Now executive sous chef, he's spent the past seven years working with chef Anthony Devoti.
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Fifth-generation farmer Harold Wilken grows both heirloom and hybrid grain varieties.
The longstanding farm-to-table restaurant recently retooled its concept.
The farm-to-table Italian menu will include housemade pastas, gnocchi, pizzas and more.
The chef talks about his favorite spots in St. Louis and how the local food scene is progressing.
Although the flavor is somewhat artichokelike, the vegetable’s starch content hints at a nuttier potato, with an underlying sweetness.
Chef-owner Anthony Devoti is now selling items from his garden as well as artisan food-and-drink products.
Snag goods handpicked by Five Bistro's Anthony Devoti