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august 2019
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Inspired Local Food Culture
2019
C O L D B R EW NOW AVAILAB LE I N A CA N . kaldiscoffee.com/coldbrew 2
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Pick up your free booklet and visit the best purveyors of handcrafted beverages in the Ozarks. Sponsored By These Fine Establishments: Great Escape Beer Works 4 by 4 Brewing Company Show-Me Brewing Tie & Timber Beer Company Missouri Spirits Springfield Brewing Company Mother’s Brewing Company Lost Signal Brewing Company Hold Fast Brewery 7C’s Winery and Meadery
Leaky Roof Meadery Boat Town Brewing Back Home Brewing Company Bear Creek Winery Copper Run Distillery Crown Valley Distillery Curling Vine Winery St. James Winery Lindwedel Winery Missouri Ridge Distillery
Find out more at
SpringfieldMo.org/TapandPour Please dr ink responsibly. Never dr ink and dr ive!
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SAVETHE THEDATE! DATE!Augusta AugustaWine WineTrail TrailGala Gala--November November 16 16 SAVE SAVE SAVE THETHE DATE! DATE! Augusta Augusta Wine Wine Trail Trail Gala Gala - November - November 1616 4
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Early August is the perfect time to begin sampling the Early is the perfect grapes to August determine when time to the begin sampling to harvest. Picking grapes at thethe grapes to determine when to harvest. Picking the grapes at the will ensure that the full potential and flavor of the grape shines will ensure that the full potential through in the wine. We and flavor of the grape shines only get one shot each year. through in the wine. We only get one shot each year. Brandon Dixon, Executive Winemaker, with
optimal ripeness optimal ripeness
Bob Nolan Owner of Noboleis Vineyards Brandon Dixon, Executive Winemaker, with Bob Nolan Owner of Noboleis Vineyards
There are only one or two days There when are the only one or two
days when the grapes are perfect are perfect 90% grapes of a wine’s quality comes from
picking exact quality day 90%onofthe a wine’s comes from to make an exceptional wine. picking on the exact day to make an exceptional wine. Tony Kooyumjian, Owner of Montelle and Augusta Winery Tony Kooyumjian, Owner of Montelle and Augusta Winery
Wines are Winesinare produced produced in our vineyards, our vineyards, where the soil, sun where the soil,an sun and climate make and climate make an impression on the grapes. The impression wineries in on thethe grapes. The AVA wineries in the Augusta share Augusta AVA share the same the same
The culmination of
The culmination of planning, planning, energy and energy and passion of the growing year passion of the growing year comes to fruition when you to fruition comes see when that you juicesee come that through juice the come through press in a the press in a beautiful red beautiful hue. red hue. Rick Balducci, Rick Balducci,
historic soil historic soil that sets our area apart that sets and makes it our area apart and makes it special. special.
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VOTED
Feast 50 Awards
(Are we a big dea eal yet?)
valleyy ppark crevee coeur 6
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chesterfield frontenac o oĘźfallon overland park
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Inspired Local Food Culture /
midwest
AUGUST
2019
Volume 9 / Issue 8 contributors
Vice President of Niche Publishing, Publisher of Feast Magazine
Catherine Neville, publisher@feastmagazine.com
Paula Tredway
sales
ART
project manager
Art Director
Michele Russo, sales@feastmagazine.com 314.475.1297
Alexandrea Povis, apovis@feastmagazine.com
account manager, Kansas City Region
Kelly Glueck, kglueck@feastmagazine.com
Morgan Cook, mcook@feastmagazine.com 417.619.0131
Contributing Photographers
colors and coastal theme transport you to a hot club in
Brandon Alms, Paul Andrews, Angela Bond, Keith Borgmeyer, Zach Bauman, Julia Calleo, Adam Caselman, Christi Chambers, Judd Demaline, Curt Dennison, Jonathan Gayman, Dean Groover, Travis Howard, Sam O'Keefe, Smashhouse Photography, Aaron Ottis, Spencer Pernikoff, Anna Petrow, Drew Piester, Jennifer Silverberg, Starboard & Port Creative, Mabel Suen, Kim Wade
Miami; you can’t help but opt for a photo shoot of not
account manager, Kansas City Region
Joseph King, jking@feastmagazine.com 816.944.8574
EDITORIAL Editor in chief
Liz Miller, editor@feastmagazine.com Digital director
Heather Riske, web@feastmagazine.com Assistant digital editor
production designer
Hermann, Missouri, Writer “I’ve spent countless nights with friends at Doxie Slush. We sit and talk for hours, order flights and try new flavors. The atmosphere is a nice surprise, especially with Hermann, Missouri’s German history. The bright
only you and your friends but also the food and drink. It was time for more people to hear about this hidden gem – wine is Hermann’s specialty, but on your next visit, give a slush a try.” (Dine & Drink, p. 19)
Michaella Thornton St. Louis, Writer
"While everyone says you can't go home again, I beg to differ. By visiting mom-and-pop restaurants off the
FEAST TV
beaten path, like Smith's Family Restaurant in Collins,
producer: Catherine Neville
Missouri, and Popeye's Chop House in St. Rose, Illinois,
production partner: Tybee Studios
I was able to revisit fresh and filling home-style dishes
Jenny Vergara
Contact Us
gems are my favorite, and while it's understandable to
St. Louis Contributing Editor
Feast Media, 8811 Ladue Road, Suite D, Ladue, MO 63124 314.475.1260, feastmagazine.com
Rachel Huffman, rhuffman@feastmagazine.com Kansas City Contributing Editor
Mabel Suen fact checker
Rose Hansen Proofreader
Erica Hunzinger Contributing Writers
Christy Augustin, Jordan Baranowski, Ettie Berneking, Julia Calleo, Tessa Cooper, Gabrielle DeMichele, Amanda Elliott, April Fleming, Natalie Gallagher, Juliana Goodwin, Hilary Hedges, Katherine Herrick, Rogan Howitt, Justin Phelps, Jessica Vaughn Martin, Lauren Miers, Lillian Stone, Jenn Tosatto, Michaella Thornton, Paula Tredway, Shannon Weber
like the ones I grew up with. Humble or hidden culinary want to keep these places top secret, I’d rather share where exactly you may find giant tempura-fried pork tenderloin sandwiches and housemade onion rings. Also, there’s almost always some kind of pie or cobbler for dessert at places like these, and I’m pretty sure pie is a
Distribution To distribute Feast Magazine at your place of business, please contact Eric Freeman for St. Louis, Jefferson City, Columbia, Rolla and Springfield at efreeman@post-dispatch.com and Jason Green for Kansas City at distribution@pds-kc.com.
universal love language." (Hometown Hits, p.32 )
christi chambers
Springfield, Missouri, Photographer "It was so hot the day I shot at Sybill’s Saint James in St. James, Missouri, that sweat was running down my back. Sybill was out of town, but her dad, drinking an O’Doul’s, relaxed and chatted on their beautiful front porch with me the whole time. I could tell how proud he was of what their family has built. My family loves finding new places, and we’ll definitely be making the drive back out there (yes, from Springfield) to spend an evening!" (Restaurant of the Year in Springfield, p. 84)
Feast Magazine does not accept unsolicited manuscripts, photographs or artwork. Submissions will not be returned. All contents are copyright © 2010-2019 by Feast Magazine™. All rights reserved. Reproduction or use in whole or in part of the contents, without the prior written permission of the publisher, is strictly prohibited. Produced by the Suburban Journals of Greater St. Louis, LLC.
kim wade
Columbia, Missouri, Photographer "What I love about Jina Yoo’s food is that it packs a creative twist. At Le Bao, Chinese-style steamed buns are stuffed with Philly cheesesteak or meatballs rather than pork or chicken – see what I mean? That element of surprise is Yoo in a nutshell. This wasn't my first time working with Yoo: I once traveled to rural northeast Missouri to photograph an annual chestnut roast, and surprise, there was Yoo, leading a cooking demo
on the cover Gateway Sour by Tony Saputo from The Midwestern Meat & Drink in St. Louis by Jonathan Gayman (Model: Noelle McMinn; makeup by Rachael Soete) table of contents Go Out: J. Rieger & Co. in Kansas City by Zach Bauman; Stay In: Backyard Grilling by Jennifer Silverberg; Features: Celebration cake by Tyler Davis in St. Louis by Judd Demaline
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featuring Chinese chestnuts. Photography is like that; it takes me to delightful, unexpected places, which I document at silverboxphotographers.com." (Best New Restaurant in Columbia, p. 96)
Go Out
Stay In
/ 26 /
/ 17 / DINE & DRINK Alma Mader Brewing, Bait, Bulrush, Doxie Slush, Fox and Pearl, Soda & Scoops, Tortilleria El Patron / 20 / On TREND Mexican lagers / 22 / one on one Chris Ward and Melanie Meyer of Party Bear Pizza and Tiny Chef / 24 / SHOP HERE Golden & Pine / 26 / one on one Andy Rieger of J. Rieger & Co. / 28 / HOT BLOCKS Brewer’s Alley / 30 / one on one Joshua Williams Sr. of Papadoo’s Soul Food / 32 / HOMETOWN HITS LaBinnah Bistro, Popeye’s Chop House, Smith’s Restaurant
Features
/ 54 /
/ 37 / the mix Pop, Fizz, Pink / 38/ How-To Peach-bourbon preserves / 40 / sweet ideas Oatmeal crème pie sandwich cookies / 42 / MIDWEST MADE Homegrown salsa / 44 / mystery shopper Dried hibiscus flowers
/ 64 /
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2019 Feast 50 AWARDS Tens of thousands of votes were cast this year – and the results are in!
60
st. lo u i s
72
kansas city
84
springfield
96
columbia
/ 46 / the dish Grilled shishito peppers with garlic-Parmesan aïoli / 48 / one on one Noah and Philip Quillec of French Market / 50 / healthy appetite Cold Asian noodles with tofu and black garlic dressing
In Every Issue / 10 / from the PUBLISHER
/ 51 / culinary library Clint McCann of Best of Luck Beer Hall
/ 11 / events
Cheers to our Feast 50 winners!
/ 52 / quick fix Shrimp in amaro-cream sauce
/ 12 / feast tv Best of: Spirits
/ 54 / crash course Backyard Grilling Guide
/ 106 / back burner
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Letter
O
from the
Publisher
ur annual Feast 50 issue is a celebration of your
favorite people and places in the local food and beverage scene. Tens of thousands of you voted for your favorites in each of our four main coverage areas – St. Louis, Kansas City, Springfield and Columbia – in 50 categories ranging from your top place for Thai to your go-to wine shop to the best barbecue to your favorite spot for seafood. Consider this your roadmap to deliciousness no matter where you are across the region. Reading through the results, I was happy to see time-honored favorites make the list alongside shiny new spots. In St. Louis, DiGregorio’s Market won in the artisan food shop
This month, we toast our Feast 50 winners, so it’s fitting that our Feast TV recipe this month is a gin cocktail with a blueberry-thyme-black pepper shrub. The shrub is super simple to make and can be modified to fit the season, incorporating whatever is ripe at the farmers’ market. You’ll find the recipe on p. 12 or just head to the Feast TV section of feastmagazine.com, where all of the Feast TV recipes are archived.
category. That market has been a staple on The Hill for almost 50 years and it’s a testament to the DiGregorio family’s careful curation of Italian specialty
Columbia poll, but also take the top spot for Sandwich Shop, Burger and Local
foods that they continue to set the standard after decades in business. In Kansas City,
Favorite… I now know where I’m having lunch the next time I’m in mid-Missouri.
André’s Confiserie Suisse has been crafting confection perfection for over 60 years, with no sign of slowing down. Similarly, in Springfield, Leong’s Asian Diner won for
The 2019 lineup for Best New Restaurant (which had to have opened between March
favorite Chinese as well as favorite cashew chicken – David Leong invented the iconic
2018 and March 2019) includes a steamed-bun café in Columbia, a modern Italian
Springfield favorite decades ago and his sons, Wing Yee, Wing Wah and Ling, continue
destination in Kansas City, a creative sushi spot in Springfield and a place serving
the tradition begun by their enterprising father. It’s not easy to succeed in the culinary
wood-fired Eastern European fare in the St. Louis area. The diversity of your top picks
industry, and when places like these continue to draw raves after decades of dedicated
for quality dining ensures that no matter where you are in our coverage area, and
work, it’s something to celebrate.
no matter what you’re craving, if you use this issue as your guide, you’re sure to find something delicious.
We also celebrate the region’s top chefs and mixologists in this issue. In fact, we don’t allow the previous year’s winner to qualify for Chef of the Year, Restaurant of the Year, Pastry Chef, Mixologist or Rising Star, ensuring a new Feast 50 class each time.
Until next time,
I was excited to see Michael Corvino take Chef of the Year in Kansas City – Corvino Supper Club & Tasting Room is a must-stop for me each time I’m in KC. (Be sure to get the seaweed donuts with trout roe!) Ben Welch rose to the top in St. Louis as Chef of the Year with his meltingly perfect barbecue and inventive comfort-food dishes at The Midwestern Meat & Drink. And to have Fulton Café, a casual spot known for its stellar
Catherine Neville
Cuban food and warm hospitality take not only Restaurant of the Year in our
publisher@feastmagazine.com
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Fr om a bl ue s- an d- fu nk mu si c fe st to re gi on al fo od an d Dr in k sa mp lin gs , pl an th e mo nt hs ah ea d wi th fe as t
CALENDAR stl | 8/21 Schnucks Cooks: Shrimp in Amaro-Cream Sauce Wed., Aug. 21, 6 to 9pm; $45; Schnucks Cooks Cooking School, 12332 Manchester Road, St. Louis; 314.909.1704; /nourish.schnucks.com/web-ext/ cooking-school In this class, you’ll learn how to properly prepare shrimp without overcooking it. You’ll also make a light and citrusy orange-ricotta cake that’s perfect for summer.
mo | 8/3 Blues Funk Festival
Tito’s Lemonade & Tea 1½ oz Tito’s Handmade Vodka 3 oz lemonade 3 oz iced tea 5 raspberries, optional Just add Tito’s Handmade Vodka, lemonade, and tea to a collins glass over ice. Stir and garnish with a lemon slice. Pro-Tip: Muddle in a few raspberries or try your favorite summer berry!
Sat., Aug. 3, 6pm; free; main stage at West City Park, 2232-2292 Old State Highway A, Festus, Missouri; 636.937.6646; cityoffestus.org Now in its ninth year, the Blues Funk Festival returns to West City Park in Festus, Missouri. Along with exceptional live blues and funk music, including Torrey Casey and The Southside Hustle and Oliver Johnson and The Night Train Express, the festival will feature fun for the whole family, like a Techno Bubble Bus and a free photo booth with props. Food and drink will be available for purchase.
STL | 8/16 Feast TV Taste & See: Go Fish Fri., Aug. 16, 7pm; $20, $80 for season tickets; Public Media Commons, 3653 Olive St., Covenant Blu/ Grand Center, St. Louis, Missouri; ninenet.org/taste Taste & See brings the Emmy-winning Feast TV to life in the Public Media Commons. We’re revisiting our most popular Taste & See themes with new and returning makers. Experience the beauty and the flavor of fish and learn the hows and whys of preparing, dining and imbibing with all things aquatic. Dishes will be served with wine.
kc | 8/22 Feast on KC Thu., Aug. 22, 6 to 9:30pm; $25 early bird, $30 general admission; The Abbott, 1901 Cherry St., Crossroads Arts District, Kansas City; bit.ly/feastonkc Join us for a celebration of the Kansas City-area winners of our annual Feast 50 Awards! Guests will enjoy samples from Kansas City-area winners, as published in our August issue, including the city's best restaurants, breweries, wineries and distilleries. Visit feastmagazine.com for a full list of participants. / a u gu s t 2 019
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episode: spirits
revisit some of our favorite spots in the best of season and get a taste of our all-new recipes!
Aged Gin Cocktail With blueBerry-Pepper Shrub serves 1
recipes by catherine neville
blueberry-pepper shrub 1 cup tightly packed brown sugar 1 cup white wine vinegar ½ cup blueberries 1 bunch fresh thyme
1 Tbsp whole black peppercorns
cocktail 1½ oz aged gin ½ oz blueberry-pepper shrub (recipe below) squeeze honey splash sparkling wine fresh blueberries (for garnish)
The spirits industry is exploding across the region and in this “best of” episode, host Cat Neville heads to StilL 630 in St. Louis to meet the head of the Missouri Distillers Guild, Dave Weglarz. Our next stop is in Kansas City with the guys at Lifted Spirits. They’re making vodka and gin and mixing those spirits into incredible cocktails at their on-site bar. Then, you’ll meet Gary Hinegardner of Wood Hat Spirits, who is cultivating heirloom corn varieties for his distinctive whiskey and bourbon. Finally, Cat gets in the kitchen and shows you how to make a shrub that pairs beautifully with on-trend aged gin.
/ preparation – blueberry-pepper shrub / In a saucepan over medium-high heat, add brown sugar and white wine vingear, stirring constantly until sugar dissolves. Add blueberries, thyme and black peppercorns and simmer until the blueberries break down and everything becomes syrupy and slightly reduced. Cool and strain through cheesecloth. Shrub can be stored in a glass jar in the refrigerator for two weeks. / preparation – cocktail / In a shaker tin with ice,
add first 3 ingredients and shake to combine. Strain into a coupe and top with sparkling wine. Garnish with fresh blueberries ands serve.
check your local listings to watch feast tv on these networks:
Mondays at 7:30pm
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saturdays at 2:30pm
mondays at 12:30pm beginning july 29th
SUGARFIRESMOKEHOUSE.COM
U D i D Y oW e w O Kn VeR? DeLi
BES FEAST FIFTY
BE
ST
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OUTDOOR DIN
IN
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F u R r Yd S F r I e NO m e W e Lc
BOATHOUSESTL.COM
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Enjoy nature anytime! Summer time in Missouri is beautiful and diverse. Finding places to discover nature in Missouri is easy with the new, free mobile app — MO Outdoors. Download today to find your next outdoor adventure close to home. Download for
Android
Discover
Nature
blackberry gelato Serves 6 1 pound blackberries (about 2 cups) ¾ to 1 cup sugar ½ cup water ½ cup heavy cream or plain yogurt (I use low-fat, but whole-milk works also) Mix blackberries and sugar in food processor until thoroughly blended. Then add water and blend well again. Taste for sweetness. Press mixture through a fine-mesh strainer into a metal bowl, leaving solids in strainer. Set aside. If using cream, whip it in another bowl until it thickens slightly (to the consistency of buttermilk). Whisk cream or yogurt gently into the fruit mixture, combining thoroughly. Taste (of course); the fresh-fruit flavor should shine through. Add more sugar if you find it not sweet enough (however, it’s best to add sugar while mixture is still in the food processor and can be spun around again). If you like it now, you’ll love it after it’s frozen. Cover bowl and chill for at least 1 hour. I often leave it overnight in the refrigerator. Pour into container of your ice-cream maker and freeze, following the manufacturer’s instructions. This makes about 3 cups of gorgeously purple-red gelato. Dip it up into your prettiest dessert dishes and top with pieces of the fruit.
measurement confession Although I follow the base recipe above for all fruit gelato, I vary the sugar, water and yogurt (or cream) quantities based upon the sweetness and density of the fruit. So, tasting along the way and experimentation is necessary; make it to suit your own taste. Of course, using the sweetest, freshest and juiciest fruit always yields the best results.
Find more wild recipes in Cooking Wild in Missouri. Order yours at mdcnatureshop.com. 14
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Go Out DINE & DRINK
/ ON TREND / SHOP HERE / HOT BLOCKS / HOMETOWN HITS
▪ st. louis
Bulrush Story and photography by Mabel Suen
In April, James Beard semifinalist Rob Connoley debuted Bulrush, a concept focused on contemporary Ozark cuisine, in St. Louis. Incorporating local and foraged foods, Bulrush features two different experiences: an open kitchen where chefs prepare intimate, hyper-seasonal tasting menus and a bar where walk-in diners can order from a small curated list of items. Highlights from the bar menu include a fried bologna slider made with venison and pork served in a Japanese milk bun with house aïoli, American cheese and pickled turnips, as well as the pork with beans, pear, white bean miso and kale blossoms. Don’t overlook the drink menu, boasting selections such as the pawpaw cocktail with pawpaw purée, pawpaw vinegar, a brown sugar-honey syrup, gin and tequila, garnished with a trout lily. 3307 Washington Ave., St. Louis, Missouri, bulrushstl.com
Turkey Roulade with farro, mushroom granola, smoked flake salt and oyster XO sauce
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DINE & DRINK
/
ON TREND
/
SHOP HERE
/
HOT BLOCKS
/
HOMETOWN HITS
▶ COLUMBIA, MO.
Tortilleria El Patron Written by Jessica Vaughn Martin photography by aaron ottis
At Tortilleria El Patron, Juárez, Mexico, natives Jose and Carmen Morales use family recipes to produce hundreds of flour and corn tortillas for restaurants and home cooks in Columbia, Missouri. Last year, the couple began renting the empty shop next door to their tortillería and opened a small restaurant where they cook family favorites, including tacos de lengua (cow tongue), burritos and, on select Saturdays, tamales. Pair your meal with housemade horchata, pineapple and coconut sweetwater or a Mangoneada – frozen mango blended with Tajín, lime juice and chile powder finished with a tamarind straw. Dine in or grab a carry-out order Tuesday through Sunday. 711-H Vandiver Drive, Columbia, Missouri, facebook.com/tortilleriaelpatron
▲ KANSAS CITY
fox and pearl Written by Jenny Vergara / photography by angela bond
Chef-owner Vaughn Good and his partner, co-owner Kristine Hull, have transformed the space that now houses their restaurant, Fox and Pearl, with the help of chef de cuisine Isaac Hendry. The menu offers classic dishes that blend contemporary with comforting: For a flavorful and artful main, try the grilled Missouri trout with farro verde, pickled lime butter and grilled radish paired with a glass of Caparone Nebbiolo from Paso Robles, California, as suggested by general manager and sommelier Richard Garcia. For a heartier meal, opt for the smoked and pan-seared pork terrine with green strawberry honey and a buttermilk biscuit. Be sure to order a cocktail from the list developed by bartender Katy Wade, such as the So Fresca, So Clean, featuring mezcal, Caperitif, green strawberry honey and lime.
2143 Summit St., Kansas City, Missouri, foxandpearlkc.com
▲ KANSAS CITY
Alma Mader Brewing Written by Jenny Vergara / photography by angela bond
After spending years at breweries in Denver and Seattle, Nick Mader moved back to his hometown of Kansas City to open Alma Mader Brewing, which debuted in April. Mader proudly opened his 10-barrel brewhouse and taproom on Southwest Boulevard, less than a block away from Boulevard Brewing Co., where his brewing career first began. Focused on producing hop-forward ales and lagers, Mader’s current list is available by the glass or crowler, including Pillar, a German-style Pilsner; Starting at the End, a hazy pale ale made in collaboration with BKS Artisan Ales; and Fluorescence DDH (double dry-hopped), a double IPA. 2635 Southwest Blvd., Kansas City, Missouri, almamaderbrewing.com 18
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▶ HERMANN, MO.
Doxie Slush Written by Paula Tredway / photography by curt dennison
The newest restaurant in Hermann, Missouri, brings coastal flavor to wine country. Doxie Slush made a splash when it opened in March, serving tasty seafood and frozen cocktails in an upscale lounge atmosphere. Flavors rotate monthly, but for a refreshing summer sip, try the Caribbean Coffee slush with Kahlúa, silver rum, banana liqueur, house coconut cream, banana purée and dark espresso. Can’t choose just one? Opt for a slush flight and pair it with snapper fish and chips with charred lemon, fries and a dill-caper tartar sauce, or the decadent lobster-bacon grilled cheese on jalapeño cornbread. 222 E. First St., Hermann, Missouri, doxieslush.com
▼ ROLLA, MO.
Soda & Scoops Written by liz miller / photography by Sam O’Keefe
Located on historic Route 66 in Rolla, Missouri, Soda & Scoops is more than a nostalgic spot for phosphates and ice cream sundaes – it’s also a way to support a good cause. Opened by Jenny and Ted Ruth in 2018, Soda & Scoops offers employment for people with disabilities in the community. Inside the retro soda shop you’ll find 1940s-inspired accents and décor, alongside menu items named for celebrities of the era. The Lucy Sundae, for example, tops two scoops of ice cream with butterscotch sauce, bananas, marshmallow fluff and a cherry, while the Desi Arnaz Shake blends vanilla ice cream with chocolate syrup, mixed nuts and a banana. 819 N. Pine St., Rolla, Missouri, sodaandscoops.com
▲ ST. LOUIS
Bait Story and photography by Mabel Suen
St. Louis has a new destination for fine-casual seafood: Bait debuted in the Central West End neighborhood in February, serving artfully presented small plates and entrées along with an extensive beverage menu. The intimate, boutique-style restaurant features shareable small plates such as flaming prawns and lobster fries with poached lobster, spiced aïoli and herb sauce. Mains include whole fried Caribbean red snapper with Caribbean rice, pickled Napa cabbage slaw, spiced aïoli, fresh herb sauce and hot pepper sauce. Wash your meal down with a refreshing grapefruit Caipirinha or mango Mojito. 4239 Lindell Blvd., St. Louis, Missouri, baitstl.com / a u gu s t 2 019
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DINE & DRINK
/
ON TREND
/
SHOP HERE
/
HOT BLOCKS
/
HOMETOWN HITS
Jesus Perches
Mexican Lagers In the scorching summer months, few things beat a refreshing, thirst-quenching Mexican lager. As easy-drinking, sessionable beers become more popular and Mexico’s own craft-beer scene explodes, craft breweries across the country are putting their own spin on the style. Next time you’re craving a Corona, reach for one of these locally made Mexican lagers instead. -Heather Riske
Owner Tortilleria Perches
Mexican lagers “[The Perches Mexican Lager] reminds me of a Pacifico meets a summer shandy: When you’re drinking it, you get the Mexican lager profile and a fresh, crisp citrus finish toward the end. It’s taken off; it’s definitely our topselling beer over any of your traditional Mexican beers. And keep in mind that we’re a Mexican restaurant – it’s beating Corona, Pacifico, Dos Equis, Modelo. It’s just a really good beer and it goes well with Mexican food.”
O'FALLON, MO. Cerveza Amigos was born of friendship – O’Fallon Brewery teamed up with Cerveza Rrëy, an award-winning craft brewery out of Monterrey, Mexico, to brew the Mexican lager. The easy-drinking beer is made with roasted malt, noble hops, lime and brewed hibiscus tea, and was released just in time for Cinco de Mayo this year. 45 Progress Parkway, Maryland Heights, Missouri, ofallonbrewery.com
▪ SPRINGFIELD, MO.
LEE SUMMIT, MO.
What happens when two longtime friends – one a brewery owner, the other a restaurant owner – decide to work together? In the case of 4 by 4 Brewing Co. and Tortilleria Perches in Springfield, Missouri, the Perches Mexican Lager was born. The beer debuted on Cinco de Mayo this year and was so popular that it was gone by the next week. It features a malty flavor upfront with a lemoncitrus finish. Perches Mexican Lager is available on tap at the brewery’s tasting room, Hy-Vee and, of course, Tortilleria Perches, where it has quickly outpaced other Mexican lagers on the market.
The owners of New Axiom Brewing Co. in Lee’s Summit, Missouri, envisioned their Juan Moore Mexican lager as an “every-man’s” beer, and that’s certainly the case – it’s one of the brewery’s best-sellers. The beer is clean and crisp with a slight sweetness from flaked corn in the grain bill and subtle lime flavors from Motueka hops.
2811 E. Galloway St., Springfield, Missouri, 4by4brewingcompany.com photography by brandon alms
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949 NE Columbus St., Lee's Summit, Missouri, newaxiombrewco.com
PROMOTION PROMOTION
C OM I N g
Early NovEmbEr
The Train shed Moving Full speed ahead
W
hen 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 opened, it remains a vital part of downtown’s landscape. Lodging Hospitality Management has built a reputation for bringing striking renovations to beloved St. Louis places while honoring their history, and its projects underway at Union Station — including the St. Louis Aquarium, the St. Louis Wheel and three new restaurants — are all slated to open before the end of the year. Train Shed, the largest of the three, is partially set in the footprint of Union Station’s original Train Shed. Its turn-of-the-century influences are subtle — more of a whisper than a whistle.
“It’s industrial chic that’s softened by intricate art nouveau patterns for the furniture and art deco murals — a throwback to the World’s Fair when Union Station was so prevalent,” Blaise Pastoret, director of restaurants for LHM, says. With around 260 seats, Train Shed is shaping up to be a showstopper. Its walls stretch up to 16 feet high with windows that let the sunshine pour in and provide front-row views of the dazzling fire and light shows that illuminate Union Station’s lake several times a day. Developed by Russel Cunninham, the executive chef at the Union Station Hilton, Train Shed’s menu is as diverse as the crowd Pastoret hopes to attract: couples, families, solo travelers, big groups, concertgoers and sports fans. “There will be something for everyone: steaks, seafood, entrees, smoked and cured items, small plates and appetizers,” he says. Wraps, burgers
and sandwiches will be available for lunch. Kyle Mathis — who has built such notable bar programs as those for Boundary, Basso and Three Sixty — is curating the drink menu, where classic and pre-Prohibition cocktails, such as Blood and Sands and Aviations, will feature prominently. “I wish there were more places to get craft cocktails done well but where you don’t have to pay $14 for them,” Pastoret says. “Ours will cost about $10 or less, and we might offer a fun happy hour.” A selection of craft beers will also be on tap. Though it will make its home in an official National Historic Landmark, Train Shed represents something entirely new, both for LHM and for the city. “I try to make every property unique,” Pastoret says. “I want all of them to have their own identity and different interior design. Train Shed will have its own look, and we will dress it up in a completely new fashion.”
U N I O N S TAT I O N | 1 8 2 0 M A R K e T S T. | D O W N T O W N , S T. L O U I S , 3 1 4 . 6 2 1 . 5 2 6 2 | S T L O U I S U N I O N S TAT I O N . C O M / a u gu s t 2 019
21
ONE ON ONE
ONE on
/
st. louis
with Chris Ward and Melanie Meyer chef-owners, Party Bear Pizza and Tiny Chef Story and photography by Mabel Suen
must-try dishes at
The Silver Ballroom
A dynamic duo recently teamed up to take over the kitchen at The Silver Ballroom in St. Louis. Party Bear Pizza and Tiny Chef opened in April at the popular Bevo Mill pinball bar, serving up personal pizzas, Korean-style street food and other specialties such as The Khaleesi, a Korean-inspired pizza. The concept comes from partners Chris Ward and Melanie Meyer: Ward grew up in Rushville, Illinois, where his family has owned popular pizza spot Pizza Unlimited since 1995. Meanwhile, Meyer brings nearly 20 years of industry experience to the table, serving up a menu inspired by the cuisine of Korea, where she was born.
bibimbap bowl
Tiny Chef’s classic Korean bibimbap bowl comes with the protein of your choice (char siu pork belly, char siu tofu, bulgogi chicken or bulgogi beef), a cucumber-carrot-sesame salad, kimchi, a fried egg and more.
full-tilt korean nachos
Tiny Chef’s spin on the classic bar snack is a meal unto itself, with your choice of protein and Dragon Sauce, sour cream, pico de gallo, jalapeños and green onions. Add kimchi for an extra level of flavor and crunch.
Who exactly are the Party Bear and Tiny Chef? We’re kind of two restaurants in one, in a way. I run the Party Bear Pizza side and offer made-from-scratch personal pizzas to eat [on-site] and 12-inch frozen pizzas to take home and bake if you’re just feeling like a night on the couch – no Provel, ever, only whole-milk mozzarella. Melanie is Tiny Chef, and she offers amazing, always fresh, Koreaninspired street food: tacos, bibimbap bowls, housemade kimchi and more. –Chris Ward What inspired you to partner up and create these concepts? Chris has been wanting to bring his family’s style of pizza to St. Louis for a long time. Previously, I was a line cook at Lulu’s Local Eatery, and even though I
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absolutely loved it there, I’ve been wanting to cook my own recipes as Tiny Chef – a nickname given to me by my friend, chef Ben Welch – for years. We’re both huge pinball nerds and were always at The Silver Ballroom, and the kitchen space just happened to open up. We worked out a deal with the owners, Doc and Shelly Dachroeden, and it was just the perfect timing, vibe and part of the city we were hoping to operate in. We’re really grateful for The Silver Ballroom. Tacos, pizza, pinball, punk rock, PBR – what else could you want? –Melanie Meyer Tell us about the reception so far. The response has been incredibly positive. It’s been great to not only cook for our friends
at The Silver Ballroom, but also see people come in who never even knew this amazing bar was here. It’s even more fun to hear people say, “I haven’t been here in years!” People are happy to see that we have vegetarian and vegan options. The weekends have been busiest, naturally, but we get really poppin’ on Wednesday nights, as well, because that’s Pinball League night. It’s a fun, welcoming and uniquely south St. Louis atmosphere. It’s like being part of a big, amazing family. We still feel like a well-kept secret in some ways, but word is starting to spread. –M.M. and C.W. 4701 Morganford Road (inside The Silver Ballroom), St. Louis, Missouri, facebook.com/partybearpizzaandtinychef
the hoosier personal pizza
Party Bear’s favorite combination comes topped with thinly sliced ham, mushrooms and onions baked on a thin crust with whole-milk mozzarella and marinara sauce.
2019
2020
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DINE & DRINK
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HOMETOWN HITS
◀ PRAIRIE VILLAGE, KS.
Golden & Pine Written by April Fleming / photography by angela bond
In a time when it’s easier than ever to shop at big-box stores online, Stephanie Agne’s Prairie Village, Kansas, shop, Golden & Pine, wants its customers to carefully consider and then fall in love with the items they buy. Agne stocks her shop with handmade artisan home goods that are not only beautiful but transparently and ethically manufactured using sustainable materials. The shop is well-known for its exceptional textiles, throw pillows and handsome furniture, as well as its selection of artisan serveware, dishes, flatware and kitchen linens. Agne says that seeking out special kitchen and cooking items was a natural fit for her: “I was a dietitian before I opened the shop, so all things food-related are still a passion of mine,” she says. 19 On The Mall, Prairie Village, Kansas, goldenandpine.com
3 Golden & Pine Kitchen Must-Haves Stephanie Agne shares three of her favorite kitchen items at the shop.
Linen Napkins
Terrafirma Serveware
“We adore our linen napkins.
“I have loved Terrafirma serving
They wash and dry beautifully
pieces from day one – we've
without ironing.”
carried them since we opened more than three years ago! On their own or on a stand, they
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Sobremesa Decanters
are an art piece, and each one is
“These hand-blown decanters are
signed on the bottom by longtime
made by Guatemalan artisans using
New York artist Ellen Evans, but
discarded shards of glass that are
they’re functional and dishwasher-,
melted down and repurposed.”
microwave- and oven-safe.”
• Thanks for selecting LaChance Vineyards as the best winery in the STL region • We grow new experimental grape varieties that allow us to produce a European Style wine • Proud to have partnered with Holiday Inn Timber Creek Resort with a LaChance Vineyards preferred rate
we offer lunch wednesday through sunday and dinners thursday, friday and saturday
30 minutes from the south county area 12237 Peter Moore Lane, DeSoto, Mo 63020
636-586-2777
Wednesday and sunday – 11am – 6pm Thursday and saTurday – 11am – 8pm Friday – 11am – 10pm
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ONE ON ONE /
kansas city
with Andy Rieger
ONE on
/ co-founder, J. Rieger & Co. Tell us about the company’s pre-Prohibition history. Back in 1887, my great-great-great-grandfather, Jacob Rieger, started the brand, and right around the turn of the century, my great-great-grandfather, Alexander, took over. He’s the one that really built it out to be a big national brand and opened The Rieger hotel in Kansas City. Alexander ran [the hotel] until Prohibition, when he had to sell [it]. In 2003, the hotel’s then-owner put it on the National Register of Historic Places, and in 2010, a couple of guys started a restaurant [The Rieger] there, and that’s what led me to meet them. One of them is Ryan Maybee, and in 2014, we launched J. Rieger & Co. in the historic Electric Park District of the East Bottoms in Kansas City as a small production and distribution facility.
Written by April Fleming photography by zach bauman
When Andy Rieger and Ryan Maybee revitalized the J. Rieger & Co. liquor brand in 2014, there were no plans for quick growth, expansion or a tasting room. The two chose, rather, to focus on
What does the new facility offer to guests? A large historic renovation done the right way – one which a lot of people say could be among the prettiest historic buildings in our city. Large-scale manufacturing, a 4,000-square-foot historic exhibition, daily tours with tastings and a gift shop. The main bar upstairs is the Monogram Lounge; it opens at 9am and has great WiFi and a breakfast menu that later transitions into lunch. The idea is that people can come and work and have breakfast, and as the day progresses, that will shift to the bar and social side. The basement bar has a totally different feel and upscale menu – that’s called the Hey! Hey! Club. In the spring we’re going to be opening the Electric Park Garden Bar, where we’ll have fire pits, lawn games and really cool lighting. This, too, will have a different menu and feel. People can bar hop without leaving the premises; everything is harmonious, but unique.
the quality of their spirits, which now include whiskey, vodka, gin and amaro. That patience and devotion to craft paid off, first by attracting legendary master distillers to collaborate on J. Rieger and Co. products, including Tom Nichol (formerly of Tanqueray) and the late Dave Pickerell (Maker’s Mark and WhistlePig); meanwhile, distribution has expanded across the country. Perhaps most indicative of its success, J. Rieger and Co. debuted its massive expansion in the old Heim Brewery in the Electric Park
What area are you most excited about? The production floor. It was done in a very smart way, with air power, agitators and pumps, so we can be as safe and efficient as possible. It’s also special because it’s arguably one of the last spots that [master distiller] Dave Pickerell worked on before he passed away last November. Dave was like a dad to us, and we’re really proud to be able to represent this for him.
District of the East Bottoms last month.
us
t-t
ry co ck
ils
at J. Rieger & Co.
ta
m
2700 Guinotte Ave., Kansas City, Missouri, jriegerco.com
The Atrium is an offering from J. Rieger & Co.’s large-format list and promises to make complete strangers into best friends. This refreshing cocktail features Rieger’s Premium Wheat Vodka, cucumber, aloe vera, lime juice and mint and serves eight to 10. 26
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Made from J. Rieger’s Kansas City Whiskey and topped with Angostura bitters, ginger beer and a squeeze of lemon, the Horsefeather is spicy and citrusy. Originating from Lawrence, Kansas, the Horsefeather is arguably the most iconic cocktail to come out of the Kansas City area.
Upon first glance, this clarified milk punch cocktail made with J. Rieger's Caffè Amaro, ginger, pineapple and lemon topped with candied pecans looks refreshing but uncomplicated. But don’t believe your lying eyes: The first sip of the Pouliuli brings coffee bitterness and tropical fruit aroma with a sweet finish from the pecans.
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DINE & DRINK
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Brewer’s Alley
/
HOMETOWN HITS
Sam Clark
general manager International Tap House kc
loves
Brewer’s Alley “Our neighborhood is a very special place. I know
KANSAS CITY
it sounds cliché, but I honestly can't think of
With six breweries now operating within a half-mile
too many places you can
radius in Kansas City’s East Crossroads neighborhood,
go in Missouri, let alone
it’s easy to understand how the area has gained the
the entire country, with this
nickname Brewer’s Alley. This multi-block area downtown
level of density in producers of quality beer.
features breweries of varying sizes and styles and has
It’s great for us being surrounded by all of
transformed into a walkable destination for brewers and
this creativity, innovation and energy – it
craft-beer fans alike. -Jenny Vergara
keeps us on our toes. In the two years we’ve been here, Brewer’s Alley has changed dramatically, and we think
Casual Animal Brewing Co.
for the better.”
photography by zach bauman
Located in the heart of Kansas City’s Crossroads Arts District, Casual Animal Brewing Co. opened in 2018, featuring a laid-back brewing philosophy, cozy location and community-minded focus. Owners Kyle and Lara Gray offer a selection of 11 rotating beers on tap, and each month, sales from one tap are donated to a local charity. Best-selling beers include the Experimental Hazy IPA, IPL and International Lager. 1725 McGee St., casualanimalbrewing.com
Torn Label Brewing Co. Torn Label Brewing Co. was among the first breweries to call the East Crossroads home in 2015. Beers from founders Rafi Chaudry, Travis Moore (who is also head brewer) and Carol and Chad Troutwine quickly found a following in bars and restaurants across town, with fan favorites now available in cans. Don’t miss the Alpha pale ale, an IPA in disguise with a modest alcohol content and citrusy Pacific Northwest hop profile. 1708 Campbell St., tornlabel.com
City Barrel Brewing Co. City Barrel Brewing Co. is a triple threat. The brewery, bar and restaurant opened in the East Crossroads earlier this year, setting up shop in a red-brick building with an open concept taproom that gives patrons a view of brewery operations, plus a second-level barrel deck. Using a 15-barrel system, head brewer Jay Mead focuses on making unique wild sours such as the Ahoy! V.2, featuring tart citrus zest and apricot, as well as double-hopped beers such as Rad AF, a hazy IPA. In the kitchen, executive chef Benjamin Wood brings a rustic touch to the lunch and dinner menus with a coffee-espresso-bacon burger served with steak frites, plus beer broth mussels and vegetable-forward pastas. 1740 Holmes St., citybarrelbrewing.com
Double Shift Brewing Co.
Border Brewing Co.
Brewery Emperial opened in 2016 with a 15-barrel system, full restaurant and an amazing indoor-outdoor space. Head brewer Keith Thompson produces a little bit of everything, including sours, IPAs and Pilsners. One fan favorite is Biscuit, a combination of English-style ESB and American pale ale. Meanwhile, chef-owner Ted Habiger keeps guests coming back for dishes like the Emperial Burger and smoked Reuben sandwich.
Founded in 2015 by homebrewer and firefighter Aaron Ogilvie, Double Shift Brewing Co. is a 5-barrel brewhouse and taproom that operates out of a former bicycle shop. With garage doors that are always open on warm days, the taproom offers a variety of approachable styles, including sour Strawberry Field Trip, mosaic IPA Tessellation and Even More English, a brown ale featuring Earl Grey tea and orange zest. Double Shift has grown beyond its taproom, too, with distribution now in both Missouri and Kansas.
Border Brewing Co. founder and brewer Eric Martens believes in brewing great beer and serving only the freshest pints to his guests. Open since 2015, the brewery uses a 3-barrel system to make both dark beers, such as porters and its chocolate-flavored stout, and lighter beers, such as the top-selling Strawberry Blonde. Today, Martens manages the brewery and taproom with his wife, Tracy. The taproom is small but inviting and shares a parking lot with neighboring brewery Double Shift Brewing Co.
1829 Oak St., breweryemperial.com
412 E. 18th St., doubleshiftbrewing.com
406 E. 18th St., borderbrewco.com
Brewery Emperial
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ONE ON ONE /
ONE on
COLUMBIA, MO.
with Joshua Williams Sr.
/ chef-owner, Papadoo’s Soul Food
Signature Dishes at Papadoo’s
Written by Lauren Miers photography by aaron ottis
Self-care is important, and Joshua Williams Sr. knows from personal experience that a big plate of fried chicken can cure what ails you. At Papadoo’s Soul Food in Columbia, Missouri, he offers a taste of Southern staples and home-style cooking with a menu of fried chicken, catfish and shrimp alongside daily specials – think oxtails and loaded baked potatoes. A Texas native, Williams ended up settling in Columbia after Hurricane Ike hit
crawfish and shrimp
his hometown of Galveston Island in 2008.
baked potato
Since opening Papadoo’s – named for his
“I get a really big baked potato, slice it down the middle, season it, butter it and scrape it from
grandfather’s nickname, Henry “Papadoo”
the skin. I load it up with cheese, crawfish, more
Williams – in May 2018, Williams has become
cheese and then I add four shrimp.”
well known for his stick-to-your-ribs cooking and gregarious personality.
oxtail
“The oxtails are smothered in gravy and served over rice and more gravy. They’re slow-cooked for four hours and fall right off the bone. That’s the holy grail of soul food down Tell us about your background in the kitchen. My mom, grandma and aunt taught me how to cook. When I first moved here from Texas, I didn’t have anyone to cook for me. Back home, I could go to anybody’s house and eat – there was always food! Here, I don’t have any family. I used to call home every day and ask my mom how to make my favorite dishes, and she taught me the recipes. What inspires your menu at Papadoo’s? The menu comes from the southern part of me. Growing up in Texas and Louisiana, I learned you can’t ever go wrong with catfish and shrimp! And everybody loves fried chicken. That was one of the first things I learned how to make – I love chicken wings. Oxtail was the first thing I learned how to cook that I was proud of, and it’s one of my favorite foods to eat, so it will always be on the menu. How has Columbia responded to Papadoo’s? Oh, they love it! I keep it fresh, and everything is cooked to order, especially the fried food. They
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want me to add more stuff, but I tell them the specials make up for what’s not on the everyday menu. Some specials have specific days, and other days I give a variety. I let them choose. If they can find a picture, I can bring it to life for them. One that’s selling well right now is Buffalo chicken fries; I’m thinking about adding it to the menu full-time. What’s the most rewarding part of running the restaurant? I think it’s building a relationship with the customers. People walk in and say, “You’re the guy from the TV commercial. You really work here?” I’ll be at the mall, and people will say, “Hey, Papadoo!” That’s the best part for me. I feel like I’m pushing something positive into the community and helping them see that if I can do it, they can do it, too.
south.”
broccoli-cheese baked potato
“I take the potato and add broccoli, cheese, half a chopped chicken breast and more cheese. Then I
904 Business Loop 70 E, Columbia, Missouri, papadoos-soul-food.business.site
top it with an entire Kansas City-style strip steak and four shrimp.”
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1672 NW Chipman Rd Lees Summit, MO
811 NE Lakewood Blvd. Lee's Summit, MO
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DINE & DRINK
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These three delicious destinations are under the radar – but should be on yours.
▶ COLLINS, MO.
Smith’s Restaurant Written by Michaella Thornton
Maybe you’re en route to Table Rock Lake in Branson, Missouri, or you’re just taking a scenic drive through the Ozarks. Whatever the occasion, make time to stop at Smith’s Restaurant, a 45-minute drive northwest of Springfield. Smith’s makes perfectly crispy breaded pork tenderloin sandwiches and seasonal desserts to take home – think black walnut cream pie, cherry and rhubarb cobbler and Key lime pie. Pro-tip: Smith’s only accepts cash or check, and if you visit on a Sunday, get there before church lets out.
Pork tenderloin sandwich
Highway 13 at Highway 54, Collins, Missouri, smithsrestaurant.com photo by dean groover
▲ ST. ROSE, IL.
▲ HANNIBAL, MO.
Popeye’s Chop House
LaBinnah Bistro
written by Michaella Thornton
Hankering for high-end comfort food in a town where everyone wants to know your name? Popeye’s Chop House in St. Rose, Illinois, is a favorite of locals and Carlyle Lake vacationers alike. Start with the crunchy, golden Ho’Made Onion Rings, which might be spelled funny, but exceed flavor expectations. The pork chop cordon bleu, New York strip steak and wedge salad with housemade blue cheese dressing are all post-swimming standards, too.
LaBinnah Bistro – that’s not French, it’s Hannibal spelled backwards – is one of the trendiest spots in town. This fine-dining restaurant fuses international flavors into a diverse menu, which includes an African piri piri pork chop, Alaskan salmon and tikka masala, plus an excellent selection of steak and seafood dishes. The lamb chops are sublime and the best-selling Shrimp Istanbul features fresh shrimp cooked with tomatoes, spices, garlic and golden raisins with a dusting of cinnamon. Don’t miss the baklava for dessert – it’s made fresh by owner Arif Dagin, who was born in Turkey.
17910 St. Rose Road, St. Rose, Illinois, popeyeschophouse.com
207 N. Fifth St., Hannibal, Missouri, labinnahbistro.com
photo by smashhouse photography
photo courtesy labinnah bistro
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written by Juliana Goodwin
we hope you like
Great Beer, Food & Company Hopskeller is a brewery influenced by the beers of Northern England and the Pacific Northwest. A gathering place for laughter, discussion and the joy of sharing a beer with friends.
116 E. 3rd Street Waterloo, IL 62298 (618) 939-2337 hopskeller.com
Don’t Forget The Guy’s guyssnacks
guyssnacks
Farm Fresh in the City! 730 Carroll Street • St. Louis, Missouri 63104 Wednesday 8 am - 5 pm Thursday 8 am - 5 pm Friday 7 am - 5 pm
Saturday 7 am - 5:30 pm. The market is CLOSED Sunday - Tuesday.
Sweet BBQ Chicken
Come In And Try Our Authentic Thai Food
dine in, carry out, and delivery 14536 Manchester Rd, Winchester, Missouri 63011 (636) 220-1777 • ricethaibistro.net / a u gu s t 2 019
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PROMOTION
PROMOTION
Living & Cooking FLoor PLans
Comfortable, Sleek & Modern each home will boast modern features and finishes, including quartz countertops, slate appliances, tile backsplashes, vinyl plank flooring, upgraded lighting and hardware packages, and full-size washers and dryers.
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Envision your EdEn All of our apartments offer the latest features and amenities where you will be able to experience the highest levels of quality and luxury.
PROMOTION
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Feel The Evolution & Begin New Era Lounge spaces, a game room, highintensity training studio, a relaxing resort style pool, we will offer ample room for indoor & outdoor entertaining. Learn more about the spectacular amenities and start your new era of living.
neighborhood
Unparalleled Living Just beyond your doorstep lies a world of opportunity. st. Peters has a great quality of life and has been named one of the top 100 best Places to Live in america by Money Magazine. With 25 parks totaling 1,283 acres, outstanding schools, friendly neighborhoods, a thriving arts community and Cultural arts Centre, award-winning recycling program, world-class st. Peters recPlex and abundant shopping, st. Peters is a great place to live, work and play. Welcome to st. Peters and welcome to 5300 Centre.
Prepare for an experience that will spoil you like no other. As soon as you walk in the door, you’ll know this is a new kind of place to call home. Warm. Open. Welcoming. High-end, but not pretentious. Accessible, but oh so enviable. Come, join us, and live the life you’ve dreamed about. Our Address 5300 Centre 5300 Mexico Rd #2000 St. Peters, MO 63376 636-922-9539 www.5300centre.com
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PROMOTION PROMOTION
BACK TO SCHOOL, BACK TO REAL LIFE. As summer draws to an end and kids are heading back to school, parents can finally take a breath before things pick up again. Before the kitchen is overrun with homework and the carpool chaos begins, I encourage you to slow down and take some time for yourself. There is always something else to do and someone else’s needs to fulfill. But if you give yourself “me time” it will allow you to be a more present parent. It doesn’t mean you have to visit a spa or schedule dinner with friends, it can mean finding time for yourself throughout the day. Whenever you can. Whether it’s listening to an audiobook while waiting in the carpool line, journaling your thoughts as you wait for sports practice to finish or
PEACH BLUEBERRY BREAKFAST BOWLS SERVES 4
1 cup coconut milk 1 cup Greek Gods® Honey Greek yogurt 1 Tbsp raw honey or to taste ¼ tsp pure vanilla extract Kosher salt 1/2 vanilla bean, split lengthwise ¼ cup chia seeds 2 peaches, sliced 1 cup blueberries ½ cup toasted coconut chips
finding quiet time in the shower. Research shows that 15 minutes of “quiet
PREPARATION:
time” each day can have substantial benefits for your health. It helps heal
In a medium bowl, gently whisk the coconut milk, Greek yogurt, honey, vanilla extract and ⅛ teaspoon salt until just blended. Scrape seeds from vanilla bean and stir into mixture. Next, slowly whisk in chia seeds. Let stand for 30 minutes, stirring once. Cover and refrigerate overnight. The next day, divide pudding into 4 bowls and top with fresh peaches, blueberries and coconut chips.
your body and mind, reduces stress and makes you discover what’s really important in life, among other benefits. Being more mindful helps you get in the right frame of mind to take on the day and can help you relax by slowing down your thoughts. Personally, I’ve seen improvements in my health by learning to slow down, unplugging from the daily grind and of course fueling my body with good nutrition. What we consume plays a crucial part in keeping our minds and bodies as sharp as they can be. Just as you create nutritious meals for your family, I hope this recipe inspires you to create something nutritious for yourself. It’s time to slow down and smell the...peaches! Enjoy the peak season of my favorite fruit with this Peach and Blueberry Chia Breakfast Bowl. So relax and remember, you’ve got this! 36
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Sponsored content by KARA BEHLKE, REGISTERED DIETITIAN Schnucks Director of Health and Wellness
Stay In THE MIX / HOW-TO / SWEET IDEAS / MIDWEST MADE / MYSTERY SHOPPER / THE DISH / HEALTHY APPETITE / QUICK FIX / CRASH COURSE
This month we’re toasting the winners and runners up in the 2019 Feast 50 Awards, and where there’s celebration, there should always be bubbly. This fizzy cocktail gets its pretty pink hue from a homemade hibiscus-orange cordial fortified with cognac. Choose your favorite sweet or dry sparkling wine to top it off. Story and recipe by Rogan Howitt, beverage director, Good Spirits Co. in Springfield, Missouri Photography by Starboard & Port Creative
Pop, Fizz, Pink serves 1 Hibiscus-Orange Cordial (Yields 24 ounces) 1 cup granulated sugar 1 cup water ½ cup dried hibiscus flowers 1 Tbsp orange zest 12 oz cognac Cocktail 1 oz hibiscus-orange cordial, chilled (recipe below) 2 dashes Angostura bitters 4 oz sparkling wine lemon peel
Visit feastmagaz ine.com for three sp arkling wines to try in this cocktail!
/ preparation – hibiscus-orange cordial / In a medium saucepan over medium-high heat, add all ingredients except cognac and stir to combine. Bring to a simmer, stirring occasionally. Remove from heat and steep for 1 hour. Once mixture has cooled, strain solids out using a fine-mesh strainer and add cognac. Refrigerate. / preparation – cocktail / In a coupe glass or Champagne flute, add
chilled cordial and bitters and top with sparking wine. Squeeze lemon peel over glass to express oils and add to drink. Serve.
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THE MIX / HOW-TO / SWEET IDEAS / MIDWEST MADE / MYSTERY SHOPPER / THE DISH / HEALTHY APPETITE / QUICK FIX / CRASH COURSE
Peach-Bourbon serves Pre
Preserves are a really fun and super easy way to use up extra produce, especially during the peak of the summer growing season. Here I’m using peaches – ‘tis the season – however, blackberries or figs would make absolutely delicious alternatives. Recipes and photography by Julia Calleo, writer and recipe developer, mylavenderblues.com
This recipe yields 5 cups of preserves.
In the bowl of a food processor, add 7 lbs of fresh ● peaches, sliced into wedges, and pulse until broken
In a large, heavy-bottomed saucepot over ● medium heat, add pulsed peaches and 1½ cups
down into large pieces; don’t overprocess.
granulated sugar, ¼ cup bourbon and the juice of 2 large lemons. Bring to a boil.
Reduce heat to low and let simmer for about 1½ hours, ● stirring occasionally, until a nice thick texture forms.
Let mixture cool completely at room temperature. ● Transfer preserves to an airtight container and store in the refrigerator for up to 1 month.
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Zambu is a grapefruit-flavor liqueur infused with the tingling sensation of the Brazilian Buzz Button. Enjoy as a shot, on the rocks, or in your favorite cocktail. For our story and recipes, visit Zambuliquors.com DISCLAIMER: Blended and bottled by ZAMBU Beverage Co., Louisville, KY; 60 PROOF; 30% ALC/VOL
Wednesday, August 7, 6:30 p.m.
Building on the history of unique culinary
events hosted by Kemper Museum’s Café
Sebastienne under the direction of Executive Chef Rick Mullins, join us for a special series
of Twenty-Fifth Anniversary Artist Dinners with a remarkable artist-inspired menu each night.
Join artist Virginia Jaramillo, an El Paso, Texas-born, New York-based abstract painter, for a multi-course dinner inspired by her 1975 painting, Principle of Equivalence currently on view. Kemper Museum is excited to bring this critically-acclaimed artist back to Kansas City, where her work has been widely celebrated for over six decades.
Photo: Stan Narten
Artist Dinner Series
$125 per person
Prices include dinner, drinks, and gratuity.
4420 Warwick Boulevard, Kansas City, MO 64111 816-753-5784 | Café Sebastienne | Museum Shop
Friday, August 23, 7:30 p.m. Photo: Javier Romero, courtesy of the artist and Lehmann Maupin
For more information and to purchase tickets visit kemperart.org/artist-dinner-series.
Puerto Rican-born, New Yorkbased artist Angel Otero spent time with Chef Mullins to discuss their shared love for the flavors of the Caribbean, featured in this multi-course meal. Enjoy dinner with the artist and experience the debut of Otero’s site-specific installation, based in photographs and other family memorabilia. $125 per person *RSVP online to attend the free Artist Talk at 6:00 p.m.
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THE MIX / HOW-TO / SWEET IDEAS / MIDWEST MADE / MYSTERY SHOPPER / THE DISH / HEALTHY APPETITE / QUICK FIX / CRASH COURSE
yields 20 sandwich cookies Oatmeal Cookies 1 cup room-temperature unsalted butter 1 cup tightly packed brown sugar ½ cup granulated sugar ½ tsp kosher salt 1 Tbsp unsulphured molasses 2 eggs 1 tsp vanilla extract 1½ cups unbleached, all-purpose flour 1 tsp baking soda pinch ground cinnamon 2¹⁄₈ cups rolled oats Marshmallow Fluff Buttercream ½ cup powdered sugar 1 cup room-temperature unsalted butter pinch kosher salt ¼ tsp vanilla extract 1 7½-ounce jar marshmallow fluff / preparation – oatmeal cookies / In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars, salt and molasses until very light and fluffy on medium speed, scraping bowl often. Add eggs and vanilla extract slowly, while mixing; scrape bowl. In a small bowl, stir together flour, baking soda and cinnamon and add to mixture on low speed just until combined. Add oats and mix until thoroughly combined. Using a 1-ounce cookie scoop (about 2 tablespoons), portion dough into 40 cookies. Freeze overnight or up to 1 month on parchment paper-lined cookie trays. Preheat oven to 375°F. Place frozen cookie balls onto room-temperature, parchment paperlined cookie trays, being careful to leave plenty of room between scoops as cookies will spread quite a bit. Bake for 12 to 15 minutes until medium golden brown with soft centers. Allow to cool completely before making buttercream. / preparation – marshmallow fluff buttercream / In the bowl of a stand mixer fitted with the paddle attachment, cream powdered sugar, butter, salt and vanilla extract until light and fluffy with no lumps remaining. Mix in marshmallow fluff just until combined. / assembly / Spoon or pipe about 2 tablespoons buttercream onto the flat side of half of the cookies. Top with remaining cookies. Refrigerate for 30 minutes until firm before serving. Refrigerate in an airtight container for up to 1 week.
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Unsulphured molasses is made from mature sugarcane, as opposed to sulphured, which is made with young sugarcane. Look for it at most grocery stores.
Oatmeal Crème Pie Sandwich Cookies This is the cookie that started it all for Pint Size Bakery. Years ago, my dear friend Simone Faure, chef-owner of La Patisserie Chouquette in St. Louis, begged for a homemade Little Debbie oatmeal crème pie for her birthday – and how could I not indulge her? After much trial and error, I created this recipe for a cookie that tastes even better than those treats you remember from childhood. The whole process and obsession with creating from-scratch versions of childhood favorites ended up launching my dream of opening Pint Size. This sammie is one of our absolute best-sellers – we can barely keep them in stock! Story and recipe by Christy Augustin, chef-owner, Pint Size Bakery in St. Louis Photography by Jennifer Silverberg
pair with: Rum
PA I R IT!
Oatmeal crème pie sandwiches are one of my favorite childhood treats. They recall fun and indulgent times, so an indulgent cocktail like a Piña Colada comes to mind. For a local twist, grab a bottle of Sunken Souls Rum, the first release from Evansfield Distillery in Independence, Missouri. In the bowl of a blender, simply combine 2 ounces rum, 1½ ounces coconut cream (I like Coco Lopez), 1½ ounces pineapple juice and 1 cup ice, and blend until smooth. Garnish with a pineapple wedge. -Jenn Tosatto evansfield.com
Don’t prepare buttercream until you’re ready to fill cookies, as it doesn’t hold well at room temperature.
PROMOTION [PROMOTION]
in good taste
[A BIRD IN EVERY POT] CHICKEN
This year the average American will eat about 90 pounds of chicken. Some of that will be healthy (boneless and baked), some of that will be less healthy (breaded and fried) and hopefully all of it will be cooked to at least 165°F. If chicken tonight sounds like a snooze, think globally with Hungarian chicken paprikash, Jamaican jerk chicken, Indian chicken curry or hundreds of other internationally inspired dishes.
PRESENTED BY
WHY POULTRY RULES THE ROOST
DUCK
SPONSORED CONTENT BY BRAND AVE. STUDIOS
For years doctors have cautioned don’t make your meat less healthy in your before cooking. Know that some foods that red-meat eaters have higher rates of cooking process,” Dr. Park says. “Frying, — like turkey bacon or turkey sausage stroke, diabetes and heart disease than for example, can add extra fat to the meal. — might sound healthier than their pork those who adopt vegetarian or plant-
Instead try baking, broiling, roasting or counterparts, but they are processed foods
heavy diets, so many people view poultry
stir-frying your poultry. Also, when you eat just the same and are most likely high in salt
as a middle-of-the-road option. “When
meat, have colorful vegetables — green, and preservatives. Like meat from the deli
eaten in moderation, poultry can be a
yellow, red — as a side dish.” Be aware that counter, these foods may increase the risk
great source of protein and other disease-
one serving of chicken is about the size of of some cancers and heart diseases. Baked
fighting vitamins and minerals, without the a deck of cards, and a single chicken breast poultry is almost always your best bet. damaging effects of red meat,” confirms
can sometimes yield two or three servings.
Dr. Yikyung Park, a researcher for Siteman “Approximately half of a chicken breast or Cancer Center at Barnes-Jewish Hospital a chicken leg with thigh gives you a good and Washington University School of
amount of the protein you need,” says Dr.
Medicine.
Park.
Still, preparation and portion size are
To save even more fat and calories,
crucial to getting the most from birds like
she recommends opting for white meat
chicken, goose and turkey. “Be sure you
over dark, and removing fat and skin
Grilled chicken bruschetta
Dr. Yikyung Park Washington University associate professor of surgery at Siteman Cancer PHOTO PROVIDED BY SITEMAN CANCER CENTER
YIELDS | 4
GOOSE If Thanksgiving has you reaching for the dark meat, give this bird a go. When cooked to medium rare it is full bodied yet tender, like a superb cut of beef. Be sure to save all of that luxurious goose fat and use it in stews or for roasting vegetables. A little goes a long way.
PHEASANT Pheasant often gets the dreaded “tastes like chicken” descriptor, but its flavor is richer and more complex. Plus, you can pick from white meat or dark meat. Like chicken, pheasant is low in fat and calories and can be grilled, roasted or braised. Using a slow cooker is a great way to ensure that the game bird stays tender and juicy — onions, mushrooms and wild rice make ideal sides.
3 vine ripe tomatoes 2 cloves garlic, minced ¼ cup red onion, diced 1 Tbsp olive oil 1 Tbsp balsamic vinegar 4 chicken breasts Salt (1/2 teaspoon total suggested) Pepper 2 Tbsp fresh basil, chopped
TURKEY
¼ tsp dried oregano 3 oz part skim mozzarella, diced PHOTO PROVIDED BY SITEMAN CANCER CENTER
| preparation | 1. Heat grill to medium. Mince garlic and dice onion and combine in medium bowl. Add olive oil and balsamic vinegar. Chop tomatoes to desired size and add to garlic/onion mixture. Add oregano, salt and pepper to taste. Let mixture marinate while chicken is cooking. Cut mozzarella and mix into tomato mixture. Season chicken with salt and pepper. Grill chicken over medium heat until internal temperature reaches 165 degrees. Serve bruschetta mixture over chicken and enjoy! NUTRITION INFORMATION: 279 CALORIES, 11G FAT, 521MG SODIUM, 10G CARBOHYDRATE, 2G FIBER, 33G PROTEIN.
For many North Americans eating duck is a rare occasion — that is, if they eat it at all — so they’re often surprised to find that it tastes more like red meat than poultry. Duck does contain more fat than turkey or chicken, but it’s largely monounsaturated fat — the “good fat” that olive oil is famous for. Pair duck breasts with bright flavors, such as sauces made from cherries, apricots or mangoes.
Though it’s the centerpiece of the year’s most anticipated meal, turkey should make far more frequent appearances at the table. Nutritionally, it is similar to chicken in that it is high in protein and low in calories. Mix ground turkey with salsa and seasonings for healthy tacos that provide a break from a red-meat rut. PHOTOS PROVIDED BY ISTOCK IMAGES
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THE MIX / HOW-TO / SWEET IDEAS / MIDWEST MADE / MYSTERY SHOPPER / THE DISH / HEALTHY APPETITE / QUICK FIX / CRASH COURSE
Chris McKenzie
owner
Homegrown
Mac’s Local Buys
Salsa
Mr. B’s Salsa “They grow everything they process
Summer cookouts and picnics aren’t complete without chips and dips, and there’s no more classic a combo than tortilla chips and salsa. These locally made and jarred salsas are big on flavor and texture and use Midwest-grown ingredients to spice up snack time.
land, starting with their soil. They use real ingredients and no preservatives. Operating like this ensures that the full flavor of their products shines through and is second to none.”
Written by liz miller / photo by judd demaline
Made with fresh and locally sourced ingredients, Two Men and a Garden’s classic salsa comes in four levels of heat: mild, medium, hot and Screaming Hot. In addition to its classics, the St. Louis-based business has a fruit fusion salsa series, including hot mango, peach and strawberry. twomenandagarden.com
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Summer in the Midwest brings a bounty of fresh produce, including juicy, sweet peaches. At Dragonfly Gourmet Foods in Independence, Missouri, that fresh fruit is combined with jalapeños, mango and spices to make its peach-mango salsa. If you don’t eat the whole jar in one sitting with chips (no judgment), try what’s left with grilled fish or chicken. dragonflygourmetfoods.com
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If you’re a pepper head, Mr. B’s White Lightning Salsa is made for you. Produced with a blend of ghost and Trinidad scorpion peppers grown on-site, this tongue-numbing Farmington, Missouri-based salsa is made without sugar, fillers, artificial additives or preservatives. mrbssalsa.com
Based in downtown Springfield, Missouri, The Grove Salsa Co. offers a range of flavors, from classic sweet and mild to cilantro-lime. We love the hot salsa verde, made with tomatillos, onion, jalapeños, cilantro, lime juice, garlic, cumin, olive oil, salt and black pepper. grovesalsa.com
5Gen Salsa Chunky Salsa is one of the best in the world. If you don’t believe us, just ask the judges at the 2016 World Hot Sauce Awards, which named it runner up in the medium salsa category. Based in Harrisburg, Missouri, 5GEN was founded by Kim Ham-Lanes, who based the original salsa recipe around her mother’s ketchup-chile sauce. 5gensalsa.com
Made without preservatives, Sweet Kickin’ Salsa focuses on fresh flavors that pack a punch. Case in point: The Kansas City-based company’s spicy habanero flavor, which offers a more intense heat than its original or mild flavors. The salsa starts spicy with a hint of sweetness on the finish. sweetkickinsalsa.com
photo by cheryl waller
and sell with an intrinsic respect for the
End of Summer Sale
Saturday, August 24 • 8 am - 3 pm Outside under the tents Oma’s will have a great mix of items from our overstock and Oma’s “pickers” unique collections.
Weather pending. Tue-Sat 10-5 • Sun 12-4 • 1057 Hwy 79, St. Peters, MO Oma’s Barn HG
Vote
d Be st Ri bs in Ame rica
n by the
Food 314.535.4340 Netw ork 3106 Olive St. (63103) www.pappyssmokehouse.com
FARMINGTON FALL FEST - DOWNTOWN FARMINGTON MO FARMINGTON MALL FEST
B
3 BLUES BREWS & BBQ PRESENTED BY: KARSCH FAMILY DENTAL
FRIDAY, SEPTEMBER 20 5PM-10PM SATURDAY, SEPTEMBER 21 11AM-10PM MARQUISE KNOX - THE BEL AIRS FUNKY BUTT BRASS BAND JOHN HENRY - IVAS JOHN BAND - NOAH EARLE
• Blues music from some of the best bands in the area • Two stages - enjoy music all festival long • Bring a lawn chair & relax
TUNGSTEN GROOVE - NATHAN BRYCE & THE LOADED DICE BROKE NECK - TORREY CASEY & THE SOUTHSIDE HUSTLE -
CRAFT BEER GARDEN DELICIOUS FOOD TRUCK UNIQUE ARTS AND CRAFTS VENDORS THE WOOD DEN CHAINSAW CARVERS HAWTHORNE FORGE BLACKSMITHS DAYTIME FUN ACTIVITIES FOR CHILDREN LIVE MUSIC FRIDAY NIGHT & ALL DAY SATURDAY
• Enjoy craft beer and wine from local businesses • $5 for a wristband to drink • A portion of the proceeds go to local food pantries
OFFICIAL ST LOUIS BBQ SOCIETY SANCTIONED CONTEST
$8000 PRIZE PURSE AND HANDMADE TROPHIES TO 1ST AND 2ND PLACE OVERALL.
BLUES BREWS AND BBQ SPONSORS: KARSCH FAMILY DENTAL / PARKLAND HEALTH CENTER / FIRST STATE COMMUNITY BANK/ LEE MECHANICAL CONTRACTORS/ APTITUDE INTERNET SOLUTIONS / COLDWELL BANKER HULSEY / VICTORIAN SALES/ UNICO BANK/ BROCKMILLER CONSTRUCTION/ MARCIA PEASE AMERICAN FAMILY INSURANCE/ ELEMENTAL CROSSFIT / DISCOVER FARMINGTON MINUTEMAN PRESS / FARMINGTON MEAT & PROCESSING
• Mingle with & get cooking tips from professional BBQ teams • Some competitors will bring food trucks so we can enjoy fantastic BBQ
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THE MIX / HOW-TO / SWEET IDEAS / MIDWEST MADE / MYSTERY SHOPPER / THE DISH / HEALTHY APPETITE / QUICK FIX / CRASH COURSE
Dried Hibiscus Flowers Written by Shannon Weber, writer and recipe developer aperiodictableblog.com / photography by Jennifer Silverberg
Giving edible flowers a good name since… Always.
What Is It? Dried hibiscus flowers are indeed the flowers and spent calyxes of the hibiscus plant – the very same ones you see lining the streets of your favorite tropical vacation spot. Hibiscus are showy plants in any setting: when fresh, the lush, oversized blooms will mesmerize you. Even dried and shriveled in the spice aisle, you can’t miss them. The crimson leaves are such a contrast to the muted browns, yellows and greens that they almost glow. Their flavor is much the same: It’s a shimmering combination of tart cranberry and pomegranate infused with sweet floral blackberry and lemon pucker, all at once, in perfect balance.
What Do I Do With It? Hibiscus flowers are beautiful, but that beauty belies a workhorse of an ingredient. Many people resign the flowers to tea, but I’d encourage you to do more with it. Expand on its drink potential by making a hibiscus simple syrup, and then use that syrup to make a granita, or spin it savory and add spicy or herbal elements to glaze beef, chicken, pork or salmon. Once you steep it, use the strained hibiscus to make a chutney or relish. Even raw, it’s delicious: crunchy and resilient enough to add a pop of flavor to a snack mix or granola. Deploy them into quick breads or cakes, either as syrup or whole petals, or make a jelly to fill layered cakes or thumbprint cookies.
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Hibiscus Barbecue Sauce yields 3 cups
2 1 1½ ¾ 1 2 1 1 ¾ ½
cups pineapple juice cup dried hibiscus flowers cups ketchup cup tightly packed brown sugar clove garlic, grated Tbsp apple cider vinegar Tbsp soy sauce tsp kosher salt tsp ground ginger tsp cayenne pepper
If you want to start slow with hibiscus flowers in savory cooking, try this condiment: You’ll get the cranberry color and the sweet-tart flavor in a basic pantry-style barbecue sauce. This one can go beyond chicken to beef, pork, sturdy fish and shrimp, and would be delightful brushed on grilled peach halves or pineapple slices.
/ preparation / In a medium saucepan over medium heat, heat pineapple juice until bubbling. Add dried hibiscus flowers, reduce heat to low and simmer for 10 minutes. Strain out hibiscus flowers using a mesh strainer, pressing flowers to extract any remaining liquid.
Look for dried hibiscus flowers at your favorite local Asian or Latin market or online through major retailers.
Transfer hibiscus liquid to a large saucepan off heat. Add ketchup, brown sugar, garlic, apple cider vinegar, soy sauce, salt, ginger and cayenne pepper, stirring to combine. Heat on medium until mixture comes to a boil; reduce heat to medium-low and let simmer for 25 to 30 minutes, stirring occasionally, until sauce has reduced and thickened slightly. Transfer to canning jars.
pair with: Pink Catawba
PA I R IT!
The Pink Catawba from St. James Winery in St. James, Missouri, is a great companion to barbecue dishes. This light and refreshing rosé is fragrant and bursting with ripe fruit flavors. The wine’s balance of tartness and sweetness will pair well with the hibiscus in this barbecue sauce; it’s best served well-chilled. -Hilary Hedges stjameswinery.com
THE MIX / HOW-TO / SWEET IDEAS / MIDWEST MADE / MYSTERY SHOPPER / THE DISH / HEALTHY APPETITE / QUICK FIX / CRASH COURSE
Van Hawxby
owner and distiller
grilled shishito
DogMaster Distillers
Le Bao “I’m one of those guys who always gets the same thing
The concept at chef Jina Yoo’s second restaurant in Columbia, Missouri, Le Bao, is simple: classic Chinese steamed bao and other buns filled with mostly nontraditional ingredients. On the bao side, fillings range from kimchi and pork belly to vegetable curry, while steamed buns come packed with fried chicken and coleslaw or Philly cheesesteak. To complement the bao and buns, Yoo cooks up a range of sides, including pork or vegetable gyoza, chicken or pulled pork nachos and grilled
at a restaurant when I find something I like, and at Le Bao, I get the chicken ramen – it’s a bit spicy and very flavorful. Jina Yoo’s staff is very knowledgeable about the products they serve. The restaurant is inside an old Quonset hut, like you’d see on a farm – it’s a great little space.”
shishito peppers with bonito flakes and a garlic-Parmesan aïoli . -liz miller
Recipe by Jina Yoo, chef-owner, Jina Yoo’s Asian Bistro and Le Bao Photography by kim wade
Turn to p. 96 to learn more about Le Bao, which won Best New Restaurant in Columbia, Missouri, in the 2019 Feast 50 Awards.
“Shishito peppers have a very thin, delicate skin and some sweetness, but not a very peppery flavor ,” Yoo says. “Grilling them brings out the peppery flavor so much more than any other cooking method and changes the character. And then the sauce offers a creamy, tangy contrast and brings out the spiciness even more, while the bonito flakes add umami.” serves 2 Garlic-Parmesan Aïoli 1 cup mayonnaise ¾ cup whole milk ½ cup finely grated Parmigiano-Reggiano ¹⁄₃ cup sour cream ¹⁄₃ cup olive oil 3 Tbsp minced garlic 1 Tbsp lemon zest 2 tsp Worcestershire sauce Look for shishito 2 tsp kosher salt peppers and 2 tsp freshly ground black pepper bonito flakes
at specialty Grilled Shishito Peppers grocery stores or 3 lbs shishito peppers Asian markets. 2 Tbsp olive oil 1 tsp kosher salt 1 tsp freshly ground black pepper garlic-Parmesan aïoli (recipe below) 1 cup bonito flakes ¹⁄₃ cup finely grated Parmigiano-Reggiano
/ preparation – garlic-parmesan aïoli / In a large bowl, add all ingredients and mix well. Set aside. / preparation – grilled shishito peppers / Heat grill or
a grill pan on your stovetop to high heat. In a large bowl, add shishito peppers, olive oil, salt and pepper and toss to combine. Transfer peppers to a grill pan or basket and grill until they begin to blister, 3 to 5 minutes. Transfer peppers to a platter and drizzle with aïoli. Top with bonito flakes and Parmigiano-Reggiano. Serve. 46
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photo courtesy dogmaster distillers
with Garlic-Parmesan Aïoli
Saturday, August 17
5:30 PM Regency Conference Center, O’Fallon, IL
gsofsi.org
800.345.6858
St. Louis Classic Cocktail Party September 7, 2019 In Historic Lafayette Square Park Tickets available through Eventbrite Brought to you by the Missouri Craft Distillers’ Guild
Drink Like A Local Find us on Facebook! StLouisCraftSpiritsCocktailWeek
Open 7 Days A Week W Sun-Thurs: 9am-8:30pm Fri-Sat: 9am-9pm
One Stop Shopping for All Asian Foods!
10,000+ Grocery Items & 300+ Fresh Vegetables, Fruit,
We Carry
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WE HAVE ALL THE INGREDIENTS YOU NEED FOR:
(Available in St Louis store)
Sushi, Pho Noodle, Pad Thai, Ramen, Dumplings, and many other favorite Asian dishes!
www.panasiasupermarket.com
Fresh Pork Belly
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Fresh. Clean & Cut
Bakery Daily
Pan-Asia Supermarket (ST LOUIS)
Pan-Asia Market (KANSAS)
14246 Manchester Rd, Manchester, MO 63011 Phone: 636-220-9999 store hour: Sunday - Thursday: 9am - 8:30pm; Friday-Saturday: 9am - 9pm Website: www.panasiasupermarket.com
11940 Metcalf Ave. Overland Park, KS 66213 Phone: 913-345-9001 Store Hour: Monday - Sunday: 9am-8:30pm Website: www.panasiamarket.com
Roasted Duck
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ONE ON ONE /
PRAIRIE VILLAGE, KS.
with Noah and Philip Quillec
ONE on
Written by Jordan Baranowski / photography by adam caselman
French Market in Prairie Village, Kansas, has been a destination for crêpes,
/ co-owners, French Market
3 Rare Finds at French Market Noah Quillec shares three of his favorite items available at French Market.
sandwiches and other French-style fare since 2013. The small store offers a selection of food-and-drink products and kitchen items carefully curated by Noah Quillec (pictured left), whose brother, Philip, serves as the executive chef. The shop recently moved a few doors down to a much larger space, allowing for an expanded retail selection, additional seating and new menu items.
What opportunities does the new space offer? We actually have kitchen and production space now! The space for people to eat and drink is also much bigger, and we've been able to expand our menu. We were able to put in a full bar, which has helped with the social atmosphere, and our hours have extended until 8pm. Finally, we feature a happy hour from 3 to 6pm every weekday. –Noah Quillec How do you select the food-and-drink products you carry? [Noah] picks all the products – we go to a lot of food shows to find the best items and bring them to the store. We obviously start by looking for French imports and local items, but we really just aim for a curated selection of the best stuff. –Philip Quillec We are a true
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family-run business. Our mom chooses and imports all the non-food items in the shop. Our sister curates the wine list, our uncle Daniel makes some of the old-school French dishes – we’re all involved in different ways to help our two businesses succeed. –N.Q. What are the must-try items on the menu? Our cheese and charcuterie board is hand-selected and always rotating. Besides that, our most popular items are our crêpes, especially the Brittany [made with house-smoked salmon], our Hannah Bistro sandwich and our Reuben. All of our sandwiches have been well-received, and we have ideas for plenty more. –N.Q. 6943 Tomahawk Road, Prairie Village, Kansas, frenchmarketkc.com
Séka Hills Olive Oils and Vinegars “This is some of the best olive oil and vinegar we’ve found. We ship in these bottles direct from California – they’re affordable and delicious.”
Favols Jam “This traditional jam maker is based in southwestern France and features a huge variety of flavors.”
K.L. Keller Basque Cherries “Imported from France by California-based K.L. Keller, these Basque cherries are an amazing pairing with your favorite cheese.”
From Elegant to Casual, Buffet to BBQ Kenrick’s is priced to fit your needs, with the service that you deserve. With Over 30 Years of Experience ♦ Elegant Buffet Catering ♦ Backyard BBQs ♦ Shrimp Boils ♦ Company Picnics ♦ Luau ♦ Full Bar Options ♦ Graduation Parties ♦ Whole Hog Roast ♦ Equipment Rental
Save the Date For the 8th Annual
Craft Spirits & Cocktail Celebration
Kenrick’s Meats and Catering
4324 Weber Rd., St. Louis, MO 63123 314-631-2440 • kenricks.com
$100 off Full Service Catering for 100 people or more
Must present coupon at time of booking.
September 7—15, 2019 A week long boozy celebration brought to you by the Missouri Craft Distillers’ Guild Find us on Facebook!! StLouisCraftSpiritsCocktailWeek
SHOP YOUR HOMETOWN MEAT MARKET! SERVING KANSAS CITY AND SURROUNDING AREAS FOR OVER 20 YEARS!
Visit our fully stocked retail store or we’ll ship it to you. • Award winning, handcrafted cured and smoked meats
• Poultry, Wild Game, and Exotic meats
• Corporate and personal gift boxes
• Heat and eat items—great for an easy dinner
• Local, pasture raised Berkshire pork • Specially aged, high quality beef raised with no added hormones or antibiotics
• Farm fresh eggs • House made hamburger patties and bratwursts
Quality, from our family to yours! 405 W. Birch St. • Trimble, MO 64492 816-370-MEAT (6328) Just 5 miles north of Smithville Lake Monday-Friday 9am-6pm • Saturday 9am-3pm
www.paradisemeats.com • www.fantasmasfinest.com
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THE MIX / HOW-TO / SWEET IDEAS / MIDWEST MADE / MYSTERY SHOPPER / THE DISH / HEALTHY APPETITE / QUICK FIX / CRASH COURSE
Serves 2 Black Garlic Dressing (Yields about 3 cups) 1 bulb black garlic 1½ cups black vinegar Look for black ¼ cup granulated sugar garlic and black 1 cup pecan oil vinegar at your 5 Tbsp chiu chow-style chile oil kosher salt and freshly ground favorite specialty grocery store black pepper, to taste or online. Tofu 1 package extra-firm tofu, cubed 1 tsp kosher salt 1 tsp freshly ground black pepper 3 Tbsp cornstarch 3 Tbsp canola oil, divided 2 Tbsp minced ginger 1 Tbsp minced garlic 2 shallots, julienned 2 Tbsp granulated sugar kosher salt and freshly ground black pepper, to taste ½ cup black garlic dressing (recipe below)
Cold Asian Noodles with Tofu and Black Garlic Dressing
The first time I had a version of these cold Asian noodles, my palate erupted in pure joy, and to this day, I constantly crave them. Once you’ve tasted them, there’s no going back – you’re guaranteed to be hooked by the combination of textures and savory flavors at play. The dressing is made with black garlic, which has been fermented, mellowing the sharp bite it normally has and creating a sweet umami flavor. Story and recipe by Amanda Elliott, chef, Peachtree Catering and Rustic Supper in Columbia, Missouri
Rice Vermicelli Noodles 1 lb rice vermicelli noodles 1 cup cubed cucumber 1 Tbsp chile oil ½ tsp granulated sugar kosher salt and freshly ground black pepper, to taste 1 cup roughly chopped fresh mint 1 cup roughly chopped fresh cilantro ½ cup finely diced green onions 1 cup roughly chopped peanuts 1 cup black garlic dressing (recipe below) / preparation – black garlic dressing / In the bowl of a blender, combine black garlic,
black vinegar and sugar and pulse to combine. Slowly stream in pecan oil. Transfer mixture to a bowl, add chile oil and season with salt and pepper to taste. Refrigerate. / preparation – tofu / In a medium bowl, add tofu, salt, pepper and cornstarch and toss
to combine. In a medium sauté pan over medium heat, add 2 tablespoons canola oil. Once oil is hot, add tofu and cook until browned on all sides, 5 to 8 minutes. Transfer tofu to a small bowl. Add remaining canola oil to sauté pan and add ginger, garlic, shallots and sugar; season with salt and pepper to taste. Cook for 2 to 3 minutes until translucent; add tofu back to pan along with black garlic dressing. Cook until tofu is well coated and mixture is slightly reduced, 2 to 3 minutes. Remove from heat and set aside. / preparation – rice vermicelli noodles / In a medium saucepot over medium heat, bring
enough water to cover noodles to a boil; add noodles. Cook for 3 to 5 minutes or until desired consistency. Drain noodles in a colander with cold water running. In a large bowl, combine cucumber, chile oil and sugar; toss to coat and season with salt and pepper to taste. Allow to marinate at room temperature for 5 minutes. Add noodles and all remaining ingredients; toss to combine. Refrigerate for 1 hour. Serve chilled.
PA I R IT!
pair with: Czech Pilsner
When you’re pairing beer with rice vermicelli noodles, it’s important that the brew be able to stand up to both the bite of the noodles and the flavor of the sauce. The light, malty characteristics of 2nd Shift Brewing’s Technical Ecstasy, a Czech Pilsner, makes a pleasing complement to the chew of the noodles, while the bite of grassy bitterness from the hops stands up well to the sauce. -Justin Phelps 2ndshiftbrewing.com
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Photography by Drew Piester
CULINARY LIBRARY /
springfield, MO.
with Clint McCann / executive chef, Best of Luck Beer Hall t At any moment, there could be someone in New York, California, Florida or even Alaska
craving Clint McCann’s rustic-style cooking. Before putting down roots at Best of Luck
Beer Hall in Springfield, Missouri, McCann spread his culinary talents from coast to coast working as the executive chef at country clubs, a trendy Manhattan restaurant and an upscale ranch. Here, McCann shares the three cookbooks he reaches for when he needs inspiration in the kitchen. –Tessa Cooper
The Art of Living According to Joe Beef: A Cookbook of Sorts
“This book is a lot of fun because it has really simple recipes, and there are even instructions on how to distill your own absinthe and how to make a smoker with a welder. The recipes are home cook-friendly and [the writers] have a very self-sufficient philosophy. They take French cooking and see how far they can bring it.”
Culinary Artistry
Baking with Julia
by Andrew Dornenburg and Karen Page (1996)
by Julia Child and Dorie Greenspan (1996)
“This book is loosely defined as a cookbook, and there are recipes in it, but what I really like about it is that it’s kind of a vision board. You can look up an ingredient, such as tomatoes, and it tells you when it is in season and what it goes well with. It helps you expand your flavor wheel.”
“I’ve got cooks who aren't as old as this book – I think I bought it in 1996. It’s indispensable for baking and has answered a lot of questions for me throughout the years. It has a lot of great advice with really well-written recipes that are easy to use.”
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photo courtesy best of luck beer hall
by David McMillan, Frédéric Morin and Meredith Erickson (2011)
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THE MIX / HOW-TO / SWEET IDEAS / MIDWEST MADE / MYSTERY SHOPPER / THE DISH / HEALTHY APPETITE / QUICK FIX / CRASH COURSE
Shrimp in Amaro-Cream Sauce Amaro is an Italian digestif made with herbs and roots, including the gentian root that gives it its classic bitter flavor. Amaro has been around for centuries but has recently been enjoying a renaissance, with more varieties being made locally and appearing behind bars. In this dish, the bitter, slightly sour flavor of amaro adds complexity to an otherwise classic cream sauce. There are many types of amaro to choose from, but here, I used Ramazzotti, which features rhubarb, oranges, herbs and spices. Written by Gabrielle DeMichele Photography by Jennifer Silverberg
Get Hands-On Join Feast Magazine and Schnucks Cooks Cooking School at 6pm on Wed., Aug. 21, at the Des Peres, Missouri, location to make the dishes on this month’s menu. Tickets are just $45 for a night of cooking, dining and wine.
RSVP
nourish.schnucks.com/web-ext/ cooking-school
or call 314.909.1704. 52
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serves 4
2 Tbsp unsalted butter 1 Tbsp extra virgin olive oil 2 shallots, minced 4 large garlic cloves ½ cup orange juice ½ cup amaro 1 cup heavy cream 2 lbs 16-20 count shrimp, peeled and deveined 1 tsp orange zest ½ tsp kosher salt ½ tsp freshly ground black pepper 1 tsp roughly chopped parsley 1 lb cooked linguine or spaghetti
In this class, you’ll learn how to properly prepare shrimp without overcooking it. You’ll also make a light and citrusy orange-ricotta cake perfect for summer.
/ preparation / In a large skillet with a lid over medium heat, melt butter and add olive oil. Add shallots and cook for 2 minutes until tender but not brown; add garlic and cook 1 minute. Add orange juice and amaro and let reduce by half. Add heavy cream and reduce by one-third. Add shrimp and cover, stirring occasionally, until cooked through, about 3 minutes. Add orange zest, salt, pepper and parsley and stir. Pour shrimp and sauce over prepared pasta. Serve.
Chef’s Tip: IN GOOD SHAPE. You know shrimp are cooked through when they form a C shape; if the shrimp curl up into an O shape, they’re overcooked.
MAKE THE MEAL • • • •
Mixed Green and Almond Salad Provolone Asparagus Shrimp in Amaro-Cream Sauce Orange-Ricotta Cake
microtel inn and suites Woven in the heart of rural Missouri, the Microtel Inn & Suites by Wyndham allows you to enjoy a quality room at a discounted price. Located near Pickle Spring Natural area, the location, reasonable prices and great service are what makes Microtel Inn & Suites special. Come see for yourself. 21958 Highway 32 | stegenevievemicrotelinn.com 573.883.8884
Hotel audubon Grill and bar Nestled in the heart of historic Ste. Genevieve, the Hotel Audubon Grill & Bar is where the past meets the present. You’re invited to stay at this boutique-style hotel and the dine-in, award-winning restaurant that captures the charm of Missouri’s oldest town. 9 N. Main St. | audubonstegen.info | 573.883.2479
W ATERMELON
LOCAL I AUTHENTIC I FAM ILY www.oletyme.com
314.436.5010
SERVING RESTAURANTS since 1973
sweet tHinGs sweet sHop Voted best specialty shop three years in a row, Sweet Things Sweet Shop is Ste. Genevieve’s one-stop shop for all things sweet! Sweet Things offers a wide variety of toys, books, and games for children of all ages as well as a vast selection of nostalgic candies and delectable chocolates. 242 Market Street / Instagram.com/SteGenCandy
ste. Genevieve trolley Explore the attractions Ste. Genevieve has to offer on our vintage Ste. Genevieve Trolley, founded in 1775. Come embrace a little piece of history through breathtaking views of wineries, great local places to dine and cozy places to stay. Call in advance to make a reservation. stegentrolleyllc.com | 573.535.1911
For more inFormation please visit: www.visitstegen.com
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THE MIX / HOW-TO / SWEET IDEAS / MIDWEST MADE / MYSTERY SHOPPER / THE DISH / HEALTHY APPETITE / QUICK FIX / CRASH COURSE
r Backya d Grilling
l There’s no region in
America more suited to summer than the Midwest. While other parts of the country slide gracefully from season to season, the last bells of the school year are like the crack of a starter pistol here. All at once, there’s a riot of Technicolor produce falling off market shelves, the sun seems to burn brighter and backyards come alive with the sound of splashing and laughter. Amid all this chaos, you’ll experience the most subtle yet essential part of summer: the backyard grill. To see that fragrant smoke wafting through neighborhoods every year is what weaves each summer back into summers that came before, infusing the season with a specific nostalgia hard to come by the rest of the year. This month, kick back and fire up your own grill; if you’ve always been the bystander, drink in one hand and a healthy fear of screwing dinner up in the other, it’s time to take your tongs for a spin. Backyard grilling is a time-honored tradition, yes, but one that’s simple to master if you know what you’re doing. Written by Shannon Weber Photography by jennifer silverberg
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Grilling Gadgets If you’re gonna do it, do it right. Grilling tongs and spatulas. Save your lightweight tools for indoors; for high-heat grilling, you need durability to withstand the heat and length to keep your body away from it.
Dedicated Basting Brushes. What you use to egg wash a pie isn’t what you use to mop your meat. Arm yourself with several silicone grill brushes for mopping and glazing.
To Everything, There is a Season Hey, remember all those dried herbs and spices you have sitting in your cabinet? One of the best ways to use them up is to make your own custom seasoning mixes. It’s easy and cheap – because you likely own the ingredients you need – and it gives you total control over your flavor profile. And skipping the massive sodium count and questionable additives in premade mixes is something to feel good about, too.
Beef
1
Go-to
Lidded Cast-Iron Pot. Perfect for simmering short ribs, brats or anything else you’d like directly on the grill.
Pizza pan or stone. Seems like a single-use gadget, but pizza stones can be a good way to grill smaller vegetables, and are ideal for cooking flatbread dough.
Cedar or Salt Planks. A fantastic, no-fuss way to infuse additional flavor into meat and fish.
Grill Scraper. The only way to get a grill clean, especially charcoal setups, is with a quality scraper. You can use a metal scraper or brush combo, but the tiny metal bristles can come off as you clean and get embedded in food. The safer option: a flat wooden grill scraper.
chicken + fish Basil Cumin Coriander Dill
Dried lemon peel Ground parsley Ground ginger
vegetables Dill Oregano Chile flakes
Ginger Basil Tarragon Oregano
salmon
Metal Skewers. These keep smaller things like shrimp, vegetables and fruits from slipping through grates and let you flip everything at once.
Thyme Cumin White pepper Fennel seed
Sage Ground Mustard Rosemary
pork
Shatterproof trays. Your artisan pottery need not apply; portability is the key, and you don’t want any disasters as you go to and from the grill. Pro tip: Line trays with aluminum foil to take meat out to the grill, then discard foil and use the clean tray to take meat back in to avoid crosscontamination.
Ground mustard Ground fennel seed Chile flakes
Cumin Rosemary Oregano Cinnamon
Dried basil Cumin Ground ginger Dried lemon peel
Coriander Thyme Dried lemon peel
b If you’re not sure
where to begin, make sure you have ground paprika, chile powder, garlic powder, onion powder and black pepper around to use as foundational ingredients. Build from there, depending on what you’re planning to grill. Keep some 2- and 4-ounce jars handy, as well, which will keep your finished seasoning fresh. / a u gu s t 2 019
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SWEET IDEAS / HOW-TO / THE MIX / MIDWEST MADE / MYSTERY SHOPPER / THE DISH / HEALTHY APPETITE / QUICK FIX / CRASH COURSE
The
Great Backyard Debate
Gas CharcOoRa l The war of words that’s played out across backyards for over half a century:
Is charcoal or gas the best choice for cookouts? Opposing sides lob opinions back and forth like a never-ending game of badminton, but it all comes down to preference and what your priorities are for your time in front of the flames. The first gas grill was invented in the 1950s and called the LazyMan, which is less scathing indictment and more simple definition: Owning a gas grill meant you could spend less time waiting for things to heat up, and grilling food required less tending. Little can go wrong on a gas grill. It’s a push-button operation using propane or natural gas that heats up, cooks and is simple to clean – much like an indoor oven, but with fire. If effortless grilling is what you’re into, a gas grill may be right up your alley, but before you buy, consider the drawbacks. Because gas grills act so much like ovens, they also carry some of the same limitations. High-heat searing is virtually impossible on a gas grill, so your steaks and burgers won’t develop that crackly outer crust that defines outdoor cooking. True smoke flavor – the kind you likely remember from childhood summers – is noticeably absent, because that smoke comes from setting fire to charcoal or hardwoods, which aren’t present in gas grills. You can buy “smoker boxes” for gas grills to impart some smoke flavor, but purists (and this author, from experience) argue that it has little to no effect on the final product. Charcoal grills, on the other hand, are going to make you scream, “this is the barbecue I remember!” every time you fire one up. Within minutes of lighting it, the unmistakable smoke of decades past will fill your yard, and as your eyes water (and they will water), you will ready yourself for some old-fashioned grilling. Char is no issue on a charcoal grill: You want crust, you got it, and that smoky flavor will permeate everything those grates come into contact with. Sound like the perfect option? Maybe, but there’s a downside to all this heat. If you’re into charcoal grills, you’re familiar with the labor involved. There’s no switch-flipping here: You’re building a fire from scratch and waiting until it’s ready to go, which can take a good 20 minutes. Charcoal grills are prone to flare-ups, which can ruin a meal in seconds; a close watch is required at all times. And cleaning? An arduous task of scrubbing and scraping to keep things from building up on the grates. So it’s all about lifestyle choices here: If you’re the type who likes to come home from work and fire up the grill to make quick dinners without heating up the house or making a mess, a gas grill may be the perfect thing. If you’re more into weekend “project grilling,” languidly tending your fire with a spatula in one hand and a beer in the other, a charcoal grill sounds like your kind of party.
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Fiery opinions : Charcoal Grilling Lump Hardwood Charcoal vs. Charcoal Briquettes. Charcoal briquettes are an old standby for good reason: They’re uniform in shape and size, inexpensive and consistent. They burn hot and long, maintain a steady heat and create smoke flavor in your food. Sound ideal? For most, it is, but briquettes contain additives – as benign as cornstarch or as bizarre as Borax – which can cause some grillmasters to wrinkle their noses. Enter lump hardwood charcoal: an all-natural alternative to briquettes that can provide intense wood-smoke flavor and unparalleled heat, but burns out quickly and can be temperamental and tricky to control. If you want strictly all-natural and don’t mind the cost, practice with lump hardwood. If you go briquette, do your research to find the best quality with the fewest additives. No matter what you chose, steer clear of “quick-lighting” briquettes, which are infused with lighter fluid and on top of being generally bad for you, lend a distinctly chemical flavor to your food. Nontoxic Starters. Cranking up the grill naturally should be a no-brainer: Humans discovered cooking with fire, and we didn’t do it with help from a bottle. Don’t even think about using lighter fluid: Its chemical smell and flavor is off-putting and will ruin food, period. By the way, it’s dangerous: Not only does it infuse chemicals into your dinner, but it’s responsible for quite a few serious injuries and deaths every summer. Just don’t.
There are plenty of ways to light your fire that don’t involve chemicals. Invest in a chimney starter for your charcoal grill, for example. You simply pile paper and charcoal in the chimney, light it and 20 minutes later, you’re ready to grill. Paraffin wax starter cubes are also a popular option because they have no odor and leave no ash residue behind – be sure to check that your cubes are all-natural and don’t contain any unnecessary chemical additives. If gadgets get you going, consider a Looftlighter, which looks like a combination curling iron and cheese grater and blows superheated air onto charcoal, lighting it in mere seconds. If more classic gadgetry appeals to you, look for an electric charcoal starter – basically a pitchfork-shaped electric stove burner that gets your charcoal going with ease.
bHot tip: None of these things are absolutely required. If you don’t mind doing a little work, simply gather your charcoal into a volcano shape with some paper in the center, light a match, and you’ll have a fire in no time.
4. Grill All the Things At some point this summer, you’re going to invite people over to grill. Among those guests, there’s likely to be at least a few non-meat-eaters, and they crave that smoky, nostalgic char as much as meat-eaters do. Here, we’ve assembled our favorite fruits, vegetables, cheeses, breads and more to throw on the barbie. Many of these items can be simply sliced and added to skewers, while others, like potatoes, can be wrapped in aluminum foil and added directly to grill grates. For the breads, a quick sear adds charred flavor.
Sauces are to grilling as milk is to cereal: You can go without it, but why would you want to? This grilling season, check out some fantastic locally made sauces perfect for whatever you’re making. Feel like whipping something up on your own? Visit feastmagazine.com for some summer-perfect sauce recipes.
Vegetables Asparagus spears Cabbage Cauliflower Corn Eggplant Onions Peppers Portobello mushrooms Potatoes Romaine leaves Scallions
Fruits Apricots Avocados Cantaloupe Honeydew Peaches Pears Pineapple Tomatoes Watermelon
Miscellaneous Halloumi cheese Naan Queso panela cheese Pita bread Provolone cheese Tofu
serves 8 to 10
Gochujang -Marinated Pork Loin Grilling pork loin is the ideal way to put a summery spin on a classic winter roast: Simply mimic the sear and roasting method you’d use indoors by working with the direct and indirect heat of your grill, and you’ll get a juicy, crackly piece of meat infused with gorgeous smoke flavor. Bring your digital thermometer outside for this, because nailing the internal temperature is especially critical to pork, which can dry out quickly. Grill some bok choy as your meat rests for a no-fuss pairing.
¾ cup gochujang 2 Tbsp olive oil 3 cloves garlic, smashed ½ cup tightly packed fresh cilantro leaves ¹⁄₃ cup fresh basil leaves 1 2-inch piece fresh ginger, peeled, roughly chopped 2 tsp kosher salt 1 3½- to 4-lb pork loin / preparation / In the bowl of a food processor, combine gochujang, olive oil, garlic, cilantro, basil, ginger and salt; pulse until a paste forms. Spread paste on all sides of pork loin and transfer to a casserole dish; cover tightly and transfer to refrigerator to marinate for 8 hours. Remove pork loin from refrigerator 1 to 2 hours before grilling to allow meat to come to room temperature. Prepare a grill for direct and indirect cooking on medium-high heat and oil grill grates. Remove pork loin from dish and allow some marinade to fall off. Place on grill and cook over direct heat to sear on all sides, 4 to 5 minutes per side. Transfer to indirect heat, cover grill and roast over indirect heat for 15 minutes; flip and roast for 15 to 20 minutes more until a digital thermometer placed into the center of pork loin registers 145°F. Remove from grill and tent loosely for 10 to 15 minutes to rest. Slice and serve. / a u gu s t 2 019
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The votes are in, and
your voices have
been heard! For the past eight years, the August issue of Feast has been dedicated to the Feast 50 Awards, where we shine a spotlight on readers’ hometown favorites.
ard
s
a
W
2019
. 60 p b s i u lo . t s . 72 p c
ty i c as s n . 84 p ka v d l ie f g 6 in 9 r . p p s a m i b m u l co
Tens of thousands of votes were cast across Missouri, eastern Kansas and southern Illinois earlier this year in four cities – St. Louis, Kansas City, Springfield and Columbia. In the following pages, we’re sharing your picks for the best local chefs, restaurants, bars, breweries, winemakers and food-and-drink producers. Reading through this issue, we hope you see familiar faces as well as new spots to try around town – whether that be nearby or on your next road trip. We feel incredibly lucky to live in a part of the country so rich with creative, delicious food and drink, and the Feast 50 Awards truly recognizes the breadth and quality of our growing and thriving culinary community. Turn the page to find out who took top honors, and congrats to all of this year’s winners and runners up!
Written by Ettie Berneking, Tessa Cooper, April Fleming, Natalie Gallagher, Katherine Herrick, Liz Miller, Heather Riske, Lillian Stone, Jessica Vaughn Martin and Jenny Vergara / a u gu s t 2 019
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est BToasted Ravioli Anthonino’s Located in St. Louis’ historic Italian neighborhood, The Hill, Anthonino’s serves an eclectic mix of Greek and Italian favorites, including one of the most iconic local specialties: toasted ravioli. Made in-house and filled with ground beef, ricotta and Pecorino Romano cheese, they’re a worthy rendition of the iconic dish. –H.R. anthoninos.com
» Runner-Up
The Pat Connolly Tavern, patconnollytavern.com
louiedemun.com
Olive + Oak Olive + Oak has officially transcended from trendy new restaurant to neighborhood staple. Since opening in 2016, the restaurant has received numerous accolades, including two James Beard Foundation nominations for chef Jesse Mendica. But to truly get a sense of how popular it is, you need only look at the books – tables still fill up months in advance. Diners return for Mendica’s seemingly effortless spins on classic comfort fare – including everything from a rabbit crêpe to a deceptively simple griddle burger – and creative cocktails from bartenders Charlie Martin and Morgaine Segura. Pull up a chair under the glowing neon heart above the bar and you’ll feel like part of the family. –Heather Riske oliveandoakstl.com 60
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PHOTO BY judd demaline
Restaurant of the year
» Runner-Up Louie,
AWARDS
STL
Ice Cream & Custard
Fried Chicken
Burger
Pizza
Sweet EM’s Coffee and Ice Cream
Byrd & Barrel
Mac’s Local Eats
felix’s pizza pub
In just over a year, Sweet EM’s Coffee and Ice Cream in Dogtown has cemented itself as a favorite area destination for frozen treats. Named for sisters Erika Darrough and Megan Cobb – with Cobb running operations – the shop serves cones and cups of Wisconsin-based Cedar Crest Ice Cream. –L.M. facebook.com/sweetemsdogtown
Don’t try to order “fried chicken” at Byrd & Barrel – here, the specialty is the boneless, buttermilk-brined Nugs. Chef-owner Bob Brazell’s 4-year-old restaurant serves both dark and white meat Nugs paired with dipping sauces such as Peppadew aïoli and sweet chile. Order a side of mac ‘n’ cheese with Provel béchamel and Red Hot Riplets for the full St. Louis experience. –L.M. byrdandbarrel.com
Chris McKenzie believes that quality burgers start with quality beef. That’s why meat for the smashed-style burgers at Mac’s Local Eats comes from a family friend’s farm, while toppings are sourced from Such and Such Farm, Good Life Growing and more. Try the Louie, with two laced-edge beef patties, Provel aïoli, sautéed onion and bell peppers. –L.M. macslocaleats.com
» Runner-Up
» Runner-Up
» Runner-Up
Ted Drewes, teddrewes.com
Grace Meat + Three, stlgrace.com
Hi-Pointe Drive-In, hipointedrivein.com
Looking for one of the best meal deals in town? Head to Felix’s Pizza Pub in Dogtown, where a huge one-topping slice of New York-style pizza and one of 22 craft beers is only $2.95, all day, every day. (Or just $3.95 for a specialty slice.) Big appetite? Opt for an 18-inch Tamm Ave pizza with chicken, spinach, pepper, bacon, artichokes and a creamy Alfredo sauce. –L.M. felixspizzapub.com
» Runner-Up
Katie’s Pizza & Pasta Osteria, katiespizzaandpasta.com
Sandwich Shop
Caterer
Food Truck: Savory
Food Truck: Sweet
Gioia’s Deli
Butler’s Pantry
Truck Norris
Vincent Van Doughnut
Gioia’s Deli recently celebrated a few milestones: turning 100 years old and winning a coveted James Beard America’s Classics Award. Although the deli, which first opened on The Hill in 1918, has expanded to locations in Downtown St. Louis and Creve Coeur, Missouri, a few things haven’t changed – like the spot’s recipe for its signature hot salami. –H.R. gioiasdeli.com
For more than 50 years, St. Louisans have rested easy knowing their events, large and small, are in the capable hands of family-owned Butler’s Pantry. No matter the theme or party size, the catering experts at Butler’s Pantry always create, cook and serve delicious food and drink flawlessly. –L.M. butlerspantry.com
Truck Norris serves classic comfort foods with a twist. Nachos are turned into Tot-chos (made with Tater Tots), eggrolls are stuffed with Buffalo chicken, and mac ‘n’ cheese is sandwiched between two slices of Texas toast with bacon jam for a one-of-a-kind grilled cheese. Craving something sweet? Try pies in flavors such as gooey butter and snickerdoodle. –H.R. trucknorrisstl.com
Now operating two brick-and-mortar locations in The Grove and Clayton, Missouri, Vincent Van Doughnut got its start as a food truck, and one with a name: Clyde. Aboard the truck, you’ll find 18-plus scratch-made, yeast-raised donuts in flavors such as lemon-lavender, blueberrycheesecake and maple-bacon, in addition to cake donuts, sour cream old-fashioned donuts and other treats. –H.R. vincentvandoughnut.com
» Runner-Up
» Runner-Up
» Runner-Up
» Runner-Up
Catering St. Louis, cateringstlouis.com
Blues City Deli, bluescitydeli.com
Balkan Treat Box, balkantreatbox.com
Sarah’s Cake Stop, sarahscakestop.com
artisan food shop
kitchen/bar store
Store: Wine Selection
Store: beer Selection
DiGregorio’s Market
Kitchen Conservatory
The Wine & Cheese Place
Craft Beer Cellar
In 1971, Salvatore “Sam” DiGregorio opened DiGregorio’s Market in St. Louis’ historic Italian-American neighborhood, The Hill; today, DiGregorio’s is run by Sam’s wife, Dora, and three of their children. After almost 50 years, the market remains a favorite for Italian meats, sauces, pasta, oils and cheeses. –L.M. digregoriofoods.com
Six hundred varieties of cookie cutters, Spanish-style carbon steel paella skillets and Le Creuset cookware in a rainbow of colors are just a few of the 6,000 kitchen goods available at Kitchen Conservatory. The one-stop shop also offers two teaching kitchens, where more than 850 cooking classes are taught each year. –L.M. kitchenconservatory.com
For more than 35 years, The Wine & Cheese Place has been a destination for quality wine (with 5,000-plus bottles to choose from) and cut-to-order cheese. With locations in Clayton, Rock Hill, Ballwin and Creve Coeur, Missouri, you’re luckily never too far from one of the best vino selections in town. –L.M. wineandcheeseplace.com
With two St. Louis-area locations, Craft Beer Cellar makes it easy for St. Louisans to sip and stock up on artisan brews. Whether you visit the bar and bottle shop in Clayton, Missouri, or the newer spot in the Southampton neighborhood, offerings are similar, including more than 700 beers grouped by region and 10-plus options on tap. –L.M. facebook. com/cbcclayton; facebook.com/cbcsouthcity
» Runner-Up
» Runner-Up
» Runner-Up
» Runner-Up
Larder & Cupboard, larderandcupboard.com
Intoxicology, intoxicologystl.com
Total Wine & More, totalwine.com
The Wine & Cheese Place, wineandcheeseplace.com / a u gu s t 2 019
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AWARDS
STL
Fans of Ben Welch’s barbecue were dismayed when he shuttered Big Baby Q & Smokehouse in Maryland Heights, Missouri, but they were actually in for a treat. At The Midwestern Meat & Drink, which he opened in partnership with the owners of The Wheelhouse and Start Bar in March, he’s only expanding upon the best of what patrons loved about Big Baby Q. The Midwestern sits in the shadow of Busch Stadium, making it an obvious choice for pre-game barbecue, craft beer and cocktails. In the kitchen, Welch is still smoking favorites such as St. Louis-style ribs, tender smoked turkey and brisket, alongside new menu items such as smoked turkey leg confit and topped toasts (think fried burrata and smoked trout). –Liz Miller midwesternstl.com
chef of the year Ben Welch
The Midwestern Meat & Drink
Mixologist
Tony Saputo, The Midwestern Meat & Drink At The Midwestern Meat & Drink, beverage director Tony Saputo makes sure the drinks stand up to chef-owner Ben Welch’s critically acclaimed ‘cue, from a classic Mint Julep to a rotating Manhattan of the month to an impressive selection of 300-plus whiskeys. Just want a Busch? He’s got that, too. –H.R. midwesternstl.com
» Runner-Up
Ted Kilgore, Planter’s House, plantershousestl.com
Bar Program: Cocktails
PHOTO BY judd demaline
The Midwestern Meat & Drink
» Runner-Up
Loryn Nalic, Balkan Treat Box balkantreatbox.com
When The Midwestern Meat & Drink opened in March, beverage director Tony Saputo’s stamp on the bar program was clear. A fan of top-shelf whiskey and Busch beer alike, Saputo’s metric for what makes his menu is simple: Does it taste good? Stop in for his house Manhattan to find out. –L.M. midwesternstl.com
» Runner-Up
Planter’s House, plantershousestl.com
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SweetEm’sCoffee&IceCream (314) 776-1062 | 5200 Daggett | St. Louis, MO 63110
Shop online at: www.digregoriofoods.com | Monday-Saturday 8am-5:30pm
Thank you Feast readers for your votes & support 6330 Clayton Ave, St. Louis 63139
(314) 875-9174
Full line
oF italian Foods H omemade s ausages i mported C Heeses g iFt B askets C HoiCe m eats i mported W ines g iFt C ards i talian n ovelties t rays & C atering W ine t astings
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AWARDS
Distillery
Winery
Stumpy’s Spirits
LaChance Vineyards
in Columbia, Illinois
in De Soto, Missouri
The artisan spirits from Stumpy’s Spirits in Columbia, Illinois, are made with a true grain-toglass process. Owners Adam and Laura Stumpf grow all of their own grain on-site to make their Unbroken vodka, Eighth Gin, Old Monroe single-barrel select bourbon, Old Monroe select whiskey and additional flavored whiskeys and vodkas. Look for an expanded tasting room to open soon. –L.M. stumpysspirits.com
In 2015, Harold Hamby opened LaChance Vineyards in De Soto, Missouri, with a unique vision: Nearly half of the vineyard’s 12 acres are dedicated to Crimson Cabernet (a red) and Cabernet Doré (a white), two grape varietals created from a Norton-Cabernet Sauvignon cross. Hamby uses the grapes to make highquality dry wines; share a bottle on LaChance’s gorgeous patio. –L.M. lachancevineyards.com
» Runner-Up
» Runner-Up
Pinckney Bend Distillery in New Haven, Missouri, pinckneybend.com
Wild Sun Winery in Hillsboro, Missouri, wildsun.com
Regional Brewery
Microbrewery
4 Hands Brewing Co.
Hopskeller Brewing Co. in Waterloo, Illinois
4 Hands Brewing Co. is a household name in St. Louis. The brewery produces a wide array of styles, from the full-bodied Madagascar Imperial stout to the tart Passion Fruit Prussia to the everyman’s City Wide Pale Ale and Pils. Last year, 4 Hands also launched a distilling arm: 1220 Artisan Spirits. –H.R. 4handsbrewery.com
» Runner-Up
Urban Chestnut Brewing Co., urbanchestnut.com
In Waterloo, Illinois, Hopskeller Brewing Co. has become a favorite for both locals and folks across the river in St. Louis. Look for staples such as the Illinois Common Ale (a twist on the popular Kentucky Common) and raspberry ale, alongside seasonals such as the Borealis Spruce Ale. –H.R. hopskeller.com
» Runner-Up
2nd Shift Brewing, 2ndshiftbrewing.com
Bar Program: beer
Bar Program: Wine
Side Project Cellar
Sasha’s Wine Bar
The tasting room of world-renowned Side Project Brewing – located down the street from the actual brewery – is where you’ll find tons of Side Project’s award-winning saisons, barrel-aged stouts, barleywines and Belgian quads, plus a few whiskeys, wines and other lauded craft beers. –H.R. thesideprojectcellar.com
When you imagine raising a glass with friends or toasting with that special someone, Sasha’s Wine Bar is what you’re envisioning. Both St. Louis-area locations offer more than 60 quality wines by the glass or bottle in thoroughly unstuffy environs – including enviable patios perfect for summer sipping. –L.M. sashaswinebar.com
» Runner-Up
Three Kings Public House, threekingspub.com
» Runner-Up
Louie, louiedemun.com
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STL
Best
pastry chef tyler davis
Tai Davis
If you’re not familiar with chef Tyler Davis, do yourself a favor and look up photos of his work on Instagram (@iofthetyler). Davis has a knack for making even the most ordinary desserts and pastries look like delicious works of art. Under his deft hand, tiramisu cheesecake takes on a splatter paint quality, swirling white, pink, brown and yellow to dramatic effect, while candy-colored chocolates and truffles are shaped like gemstones. After a recent stint as pastry chef at The Chocolate Pig in St. Louis, Davis left in May to focus on his own brand, Tai Davis. Under Tai Davis, he operates three entities: Alchemy Bakery, his artisan cheesecake and wedding cake business; Sacred Geometry, which focuses on more avant-garde edibles and sculptures; and Æther, a consulting arm for restaurants. –L.M. tai-davis.com
» Runner-Up
Mary Bogacki, Yolklore yolklore.com photo by judd demaline
Home of tHe original giant rice PaPer WraP
thank you St louis for feeding our families. You are the ones who made us.
2119 California 63104 • 314-925-8938
lonaslileats.com
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Thank You Feast Readers!
Voted Best W
2019
mexican
missiontacojoint.com
St. Louis Delmar Loop, Historic Soulard Central West End
St. Charles Streets of St. Charles
Kansas City MO East Crossroads South Plaza NOw OPEN / a u gu s t 2 019
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best new restaurant Balkan Treat Box
If you want to get to Balkan Treat Box, you’d better go early. The brick-and-mortar location of the wildly popular food truck, which opened earlier this year in Webster Groves, Missouri, frequently sells out well before closing time. And for good reason: Chef-owner Loryn Nalic’s wood-fired, Balkan-inspired fare is irresistible. Fans of the truck will be relieved to see that the pide (Turkish flatbread) and cevapi (beef sausages) made the move, but an expanded kitchen means the menu also includes new dishes such as pljeskavica (a grilled Balkan burger) and patlidžan (wood-fired eggplant in airy somun bread). So plan to arrive early – but don’t worry, the line moves fast. –H.R. balkantreatbox.com PHOTO BY spencer pernikoff
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» Runner-Up
The Midwestern Meat & Drink, midwesternstl.com
AWARDS
STL
Butcher Shop
Steakhouse
Coffee Roaster
Coffee shop
Bolyard’s Meat & Provisions
Tucker’s Place
Kaldi’s Coffee Roasting Co.
Kaldi’s Coffee Roasting Co.
In late 2014, Chris Bolyard officially traded his chef whites for a butcher apron with the opening of Bolyard’s Meat & Provisions in Maplewood, Missouri. Customers love the shop for its fresh, hand-cut steaks, house-cured bacon and from-scratch sausages, all made with meat raised on pasture at small Midwest farms. –L.M. bolyardsmeat.com
For more than 30 years, Tucker’s Place has been serving juicy steaks daily. Get a taste of why customers keep coming back for the Angus porterhouse, filet mignon or New York strip steak at one of its three St. Louis-area locations. For a dose of nostalgia, visit the flagship in Soulard, or any location for killer happy hour specials. –L.M. tuckersplacestl.com
Relationships are the backbone of Kaldi’s – for its single-origin coffees, the company sources beans directly from sustainable farmers in countries around the globe, including Peru, Colombia, Burundi and Ethiopia. Kaldi’s also sells blends, such as the popular Café Kaldi, in addition to Haya, formulated specifically for cold brew. –H.R. kaldiscoffee.com
Kaldi’s ushered in the age of third-wave coffee in St. Louis in the early ‘90s, and now boasts 10 area locations, plus outposts in Kansas City and Columbia, Missouri. Each café offers a unique menu, but you’ll find the same commitment to quality coffee, including cold brew and seasonal lattes (we wait year-round for the brown sugarrosemary). –H.R. kaldiscoffee.com
» Runner-Up
» Runner-Up
» Runners-Up
» Runner-Up
Kenrick’s Meat and Catering, kenricks.com
Kreis’ Steakhouse & Bar, kreissteakhouse.com
Sump Coffee, sumpcoffee.com
Stringbean Coffee Co., stringbeancoffee.com
Sump Coffee, sumpcoffee.com
Barbecue
Vegetarian-only
Brunch
Bake Shop
sugarfire smoke house
Lulu’s Local Eatery
The Shack
Nathaniel Reid Bakery
Lulu’s Local Eatery plates colorful vegan dishes that highlight the flavors and textures of fresh produce in fun ways. The sushi bowl, for example, pairs watermelon “sashimi” with sushi rice, avocado, cucumber, radish, green onions, pickled ginger, wasabi and spicy house mayo. Opened by Lauren Loomis and Robert Tucker in 2014, Lulu’s recently expanded to include an upstairs pingpong bar serving creative late-night eats. –L.M. luluslocaleatery.com
With several locations in the St. Louis area, The Shack is a popular pick for diners of all ages. Kids are encouraged to draw on the walls, towering milkshakes come topped with cereal and menu items are almost as fun to say as they are to eat. Why the French Hate Us, for instance, plates a toasted croissant stuffed with sausage links and scrambled eggs, doused in sausage gravy and Cheddar cheese. –H.R. eatatshack.com
At his Kirkwood, Missouri, bake shop, Nathaniel Reid elevates the everyday into the extraordinary. The world-renowned pastry chef uses his background in science to craft decadent pastries both sweet and savory, from a flaky croissant filled with Waldorf chicken salad to colorful French macarons and exquisite restaurant-style desserts. –H.R. nrbakery.com
In just seven years, Mike Johnson has grown Sugarfire Smoke House into seven St. Louisarea locations, plus outposts in Farmington, Washington and Cape Girardeau, Missouri; Indiana, Kentucky and Colorado. Best-sellers include brisket, ribs and pulled pork, but don’t miss the creative specials posted on Facebook daily. –L.M. sugarfiresmokehouse.com
» Runner-Up
The Midwestern Meat & Drink, midwesternstl.com
» Runner-Up
SweetArt, sweetartstl.com
» Runner-Up
» Runner-Up
Pint Size Bakery & Coffee, pintsizebakery.com
Half & Half, halfandhalfstl.com
Seafood
Fast-Casual
Donut Shop
Confectioner
Peacemaker Lobster & Crab Co.
Balkan Treat Box
Donut Drive-In
Nathaniel Reid Bakery
Kevin Nashan’s Peacemaker Lobster & Crab Co. sets the bar for fresh seafood in St. Louis. At the Benton Park restaurant, chef John Messbarger mashes up dishes from New Orleans (a fried oyster po’boy) and the East Coast (a Maine-style lobster roll) to delicious results. With peel-andeat shrimp, fresh oysters and Buffalo crawfish steamed buns, it’s a seafood-lover’s paradise. –H.R. peacemakerlobstercrab.com
Balkan Treat Box transitioned from a food truck to a brick-and-mortar restaurant this year, and the results are overwhelmingly positive – just look at the line out the door. The menu includes staples such as the pide (Turkish flatbread) and cevapi (beef sausages) alongside new additions such as lahmacun (Turkish pizza) and balik ekmek (grilled whitefish). –H.R. balkantreatbox.com
» Runner-Up
» Runner-Up
Broadway Oyster Bar, broadwayoysterbar.com
Kimchi Guys, kimchiguys.com
The slogan at Donut Drive-In may be, “Serving the finest coffee in town,” but it’s the oldfashioned donuts that keep generations of St. Louisans coming back for more. Located in Lindenwood Park, Donut Drive-In has been a local institution since the 1950s, beloved for its chocolate Long Johns, cinnamon rolls and apple fritters. –L.M. 314.645.7714
» Runner-Up
Vincent Van Doughnut, vincentvandoughnut.com
Sure, “bakery” is in the name, but don’t overlook the selection of housemade confections at Nathaniel Reid Bakery, including jams, meringues and Madagascar chocolate bars with caramelized hazelnuts. The eponymous chef-owner also crafts show-stopping holiday treats, such as chocolate golf balls for Father’s Day and speckled milk and dark chocolate eggs for Easter. –H.R. nrbakery.com
» Runner-Up
Crown Candy Kitchen, crowncandykitchen.net / a u gu s t 2 019
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» Runner-Up
Taylor Hamilton, Union Loafers unionloafers.com
rising star Nick Bognar
Nippon Tei and iNDO
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PHOTO BY spencer pernikoff
Nick Bognar is having a pretty good year. In February, he was named a James Beard Foundation semifinalist for Rising Star Chef of the Year. Just a few days later, he announced plans to open his own restaurant, Indo. At the restaurant, which opened in Botanical Heights in June, he builds on the reputation he earned at familyowned Nippon Tei, which he transformed into one of the area’s best spots for sushi. At Indo, you’ll find expertly prepared sashimi and nigiri alongside lamb tartare, a koji-aged rib eye and more. Bognar is also famous for his omakase dinners (Japanese for “I’ll leave it up to you”), and at Indo, you know you’re in good hands. –H.R. indo-stl.com
AWARDS
STL
Chinese
Vietnamese
Italian
Mexican
Lona’s Lil Eats
Mai Lee
LoRusso’s Cucina
Mission Taco Joint
Thanks to a 2018 James Beard Award nomination, Lona’s Lil Eats is no longer a hidden gem in St. Louis; luckily the food remains as good as ever. Inspired by the vibrant flavors of chef-owner Lona Luo’s native “hill tribe” in China, the dine-in menu includes fresh spring rolls, a spicy tofu wrap, housemade dumplings and whole pompano fish. –H.R. lonaslileats.com
Since 1985, Lee Tran has been sharing the Vietnamese food of her childhood with St. Louis diners at Mai Lee. From best-selling bowls of fragrant pho and crunchy spring rolls to pork ribs in ginger sauce and salt-and-pepper soft-shell crab, Tran’s cooking has become a constant comfort for generations of patrons. –L.M. maileestl.com
At LoRusso’s Cucina, chef-owner Rich LoRusso – who was born and raised on The Hill – draws on Sicilian family recipes passed down through generations. Regulars love the tenderloin mudega, cioppino (Italian seafood stew) and daily fish specials, but no meal is complete without an order of crispy, flash-fried spinach. –H.R. lorussos.com
» Runner-Up
» Runner-Up
» Runner-Up
LuLu Seafood & Dim Sum, luluseafood.com
Pho Grand, phogrand.com
With several area locations offering superb street tacos, burritos, tortas and queso, Mission Taco Joint sets itself apart with little touches – like using local, non-GMO corn to make its own masa for tortillas. Stop by during happy hour from 10pm to close every night for $2 tacos and tequila. –H.R. missiontacojoint.com
» Runner-Up
Pueblo Solis, pueblosolisstl.com
Pastaria, eatpastaria.com/stlouis
Japanese
cheesemaker
Bread Baker
Charcuterie Maker
Drunken Fish
Marcoot Jersey Creamery
Union Loafers
Volpi Foods
In 2010, sisters Amy and Beth Marcoot, along with their best friend Audie Wall, transformed their family dairy farm into a creamery, producing high-quality farmstead cheeses. Today, Marcoot Jersey Creamery churns out cave-aged Tomme and Gouda, as well as flavored Cheddars, smoked Gouda and Havarti. –L.M. marcootjerseycreamery.com
When Ted Wilson co-opened Union Loafers in Botanical Heights in 2015, he did so with a specific vision for naturally fermented, old world-styles of bread. Four years later, Union Loafers is a staple for loaves such as Light & Mild, a sourdough with an open, custardy crumb, and Janie’s Bread, a sourdough made with 100 percent local and freshly milled high-extraction flour. –L.M. unionloafers.com
For 117 years, Volpi Foods has been a destination for artisan cured meats. The company first sold small dried cacciatore salami to fit inside local clay miners’ pockets; today, the St. Louis-based company supplies shops and restaurants here and across the country with its award-winning prosciutto, guanciale, pancetta, coppa and more. –L.M. volpifoods.com
» Runner-Up
» Runner-Up
in Greenville, Illinois With locations in St. Louis and Kansas City, Drunken Fish is a popular pick for sushi rolls and sashimi. The White Tiger Roll is a crowd-pleaser, featuring calamari tempura, crab, avocado and masago topped with white tuna, spicy mayo and eel sauce. Fresh sashimi favorites include the tuna tataki, seared tuna topped with tataki sauce and sprouts with a shredded daikon and carrot garnish, and the red snapper carpaccio. –H.R. drunkenfish.com
» Runner-Up
Nudo House, nudohousestl.com
Baetje Farms in Bloomsdale, Missouri, baetjefarms.com
Happy Hour
Outdoor Dining
Drunken Fish
The Boathouse in Forest Park
Head to happy hour at Drunken Fish for a good deal: Twenty-six wines, beers, house cocktails, plus sushi rolls and other quick bites are available for half off on weekdays from 2:26pm to 6:26pm and again from 9:26pm to close for the bar and patio. Grab some friends and enjoy the Starburst Roll, featuring 10 pieces of crab, shrimp tempura, avocado, tamago and masago wrapped in pink soy paper. –H.R. drunkenfish.com
» Runner-Up
Mission Taco Joint, missiontacojoint.com
Located in the heart of Forest Park overlooking Post-Dispatch Lake, The Boathouse has long been a favorite for outdoor dining. It’s more popular than ever thanks to a recent menu reboot, including brisket toasted ravioli, seared fish tacos and burgers. And don’t forget Fido; this year, The Boathouse introduced a menu for four-legged friends. –H.R. boathousestl.com
» Runner-Up
Vin de Set, vindeset.com
» Runner-Up
Salume Beddu, salumebeddu.com
Great Harvest Bread Co., greatharvestmaplewood.com
Fine/Contemporary Dining
Sidney Street Cafe Since taking over Sidney Street Cafe in 2003, chef Kevin Nashan and co-owners Chris and Mina Nashan have transformed the beloved Benton Park restaurant into one of the region’s best finedining destinations. And word has spread: Kevin’s work was recognized nationally in 2017, when the James Beard Foundation awarded him Best Chef: Midwest. –L.M. sidneystreetcafestl.com
» Runner-Up
Diner
Southwest Diner True to its name, Southwest Diner isn’t your average greasy spoon – here, you’ll find enchiladas and tostadas alongside classic breakfast fare, such as buttermilk-cornmeal pancakes and biscuits and gravy. The diner even puts its own spin on the beloved St. Louis slinger, served with either red or green chile sauce. –H.R. southwestdinerstl.com
» Runner-Up
Courtesy Diner, courtesydiner.com
Annie Gunn’s, anniegunns.com / a u gu s t 2 019
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1220 Spirits Canned Cocktails by 4 Hands Brewing Co. Available now MO wide.
PROUD TO BE VOTED YOUR FAVORITE CATERER!
314.664.7680
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WWW
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st BeBurnt Ends Q39 Q39’s melt-in-your-mouth burnt ends are made from the point end of the brisket and smoked for hours and hours until juicy. Try them sliced on the certified Angus beef brisket plate, piled on the Burnt End Burger, cubed on the Mr. Burns sandwich or as an app. –April Fleming q39kc.com
» Runner-Up
Joe’s Kansas City Bar-B-Que, joeskc.com
Restaurant of the year
PHOTO BY zach bauman
Krokstrom
» Runner-Up Hogshead Kansas City
hogsheadkc.com
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At Krokstrom, chef-owner Katee McLean brings Scandinavian food to the masses – and it’s a lot more than Swedish meatballs and smörgåsbord. Menu highlights include the signature Flying Jacob, a deep-fried, curry-cured chicken leg quarter served over a crispy jasmine rice cake and topped with banana-chile cream sauce, bacon and peanuts. McLean’s primary inspiration is her heritage – her great-grandmother’s maiden name was Krokstrom – and at the restaurant, she’s done her best to recreate the hearth ambiance so closely associated with Scandinavian kitchens. We think she’s got it down. –Natalie Gallagher klubbkrokstrom.com
KC
AWARDS
Ice Cream & Custard
Fried Chicken
Burger
Pizza
Betty Rae’s Ice Cream
Rye
Hogshead Kansas City
Waldo Pizza
Now operating two locations in the Kansas City area, Betty Rae’s Ice Cream makes it easier than ever to snag an artisan scoop. David Friesen and Mary Nguyen built their business on quality ice cream made with flavors that range from classic vanilla bean and strawberry to wild jasmine-green tea, plum-dark chocolate and blackberry crisp. –Jenny Vergara bettyraes.com
Making fried chicken at Rye is an exercise in patience. It starts in a 24-hour brine of salt, honey and spices followed by a 24-hour drying period. It’s then transferred to a slurry bath and flour dredge before being fried. It’s worth every minute of the prep, however – the outside is crispy and flaky while the meat inside is tender and juicy. –A.F. ryekc.com
Before Hogshead opened in late 2017, its burger was already famous. The two-time award winner is made using almost exclusively local ingredients, including Midwestern ground beef and thick-cut bacon from Daily’s Premium Meats in St. Joseph, Missouri. The burger explodes with freshness and flavor. –A.F. hogsheadkc.com
Waldo Pizza makes an effort to offer real variety to all its diners, no matter their dietary restrictions or choices. It doesn’t hurt that everything that comes out of the kitchen is darn good, too, from gluten-free vegan ratatouille pizza and a Greek pie topped with lamb merguez, Feta, red peppers, arugula and tzatziki to a classic Margherita. –A.F. waldopizza.net
» Runner-Up
» Runner-Up
Glacé Artisan Ice Cream, glaceicecream.com
Stroud’s, stroudsrestaurant.com
» Runner-Up
Westport Flea Market, westportfleamarket.com
» Runner-Up
Papa Keno’s Pizzeria, papakenos.com
Sandwich Shop
Caterer
Food Truck: Savory
Food Truck: Sweet
Pigwich
Local Seasons Catering & Events
Wiener Wagon
Betty Rae’s Ice Cream Betty Rae’s custom-built, turquoise ice-cream truck can serve 15 flavors of its from-scratch ice cream in cups, cones, sundaes and root beer floats. Book the truck to enjoy fun flavors like Cereal Milk, chile-mango, chocolate brownie and blueberry-maple pancake in your own backyard. –J.V. bettyraes.com
Since opening in 2013, Pigwich has proved a runaway hit for chef Alex Pope and business partner Matt Kafka. In January, the sandwich spot and its sister business, Local Pig butcher shop, relocated to City Market. If you have a big appetite, try the Big Pig sammie: a pork patty and fried pork tenderloin topped with jalapeño pickles, three cheeses and a smear of ‘nduja. –A.F. thelocalpig.com/pigwich
Chef Sean Kirby has always split his time cooking in the kitchen, foraging in forests and visiting local farms. When he launched Local Seasons Catering & Events in 2013, he brought all three passions together, specializing in custom menus that change with locally grown and foraged ingredients. –J.V. localseasonscatering.com
In 2012, chefs David Duerr and Jessica Rush decided the best way to draw attention to their from-scratch dogs was with a self-built grill cart. Today, though they also have a brick-and-mortar, they still cook hot dogs and sausages from their truck around the greater Kansas City area. Try the bacon sausage with gravy or the classic dog with a brisket-Wagyu frankfurter. –J.V. wienerwagonkc.com
» Runner-Up
» Runner-Up
» Runner-Up
The Bite, thebitekc.co
The Bite, thebitekc.co
» Runner-Up
Seven Swans Crêperie, sevenswanscreperie.com
KC Pinoy, kcpinoy.com
artisan food shop
kitchen/bar store
Store: Wine Selection
Store: beer Selection
Local Pig
Pryde’s Kitchen & Necessities
Cellar Rat
Gomer’s Midtown
The recent relocation of Local Pig was all part of chef Alex Pope and business partner Matt Kafka’s master plan to expand their retail footprint. Shop the excellent selection of sausages, steaks, pickles and grab-and-go entrées, such as pork tamales or lasagna, and pick up a bottle of wine to pair with it. There’s something for the kids, too: Namely, we love the marshmallow-cereal bar. –J.V. thelocalpig.com
Part of Pryde’s recipe for success is that the 10,000-square-foot store has been family owned and operated for more than 50 years. Owner Louise Meyers offers everything from cotton tea towels and culinary tools to colorful Fiestaware. The “hardware store for home cooks,” also has a sweet lower level: Ashleigh’s Bake Shop, which sells pies, whole or by the slice. –J.V. prydeskitchen.com
Cellar Rat is serious about wine education. Check the calendar for weekly wine tastings, where for $10 or less you can sample varietals from specialty producers and high-end cases. Regular wine classes are also offered – and the staff is more than happy to help you find the perfect bottle for any occasion. Not a wine drinker? Beer and spirits are also available. –N.G. cellarratwine.com
From yard beers to microbrews to rare, imported Belgian ales, Gomer’s Midtown stocks it all. The selection here can be overwhelming, especially if you’re interested in building your own six-pack, but what’s great about this unpretentious shop is the staff – including wine director Jim Coley. The team at Gomer’s is always ready to answer questions and make recommendations. –N.G. gomersmidtown.com
» Runner-Up
» Runner-Up
» Runner-Up
» Runner-Up
Better Cheddar, thebettercheddar.com
The Culinary Center of Kansas City, kcculinary.com
Lukas Liquors, lukaskc.com
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AWARDS
KC
Michael Corvino has been a favorite among Kansas City diners since his time at The American, so it’s no surprise that Corvino Supper Club & Tasting Room – which he opened in 2017 with his wife, co-owner and general manager Christina Corvino – is solidifying his reputation as one of the best and brightest chefs in the region. National tastemakers are also taking note: In 2019, Corvino was a finalist for the James Beard Foundation’s coveted Best Chef: Midwest award. At the restaurant, he offers elegant contemporary dishes in a stylish atmosphere. Whether you’re enjoying a multi-course tasting menu or bar snacks – such as the seaweed donuts with salmon roe and crème fraîche – it’s hard not to have a good time. –N.G. corvino.com
chef of the year Michael Corvino
Corvino Supper Club & Tasting Room
» Runner-Up
Nick Martinkovic, Noah’s Cupboard in Weston, Missouri
eatnoahscupboard.com
PHOTO BY paul andrews
Bar Program: beer
Bar Program: Wine
Bar Program: Cocktails
Bier Station
Ça Va
The Monarch Cocktail Bar & Lounge
Let’s pretend for a second that nothing strikes your fancy at Bier Station in Waldo, where kegs from across the region are tapped daily to supply 28 taps. The bartenders at Bier Station make it impossible for you to walk away thirsty; there’s an expansive cooler stocked with brews from local and far-flung places to wet your whistle, which you can purchase to go or sip on-site in the bar area or on the patio. –N.G. bierstation.com
Sure, Ça Va’s wine list is centered on Champagne – but who’s going to be mad about that? And yes, the tiny jewel-box of a bar means you might be in for a bit of a wait on a busy night. For wine geeks, there’s plenty of fine Champagnes to choose from, plus fun pét-nats and biodynamic wines. And for the budget-conscious, there’s a $25 bottle of bubbles offered on Sundays, which lets you make the most of the mimosa bar at brunch. –N.G. cavakc.com
The illustrated cocktail menu at The Monarch Cocktail Bar & Lounge features 40-plus cocktails, each one more tempting than the last. Bar manager Brock Schulte has dreamed up a drink for every palate, from innovative riffs on the Negroni to over-the-top Tiki numbers. There’s also entertainment: Techniques like fat-washing (with prosciutto as well as peanut butter) are fun to watch and downright scientific. –N.G. themonarchbar.com
» Runner-Up
» Runner-Up
» Runner-Up
Martin City Brewing Co., martincitybrewingcompany.com
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The Antler Room, theantlerroomkc.com
Farina, farinakc.com
Thank you for making us your favorite sushi joint in Kansas City for the 4th year
Bob’s Wasabi Bob’s Wasabi
Thank you
Feast Readers For Voting Us #1 Kitchen And Bar Store In Kansas City
115 WESTPORT ROAD, KANSAS CITY MISSOURI 64111
MONDAY - SATURDAY 10:00 - 6:00 CLOSED 9/2 - LAbOR DAY hTTPS://PRYDESKITChEN hTTPS://PRYDESKITChEN.COM COM
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Menu now featuring select German entrees, sandwiches and appetizers as well as our Tavern favorites. Daily lunch and evening specials • Beef and pork supplied by Schubert‘s smokehouse Large selection of German beers • Large outdoor patio 602 N Main St, Columbia, IL 62236 | http://tinyspub.com/
Thank you Kansas City for voting us #1 again! We couldn't do it without your support, it is an honor and truly appreciated.
1701 Baltimore Ave • Kansas City MO / a u gu s t 2 019
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AWARDS
Regional Brewery
Microbrewery
Boulevard Brewing Co.
Crane Brewing Co.
When Boulevard Brewing Co. first opened in 1989, it was the original craft brewery in Kansas City. Today, founder John McDonald is sometimes referred to as the city’s craft-beer godfather. Things have changed quite a bit since then as the craft beer industry has exploded, but even among all the competition, Boulevard stays relevant. And so does Boulevard’s Tank 7, the perfect farmhouse saison. –N.G. boulevard.com
» Runner-Up
Free State Brewing Co. in Lawrence, Kansas, freestatebrewing.com
The impossibly inventive Michael Crane, Chris Meyers and Jason Louk founded Crane Brewing Co. in 2014 – and a half-decade into the business, the brewers haven’t lost their creativity. The beet weiss is spectacularly pink and delicious, and flagship beers include the tea weiss and farmhouse IPA. –N.G. cranebrewing.com
Best
pastry chef Megan Garrelts
KC Bier Co., kcbier.com
Darrell Loo, Waldo Thai Place It’s hard not to love Darrell Loo’s cocktails. As the bar manager at the progressive Waldo Thai Place, he makes it his mission to take guests on a journey to distant lands with ingredients that aren’t normally found behind a bar (hello, durian) and gorgeous presentations, such as the Soy, We Meet Again, with bourbon, basil, ginger, palm sugar, soy sauce and frozen lemon. –N.G. waldothaiplace.com
» Runner-Up
Jill Cockson, Swordfish Tom’s, facebook.com/pages/category/cocktail-bar/swordfish-toms-1616559905309245
Distillery
Winery
J. Rieger & Co.
Amigoni Urban Winery
» Runner-Up
Tom’s Town Distilling Co., toms-town.com
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Bluestem and Rye
» Runner-Up
Mixologist
Last month, J. Rieger & Co. opened its new distillery and tasting room next door to its original production building, now a barrel rickhouse, in the historic Electric Park district of the East Bottoms – a herald of the four-yearold brand’s growing success and staying power. Founders Andy Rieger and Ryan Maybee are distributing their spirits in 20-plus states, and with their sparkling new digs, we should expect a full-on national takeover in no time. –N.G. jriegerco.com
KC
Who knew European wine varietals could flourish in Missouri soil? Michael and Kerry Amigoni had a hunch when, nearly 20 years ago, they planted their first grapes. Today, Amigoni Urban Winery produces around 5,000 cases of wine a year – mostly Cabernet Franc, Cabernet Sauvignon, Chardonnay and Viognier, and limited production wines such as Sangiovese, Tannat and Syrah – with grapes grown in California’s Lodi area. –N.G. amigoni.com
» Runner-Up
Holy-Field Vineyard & Winery in Basehor, Kansas, holyfieldwinery.com
Megan Garrelts isn’t just a pastry chef: She’s a pastry queen. As one-half of the dynamic husband-and-wife team behind lauded finedining restaurant Bluestem and Rye (in Leawood, Kansas, and on Country Club Plaza), Garrelts has helped shape the sweets scene in Kansas City. These days, she’s more visionary and director than clogsin-the-kitchen chef, but that doesn’t mean she’s any less of an influence. If anything, it gives her more street cred: She’s built a reputation on desserts that fit at Bluestem (see: milk chocolate and Bing cherry terrine with sheep’s milk fritters) and homestyle classics, such as her incomparable banana cream and lemon meringue pies at Rye. –N.G. bluestemkc.com, ryekc.com
» Runner-Up
Jessica Armstrong, Novel, novelkc.com photo by zach bauman
Thank You Feast Readers!
BEST CHEESE MAKER FEAST 50
AT YOUR NEXT EVENT WITH
GREENDIRTFARM.COM
CONTACT OUR CATERING TEAM: Q39 MIDTOWN: 816.255.3753 EXT 3 | Q39 SOUTH: 913.951.4505 Q39KC.COM | INFO@Q39KC.COM | @Q39KC
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best new restaurant farina
Highly anticipated Farina opened in the Crossroads Arts District in February, and with it, chef-owner Michael Smith has again pushed himself to the forefront of Kansas City’s dining scene. Farina is almost always full – be sure to make reservations a couple weeks in advance. And it’s easy to understand why people are clamoring for Smith’s modern Italian dishes, each of which gets a touch of decadence. There’s bruschetta studded with hearty pieces of king crab, a moon-white orb of burrata slathered with caviar and a show-stopping wood-fired veal chop. But the pasta is the main attraction, including rotating dishes and permanent fixtures, such as the Four Kings of Rome with spaghetti cacio e pepe, rigatoni all’Amatriciana, tagliatelle Bolognese and bucatini carbonara. –N.G. farinakc.com PHOTO BY anna petrow
» Runners-Up
Noah’s Cupboard, in Weston, Missouri
eatnoahscupboard.com
Waldo Thai Place waldothaiplace.com
%PG
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KC
AWARDS
Butcher Shop
Steakhouse
Coffee Roaster
Coffee shop
McGonigle’s Market
Golden Ox
The Roasterie
Messenger Coffee Co.
For almost 70 years, McGonigle’s Market has been Kansas City’s go-to for fresh cuts of meat. Founded in 1951 by Bill McGonigle, the corner grocery store is well-known for its quality meat and trusted butchers. With son Mike McGonigle now at the helm, McGonigle’s remains a destination for premium aged beef, Berkshire pork, lamb and veal. –J.V. mcgonigles.com
Last summer, Jill Myers and Wes Gartner resurrected beloved Kansas City steakhouse Golden Ox, serving juicy steaks, fresh seafood and more. Choose from classics, such as a 16-ounce, dry-aged Kansas City strip or 34-ounce bone-in rib eye or opt for something unexpected, such as the mint pesto-rubbed grilled rack of lamb. –A.F. goldenoxkc.com
» Runner-Up
» Runner-Up
The Local Pig, thelocalpig.com
When Danny O’Neill launched The Roasterie in 1993, his ideas were already way ahead of the coffee curve. The Roasterie’s core offerings are sourced directly from more than 10 farmers at fair prices. Those beans are then air-roasted to create smooth, flavorful cups of coffee. –J.V. theroasterie.com
Messenger Coffee Co.’s stunning three-story coffee shop and bakery welcomes you in with a team of top-notch baristas ready to make your favorite hot or cold coffee drinks. In a hurry? Pop in to grab a six-pack of Messenger’s handcrafted cold brew, conveniently sold in crushable 12-ounce cans. –J.V. messengercoffee.co
» Runner-Up
» Runner-Up
Messenger Coffee Co., messengercoffee.co
The Roasterie, theroasterie.com
Stock Hill, stockhillkc.com
Barbecue
Vegetarian-only
Brunch
Bake Shop
Joe’s Kansas City Bar-B-Que
Café Gratitude
Succotash
Ibis Bakery
The late, great Anthony Bourdain once proclaimed that Joe’s Kansas City Bar-B-Que serves, “the best barbecue in Kansas City, which makes it the best barbecue in the world.” You’ll hear no disagreement from us – the pork ribs offer a satisfying bite and tug, and the Z-Man sandwich (beef brisket, crispy onion rings and melted Provolone) is the stuff of dreams. –A.F. joeskc.com
» Runner-Up Q39, q39kc.com
Plant-based restaurants like Café Gratitude are something of a rarity in Kansas City, which makes its creative cuisine even more craveable and exciting. Café Gratitude offers everything from raw, health-conscious options such as coconut curry soup to indulgent comfort foods such as the herb-and-cornmeal-crusted eggplant Parmesan. –A.F. cafegratitudekc.com
With a brunch menu that includes everything from fresh-pressed juices to the Modern Elvis (vegan French toast with caramelized bananas, organic almond butter and crumbled housemade vegan bacon), there’s something for everyone at Succotash. Yet what makes Succotash especially memorable is its eclectic atmosphere. –A.F. facebook.com/succotashkc
» Runner-Up
» Runner-Up
Dead Beet Taco Shop, facebook.com/deadbeettacoshop
The Farmhouse, eatatthefarmhouse.com
Ibis Bakery has a bread or baked good for every occasion. Country, polenta or traditional baguette loaves are perfect for serving with lunch or dinner, while breakfast is covered with a seasonal French-style kouign-amann pastry with a flaky, sugary exterior giving way to a custardy center. You can find the fresh-milled bread and pastries at three retail locations across the Kansas City area. –J.V. ibisbakery.com
» Runner-Up
McLain’s Market, mclainskc.com
Seafood
Fast-Casual
Donut Shop
Confectioner
Bristol Seafood + Steak + Social
Spin! Neapolitan Pizza
LaMar’s Donuts
André’s Confiserie Suisse
Variety, freshness and consistency mark a visit to Bristol Seafood + Steak + Social. Fresh fish and seafood are flown in daily from around the country, so whether you’re after fresh crab, lobster, ahi tuna, oysters or even trout, you’ll be eating the best, accompanied by equally tasty seasonal salads and sides. Cap off your meal with a trio of housemade sorbets and ice cream. –A.F. bristolseafoodgrill.com/kansascity
Spin! Neapolitan Pizza has quite the pedigree: The original menu was developed in 2004 by James Beard Award-winning chef Michael Smith, who continues to be involved with the brand today. Get a taste of that same freshness and quality in a dizzying array of made-to-order pizzas, fresh salads, from-scratch soups and housemade gelato, available at 11 Kansas Cityarea locations. –A.F. spinpizza.com
Kansas City’s love for LaMar’s Donuts runs deep. Founder Ray LaMar, dubbed the “king of donuts” by Jay Leno, opened his first shop in the 1960s; today, LaMar has amassed 25 locations across five states. Known for filled and glazed yeast donuts, fans flock here for fruit- and cream-filled Bismarks, fruit fritters and maple and chocolate bars. Call in advance to snag an apricot- or coconut cream-filled Bismark. –J.V. lamars.com
Chef René Bollier continues to honor his family’s 64-year legacy in Kansas City by making fine Swiss chocolates in addition to an eye-popping selection of Swiss-style pastries, tortes and baked goods. At locations in Kansas City and Leawood, Kansas, you’ll find unique specialties such as chocolate-covered almonds and fleur de sel caramels just waiting to be boxed up. –J.V. andreschocolates.com
» Runner-Up
» Runner-Up
» Runner-Up
» Runner-Up
Jarocho Pescados y Mariscos, jarochokc.com
Poi-ō, polloskc.com
Hurts Donuts, wannahurts.com
Christopher Elbow Chocolates, elbowchocolates.com / a u gu s t 2 019
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Considering his background in the industry, it’s hardly fair to consider David Padberg a rising star – although perhaps it’s true here in Kansas City. He’s a veteran of some of the best restaurants in Portland, Oregon, (think Park Kitchen and Raven & Rose) and has worked with lauded chefs. After beefing up his résumé on the West Coast and spending a couple years in Santa Fe, New Mexico, at Izanami, an izakaya restaurant at the Ten Thousand Waves Japanese Spa, the Kansas City native is back in his hometown. As the chef de cuisine at Farina, Padberg ensured consistency in the elegant Italian dishes coming out of the kitchen. Padberg aims to incorporate fresh flavor combinations and seasonal ingredients into his cooking – and we have a feeling there’s even more on the horizon for this talented chef. –N.G.
Dante Martinez, The Campground thecampgroundkc.com
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David Padberg
PHOTO BY anna petrow
» Runner-Up
rising star
KC
AWARDS
Chinese
Vietnamese
Italian
Mexican
Bo Lings
Vietnam Café
Bella Napoli
Port Fonda
With a handful of locations to choose from and an impressive menu featuring Sichuan-, Cantoneseand Beijing-style regional dishes (plus weekend dim sum service at the Country Club Plaza and Overland Park, Kansas, locations), Bo Lings offers customers a diverse range of Chinese fare and full bar services. Visit one of its six Missouri and Kansas locations for a taste, or hire them for your next catering event. –A.F. bolings.com
Vietnam Café is a cozy, family-run Columbus Park institution. It’s most celebrated for its silky, satisfying pho, as well as its vast (and very affordable) menu of curries, noodles and hot pots. The shaking beef and mussels in black bean sauce are must-try house specialties, but we also love the banh tom chien (deep-fried sweet potatoes). –A.F. vietnamcafekc.com
Italian cuisine has returned to the forefront of modern dining in Kansas City over the past few years, but Brookside’s Bella Napoli has been offering consistently great Italian classics for nearly two decades. The trouble here is choosing just one entrée from its selection of fresh pasta, Neapolitan-style pizza, steak and seafood. End your meal with the tiramisu, which is made in-house daily. –A.F. kcbellanapoli.com
Chef Patrick Ryan’s Port Fonda is a Westport staple that continues to impress diners with its reliably good Mexican-inspired fare. Try the tender birria (wood-roasted bone-in goat), barbacoa or rich chorizo fundido and the six fresh, housemade salsas. Ryan often visits Mexico, particularly Oaxaca and Jalisco, for inspiration, and the mezcal and dinner menus benefit from his travels. –A.F. portfonda.com
» Runner-Up
» Runner-Up
» Runner-Up
ABC Café, abccafeop.com
» Runner-Up
Pho KC, facebook.com/pages/pho-kcrestaurant/114100725288783
Farina, farinakc.com
Jarocho Pescados y Mariscos, jarochokc.com
Japanese
cheesemaker
Bread Baker
Charcuterie Maker
Bob Wasabi Kitchen
Green Dirt Farm
Ibis Bakery
Local Pig
in Weston, Missouri The key to chef Bob Shin’s success is his obsession with freshness and sourcing – one that few other sushi chefs in town can match. At his family-run Volker restaurant, Bob Wasabi Kitchen, opt for generous pieces of sashimi or nigiri or choose from a small selection of excellent sushi rolls, poke bowls or the spicy fish bowl, a cold take on Korean bibimbap. –A.F. bobwasabikitchen39.com
» Runner-Up
Drunken Fish, drunkenfish.com/kansas-city
Sarah Hoffmann, owner of Green Dirt Farm in Weston, Missouri, and her team make award-winning sheep’s milk cheeses with help from her happy, grass-fed flock. Sample and purchase the cheeses at the creamery or browse her selection online. Fan favorites include Dirt Lover and Prairie Tomme. –J.V. greendirtfarm.com
With its mill proudly displayed at the downtown location, Ibis Bakery makes it easy to taste quality grain in every bite. The olive-lemon loaf with Castelvetrano olives, fresh lemon zest and Herbes de Provence is a popular choice, or queue up for Cheese Slipper Fridays, where Ibis sells four different cheese slippers starting at 6:30pm. –J.V. ibisbakery.com
» Runner-Up
» Runner-Up
Borgman’s Dairy in Kansas City, facebook.com/borgmansdairyfarm
Farm to Market Bread Co., farmtomarketbread.com
Alex Pope first started making charcuterie while working under chef Celina Tio at The American in Kansas City. Today, at Local Pig, he and business partner Matt Kafka pride themselves on serving some of the best charcuterie in town – think bacon and rabbit pâté, headcheese, scrapple, salami cotto and kielbasa. –J.V. thelocalpig.com
» Runner-Up
Fantasma’s Finest from Paradise Locker Meats in Trimble, Missouri, paradisemeats.com
Happy Hour
Outdoor Dining
Extra Virgin
Gram & Dun
James Beard Award-winning chef Michael Smith’s Extra Virgin takes great care of the after-work crowd, offering a substantial half-price menu during happy hour. Highlights from the dinner menu include the sea urchin-squid ink spaghetti, roasted bone marrow and grilled oyster mushrooms, just to name a few. Cocktails, beer and wine are also offered at half-price during happy hour. –A.F. extravirginkc.com
In addition to its prime people-watching location on Country Club Plaza, Gram & Dun’s patio is a favorite because it suits all your needs. Relax in the luxe outdoor lounge furniture by the fire pit, sit at the outdoor bar and enjoy cocktails or snag a seat at one of a dozen tables for a more leisurely meal. Stop in during social hour for killer food and drink specials, including the indulgent beef-fat fries. –A.F. gramanddun.com
Nick and Leslie Goellner opened The Antler Room in 2016 to much national acclaim. Nick draws influence from across the world for his menu; right now, the Georgian pork-and-beef soup dumplings with pomegranate molasses, chile vinegar and chives is a must-try dish. Pair it with a glass of anything from Leslie’s stellar wine cellar. –J.V. theantlerroomkc.com
In the mood for comfort food? Look no further than The Corner Cafe, with locations in Riverside, Liberty and Independence, Missouri. The restaurant’s cozy country décor welcomes you in, but it’s the menu full of diner favorites such as chicken fried steak and eggs, pot roast and pork chops that keep customers coming back for more. Be sure to grab a pie from the bakery on your way out. –A.F. thecornercafe.com
» Runner-Up
» Runner-Up
» Runner-Up
» Runner-Up
Summit Grill, summitgrillkc.com
La Bodega, labodegakc.com
Fine/Contemporary Dining
The Antler Room
Noah’s Cupboard, eatnoahscupboard.com
Diner
The Corner Cafe
Town Topic, towntopic.com / a u gu s t 2 019
81
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11982 dorsett rd. | 314.942.2300 | ddmaustl.com 82
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83
est BCashew Chicken Leong’s Asian Diner
Restaurant of the year Sybill’s Saint James in St. James, Missouri
Springfield natives learn at an early age that everyone’s favorite chicken dish originated at Leong’s Asian Diner. Cashew chicken debuted at the original Leong’s Tea House in the 1960s, and the family business still makes the best in town, topping each savory platter with fat cashews and crisp green onions. –Lillian Stone leongsasiandiner.com
» Runner-Up
Hong Kong Inn, 417.866.3382
» Runner-Up
Black Sheep Burgers & Shakes, blaaacksheep.com
PHOTO BY christi chambers
After half a century of running restaurants, the Schieffers know how to cook. So when the family opened Sybill’s Saint James in 2006, word spread quickly throughout St. James, Missouri. Thirteen years later, love for this picturesque restaurant hasn’t faded. Yes, the juicy, hand-cut steaks and fresh seafood are big draws, but so is the ambiance – including grassy acreage, a white wraparound front porch and three dining rooms housed inside a charming farmhouse. Numbering among its many distinctions is an excellent wine list, with several bottles sourced from vintners right in St. James. –Ettie Berneking sybills.com 84
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AWARDS
SGF
Ice Cream & Custard
Fried Chicken
Burger
Seafood
Andy’s Frozen Custard
Hot Cluckers
Progress
Hemingway’s Blue Water Café
This popular, Springfield-based frozen custard chain has fresh, seasonal flavors down to a science, blending owner Andy Kuntz’s signature creamy vanilla custard with fresh berries, pumpkin pie and even freshly baked chocolate chip cookies. The year-round options are just as impressive: Take the James Brownie Funky Jackhammer, featuring vanilla custard blended with creamy peanut butter, brownie bites and a hot fudge center. –L.S. eatandys.com
» Runner-Up
Newly opened Hot Cluckers currently offers Springfield’s only take on Nashville-style hot chicken. With spice variations ranging from The Nancy (no spice) to the Hot Mother Clucker (very spicy with a hint of sweet), Hot Cluckers has a heat level for everyone, whether you’re into tongue-numbing spiciness or not. Don’t miss the excellent sides, either, like the mac ‘n’ cheese and fried green tomatoes. –L.S. hotcluckers.com
» Runner-Up
Civil Kitchen, facebook.com/civilsgf
One of the best-selling items on the weekend brunch menu at Progress, the house burger features a juicy double patty, American cheese, caramelized onions, pickles and a generous smear of smoked mayonnaise on a brioche bun. Hungry brunch-goers can add bacon or a fried egg for a truly decadent experience. –L.S. springfieldprogress.com
Perched atop the Bass Pro Shops flagship location, Hemingway’s Blue Water Café encourages fishing buddies to put away their lures and bask in well-executed seafood dishes. The buffet is always a hit, but the seafood is truly a treat, with options including pan-seared halibut with a thyme-butter pan sauce. –L.S. facebook.com/hemingwaysbwc
» Runners-Up
» Runners-Up
Grad School, 417.866.8163
Black Sheep Burgers & Shakes blaaacksheep.com
Metropolitan Grill, metropolitan-grill.com
Maes Gelateria, maesgelateria.com
Char Steakhouse and Oyster Bar, facebook.com/ charsteakhouseandoysterbar
Sandwich Shop
Caterer
Food Truck: Savory
Food Truck: Sweet
Druff’s
The Wheelhouse
London Calling Pasty Co.
Pineapple Whip
Druff’s manages to exist as both a no-frills grilled cheese sandwich shop and a comfortable gathering place for Springfield’s cool kids. The menu features grilled cheese sammies, hot soup, cold beer and everything in between for breakfast, lunch and dinner, with a stacked lineup of ooey-gooey sandwiches named after the owners’ pals. –L.S. yumdruffs.com
One of Springfield’s most innovative food trucks is now better known for catering bright, zesty, globally inspired dishes with an emphasis on Asian and Mexican flavors. The menu showcases international ingredients, including house-ground spices and from-scratch sauces that are vegan and allergy-friendly. –L.S. wheelhousefood.com
London Calling Pasty Co. offers both traditional and flashy riffs on the classic British hand pie, with a menu full of perfectly crimped pasties in flavors such as bangers and mash and chicken tikka masala. The hand pies are best enjoyed alongside a hot sausage roll, a bag of crisps and a refreshing Fentimans cola. –L.S. londoncallingpastycompany.com
For more than 40 years, Pineapple Whip’s cheery yellow trucks have been sweetening up Springfield. Think of Pineapple Whip as sorbet meets soft serve – with three times the fluff of any other frozen treat, it’s the quintessential way to cool down in the Ozarks. New flavors include banana-pomegranate, grape and mango-peach. –L.S. pineapplewhip.com
» Runner-Up
» Runner-Up
» Runner-Up
» Runner-Up
Sub Shop, facebook.com/subshopsseminole
The Traveling Chef, thetravelingchefcatering.com
The Wheelhouse, wheelhousefood.com
Hurts Donut Wham-bulance, wannahurts.com
artisan food shop
kitchen/bar store
Store: Wine Selection
Store: beer Selection
MaMa Jean’s Natural Market
Everything Kitchens
Brown Derby International Wine Center
Brown Derby International Wine Center
Shopping at locally-owned MaMa Jean’s Natural Market keeps your dollars in Springfield. The city’s largest full-scale natural grocery store chain specializes in a variety of hard-to-find organic products and international delights. Departments span wine and beer, organic produce and locally sourced meats. –L.S. mamajeansmarket.com
Everything Kitchens is a kitchen store created by food-lovers, selling everything from industrialgrade countertop kitchen appliances to specialty cookware. The brick-and-mortar offers a wide selection, but the online store is arguably more impressive, including one of the more complete culinary catalogs we’ve seen from a small business. –L.S. everythingkitchens.com
Sampling vino while strolling through Brown Derby International Wine Center makes for a solid Saturday afternoon. The well-trained staff are more than willing to help customers brush up on their wine knowledge and pick out a domestic or imported bottle for a picnic or swanky dinner party. –Tessa Cooper brownderby.com
With a wide selection of domestic and imported beer, Brown Derby International Wine Center is a one-stop-shop for parties or just a night in. Glancing around the coolers, craft-beer fans will see familiar local labels from Mother’s Brewing Co., Boulevard Brewing Co. and Piney River Brewing Co. –T.C. brownderby.com
» Runner-Up
» Runner-Up
» Runner-Up
» Runner-Up
Chabom Tea & Spices, indieteaspice.com
The Market, themarketspringfield.com
Macadoodles, springfield.macadoodles.com
Macadoodles, springfield.macadoodles.com / a u gu s t 2 019
85
AWARDS When husband-and-wife team Michael and Jenny Cho opened Craft Sushi last year, their concept was simple: build-your-own sushi bowls and rolls. Simply decide on a bowl or a sushi roll, choose your base – rice, soba noodles, quinoa or mixed greens – and pick a protein, sauce and some veggies. Can’t make up your mind? Select one of the house creations, such as the Old Bay Roll with crab, cream cheese, apple and pickled jalapeños with Old Bay seasoning and your choice of sauce. As an added bonus, the kitchen sources much of its produce from Urban Roots Farm in Springfield and Willow Mountain Mushrooms in Tecumseh, Missouri. –E.B. craft-sushi.com
SGF
best new restaurant Craft Sushi
Fast-Casual
Craft Sushi Craft Sushi is the unofficial hero of lunchtime in Springfield, offering fresh, healthy, fast-casual bowls and rolls. The build-your-own order line allows guests to customize sushi rolls, sushi burritos and poke or rice bowls. Craft Sushi also pays special attention to dietary restrictions, offering a variety of gluten- and dairy-free options. –L.S. craft-sushi.com
» Runner-Up
City Butcher, citybutchersgf.com
» Runner-Up Progress,
springfieldprogress.com
Japanese
Craft Sushi
PHOTO BY christi chambers
Owners Jenny and Michael Cho incorporate both home-style Korean- and Japanese-inspired dishes into Craft Sushi’s menu, including sushi, poke bowls and infused teas. The poke bowls are especially tasty, served over rice, quinoa, salad greens or – our favorite – cold Japanese soba noodles. –L.S. craft-sushi.com
» Runner-Up
Nakato Japanese Steakhouse and Sushi Bar, nakato.com
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locally made spirits well crafted cocktails
Let us provide your Kitchen Solution – We LIVE for this – Come and See!
tues-thurs 4-10pm | fri 4-11pm | sat 12-11pm | sun 2-6pm 210 st. james street, suite d | columbia, mo 65201 (573) 777- 6768
636-244-2378 • www.stcharlesrestaurantequipment.com AWARD WINNING REUBEN
THE SPIRIT OF BROWN DERBY • Award Winning Derby Deli
ncheon,
next lu for your dine
on our al fresco
atio all year p
• Award Winning Wine Selection • Award Winning Beer Selection • Self Serve Wine Kiosk • Rare Scotch and Whiskeys • Wine Sommeliers
2023 S. Glenstone Springfield, MO 65804 417-883-4066 www.brownderby.com
5201 Southwest ave, St. louis, Mo 63139 for reservations call: 314-772-4454
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AWARDS
SGF Best
Coffee Roaster
Coffee shop
Mudhouse Coffee
Mudhouse Coffee
With more than a decade of small-batch roasting experience, the team at Mudhouse Coffee has developed a reputation for quality and consistency. Mudhouse’s beans are sourced from regions in Brazil, Ethiopia and Colombia, ensuring a blend for every palate. Locals can also try signature blends at local eateries including Bambinos Cafe and Tea Bar & Bites. –L.S. mudhousecoffee.com
When Mudhouse Coffee opened 20 years ago, Springfield was in a period of change, as business in the suburbs started to outpace investment downtown. Today, downtown is thriving, and Mudhouse is more popular than ever. The oldschool shop serves classic and flavored coffee and espresso drinks, loose-leaf teas, housemade baked goods and other snacks in a warm, inviting atmosphere. –L.S. mudhousecoffee.com
» Runner-Up
» Runner-Up
pastry chef Lisa Cothran
Star Cakes Bakery
The Coffee Ethic, thecoffeeethic.com
The Coffee Ethic, thecoffeeethic.com
Brunch
Aviary Cafe Aviary Cafe’s French-inspired menu is constantly evolving, expanding far past its original lineup of savory and sweet Breton-style crêpes to include sides such as pommes frites and Brussels Sprout Crispers. These days, brunch fans can still enjoy classics such as The Farmer, with eggs, cheese and your choice of ham, applewood smoked bacon or sausage rolled in a sweet crêpe. More adventurous palates will appreciate entrées such as breakfast poutine alongside a mimosa or French 75. –L.S. aviarycafe.com
» Runners-Up
Early Bird Breakfast Pub, facebook.com/earlybirdbreakfastpub
The Keeter Center at College of the Ozarks in Point Lookout, Missouri, keetercenter.edu
Confectioner
Donut Shop
Askinosie Chocolate
St. George’s Donuts
Located on Springfield’s historic Commercial Street, Askinosie Chocolate is a bean-to-bar chocolate factory. Askinosie works directly with global cacao farmers to produce ethical, consistently flawless chocolate bars. The CollaBARation bar series, made in partnership with big names including Jeni’s Splendid Ice Creams, are must-trys. –L.S. askinosie.com
Consistently regarded as Springfield’s best classic donut shop, St. George’s specializes in from-scratch donuts made using age-old pastry techniques. Although the shop undoubtedly churns out the area’s best chocolate cake donut, the old-fashioned glazed sour cream donut is a real treat for the discerning donut dilettante. –L.S. stgeorgesdonuts.net
» Runner-Up
» Runner-Up
Amycakes Bakery, amycakesbakery.com
Hurts Donut Co.,wannahurts.com
Give Lisa Cothran some buttercream icing, and she’ll hand you back edible pieces of art. Whether it’s dreamy tiered wedding cakes, unicorn cakes or fluffy cupcakes topped with sugary mini tacos, this baker and pastry chef knows how to satisfy a sweet tooth. Cothran opened Star Cakes Bakery in 2011 after a lifetime of baking, and aims to please with a balance of beautiful treats that aren’t too ornate to eat: She intentionally limits fondant work to accent decorations, which keeps dessert-lovers happy. –E.B. facebook.com/ starcakescoc
» Runner-Up
Taedra Kant, facebook.com/supreme-kringle-bakery118068704877349
photo by dean groover
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ARD
S
A
W
2019
sister restaurant
cafe cusco Best Vegetarian
Missouri’s
Only
Dutch RestauRant 334 East Commercial cial St. S | Springfield, MO | 417.344.0085 | vangoghseet angoghseet angoghseeterie.com
#stayfried
314.531.4668 3108 Olive St. (63103) www.stlsouthern.com
Open 7 Days a Week
City of Festus
sundays at sunset sEPTEmbER 15: ThE mObb sEPTEmbER 22: REvOluTIOn band sEPTEmbER 29: JOsh PRunO OcTObER 6: KIm massIE OcTObER 13: cROssROads
In sunsET PaRK #1 sunsET PaRK dR, FEsTus 63028 | w w w . c i t y o f f e s t u s . o r g
For a one night stay or a weekend getaway, stay at one of these fine establishments. / a u gu s t 2 019
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chef of the year Vito Palmietto
Vito’s Kitchen
When Vito Palmietto showed up on the Springfield dining scene in 2015 serving New York-style pizzas, fans clamored for more – and Palmietto didn’t disappoint. He keeps them coming back with best-selling pies such as the Vito, with whole-milk mozzarella, Genoa salami, hot cherry peppers, local honey and vine-ripened tomato sauce. Now, he also hosts pop-up cooking classes sporadically throughout the year. If you’re not looking to get elbow deep in some floury crust, Palmietto will happily step in and offer his culinary prowess during a private chef dinner. –E.B. vitoskitchen.net PHOTO BY starboard & port creative
» Runner-Up Anna Davis,
privatechefanna.com
Pizza
Vito’s Kitchen Vito’s Kitchen promises a “socially charged culinary experience,” one it definitely delivers on with its massive hand-tossed pizzas. The traditional New York-style pies can easily feed three, with chewy cold-risen crusts that promise to delight even the most discerning pizza snobs. Stop in for dinner Wednesday through Friday to grab a slice and a cola. –L.S. vitoskitchen.net
» Runner-Up
Pizza House, springfieldpizzahouse.com
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AWARDS
SGF
Distillery
Winery
Regional Brewery
Microbrewery
Missouri Spirits
St. James Winery
Boulevard Brewing Co.
4 by 4 Brewing Co.
in St. James, Missouri
in Kansas City
As its name implies, Missouri Spirits celebrates the Midwest through its house bourbon, corn whiskey, gin, rum and vodka made with regionally grown ingredients. Stop by the distillery and tasting room to sip spirits solo or in a cocktail. Try the Missouri Mule with housemade ginger beer, and for a summery twist, add blackberry, blueberry or raspberry syrup. For a double dose of local flavor, the black walnut Old Fashioned can’t be beat. –T.C. missourispirits.com
Save on Napa Valley plane tickets and take a road trip to St. James Winery in St. James, Missouri, for a tasting and tour. The winery produces red, white, rosé and sparkling wines using Missouri-grown grapes. Grape growers use sustainable farming practices whenever possible, too, such as monitoring the soil’s moisture to use less water. –T.C. stjameswinery.com
Kansas City-based Boulevard Brewing Co. has won the hearts of craft-beer fans across the country, and in Springfield, the brewery is a household name. Chances are you aren’t too far from a can of Boulevard – gas stations, bars, restaurants and grocery stores across town carry classics like pale ale and unfiltered wheat as well as newer offerings like the seasonal ginger-lemon radler. –T.C. boulevard.com
» Runner-Up
» Runner-Up
» Runner-Up
Copper Run Distillery in Walnut Shade, Missouri, copperrundistillery.com
Leaky Roof Meadery in Buffalo, Missouri, leakyroofmeadery.com
Bar Program: beer
Bar Program: Wine
Alamo Drafthouse
Cellar + Plate
Where else besides Alamo Drafthouse can you melt into a recliner, sip on one of 48 beers on tap and enjoy the latest flick? You can even linger afterward at the in-house bar, The Backlot. Alamo’s beer list includes Missourimade favorites such as Mother’s Brewing Co.’s Mother’s Cobra Scare and Schlafly Beer’s white lager. –T.C. drafthouse.com/springfield
Cellar + Plate owner Mary Guccione is a first-level sommelier, and the bar’s impressive wine list reflects her knowledge. With more than 35 wines available by the glass and 15 bottles on reserve, there’s something for every palate. Visit the cozy wine bar for a first date or gathering – Guccione has you covered. –T.C. cellarandplate.com
» Runner-Up
417 Taphouse, 417tap.com
» Runner-Up
Cherry Picker Package x Fare, cherrypickerpackage.com
4 Hands Brewing Co. in St. Louis, 4handsbrewery.com
Bar Program: Cocktails
The Golden Girl Rum Club Cocktails at The Golden Girl Rum Club taste just as good as they look, making them a win-win for happy hour and your Instagram. Adventurous palates should try the Satellite of Love with a blend of gold and overproof rums, apricot, falernum, lime juice and bitters. –T.C. thegoldengirl.com
» Runner-Up
Reverie, facebook.com/reveriebar
On any given evening, you can bet that 4 by 4 Brewing Co.’s Springfield taproom and indoor beer garden will be packed with regulars ready to unwind. Since late 2017, the brewery has been pouring its signature brews, including a coffee Kölsch, pineapple IPA and fruited blonde ales made with rotating flavors like raspberry and mango. Located across from Sequiota Park, 4 by 4 provides an ideal watering hole after a long day in the great outdoors. –T.C. 4by4brewingcompany.com
» Runner-Up
Mother’s Brewing Co., mothersbrewing.com
Mixologist
Joshua Widner, Scotch & Soda Joshua Widner first won Springfield over when he co-opened Scotch & Soda in 2012. Today, his cocktail empire includes Scotch & Soda, The Golden Girl Rum Club, Cherry Picker Package x Fare and Best of Luck Beer Hall, and behind the bar, he still loves to experiment with spirits and bitters. –T.C. thescotchandsoda.com
» Runner-Up
Mary Cooksey, The Order, theordersgf.com
Barbecue
Steakhouse
Vegetarian
Butcher Shop
City Butcher and Barbecue
Jimm’s Steakhouse & Pub
Café Cusco
Harter House
City Butcher and Barbecue founder Cody Smith attended culinary school in Austin, Texas, where he eventually developed a serious love for central Texas-style ’cue. Today, crowds line up along the sidewalk outside City Butcher to snag its simple, perfectly smoked brisket, burnt ends, Texasstyle hot links and pork belly sandwich. –L.S. citybutchersgf.com
Jimm’s Steakhouse & Pub boasts a sumptuous interior, an extensive salad bar and perfectly juicy steaks. It’s that consistency – plus prime happy-hour specials – that keep it bustling. Try the Hawaiian sirloin, an 11-ounce certified Angus center cut marinated in pineapple juice. –L.S. jimmssteakhouseandpub.com
Café Cusco, Springfield’s only Peruvian eatery, offers one of the area’s most vegetarian-friendly menus. Vegetarian and vegan dishes are clearly noted here, including fried guacamole and colorful salads. Try the mushroom saltado, featuring mushrooms, peppers, red onions and Roma tomatoes sautéed in a sauce of garlic, white wine and tamari. –L.S. cafecusco.com
The family behind Harter House has been perfecting butchering techniques and family recipes since the late 1800s. Today, with seven locations in the Ozarks, Harter House is Springfield’s de facto destination for rare cuts and some of the best fillets in town. It’s also a one-stop shop for party trays and made-toorder gift packs. –L.S. harterhouse.com
» Runner-Up
» Runner-Up
» Runner-Up
Lost Signal Brewing Co., lostsignalbrewing.com
» Runner-Up
Flame Steakhouse & Wine Bar, flamesteakhouse.com
The Wheelhouse, wheelhousefood.com
City Butcher, citybutchersgf.com / a u gu s t 2 019
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rising star David Pruteanu
Little Danube
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» Runner-Up
Clint McCann, Best of Luck Beer Hall bestofluckbeerhall.com
PHOTO BY travis howard
David Pruteanu’s cooking is deeply rooted in his family history. Thirty-two years ago, Pruteanu’s father, Trajan, escaped Communist Romania into what was then Yugoslavia across the Danube River. In 1987, Trajan moved to Union, Missouri, and his wife, Viorica, and their children followed in 1990. After years of cooking in restaurants across the U.S., Pruteanu opened Little Danube in Ozark, Missouri, in July 2018, serving a menu inspired by his mother’s Eastern European recipes. Little Danube is currently on hiatus – Pruteanu closed the original location this summer and is currently searching for a larger space. Don’t worry, though: Best-sellers such as Hungarian-inspired lángos (deep-fried dough topped with sweet or savory ingredients) and his sarmale cabbage rolls will make the move. –Liz Miller facebook.com/ littledanube
AWARDS
SGF
Chinese
Vietnamese
Italian
Mexican
Leong’s Asian Diner
Bambu Vietnamese Cuisine
Piccolo Contemporary Italian
Cesar’s Old Mexico
in Nixa, Missouri Although Leong’s Asian Diner is known for its signature cashew chicken, the rest of the menu features a mix of both Americanized and traditional Chinese dishes. Try the Cantonesestyle slow-roasted duck topped with a generous pour of tangy plum sauce and served with baby bok choy for a welcome crunch. –L.S. leongsasiandiner.com
» Runner-Up
Hong Kong Inn, 417.866.3382
Bambu Vietnamese Cuisine is one of the only pho spots in Springfield, yet there’s so much more to love here. Bambu makes an especially tasty bún – a vermicelli dish with generous portions of beef, barbecued pork, shrimp, chicken or tofu. And the spring rolls with shrimp, sliced pork and mint leaves are extra refreshing on a hot day. –L.S. facebook.com/bambu-vietnamesecuisine-121481894530171
Fans of the late, great Italian eatery D’Arpino’s can still savor the legendary D’Arpino family marinara sauce at Piccolo Contemporary Italian in Nixa, Missouri. Piccolo offers an adventurous spin on traditional Italian fare, serving Sicilianinspired nachos alongside more familiar fare such as chicken Parmesan – topped with plenty of that famous family sauce. –L.S. eatpiccolo.com
» Runner-Up
» Runner-Up
Pho Kim, phokimspringfield.com
Avanzare Italian Dining, avanzareitaliandining.com
There’s nothing quite as satisfying as sitting at the bar at Cesar’s Old Mexico, downing a Corona and tucking into a platter of out-of-this-world chilaquiles or pupusas. The latter – stuffed with gooey cheese and perfectly seasoned pork – are one of the standouts at this unparalleled Mexican-Salvadoran spot. –L.S. facebook.com/cesarsoldmexico
» Runner-Up
Los Cabos Mexican Grill, facebook.com/loscabosspringfield
Bake Shop
Bread Baker
cheesemaker
Charcuterie Maker
Amycakes Bakery
Neighbor’s Mill Bakery and Café
Terrell Creek Farm
Hörrmann Meat
in Fordland, Missouri A bake shop touting Grandma’s recipes is usually a win. That’s definitely the case with Amycakes Bakery, where from-scratch treats are made in a charming home on Springfield’s historic Walnut Street. The custom cakes and cupcakes tend to steal the show, but the maple-infused cinnamon rolls are truly what dreams are made of. –L.S. amycakesbakery.com
» Runner-Up
B + B Boulangerie & Bakery, katiemadeit.com
When Neighbor’s Mill Bakery & Café debuted in Springfield in 2016, the bakery quickly gathered a following for its made-from-scratch American hearth breads. The secret? An in-house mill that allows the baking team to mill grain, giving the bread undeniably fresh flavor and texture. –L.S. neighborsmill.com
» Runners-Up
Artisan’s Oven, theartisansoven.com
B + B Boulangerie & Bakery katiemadeit.com
The Nubian and Nubian-Alpine dairy goats at Terrell Creek Farm are given unlimited access to fresh spring water and room to roam on pasture year-round. The resulting goat milk is used to produce fresh, tangy chèvre with a flavor that reflects the lush Ozark hills, plus Feta, queso fresco and blue cheese. –L.S. terrellcreekfarm.com
In 2003, with no experience in meat processing or butchering, Rick Hoerman purchased a small, custom meat-processing business that had been in operation since 1979. (He named Hörrmann Meat in Springfield, Missouri, after the family name’s original German spelling.) Today he works alongside his son, Seth, to make bacon, ham, sausages and house-smoked products. –L.M. horrmannmeat.com
» Runner-Up
» Runner-Up
Edgewood Creamery in Purdy, Missouri, edgewoodcreamery.com
Progress, springfieldprogress.com
Happy Hour
Outdoor Dining
Big Whiskey’s American Bar & Grill
Lavender Falls Farm
Happy hour at Big Whiskey’s American Bar & Grill is the stuff of legends, with steeply discounted apps, cocktails and draft beers. It’s also the perfect opportunity to try the sports bar and grill’s famous Buffalo chicken dip, featuring shredded chicken in a spicy, creamy Buffalo sauce. –L.S. bigwhiskeys.com
The owners of Lavender Falls Farm have created a fairy-tale dining experience, featuring an expansive outdoor patio accented with twinkling Edison bulbs and live music. The fact that the farm’s outdoor café is only open during peak lavender season – about two months out of the year – somehow makes it even sweeter. –L.S. lavenderfallsfarm.com
Last year, after a series of pop-up dinners, Progress put down roots in Springfield’s Farmers Park. The seasonal menu gives you every reason to dine here on the regular and try it all. This summer, we love the roasted corn salad and cod with fava-bean shoots and ham. –T.C. springfieldprogress.com
Downtown Springfield’s quintessential diner originally opened as a pharmacy and fountain drugstore more than 60 years ago. Although the pharmacy is no longer operational and the soda fountain has been replaced by a long prep line, locals still queue up on weekends for classic omelets, patty melts and enormous Belgian waffles. –L.S. gaileysbreakfast.com
» Runner-Up
» Runner-Up
» Runner-Up
» Runner-Up
The Red Room at Flame Steakhouse, facebook.com/red.room.springfield
Galloway Grill, gallowaygrill.com
Fine/Contemporary Dining
Progress
Flame Steakhouse, flamesteakhouse.com
Diner
Gailey’s Breakfast Cafe
Casper’s, caspersdiner.com / a u gu s t 2 019
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The Sliced Pint A fresh local take on pizza in the heart of Downtown
Happy Hour: Monday- Saturday 4-6pm + 9pm-close $3 Select Drafts
1511 WASHINGTON AVENUE, ST. LOUIS, MO, 63103 314.696.8787 | THESLICEDPINT@GMAIL.COM
Now OPEN 4156 Manchester AVE. St. Louis, MO 63110 WWW.BEASTBBQSTL.COM
You’re Invited!
Alaska is a destination unlike any other, and Princess Cruises knows how to share it with you. Don’t miss our Journey to Alaska “The Great Land” with AAA and Princess Cruises events. You’ll discover exciting itineraries that bring you to the heart of Alaska’s unique culture and spectacular sights. There are three area options for this free show. ST. LOUIS Tuesday, September 24, at 6:30 p.m. DoubleTree Chesterfield - 16625 Swingley Ridge Road RSVP: 314-301-6734 ST. PETERS Thursday, September 26, at 6:30 p.m. St. Peters Cultural Arts Centre - 1 St. Peters Centre Blvd. RSVP: 636-279-2299 ext. 102 P RSV Y! A TOD G IS
TIN SEA ITED LIM
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SWANSEA Tuesday, October 1, at 6:30 p.m. Collinsville VFW Hall - 1234 Vandalia Street RSVP: 618-235-5700 ext. 101 Certain restrictions apply. AAA members must make advance reservations through AAA Travel to obtain Member Benefits and savings. Member Benefits are subject to availability and restrictions may apply. Not responsible for errors or omissions. The Automobile Club of Missouri acts only as an agent for Princess Cruises and is a motor club with principal place of business at 12901 N. Forty Drive, St. Louis, MO 63141. Copyright ©2019 Automobile Club of Missouri. All Rights Reserved. Ships’ Registry: British and Bermudan.
AUGUST 8, 2019 | 6:30-9:30 SA I N T L O U I S S C I E N C E C E N T E R TICKETS $30 GA - $50 VIP
Tastings from local breweries
wineries & distieeries, live music and more! G E T Y O U R T I C K E T S AT W W W. S T LT O D AY. C O M / O U R E V E N T S
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Restaurant of the year Fulton Café in Fulton, Missouri
Local Favorite
Fulton Café From the scratch-made food to the family-friendly atmosphere, Fulton Café has become a cherished part of mid-Missouri’s dining scene. The menu features a medley of Cuban and classic American fare, a reflection of owners Iris and John Atkinson’s heritages. It’s hard to say what locals love more – dishes like the Medianoche sandwich and guava pastries or the attentive service. –J.V.M. mkt.com/fulton-cafe-llc
» Runner-Up
Murry’s, murrysrestaurant.net
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Burger
Fulton Café Customers can’t seem to get enough of Fulton Café’s Frita Burger, made with Cuban-inspired flavor – a nod to co-owner Iris Atkinson’s heritage. The patty is made with a blend of ground beef, pork and chorizo that’s then crowned with onions, shoestring potatoes and served on a hefty bun. –J.V.M. mkt.com/fulton-cafe-llc
» Runner-Up
Booches, 573.874.9519
Sandwich Shop
Fulton Café
Up
» RFulynnoevrer-,
.com
como flyover
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Fulton Café is warm and welcoming, serving toasty sandwiches and warm hospitality. Best-sellers on the Cuban-influenced menu include the pan con lechon, a roasted pork sandwich with onions served on Cuban bread with a lime wedge for drizzling over top, and the classic Cubano, with ham, Swiss, pork and pickles on Cuban bread. –Katherine Herrick mkt.com/fulton-cafe-llc
» Runner-Up
Sub Shop, subshopinc.com
PHOTO BY aaron ottis
In landlocked Fulton, Missouri, you’ll find a slice of Cuba at one of the Brick District’s most beloved eateries, Fulton Café. Co-owner Iris Atkinson was born in Cuba and brings her heritage to life at the restaurant. Many of her recipes come from a family cookbook gifted to her after she married John Atkinson, a Missouri native and co-owner of Fulton Café. The restaurant reflects a blend of both of their backgrounds, with menu items such as a Cuban sandwich served alongside a classic BLT. Authenticity and thoughtful service are both apparent here; customers return for the strong Cuban cortaditos, burgers, twice-fried plantains and, maybe, above all, the hospitality. –Jessica Vaughn Martin mkt.com/fulton-cafe-llc
AWARDS
COMO
Ice Cream & Custard
Fried Chicken
Pizza
Food Truck
Sparky’s Homemade Ice Cream
Ms. Kim’s Fish and Chicken Shack
Pizza Tree
Ozark Mountain Biscuit Co.
From a small kitchen inside Rose Music Hall (then Mojo’s) to its current Cherry Street location, Pizza Tree has been slinging 'za since 2014. Step inside to snag a slice of chef-owner John Gilbreth’s best-sellers such as the bánh mì, Meathead or Ranch Hands, with buttered onion, ground sirloin, peppered bacon and white Cheddar cheese. –J.V.M. pizzatreepizza.com
Made with locally sourced ingredients (plus some grown by chef-owner Bryan Maness himself), every biscuit sandwich at Ozark Mountain Biscuit Co. is piled high with fresh fixings. Maness’ menu is inspired by his Southern roots and by the recipes his family gathered around the table to share. –K.H. ozarkmountainbiscuits.com
» Runner-Up
» Runner-Up
The best part of Sparky’s is right in the name: homemade. From housemade ice cream to the local art on the walls, Sparky’s is dedicated to artisans. It’s possibly one of the most creative places you’ll step inside, serving a range of flavors from lavender-honey and carrot cake to Oreo Speedwagon. –K.H. facebook.com/ sparkyshomemade
» Runner-Up
Andy’s Frozen Custard, eatandys.com
Mixologist
Visit Ms. Kim’s Paris Road restaurant for a basket of chicken fresh out of the fryer – you can choose white meat, dark meat or a mix of both. Sides include fried okra, black-eyed peas and collard greens, and no meal is complete without the Sassy Banana Pudding. –J.V.M. mskimsshack.com
Runner-Up »Ozark Mountain Biscuit Co., ozarkmountainbiscuits.com
Bar Program: Cocktails
Frances Harvey, Barred Owl Butcher & Table
Barred Owl Butcher & Table
From filling Styrofoam cups at Tropical Liqueurs to shaking up egg-white cocktails, Frances Harvey has witnessed the full spectrum of Columbia’s cocktail scene. In her third year bartending at Barred Owl Butcher & Table, she’s evolved into one of the town’s top mixologists; her desire to soak up knowledge fuels her innovative creations, such as the Paw Pop it Like It’s Hot, a seasonal special made with Missouri pawpaws and rum. –J.V.M. midwesternstl.com
Barred Owl has become the quintessential stop for high-end craft cocktails in Columbia. Near ceiling-high shelves are stocked with carefully chosen bottles of the finest spirits from near and far. Housemade bitters and shrubs, infused liquors and cordials are always present for the seasonally rotating drink list. Try the Owl at the Moon, with cucumber-infused gin, Thai chile syrup, St-Germain, lime and egg whites. –J.V.M. barredowlbutcher.com
» Runner-Up
» Runner-Up
Dan Dethrow, Flyover, flyovercomo.com
Flyover, flyovercomo.com
Shakespeare’s Pizza, shakespeares.com
Lilly’s Cantina, lillyscantina.com
Distillery
Winery
DogMaster Distillers
Les Bourgeois Vineyards in Rocheport, Missouri
By his own definition, distiller Van Hawxby is a DogMaster – someone who marches to their own beat, doesn’t settle for the status quo and enjoys the finer things in life. Since opening DogMaster Distillers in 2014, he’s built up a spirit line that includes aged and unaged whiskey, gin, vodka, rum and bourbon, plus a full cocktail list. The drinks here are “spirit-forward,” meaning there are no short pours – we’ll cheers to that. –J.V.M. dogmasterdistillery.com
In April, Jacob and Rachel Holman, along with an outside investor, became the owners of Les Bourgeois Vineyards in Rocheport, Missouri, taking the reins from Curtis Bourgeois, who is retiring after 32 years of ownership. Guests can take in the watercolor sunsets as they sip on Riverboat Red at the A-frame, or Fleur Du Vin, a semi-sweet red, at the Blufftop Bistro. –J.V.M. missouriwine.com
» Runner-Up
» Runner-Up
Pinckney Bend Distillery in New Haven, Missouri, pinckneybend.com
Adam Puchta Winery in Hermann, Missouri, adampuchtawine.com
Bar Program: beer
Bar Program: Wine
Regional Brewery
Microbrewery
44 Stone Public House
Top Ten Wines
4 Hands Brewing Co.
Logboat Brewing Co.
in St. Louis The variety of beer at 44 Stone Public House goes beyond what’s even on the menu – just ask a bartender and you’ll find limited-release bottles, some sold in such small quantities that they’re kept in the cellar. The draft list is always changing, too: Check out the Tap Cam online to see what’s offered today. –J.V.M. 44stonepub.com
Walking into Top Ten Wines is like stepping into a private wine cellar – except you can leave with whatever you’d like. Wines from viticulture regions in Europe, the U.S., South America and beyond are curated by owner Paul Vernon, who seeks out unique varietals. Stop in during happy hour, which runs from 4 to 8pm, Tuesday through Saturday. –J.V.M. toptenwines.biz
Collaboration seems to be one of the keys to success for 4 Hands Brewing Co. in St. Louis. With a solid lineup of six year-round beers, the brewery still makes time to shake things up with seasonal brew collaborations. To get a taste, try License to Dance, a tart ale brewed with Logboat Brewing Co. –J.V.M. 4handsbrewery.com
Logboat Brewing Co. celebrated its fifth lap around the sun in late spring – that’s 1,825 days of brewing best-selling favorites like Snapper IPA and Bobber lager and thousands of beers poured. This year the brewery expanded distribution to Kansas City, which means you can now find Logboat beer throughout Missouri. –J.V.M. logboatbrewing.com
» Runner-Up
» Runner-Up
» Runner-Up
» Runner-Up
Flyover, flyovercomo.com
The Wine Cellar & Bistro, winecellarbistro.com
Boulevard Brewing Co., boulevard.com
Broadway Brewery, broadwaybrewery.com / a u gu s t 2 019
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AWARDS
COMO
At Flyover in Columbia, chef and co-owner Adam Wells-Morgan combines his love for the Midwest with his impressive culinary background to offer a menu that highlights the incredible bounty coming from Midwest farms. In the kitchen, he puts innovative spins on seemingly simple ingredients – cauliflower, for instance, gets the chicken-fried treatment, resulting in a bed of crisp, fried florets served with smoked sweet potato purée, goat cheese, arugula chimichurri and pea shoots. Wells-Morgan's commitment to community and sourcing locally is not just visible on the plate – he also volunteers his time at area charity events and farm-to-table dinners. –J.V.M. flyovercomo.com
chef of the year Adam Wells-Morgan
Flyover
» Runners-Up
Ben Parks, Barred Owl Butcher & Table barredowlbutcher.com
ozarkmountainbiscuits.com
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Bryan Maness, Ozark Mountain Biscuit Co.
Family-Style
MidwesterN
Thank you for making us your Winner!
CuiSine
flyovercomo.com 212 E. Green Meadows, Suite 9, Columbia, Missouri 65205
Thank You! For Voting Us Best Steakhouse In Mid-Missouri Locally ccscitybroiler.com
Famous Since 1995
“Your Hometown Grocery Store”
Freddie’s Market C e l e b r at i n g 5 0 Y e a r s i n W e b s t e r g r o v e s
R
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freddiesmarket.Com
9052 Big Bend Blvd, Webster Groves For Home Delivery call 314.968.1914
Voted FEAST 50 #1 Artisan Food Shop
PSST....
YOU’RE DROOLING ON THE PAGE... Since 1965, We Stand For Organic- Locally-Sourced Fair Trade Pesticide Free - Non-GMO - Locally Owned www.cloversnaturalmarket.com
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That’s ok. It’a normal reaction when faced with a plate of food from the restaurant that has been voted BEST BBQ in Columbia year after year. Come join the family and experience the flavor for yourself.
Burgers and Hot Dogs
7001 Business Loop 70 W, Columbia, MO 65203 (573) 673-8741
COMOSMOKEANDFIRE.COM
4600 PARIS RD. #102 COLUMBIA,MO / a u gu s t 2 019
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AWARDS
Coffee Roaster
Coffee shop
Fretboard Coffee
Fretboard Coffee
Coffee beans at Fretboard Coffee are curated from farms around the world, ranging from floral aromas and hints of nuttiness and chocolate to more full-bodied flavors. The Fretboard team pays close attention to where and how its beans are grown and roasted to ensure quality products in each bag. –K.H. fretboardcoffee.com
Fretboard Coffee’s secluded location makes it a cozy and quiet hangout during the day, but it isn’t all sipping in silence. The shop hosts an open-mic night every third Friday of the month, where anything goes: music, comedy, poetry, you name it. Grab a latte, snag a seat and take in the show. –K.H. fretboardcoffee.com
» Runner-Up
» Runner-Up
Lakota Coffee Co., lakotacoffee.com
Lakota Coffee Co., lakotacoffee.com
Brunch
Donut Shop
Cafe Berlin
Harold’s Doughnuts
Cafe Berlin’s brunch menu pleases all age groups: College students and their parents and grandparents, families with young children in tow and everyone in between. With chef Jessica Bowman at the helm, Cafe Berlin’s menu focuses on fresh, local ingredients in dishes such as the Three Creeks Salad, an everchanging mix of peak-season greens with vegan hemp-honey mustard dressing, fresh sourdough croutons and a Stanton Brothers poached egg. –J.V.M. cafeberlincomo.com
For the perfect breakfast buzz, Harold’s has you covered. The shop is undoubtedly a town favorite for its light and fluffy donuts no matter the time of day. Working from his beloved grandmother’s recipe, co-owner Michael Urban has mastered the classic flavors everyone knows and loves – glazed, chocolate, sprinkles – but Harold’s also plays around with handcrafted experiments; we recommend the maple-bacon donut. –K.H. haroldsdoughnuts.com
» Runner-Up
Broadway Brewery, broadwaybrewery.com
Donut D-Light, facebook.com/donutdelight65202
Confectioner
Good Food Co.
The Candy Factory
» Runner-Up
Range Free, range-free.com
100
» Runner-Up
Bake Shop
For pastry chef Jill Rostine, following the seasons is the best way to bake. Good Food Co. is all about using quality, in-season ingredients to make food that’s, well, good. In the mornings, it’s a cozy bakery with buttery sweets such as cinnamon rolls and sticky buns; in the evenings, it’s a decadent dessert bar serving up seasonal cakes, pies, trifles and more. What’s better than that? –K.H. goodfoodcomo.com
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COMO
The Candy Factory has been producing and perfecting sweets in Columbia since 1974. It’s famously known for its chocolate-covered strawberries, available on special occasions throughout the year. On an average day, enjoy a number of other artisan treats, including sea salt caramels, caramel-pecan Katys, chocolate-covered Oreos and English toffee. –K.H. thecandyfactory.biz
» Runner-Up
Patric Chocolate, patric-chocolate.com
Whether it’s her Honey Sunny cookies, warm from the oven, or her from-scratch Pop-Tarts, Whitney Vair’s sweets will wow a variety of senses. She’s been perfecting her pastry game at Meriwether Café & Bike Shop, the trailside eatery she runs with her husband, Brandon, in Rocheport, Missouri, since 2017. Inspired by the seasons and her view of the Katy Trail, Vair creates seasonal treats to fill up the pastry case each weekend. Pumpkin muffins and raspberry scones have made a quick appearance before being gobbled up by hungry trail-goers. Pop in to see what she’s baking next before it’s gone. –J.V.M. meriwethercafeandbikeshop.com
Best
pastry chef Whitney Vair
Meriwether Café & Bike Shop in Rocheport, Missouri
» Runner-Up
Jill Rostine, Good Food Co., goodfoodcomo.com photo by aaron ottis
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best new restaurant le bao
Chef Jina Yoo’s sophomore eatery speaks to her love of pan-Asian street food. Le Bao is more laidback than her flagship, Jina Yoo’s Asian Bistro, offering counter service, à la carte ordering and bar seating. The two-story restaurant features an upstairs bar and lounge where you can order a cocktail to pair with a bowl of hot or chilled ramen or one of the famed bao buns. Yoo’s love for blending cross-cultural influences is apparent on the menu, which is filled with delights such as the fried chicken bun and the Matcha Express, a bed of shaved ice beneath green tea ice cream, crumbled Oreos, green tea powder and chocolate-covered crackers. –J.V.M. lebaoeatery.com PHOTO BY kim wade
%PG
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» Runner-Up
Big Mama Chim’s Noodle House, big-mama-chims-noodlehouse.business.site
AWARDS
COMO
Butcher Shop
Steakhouse
Caterer
Late-Night Dining
Barred Owl Butcher & Table
CC’s City Broiler
Peachtree Catering
Murry’s Restaurant
When it comes to butchering, Barred Owl Butcher & Table goes whole hog. And that’s not just a turn of phrase – here, butchers follow a nose-to-tail philosophy, meaning you can request custom cuts. You'll find familiar items, too, including steaks, chops, roasts, smoked meats and sausages. –K.H. barredowlbutcher.com
A no-reservations policy and the promise of Gary’s steak – a slow-roasted prime rib finished over an open flame – lead locals to line up right at 5pm outside of CC’s City Broiler. The specialty is just one of many that diners queue up for at CC’s, whether to celebrate a special occasion or just to revel in a juicy aged steak. –J.V.M. ccscitybroiler.com
Every meal with Peachtree Catering is a special experience: There’s no menu, there’s no template and there are certainly no creative boundaries. Peachtree will be shuttering its event space in the spring of 2020, closing out more than two decades of celebrations. Don't worry, though: The company will still be offering catering services. –K.H. peachtreebanquet.com
Murry’s Restaurant hits all the right notes – with both its food service and live jazz music. Musttry menu items include the steak sandwich and Brock’s Green Pepper Rings, but save room for the elegant and must-try desserts. Most of all, Murry’s exudes an air of class that achieves the restaurant’s main goal: Keep it simple, and make it good. –K.H. murrysrestaurant.net
» Runner-Up
» Runner-Up
» Runner-Up
» Runner-Up
Hoss’s Market & Rotisserie, hosssmarket.com
Murry’s, murrysrestaurant.net
Bleu Events, mybleuevents.com
Barbecue
Vegetarian
Como Smoke and Fire
Main Squeeze
The owners of Como Smoke and Fire don’t want you to mistake their barbecue for anything but their own style. It’s not purely inspired by ‘cue in Kansas City, Memphis or Texas – what you’ll find here are all original creations. Try the CoMo Slowmo, with sauced brisket, turkey and pork topped with pickles and creamy slaw on a jalapeño bun. –J.V.M. comosmokeandfire.com
» Runner-Up
Lutz's BBQ, lutzbbq.com
Committed to crafting fare that’s fresh, flavorful and good for everyone, Main Squeeze offers vegetarian and vegan options that will please any palate. The Ninth Street eatery serves filling, nutrient-rich smoothies, sandwiches, wraps and more. If you need a burst of energy, try the Jittery George, a blend of almond milk, banana, peanut butter, spinach and matcha. –J.V.M. main-squeeze.com
» Runners-Up
Nourish Café & Market, nourishcafemarket.com
Range Free range-free.com
Since 1965, Clovers Natural Market has provided Columbia with organic, fair-trade, non-GMO, pesticide-free, locally made groceries and household products. In other words, Clovers steers clear of any synthetic chemicals, be they in foods or other items. Here, it’s all-natural, all the time. –K.H. cloversmarket.com
» Runner-Up
Root Cellar, rootcellarmo.com
Columbia Farmers Market With roughly 80 vendors from within a 50mile radius of Columbia, you can get almost anything you need to stock your kitchen from the Columbia Farmers Market: meat, eggs, bread, cheese, vegetables, fruits, herbs and baked goods. As a bonus, shopping these fresh, delicious products supports small farms and agriculture in Missouri. –K.H. columbiafarmersmarket.org
» Runner-Up
Boone County Farmers’ Market, boonecountyfarmersmarket.org
Store: beer Selection
Top Ten Wines
Lucky’s Market
Just Jeff’s is no longer only fielding the lunch rush on Business Loop: With the addition of a second location on the south side, those craving a fresh, juicy burger or hot dog are in luck. Take a seat inside the south location and try Jeff’s favorite, the rib eye steak sandwich, with green peppers, grilled onions and cream cheese on a hoagie bun. –J.V.M. facebook.com/justjeffscomo
With 3,000-plus bottled wines to choose from, you’ll have no problem finding a varietal to suit your taste at Top Ten Wines. Make it even easier by enrolling in one of its monthly subscription programs, which gets you two hand-selected wines per month, or stop in for a tasting to try before you buy. –J.V.M. toptenwines.biz
The sprawling selection of local, regional and national beers at Lucky’s Market beckons you to try them all – and maybe you can. Grab one of the Sixer Mixer six-pack sleeves to try any six loose cans or bottles. You can even sip while you shop for groceries or attend an in-store tasting. –J.V.M. luckysmarket.com
» Runner-Up
» Runner-Up
» Runner-Up
Fast-Casual
Jazz A Louisiana Kitchen
Just Jeff’s
Jazz offers up a taste of the South in midtown Columbia, serving fresh Creole-style seafood set to live jazz tunes. Coupled with classic dishes – blackened catfish, gumbo and jambalaya – the experience will make you feel like you’re much farther down the Mississippi River. –J.V.M. jazzkitchen.com
Chris McD’s Restaurant & Wine Bar, chrismcds.com
Clovers Natural Market
Farmers’ Market
Store: Wine Selection
Seafood
» Runner-Up
artisan food shop
Pizza Tree, pizzatreepizza.com
Main Squeeze, main-squeeze.com
Macadoodles, columbia.macadoodles.com
Macadoodles, columbia.macadoodles.com / a u gu s t 2 019
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rising star Shelly La Fata
Sidebar
It’s hard to say what Shelly La Fata loves most: local produce, the community in Columbia or her Italian heritage. Sidebar, her pop-up restaurant known for toasted ravioli, cannelloni and lasagna, would not be complete without any of these elements. At Sidebar, La Fata uses fresh ingredients to create standout menu items, including fist-sized toasted ravioli filled with spinach, ground lamb and oyster mushrooms. When she’s not prepping for a pop up, you can find her at the Columbia Farmers Market, where in addition to frozen pasta, she’ll soon begin offering a rotating menu of fresh pasta. Selection and quantities will be limited – follow Sidebar on Facebook to stay in the know as she works toward eventually opening a fresh pasta shop. –J.V.M. facebook.com/sidebarcomo
Frances Harvey, Barred Owl Butcher & Table and Fujiko Izakaya barredowlbutcher.com
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» Runner-Up
AWARDS
COMO
Chinese
Thai
Japanese
Italian
House of Chow
Bangkok Gardens
Kampai Alley
Sidebar
House of Chow has called Columbia home since 1981. Today, a new generation is taking the reins, continuing the family legacy and adding to the menu. Specialties such as the Peking duck need to be ordered three days in advance, but if you’re craving comfort food like moo shu pork or lo mein, the door is always open. –J.V.M. houseofchow-como.com
» Runner-Up
Szechuan House, szechuanhousecolumbia.com
Under the ownership of John Pham, Bangkok Gardens has expanded its menu, serving Thai dishes that range from traditional to creative. Pham enjoys encouraging diners to work up to fierier spice levels. Start with refreshing spring rolls before trying the spicy thom yum ghung soup. –J.V.M. bangkokgardens.com
Venture down Alley A to discover an eatery that highlights the best of Japanese-style fare, with selections of classic nigiri and sashimi alongside nearly two dozen creative sushi rolls. If you’re not in the mood for sushi, no worries – order an udon or soba noodle stir fry, or something hot off the grill. –J.V.M. kampaialley.com
» Runner-Up
» Runner-Up
Big Mama Chim’s Noodle House, big-mama-chims-noodle-house.business.site
Osaka Japanese Restaurant, facebook.com/osakacolumbia
Regulars at Shelly La Fata’s seasonal Sidebar pop-up dinners know to bring Tupperware – seriously, you’re going to need it. La Fata serves a rotating menu built with seasonal ingredients and family recipes, often showcasing vegetable and meat lasagnas, focaccia and rounding out the meal with her grandmother’s Italian cookies. –J.V.M. facebook.com/sidebarcomo
» Runner-Up
Sophia’s, sophiascomo.com
Mexican
cheesemaker
Charcuterie Maker
Bread Baker
Las Margaritas Mexican Restaurant
Goatsbeard Farm
Barred Owl Butcher & Table
Uprise Bakery
Fans of “Las Margs,” as it’s known to locals, can now visit its three Columbia locations to get their fix, but the beloved eatery originated in Poplar Bluff, Missouri. Try the Trash Can Nachos, served in a gallon-sized metal tub (hence the name). And no trip to Las Margs is complete without a signature lime Margarita, which is best enjoyed on the patio at the downtown and south locations. –J.V.M. lasmargaritascolumbia.com
At Goatsbeard Farm, a herd of 50 goats are milked to churn out a variety of cheeses, including fresh rounds and tubs of chèvre, Feta and aged raw cheese. Not only are the cheeses delicious, but Goatsbeard does good for the earth – the 80-acre farm raises goats on pasture using sustainable farming methods. –K.H. goatsbeardfarm.com
» Runner-Up
La Terraza Mexicana Grill, facebook.com/laterraza-mexican-grill-539710042712945/
in Harrisburg, Missouri
» Runner-Up
Hemme Brothers Creamery in Sweet Springs, Missouri, hemmebrothers.com
Happy Hour
Outdoor Dining
Room 38 Restaurant & Lounge
Flat Branch Pub & Brewing
Happy hour is everyone’s favorite time of day, especially at Room 38, where it’s more like a happy afternoon. Weekdays from 2 to 6pm, shared plates are just $5, including roasted red pepper hummus with tortilla chips, jalapeño crab rangoon sticks and house wings. Select wines and drafts are available for just $4, while certain cocktails and craft and import bottled beers dip as low as $3. –J.V.M. room-38.com
When warm breezes usher in patio season in Columbia, Flat Branch Pub & Brewing readies its spacious porch for guests. The scenery is shrouded in green: Tables are shaded by big green umbrellas and the fence is lined with vibrant shrubs and trees. Diners love to sit back, take in the view and sip on a honey wheat or Katy Trail Pale Ale. –J.V.M. flatbranch.com
» Runner-Up
44 Canteen, 44canteen.com
» Runner-Up
Meriwether Café & Bike Shop, meriwethercafeandbikeshop.com
Housemade charcuterie is a specialty at Barred Owl Butcher & Table, which offers an array of smoked meats, sausages, rendered fats and salamis. Of course, any proper charcuterie board isn’t complete without a balance of flavors, so in addition to tasty meats, Barred Owl stocks artisan cheeses, pickles, olives and more. –K.H. barredowlbutcher.com
Days that start at Uprise Bakery are just better – whose mood isn’t improved with lots of bread and pastries to choose from? Located inside Ragtag Cinema, Uprise loaves are made fresh daily, including sourdough, honey whole wheat, rosemary-olive oil and more. For a savory morning snack, try the potato knish. –K.H. uprisebakery.com
» Runner-Up
» Runner-Up
Swiss Meat & Sausage Co. in Hermann, Missouri, swissmeats.com
Fine/Contemporary Dining
Sunday Suppers by Peachtree Catering
Barred Owl Butcher & Table, barredowlbutcher.com
Diner
The Broadway Diner
Creative menus and limited seating have folks craving an invite to Peachtree Catering’s monthly Sunday Suppers. Although beloved in Columbia, Peachtree will be closing its event space in the spring of 2020, but fans need not fret: The company will still be offering catering services. –J.V.M. peachtreebanquet.com
Retro is the name of the game at The Broadway Diner. The no-frills food is delicious, and the staff is efficient yet laid-back and welcoming. This is where you go to eat like a local; our favorite meal is the banana pancakes (with chocolate chips, of course) and a side of hash browns. Serving breakfast, lunch and dinner daily from 8am to 10pm ensures that no matter your craving, the diner is sure to satisfy. –K.H. broadwaydiner.us
» Runner-Up
» Runner-Up
The Wine Cellar & Bistro, winecellarbistro.com
Ernie’s Cafe & Steakhouse, erniescolumbia.com / a u gu s t 2 019
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Back Burner the
this month, we asked industry pros:
What do you like to cook on your day off?
Melinda Burrows
executive chef Hickory Hills Country Club Springfield, Missouri
“I make a lot of Mexican food. I make a great carne guisada, which is a traditional Mexican dish. I also make a good biscuits and gravy. It’s a Midwestern dish, and one that I hadn’t really had before I moved [to Springfield, Missouri], but I think I’ve perfected it now.”
Gunter Weber executive chef
Carl Thorne-Thomsen chef-owner
Steve Williams owner
Libby Theaker sous chef
Shannon Thompson chef-owner
The Chase Park Plaza Royal Sonesta
Story
Crosstown Barbecue
The Antler Room
Indie Eatery
Kansas City
Springfield, Missouri
Kansas City
st. peters, Missouri
St. Louis
“I make a lot of tacos at home
“I like to be very creative – my
“[My husband] really loves just
“Something simple and easy. I’ll
“I try to keep it as simple as
with just grilled meats and fish,
family will tell you that. I’ll clown
meat and potatoes, and I’m like,
whip up a good pasta dish or what
possible. Either I use products that
and play with condiments that go
around with my family. Of course,
‘OK, we have to get you out of
I call a grown-up grilled cheese;
bring back childhood memories
with the tacos. We have actually
I’ll do barbecue, but I’ll also do all
that!’ So I try to push him into
I like to use brioche bread with
in Switzerland – quality cheese,
begun bottling some of the
kinds of different things when
new flavor profiles to help me in
smoked Gouda, sharp Cheddar
good breads, dried meats and
sauces that I came up with while
I’m cooking for my family. I can
a way; it’s good to try new things
and mozzarella cheese. I’ll do that
cooking with wine – or I cook with
cooking on my days off. We now
recreate just about any kind of
with him or flavors he hasn’t
with a tomato-basil soup and call
ingredients that remind me of
sell a tomatillo sauce and pasilla
recipe. Lately, I’ve been working
really had [like bone marrow] to
it a day. I’m a really snacky person,
times that had a profound impact
salsa on our website, along with
on a lot of Japanese steakhouse-
push him, and see if I can push
too, so even if I don’t make a
on my life. My time in Myanmar
our house dressings. We've also
style foods.”
myself to make it taste good
grilled cheese, if I just have an
was important to my culinary
served tacos a couple evenings
for him. So it’s nice to get that
orange or a banana or something,
development, so I enjoy cooking
as our $10 Sunday entrée and
random ingredient at the house
I’m content.”
colorful stews and curries.”
they're always a big draw.”
to just play with it.”
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