Locally sourced produce and meats form the foundation of Chef Lou Rook’s beef-and seafood-intensive menu, with a strong cheese program as well.
Château Musar 2000 Red Wine (Bekaa Valley)
Kongsgaard 2005 Chardonnay (Napa Valley)
Il Colle 1988 Riserva (Brunello di Montalcino)
Thomas Sehnert and Glenn Bardgett have amassed a well-balanced wine list of 800 selections, including 40 wines by the glass and a number of sakés.
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