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.
The space seats more than 500 between its tasting room, dining room and outdoor patios.
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.
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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 restaurant focuses on the locally sourced farm-to-table fare Hale became known for while working at Three Sixty St. Louis and Boundary.
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 concept comes from Houlihan’s Restaurants, Inc.
The brewery and tasting room was lovingly renovated by the family.
Producing everything from yeast-driven beer to classic German styles and, hell, even a Gooey Butter Cake beer, these are the new St. Louis breweries you need to know.
Rex Hale's new restaurant is now open in Illinois.
Serving Creative From-Scratch Fare, Keepers Quarters Will Open New Location in Carbondale This Month
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.
Owner Ryan Wing decided to uproot his Kansas City food market, café and bar.
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.
SAVOR is a salute to our community’s restaurateurs, cuisine and diners, and a celebration of the cuisine that makes our region a culinary hot spot.
The new craft brewery opened in Waterloo, Illinois, in April.
Sour, salty and sessionable, goses are the perfect summer thirst-quencher.
Jane Muscroft has found a standalone home for her from-scratch English baked goods and afternoon teas.
Chef-owner Jasmine Brooks whips up seafood specialties including crab cakes, gumbo and lobster platters.
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.
The new location seats 65 and is located in the River North neighborhood.
The event will feature food by Farmhaus chef Kevin Willmann and other local fare.
The St. Louis restaurant is hosting a few unique guests tonight: a handful of Holstein cows.
The shop also features all-natural smoothies and nourishing, clean dishes.
The fast-casual Korean-Mexican restaurant is on a growth tear.
Cleveland-Heath debuts some early summer menu changes this week as local asparagus, strawberries and lamb become available.
The brewery produces around 12 session-style beers on tap ranging from the clean and refreshing Magnum Pale Ale to a slightly more brooding porter.
The science behind developing hybrid wine grapes that flourish in the Midwest.
Executive chef Eric Brenner is cooking up comfort food with a twist at Lascelles in Granite City.
The following hybrid wine grapes are the top five grown in Illinois and Missouri. This information comes courtesy of the Missouri Wine and Grape Board and the Illinois Grape Growers and Vintners Association.
On Sat., April 25, you'll have the chance to build your own radler at the Craft Beer Cellar in Clayton.
Farmers' Restaurant in Highland, Illinois, has reopened as Urban Farmhouse Eatery & Pie Company with a revamped name, concept and menu.
Sugarfire Smoke House and Excel Brewing Company are collaborating on a new smoked lager.
Metro East craft beer fans will have the chance to try something new at the third annual Edwardsville Spring Beer Festival, hosted by Global Brew Tap House.
Global Brew Tap House, which currently has two locations in Illinois, plans to open a franchise location in Rock Hill, Missouri, this summer.
Custom Cup is Brent and Kendra Boesdorfer's rapidly growing coffee business in Springfield.
Spoon Baking Co. in Alton, Illinois, serves from-scratch treats made by owners Diana and Ryan Schuler.
In Edwardsville, County Seat Cafe serves hearty American-style breakfast, lunch and dinner.
Pastry chef Michael Jenniches has made a name for himself in the restaurant industry, and now hopes to make a name for First Stop Bake Shop, his new bakery in Rosewood Heights, Illinois.
Butchers are seeing a renewed interest in their work, as well as new customers seeking a more intimate relationship with food.
Patrick Thirion talks about Peel Wood Fired Pizza's growth, and expansion into brewing.
At Fresh Thyme Farmers Market, it’s easy to find high-quality, natural foods, many of which are local, without breaking your budget.
Lascelles Granite City is a stylish new restaurant in an older industrial city.
Cleveland's top brewery is ready to "start rubbing elbows" with the St. Louis craft beer market.
David Sandusky is already getting accolades for his new barbecue restaurant, BEAST Craft BBQ.
Pekara Bakery sells king cakes and croi'nuts to shoppers at Soulard Market.
Grand River Spirits is showcasing locally produced grains and fruits in its whiskeys and bourbons, distilled in Carbondale, Illinois.
The restaurant and brewery is the first to brew beer in Belleville since Stag Brewing Co. closed 25 years ago.
The breakfast-time vibe at County Seat Cafe in Edwardsville, Illinois, is relaxing and serene, as the booths and tabletops in the cozy café fill up over the course of the morning with regulars, locals and out-of-towners, young and old alike.
Two veterans of Urban Chestnut Brewing Co. are opening a new brewery in Alton this week.
The Whole Hog Extravaganza Brisket Bonanza MBA is a weekend-long course in all things barbecue.
A new grocery in Fairview Heights aims to serve as a modern, year-round, accessible and affordable farmers market.
Peel Wood Fired Pizza ups the ante in its second iteration, with the addition of the all-new Peel Brewing Co.
Alton's newest bakery is just 350 square feet.
Owners Kristie and Niall Campbell opened Firefly in 2006 as a place to grow local food and community through the restaurant.
In Makanda, Illinois, Blue Sky Vineyard is making an incredible Cabernet Franc.
Edwardsville's Recess Brewing houses a five-barrel brew house with three fermentors and six serving tanks.
A father-in-law and son-in-law pair raised antibiotic-free turkeys for the Thanksgiving season, available at Schnucks this weeken.
Maeva's Coffee inside The Milton Schoolhouse is nestled in the heart of Alton, Illinois, just a few minutes uphill from the banks of the Mississippi River.
Congratulations to Goshen Coffee Co. for placing third this weekend in the national championships of America's Best Espresso.
Now a certified chef and pastry chef, Jessie Bostick opened Sugar Doodles in July, where she teaches everything from cookie and cupcake decorating, chocolate work and sugar creations.
The trio of brewers at Scratch Brewing Co. in Ava, Illinois, draw inspiration and ingredients from the wilderness that surrounds the brewery.
Mills Apple Farm in Marine, Illinois, has seen its share of changes in the past four decades.
Global Brew Tap House will host its third annual Edwardsville Fall Beer Festival on Sat., Oct., 11.
This past weekend marked the 27th annual Praise the Lard Murphysboro Barbecue Cook-off in Murphysboro, Illinois.
Craft beer brewer Excel Brewing Co. unveiled its new look with five new beers and a seasonal Oktoberfest ale.
When the leaves begin to change colors this fall, there are many ways to spend a weekend day or evening within just an hour or so of St. Louis.
This year, 90 teams from around the country and Germany will compete in one of the barbecue world’s most respected contests.
Neon lights, the hum of classic 8-bit arcade games, the thwack of Skee-Ball and the clang of pinball machines greet customers inside Unkle Munkey’s Coin Club.
La Vista Farm in Godfrey Illinois, will be hosting its 2nd annual Farm Dinner Fundraiser on Sat., Sept. 13, from 4 to 7pm. Last year’s Farm Dinner was a huge success, with the event selling out at more than 85 in attendance.
Between 6 and 7am each Saturday, Robb Tobias stocks shelves, counters and cases full to bursting at the Pekara Bakery stand at Soulard Farmers Market. Sliced breads, quick breads and baguettes, German-style pretzels, croissants, cookies and European-style pastries tumble side-by-side.