Farmhaus fever has certainly swept St. Louis this past year and has become the cool new place in town. Recently, chef Kevin Willmann was even awarded the Best New Chef award by Food & Wine magazine, following in the footsteps of Gerard Craft–the first ever St. Louis winner. Naturally, we needed to check out what all this buzz was about and have to say we were not disappointed. This kind of stepped-up home cooking that focuses on fresh and local ingredients is a fantastic formula for creating interesting dishes and really speaks to us. We also enjoyed the idea of the small plates, where all the items on the menu are about equal in size and come to the table as they are ready. This seemed a little strange at first, but it was fun to share the dishes as they came out and we ended up really liking the relaxed and laid-back tone this set for the table.
Although the menu changes daily, I’ve heard about the Nachos here from multiple people and I have to say these are a must try. It seems impossible to me for anyone to dislike the combination of flavors here–the crispy sweet potato chips go so great with the blue cheese, smoked bacon, and fire-roasted red pepper ketchup–incredible!
Next up was the Roasted Mushroom salad made of lots of different wild mushrooms on top of local greens and served with goat cheese, toasted pecans and bacon vinaigrette. This was phenomenal and I’d definitely get it again without thinking twice.
We were both in the mood for fish and decided to try each of the seafood dishes being served that night. The Pensacola Cobia was grilled and served with spoonbread, grilled ramps and topped with a jalapeno creme anglaise and a radish salad. The fish was prepared perfectly and was nice and light, and was probably the more flavorful dish of the two.
After just having had the best butterfish in Hawaii, I was excited to see it on the menu here. While my expectations may have been a bit unrealistic, I felt like the dill and butter sauce it came with was a little bland and not as delicious as the first seafood dish. It came with some grilled prawns and local grilled asparagus. The fish itself melted in your mouth and the texture was great due to the higher fat content, but the dish could have used a little bit more jazzing up.
We were pretty full by this point, but since neither of us was willing to compromise on our choice of dessert, we both ordered our own. Ben chose the chocolate peanut butter mousse and this came out as one good looking dessert! The mousse was fluffy and very peanut buttery and ended up taking dessert victory.
I chose the more interesting dessert, which was a berry panna cotta served with angel food cake and basil ice cream. This sounded like a foodie’s dream, but in the end it didn’t work all that well. The basil ice cream was great and probably my favorite part, but the three components didn’t really come together.
Overall, we are so happy to have another great St. Louis restaurant that guarantees the freshest ingredients and puts so much time and care into each dish. Do make sure to call ahead for a reservation since this place is pretty small and fills up fast.