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September 20, 2011 Slideshows

Home Wine Kitchen 

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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.
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.
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.
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.
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.
For dessert, Riesling Poached Pears (local) with honey and vanilla, and a chocolate, almond and orange flourless cake.
Server Tiffany Diering setting a table at Home Wine Kitchen.
Butter poaching lobster tails - for the Lobster crostini with truffle, pea shoots, white bean and spice.
Chef/owner Cassy Vires in the cheese case.
Home Wine Kitchen.
Then dinner menu changes weekly at Home Wine Kitchen, but always arrives at your table on beautiful, wood clipboards.
Server, Tiffany Diering and Line Cook, Alan Varner at Home Wine Kitchen.
Behind the bar is a chalkboard painted wall with the lists of available red and white wines by the glass.
In the kitchen, brussels sprouts. Chef Cassy Vires is always in search of the freshest, best quality food she can find.
Chef Vires preparing a side of Brussels Sprouts with pecans, butter and garlic from last weeks dinner menu.
A side of Brussels Sprouts with pecans, butter and garlic from last weeks dinner menu.
Wine by the glass is always $8 at Home Wine Kitchen.
Sign in the restrooms.
Husband and wife owners of Home Wine Kitchen, Josh Renbarger and Chef Cassy Vires.
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The rustically elegant interior of Home Wine Kitchen on the Maplewood strip.

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