Look for a reuben, pan-seared scallops, kalbi ribs and more.
Fifth-generation farmer Harold Wilken grows both heirloom and hybrid grain varieties.
The concept comes from Houlihan’s Restaurants, Inc.
The brewery and tasting room was lovingly renovated by the family.
Rex Hale's new restaurant is now open in Illinois.
The Reuben, Cuban and burgers are returning, but you'll also find a wider variety of entrées and appetizers.
Pizzas include the Kevin Bacon with classic red sauce, mozzarella, sausage and bacon jam.
The family-owned brewery focuses primarily on German-style and lighter beers.
The café goes above and beyond the standard small-town coffeehouse model by serving up its own freshly roasted coffee.
The Swiss favorite is as popular as it is pungent.
Beers include a Blood Orange Hefeweizen, blueberry-thyme lager and Abe's Ale, a maple syrup brown ale.
The restaurant focuses on seafood and fresh produce.
Octopus is within arm’s reach at these local restaurants.
Curt Jones believes that cryogenically freezing coffee helps capture its purest flavor.
The owners of Wang Gang Asian Eats in Edwardsville, Illinois, are gearing up to launch a new venture.
The meatless burger even "bleeds."
Flavors include lemonade, mango, strawberry-banana, lime, pineapple and beetroot-berry.
Sour, salty Goses almost went extinct in Germany. Now, they're making a staggering comeback at American craft breweries, thanks in part to Destihl Brewery in Normal, Illinois.
The name translates literally to “husk,” “peel” or “skin” in Spanish.
The new restaurant serves a seafood-heavy menu including a raw bar, seared scallops and an Italian sausage-shrimp gnocchi.
It's increasingly been the star of craft-cocktail program.
The Waterloo, Illinois-based craft brewery originally opened in October 2016 but was forced to close after a devastating fire.
Look for Hopskeller's Pale Mild Ale, Raspberry Wheat, IPA, Illinois Common and more.
One of the biggest barbecue events in the Midwest will turn 30 on Thursday.
Sweet corn is a sure sign of summer in the Midwest. Luckily for local chefs, it grows in abundance and can be successfully employed in both sweet and savory dishes.
Sweet, lush and fragrant, chefs use ripe and fresh peaches in desserts, salads, drinks and more from July through the end of August.
Its namesake is a friendly white rooster who lives on Ogilvie’s property that used to hang around the brewers.
In Alton, Illinois, a new shop offers a selection of gourmet sweets.
The sprawling property includes a winery and tasting room, acres of vineyards, a “wine cave” aging room and event space and a general store with gift items, plus a small, light lunch menu.
Chefs use the natural sweetener in place of honey or molasses.
The store includes 150 flavors of popcorn, fine chocolate, candied nuts and more.
He cannot eat 90 percent of what he creates because he’s gluten-, dairy-, tree nut-, soy- and alcohol-free, yet Conti’s love for all things sweet finds an outlet in his takes on classic desserts at Firefly Grill.
Michael Conti joined Firefly last month, and since has created new desserts, as well as tweaked classic ones.
True to its name, the brewery will focus on Belgian-style farmhouse ales.
From Japan to London to cities across the Midwest, pastry chefs are redefining the classic pastry with modern flourishes.
Start off the holiday season at the 23rd-annual The Baby Fold’s Festival of Trees in Bloomington, Illinois, from Nov. 18 to 20.
Traditionally, a radler is made with equal parts carbonated lemonade and lager.
In Trenton, Illinois, third-generation dairy farmer Kurt Bizenberger fills a niche for locally produced yogurt.
The Ava, Illinois, brewpub focuses on seasonal, foraged ingredients.
The savory pancake is often likened to a build-your-own pizza.
The new craft brewery opened in Waterloo, Illinois, in April.
The King family has ruled concessions at state and county fairs far and wide for the past 30 years – and now they're bringing Sutter's Taffy back.
David and Meggan Sandusky opened the restaurant a year and a half ago, and it's raising the bar for delicious ‘cue in the greater St. Louis area.
The event will feature food by Farmhaus chef Kevin Willmann and other local fare.
The shop also features all-natural smoothies and nourishing, clean dishes.
Castelli’s at 255 has been a mainstay in Alton’s restaurant landscape since 1937.
The new restaurant is located in the former Unkle Munkey's Coin Club.
Edwardsville has a new destination for clean eating.
The brewery will also feature Illinois-made wine, spirits and sodas, and eventually, food.
His pieces are featured in Niche, Porano Pasta, Whitebox Eatery, Planter's House and more.
The 2016 restaurant and chef award semifinalists are here.
The next generation of maple syrup producers joins Funks Grove Pure Maple Sirup in Shirley, Illinois.
The revitalized dive bar has a new focus on food.
Sisters Amy and Beth Marcoot launched Marcoot Jersey Creamery in Greenville, Illinois, in 2010, and their cheese is now sold across Missouri and Illinois.
Seoul Taco is headed north.
Galena, Illinois, celebrates the German branch of its family tree with fun and Old World flavor during the town’s ninth annual Galena Oktoberfest on Sat., Oct. 3 from noon to 10pm.
Many craft breweries produce root beer to offer guests a nonalcoholic drink option – but some are finding the spicy sipper is why customers are seeking them out in the first place.
A fall recipe from Jenn Courtney at Sacred Grounds Cafe.
A drive through apple orchards inspired Owl Creek Vineyard vintner Brad Genung.
The Breese, Illinois-based brewery is celebrating its third anniversary.
Competitive barbecuers travel across the country, spending sleepless nights attempting to skillfully smoke cuts of meat. But there’s more to it than becoming a Grand Champion.
Webster Groves and Downtown will remain open.
In Champaign, Illinois, Prairie Fruits Farm & Creamery makes goat cheese and goat milk gelato.
When Bob Edson developed his barbecue sauce recipe in 1968, he had no idea it would one day find its way onto grocery store shelves across the country.
Murphysboro has long been a barbecue destination thanks to spots like 17th Street Bar & Grill and Pat's BBQ.
Excel Brewing's new seasonal beer has more in common with Negro Modelo than the summer pilsners you're used to.
The brewery produces around 12 session-style beers on tap ranging from the clean and refreshing Magnum Pale Ale to a slightly more brooding porter.
The science behind developing hybrid wine grapes that flourish in the Midwest.
Executive chef Eric Brenner is cooking up comfort food with a twist at Lascelles in Granite City.
On Sat., April 25, you'll have the chance to build your own radler at the Craft Beer Cellar in Clayton.
Farmers' Restaurant in Highland, Illinois, has reopened as Urban Farmhouse Eatery & Pie Company with a revamped name, concept and menu.
Sugarfire Smoke House and Excel Brewing Company are collaborating on a new smoked lager.
Metro East craft beer fans will have the chance to try something new at the third annual Edwardsville Spring Beer Festival, hosted by Global Brew Tap House.
Custom Cup is Brent and Kendra Boesdorfer's rapidly growing coffee business in Springfield.
In Edwardsville, County Seat Cafe serves hearty American-style breakfast, lunch and dinner.
Pastry chef Michael Jenniches has made a name for himself in the restaurant industry, and now hopes to make a name for First Stop Bake Shop, his new bakery in Rosewood Heights, Illinois.