True/False Film Fest descends on Columbia this weekend – here’s where to eat and drink between films
Martinis? Check. Cash-only burgers? Check. Freshly squeezed OJ and beer at Café Berlin? Sign us up immediately.
Rein says making cider is a lot like making wine: He focuses on the fermentation process to craft a layered drink that is so much more than "alcoholic apple juice."
Whether you're driving through or visiting for a weekend, our guide to Columbia ensures that you'll enjoy the best food and drinks the city has to offer.
Josh Smith is the co-owner, butcher and chef at Barred Owl Butcher & Table, plus a co-founder of Irene's BBQ.
The shop will supply ready-to-eat fare, plus everything you need to prepare an epic Italian meal at home.
You'll be able to find vendors, music and more on Wednesday evenings from 3 to 7pm.
Irene’s BBQ, formerly Barbacoas del Norte, is opening its own brick-and-mortar in Columbia this fall
The recently rebranded BBQ pop-up concept will soon be permanent neighbors to Logboat Brewing Co. and Beet Box.
Across Missouri, these businesses will make planning an extravagant picnic easier than you would've thought.
From farm dinners to kayaking adventures to foraging excursions, there's something new for you to do in Missouri this summer.
Now operating under a single set of owners, the shop is saying “hello there” for the first time.
Calen Price is the front of house manager and drinks specialist at Cafe Berlin.
Missouri’s only source for locally-grown ayurvedic herbs now has its own brick-and-mortar location.
The mid-Missouri chocolatier offers confections that satisfy more than a sweet tooth.
The newest addition to The Blufftop is on-property lodging.
With a new menu and new location, Liz Huff's Catalpa brings a modern vibe to this historic village.
Is brunch the answer to everything? Alright, maybe not everything – but if the question is what to do with your family when they come to visit, where to go on a fun first date or even how to will yourself out of bed on a Saturday morning, brunch is indeed a delicious answer. We’ve rounded up…
The location was picked with the help of some University of Missouri students.
The beloved vegetarian spot will no longer make meals to order.
Brittany Sullivan owns Sullivan Farms, known for raising hogs, with her husband.
The bagel shop started as a pop-up inside of Pizza Tree during the pandemic.
The grant, which was also given to partners at The Loop Community Improvement District and Greenbelt Land Trust of Mid-Missouri, is working to improve access to food grown locally in mid-Missouri.
The small restaurant is located in Columbia’s East Campus neighborhood.
The Fulton, Missouri, restaurant also serves soups, salads, pizza, nachos and a chili cheese dog.
The taco chain is set to open on Green Meadows road later this year.
You can find his breads at the Columbia Farmers Market and at other area restaurants.
The donut shop will also offer espresso drinks and breakfast sandwiches.
Plus, it’s the only place in town where you can sink your teeth into a fresh macaron.
The chef owns Gina’s Vegan A Go Go in Columbia, Missouri.
From the farm to the kitchen, a restaurant is only as good as the people behind it. And as we turn the corner on a new year, we’re raising a glass to the very folks who help our favorite local restaurants run – whether you know their names yet or not.
Meet this year's Industry Innovators.
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Content by Wild Sun Winery & Brewery. There’s nothing like enjoying a Missouri afternoon or beautiful sunset evening with one of Missouri’s most unique wines in hand.
It’s true that nuts stuff a relatively hefty amount of fat and calories into small packages, but they also bring plenty of important nutrients, plus protein, fiber and — yes — good fats that are all part of a heart-healthy diet. “Nuts are antioxidant powerhouses containing mono- and polyunsa…
4 Hands Brewing Company's City Wide mission supports local businesses and artisans.
Hank Dart, a senior health communications lead at Siteman Cancer Center, knows that when people hear “whole grains,” they don’t typically think of pasta — but maybe they should. Shelves in the pasta aisle are now stocked with far more options than traditional noodles made from refined durum …