The LiberTine 7927 Forsyth Blvd, Clayton, 314.862.2999, libertinestl.com
With each seasonal iteration of The Libertine’s trademark entree Three LiTTLe Birds, executive chef Josh Galliano and executive sous chef Josh Poletti exhibit the classic elegance of fowl, whimsically reinvented and roasted to perfection. Chicken, quail and Cornish hen are deboned, brined, stacked in layers and finally topped with morsels of dark meat. The succulent casserole is gently CVapped for several hours, which caramelizes the crispy skin before the Three Little Birds are laid to rest upon a bed of tangy, oldschool Carolina Gold rice middlins, cooked with milk and pecorino. The ensemble is finished with a saute of local, seasonal vegetables – this spring, it was scharf Farm’s asparagus and Andy Ayers’ snow peas doused in spring ramp butter sauce. The end product is a testament to Galliano’s and Poletti’s ability to elevate mere chicken and rice to first-rate distinction. – Anne Marie Lodholz
Just what does it take to deliver the internationally acclaimed Memphis-style (with a St. Louis twist) ribs, pulled pork and brisket to the daily throngs at Pappy’s Smokehouse? Owner Mike Emerson lays it all out, by the numbers. – Sara Graham
5
smokers: Walter, Big Ron and LeRoy, plus two new ones, Waino and Porkey LaFarge
6
360,000
customers shook hands with Emerson and pretty ladies hugged him (He aims to beat that number this year).
14,000
27,000 Last year
bottles of Fitz’s root beer sold last year
14 to 18
10,400 years in business
hours to slow smoke pork over apple or cherry wood
6 to 8 gallons of barbecue sauce produced last year
producers from Missouri, Illinois and Iowa supply the meat
30
minutes average wait time in line
60 employees keeping Pappy’s running daily
4,000 pounds of sweet potato fries made last year
82,650 pounds of pork smoked daily
Pappy’s Smokehouse 3106 Olive St., St. Louis, 314.535.4340, pappyssmokehouse.com
Why did readers vote Broadway Oyster Bar the Best Cajun/ Creole restaurant in St. Louis for the 12th year running?
Because the menu is packed with the tastiest oysters, crawfish, crab legs and alligator north of NOLA. We sat down with owner John Johnson and his staff to find out what it’s like to work in a place that’s impossible to define with customers who defy stereotyping. As the seasoned, snarky waitstaff tells it, they love each other almost as much as they love the food, and they can always find something to laugh about, even after a 15-hour shift. Just don’t ask for separate checks. – Kellie Hynes
What dishes do you snarf on back in the kitchen?
The alligator sausage and shrimp cheesecakes, crawfish enchiladas, Crawfish Mona.
– Mike Bridgeman
What’s it like to work during a Cardinals day game?
You get to see the beginning and then (the fans) come back, and sometimes they take the same table. i’ll think, Oh my gosh, you were so different earlier. You did a lot of drinking in three hours!
– Michelle Vessells
Fill in the blank. Whatever you do, don’t order the: Mozzarella sticks and toasted ravioli. We don’t have that stuff.
– Kathryn Pilch
What’s the strangest thing you’ve ever seen a customer do?
eat a whole bucket of boiled crawfish. – John Johnson
Why is that strange? he ate the whole thing. seriously, the whole bucket. shells, heads and all.
– Stephanie Ricci
Tell me a musician story. d ick dale, he’s the King of s urf Guitar … he was playing with a cordless guitar. All of the sudden – (he’s) an older guy – he jumped down off the stage, walked through the crowd, all the way out the front door. everyone was like, ‘'Where’d he go?" he went around the corner, over to the White Castle, and walked through the drive-thru. h is
whole band is still playing on stage. The car that’s getting served pulls away and he walks up, with his guitar, playing, and sticks his head in the window. he just felt like going over and saying hi. he never stopped playing. Obviously everyone went crazy. – Johnson
When is it hard to be a server here?
When you try to (serve) the food, and no one responds to you. You ask, “Who had the jambalaya?” and nobody knows what they ordered. – Bridgeman
What do you do when someone orders something right before the kitchen closes?
We smile, and serve them, and cross our fingers they don’t order the crab legs. Crab legs take a long time to eat. i n the last 30 minutes, you just know you’re going to get two orders of crab legs. And i ’m like, " if you’re going to wait for one order of crab legs, might as well wait for two." – Vessells
What do you wish people knew about Broadway Oyster Bar?
We don’t take separate checks. Why? imagine having a big party at your house, 200 people, and trying to keep track of what everybody ate and drank. it’s the same thing here. People get upset, but they don’t realize. This ain’t Tony’s, where people come and sit in their seat. That would be way easier. – Johnson
When you’re one of the area’s most popular chefs, everyone wants a word with you. We yanked Ed Heath out of the Cleveland-Heath kitchen for 1 minute to pepper him with questions about his pasture-to-plate restaurant in Edwardsville, then let him get back to making more slinger-like lomo saltado and Japanese pancakes . – Ligaya Figueras
What dish on the Cleveland-Heath menu are you most excited about? The duck breast with the German potato salad. english peas, bacon … oh my God, it’s so good.
What menu items surprise you with their popularity? For the breakfast menu, the lomo (saltado). it’s even more popular than our biscuits and gravy. For the starter menu, the okonomiyaki. We get more comments about that than anything else on our menu. The popularity is almost shocking.
What dish can you not take off the menu? The BLT.
Are you working with any new farmers or food producers? Jenna Pohl. she owns Midwest Lamb. she’s all-natural in her feed, but these lambs are huge. They dress out at 90 to 100 pounds. We wonder if we should call them mutton. They are massive, and they are delicious.
What’s the biggest thing you learned since opening Cleveland-Heath in 2011? staffing –
learning how to be an appropriate manager of people, and keep them happy and wanting to come back every day, and hungry so they want to keep learning on their own. We have a killer staff, but it’s been the most challenging thing.
What music do you listen to in the kitchen? i hate really heavy metal, so we stick with contemporary rock ’n’ roll, Willie Nelson, good old country, hank Williams, Bob dylan, some old-school rap, a ton of old blues. it’s really who gets ahold of the radio.
What are your typical hours at the restaurant? i am there Tuesday through saturday, 15-plus hours each day.
How do you keep up your energy? After work, i either jog or go to a 24-hour gym. if i didn’t exercise six or seven days a week for a minimum of an hour, i couldn’t keep up with it.
Cleveland-heath
106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com
The guys at Strange Donuts do two things very well: make weird, wonderful doughnuts in oddball combinations (Pig liver? Crab meat? Why not?), and herald the arrival of these limited-edition “dones” online. Local chefs have created signature “Strangers,” and the shop’s own “Creations” have wowed Strange Donuts’ rabid followers on Instagram – all 5,300 and counting. These nine dones are our picks for the strangest of the strange. – Catherine Klene
Strange donuts, 2709 Sutton Blvd., Maplewood, 314.932.5851, strangedonuts.com
Kevin Nashan took over Sidney Street Cafe in 2003. Here, he reflects on the lessons he’s learned running the beloved Benton Park restaurant for the past decade. – Meera Nagarajan
The greatest lesson Sidney Street Cafe has taught me? Listening – to my wife, my brother, back of the house, front of the house, customers. It helps you grow. It makes you better.
The first time we put foie gras on the menu, we were so excited and nobody ordered it. Another time, we did a mackerel dish and we loved it but customers didn’t get it. A year later? Customers wanted it. Sometimes they’re ready, and sometimes they’re not. You have to listen.
Honestly, it’s harder to take over a restaurant because the expectations are so high. You know what’s worked and what hasn’t. You just don’t know if you should change anything … It takes time and a little courage.
When we took over Sidney Street, we were under a microscope, but we knew people would show up because there was an existing clientele. With Peacemaker (Nashan’s new restaurant to open in the coming weeks), we get to be creative instantly with the food. There’s no model to follow.
You always want to re-polish. Before I make a vichyssoise, I research it because there’s always room for improvement. You want to respect your craft and the way you do that is by doing your homework.
The Breakfast Wagyu Burger at Blueberry Hill, voted favorite place to get a burger
Favorite New Restaurant
The LiberTine
7927 Forsyth Blvd, Clayton, 314.862.2999, libertinestl.com
2nd: Planter’s house
3rd: element and Mission Taco Joint (tie)
Honorable Mention: Juniper
Favorite Restaurant
Sidney STreeT Cafe
2000 sidney st., st. Louis, 314.771.5777, sidneystreetcafe.com
2nd: Pastaria
3rd: Pappy’s smokehouse
Honorable Mention: Mai Lee
Favorite Chef
ed heaTh, CLeveLand-heaTh
2nd: Gerard Craft, Niche family of restaurants
3rd: Kevin Nashan, sidney street Cafe and Ben Poremba, elaia and Olio (tie)
Honorable Mention: Josh Galliano, The Libertine
Favorite Barbecue
PaPPy’S SmokehouSe
3106 Olive st., st. Louis, 314.535.4340, pappyssmokehouse.com
2nd: Bogart’s smokehouse
3rd: sugarfire smoke house
Honorable Mention: The shaved duck
Favorite Brunch
haLf & haLf
8133 Maryland Ave., Clayton, 314.725.0719, halfandhalfstl.com
2nd: Brasserie by Niche
3rd: rooster
Honorable Mention: Café Osage
Favorite Buffet evereST Café & bar
4145 Manchester Ave., st. Louis, 314.531.4800, everestcafeandbar.com
2nd: house of india
3rd: Cielo restaurant and Bar
Honorable Mention: The emperor’s Palace
Favorite Burger bLueberry hiLL
6504 delmar Blvd., University City, 314.727.4444, blueberryhill.com
2nd: Five star Burgers
3rd: O’Connell’s Pub
Honorable Mention: The dam
Favorite Cheap Eats
faST eddie’S bon air
1530 e. 4th st., Alton, 618.462.5532, fasteddiesbonair.com
2nd: Mission Taco Joint
3rd: southwest diner
Honorable Mention: seoul Taco
Favorite Cupcake
The CuP
Various locations, cravethecup.com
2nd: Jilly’s Cupcake Bar & Café
3rd: The sweet divine
Honorable Mention: sarah’s Cake shop
Favorite Deli
bLueS CiTy deLi
2438 McNair Ave., st. Louis, 314.773.8225, bluescitydeli.com
2nd: Pickles deli
3rd: Mom’s deli
Honorable Mention: Gioia’s deli
Favorite Desserts
Cyrano’S Cafe
603 e. Lockwood Ave., Webster Groves, 314.963.3232, cyranos.com
2nd: Baileys’ Chocolate Bar
3rd: element
Honorable Mention: The Fountain On Locust
Favorite Food Truck
GuerriLLa STreeT food
314.529.1328, guerillastreetfood.com
2nd: seoul Taco
3rd: Lulu’s Local eatery
Honorable Mention: Cha Cha Chow
Favorite Frozen Dessert
Ted dreweS frozen CuSTard
6726 Chippewa st., st. Louis, 314.481.2652 and 4224 s. Grand Blvd., st. Louis, 314.352.7376, teddrewes.com
2nd: Bobby’s Frozen Custard
3rd: serendipity homemade ice Cream
Honorable Mention: Annie’s Frozen Custard
Favorite Gluten Free new day GLuTen free 15622 Manchester road, ellisville, Missouri, 636.527.5000, newdayglutenfree.com
2nd: PW Pizza
3rd: Whisk: A sustainable Bakeshop
Honorable Mention: Frida’s
Favorite Late Night Eats
CiTy diner
3139 s. Grand Blvd., st. Louis, 314.772.6100, citydinerstl.com
2nd: The dam
3rd: Mission Taco Joint
Honorable Mention: Uncle Bill’s Pancake & dinner house
Favorite Pizza
Pi Pizzeria
Various locations, restaurantpi.com
2nd: dewey’s Pizza
3rd: Mad Tomato
Honorable Mentions: The Good Pie and Peel Wood Fired Pizza (tie)
Favorite Patio
John d. mCGurk’S
iriSh Pub & Garden
1200 russell Blvd., st. Louis, 314.776.8309, mcgurks.com
2nd: Vin de set
3rd: Billy G’s Kirkwood and Molly’s in soulard (tie)
Honorable Mention: sasha’s on shaw
Favorite Spot to Impress Out-of-towners
oLio 1634 Tower Grove Ave., st. Louis, 314.932.1088, oliostl.com
2nd: Pastaria
3rd: Blueberry hill
Honorable Mention: Pappy’s smokehouse
Favorite Seafood farmhauS
3257 ivanhoe Ave., st. Louis, 314.647.3800, farmhausrestaurant.com
2nd: deMun Oyster Bar
3rd: Tavern Kitchen & Bar
Honorable Mention: Oceano Bistro
Favorite American, nouveau niChe
7734 Forsyth Blvd., Clayton, 314.773.7755, nichestlouis.com
2nd: sidney street Cafe
3rd: elaia
Honorable Mention: Farmhaus and Five Bistro (tie)
Favorite American, traditional annie Gunn’S
16806 Chesterfield Airport road, Chesterfield, 636.532.7684, smokehousemarket.com
2nd: The restaurant at The Cheshire
3rd: eleven eleven Mississippi and harvest (closed) (tie)
Honorable Mention: herbie’s Vintage 72
Favorite Cajun/Creole broadway oySTer bar
736 s. Broadway, st. Louis, 314.621.8811, broadwayoysterbar.com
2nd: riverbend restaurant & Bar
3rd: Boogaloo
Honorable Mention: Gulf shores restaurant & Grill
Favorite Chinese Lu Lu Seafood & dim Sum 8224 Olive Blvd., University City, 314.997.3108, luluseafoodrestaurant.com
2nd: Wang Gang Asian eats
3rd: Yen Ching
Honorable Mention: hiro Asian Kitchen
Favorite Eastern European/ Bosnian
GrbiC reSTauranT & banqueT haLL
4071 Keokuk st., st. Louis, 314.772.3100, grbicrestaurant.com
2nd: Bosna Gold
3rd: Aya sofia
Honorable Mention: handleBar
Favorite English/Irish/Scottish
The SCoTTiSh armS
8 s. sarah st.,
st. Louis, 314.535.0551, thescottisharms.com
2nd: dressel’s Public house and The dubliner (tie)
3rd: John d. McGurk’s irish Pub
Honorable Mention: Llywelyn’s Pub
Favorite French braSSerie by niChe
4580 Laclede Ave., st. Louis, 314.454.0600, brasseriebyniche.com
2nd: Atlas restaurant
3rd: Cafe Provencal and stone soup Cottage (tie)
Honorable Mention: Bar Les Frères
Favorite German SChneiThorST’S reSTauranT & bar
1600 s. Lindbergh Blvd., Ladue, 314.993.4100, schneithorsts.com
2nd: dreamland Palace
3rd: roemer Topf restaurant
Honorable Mention: Bevo Mill
Favorite Greek oLymPia kebob houSe and Taverna
1543 McCausland Ave., st. Louis, 314.781.1299, olympiakebobandtaverna.com
2nd: Momos
3rd: Gyro house
Honorable Mention: spiro’s restaurant
Favorite Indian houSe of india
8501 delmar Blvd., University City, 314.567.6850, hoistl.com
2nd: rasoi
3rd: Taj Palace Cuisine of india
Honorable Mention: haveli
Favorite Italian PaSTaria
7734 Forsyth Blvd., Clayton, 314.862.6603, pastariastl.com
2nd: Trattoria Marcella and Zia’s (tie)
3rd: Cunetto house of Pasta and Paul Manno’s Cafe (tie)
Honorable Mention: Acero
Favorite Japanese waSabi SuShi bar
Various locations, wasabisushibars.com
2nd: Tani sushi Bistro
3rd: Café Mochi and Kampai sushi Bar (tie)
Honorable Mention: Chop shop
Favorite Korean orienTaL SPoon
229 sanatorium, edwardsville, 618.655.9633, orientalspoon.net
2nd: seoul Taco
3rd: seoul Garden Korean restaurant
Honorable Mention: Asian Kitchen Korean Cuisine
Favorite Mexican Chava’S mexiCan reSTauranT
925 Geyer Ave., st. Louis, 314.241.5503, chavasmexican.com, and miSSion TaCo JoinT 6235 delmar Blvd., st. Louis, 314.932.5430, missiontacostl.com (tie)
2nd: La Vallesana
3rd: Taqueria el Bronco Honorable Mention: Mi ranchito
Favorite Middle Eastern ranouSh 6501 delmar Blvd., University City, 314.726.6874 and 200 N. Kirkwood road, Kirkwood, 314.984.8899, ranoush.com
2nd: Cafe Natasha’s 3rd: Aya sofia
Honorable Mention: The Vine Mediterranean Café and Market
Favorite Soul/Southern SweeTie Pie’S
4270 Manchester Ave., st. Louis, 314.371.0304 and 3643 delmar Blvd., st. Louis, 314.371.0304, sweetiepieskitchen.com
2nd: Juniper
3rd: Quincy street Bistro Honorable Mention: The Kitchen sink
Favorite South American/Pan-Latin manGo Peruvian CuiSine 1101 Lucas Ave., st. Louis, 314.621.9993, mangoperu.com
2nd: Fritanga Nicaraguan Cuisine
3rd: Yemanja Brasil restaurante
Honorable Mention: Maya Cafe
Favorite Spanish modeSTo
5257 shaw Ave., st. Louis, 314.772.8272, modestotapas.com
2nd: Barcelona Tapas restaurant
3rd: Guido’s Pizzeria & Tapas
Honorable Mention: One 19 North Tapas and Wine Bar
Favorite Steak TuCker’S PLaCe
Various locations, tuckersplacestl.com
2nd: ruth’s Chris steak house
3rd: Citizen Kane’s steak house Honorable Mention: 801 Chophouse and The Tenderloin room (tie)
Favorite Thai kinG & i reSTauranT
3157 s. Grand Blvd., st. Louis, 314.771.1777, kingandistl.com
2nd: sen Thai Asian Bistro
3rd: Basil spice Thai Cuisine Honorable Mention: Thai Cafe
Favorite Vegetarian Tree houSe reSTauranT
3177 s. Grand Blvd., st. Louis, 314.696.2100, treehousestl.com
2nd: Frida’s deli
3rd: PuraVegan Cafe & Yoga and sacred Grounds Cafe (tie) Honorable Mention: Lulu’s Local eatery
Favorite Vietnamese mai Lee
8396 Musick Memorial dr., Brentwood, 314.645.2835, maileerestaurant.com
2nd: Pho Grand
3rd: Banh Mi so #1 Honorable Mention: Mi Linh
Favorite Waitstaff
Tony’S
410 Market st., st. Louis, 314.231.7007, tonysstlouis.com
2nd: Niche
3rd: The restaurant at The Cheshire Honorable Mention: Cardwell’s at the Plaza
John Fausz, bar manager at Olio, mixes drinks with a cultural and historical ken, returning to the classic components of a respectable cocktail: gin, bitters and vermouth. Over the marble bartop at Olio, where Fausz coaches journeyman cocktail enthusiasts, he’ll drop little A-grade bits of spirit wisdom on you: rye is better for mixing, bourbon for drinking. Good ingredients and delivery always outclass theatrics. And with a little finesse,
herbal and mineral flavors become the antidote to years of oversugared, overmixed drinks.
“(Olio) is so Old World in spirit,” Fausz said. The bar menu underscores that belief, from the acidic, lambic-like ramos de Valle cider from spain to the classic Adonis cocktail (sherry, sweet vermouth, orange bitters) to pacharán, a Basque liqueur made from sloeberries that dates
to the Middle Ages. Also a certified sommelier, Fausz has dialed in on a roster of unusual, rustic wines, like the Grosjean Gamay, a spicy Beaujolais-esque italian. There is something atypical, historical, even a little magical at work here. That’s the Old World, transmuted over.
Above all, Fausz is a dreamer, seeing the cocktail movement in st. Louis for what it can continue to be: a mechanism for
revitalization and community-building. Our readers are noticing – the bartenders and bar programs they gave nods to this year are singular examples of mighty imaginations, forward-thinking ones, mixing their vision with a jiggerful of st. Louis’ past. Add ice. shake. – Garrett Faulkner
olio 1634
The arithmetic seems simple: grow the grapes, press them, ferment and bottle the result. Set up a few patio tables. Print some brochures. Whip up snacks. Build it, and they will come. But the vintner’s task list doesn’t end at making world-class wine. Crafting the experience – that artful combination of rustic tranquility and urbane getaway – is what sets the standouts apart from the simply satisfactory. We raise our glasses to these five wineries who, among more than 100 across Missouri, have earned the praise of our readers for their ability to put a tall pour of the country inside of a bottle. So tear out (just this once) the map of our wine tour and pop it in the glove box – you’ve got driving to do.
Chandler Hill’s first press was only in 2011, but its winemaking has been as fecund as the gentle foothills on which it sits. Winemaker and vineyard manager Tom Murphy has wasted no time establishing an impressive catalog of whites, reds and even a port here and there. Native Missouri varietals stand beside heavy-hitters imported from the West Coast, some even mingling inside the barrel, like the winery’s bold Norton-cabernet, slated to debut this summer. The vineyard’s whites shine the most, though, especially the dry vignoles, which blooms with a strong grapefruit nose, tart palate and sweet finish.
You’d be remiss in skipping over the restaurant menu. The King Buck Burger, brushed with house-made barbecue sauce, goes down well with the tannic, refined 2012 merlot. Order an artisan cheese plate – bedecked with bleu cheese, cheddar and brie – and conclude on a decadent note with Murph’s Vignoles White Port, an ambrosial vineyard specialty.
596 Defiance Road, Defiance, 636.798.2675, chandlerhillvineyards.com, Tues. to Thurs. – 11 a.m. to 9 p.m., Fri. to Mon. – 11 a.m. to 5 p.m.; winter hours vary
The 2013 unoaked chardonel is one excuse to head to Chaumette this summer, but there are plenty more reasons why this Ste. Genevieve winery is a crowd pleaser. For $5 you can taste six of the winery’s 12 wines in the tasting room. Choose a bottle of your favorite and enjoy it in the airconditioned dining room, or take it to the patio or covered veranda. Chaumette permits you to bring in your picnic spread, but try Grapevine Grill. The restaurant showcases uber-local ingredients prepared by executive chef Adam Lambay. Come on a Thursday or Sunday for family-style dining.
A visit to Chaumette isn’t complete without walking the picturesque, hilly grounds. Check out St. Vincent’s in-the-Vineyard chapel at the top of the hill, then saunter down to the barn for a short trail hike to neighbor winery-microbrewery Charleville. If hiking, eating and drinking wine tires you out, Chaumette has you covered with a spa that offers everything: soothing facials and massages, manis, pedis and even an outdoor pool. Best of all, you don’t have to make it a day trip. Stay overnight in one of the posh villas for a top-flight getaway that won’t require a flight to Napa Valley.
24345 State Route WW, Ste. Genevieve, 573.747.1000, chaumette.com, Wed. to Sun. – 11 a.m. to 5 p.m.
Augusta Winery may dominate the valley, but its younger sibling rules the mountain above. Montelle Winery, perched 400 feet above the Missouri River on the Osage Ridge, was purchased by Augusta’s Tony Kooyumjian in 1998. But the wines it produces are its own, and there are plenty.
Step up to Montelle’s bar and enjoy complimentary tastings of nearly 20 different wines, such as the not-so-sweet vignoles or La Rosee, which sees its return to the Montelle portfolio this summer. Sweeter palates can opt for the best-selling Himmelswein, with notes of crisp green apple. Looking for something a bit stronger? Be bold and ask for a glass of the distilled spirits, potent yet curiously fruity sippers that pack a wallop.
Once you’ve found your favorite, head over to the counter at the Klondike Cafe, where madeto-order sandwiches, salads, wraps and pizzas are available. If you really want to see Montelle at its best, make reservations for a three-course Sunset Dinner on Friday or Saturday night. There’s no better view than can be found on Montelle’s deck, sharing a bottle while the sinking sun sets Missouri wine country aglow for miles.
201 Montelle Drive, Augusta, 636.228.4464, montelle.com, Mon. to Thurs. – 10 a.m. to 5:30 p.m., Fri. – 10 a.m. to 9 p.m., Sat. – 10 a.m. to 10 p.m., Sun. – 11 a.m. to 6 p.m.; winter hours vary
When you want a lesson in Missouri wine history, Mount Pleasant Estates is the place to start. It’s the oldest winery in Augusta and the first designated wine appellation in the U.S. Moreover, the winery has been in the hands of only two families since it was established in 1859, shut down during Prohibition and resurrected by the Dressel family in 1967.
Among the five wines to include in your $6 tasting, opt for the Villagio, an off-dry white fragrant with peaches. While the Norton has long been a Mount Pleasant stalwart, we enjoyed the Beaujolais-like St. Vincent, added to the winery’s portfolio just last year.
Hungry? The winery doesn’t permit outside food on the property, but you can sup and sip on a deck overlooking the Missouri River Valley at its eatery, Appellation Café. The mesquite-smoked turkey melt, served with a spunky, loose-set red pepper marmalade, is stellar. Before you head out, grab a bottle of Tawny port, a great hostess gift to express some Made-in-MO pride.
5634 High St., Augusta, 636.482.9463, mountpleasant.com, Daily – 11 a.m. to 5 p.m.; winter hours vary
A young arrival among Missouri wineries, familyowned Noboleis is nestled on 84 acres of rolling hills in Augusta. Its tasting program is only in its fourth year, but Noboleis is the place to go when you’re looking for a casual wine session. Samples are free, so sip away to find your favorite among its 16-strong wine portfolio. Off-dry red Steepleview and semi-sweet vignoles are the best-sellers, but we’re partial to the oaky, buttery, double-fermented Baril de Blanc, made in the style of a chardonnay.
Outside food is permitted, but in case you didn’t pack a picnic, order a cheese and salume platter, a goat cheese Margherita pizza or a roast beef panini with horseradish brie served aside a berrystudded kale salad. Spend the afternoon under the shade of a large, airy tent while you admire the vineyard and the ancient mulberry tree that lends its silhouette to every Noboleis bottle label.
100 Hemsath Road, Augusta, 636.482.4500, noboleisvineyards.com, Sun. to Fri. – 11 a.m. to 5 p.m., Sat. – 11 a.m. to 7 p.m.; winter hours vary
Favorite Bartender
Ted kiLGore, PLanTer’S houSe
1000 Mississippi Ave., st. Louis, 314.696.2603, plantershousestl.com
2nd: John Fausz, Olio
3rd: Tony saputo, (formerly) eclipse restaurant
Honorable Mention: Travis Garner, Planter’s house
Favorite Bar
PLanTer’S houSe
1000 Mississippi Ave., st. Louis, 314.696.2603, plantershousestl.com
2nd: Taste
3rd: Brennan’s and The royale (tie)
Honorable Mention: Three sixty rooftop
Favorite Beer List
GLobaL brew TaP houSe & LounGe
112 s. Buchanan st., edwardsville, 618.307.5858 and 455 regency Park, O’Fallon, illinois, 618.632.1818, globalbrewtaps.com
2nd: international Tap house
3rd: Bridge Tap house & Wine Bar and Tripel (closed) (tie)
Honorable Mention: 21st street Brewer’s Bar
Favorite Brewery
SChLafLy
2100 Locust st., st. Louis and 7260 southwest Ave., Maplewood, 314.241.2337, schlafly.com
2nd: Urban Chestnut Brewing Co.
3rd: 4 hands Brewing Co. and The Civil Life Brewery Co. (tie)
Honorable Mention: Perennial Artisan Ales
Favorite Cocktails
TaSTe
4584 Laclede Ave., st. Louis, 314.361.1200, tastebarstl.com
2nd: Planter’s house
3rd: eclipse restaurant
Honorable Mention: Blood & sand
Favorite Coffee Shop SumP Coffee
3700 s. Jefferson Ave., st. Louis, 917.412.5670, sumpcoffee.com
2nd: Kaldi’s Coffee
3rd: sacred Grounds Cafe
Honorable Mention: The Mud house and Park Avenue Coffee (tie)
Favorite Happy Hour Café moChi
3221 s. Grand Blvd., st. Louis, 314.773.5000, cafemochistl.com
2nd: Water street
3rd: Milagro Modern Mexican Honorable Mention: Frazer’s restaurant and Lounge
Favorite Sports Bar LeSTer’S
Various locations, lestersrestaurant.com
2nd: Mike shannon’s steaks and seafood and The Post sports Bar & Grill (tie)
3rd: Amsterdam Tavern Honorable Mention: Friendly’s sports Bar & Grill
Favorite Wine Bar robuST wine bar
Various locations, robustwinebar.com
2nd: sasha’s on shaw
3rd: 33 Wine shop & Tasting Bar and Olio (tie)
Honorable Mention: Balaban’s Wine and Tapas Bar
Favorite Winery
ChandLer hiLL vineyardS
596 defiance road, defiance, Missouri, 636.798.2675, chandlerhillvineyards.com
2nd: Chaumette Vineyards and Winery
3rd: Montelle Winery
Honorable Mention: Mount Pleasant Winery and Noboleis Vineyards (tie)
Favorite Butcher Shop
kenriCk’S meaTS & CaTerinG
4324 Weber road, st. Louis, 314.631.2440, kenricks.com
2nd: straub’s
3rd: Baumann’s Fine Meats and G&W Bavarian style sausage (tie)
Honorable Mention: hanlen’s Fine Meats & Catering
Favorite Cakes/Pastries
La PaTiSSerie ChouqueTTe
1626 Tower Grove Ave., st. Louis, 314.932.7935, simonefaure.com
2nd: Brevan’s Patisserie
3rd: Piccione Pastry
Honorable Mention: Pint size Bakery & Coffee
Favorite Candy Shop
Crown Candy kiTChen
1401 st. Louis Ave., st. Louis, 314.621.9650, crowncandykitchen.net
2nd: Kakao Chocolate
3rd: how sweet is This (formerly Oh Lolli Lolli) and Merb’s Candies (tie)
Honorable Mention: Miss M’s Candy Boutique
Favorite Caterer
buTLer’S PanTry
1414 Park Ave., st. Louis, 314.664.7680, butlerspantry.com
2nd: hollyberry Catering
3rd: Catering st. Louis
Honorable Mention: Kenrick’s Meats & Catering
Favorite Chocolate Shop kakao ChoCoLaTe
7272 Manchester road, Maplewood, 314.645.4446 and 2301 s. Jefferson Ave., st. Louis, 314.771.2310, kakaochocolate.com
2nd: Bissinger’s handcrafted Chocolatier
3rd: Chocolate Chocolate Chocolate Co.
Honorable mention: rick Jordan Chocolatier
Favorite Coffee Roaster kaLdi’S Coffee
Various locations, kaldiscoffee.com
2nd: sump Coffee
3rd: Chauvin Coffee Company and Kuva Coffee roasters (tie)
Honorable Mention: Blueprint Coffee
Favorite Cooking Class dierberGS
Various locations, dierbergs.com/school
2nd: Kitchen Conservatory 3rd: schnucks
Honorable Mention: Pie Oh My!
Favorite Doughnut Shop
STranGe donuTS
2709 sutton Blvd., Maplewood, 314.932.5851, strangedonuts.tumblr.com
2nd: World’s Fair doughnuts
3rd: donut drive-in
Honorable Mention: Vincent Van doughnut
Favorite Farmers Market hiSToriC SouLard
farmerS markeT
730 Carroll st., st. Louis, 314.622.4180, soulardmarket.com
2nd: The Land of Goshen Community Market and Tower Grove Farmers Market (tie)
3rd: schlafly Farmers Market
Honorable Mention: Kirkwood Farmers Market
Favorite Grocery Store dierberGS
Various locations, dierbergs.com
2nd: Trader Joe’s
3rd: Fields Foods
Honorable Mention: straub’s
Favorite Kitchenware Store
Sur La TabLe
295 Plaza Frontenac, Frontenac, 314.993.0566, surlatable.com
2nd: Chef’s shoppe
3rd: Williams-sonoma
Honorable Mention: Cornucopia
Favorite Liquor Store
randaLL’S wineS and SPiriTS
Various locations, shoprandalls.com
2nd: Lukas Liquor superstore
3rd: Friar Tuck
Honorable Mention: The Wine and Cheese Place
Favorite Local Bread
ComPanion
8143 Maryland Ave., Clayton, 314.352.4770, companionstl.com
2nd: 222 Artisan Bakery
3rd: Black Bear Bakery
Honorable Mention: Great harvest Bread Co.
Favorite Specialty Food Shop
GLobaL foodS markeT
421 N. Kirkwood road, Kirkwood, 314.835.1112, globalfoodsmarket.com and Jay inTernaTionaL foodS
3172 s. Grand Blvd., st. Louis, 314.772.9393, Facebook: Jay international Foods
2nd: extra Virgin, An Olive Ovation
3rd: salume Beddu
Honorable Mention: Green earth Grocery
Favorite Wine Shop
The wine and CheeSe PLaCe
Various locations, wineandcheeseplace.com
2nd: Parker’s Table and The Wine Merchant (tie)
3rd: Bin 51 Wine & spirits
Honorable Mention: starrs
Sweet treats from La Patisserie Chouquette, voted favorite place to shop for cakes and pastries
