tender pulled pork served with quick and friendly service, Joe’s represents the very thing that Kansas City is known for: being a friendly cowtown. Kansas Citians’ love for Joe’s ‘cue runs so deep that we’re still willing to stand in line at any of the restaurant’s three locations alongside tourists to get our hands on some of its smoky meat. The Z-Man Sandwich is a must-try, made with slow-smoked beef brisket and smoked provolone cheese and topped with two crispy onion rings on a toasted kaiser roll. –J.V.
bluestemkc.com, ryekc.com
joeskc.com
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J e s s ic a ar mstr ong , B lue stem
ice cream & custard
Glace When the master of Kansas City’s chocolate scene, Christopher Elbow, decided to take on ice cream with the launch of Glacé in 2010, it opened up a whole new playground. A second location debuted in 2011 in what is now the Town Center Plaza & Crossing in Leawood, Kansas, serving the same creative ice cream flavors like saffron-rose petal, basil-lime sorbet and blueberry crisp. Look for local collaborations including ice cream made with Boulevard Brewing Co.’s beer and The Roasterie’s coffee. –J.V.
glaceicecream.com PHOTO BY ALISTAIR TUTTON
Q39
bluestemkc.com
q39kc.com
confectioner
Bar Program: c o c k t a i l s
Bar Program: beer
Christopher Elbow Chocolates
Manifesto
Bier Station
Manifesto has been setting the standard for craft cocktails in Kansas City since it opened in 2009. Here, in the basement of The Rieger (this year’s Restaurant of the Year), in an intimate, low-lit bar, patrons come to challenge their palates and sip drinks that are far from standard. Classics are reimagined and cocktails contain ingredients that often defy Google searches, but more than the elaborate recipes (there are around two dozen original drinks on every menu, which rotates seasonally), Manifesto’s hallmark must be the scientific attention to detail it affords cocktails. From the first moment of inspiration to the final flourish of the garnish, when you drink at Manifesto, it’s more than a cocktail – it’s art. –N.G.
The lengthy tap list at Bier Station is just one enticing element of the unassuming Waldo hangout. Bier Station is the first of its kind in the area – equal parts tavern and retail space, where you can pop in and grab a six-pack to take home, sit and have several beers to stay (there are 28 rotating taps) or browse through the tasting area, where you can sip on different brews as you shop. The best part of Bier Station, though, is the community. Once you’ve made your selection, head upstairs to the beer garden and hunker down at one of the long picnic tables. Take a moment to bond over your supreme beer experience with a happy stranger. –N.G.
theriegerkc.com/manifesto
bierstation.com
During his time as pastry chef at The American, Christopher Elbow started taking chocolate-making very seriously. He quickly made a name for himself creating chocolates at the fine-dining restaurant, and then transitioned to chocolates full-time in 2003. Today, with retail stores in Kansas City and San Francisco, Elbow is still involved in the production process. His shops boast 24 specialty seasonal flavors, such as bananas Foster and lime-vanilla, and popular chocolate bars and drinking chocolates. –J.V
elbowchocolates.com
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murray’s Homemade ice creams
’ s co nfiserie suisse a ndre’
JuleP
Beer KitcHen
facebook.com/murraysicecreams
andreschocolates.com
julepkc.com
beerkitchenkc.com
Bar Program: wine
seafood
Tannin Wine Bar & Kitchen
Bristol Seafood Grill
The wine list at Tannin Wine Bar & Kitchen can be intimidating: more than 20 pages of glasses and bottles organized by style, then by hemisphere, country, then region. If you have an idea of what you like, the knowledgeable staff is happy to do the rest. Come with an open mind – Tannin’s general manager, Barry Tunnell, is dedicated to stocking his cellar with wines of the highest quality and quick with advice. Or maybe just point your finger at a random page in the wine book – you won’t be disappointed. –N.G.
When Leawood, Kansas-based Houlihan’s Restaurants Inc. moved Bristol Bar & Grill to Town Center Plaza & Crossing, it also changed the name to Bristol Seafood Grill, but the legendary food, service and elegant décor remained the same. A sleek sister location opened in the Kansas City Power & Light District in 2008, and locals flock to both for fresh, steamed, grilled or broiled seafood; high-quality steaks; and an impressive wine selection. Try the fish of the day, beautifully grilled over a wood fire. –J.V.
japanese
Bob Wasabi Kitchen Bob Shin, owner and chef of Bob Wasabi Kitchen, is obsessed with freshness – so much so that his vendors don’t bother sending him anything but the finest-quality fish because they know he won’t accept it. This dedication to freshness, coupled with Shin’s simple approach – think sushi rolls made with soft-shell crab tempura and kani salad or broiled unagi with avocado slices – has made Bob Wasabi Kansas City’s hottest sushi stop. –A.F. bobwasabikitchen39.com
bristolseafoodgrill.com PHOTO BY ALISTAIR TUTTON
tanninwinebar.com
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Jun’s
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junssushi.com phoTo By William heSS
ca Va
cavakc.com
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Italian
Fresh Pasta
Lidia’s Kansas City Eighteen years ago, Lidia’s Kansas City pioneered the revival of the city’s Freight House development in the Crossroads Arts District. Named after chef-owner and restaurateur Lidia Bastianich, a woman best known for her Emmy-nominated public-television series, her best-selling cookbooks and successful Italian restaurants across the country, the Kansas City outpost continues to evolve. It recently added a glass-enclosed terrazza event space as well as a swanky new bar area and a chef’s table called Taverna. The menu changes seasonally, offering fresh pasta dishes, entrées and desserts that reflect the Italian fare Lidia’s is known for, such as pollo al limone, a chicken breast scaloppini served with roasted lemon, capers and Cerignola olives, and the Cinghale, a pasta dish featuring wild boar ravioli and a fragrant rosemary-infused sauce –J.V.
Despite the size of the restaurant and its luxurious design details, Lidia’s Kansas City still manages to feel like a quaint Italian farmhouse where fresh pasta is served with a smile. The restaurant, owned by chef Lidia Bastianich, honors that on its menu by offering a fresh selection of pasta dishes year-round. The pasta trio is an especially popular choice, plating three daily-rotating, scratch-made pastas modeled on the popular tableside unlimited-pasta service at Becco, the Bastianich family restaurant in New York City. For $22, you can have your unlimited fill of three seasonal, fresh and filled pastas and imported Italian dry pastas, as well as risotto and polenta dishes. –J.V.
lidias-kc.com
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JasPer’s restaurant
jasperskc.com
Garo zzo ’ s
garozzos.com
This modern all-inclusive resort in Playa del Carmen is situated in a natural spacious setting on beautiful Riviera Maya. Surrounded by jungle and mangrove swamps and a private beachfront, it combines elegant Mayan touches with contemporary design, and a wide range of services to please the most demanding traveler. The resort lies about 40 minutes from the airport and 10 minutes from the excitement of Playa del Carmen. The hotel has 1500 feet of private beach and all the facilities you could desire to unwind and relax: three swimming pools, waiter service at the pool and beach, a spacious spa, luxurious rooms and suites. Kids mini-club, two lit tennis courts, golf course and a wide variety of land and water sports, organized activities and nightly entertainment.
PhOtO by AnnA PetROW
The hotel’s international buffet and six specialty restaurants are renowned for their excellent and varied international cuisine. Choose from Italian, Mexican, French, seafood, steakhouse & oriental.
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Mexican
Port Fonda Chef Patrick Ryan had an immediate hit on his hands when Port Fonda’s flagship location opened for business in 2012. Once (briefly) operated out of an Airstream trailer, Port Fonda now offers its brand of imaginative Mexican-inspired fare in the Westport neighborhood of Kansas City as well as in Lawrence, Kansas. Favorites include the melt-in-your-mouth achiote-braised pork cheeks or duck confit enchiladas served in adorable mini cast-iron pans, delivered fresh out of the restaurant’s wood-fired oven. –A.F. portfonda.com
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e l P a t r ón C oC Ina & B a r feastmagazine.com
a ug ust 2 0 1 6
elpatronkc.com
Reggae
Sunsplash
THE PEOPLE ARE THIRSTY.
We’re Jammin’ at the Vineyard!
August 20 & 21 Live music from 1:00 – 5:00 Saturday – Non-stop Reggae Sunday – Aaron Kamm and the One Drops Nezzie’s Jamaican Food $5 cover charge 275 Robller Vineyard Rd. | New Haven, MO 63068 www.robllerwines.com | 573.237.3986
KANSAS CITY, MISSOURI WWW.TOMS-TOWN.COM // #THEPEOPLEARETHIRSTY // @TOMS_TOWN DRINK LIKE A BOSS. KNOW YOUR LIMIT.
Inspired Local Food Culture
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steakhouse
caterer
Anton’s tap room
Moxie Catering
With its in-house butcher shop, basement tilapia farm and hydroponic herb garden, Anton’s Tap Room sources the freshest ingredients possible. Although Anton’s offers a diverse range of dishes, from its sustainable fish to osso buco and beer-can chicken, the restaurant’s steaks have earned acclaim in a city with no shortage of good beef. Anton’s cuts its filets, strips and rib eyes to order, offering customers many options: the choice of grain- or grass-fed beef, fresh or dry-aged in-house up to 28 days. The bone-in rib eye is among the best steaks you’ll find in town – or anywhere, for that matter. –A.F.
Jill Myers and wes Gartner got their start in the Kansas City culinary scene as the duo behind popular Moxie Catering. The partners have since grown their catering business into two restaurants in the west Bottoms neighborhood: Voltaire, and by the fall, they will reopen Golden ox, a local institution. you can still catch Myers and Gartner buzzing around the city, serving creative food at weddings, private parties and corporate events. not only does Moxie offer fresh and inventive eats, it also takes a very modern approach to plating and presenting food that will have your guests eating with their eyes first. –J.V.
antonskc.com
pieholekc.com
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t h e c a p i t a L g R iLLe
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thecapitalgrille.com
B Ran c ato’ s c a teR i n g
phoTo by WilliAm hess
brancatoscatering.com
Brunch
fine Dining
Burger
Succotash
Bluestem
Beth Barden knows how to make people happy. Her eclectic restaurant, Succotash, near the Hospital Hill neighborhood not only fits in with the artistic feel of the community, but the menu also truly offers something for everyone. House cold-pressed juices including the Best Limeade, a blend of lime, apple, pineapple and cucumber spiced with a hint of ginger, or the Pink Carnation, which combines grapefruit and beet juices, give you a sense of Succotash’s commitment to freshness. The grilled-cheese sandwich, served with housemade jalapeño-pimento cheese, bacon and arugula, is just one of the restaurant’s many mouthwatering brunch favorites. ––A.F.
with James Beard award-winning chef-owner Colby Garrelts and his wife and partner, talented pastry chef Megan Garrelts, at the helm of Bluestem, the spot continues to set the ever-changing bar of modern fine dining in Kansas City. open for 12 years in the westport neighborhood, Bluestem was completely remodeled a few years ago and gained a chic blue-and-gray color palette, giving it the look and feel of the iconic destination restaurant it has truly become. expect the unexpected in terms of Bluestem’s seasonal menu, overseen by executive chef Andrew Longres. He employs masterful techniques and plate presentations, as seen on the restaurant’s current menu in the foie gras torchon with blueberry, almond, lemon and caramelized white chocolate and the sautéed dorade with top-neck clams, fennel and green garlic. Bar manager Andrew olsen delivers just as much creativity behind the bar. –J.V.
Westport Flea Market
succotashkc.com PHoTo By AnnA PeTrow
westport Flea Market is beloved in Kansas City for its food and drink as much as its lore and personality. word has it that notorious Kansas City serial killer Bob Berdella once had a stall in the now-shuttered flea market, and the waitstaff, many of whom have worked at the Flea for decades, won’t disabuse the rumor. The burgers, though, are the real draw, and are made fresh daily with beef from the local butchers at the also-iconic McGonigle’s Market. Burgers, curly fries and onion rings are made to order, and customers line up at the condiment bar. –A.F.
westportfleamarket.com PHoTo By ALiSTAir TuTTon
bluestemkc.com
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h a p p y gi L Lis c a fe a nD ha ng out
noveL
BRgR Kitchen + BaR
happygillis.com
novelkc.com
brgrkitchen.com
fast-casual concept
Donut shop
chinese
Spin! Neapolitan Pizza
LaMar’s Donuts
Blue Koi
with nine restaurants in the Kansas City area and locations across the country, Spin! neapolitan Pizza has expanded rapidly since its flagship opened in overland Park, Kansas, in 2005. The fast-casual chain offers made-to-order, customizable pizzas and flatbreads cooked to a perfect crispness in stone-hearth ovens, and salads and sandwiches made with fresh vegetables and cheeses. –A.F.
There might be some fancier newcomers in town, but LaMar’s Donuts is classic Kansas City, going back to the original Linwood Boulevard location that opened in 1960. (Although this location closed in 2003, a franchised LaMar’s opened up just around the block.) LaMar’s variety of classic glazed donuts are airy – just a few pillowy-soft and sweet bites, and you’re done. Cake donut-lovers also have plenty to chew on at LaMar’s, including lemon, red velvet and devil’s food cake flavors. –A.F.
whether you eat meat or not, you’re sure to find something on the menu at Blue Koi. Between its succulent two-bite dumplings (available in chicken, pork, shrimp and vegetarian varieties), flash-fried tofu served with a tangy garlic-chile “awesome sauce” and the crunchy eggplant pockets, one could subsist on a satisfying meal of starters alone. even so, don’t skip the entrées: The restaurant is particularly adept with duck, including its Firebird Duck dish, a deliriously addictive, spicy preparation served with bamboo strips. –A.F.
spinpizza.com
lamars.com
bluekoi.net
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p i g wic h
pigwich.com
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Do ughnut Lo unge
doughnutlounge.com
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Bo Lings fine chinese cuisine
bolings.com
AWARD-WINNING WINES 42-ACRE ESTATE HILLTOP TASTING ROOM LIVE MUSIC
PRIVATE EVENTS
Located just 30 minutes west of St. Louis in the heart of Missouri’s beloved Wine Country, Chandler Hill boasts award-winning wines, sophisticated fare, exemplary service, a stunning setting and picturesque views from its 4,500-square-foot terrace. Enjoy incredible wines and an unforgettable experience at the most exquisite winery in the region.
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happy hour Extra Virgin It’s easy to find a decent happy hour in Kansas City, but there’s something special about the program at Extra Virgin. The half-priced tapas are a downright steal: oozy, gooey poblano mac ‘n’ cheese, the generous cheese plate with accoutrements, the juicy Spanish meatballs or roasted marrow bones. And then there’s the $2 off craft cocktails, spirits and wines by the glass, with bar manager Berto Santoro
having designed a cocktail menu that will win you over not just with cheeky drink names but also with daring profiles. Try the mezcal-based 500 Rabbits of Drunkenness with lemon, bitters, strawberry-red peppercorn shrub and a topping of grapefruit IPA or go for the Tiki-style Trust Me I Used To Be A Bartender, with three different types of rum, a tropical green tea syrup, pineapple and lime. –N.G. extravirginkc.com
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C a Va
c a va kc . c om
regional Brewery
Kitchen store
fried Chicken
Boulevard Brewing Co.
Pryde’s kitchen & necessities
Stroud’s Restaurant & Bar
A brief tremor coursed through many local Boulevard Brewing Co. fans at the end of 2013 when the hometown brewery was sold to Belgian-based Duvel Moortgat. Kansas Citians feared that what was so obviously, determinedly ours would somehow become not ours in the course of the sale. Nearly three years later, those concerns have all but disappeared. In June, Boulevardia – the annual beer, food and music festival in the West Bottoms – celebrated its third and biggest year yet, and Boulevard’s limited-edition Smokestack Series remain some of the most coveted beers locally and, indeed, nationally. So, yes – Boulevard is definitely still ours. But we’ll share. –N.G.
The selection of bakeware, cookware and culinary gadgets at Pryde’s Kitchen & Necessities is truly incredible – products are seemingly featured in every nook and cranny of the store. The second-generation business has been family-owned for almost 50 years, making it one of the oldest specialty kitchen stores in the city, with more than 10,000 square feet of merchandise. Run by culinary expert Louise Meyers, the shop’s historic building in Westport was built in 1922, and shopping here is like being a kid in a candy store for those who love to cook. Find copper Moscow Mule mugs, nonstick baking mats, immersion blenders, Wüsthof knives, colorful Fiesta dinnerware and so much more. –J.V.
Stroud’s Restaurant & Bar opened in 1933 as a barbecue restaurant, but during World War II, when beef was rationed, owners Guy and Helen Stroud transformed it into a pan-fried chicken shack, and the concept stuck. In 1977, two Westport bartenders, Mike Donegan and Jim Hogan, purchased Stroud’s, expanding the empire to four locations in the greater Kansas City area. Recognized with a James Beard America’s Classics award and written up in numerous national magazines, Stroud’s is known for its crispy-on-the-outside and juicy-on-the-inside fried chicken dinners that come with salad or soup, your choice of potato, gravy, green beans and housemade cinnamon rolls for under $20. –J.V.
boulevard.com
prydeskitchen.com
stroudsrestaurant.com
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free sTaTe Brewing Co.
freestatebrewing.com
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The Culinary CenTer of Kansas CiTy
ry e
ryekc.com
kcculinary.com
Coffee roaster
Microbrewery
Mixologist
The Roasterie
Crane Brewing Co.
Ryan Maybee
The Roasterie’s success is as much due to its 23-year history as it is to its constant innovation. New drinks include Nitro – cold-brewed coffee infused with nitrogen that pours with the consistency of Guinness – and coffee soda, made with a cold-brewed toddy, natural sweetener and sparkling water. But there’s no replacing a great cup of black coffee – and for that, its air-roasted beans can’t be beat. –N.G.
Crane Brewing Co. is what happens when home brewers dream big. The Raytown, Missouri, brewery opened at the end of last year, quickly filling a void locals weren’t even fully aware of until they started sipping its grapefruit gose (and in June, when its taproom debuted). Crane is devoted to a sliver of the big beer pie that too often goes overlooked and under-appreciated: saison, Berliner Weisse and – especially – lambic beers. This is a microbrewery with a vision: to take beer-lovers beyond the basics and lift them into a new level of flavor – often tart or sour, and always refreshing. –N.G.
Ryan Maybee’s impact on Kansas City’s craft cocktail scene cannot be refuted. As the co-owner and visionary behind Manifesto, many credit Maybee with bringing the craft cocktail revolution to the area. In addition to overseeing the menu development at Manifesto, Maybee contributes to recipe development at J. Rieger & Co. distillery in Kansas City, where he is a founding partner with Andy Rieger. Although you’ll occasionally catch him behind the bar, his influence extends far beyond his ability to shake up a Martini. –N.G.
cranebrewing.com
theriegerkc.com/manifesto
theroasterie.com PHoTo By CouRTeSy THe RoASTeRIe
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thoumayest.com
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Kansas CiTy Bier Co.
MaNifEsto
RUNNER UP kcbier.com
BroCK sChulTe, The rieger
theriegerkc.com
OPENING I N SEPTEMBER
The Far East just got a lot closer. S t. Louis’ newest Asian restaurant invites you to take a unique culinary excursion through a continent of exceptional dishes.
ONE AMERISTAR BLVD ST. CHARLES, MO 63301 | 636.949.7777 |
AMERISTAR .COM
Must be 21 or older to gamble. Exclusions may apply. Gambling problem? Call 1-888-BETSOFF. ©2016 Pinnacle Entertainment Inc. All rights reserved.”
Inspired Local Food Culture
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r e l a x Beautiful Views, Spacious Grounds r e c h a r g e Live Music, Bocce Ball r e f u e l Handcrafted Wines, Select Beer, Great Food r e s e r v e Weddings, Rehearsals, Private Events
sandwich shop
po-boys, old-fashioned -
celebrating 15 years!
sodas, ice cold beer, live blues
music & MOre Benton Park | 2438 McNair Ave. St. Louis, MO 63104 314.773.8225 | bluescitydeli.com
6601 highway 94 south • augusta, missouri 63332 636.482.8466 • www.balduccivineyards.com
&
E v E n t S p ac E Full SErvicE c at E r E r Open by appointment Only
Meaningful Specialty Foods from Small Producers Thoughtfully Curated 7310 Manchester Road • Maplewood, MO 63143 314.300.8995 • www.LarderAndCupboard.com
rEvEl expresses deep gratitude to FEaSt readers for their continued support! Jefferson city, MO www.reveljcmo.com | 573.636.0023
FOR
LIVE MUSIC
BBQ BEER
SEPTEMBER
23,24, AND 25
DETAILS AND VIP TICKETS AT QintheLou.com
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@QintheLouSTL
WESTON “Best Small Town In Missouri! ”
AAA Travel Magazine, 2015
Weston bend Candle
Whiskey snug at the CeltiC RanCh Nestled right into Main street, the Celtic Ranch Whiskey Snug carries a deep catalogue of spirits from all over the world. Specializing in Irish whiskey and Scotch, the Celtic Ranch Snug also stocks bourbons and ryes both international and local, Japanese whiskies, and select vodkas and gins. Come taste the most comprehensive collection in the Midwest: by the individual shot, or as a curated flight, and take your favorite bottles home.
We offer dozens of varieties of hand-made scented votive candles in our store in historic downtownWeston. Our highly scented candles are poured daily. You can shop for other charming and uniquely crafted items.
404 Main St, Weston, MO 64098 (816) 640-2881 www.celticranch.com
424 Main Street, Weston, MO 64098 (816)386-4085 westonbendcandleco.com
Weston Wine ComPany Venture into Weston Wine Company’s enchanted tasting room to experience the funnest wine tasting in Missouri! Tantalize your taste buds with a tasting of our seven wines paired with a flight of gourmet mini-cupcakes or delectable cheeses. After tasting, peruse the wine shop for take-home treats and unique wine goodies, and don’t forget to dress up take a selfie in our photo booth! 540 Main Street, Weston, MO 64098 816.386.2345 www.westonwinecompany.com
gReen diRt faRm CReameRy Come explore our new shop in Weston for a delight filled local food adventure! You’ll find an amazing selection of gourmet treats including: sandwiches, cheeses, cured meats, ice cream, and many other locally made delectables. Eat inside or outside on our shady patio. Or take it with you. Everything you need to create a wonderful picnic lunch or romantic dinner is right here.
adams mayfaiR Adams Mayfair Co. is a must see boutique on your trip to Weston. We have become a repeat destination for fashion jewelry in the tri-state area. Look fantastic, without spending a fortune.
1099 Welt Street, Weston, MO 64098 (816) 386- 2156 www.greendirtfarm.com
holladay distilleRy
410 Main Street Weston, MO 64098 (816)640-0100adamsmayfairco@gmail.com
Visit the historic Holladay Distillery, home of McCormick Distilling Company, now open to the public for the first time in 20 years! You’ll walk through 160 years of bourbon-making history and see Real Missouri Bourbon being made, from the original limestone springs to the state-of-theart bottling line, at a distillery that dates back to 1856. Tours are offered seven days a week and cost $10 per person. One McCormick Lane Weston, Missouri 64098 816-640-3056 www.holladaydistillery.com
PiRtle WineRy Visitors to Pirtle Winery, located in the former German Lutheran Evangelical Church built in 1867, will long remember their sojourn into local winemaking at its best. The wine is produced, aged and bottled on the first floor of the two-story brick building with the second floor serving as tasting room and gift shop. Visitors may also taste the handcrafted wines in the wine garden while enjoying a basket of bread, cheeses, fruit and summer sausage; perfect accompaniment to the wine. Weston’s original winery, since 1978!
Weston bReWing ComPany Enjoy a wide variety of craft beers from Weston Brewing Company, available at stores and eateries throughout the region. The brews pair beautifully with Irish music and foods in O’Malley’s 1842 Pub and America Bowman Keeping Room. 500WeltStreet,Weston,MO64098 (816)640-5235www.westonirish.com
502 Spring Street, Weston, Missouri 64098 816.640.5728 www.pirtlewinery.com
2016 calendar of fall / winter events
sePtembeR 24 & 25 -tobaCCo fest oCtobeR 1 & 2 - 28th annual aPPlefest Celebrating 28 years, the applefest celebration in historic downtownWeston is known throughout the midwest as one of the best fall festivals in missouri. Visitors to applefest are encouraged to come early on saturday morning to enjoyWeston’s hometown parade along main street at 10:00 am.the saturday parade will feature antique tractors, classic cars, fire trucks and bands.
oCtobeR 7 & 8 - 17th annual iRishfest theWeston irish festival opens it’s gates friday, saturday, and sunday, at o’malley’s Pub & Courtyard. great irish music, piping, dancing, and storytelling, along with traditional irish food and drinks are what you’ll find at the three-day event.
november 12 - holiday open house - “father Christmas” arrives inWeston to officially start the holiday season! he leads the children’s holiday parade on main street and the Christmastree lighting ceremony. enjoy youth and adult carolers, carriage rides, refreshments and children’s souvenirs.
october 15, 22, 29 &30 - ghosttales ofWeston dinnertheater & ghostWalk an upstairsteaRoom dinnertheater Presentation. dinner and three sessions of stories ofWeston’s past and present haunts, including a ghostWalk down main street.
december 2,3, &4 - 35th annual Candlelight homestour - start your holiday season off right with a tour throughWeston’s historic homes.Weston’s favorite traditions will be back - downtown street lamps will be a glow, luminaries line tour path, andWeston’s father Christmas will be on hand to greet visitors. Inspired Local Food Culture
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pop ‘round for a bite and a pint!
Voted #1: Fine Dining Voted Runner Up: Chef of the Year
2620 S Glenstone Ave, Springfield, MO 65804 (417) 864-6994 farmersgastropub.com
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Located in Historic Benton Park | 2000 Sidney Street, St. Louis, MO 63104 314-771-5777 | sidneystreetcafestl.com
Hand Crafted Coffees Importing Fine Coffees from 20 Countries • QUALITY • EXPERIENCE • SERVICE
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Full Service Coffeehouse & Restaurant Supplier Fourth Generation Family Owned Coffee Roasters Since 1930 WWW.CHAUVINCOFFEE.COM
314-772-0700
southern & mid - missouri
Charcuterie maker
rising stars
Cody Smith and
Jeremy Smith City BUtChER iN SPRiNgfiEld, M0 No one could have predicted how successful City Butcher was going to be. Springfield, Missouri, is chock-full of barbecue joints, but when owners Cody Smith and Jeremy Smith opened City Butcher in 2014, they went in a different direction (and though the pair share a last name, they aren’t related). Instead of dousing meat in a semisweet sauce or coating it in a 30-ingredient rub, they rely on two ingredients: salt and pepper. At City Butcher, ’cue is made in a central Texas style, and it has taken the city by storm. What started as a small artisan meats stand at a local farmers’ market quickly developed a devoted fan base. When Cody and Jeremy decided to expand with a brick-and-mortar restaurant and butcher shop, their customers followed. Often working from 4:30am to 6pm, the shop’s pitmasters make its barbecue fresh every day. Not long after opening, the shop started selling out of its brisket, pulled pork and ribs. Soon, City Butcher had to expand in order to keep up with the line of
barbecue-craving customers. Cody and Jeremy readily admit there’s not much creativity in what they do: It’s all about quality. To ensure they were correctly carving meat, the pair spent hours watching Austin, Texas, chef and James Beard awardwinner Aaron Franklin on YouTube and even waited five hours to eat at his restaurant. “There was a lot of reading, cooking, cutting, traveling, sampling, eating and, of course, frame-by-frame video viewing to see specific processes,” Jeremy says. What they learned was simplicity, and that’s what they credit with fueling the shop’s success so far.
butcher shop
City Butcher City Butcher might be best known for its lean, juicy brisket and central Texas-style barbecue, but chef-owners Cody Smith and Jeremy Smith identify first as charcuterie makers. At City Butcher, charcuterie includes smoked sausages, pastrami, corned beef and pâté made by pitmaster Derek Pittman. –E.B.
citybutchersgf.com
From strip steaks and ribeyes to andouille sausage, three types of house-cured bacon, pastrami, briny pork chops, and an ever-changing variety of fish and dry-aged premium beef cuts, meat-lovers have plenty of reasons to rejoice at City Butcher. In addition to its daily selection of house cuts, City Butcher puts a creative spin on everything from all-beef hot dogs to brisket burgers to pâté and sausages. –E.B.
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swiss meAt & sAusAGe Co.
swiss meAt & sAusAGe Co.
in HermAnn, m0 swissmeats.com
in HermAnn, m0 swissmeats.com
“It’s all about the flavor profile,” Cody says, “and for us its smoke, salt and fat.” And Cody and Jeremy are at it again: They’re gearing up to open CB Social House in Springfield. Like City Butcher, CB will boast a butcher shop, plus a lounge and upstairs restaurant with a full bar. –E.B. citybutchersgf.com photos by starboard & port creative
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Andy HAmpsHire, FArmers GAstropub
fast casual
barbecue
in sprinGField, m0 farmersgastropub.com
City Butcher With the exception of white bread and briny pickles, everything at City Butcher is made fresh daily. Plastic trays lined with butcher paper are loaded with barbecued meats and sides of housemade potato salad, coleslaw and smoky beans with house barbecue sauce, onions, peppers, and thick pieces of brisket and pulled pork. Need a napkin? Paper towels are on your table. –E.B.
citybutchersgf.com
City Butcher chef-owners Cody Smith and Jeremy Smith are all about central Texas-style barbecue. There are no rubs, no sauces, no extra frills. Instead, each cut of meat is meticulously handled and trimmed until it’s ready for the smoker. A dash of kosher salt, black pepper and plenty of smoke are all that’s needed to make the restaurant’s mouthwatering barbecue. If you can’t resist adding sauce, you’ll find three options at each table: spicy; house, which is tangier; and mustard. –E.B.
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seoul tACo
Como smoke And Fire
in ColumbiA, m0
seoultaco.com
in ColumbiA, comosmokeandfire.com photos m0 by starboard & port creative
New Restaurant
mixologist
Dylan Fox
Black Sheep
BaRlEy, WhEat & RyE Social hoUSE iN SPRiNgfiEld, M0
burgers & shakes
When you’re in the mood to soak up cocktail knowledge along with your 12-year Scotch, invite Dylan Fox – or better yet, sidle up to his bar. With a vintage bowler hat that seems permanently attached to his head, Fox runs the bar program at Barley, Wheat & Rye Social house in Springfield, Missouri. Fox’s handiwork behind the bar has yielded a rotating selection of modern riffs on classic cocktails. he’s constantly experimenting with homemade shrubs and syrups that are fun to watch him develop – and even more fun to taste test. –E.B.
iN SPRiNgfiEld, M0 When black Sheep burgers & Shakes posted a “coming soon” sign on its front window in 2015, Springfield got excited. part of the excitement was due to the building’s storied history – the spot was once home to one of the city’s most popular restaurants, bijan’s, and its opening meant co-owner Mike Jalili was back in business. it also meant diners could soon fill up on boozy milkshakes and hearty burgers stacked with creative toppings.
barleywheatandrye.com
on opening day, black Sheep was swamped. Snagging a spot during lunch or dinner service practically required a reservation as tables filled quickly and baskets of burgers, salt-and-vinegar fries and massive milkshakes crowded tabletops. almost a year after opening, the rush has hardly slowed down – in fact, black Sheep has already opened a second location in Springfield. “We put a lot of time into putting the menu together,” Jalili says, “but still, we’ve been very blessed with the community support.”
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Joshua widNeR, sCotCh & soda iN spRiNgfield, m0 thescotchandsoda.com
Coffee Roaster
and Jalili makes a mean, mighty and indulgent burger. the cowboy carl, for example, stacks a 4-ounce patty and a mountain of slow-cooked brisket with white cheddar cheese, candied bacon, crisp pickle spears, tangy barbecue sauce and a sprinkling of spicy fried onions. other burgers come topped with sauerkraut, truffle mayonnaise, fresh basil, goat cheese, brandy mushroom bordelaise or endless amounts of candied bacon, and the all-natural patties are made from hormone- and steroid-free beef.
Brick & Mortar Coffee iN SPRiNgfiEld, M0 Just as its name suggests, coffee at Brick & Mortar Coffee in Springfield, Missouri, is made simply but solidly. Want to try a cup of the single-origin roasts that change weekly? Belly up to the shop’s massive bar in its tasting room and select your brew method: pour over, cold brew or espresso. As for cream? The only option is whole milk. That’s because rich, buttery espresso pairs perfectly with the naturally sweet and rich, full-fat dairy. That’s part of the shop’s game plan: Aside from stocking local coffee shops, cafés and businesses with its house-roasted beans, Brick & Mortar prides itself on its education focus. Stop in for a weekly cupping, and you’ll never look at coffee the same again. –E.B.
black Sheep is more than griddle burgers, though. the appetizer menu features a waffle made almost entirely out of mac ‘n’ cheese. there are also the requisite onion rings, fried pickles (upgraded with some habanero) and several varieties of french fries. –E.B. blaaacksheep.com
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44 CaNtee N
brickandmortarcoffee.com
iN Columbia, m0
44canteen.com
photo by ana pierce
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mudhouse Coffee & CoCktails iN spRiNgfield, m0 mudhousecoffee.com
diner
distillery
Eagle Drive in
Pinckney Bend Distillery
iN JoPliN, M0
iN NEW havEN, M0
At Eagle Drive In, diner food is playful and always perfectly cooked. With a menu that changes constantly, the best way to scope out the daily offerings is on the restaurant’s Facebook page. A photo of the recent gochujang-elk burger, for example, caught more than a few “likes” for its thick butter sauce and cream cheese dripping over the juicy elk patty below. Burgers aren’t the only must-trys here: There are also falafel subs, po’boys, ahi tuna melts, a rib-eye steak and prime rib on the menu. –E.B.
eagledrivein.yolasite.com phoTo By MARK NEuENSChWANDER
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bRoadway diNeR
iN Columbia, m0
facebook.com/broadwaydiner.como
pinckney Bend Distillery sold its first gin in 2011 out of the back of a 2003 Toyota Sienna. That spirit went on to win a bronze at the world’s most prestigious competition of its kind, the International Wine & Spirits Competition in London. The distillery’s lineup now includes rested American whiskey, vodka, tonic syrup, corn whiskey and a cask-finished gin. In 2013, pinckney Bend was the only American distillery to win a gold medal in the unaged whiskey category at the San Francisco International Wine & Spirits Competition, for its corn whiskey. partners Tom Anderson, Jerry Meyer and Ralph haynes hope to release a much-anticipated heirloom corn whiskey near the end of the year, which is made with varieties of corn that distillers in Missouri used at the turn of the 20th century. –N.S.
pinckneybend.com
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CoppeR RuN distilleRy
iN walNut shade, m0
copperrundistillery.com
Restaurant of the Year
bar program, Cocktails
Barley, Wheat & Rye Social House
Scotch & Soda in SPringfiEld, m0
Draped in old-world style with a whiskey selection that will make you swoon, the cocktail program at Barley, Wheat & Rye Social House is a boozy blend of old meets new. You’ll find plenty of classic cocktails including the decades-tested 1840 Sazerac, Nutty Professor and The Dark Horse. But what makes these drinks stand out is their nods to modern flavors and techniques. The Rogue Sour – Barley’s take on a whiskey sour – remakes the timeless tipple with an egg white, lemon juice, vanilla simple syrup, a dash of orange bitters and a crown of sour ale. –E.B.
Order a cocktail Scotch & Soda in Springfield, Missouri, and get ready to treat your taste buds. The cocktail menu is about balance, freshness and just a little bit of show. For ease of ordering, the menu is broken up into four categories: Crisp & Refreshing, Strong & Bold, Sweet & Savory and Tart & Mild. Depending on where the night takes you, you can dip into sweet fresh strawberries and basil with a rich burst of aged balsamic vinegar with the Bella Morte (a gin-based cocktail), or calm your nerves with Solo Pueblo, a bold blend of Campari, pineapple-infused Del Maguey Vida mezcal and Dolin Vermouth de Chambéry Rouge. –E.B.
barleywheatandrye.com
thescotchandsoda.com
in SPringfiEld, m0
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s Y CA moRe
in ColumbiA, m0 sycamorerestaurant.com
store: beer selection
Happy Hour
Macadoodles
Touch in SPringfiEld, m0
With seven Missouri locations (including Columbia, Springfield, Branson and Joplin), people across the state have the chance to peruse Macadoodles’ wide selection of beer, wine and spirits. The stores stock everything you could want to sip, including particularly impressive beer options highlighting regional craft brews. And if Macadoodles’ in-store beer experts can’t help you make a decision, you can sample for yourself at its tasting bar. –B.C.
On its patio, Monday through Saturday nights, Touch in Springfield, Missouri, serves bacon-wrapped dates and juicy sliders doused in “baahd” sauce during happy hour. Priced at $1.50 a pop, the dates are a shareable crowd pleaser. Then there are the french fries: Take your pick between rich truffle fries with truffle oil and lemon aïoli or salt-and-vinegar fries with chipotle ketchup. –E.B.
macadoodles.com
touch-restaurant.com
Catalpa in Arrow rock, mo Catalpa, liz huff’s innovative, 5-year-old restaurant, pushes the envelope in what some would consider an unlikely place. Arrow rock, Missouri, is a city of just 56 located on the Missouri river, just about 45 minutes west of Columbia. the little red-brick house that Catalpa calls home has just eight tables in its dining room, plus a reservation-only chef’s table in the kitchen, which seats six. the menu is small and rotates based on what’s available, but past dishes have included pig wings, crispy braised pork shanks over fresh local bok choy served with a pink lady apple-apricot-turkish date salad topped with a Moroccan Key lime-ginger vinaigrette, or a roasted half-ducking with a fresh blackberry-port wine sauce, sweet potato pudding, salt-grilled arugula and pan-seared pears. Almost everything served at Catalpa is prepared daily from scratch by huff and her all-female kitchen team, depending on how many diners are expected that evening. this hands-on approach gives her the flexibility to play around with ingredients, pairings and even hours – Catalpa adds service based on the nearby lyceum theater season and performances. huff also teaches cooking classes and hosts special dinners; last Christmas she did a Dickens-inspired series to coincide with the lyceum’s performance of A Christmas Carol with local venison, smoked goose breast and figgy pudding, plus beer-pairing dinners with Columbia-based logboat brewing Co. her secret weapon? Citrus zest. “i’m a big proponent of citrus zest,” she says. “i always tell people, don’t ever, ever, ever waste zest. if you have to use lemons for something, zest the lemons [first] and stick the zest in a bag in the freezer. Keep adding to it [whenever you use citrus] because zest really zips things up.” –N.S. catalparestaurant.com
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metRopolitAn fARmeR
in spRinGfield, m0
metropolitanfarmer.com
photo by AnA pierCe
rUnnEr UP bRown deRbY inteRnAtionAl wine CenteR in spRinGfield, m0 brownderby.com
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Addison’s GRill
in ColumbiA, m0
addisonsgrill.com
sandwich shop
bar program: beer
Sub Shop
44 Stone
in colUmbiA, mo
in colUmbiA, mo
The venerable Sub Shop has been favored by generations of locals in Columbia, Missouri. In addition to delivering anywhere within city limits, its selection of (mostly) hot sandwiches are solid. The turkey sandwich is a go-to, while the meatball sub and PB&J keep kids happy. Try the vegetarian sandwich with bacon added – it’s a can’t-miss. –S.R.
44 Stone in Columbia, Missouri, takes it rotating draft beer selection to the next level with its online “tap cams,” where patrons can view the bar’s current options live. If 12 taps aren’t enough, take a look at 44 Stone’s extensive bottle and can lists, featuring dozens of domestic, international and local brews. –A.J.
subshopinc.com
44stonepub.com
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upRise bAkeRY
in ColumbiA, m0
uprisebakery.com
In November, look for an eight-course sparkling wine dinner and a pairing dinner with Boulevard Brewing Co. in December.
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pAtton AlleY pub
in spRinGfield, m0
thepattonalleypub.com
photo by jennifer silverberg
chef of the year
Cheesemaker
Terrell Creek Farm
Jason Miller
iN foRdlaNd, Mo
iNStaNt KaRMa goURMEt Hot dogS aNd EaglE dRivE iN, botH iN JoPliN, M0
When terrell creek Farm showed up at Farmers Market of the ozarks with baby nubian goats in tow, there was no doubt the artisan creamery in Fordland, Missouri, would draw a crowd. owners Lesley and Barry Million send customers home with tubs of tangy goat cheese, crumbly Feta and creamy blue cheese, all made from goat’s milk, plus seasonal favorites such as pumpkin-walnut goat cheese. Last September, terrell creek debuted its first grating cheese, caprino romano. –E.B.
Jason Miller is full of surprises. born and raised in Joplin, Missouri, he moved to New york at 25 to study art. six years later, he moved back home and has since caused something of a sensation in the local dining scene. with two successful restaurants under his belt, Miller is changing the way people eat – and even think about food – in his hometown.
terrellcreekfarm.com
Miller originally planned to focus on his art in Joplin, but that changed after the arrival of his first child. “I suddenly needed a better-paying job,” Miller says. “All I knew was restaurants, so we started there.” Miller and his wife, suzanne, put all their savings into the business. It was risky, but it paid off: Miller’s first restaurant, Instant Karma Gourmet hot dogs, was an immediate smash hit.
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goatSbeard farM in HarriSburg, Mo goatsbeardfarm.com
Inspired by a gourmet hot dog stand Miller fell in love with in the east Village, Instant Karma is quirky and eclectic – as Miller likes to say, he “Missouri-fied” things. here, you’ll find black Angus hot dogs buried in chili made with boulevard brewing co.’s bully! porter, blue cheese or ranch coleslaw, teriyaki-grilled pineapple and plenty of cheese sauce.
japanese
Haruno Japanese Sushi Bar & Grill iN SPRiNgfiEld, M0
six years after opening, the restaurant now has real china, table service, a bar and 30 beers on tap. It also has company: After opening Instant Karma in 2009, the Millers opened eagle drive In in 2012. dishes at eagle have included rattlesnake hot dogs, sweetbreads and burgers made with bison, rabbit, ostrich and elk. despite his wide range of styles and flavors, Miller has one focus: to change the dining scene in Joplin. so far, it’s working. –E.B.
Hidden behind an unassuming façade, Haruno Japanese Sushi Bar & Grill offers beautifully prepared rolls of sushi crowned with bright pink soy paper, fried to crispy perfection and stuffed with tender seafood, crisp vegetables and sweet and sticky sushi rice. Although Haruno’s sushi has garnered the Japanese eatery a devoted following, the rest of the menu shouldn’t be overlooked, including its big bowls of slippery udon noodles. If you can’t decide on just one entrée, opt for a bento box for a range of flavors. –E.B.
eagledrivein.yolasite.com, facebook.com/instant-karmagourmet-hot-dogs-172552359449409
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Li z Huff, CataLpa
harunosushi.com pHoto By JeSSIcA Spencer
in arrow roC k, M0 catalparestaurant.com
photo by MARK NeueNschwANdeR
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nakato
in SpringfieLd, M0 nakato.com
donut Shop
fine dining
Chinese
Caterer
Hurts Donut Co.
Nicola’s Ristorante
Leong’s Asian Diner
The Traveling Chef
iN SPRiNgfiEld, M0
iN SPRiNgfiEld, M0
iN SPRiNgfiEld, M0
iN SPRiNgfiEld, M0 Hurts Donut co. opened its first location in Springfield, Missouri, in 2013, serving a slew of creative donuts topped with everything from cereal, salty pretzels and bacon to fresh fruit. Before long, the 24-hour spot became a local go-to. (even Buzzfeed included it on its list of 33 Doughnuts you Have to try Before you Die.) –E.B.
Dark and romantic, nicola’s ristorante serves rich seafood pasta featuring noodles nestled with plump scallops, calamari and mussels, and perfectly sliced beef carpaccio with crisp celery, sharp parmesan, briny capers, olives and a twist of fresh lemon. –E.B.
the Leong family has been making history in Springfield, Missouri, since 1963 when their patriarch, David Leong, created Springfield cashew chicken. the ozarkian version of chicken-fried steak serves morsels of juicy chicken, fried and smothered in a rich brown sauce and topped with cashews and chopped green onions. –E.B.
With creative culinary prowess, chef Jennifer Smith, better known as the traveling chef to her clients, continues to wow. Her range of dishes, including chicken and waffles on a stick, beef brisket or roasted rosemary pork loin, each offers enough pizazz to perk up your next party. –E.B.
facebook.com/hurtsdonutcompany
nicolasristorante.com
leongsasiandiner.com
thetravelingchefcatering.com
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HaroLd’S dougHnutS
CC’S City broiLer
in CoLuMbia, M0
haroldsdoughnuts.com
in CoLuMbia, M0
ccscitybroiler.com
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HouSe of CHow
in CoLuMbia, M0
houseofchow-como.com
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reveL
in jefferSon City, M0 reveljcmo.com
kitchen store
Food truck: sweet
artisan Food shop
Everything Kitchens
Hurts Donut Co.
Whambulance
Boone Olive Oil Co.
iN SPRiNgfiEld, M0
iN SPRiNgfiEld, M0
iN ColUMbia, Mo
Don’t be fooled by its welcoming atmosphere: Everything Kitchens is a fighter. The homeand- kitchen store has beat the odds – and its big-box neighbors – to become a national success story. Everything Kitchens’ online presence allows customers from across the country to place orders, supplying home cooks far and wide. A rainbow of Le Creuset cookware and kitchen accoutrements line the inside of the shop in Springfield, Missouri, while spatulas, blenders, coffeemakers, apple corers, cutlery and oven mitts are artfully arranged throughout. Upon arrival, head to the small room in the back where you can brew yourself a Nespresso. –E.B.
everythingkitchens.com
When hunger hits, it’s time to call for help – and in Springfield, Missouri, most folks are calling the Hurts Donut Co. Whambulance. Working out of a retrofitted ambulance, the colorful food truck swapped gurneys for shelves upon shelves of donuts. To sate a salty-sweet craving, bite into one of Hurts’ maple-bacon long johns or its Oreo-topped Cookie Monster. There’s something here for every sweet tooth, and the best part is you don’t have to leave work to grab donuts. –E.B.
facebook.com/hurtsdonutcompany ★ Stuffed with spicy jalapeños and cream cheese and coated in Sriracha glaze, the Fire in the Hole donut hole is small but packed with heat.
Boone Olive Oil Co. in Columbia, Missouri, offers more than 45 extra virgin-olive oils and vinegars. The store’s premium selection of olive oils are made with olives crushed within four hours of picking and bottled quickly for freshness, rotating throughout the seasons from Northern Hemisphere harvests in Italy, Spain, Portugal and California to those from the Southern Hemisphere in Chile, Peru and Australia. A wide variety of balsamic vinegars – some aged up to 18 years – complements the oils. For something spicy to drizzle atop dishes, pick up fused Tunisian Baklouti green chile or cayenne-chile olive oils. –A.J.
booneoliveoil.com
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Clovers natural market
Ozark Mountain
pineapplewhip.com
in Columbia, m0 cloversnaturalmarket.com
Biscuit Co.
bread baker
bake shop
mexican
Uprise Bakery
Amycakes
Las Margaritas
iN ColUMbia, M0
iN SPRiNgfiEld, M0
iN ColUMbia, M0
tallulah’s
in Columbia, m0
tallulahsstore.com
pineapple Whip
in springField, m0
iN ColUMbia, M0
A regular hangout in Columbia, Missouri, Uprise Bakery makes breads such as French, ciabatta and sourdough, which are sold in-house and at local grocers. Arrive early for the best selection, including ancient grain, rosemary-olive oil and country walnut. Don’t miss its sandwiches either, including banh mi on ciabatta. –A.J.
Located in a 110-year-old house on Walnut Street in Springfield, Missouri, Amycakes serves from-scratch treats. Owner Amy Bloodworth and her crew of smiling bakers specialize in custom cakes and cookies, plus daily specials like frosted sugar cookies, cupcakes and Monster cookies, made with oats, chocolate chips and peanut butter. –R.B.
Las Margaritas is the best Mexican spot in town, so it’s no surprise it took top honors in this category. Our favorite menu items include tacos al pastor and cochinita pibil tacos, a Yucatecan specialty boasting sour-spicy achiote-roasted pork and a side of elote corn, off the cob. Be sure to ask for the hot salsas, too. –S.R.
uprisebakery.com
amycakesbakery.com
lasmargaritascolumbia.com
ozarkmountainbiscuits.com ★ Maness uses a biscuit recipe passed down from his great-grandmother Jettie Louise. PHOTO COUrTESY OzArK MOUNTAIN BISCUIT CO.
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aviary CaFe‘ and Creperie
uprise bakery
tortilleria perChes
in springField, m0
in springField, m0 aviarycafe.com
in Columbia, m0 uprisebakery.com
in springField, m0 tortilleriaperches.com
londoncallingpastycompany.com
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At Ozark Mountain Biscuit Co. in Columbia, Missouri, chef-owner Bryan Maness draws on his family roots. His Southern-inspired food truck – which pulls from family recipes – serves about 10 flaky biscuit sandwiches that come piled high with crispy fried catfish, buttermilk fried chicken, smoked pulled pork or a fried egg. Sides are hardly an afterthought – look for down-home classics like fried pimento cheese bites, simmered greens, buttermilk cornbread and hush puppies. –H.R.
london Calling pasty Co.
Confectioner
Askinosie Chocolate iN SPRiNgfiEld, M0 Askinosie Chocolate founder Shawn Askinosie goes to great lengths to craft the finest single-origin chocolate possible, souring cacao from farmers in Honduras, Ecuador, Tanzania and the Philippines. Once fermented cacao beans are at its factory in Springfield, Missouri, they are roasted, ground and made into bars that give you a taste of what chocolate can be when quality is the focus. –C.N. Askinosie’s limited edition 1098 Line just debuted with the 77% Whiskey Dark Chocolate bar, for which Tanzanian nibs were aged in spent whiskey barrels for 24 months. PHOTO by AnA PiErCE
askinosie.com
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Candy FaCtory
in Columbia, m0
thecandyfactory.biz
Vietnamese
Pho Kim iN sPRiNgfiEld, M0
The Wine Cellar & Bistro iN colUMbia, Mo
With a name that sounds a bit like an obscenity, Pho Kim’s opening in Springfield, Missouri, in 2014 might have been slightly overshadowed by muffled snickers – but once customers got a taste of its Vietnamese fare, nobody was laughing. Bursting with fresh flavor, menu items at Pho Kim include noodle dishes and meaty banh mi sandwiches layered with marinated pork, pickled vegetables, crisp cucumber and fresh cilantro, plus options with pâté or pineapple. Then there are the fragrant bowls of pho, filled with beefy slices of rare eye round, tender brisket, plump meatballs or strips of chicken bobbing alongside bean sprouts, fresh jalapeños, cilantro and herbs in a warm and soul-satisfying broth. –E.B.
Tucked away on Cherry Street in Columbia, Missouri, The Wine Cellar & Bistro is no secret to locals – nor to Wine Spectator magazine, which has honored the restaurant each year since 2005 “for having one of the most outstanding restaurant wine lists in the world.” Sommelier Sarah Cyr, who owns the restaurant with her husband, chef Craig Cyr, has curated a wine list featuring superb old-world European selections, as well as Argentinian, Australian and West Coast varietals. Customers can also take wine home from the restaurant’s impressive 1,000-plus bottle selection, with a focus on organic and biodynamic options. –A.J.
phokimspringfield.com
winecellarbistro.com
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BaMBu
in SpringfieLd, M0
Vino ceLLarS
in SpringfieLd, M0
vcellars.com
facebook.com/bambu-vietnamese-cuisine
fried chicken
Burger
Civil Kitchen
Booches
iN sPRiNgfiEld, M0
iN colUMbia, Mo
Most items on the menu at Civil Kitchen qualify as comfort food – chicken-noodle soup, colossal onion rings and blue crab beignets – so it’s no surprise to find fried chicken, as well. Juicy chicken wings are coated with a light batter and then fried until crispy and golden brown. –E.B.
civilsgf.com
PhoTo by aaroN oTTIS
Bar program: wine
Shakespeare’s sells its frozen pizzas – in flavors like spinach-artichoke, Italian-style pork and Hawaiian – in grocery stores across the region, and the restaurant frequently ships them to other states.
Booches’ owners Rick Robertson and Charlie Kurre took over in 2004, but the burger joint and pool hall has been open since 1884. Its classic burger features a ¼-pound beef patty topped with American and Swiss cheeses, mustard, ketchup, onion and pickles on a Sara Lee bun. The burger has gotten national attention – most notably from USA Today – but fame hasn’t changed it. –N.S. 573.874.9519
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MS. KiM’S
in coLuMBia, M0
mskimsshack.com
regional Brewery
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eagLe driVe in
in jopLin, M0
eagledrivein.yolasite.com
pizza
Vegetarian only
shakespeare’s pizza iN colUMbia, M0
Boulevard Brewing Co. iN kaNsas city Nearly three years after its sale to Belgian-based Duvel Moortgat, Boulevard Brewing Co. is still firmly rooted in Kansas City. In June, Boulevardia – its annual beer, food and music festival – celebrated its third and biggest year yet. And its Smokestack Series of beers remain some of the most coveted releases locally and nationally. –N.G.
boulevard.com
Main Squeeze Main Squeeze began as an all-natural juice pop up inside Lakota Coffee Co. in Columbia, Missouri, before opening two doors down in 1998. Most of owner Leigh Lockhart’s items are vegan-friendly and gluten-free, and 80 percent of the ingredients are certified organic. Don’t miss its fresh-pressed juices or menu items including salads, wraps, ricebased hot dishes and sandwiches. –N.S.
Shakespeare’s Pizza returns to its original home at Elm and Ninth streets in downtown Columbia, Missouri, this month – albeit in a much newer, sleeker building. The legendary pizza joint’s original home was demolished last June and rebuilt this year. Despite the facelift, Shake’s isn’t making any changes to its tried-and-true combo of pizza and beer. Longtime visitors can expect the same cheap slices and cheesy, gooey, hand-tossed pizzas topped with pepperoni, fresh mushrooms, green peppers, artichoke hearts and Italian sausage. The iconic pizza parlor also boasts two other locations in town. –H.R.
main-squeeze.com
shakespeares.com
iN colUMbia, Mo
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T h e S a i n T L ouiS B r e we r y
LongBranch cafe‘ & BaKery
The BricK SLice houSe
(SchLafLy Beer) in ST. LouiS
in carBondaLe, iL
in SpringfieLd, M0 thebrickslicehouse.com
schlafly.com
longbranchcafeandbakery.com
share your fun by using #westportstl
Intersection of 1-270 and Page Avenue • St. Louis, MO 63146 314.576.7100 •
Inspired Local Food Culture
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Coffee shop Mudhouse iN SPRiNgfiEld, M0
fresh Pasta
Gilardi’s Ristorante iN SPRiNgfiEld, M0
seafood
Savannah Grille
Metropolitan Grill
iN lakE ozaRk, M0
iN SPRiNgfiEld, M0
Since 1998, Mudhouse has been brewing up excellence in downtown Springfield, Missouri. Known for its commitment to ultra-fresh coffee, Mudhouse is home to some of the most quality roasted coffee beans in the Ozarks. The shop’s roasting center is situated right behind its dining area, where baristas serve classic Americanos, Mudturtle lattes made with Ghirardelli chocolate and caramel, and frozen Peanut Butter Puddles, featuring coffee, chocolate, peanut butter, a touch of vanilla and whipped cream. Plush seating and gentle lighting encourage patrons to stay a while, and a variety of light and fresh salads and sandwiches pair well with the shop’s smoothies. –R.B.
Surrounded by gardens in the restaurant’s front and back yards, Gilardi’s Ristorante serves fresh housemade pasta in its classic Italian-inspired dishes. From-scratch pasta made in Gilardi’s broom closet-sized kitchen is a tradition; original chef-owner Nicola Gilardi demanded it when doors opened in Springfield, Missouri, nearly 20 years ago. Today, current owner James Martin serves must-try pastas like the restaurant’s comforting tortellini al formaggio, a four-cheese stuffed pasta served in a creamy sauce with mushrooms, sweet peas and prosciutto from Parma, Italy. –R.B.
Lightly fried baby squid, tiger prawns, Atlantic bluepoint oysters and blackened tuna are just some of the appetizers at Metropolitan Grill in Springfield, Missouri. Metropolitan Grill’s menu changes with the seasons, but its special and unexpected seafood offerings are forever palate pleasers. Chef-owner Pat Duran is serious about seafood, with entrées like Parmesan-baked sea bass and grilled halibut. But for a truly delectable dining experience, order the lobster, bruléed with Champagnecitrus butter and Parmesan; it’s sure to reel in smiles. –R.B.
Savannah Grille in Lake Ozark, Missouri, serves some of the best seafood in town, including fried oysters from Shelton, Washington, as well as crab-roasted Idaho trout and pan-roasted Carolina crab cakes. The restaurant’s nightly fish specials are a good way to get a taste of fish paired with the best of what’s in season locally. A recent standout special plated cornmeal-fried soft-shell crab with carrot pappardelle, heirloom cherry tomatoes, wilted local greens, garlic shoots, chive blossoms, charred spring onions, Semillon verjus and Espelette pepper with whipped Duke’s mayo. –B.C.
mudhousecoffee.com
gilardisonwalnut.com
metropolitan-grill.com
savannahgrillerestaurant.com
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Kaldi’s Coffee Roasting Co.
umbRia RustiC italian
in Columbia, m0 kaldiscoffee.com
in Columbia, m0 umbriaitalian.com
ice Cream & Custard
steakhouse
Andy’s Frozen Custard
CC’s City Broiler
iN SPRiNgfiEld, M0
iN colUMbia, M0
Creamy and cool, rich and simple, Andy’s Frozen Custard is the perfect frozen treat. Based in Springfield, Missouri, the national chain offers a variety of treats, including vanilla cones, a triple-chocolate concrete and a turtle split. For something a bit more adventurous, try the James Brownie Funky Jackhammer, made with vanilla or chocolate custard, brownies and peanut butter, plus a center filled with hot fudge. –R.B.
CC’s City Broiler is a mainstay in Columbia, Missouri, and the one true, honest-to-goodness steakhouse in town. Opt for Gary’s Bone In Ribeye – it’s so good the restaurant regularly runs out of it and warrants an earlier-than-normal dinnertime. A solid bet from the sides menu is the jalapeño twice-baked potato. The location in a strip mall across from a Schnucks might not catch your eye, but the old-school steakhouse interior is sure to win you over. –S.R.
eatandys.com
ccscitybroiler.com
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sPaRKy’s homemade iCe CReam
Jimm’s steaKhouse & Pub
in Columbia, m0
in sPRingfield, m0
facebook.com/sparkys-homemade-ice-cream
jimmssteakhouseandpub.com
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C h Ri s mC d’ s
in Columbia, m0
chrismcds.com
pastry chef
jill pautler rostine SycaMoRE iN colUMbia, M0 Jill Pautler Rostine’s culinary resume is long and impressive: Her pastries have previously delighted the patrons of Uprise Bakery and U Knead Sweets in Columbia, Missouri, and Les Bourgeois Vineyards in Rocheport, Missouri. As pastry chef at Sycamore in Columbia, she masterfully melds her own twists on classic family recipes, like her Goatsbeard Farm goat cheese cheesecake with seasonal fruit compote. Her commitment to using fresh and local ingredients inspires her rotation of offerings at the restaurant, which includes beautiful trifles, scratch-baked cakes and fruit tarts. –A.J. sycamorerestaurant.com
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bRuno maRChandise, aviaRy Cafe‘ and CRePeRie
Springfield Brewing Co. iN SPRiNgfiEld, M0 Located on the second floor with a view of downtown, Springfield Brewing Co.’s patio has long been a local getaway in Springfield, Missouri. With bar-style seating pushed up against the railing and plenty of patio umbrellas shading diners from the sun, it’s easy to stop in for a beer (or two or three) and admire the view. With a cold IPA in hand and basket of beer-battered fish and chips within reach, the setting is only made better by the nightly
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outdoor dining live music that spills out onto the patio. Not surprisingly, this outdoor retreat is not only popular with hungry college kids and longtime regulars, it’s also a popular spot for pet parents who leash their pups and wander up to enjoy the fresh air. –E.B.
in sPRingfield, mo aviarycafe.com
springfieldbrewingco.com
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galloway station in sPRingfield, m0 gallowaystation.com
PHoto By AARon ottiS
Fun Food, Happy People, Great Drinks! BAKERY
Join us for Brunch! Saturdays 10-1
404 East Street | Parkville, MO (816) 673-0117 www.thefrenchbeebakery.com
cocktails craft beer lunch dinner brunch 6 N Sarah Street CWE STL MO
106 N. Main St. • Edwardsville 618.307.4830 • clevelandheath.com A heartfelt thank you to
Mon-Fri 11:00-close, Sat 10:00-close Offering Saturday brunch • First Come - First Serve (No reservations) Open Mon - Fri starting at 11 am and Sat starting at 10 am
Feast Magazine Readers
#3 American Village Granite City, IL (618) 877-8000
26 Collinsport Dr Collinsville IL (618) 343-9000
Come see why we sell over 20,000 pieces of our Famous Chicken every week!
TRY US FOR YOUR SPECIAL OCCASION! Chi Mangia Bene Vive Bene! “To Eat Well is to Live Well” Proudly Serving Authentic Italian Food in a Family Atmosphere. Birthday, Graduation, Retirement, Corporate Parties! Let Us Cater Your Special Occasion Try Our Party Pans For A Delicious Meal For Any Size Group Featuring Daily Lunch & Dinner Specials 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 Inspired Local Food Culture
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microbrewery
italian Mother’s Brewing Co. boasts a place to relax with your beer among lush greenery, big trees and (occasional) live music: The Backyard. The brewery has launched a Backyard Beers series – think cucumber saison and tart peach beer – inspired by the space.
Mother’s Brewing Co. iN SPRiNgfiEld, M0 Right in the middle of downtown Springfield, Missouri, in a renovated former bread bakery, some seriously good beer is being brewed. Mother’s Brewing Co. founder Jeff Schrag opened the brewery in 2011, and since then, he and his team have been turning out innovative beers with catchy names like Making Trouble, a double IPA, and Holy Mole, a chocolate-chile brew. At the brewery’s tasting room, patrons can sample and purchase a rotating selection on tap, many of which are in the experimental stages or only available on site – a couple of top sips from a recent visit include a grapefruit wheat and Rauch and Roll, a smoky lager. Tours are offered every Saturday afternoon for beer nerds who want to get behind the scenes and see where the magic happens. –C.N.
a bREwER at MothER’S USES a REfRactoMEtER to MEaSURE thE
mothersbrewing.com
SophIa’S iN colUMbia, M0 Locals and visitors alike faithfully return to Sophia’s in Columbia, Missouri, for its casually elegant ambiance and beloved selection of Italian- and European-inspired dishes. The restaurant’s tapas menu is made up of traditional Italian fare like tomato-basil scallops, Moroccan-spiced shrimp and Filet Porto, a bite-sized grilled beef tenderloin topped with blue cheese and a port-wine reduction. Sophia’s also serves a full selection of meat and seafood entrées, including the brandy cream-topped beef filet and tarragon crab served over a paillard of baked salmon in a tomato-pesto beurre blanc, as well as pasta dishes and pizza. Try well-known favorites like smoked chicken carbonara or choose from one of the more extravagant offerings like ravioli di aragosta, with lobster, shrimp and scallop ravioli, mushrooms, Roma tomatoes, shallots, scallions and an Asiago cream sauce. –A.J.
gRavity, oR RElativE dENSity,
sophiascomo.com
of woRt (thE coNcENtRatioN of diSSolvEd SUgaRS iN thE liqUid bEfoRE fERMENtatioN). thiS PlayS
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aN iMPoRtaNt RolE iN dEtERMiNiNg thE alcohol coNtENt aNd RESidUal
logBoaT Brewing co.
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SwEEtNESS of a fiNiShEd bEER.
in columBia, m0 logboatbrewing.com
PHoTo By STARBoARd & PoRT CReATIve
gilardi’s risToranTe in springfield, mo gilardisonwalnut.com
Brunch creativity can be seen in items like the grilled short rib sandwich with tender organic short ribs, pickles, onions and local blue cheese and the smoked trout and shrimp mappas with spicy curry, coconut milk, rice pilaf, tomatoes, chiles and fresh cilantro. –E.B.
Farmers Gastropub iN SPRiNgfiEld, M0 Although not heralded for their traditional cuisine, the British do know how to make a mean breakfast: think massive plates of broiled tomatoes, eggs, juicy sausages, seasoned beans and cups of tea. For a similar experience in Springfield, Missouri, head to Farmers Gastropub. Chef and co-owner Andy Hampshire has stacked the brunch menu with British classics including a version of a full English breakfast as well as sharp Cheddar-chive scones, bangers, and fish and chips. Hampshire’s
farmersgastropub.com PHOTO BY STARBOARD & PORT CREATIVE
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The BruncheoneTTe in joplin, mo thebruncheonette.net
winery
store: wine selection
Les Bourgeois Vineyards
Brown Derby International Wine Center
iN RochEPoRt, Mo
iN SPRiNgfiEld, M0
If you’ve ever driven through Missouri on Interstate 70, you’ve probably seen Les Bourgeois Vineyards’ tasting room, which is situated right off of the interstate and was just expanded to include a full bar. Stop here first and taste your way through the winery’s lineup of award-winning wines. Grab a bottle or two and wind your way back to the A-Frame, a rustic outdoor space with picnic seating that overlooks the Missouri River below. Here, you can enjoy live music and casual fare like a pulled pork sandwich or a basket filled with salami, cheese, crackers and fruit. If you’re seeking a more upscale experience, visit the Blufftop Bistro, where lunch and dinner are served in a vaulted, light-filled space perched above the river. –C.N.
You could get lost in the expansive Brown Derby International Wine Center, but wine-lovers would never want to be rescued. The flagship location of the Brown Derby spirits chain, the International Wine Center in Springfield, Missouri, has rows and rows of fine wines grouped by region, varietal and price point. The store’s exceptionally trained staff offer must-have recommendations whether you’re a novice or oenophile. And to pair with all that great wine, Brown Derby offers a well-stocked cheese counter and, next to it, the Derby Deli, serving sandwiches, cheese trays and charcuterie. –R.B.
missouriwine.com
brownderby.com
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sT. james winery
in sT. james, m0 stjameswinery.com
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macadoodles
mulTiple locaTions macadoodles.com
Gift Cards Available!
tAste & see Conveniently located in Kirkwood Dinner Hours:
TV
Join us August 19th for the fourth event of the seAson
Tues.-Sun. 5 p.m.
www.citizenkanes.com
DAte:
Third Friday of each month
time:
7:00 â&#x20AC;&#x201C; 10:00
Venue:
Public Media Commons between Nine Network and St. Louis Public Radio
ticketS:
$15
taste & see 2016 schedule Aug 19
Breakfast for Dinner
Sept 16
Local Fish
For tickets visit: www.ninenet.org/feast-events
Inspired Local Food Culture
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PhotograPhy by NiNe Network / JasoN wiNkeler PhotograPhy
133 West Clinton Place St. Louis, MO 63122 314-965-9005
Enjoy screenings of Feast TV, as well as presentations and demonstrations from chefs and artisans featured on the show.
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thank you
best for voting us pizza and pasta - Katie Collier
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feastmagazine.com
a ug ust 2 0 1 6
!
Co-Owners, Ted and Katie Collier Inspired Local Food Culture
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POP IT LIKE IT’S HOT. Whether you’re flagging down the ice-cream truck or infusing your own frozen treats with fresh fruits and herbs, there’s no better way to beat the heat than with ice pops and frozen treats. This month, we invited our Instagram followers to share photos of ice pops – from old-school Popsicles to homemade paletas to gourmet gelato pops – by using the hashtag #feastgram. For more ways to keep cool this summer, turn to p. 39 to chill out with boozy slushies in flavors like Four Roses Bourbon Slush with tea, orange, lemon juice, Four Roses bourbon and mint. Then, flip to p. 46 to find a gadget for making ice-cream sandwiches at home.
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| 1 | askinosie chocolate @askinosie Toasted coconut-topped rum Popsicles dipped in our own 77 percent Davao, Philippines, dark chocolate. | 2 | emily ann photography @emilyann_photo It’s summer and you know what that means... Popsicles! Especially the kind that look and taste like watermelon. | 3 | amy appleton dreyer @stepsofstyle Coco-loco. (at Paleterias Tropicana)
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| 4 | hiro asian kitchen @hiroasiankitchen Weekend brunch @HiroAsianKitchen: ice Popsicles cocktail. All organic and natural. Strawberry or mango, you pick! | 5 | porano pasta @poranopasta Keep your eyes peeled for this insane flavor concocted by pastry wizard @MathewSweet: burnt toast and jam swirl. #Pops #PoranoPasta #PopByPorano | 6 | bee sweet ice cream @beesweeticecream Today is raspberry sherbet day!!! I’ll see you at the Strawberry Swing Saturday and Sunday, 10am to 4pm. (at Alexander Majors Barn)
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| 7 | julia calleo @mylavenderblues White chocolate, yogurt-dipped banana pops for a quick cool-down breakfast. Necessary sprinkles for child (adult) consumption.
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| 8 | whisk: a sustainable bake shop @whiskstl Meet our newest pop – strawberry-balsamic-goat cheese. It’s really, really good. Catch it at the @TGFarmersMarket today! | 9 | amanda wilens @feedme_withamanda More Popsicle pics ’cause it’s just so good! Strawberry-watermelon with mint and lime!
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| 10 | stefani pollack @cupcakeproject Pop Rocks Popsicles are Popsicles that actually pop! So perfect for #July4th.
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Want to see your photos in the September issue of Feast?
Next month, we want to see the ballpark franks and specialty hot dogs you’re eating this summer, from those topped with fun ingredients at restaurants and food trucks to the dogs you’re making at home. To submit your photos for consideration, simply include the hashtag #feastgram and tag @feastmag on your Instagram photos beginning Mon., Aug. 1.
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PHoToGRAPHy CouRTESy INSTAGRAM uSERS
#feastgram
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Best Steakhouse & Romantic Restaurant
INDULGE IN CITY LIVING
Come savor the city at 1904 Steak House. Enjoy a mouthwatering selection of prime, dry-aged steak, delicious seafood dishes and over 100 varieties of wine from around the world. Add in stunning Victorian-era architecture and you’ll discover there’s no better place to experience the art of fine dining.
888.578.7289 | rivercity.com ©2016 Pinnacle Entertainment, Inc. All Rights Reserved.
Inspired Local Food Culture
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