Readers' Choice 2014

saucemagazine.com I SAUCE MAGAZINE I 1Readers’ Choice 2014SAUCEMAGAZINE.COM FREE, rEAdErS’ ChOICE 2014S t. lO U IS’ I N d E pE N d E N t CU l I N A ry AU t h O r I t y

ReadeRs' ChoiCe

Mike Emerson of Pappy's

Smokehouse, your favorite

barbecue

2 I SAUCE MAGAZINE I saucemagazine.com Readers’ Choice 2014

saucemagazine.com I SAUCE MAGAZINE I 3Readers’ Choice 2014


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With each seasonal iteration of The Libertine’s trademark entree Three LiTTLe Birds, executive chef Josh Galliano and executive sous chef Josh Poletti exhibit the classic elegance of fowl, whimsically reinvented and roasted to perfection. Chicken, quail and

Cornish hen are deboned, brined, stacked in layers and finally topped with morsels of dark meat. The succulent casserole is gently CVapped for several hours, which caramelizes the crispy skin before the Three Little Birds are laid to rest upon a bed of tangy, old-

school Carolina Gold rice middlins, cooked with milk and pecorino. The ensemble is finished with a saute of local, seasonal vegetables – this spring, it was scharf Farm’s asparagus and Andy Ayers’ snow peas doused in spring ramp butter sauce. The end product is a

testament to Galliano’s and Poletti’s ability to elevate mere chicken and rice to first-rate distinction. – Anne Marie Lodholz

favoRite new RestauRant: the libertine

The LiberTine7927 Forsyth Blvd, Clayton, 314.862.2999, libertinestl.com


14 to 18

hours to slow smoke pork over apple or cherry wood

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14,000 Pappy’s Smokehouse3106 Olive St., St. Louis,

314.535.4340, pappyssmokehouse.com

30

360,000

10,400

years in business

minutes average wait time in line

customers shook hands with Emerson and

pretty ladies hugged him (He aims to beat that number

this year).

82,650

pounds of pork smoked daily

4,000

pounds of sweet potato fries made last year

favoRite baRbeCue: pappy's smokehouse

Just what does it take to deliver the internationally acclaimed

Memphis-style (with a St. Louis twist) ribs, pulled pork and

brisket to the daily throngs at Pappy’s Smokehouse? Owner Mike Emerson lays it all out, by the numbers. – Sara Graham

smokers: Walter, Big Ron and LeRoy, plus two new ones, Waino and Porkey LaFarge

producers from Missouri, Illinois and Iowa supply the meat

6 to 8 gallons of barbecue sauce

produced last year

60 employees keeping Pappy’s

running daily

6

5

bottles of Fitz’s root beer sold last year

27,000

Last year


favoRite Cajun/CReole: broadway oyster barph

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broadway oySTer bar736 S. Broadway, St. Louis, 314.621.8811, broadwayoysterbar.com

Meet some of the Broadway Oyster Bar staff: From left, Casey Donovan, Donna Hornachek, Josh Chartrand, Tory Johnson, Blair Govero, Mike Bridgeman, Brett Johnson, Bobby King, Kathryn Pilch, Jenny Hammond, Stefanie Ricci, Michelle Vessells, Brad Zipprich


Why did readers vote Broadway Oyster Bar the Best Cajun/Creole restaurant in St. Louis for the 12th year running? Because the menu is packed with the tastiest oysters, crawfish, crab legs and alligator north of NOLA. We sat down with owner John Johnson and his staff to find out what it’s like to work in a place that’s impossible to define with customers who defy stereotyping. As the seasoned, snarky waitstaff tells it, they love each other almost as much as they love the food, and they can always find something to laugh about, even after a 15-hour shift. Just don’t ask for separate checks. – Kellie Hynes

What dishes do you snarf on back in the kitchen?The alligator sausage and shrimp cheesecakes, crawfish enchiladas, Crawfish Mona. – Mike Bridgeman

What’s it like to work during a Cardinals day game?You get to see the beginning and then (the fans) come back, and sometimes they take the same table. i’ll think, Oh my gosh, you were so different earlier. You did a lot of drinking in three hours! – Michelle Vessells

Fill in the blank. Whatever you do, don’t order the:Mozzarella sticks and toasted ravioli. We don’t have that stuff. – Kathryn Pilch

What’s the strangest thing you’ve ever seen a customer do?eat a whole bucket of boiled crawfish. – John Johnson

Why is that strange?he ate the whole thing. seriously, the whole bucket. shells, heads and all. – Stephanie Ricci

Tell me a musician story.dick dale, he’s the King of surf Guitar … he was playing with a cordless guitar. All of the sudden – (he’s) an older guy – he jumped down off the stage, walked through the crowd, all the way out the front door. everyone was like, ‘'Where’d he go?" he went around the corner, over to the White Castle, and walked through the drive-thru. his

whole band is still playing on stage. The car that’s getting served pulls away and he walks up, with his guitar, playing, and sticks his head in the window. he just felt like going over and saying hi. he never stopped playing. Obviously everyone went crazy. – Johnson

When is it hard to be a server here? When you try to (serve) the food, and no one responds to you. You ask, “Who had the jambalaya?” and nobody knows what they ordered. – Bridgeman

What do you do when someone orders something right before the kitchen closes?We smile, and serve them, and cross our fingers they don’t order the crab legs. Crab legs take a long time to eat. in the last 30 minutes, you just know you’re going to get two orders of crab legs. And i’m like, "if you’re going to wait for one order of crab legs, might as well wait for two." – Vessells

What do you wish people knew about Broadway Oyster Bar?We don’t take separate checks. Why? imagine having a big party at your house, 200 people, and trying to keep track of what everybody ate and drank. it’s the same thing here. People get upset, but they don’t realize. This ain’t Tony’s, where people come and sit in their seat. That would be way easier. – Johnson

When you’re one of the area’s most popular chefs, everyone wants a word with you. We yanked Ed Heath out of the Cleveland-Heath kitchen for 1 minute to pepper him with

questions about his pasture-to-plate restaurant in Edwardsville, then let him get back to making more slinger-like lomo saltado and Japanese pancakes. – Ligaya Figueras

favoRite Chef ed heath

What dish on the Cleveland-Heath menu are you most excited about? The duck breast with the German potato salad. english peas, bacon … oh my God, it’s so good.

What menu items surprise you with their popularity? For the breakfast menu, the lomo (saltado). it’s even more popular than our biscuits and gravy. For the starter menu, the okonomiyaki. We get more comments about that than anything else on our menu. The popularity is almost shocking.

What dish can you not take off the menu? The BLT.

Are you working with any new farmers or food producers? Jenna Pohl. she owns Midwest Lamb. she’s all-natural in her feed, but these lambs are huge. They dress out at 90 to 100 pounds. We wonder if we should call them mutton. They are massive, and they are delicious.

What’s the biggest thing you learned since opening Cleveland-Heath in 2011? staffing –

learning how to be an appropriate manager of people, and keep them happy and wanting to come back every day, and hungry so they want to keep learning on their own. We have a killer staff, but it’s been the most challenging thing.

What music do you listen to in the kitchen? i hate really heavy metal, so we stick with contemporary rock ’n’ roll, Willie Nelson, good old country, hank Williams, Bob dylan, some old-school rap, a ton of old blues. it’s really who gets ahold of the radio.

What are your typical hours at the restaurant? i am there Tuesday through saturday, 15-plus hours each day.

How do you keep up your energy? After work, i either jog or go to a 24-hour gym. if i didn’t exercise six or seven days a week for a minimum of an hour, i couldn’t keep up with it.

Cleveland-heath106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com


favoRite doughnut shop: strange donutsThe guys at Strange Donuts do two things very well: make weird, wonderful doughnuts in oddball combinations (Pig liver? Crab meat? Why not?), and herald the arrival of these limited-edition “dones” online. Local chefs have created signature

“Strangers,” and the shop’s own “Creations” have wowed Strange Donuts’ rabid followers on Instagram – all 5,300 and counting. These nine dones are our picks for the strangest of the strange. – Catherine Klene

1. The Takeout Soy sauce and chicken stock cake doughnut topped with sweet and sour sauce, chow mein and scallions | 2. The Mai Pho King Done A Mai Lee Stranger with a beef pho consomme filling, hoisin-Sriracha glaze, and carrot, basil and peanut topping | 3. Bad to the Done A Bogart’s Stranger topped with pulled ribs, apricot glaze and Pineapple

Express barbecue sauce | 4. The Stewed STL Done A Schlafly Stranger made with coffee stout chocolate icing, sea salt popcorn and a bourbon-caramel drizzle | 5. Finding Nori Nori seaweed doughnut with sesame oil and a caramel glaze, topped with toasted sesame seeds | 6. The Slinger A toasted doughnut topped with an egg patty, chili con carne, Monterey Jack cheese and Billy Goat chips | 7. The Colcanndone A baked potato and sauteed kale yeast doughnut with a Jameson-infused glaze, sprinkled with Irish cheddar

cheese | 8. The Strange Hog Burger A Quincy Street Bistro Stranger featuring a Hog Burger patty inside a doughnut topped with maple-caramelized onion glaze and house-made pimento cheese spread | 9. The Donito A Niche Stranger with lemon-maple custard, bonito glaze, roasted shiitake mushrooms, bonito flakes and fleur del sel

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Strange donuts, 2709 Sutton Blvd., Maplewood, 314.932.5851, strangedonuts.com


The greatest lesson Sidney Street Cafe has taught me? Listening – to my wife, my brother, back of the house, front of the house, customers. It helps you grow. It makes you better.

The first time we put foie gras on the menu, we were so excited and nobody ordered it. Another time, we did a mackerel dish and we loved it but customers didn’t get it. A year later? Customers wanted it. Sometimes they’re ready, and sometimes they’re not. You have to listen.

Honestly, it’s harder to take over a restaurant because the expectations are so high. You know what’s worked and what hasn’t. You just don’t know if you should change anything … It takes time and a little courage.

When we took over Sidney Street, we were under a microscope, but we knew people would show up because there was an existing clientele. With Peacemaker (Nashan’s new restaurant to open in the coming weeks), we get to be creative instantly with the food. There’s no model to follow.

You always want to re-polish. Before I make a vichyssoise, I research it because there’s always room for improvement. You want to respect your craft and the way you do that is by doing your homework.

favoRite RestauRantsidney street cafe

Kevin Nashan took over Sidney Street Cafe in 2003. Here, he reflects on the lessons he’s learned running the beloved Benton Park restaurant for the past decade. – Meera Nagarajan

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Sidney Street Cafe2000 Sidney St., St. Louis, 314.771.5777, sidneystreetcafe.com


Favorite New RestaurantThe LiberTine7927 Forsyth Blvd, Clayton, 314.862.2999, libertinestl.com2nd: Planter’s house3rd: element and Mission Taco Joint (tie)Honorable Mention: Juniper

Favorite Restaurant Sidney STreeT Cafe2000 sidney st., st. Louis, 314.771.5777, sidneystreetcafe.com

2nd: Pastaria 3rd: Pappy’s smokehouse Honorable Mention: Mai Lee

Favorite Chefed heaTh,CLeveLand-heaTh2nd: Gerard Craft, Niche family of restaurants3rd: Kevin Nashan, sidney street Cafe and Ben Poremba, elaia and Olio (tie)Honorable Mention: Josh Galliano, The Libertine

Favorite BarbecuePaPPy’S SmokehouSe 3106 Olive st., st. Louis, 314.535.4340, pappyssmokehouse.com2nd: Bogart’s smokehouse3rd: sugarfire smoke house Honorable Mention: The shaved duck

Favorite BrunchhaLf & haLf8133 Maryland Ave., Clayton, 314.725.0719, halfandhalfstl.com

2nd: Brasserie by Niche3rd: rooster Honorable Mention: Café Osage

Favorite BuffetevereST Café & bar4145 Manchester Ave., st. Louis, 314.531.4800, everestcafeandbar.com 2nd: house of india 3rd: Cielo restaurant and Bar Honorable Mention: The emperor’s Palace

Favorite Burger bLueberry hiLL6504 delmar Blvd., University City, 314.727.4444, blueberryhill.com 2nd: Five star Burgers 3rd: O’Connell’s Pub Honorable Mention: The dam

Favorite Cheap EatsfaST eddie’S bon air1530 e. 4th st., Alton, 618.462.5532, fasteddiesbonair.com2nd: Mission Taco Joint 3rd: southwest dinerHonorable Mention: seoul Taco

Favorite CupcakeThe CuPVarious locations, cravethecup.com2nd: Jilly’s Cupcake Bar & Café3rd: The sweet divineHonorable Mention: sarah’s Cake shop

Favorite DelibLueS CiTy deLi2438 McNair Ave., st. Louis, 314.773.8225, bluescitydeli.com2nd: Pickles deli3rd: Mom’s deliHonorable Mention: Gioia’s deli

Favorite DessertsCyrano’S Cafe603 e. Lockwood Ave., Webster Groves, 314.963.3232, cyranos.com2nd: Baileys’ Chocolate Bar3rd: elementHonorable Mention: The Fountain On Locust

Favorite Food TruckGuerriLLa STreeT food314.529.1328, guerillastreetfood.com2nd: seoul Taco3rd: Lulu’s Local eateryHonorable Mention: Cha Cha Chow

Favorite Frozen DessertTed dreweS frozen CuSTard6726 Chippewa st., st. Louis, 314.481.2652 and 4224 s. Grand Blvd., st. Louis, 314.352.7376, teddrewes.com

your favorite places to eat

The Breakfast Wagyu Burger at Blueberry Hill, voted favorite place to get a burger

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2nd: Bobby’s Frozen Custard3rd: serendipity homemade ice CreamHonorable Mention: Annie’s Frozen Custard

Favorite Gluten Freenew day GLuTen free15622 Manchester road, ellisville, Missouri, 636.527.5000, newdayglutenfree.com2nd: PW Pizza3rd: Whisk: A sustainable BakeshopHonorable Mention: Frida’s

Favorite Late Night EatsCiTy diner3139 s. Grand Blvd., st. Louis, 314.772.6100, citydinerstl.com2nd: The dam3rd: Mission Taco JointHonorable Mention: Uncle Bill’s Pancake & dinner house

Favorite PizzaPi PizzeriaVarious locations, restaurantpi.com2nd: dewey’s Pizza3rd: Mad Tomato Honorable Mentions: The Good Pie and Peel Wood Fired Pizza (tie)

Favorite PatioJohn d. mCGurk’S iriSh Pub & Garden1200 russell Blvd., st. Louis, 314.776.8309, mcgurks.com2nd: Vin de set3rd: Billy G’s Kirkwood and Molly’s in soulard (tie)Honorable Mention: sasha’s on shaw

Favorite Spot to ImpressOut-of-townersoLio1634 Tower Grove Ave., st. Louis, 314.932.1088, oliostl.com2nd: Pastaria3rd: Blueberry hillHonorable Mention: Pappy’s smokehouse

Favorite SeafoodfarmhauS3257 ivanhoe Ave., st. Louis, 314.647.3800, farmhausrestaurant.com

2nd: deMun Oyster Bar3rd: Tavern Kitchen & BarHonorable Mention: Oceano Bistro

Favorite American, nouveauniChe7734 Forsyth Blvd., Clayton, 314.773.7755, nichestlouis.com 2nd: sidney street Cafe 3rd: elaiaHonorable Mention: Farmhaus and Five Bistro (tie)

Favorite American, traditional annie Gunn’S16806 Chesterfield Airport road, Chesterfield, 636.532.7684, smokehousemarket.com 2nd: The restaurant at The Cheshire3rd: eleven eleven Mississippi and harvest (closed) (tie) Honorable Mention: herbie’s Vintage 72

Favorite Cajun/Creolebroadway oySTer bar736 s. Broadway, st. Louis, 314.621.8811, broadwayoysterbar.com 2nd: riverbend restaurant & Bar 3rd: BoogalooHonorable Mention: Gulf shores restaurant & Grill

Favorite ChineseLu Lu Seafood & dim Sum8224 Olive Blvd., University City, 314.997.3108, luluseafoodrestaurant.com 2nd: Wang Gang Asian eats3rd: Yen ChingHonorable Mention: hiro Asian Kitchen

Favorite Eastern European/BosnianGrbiC reSTauranT & banqueT haLL4071 Keokuk st., st. Louis, 314.772.3100, grbicrestaurant.com 2nd: Bosna Gold3rd: Aya sofiaHonorable Mention: handleBar

Favorite English/Irish/Scottish The SCoTTiSh armS8 s. sarah st.,

st. Louis, 314.535.0551, thescottisharms.com2nd: dressel’s Public house and The dubliner (tie)3rd: John d. McGurk’s irish PubHonorable Mention: Llywelyn’s Pub

Favorite French braSSerie by niChe4580 Laclede Ave., st. Louis, 314.454.0600, brasseriebyniche.com 2nd: Atlas restaurant3rd: Cafe Provencal and stone soup Cottage (tie)Honorable Mention: Bar Les Frères

Favorite GermanSChneiThorST’S reSTauranT & bar1600 s. Lindbergh Blvd., Ladue, 314.993.4100, schneithorsts.com 2nd: dreamland Palace3rd: roemer Topf restaurantHonorable Mention: Bevo Mill

Favorite GreekoLymPia kebob houSe and Taverna1543 McCausland Ave., st. Louis, 314.781.1299, olympiakebobandtaverna.com 2nd: Momos3rd: Gyro houseHonorable Mention: spiro’s restaurant

Favorite IndianhouSe of india8501 delmar Blvd., University City, 314.567.6850, hoistl.com2nd: rasoi3rd: Taj Palace Cuisine of india Honorable Mention: haveli

Favorite ItalianPaSTaria7734 Forsyth Blvd., Clayton, 314.862.6603, pastariastl.com 2nd: Trattoria Marcella and Zia’s (tie)3rd: Cunetto house of Pasta and Paul Manno’s Cafe (tie)Honorable Mention: Acero

Favorite JapanesewaSabi SuShi barVarious locations, wasabisushibars.com 2nd: Tani sushi Bistro 3rd: Café Mochi and Kampai sushi Bar (tie) Honorable Mention: Chop shop

Favorite KoreanorienTaL SPoon229 sanatorium, edwardsville, 618.655.9633, orientalspoon.net 2nd: seoul Taco3rd: seoul Garden Korean restaurantHonorable Mention: Asian Kitchen Korean Cuisine

Favorite MexicanChava’S mexiCan reSTauranT 925 Geyer Ave., st. Louis, 314.241.5503, chavasmexican.com, and miSSion TaCo JoinT 6235 delmar Blvd., st. Louis, 314.932.5430, missiontacostl.com (tie) 2nd: La Vallesana3rd: Taqueria el BroncoHonorable Mention: Mi ranchito

Favorite Middle EasternranouSh6501 delmar Blvd., University City, 314.726.6874 and 200 N. Kirkwood road, Kirkwood, 314.984.8899, ranoush.com 2nd: Cafe Natasha’s 3rd: Aya sofiaHonorable Mention: The Vine Mediterranean Café and Market

Favorite Soul/Southern SweeTie Pie’S 4270 Manchester Ave., st. Louis, 314.371.0304 and 3643 delmar Blvd., st. Louis, 314.371.0304, sweetiepieskitchen.com2nd: Juniper3rd: Quincy street BistroHonorable Mention: The Kitchen sink

Favorite South American/Pan-LatinmanGo Peruvian CuiSine1101 Lucas Ave., st. Louis, 314.621.9993, mangoperu.com

2nd: Fritanga Nicaraguan Cuisine3rd: Yemanja Brasil restauranteHonorable Mention: Maya Cafe

Favorite SpanishmodeSTo5257 shaw Ave., st. Louis, 314.772.8272, modestotapas.com 2nd: Barcelona Tapas restaurant3rd: Guido’s Pizzeria & TapasHonorable Mention: One 19 North Tapas and Wine Bar

Favorite SteakTuCker’S PLaCeVarious locations, tuckersplacestl.com2nd: ruth’s Chris steak house3rd: Citizen Kane’s steak houseHonorable Mention: 801 Chophouse and The Tenderloin room (tie)

Favorite ThaikinG & i reSTauranT3157 s. Grand Blvd., st. Louis, 314.771.1777, kingandistl.com2nd: sen Thai Asian Bistro3rd: Basil spice Thai CuisineHonorable Mention: Thai Cafe

Favorite VegetarianTree houSe reSTauranT 3177 s. Grand Blvd., st. Louis, 314.696.2100, treehousestl.com2nd: Frida’s deli3rd: PuraVegan Cafe & Yoga and sacred Grounds Cafe (tie)Honorable Mention: Lulu’s Local eatery

Favorite Vietnamesemai Lee8396 Musick Memorial dr., Brentwood, 314.645.2835, maileerestaurant.com2nd: Pho Grand3rd: Banh Mi so #1Honorable Mention: Mi Linh

Favorite WaitstaffTony’S410 Market st., st. Louis, 314.231.7007, tonysstlouis.com2nd: Niche3rd: The restaurant at The Cheshire Honorable Mention: Cardwell’s at the Plaza


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favoRite spot to impRess out-of-towneRs: olio

olio1634 Tower Grove Ave., St. Louis, 314.932.1088, oliostl.com

John Fausz, bar manager at Olio, mixes drinks with a cultural and historical ken, returning to the classic components of a respectable cocktail: gin, bitters and vermouth. Over the marble bartop at Olio, where Fausz coaches journeyman cocktail enthusiasts, he’ll drop little A-grade bits of spirit wisdom on you: rye is better for mixing, bourbon for drinking. Good ingredients and delivery always outclass theatrics. And with a little finesse,

herbal and mineral flavors become the antidote to years of oversugared, overmixed drinks.

“(Olio) is so Old World in spirit,” Fausz said. The bar menu underscores that belief, from the acidic, lambic-like ramos de Valle cider from spain to the classic Adonis cocktail (sherry, sweet vermouth, orange bitters) to pacharán, a Basque liqueur made from sloeberries that dates

to the Middle Ages. Also a certified sommelier, Fausz has dialed in on a roster of unusual, rustic wines, like the Grosjean Gamay, a spicy Beaujolais-esque italian. There is something atypical, historical, even a little magical at work here. That’s the Old World, transmuted over.

Above all, Fausz is a dreamer, seeing the cocktail movement in st. Louis for what it can continue to be: a mechanism for

revitalization and community-building. Our readers are noticing – the bartenders and bar programs they gave nods to this year are singular examples of mighty imaginations, forward-thinking ones, mixing their vision with a jiggerful of st. Louis’ past. Add ice. shake. – Garrett Faulkner


Where toe x p l o R e n e x t f a v o r i t e w i n e r i e s5

by garrett faulkner, ligaya figueras and

catherine kleneillustration by

vidhya nagarajan


Chandler hill VineyardsChandler Hill’s first press was only in 2011, but its winemaking has been as fecund as the gentle foothills on which it sits. Winemaker and vineyard manager Tom Murphy has wasted no time establishing an impressive catalog of whites, reds and even a port here and there. Native Missouri varietals stand beside heavy-hitters imported from the West Coast, some even mingling inside the barrel, like the winery’s bold Norton-cabernet, slated to debut this summer. The vineyard’s whites shine the most, though, especially the dry vignoles, which blooms with a strong grapefruit nose, tart palate and sweet finish.

You’d be remiss in skipping over the restaurant menu. The King Buck Burger, brushed with house-made barbecue sauce, goes down well with the tannic, refined 2012 merlot. Order an artisan cheese plate – bedecked with bleu cheese, cheddar and brie – and conclude on a decadent note with Murph’s Vignoles White Port, an ambrosial vineyard specialty.

596 Defiance Road, Defiance, 636.798.2675, chandlerhillvineyards.com, Tues. to Thurs. – 11 a.m. to 9 p.m., Fri. to Mon. – 11 a.m. to 5 p.m.; winter hours vary

Chaumette Vineyards & WineryThe 2013 unoaked chardonel is one excuse to head to Chaumette this summer, but there are plenty more reasons why this Ste. Genevieve winery is a crowd pleaser. For $5 you can taste six of the winery’s 12 wines in the tasting room. Choose a bottle of your favorite and enjoy it in the air-conditioned dining room, or take it to the patio or covered veranda. Chaumette permits you to bring in your picnic spread, but try Grapevine Grill. The restaurant showcases uber-local ingredients prepared by executive chef Adam Lambay. Come on a Thursday or Sunday for family-style dining.

A visit to Chaumette isn’t complete without walking the picturesque, hilly grounds. Check out St. Vincent’s in-the-Vineyard chapel at the top of the hill, then saunter down to the barn for a short trail hike to neighbor winery-microbrewery Charleville. If hiking, eating and drinking wine tires you out, Chaumette has you covered with a spa that offers everything: soothing facials and massages, manis, pedis and even an outdoor pool. Best of all, you don’t have to make it a day trip. Stay overnight in one of the posh villas for a top-flight getaway that won’t require a flight to Napa Valley.

24345 State Route WW, Ste. Genevieve, 573.747.1000, chaumette.com, Wed. to Sun. – 11 a.m. to 5 p.m.

montelle Winery Augusta Winery may dominate the valley, but its younger sibling rules the mountain above. Montelle Winery, perched 400 feet above the Missouri River on the Osage Ridge, was purchased by Augusta’s Tony Kooyumjian in 1998. But the wines it produces are its own, and there are plenty.

Step up to Montelle’s bar and enjoy complimentary tastings of nearly 20 different wines, such as the not-so-sweet vignoles or La Rosee, which sees its return to the Montelle portfolio this summer. Sweeter palates can opt for the best-selling Himmelswein, with notes of crisp green apple. Looking for something a bit stronger? Be bold and ask for a glass of the distilled spirits, potent yet curiously fruity sippers that pack a wallop.

Once you’ve found your favorite, head over to the counter at the Klondike Cafe, where made-to-order sandwiches, salads, wraps and pizzas are available. If you really want to see Montelle at its best, make reservations for a three-course Sunset Dinner on Friday or Saturday night. There’s no better view than can be found on Montelle’s deck, sharing a bottle while the sinking sun sets Missouri wine country aglow for miles.

201 Montelle Drive, Augusta, 636.228.4464, montelle.com, Mon. to Thurs. – 10 a.m. to 5:30 p.m., Fri. – 10 a.m. to 9 p.m., Sat. – 10 a.m. to 10 p.m., Sun. – 11 a.m. to 6 p.m.; winter hours vary

mount Pleasant estatesWhen you want a lesson in Missouri wine history, Mount Pleasant Estates is the place to start. It’s the oldest winery in Augusta and the first designated wine appellation in the U.S. Moreover, the winery has been in the hands of only two families since it was established in 1859, shut down during Prohibition and resurrected by the Dressel family in 1967.

Among the five wines to include in your $6 tasting, opt for the Villagio, an off-dry white fragrant with peaches. While the Norton has long been a Mount Pleasant stalwart, we enjoyed the Beaujolais-like St. Vincent, added to the winery’s portfolio just last year.

Hungry? The winery doesn’t permit outside food on the property, but you can sup and sip on a deck overlooking the Missouri River Valley at its eatery, Appellation Café. The mesquite-smoked turkey melt, served with a spunky, loose-set red pepper marmalade, is stellar. Before you head out, grab a bottle of Tawny port, a great hostess gift to express some Made-in-MO pride.

5634 High St., Augusta, 636.482.9463, mountpleasant.com, Daily – 11 a.m. to 5 p.m.; winter hours vary

noboleis VineyardsA young arrival among Missouri wineries, family-owned Noboleis is nestled on 84 acres of rolling hills in Augusta. Its tasting program is only in its fourth year, but Noboleis is the place to go when you’re looking for a casual wine session. Samples are free, so sip away to find your favorite among its 16-strong wine portfolio. Off-dry red Steepleview and semi-sweet vignoles are the best-sellers, but we’re partial to the oaky, buttery, double-fermented Baril de Blanc, made in the style of a chardonnay.

Outside food is permitted, but in case you didn’t pack a picnic, order a cheese and salume platter, a goat cheese Margherita pizza or a roast beef panini with horseradish brie served aside a berry-studded kale salad. Spend the afternoon under the shade of a large, airy tent while you admire the vineyard and the ancient mulberry tree that lends its silhouette to every Noboleis bottle label.

100 Hemsath Road, Augusta, 636.482.4500, noboleisvineyards.com, Sun. to Fri. – 11 a.m. to 5 p.m., Sat. – 11 a.m. to 7 p.m.; winter hours vary

T he arithmetic seems simple: grow the grapes, press them, ferment and bottle the result. Set up a few patio tables. Print some brochures. Whip up snacks. Build it, and they will come. But the vintner’s task list doesn’t end at making world-class wine. Crafting the experience – that artful combination of rustic tranquility and urbane getaway – is what sets the

standouts apart from the simply satisfactory. We raise our glasses to these five wineries who, among more than 100 across Missouri, have earned the praise of our readers for their ability to put a tall pour of the country inside of a bottle. So tear out (just this once) the map of our wine tour and pop it in the glove box – you’ve got driving to do.


your favorite places to drink Favorite BartenderTed kiLGore, PLanTer’S houSe1000 Mississippi Ave., st. Louis, 314.696.2603, plantershousestl.com2nd: John Fausz, Olio 3rd: Tony saputo, (formerly) eclipse restaurantHonorable Mention: Travis Garner, Planter’s house

Favorite BarPLanTer’S houSe1000 Mississippi Ave., st. Louis, 314.696.2603, plantershousestl.com2nd: Taste3rd: Brennan’s and The royale (tie)Honorable Mention: Three sixty rooftop

Favorite Beer ListGLobaL brew TaP houSe & LounGe112 s. Buchanan st., edwardsville, 618.307.5858 and 455 regency Park, O’Fallon, illinois, 618.632.1818, globalbrewtaps.com2nd: international Tap house3rd: Bridge Tap house & Wine Bar and Tripel (closed) (tie)Honorable Mention: 21st street Brewer’s Bar

Favorite BrewerySChLafLy2100 Locust st., st. Louis and 7260 southwest Ave., Maplewood, 314.241.2337, schlafly.com2nd: Urban Chestnut Brewing Co.3rd: 4 hands Brewing Co. andThe Civil Life Brewery Co. (tie)Honorable Mention: Perennial Artisan Ales

Favorite CocktailsTaSTe4584 Laclede Ave., st. Louis, 314.361.1200, tastebarstl.com2nd: Planter’s house3rd: eclipse restaurantHonorable Mention: Blood & sand

Favorite Coffee ShopSumP Coffee3700 s. Jefferson Ave., st. Louis, 917.412.5670, sumpcoffee.com2nd: Kaldi’s Coffee3rd: sacred Grounds CafeHonorable Mention: The Mud house and Park Avenue Coffee (tie)

Favorite Happy HourCafé moChi3221 s. Grand Blvd., st. Louis, 314.773.5000, cafemochistl.com2nd: Water street3rd: Milagro Modern MexicanHonorable Mention: Frazer’s restaurant and Lounge

Favorite Sports BarLeSTer’S Various locations, lestersrestaurant.com2nd: Mike shannon’s steaks and seafood and The Post sports Bar & Grill (tie)3rd: Amsterdam TavernHonorable Mention: Friendly’s sports Bar & Grill

Favorite Wine BarrobuST wine barVarious locations, robustwinebar.com2nd: sasha’s on shaw3rd: 33 Wine shop & Tasting Bar and Olio (tie)Honorable Mention: Balaban’s Wine and Tapas Bar

Favorite WineryChandLer hiLL vineyardS596 defiance road, defiance, Missouri, 636.798.2675, chandlerhillvineyards.com2nd: Chaumette Vineyards and Winery 3rd: Montelle WineryHonorable Mention: Mount Pleasant Winery and Noboleis Vineyards (tie)


favoRite Candy shop crown candy kitchen

Crown Candy kitchen1401 St. Louis Ave., St. Louis, 314.621.9650, crowncandykitchen.net

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Favorite Butcher ShopkenriCk’S meaTS & CaTerinG4324 Weber road, st. Louis, 314.631.2440, kenricks.com2nd: straub’s3rd: Baumann’s Fine Meats and G&W Bavarian style sausage (tie)Honorable Mention: hanlen’s Fine Meats & Catering

Favorite Cakes/PastriesLa PaTiSSerie ChouqueTTe1626 Tower Grove Ave., st. Louis, 314.932.7935, simonefaure.com2nd: Brevan’s Patisserie3rd: Piccione PastryHonorable Mention: Pint size Bakery & Coffee

Favorite Candy ShopCrown Candy kiTChen1401 st. Louis Ave., st. Louis, 314.621.9650, crowncandykitchen.net2nd: Kakao Chocolate3rd: how sweet is This (formerly Oh Lolli Lolli) and Merb’s Candies (tie) Honorable Mention: Miss M’s Candy Boutique

Favorite CatererbuTLer’S PanTry1414 Park Ave., st. Louis, 314.664.7680, butlerspantry.com2nd: hollyberry Catering3rd: Catering st. LouisHonorable Mention: Kenrick’s Meats & Catering

Favorite Chocolate Shopkakao ChoCoLaTe7272 Manchester road, Maplewood, 314.645.4446 and 2301 s. Jefferson Ave., st. Louis, 314.771.2310, kakaochocolate.com2nd: Bissinger’s handcrafted Chocolatier3rd: Chocolate Chocolate Chocolate Co.Honorable mention: rick Jordan Chocolatier

Favorite Coffee RoasterkaLdi’S CoffeeVarious locations, kaldiscoffee.com2nd: sump Coffee3rd: Chauvin Coffee Company and Kuva Coffee roasters (tie)Honorable Mention: Blueprint Coffee

Favorite Cooking ClassdierberGSVarious locations, dierbergs.com/school2nd: Kitchen Conservatory3rd: schnucksHonorable Mention: Pie Oh My!

Favorite Doughnut ShopSTranGe donuTS2709 sutton Blvd., Maplewood, 314.932.5851, strangedonuts.tumblr.com2nd: World’s Fair doughnuts3rd: donut drive-inHonorable Mention: Vincent Van doughnut

Favorite Farmers MarkethiSToriC SouLard farmerS markeT730 Carroll st., st. Louis, 314.622.4180, soulardmarket.com2nd: The Land of Goshen Community Market and Tower Grove Farmers Market (tie)3rd: schlafly Farmers MarketHonorable Mention: Kirkwood Farmers Market

Favorite Grocery Store

dierberGSVarious locations, dierbergs.com2nd: Trader Joe’s3rd: Fields FoodsHonorable Mention: straub’s

Favorite Kitchenware Store

Sur La TabLe295 Plaza Frontenac, Frontenac, 314.993.0566, surlatable.com2nd: Chef’s shoppe3rd: Williams-sonomaHonorable Mention: Cornucopia

Favorite Liquor StorerandaLL’S wineS and SPiriTSVarious locations, shoprandalls.com2nd: Lukas Liquor superstore3rd: Friar TuckHonorable Mention: The Wine and Cheese Place

Favorite Local BreadComPanion8143 Maryland Ave., Clayton, 314.352.4770, companionstl.com2nd: 222 Artisan Bakery3rd: Black Bear BakeryHonorable Mention: Great harvest Bread Co.

Favorite Specialty Food ShopGLobaL foodS markeT421 N. Kirkwood road, Kirkwood, 314.835.1112, globalfoodsmarket.comand Jay inTernaTionaL foodS 3172 s. Grand Blvd., st. Louis, 314.772.9393, Facebook: Jay international Foods2nd: extra Virgin, An Olive Ovation3rd: salume BedduHonorable Mention: Green earth Grocery

Favorite Wine ShopThe wine and CheeSe PLaCeVarious locations, wineandcheeseplace.com2nd: Parker’s Table and The Wine Merchant (tie)3rd: Bin 51 Wine & spiritsHonorable Mention: starrs

your favorite places to shop

Sweet treats from La Patisserie Chouquette, voted favorite place to shop for cakes and pastries

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Readers' Choice 2014

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