3257 Ivanhoe Ave
St. Louis, MO
Chef/Owner: Kevin Willman
Chef de Cuisine: Andrew Jennrich
Pastry Chef: Jamie Everett
Wine Director & GM: Eric Scholle
Kevin Willmann wants us to focus on the ingredients of the Ozarks, serving starters like a mushroom salad with Crop Circle spicy greens, Baetje Farms goat’s milk cheese and toasted Missouri pecans, and a house butcher plate with testa, pork pie, pig’s ear terrine and hog’s head cheese. Given the landlocked nature of the state, Wellman imports his fish from the Gulf, serving grilled black fin tuna with Japanese sweet potatoes. But he returns to local sourcing for his signature dish of bacon-wrapped meatloaf with sweet and Yukon smashed potatoes, sous vide pearl onions and a tomato-merlot reduction.