The brewery invites homebrewers to brew their own recipes and serve them on tap.
Ben Grupe and Nate Hereford will create the dinner on Dave Stine's farm in Dow, Illinois.
Husband-and-wife team Chris and Elizabeth Thele rely on techniques traditionally used to make beer.
Make sure to order extra fresh bread to soak up every last bit of sauce.
You can also pet baby calves and watch the cheesemaking process.
Since 1927, three generations of the same family have been sourcing, slaughtering, butchering and selling some of the best beef and pork in the Midwest.
The chef formerly worked at Nixta and was a semifinalist for Eater's Young Guns awards.
This hometown hit will fill you up.
Look for a country breakfast and housemade pies.
At the farm in Dwight, Illinois, heirloom wheat, oats, blue corn and other grains are grown organically and stone-ground into nutritious flours and cornmeal.
The bigger space means new menu items, like gluten-free waffles.
The country restaurant and bakery serves everything from breakfast to dessert.
The multi-faceted concept combines a production brewery, distillery and full restaurant serving upscale pub fare.
Over the past two decades, Anders and Gerd Hedman have steadily grown their farm, restaurant, winery, event space, gift shop and bed and breakfast at Hedman Vineyards.
Look for fish and chips, barley risotto, beer donuts, pork Spiedini and more.
The long-standing maker of classic butcher blocks recently relocated to a new, expanded home.
Look for a reuben, pan-seared scallops, kalbi ribs and more.
Fifth-generation farmer Harold Wilken grows both heirloom and hybrid grain varieties.
The brewery and tasting room was lovingly renovated by the family.
Rex Hale's new restaurant is now open in Illinois.
The Reuben, Cuban and burgers are returning, but you'll also find a wider variety of entrées and appetizers.
Pizzas include the Kevin Bacon with classic red sauce, mozzarella, sausage and bacon jam.
The family-owned brewery focuses primarily on German-style and lighter beers.
The café goes above and beyond the standard small-town coffeehouse model by serving up its own freshly roasted coffee.
The Swiss favorite is as popular as it is pungent.
Beers include a Blood Orange Hefeweizen, blueberry-thyme lager and Abe's Ale, a maple syrup brown ale.
The restaurant focuses on seafood and fresh produce.
Octopus is within arm’s reach at these local restaurants.
Curt Jones believes that cryogenically freezing coffee helps capture its purest flavor.
The owners of Wang Gang Asian Eats in Edwardsville, Illinois, are gearing up to launch a new venture.
The meatless burger even "bleeds."
Flavors include lemonade, mango, strawberry-banana, lime, pineapple and beetroot-berry.
Sour, salty Goses almost went extinct in Germany. Now, they're making a staggering comeback at American craft breweries, thanks in part to Destihl Brewery in Normal, Illinois.
The name translates literally to “husk,” “peel” or “skin” in Spanish.
The new restaurant serves a seafood-heavy menu including a raw bar, seared scallops and an Italian sausage-shrimp gnocchi.
It's increasingly been the star of craft-cocktail program.
The Waterloo, Illinois-based craft brewery originally opened in October 2016 but was forced to close after a devastating fire.
Look for Hopskeller's Pale Mild Ale, Raspberry Wheat, IPA, Illinois Common and more.
One of the biggest barbecue events in the Midwest will turn 30 on Thursday.
Sweet corn is a sure sign of summer in the Midwest. Luckily for local chefs, it grows in abundance and can be successfully employed in both sweet and savory dishes.
Sweet, lush and fragrant, chefs use ripe and fresh peaches in desserts, salads, drinks and more from July through the end of August.
Its namesake is a friendly white rooster who lives on Ogilvie’s property that used to hang around the brewers.
In Alton, Illinois, a new shop offers a selection of gourmet sweets.
The sprawling property includes a winery and tasting room, acres of vineyards, a “wine cave” aging room and event space and a general store with gift items, plus a small, light lunch menu.
Chefs use the natural sweetener in place of honey or molasses.
The store includes 150 flavors of popcorn, fine chocolate, candied nuts and more.
He cannot eat 90 percent of what he creates because he’s gluten-, dairy-, tree nut-, soy- and alcohol-free, yet Conti’s love for all things sweet finds an outlet in his takes on classic desserts at Firefly Grill.
Michael Conti joined Firefly last month, and since has created new desserts, as well as tweaked classic ones.
True to its name, the brewery will focus on Belgian-style farmhouse ales.
From Japan to London to cities across the Midwest, pastry chefs are redefining the classic pastry with modern flourishes.
Start off the holiday season at the 23rd-annual The Baby Fold’s Festival of Trees in Bloomington, Illinois, from Nov. 18 to 20.
Traditionally, a radler is made with equal parts carbonated lemonade and lager.
In Trenton, Illinois, third-generation dairy farmer Kurt Bizenberger fills a niche for locally produced yogurt.
The Ava, Illinois, brewpub focuses on seasonal, foraged ingredients.
The savory pancake is often likened to a build-your-own pizza.
The new craft brewery opened in Waterloo, Illinois, in April.
On Main Street in Edwardsville, Illinois, bargoers now have a new place to drink and dine.
The King family has ruled concessions at state and county fairs far and wide for the past 30 years – and now they're bringing Sutter's Taffy back.
David and Meggan Sandusky opened the restaurant a year and a half ago, and it's raising the bar for delicious ‘cue in the greater St. Louis area.