You mark your calendar and set a reminder, because landing a table at this secret Missouri basement restaurant requires planning worthy of a military operation. Reservations open months in advance and vanish within hours, snatched up by locals who have learned to strike fast.
The building sits unassuming above ground, but the real magic happens downstairs, in a cozy, dimly lit space where award-winning chef Kevin Willmann turns seasonal farm produce into plates that feel both inventive and deeply satisfying.
The menu changes daily, shaped by whatever arrived fresh from local farms that morning, and the tasting courses unfold like a slow, delicious story…