September 20, 2011

Home Wine Kitchen

Grilled lamb chops came with a sensible chiffonade of mint along with a little garlic and yogurt. Really, though, this dish was about the bold flavor of medium-rare lamb, its juices doubling as a sauce for the side of oven-roasted potatoes. The two lamb chops were decently sized but paled next to the grilled sirloin steak, a hunk of meat that would have prompted double takes in a steak house. Click here to continue reading Ian Froeb's review of Home Wine Kitchen. Photos by Jennifer Silverberg.
Home Wine Kitchen
7322 Manchester Road Maplewood, MO 63143
Maplewood
314-802-7676
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The rustically elegant interior of Home Wine Kitchen on the Maplewood strip.
The rustically elegant interior of Home Wine Kitchen on the Maplewood strip.
Behind the bar is a chalkboard painted wall with the lists of available red and white wines by the glass.
Behind the bar is a chalkboard painted wall with the lists of available red and white wines by the glass.
Host stand and bar at Home Wine Kitchen in Maplewood.
Host stand and bar at Home Wine Kitchen in Maplewood.
Blue Cheese Soufflé, a starter on the dinner menu the last week. The dinner menu changes weekly, however. So be prepared to find different items when you visit. The Soufflé was served with figs, Missouri Black Walnuts and toast.
Blue Cheese Soufflé, a starter on the dinner menu the last week. The dinner menu changes weekly, however. So be prepared to find different items when you visit. The Soufflé was served with figs, Missouri Black Walnuts and toast.
A mainstay on the lunch menu, the Cheeseburger, is Missouri grass fed beef, roasted garlic aioli, bacon, Iowa sharp cheddar and a fried egg served with roasted red potatoes.
A mainstay on the lunch menu, the Cheeseburger, is Missouri grass fed beef, roasted garlic aioli, bacon, Iowa sharp cheddar and a fried egg served with roasted red potatoes.
On the new fall lunch menu is the roasted beet salad with housemade ricotta, greens, pumpkin seeds and a cider vinaigrette.
On the new fall lunch menu is the roasted beet salad with housemade ricotta, greens, pumpkin seeds and a cider vinaigrette.
On the new fall lunch menu is the roasted beet salad with housemade ricotta, greens, pumpkin seeds and a cider vinaigrette.
On the new fall lunch menu is the roasted beet salad with housemade ricotta, greens, pumpkin seeds and a cider vinaigrette.
On the dinner menu last week was the Pappardelle, with lamb, pork, tomato and ricotta.
On the dinner menu last week was the Pappardelle, with lamb, pork, tomato and ricotta.
Also on the dinner menu last week was the Beef Filet. It was served with endive, Missouri Ozark mushroom, bacon, tarragon and butter.
Also on the dinner menu last week was the Beef Filet. It was served with endive, Missouri Ozark mushroom, bacon, tarragon and butter.
From the new fall brunch menu, Polenta. It's creamy polenta with Missouri honey, Missouri Black walnuts and fresh figs.
From the new fall brunch menu, Polenta. It's creamy polenta with Missouri honey, Missouri Black walnuts and fresh figs.