The owners' backgrounds inspired the botanical twist to the distinctive afternoon tea service.
Known for its tender steaks and flavorful seafood dishes, the restaurant’s menu focuses on local ingredients and organic produce.
Chris and Elizabeth Thele use beer brewing equipment to make their unique cold coffees.
All three are home bakers with their own blogs showcasing their creations.
The two concepts will be side-by-side and play off of each other's styles.
The wine bar currently offers approximately 20 house wines under the Eagles’ Landing label.
This red-brick café on historic Main Street serves quiche and café au lait to make the French proud.
The award-winning creamy plans to open a tasting room soon.
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.
The tea room will relocate from St. James and offer more educational experiences for guests.
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.
Look for potato skins, towering sandwiches and from-scratch banana pudding.
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.
Don't miss one of the trendiest spots in town, with a diverse menu of international flavors.
This retro soda shop will transport you back to the 1940s.
This hometown hit will fill you up.
Get your share of unique eats and drinks, such as a slush flight paired with snapper fish and chips.
The Cape Girardeau brewery uses historic and wild yeast strains to produce an ever-changing lineup of unique beers.
The space seats more than 500 between its tasting room, dining room and outdoor patios.
It’s no secret that Missouri and Kansas are known for serving some of the country’s best ‘cue. Cities have their own specialties – burnt ends in Kansas City, pork steaks in St. Louis – but no matter your location, most barbecue joints have at least one menu item in common: pulled pork sandwi…
Look for a country breakfast and housemade pies.
The menu pairs classic American fare with craft cocktails.
Look for a Philly cheesesteak alongside fried frog legs.
The brewery is located in a turn-of-the-century building.
The shop specialize in mini 4-inch pies in flavors like blackberry, chocolate cream and pecan.
The restaurant serves down-home fare like onion rings and liver dumplings.
In 1980, the region encompassing Augusta, Missouri, became the first federally designated American Viticulture Area (AVA) in the United States, earning the title eight months before Napa Valley. AVAs feature specific geographic features and boundaries uniquely suited to grape-growing; in the…
The signature dessert is available in flavors like classic New York-style and the best-selling crème brûlée.
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 restaurant offers pub fare like wings, street tacos and pretzels.
The bigger space means new menu items, like gluten-free waffles.
Look for a prickly pear and jasmine blossom beer and another featuring cranberry, apple and baharat,
The country restaurant and bakery serves everything from breakfast to dessert.
Debbie Baker-Oliver and her son, Daniel Baker, expanded their artisan olive oil and balsamic vinegar business to Washington, Missouri.
The drink menu offers everything from classic espresso to the signature CBD-infused flat white made with coconut-hemp milk.
The multi-faceted concept combines a production brewery, distillery and full restaurant serving upscale pub fare.
Owner Su Hill offers traditional Thai dishes, plus sushi and some Korean dishes.
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.
In a town of only 500, The Dew Drop and its sister restaurant, The Kozy Kitchen, see about 14,000 customers a month
Owner Greg Franklin has come up with nearly 250 flavors of cheesecake.
Look for fish and chips, barley risotto, beer donuts, pork Spiedini and more.