Photos by Christian Gooden, St. Louis Post-Dispatch; Farmhaus
Farmhaus
After five years and some big-time accolades for chef-owner Kevin Willmann — a multiple-time semifinalist for the James Beard Awards’ Best Chef: Midwest honor and a Food & Wine Best New Chef — Farmhaus has found a successful balance between the familiar and the new. Such signature dishes as the sweet-potato nachos, the bacon-wrapped meatloaf and Breakfast (pork belly, maple sausage, corn blini, an egg poached in clarified butter) sit alongside more recent, equally flavorful creations such as Vietnamese-style chicken wings and the David Chang-esque steamed buns with porchetta. My most recent dinner there featured a lovely butternut-squash soup with a jalapeño doughnut and black-walnut brittle, and an ambitious, artful dish of pan-roasted red grouper with Parisienne gnocchi, tatsoi, a bourbon-soy blend and a purple sweet potato and miso cream. Farmhaus has also continued its Blue Plate Lunch program, a unique opportunity to enjoy a casual lunch prepared to the restaurant’s usual upscale standards.
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From the owners
Farmhaus supports local farms and responsible agriculture. The daily changing menus reflect our regions and seasonality, and the dishes are a refined take on Midwestern and Southern styles. Chef Kevin Willmann's kitchen creates delicious, thoughtful and beautiful dishes and tasting menus in a comfortable neighborhood setting. Farmhaus offers lunch Monday through Thursday and dinner Tuesday through Saturday. Reservations are highly recommended for dinner.