You might never get to try the salad that I had a few weeks ago at Home Wine Kitchen. Which is a shame. This was a damn good salad, simple but elegant: arugula tossed with shaved Parmesan and gossamer slices of prosciutto from St. Louis' own Salume Beddu, served over thick slices of toast. Nestled in the salad was a poached egg. "A duck egg," owner and chef Cassy Vires said as she placed the plate in front of me. "Just break it open. The yolk provides all the... More >>>
Last week's entree: Beef filet with endive, Ozark mushrooms, bacon, tarragon and butter.