The farm-to-fork philosophy at Vicia is nothing new to the culinary world, but owners Michael and Tara Gallina’s execution of their vegetable-forward menu is turning the usual meat-first habit on its head. Proteins that would normally dominate the plate often take a backseat to unexpectedly hearty plant-based alternatives.

Once upon a time, a beautiful kitchen princess met a ruggedly handsome pitmaster prince and merged two culinary kingdoms, and they all ate heartily ever after… 

Carl and Nancy McConnell have had a close and enduring professional relationship with Wiese Nursery since opening Stone Soup Cottage in Cottleville nine years ago. They were mere minutes away from the Wiese family farm, making treks for the freshest product an easy bet. One hundred percent of the restaurant’s produce still comes from the farm… only now it comes from the 6.5-acre parcel they purchased from the Wieses, and where they relocated in 2013. Proteins come, whenever possible, from Missouri-based purveyors. 

A meal at the Four Seasons Hotel’s rooftop Cielo Restaurant and Bar offers diners a veritable sensory overload—and we’re not just talking about the stunning panoramic views of Downtown and The Gateway Arch. Order from Executive Chef Gian Nicola Colucci’s menu, and you may find yourself as transfixed by what’s on your plate as what twinkles along the skyline.

For Executive Chef Alex Hayworth of YaYa’s Euro Bistro in Chesterfield, a huge part of ensuring the quality of the food on his menu is ensuring the quality of the ingredients. That means selecting the best of what’s fresh and readily available regionally. But local doesn’t mean “shortcut.” Hayworth also pays visits to producers all over the region and beyond to learn more about how his product is raised or harvested. It’s all part of how the chef creates vibrant Mediterranean fare that’s “Americanized” with components that are familiar and comforting.