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 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,
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.
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 lounge bar opened in The Emmerson in early October.
The long-standing maker of classic butcher blocks recently relocated to a new, expanded home.
The shop is one of Joplin’s only specialty coffee houses.
Owner Debbie Baker-Oliver is also opening Triple 3 Vineyard, Winery and Event Center.
Look for a reuben, pan-seared scallops, kalbi ribs and more.
The portfolio of spirits currently includes a young bourbon whiskey, straight rye whiskey, wheat whiskey and bourbon mash moonshine.
Fifth-generation farmer Harold Wilken grows both heirloom and hybrid grain varieties.
The concept comes from Houlihan’s Restaurants, Inc.
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