This spot on the outskirts of St. Louis lures in the locals with its understated elegance and ever-changing menu of refined American fare. Many of the recipes rely on regional ingredients, but one delicious exception is the restaurant’s slightly elevated take on cheese curds. Executive Chef Jesse Mendica and her team use curds from Marcoot Jersey Creamery in Greenville, Ill., to make the fried snack. The nibs are coated in a light tempura-like batter, fried and then flanked by a side of charred scallion aioli.
Special Dishes: Fried Cheese Curds
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