A tasty addition to St. Louis’s technology corridor, the year-old Chocolate Pig was a natural progression for managing partner Kate Turner, who cut her culinary teeth in the catering industry with...

Expect the unexpected when you dine at Chef Rob Connoley’s hot, new, dining venue, Bulrush. Don’t let the sleek, minimalist entry fool you. Everything from the cocktail menu to the cuisine is an...

Chef-owner Matthew Borchardt has married what really are two distinct business approaches — the selling demands of retail and the craft of fresh food preparation and service —  into an entity that...

Being neighbors with a nursery is handy for a chef. On any given day, Chef Scott Davis of Cafe Osage is whipping up breakfast and lunch laden with vegetables and herbs from Bowood Farms’ rooftop...

Robert Cantu already had celebrity-chef street cred when he threw his toque into the ring to head up New York restaurateur David Burke’s new St. Louis eatery, Grand Tavern. A lifelong resident of...

Caravan to Peru, anyone? No need to pack water and rations: It’s a mere 18-minute march from the Gateway Arch to Mango, the Washington Avenue restaurant that owner and chef Jorge Calvo says...

Chef Michael Macchi (pronounced MOCK-ee) — just Macchi to his friends — has four decades of the food biz under his belt, but his 11 or so years at the pit at Bogart’s Smokehouse make him a...

Alex Henry was walking the rows of a St. Louis-area farm in search of fresh produce on the soupy summer day St. Louis Homes + Lifestyles spoke to him about Nixta. It’s an apt analogy, picking a...

There are no pinkies up in Polite Society … unless that’s your thing. The restaurant’s Park Avenue location conjures swanky digs but one is as welcome to hunker down over a gooey grilled cheese as...

Chef Rick Lewis may not have invented Southern cooking, but he is certainly inventive in his take on it. Rick and his wife, Elisa, opened Grace Meat + Three in the former Sweetie Pie’s space in...

When Ivy Magruder took over as executive Chef and General Manager at Panorama, he had to contend not only with the abysmal impressions in its past, but also with an imposing setting in the heart...

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...