They're known for their crunchy ridges and a distinctive sweet heat.
Don't Touch the Baby gets its signature kick from habaneros.
This seafood boil will transport you to a breezy ocean-side shack.
The creamery is dubbing the 10th annual fest as "The One Where We Stayed in The Car."
The nonprofit aims to preserve the history of American tea rooms while supporting local causes.
Chickpea, buckwheat and sunflower seed flours are all great alternatives to your typical flour for all sorts of recipes.
The fried chicken at this old school jaunt is a fan favorite.
Missouri has not yet ordered restaurants to close to dine-in customers, but some are closing preemptively.
Try the "chicken" sandwich with coconut cheese and vegan ranch or loaded nachos smothered in quinoa taco "meat."
The restaurant serves everything from flatbread pizzas to burgers to pasta.
Martin Rice Co. specializes in the long-grain sticky aromatic rice, which is traditionally imported from Thailand.
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.
The owners' backgrounds inspired the botanical twist to the distinctive afternoon tea service.
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.
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.
You can also pet baby calves and watch the cheesemaking process.
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 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…
The Cape Girardeau brewery uses historic and wild yeast strains to produce an ever-changing lineup of unique beers.
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 restaurant and winery also operates a location in St. James.
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,
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