What better way to spend a breezy, fall afternoon than sharing a table full of locally grown food? From artisan cheeses to hearty root vegetables – many farmers are working to bring fresh products straight to your plate. The farm-to-table movement lets you enjoy the rich fruits of the land a…
If you’ve felt the cool breeze slippin’ in, you may be tempted to mourn the summer. But embrace (and taste!) the season with these fall cocktails by Kyle Mathis of Westport Social. Whether it’s around a bonfire or over a dinner shared with friends, these recipes are the perfect sip to get yo…
In its second festival commemorating the brand-new outdoor plaza, Ballpark Village will host its first wine walk. The event, presented by 14 Hands, takes place on Sat., Oct. 5 from 1 to 4pm and will include wine tastings and small plates at participating venues.
Ballpark Village, the premiere dining and entertainment district adjacent to Busch Stadium in downtown St. Louis, will host its first Bacon and Brunch Festival on Sunday, September 22, 2019. This one-of-a-kind event will be the first large-scale festival to take place at the brand new outdoo…
As cool autumn evenings settle into St. Louis, Boundary’s general manager Joe Wilson and executive chef Ryan Cooper are crafting a new menu that will feature fall produce at its peak, sourced from local growers including Tony’s Family Farms, Ozark Forest Mushrooms, Such and Such Farm and Bae…
St. Louis Soda Fountain is bringing throwback treats and nostalgic noms to St. Louis this October. Located within Union Station, Soda Fountain will be both a ’50s-style diner serving phosphate sodas, boozy malts, inventive cocktails and griddle burgers. Soda Fountain is destined to become on…
When Theodore Link laid out his plans for downtown St. Louis’ Union Station in 1894, he envisioned the space as a grand transportation hub for travelers and a source of pride for those who called the city home. Though Union Station has been reimagined many times in the 125 years since it ope…
Visitors to Montelle Winery are often so enchanted by the surrounding farmlands, forests and Missouri River Valley that they don’t give much thought to what’s beneath their feet — or how they have a glacier to thank for what’s in their glass.
Containing both a bar and a wine cellar, Boundary is mastering the combination of modern and classic. Assistant manager Alex Torres describes Boundary’s happy hour, fine wines and gourmet dishes that keep guests coming back.
Basso is a comfortable and stylish venue for anything from a date to a group outing. Blaise Pastoret, director of restaurants, gives us a look into Basso’s delicious dishes and delightful drinks, as well as what makes it such an inviting atmosphere for their guests.
Haven't visited the Downtown St. Louis rooftop bar in a while? New executive chef Rick Kazmer rolled out a revamped lunch and dinner menu in April and launched brunch in late May.
In the popular Waldo neighborhood of Kansas City, The Well offers outdoor dining options for whatever vibe you’re looking for.
This summer, head to the winery in Potosi, Missouri, to reconnect with the family, find your getaway with your spouse or get a much-needed break.
Use this guide to plan your visit to the four wineries along the Augusta Wine Trail in the country’s first AVA.
The 91-year-old grocery store has been in its Webster Groves location since 1969.
The fast-casual eatery in Maryland Heights, Missouri, serves fresh Vietnamese fare adapted from family recipes.
The Grove staple is taking Thanksgiving orders for full and partial meals and blending its quintessential Southern cuisine and hospitality with the most American of holidays.
Van Gogh's Eeterie opened this past spring in Springfield, Missouri, serving new world-riffs on Dutch cuisine employed with traditional flavors.
Founded by longtime brewing buddies, the New Haven, Missouri, artisan distillery has a roster of impressive spirits created with ingredients grown and available in the region.
Columbia, Missouri’s first microdistillery is family-owned and dedicated to sourcing locally and going against the grain.
The new lounge offers single-visit and membership passes for local, upscale food and drink and a comfortable atmosphere to guests of all airlines and classes.
The team behind farm-to-table restaurant Driftwood in Springfield, Illinois, finds a new home in St. Louis.
For 37 years, the restaurant has welcomed multiple generations of Columbia families to its table by serving authentic Chinese dishes with a modern twist.
Festus, Missouri, is only a 20-minute drive from St. Louis, Kimmswick, and wine countries in Jefferson County and Ste. Genevieve.
The seasonal menus highlight Missouri modern flair, from inventive cocktails to daily brunch Benedicts to hyperlocal and handcrafted dinner entrées.
The winery in Potosi, Missouri, has expanded its bed-and-breakfast, wine and beer offerings for the spring.
Using her Southern roots and early love of cooking, the owner found her culinary calling later on in life.
The Collinsville, Illinois, mainstay is a friendly small-town shop with popular weekly tastings and an expansive selection of whiskey, craft beer, cigars and wine.
Joining the Hermann winery’s already unique wine offerings, from pecan to raspberry-chipotle, is a seasonal cranberry-tangerine.
The award-winning winery uses honey to produce nuanced and diverse meads in Hermann, Missouri.
The personalized cocktails and cuisine at the members-only restaurant boasts ingredients, wines and spirits that are ever-changing, fresh and fascinating in a sleek and comfortable space in Downtown St. Louis.
The neighborhood restaurant pays tribute to Missouri pig farmers through an innovative, pork-driven menu, along with a top-notch bar.
The Brentwood location was the first founded outside of Texas, and local owners Ryan and Jenni Smith have plans to bring the breakfast and lunch pastry to even more in the St. Louis area.
The family-owned and –operated restaurant has been sharing their passion for serving good ‘cue after decades of perfecting the pit-smoked technique.
Fans of the Midtown barbecue restaurant can now find Rob Magee’s signature sauces, chicken wings, burnt ends, brisket, specialty sandwiches and more at the second location.
The cozy café in Downtown Kansas City offers simple, well-executed seasonal favorites inspired by the freshness of the owners’ farm and homestead.
The Belleville, Illinois, barbecue joint opened two-and-a-half years ago to sold-out crowds, who continue to line up for its impeccably smoked ribs, pork steaks, snoots and more.
In Collinsville, Illinois, founder Raymundo Otero built a family-oriented restaurant 55 years ago from humble roots and generations-old recipes.
The first-of-its-kind Weber Grill Academy teaches guest how to perfectly cook the fire-inspired dishes on the restaurant’s menu and offers catering services like build-your-own burger bars for your next summer party.
The 550-acre vintage farm in Potosi, Missouri, is home to a herd of 150 bison as well as 3,200 vines spread among 7 acres of vineyards.
Made in Atchison, Kansas, the premium wheat vodka is expanding distribution in the Midwest.
The Kansas City breakfast, lunch and brunch favorite welcomes hungry patrons with a robust and seasonal menu at the friendly, neighborhood joint.
With its recently expanded wine program, Randall’s is importing family-owned wines straight from Europe at a fraction of the cost.
In nearly four decades, the Favazza family has built a loyal following at its St. Louis restaurant and banquet spaces, which can cater weddings, private dinners and more up to 1,000 guests.
The great-grandson of Anheuser-Busch founder Adolphus Busch brews real American lagers under the Kräftig brand.
With its signature fresh-chopped salads and hand-stretched pizzas, the fast-casual restaurant proves that quality can be quick.
The Whisnant family has been running the farm using holistic and solar-based methods for more than 30 years.
Based in New Florence, Wood Hat produces heirloom corn whiskeys, bourbons and cordials.
The anchor in The Grove’s dining scene features fresh, light seasonal ingredients in an unmatched outdoor setting.
Castelli’s at 255 has been a mainstay in Alton’s restaurant landscape since 1937.
Passion is seen in every step at the neighborhood restaurant and butchery shop.
Fresh ideas, coupled with the know-how and gumption to see them through makes Prasino successful.
The restaurant has established itself in Kansas City as one of the area’s best sports bar and grills.
The menu at Lorenzo’s Trattoria aims to offer an alternative to spaghetti and meatballs.
Stacie Robertson has a passion for blending teas and spreading the tea health gospel.
Patrick Ahearn's neighboring bottle shop and restaurant have become community standbys.
Newly opened Pizzino in Clayton serves pizza in two distinct ways.
Now with three locations, Tucker’s Place has been a staple for the steak lovers for 30+ years.
Bissinger’s Handcrafted Chocolatier has dipped into new territory with the September opening of a new private event space, The Caramel Room at Bissinger’s.
It’s been a banner first year for Bella Vino Wine Bar & Tapas in Old Town St. Charles.
The shop offers beer enthusiasts hands-on brewing sessions on-site and a retail store that’s stocked with everything the hobbyist needs to set up brewing at home.
Husband-and-wife ownership team Ted and Katie Lee Collier work side-by-side to create a comfortable atmosphere in their Rock Hill eatery.
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.
This fall, Diablitos added fresh street tacos with distinct comfort food and bar food slants to their menu.
The Grove’s hotspot is a melting pot of cuisines from Cuba, Spain, Mexico, Jamaica and beyond.
Hendricks BBQ has just begun rotating daily specials, featuring delectable dishes like hearty meatloaf, fried chicken, catfish and hush puppies, chicken and dumplings, and smoked chicken pot pie.
Café Ventana customers drop by the French bistro for the fresh beignets, the vibe, the seasonal ingredients, the artisan approach to the fare, the locally roasted coffee and espresso.
