In the early 1800s, famous American ornithologist, naturalist and painter John James Audubon briefly lived in Ste. Genevieve, Missouri. In 1946, the now-shuttered Hotel Audubon was named in his honor, and in December, Audubon’s Redevelopment reopened the building as a restaurant, Audubon’s of Ste. Genevieve.
General manager Bradon Parsons says the farm-to-table spot strives to source about 75 percent of its ingredients from regional farmers and producers, including beef from Arnold Farm near Elizabeth, Illinois; goat cheese made by Baetje Farms in Bloomsdale, Missouri; sausage from Oberle Meats in Ste. Genevieve; and pork from Meyer Hog Farm in Zell, Missouri. The restaurant serves lunch and dinner Monday through Saturday and brunch on Sundays.
For lunch, executive chef Andy Gegg and chef Alex Naeger serve sandwiches like the Reuben with house-smoked and -cured pastrami with sauerkraut, Swiss cheese and Thousand Island dressing on rye, and hearty plates like a smoked and fried half-chicken with liver dumplings served with green bean casserole. Dinner entrées range from German-inspired fare such as grilled portabella mushrooms with housemade spätzle and sweet-and-sour cabbage to robust American dishes including pepper-encrusted beef tenderloin with a hickory-smoked bacon croquette, artichoke confit and Brandy-black peppercorn demi-glace.
The restaurant serves cocktails, craft beer – including three beers made in collaboration with nearby Charleville Vineyard, Winery and Microbrewery – and a wine list brimming with local favorites from Chaumette Vineyards & Winery, Cave Vineyard, Ste. Genevieve Winery and Crown Valley Winery.
Audubon’s of Ste. Genevieve, 9 N. Main St., Ste. Genevieve, Missouri, 573.883.2479, audubonstegen.com
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