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November 25, 2014 Slideshows

Grapeseed Brings Seasonal Cuisine to Southampton 

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Grapeseed, the most recent addition to Southampton's revitalized business district, is at its best when dealing in seasonal, classic American cuisine. Chef/owner Ben Anderson worked with Bill Cardwell, whose influence can be felt throughout. Order the smoked-turkey nachos: They're destined to be come Grapeseed's signature dish. Photos by Jennifer Silverberg
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Grapeseed's nachos are sweet-potato chips topped with Buttonwood Farms smoked pulled turkey, cranberry firecracker sauce, tomatoes, onion, peppers, house buttermilk dressing and local microgreens.
Ben Anderson, chef/owner of Grapeseed, in the foreground, along with chef de cuisine, Jonathan Olson.
Sweet-potato chips are the base for the turkey leg nachos.
In the kitchen.
In the kitchen.
Gnocchi with brown butter, Brussels sprouts, pecans.
Gnocchi with brown butter, Brussels sprouts, pecans.
Grapeseed's burger is local grassfed beef with sauce, lettuce, American cheese, pickles and onions on a brioche bun.
Bruschetta is topped with melted Marcoot "Tipsy" cheddar, black bean spread, Buttonwood Farms chicken, Double Star Farm hot pepper jelly and micro cilantro.
Deppe Farms' heritage-breed Duroc pork chop is served with Ozark Forest wild mushroom madeira sauce, Double Star Farms sweet potato and cauliflower mash, roasted baby carrots and Brussels sprouts.
Deppe Farms' heritage-breed Duroc pork chop is served with Ozark Forest wild mushroom madeira sauce, Double Star Farms sweet potato and cauliflower mash, roasted baby carrots and Brussels sprouts.
Grapeseed's dining room.
Grapeseed's dining room.
Grapeseed's dining room.
Grapeseed's bar area.
Grapeseed's dining room.
Grapeseed's owner and chef, Ben Anderson.
Window-side seating.
Grapeseed's dining room.
Grapeseed's dining room.
Grapeseed from the outside, on Nottingham Avenue.
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Grapeseed's nachos are sweet-potato chips topped with Buttonwood Farms smoked pulled turkey, cranberry firecracker sauce, tomatoes, onion, peppers, house buttermilk dressing and local microgreens.

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