Clayton Farmer\u2019s Market<\/h3>\n![\"People](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/Clayton-Farmer\u2019s-Market.jpg\")
<\/a>Clayton Farmer\u2019s Market<\/p><\/div>\n
A small mix of urban and rural farmers congregate here on Saturday mornings from May through October. For a larger selection, go inside Straub\u2019s market (the farmers\u2019 market is held on Straub\u2019s parking lot), which has more than 30 specialty cheeses at its counter. The grocer ships many of them, too, including (if you insist) Provel.<\/p>\n
Clayton Farmer\u2019s Market<\/a><\/strong> 8282 Forsyth Boulevard Clayton, MO 314.725.2121<\/em><\/p>\nDi Gregorio\u2019s Market<\/h3>\n
A second-generation family grocery in the heart of St. Louis\u2019 Italian-American Hill neighborhood, Di Gregorio\u2019s stocks imported Italian kitchen staples, homemade pastas, and more. Especially popular are the beef- or cheese-stuffed ravioli, which are breaded, fried, and served with marinara sauce as a St. Louis favorite, known as \u201ctoasted ravioli.\u201d There\u2019s almost always a line of patrons at the deli counter waiting for ricotta salata, taleggio, and sheep\u2019s milk caciocavallo, as well as for links of Dad\u2019s Italian Salsiccia, a fresh, mild sausage made from a Di Gregorio family recipe.<\/p>\n
Di Gregorio\u2019s Market<\/a><\/strong> 5200 Daggett Avenue St. Louis, MO 314.776.1062<\/em><\/p>\nMaplewood Farmer\u2019s Market<\/h3>\n
Fans of craft beer and slow food converge at this market on Wednesday evenings between April and November, staged on the parking lot of Schlafly Bottleworks, one of two brewpubs operated by the St. Louis Brewery, which makes a line of craft beers branded Schlafly. Shoppers stroll by the stalls while drinking beer, listening to live music, and sampling local cheese, chocolate, fruit, and honey. Schlafly also hosts occasional beer and cheese events at Bottle- works and its downtown Tap Room.<\/p>\n
Maplewood Farmer’s Market<\/a><\/strong> 7260 Southwest Avenue Maplewood, MO 314.241.2337<\/em><\/p>\nSoulard Farmer\u2019s Market<\/h3>\n![\"A](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/Steve-and-Veronica-Baetje-owners-Baetje-Farms.jpg\")
<\/a>Steve and Veronica Baetje, owners, Baetje Farms<\/p><\/div>\n
Less than a mile south of downtown, the laid-back Soulard neighborhood is home to the oldest farmers\u2019 market west of the Mississippi, open year-round Wednesday through Saturday. Dozens of vendors sell both local and out-of-state produce\u2014look for the Mushroom Man stand for Missouri- foraged hen of the woods, oyster, and shiitake varieties. A handful of cheese vendors includes the Baetje Farms stand. Steve and Veronica Baetje produce artisan farmstead goat cheese in their 1912 barnyard in rural Bloomsdale, Missouri, about an hour\u2019s drive south of St. Louis. Their goats drink spring water and, in the winter, warm organic tea. This pampering produces creamy-crumbly ch\u00e8vres with a delightful tang, that pop up on the menus of most of the area\u2019s best restaurants; some are available only at Baetje Farms\u2019 market stands.<\/p>\n
Soulard Farmer\u2019s Market<\/a><\/strong> 730 Carroll Street St. Louis, MO 314.622.4180<\/em><\/p>\nTower Grove Farmer\u2019s Market<\/h3>\n
Tucked between grass tennis courts and an outdoor yoga class, this peaceful market is open Saturday mornings from May through the end of October. Highlights include grass- fed Missouri beef and lamb as well as fresh produce from within an hour\u2019s drive. Stroll around Tower Grove Park while nibbling on goat cheese and fresh-baked bread with a cup of fair-trade coffee. Or head across the street to the lush Missouri Botanical Garden.<\/p>\n
Tower Grove Farmer\u2019s Market<\/a><\/strong> 4256 Magnolia Avenue St. Louis, MO 314.772.3899<\/em><\/p>\nThe Wine and Cheese Place<\/h3>\n
It\u2019s no secret when this beer, wine, and liquor store with three locations gets a new cheese that excites its friendly employees. That\u2019s because manager Paul Hayden of the Clayton shop is quick to update in-the-know customers through the Wine and Cheese Place\u2019s blog and Twitter feed. Hayden, a 20-year employee, knows the flavor characteristics of every cheese and libation in stock\u2014and the stories behind them\u2014so he\u2019s the perfect guy to help you find the right pairing.<\/p>\n
The Wine and Cheese Place<\/a><\/strong> 7435 Forsyth Boulevard Clayton, MO 314.727.8788<\/em><\/p>\nThe Wine Merchant Ltd.<\/h3>\n![\"A](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/Big-Cheese-at-The-Wine-Merchant.jpg\")
<\/a>Big Cheese at The Wine Merchant<\/p><\/div>\n
Cheesemonger Simon Lehrer found his home behind the cheese counter here more than a decade ago and has built a reputation for sourcing both buzzworthy new releases from domestic producers and favorite standbys from Europe. Missouri producers Goatsbeard Farm and Heartland Creamery also find a place among the 250 cheeses at Lehrer\u2019s counter. None of the cheese is shrink- wrapped, and it\u2019s always available to sample, especially during the classes Lehrer teaches three nights a week. \u201cWe love helping people take their knowledge and enjoyment of cheese to the next level,\u201d he says. Lehrer\u2019s wife, Annie, keeps in touch with the cheese community through her blog, The Cheesemonger\u2019s Wife. Simon says he\u2019s looking forward to a sheep\u2019s milk Camembert from Star Thrower Farm in Minnesota set for release in late spring.<\/p>\n
The Wine Merchant Ltd.<\/a><\/strong> 20 S. Hanley Road Clayton, MO 314.863.6282<\/em><\/p>\nEating Out<\/h2>\nAn American Place<\/h3>\n
Larry Forgione, long considered the godfather of American cuisine, ushered in a new era of chef-farmer relationships in St. Louis when he opened his outpost inside the downtown Renaissance Grand Hotel in late 2004. An appetizer plate of American farmstead cheeses ($14) rotates accord- ing to chef de cuisine\u2014and St. Louis native\u2014Nick McCormick\u2019s tastes. The kitchen usually includes domestic cheese on its five-course tasting menu ($55), such as a recent \u201ccrispy\u201d Wisconsin brie with spiced chutney and port reduction.<\/p>\n
An American Place<\/a><\/strong> 822 Washington Avenue St. Louis, MO 314.418.5800<\/em><\/p>\nEclipse<\/h3>\n
As the hip Delmar Loop part of town added music venues, bars, and shops, entrepreneur Joe Edwards realized the strip needed a hotel to fit the neighborhood\u2019s eclectic vibe. Last year he built the Moonrise Hotel, which houses a whimsical first-floor restaurant called Eclipse and a rooftop bar with a ten-foot revolving moon. Eclipse sources its cheeses through Simon Lehrer at the Wine Merchant, and the restaurant\u2019s chefs sometimes invite the cheesemonger to their monthly Full Moon Foodies Dinners. At a recent dinner, Lehrer brought a treat: local goat cheese whipped with mango honey and Scotch bonnet peppers. The group coined it the Goat Fireball.<\/p>\n
Eclipse<\/a><\/strong> 6177 Delmar Boulevard St. Louis, MO 314.726.2222<\/em><\/p>\nFive Bistro<\/h3>\n![\"An](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/Five-Bistro-dining-room.jpg\")
<\/a>Five Bistro dining room<\/p><\/div>\n
Fans of chef Anthony Devoti and his parents, Bonnie and Joe, who run the front of the house at their son\u2019s restaurant, happily followed last year when the Devotis moved Five Bistro a few short miles from the Tower Grove neighborhood to the Hill. The talented young chef is committed to reworking his menu every day based on what\u2019s available from area farmers, and he proudly gives them credit for their bounty on that night\u2019s menu. His cheese list is one of the city\u2019s best, highlighting a changing lineup of 15 or so domestic and foreign choices, priced at $9, $12, or $15 for generous cuts of two, three, or five cheeses, served with accoutrements. You\u2019ll know when a cheese especially strikes Devoti\u2019s fancy\u2014 he\u2019ll incorporate it into a appetizer or entr\u00e9e, like when he tops a mixed salad of local lettuces and radishes with Fromager d\u2019Affinois and dresses it lightly with a lemon vinaigrette.<\/p>\n
Five Bistro<\/a><\/strong> 5100 Daggett Avenue St. Louis, MO 314.773.5553<\/em><\/p>\n<\/a>Niche<\/h3>\n![\"A](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/Niche-Gerard-Craft.jpg\")
<\/a>Niche’s Gerard Craft<\/p><\/div>\n
After Food & Wine<\/em> magazine named Niche chef-owner Gerard Craft a Best New Chef in 2008, he used the momentum to open two new restaurants in 2009: Taste<\/a>, a small-plates spot, and the French-inspired Brasserie. All three are thriving, but you\u2019ll most often find Craft at Niche, hopping between the dining room and kitchen. He likes to keep local goat cheeses on hand to toss onto composed salads or to whip up his own fromage blanc for an updated twist on a Bavarian dessert. You can\u2019t go without noshing on an order of Dia\u2019s Cheese Bread ($4)\u2014meltingly warm, addictive morsels just like Craft\u2019s grandmother Dia used to make.<\/p>\nNiche<\/a><\/strong> 1831 Sidney Street St. Louis, MO 314.773.7755<\/em><\/p>\nTerrene<\/h3>\n
This dark, sleek eatery is also St. Louis\u2019s greenest\u2014menus and tables are made from recycled materials and the kitchen offloads its used fryer oil to a local woman who uses it to power her biodiesel car. The sustainable-but-sophisticated atmosphere attracts grad students from nearby Washington University and environmentalist-minded citizens alike. The $13 cheese plate comes with a chunk of honeycomb and three artisanal offerings from domestic dairies, such as Appalachian, a Jersey cow\u2019s milk cheese from Virginia\u2019s Meadow Creek Dairy; Tomme de Brebis, a semi-firm, buttery, sheep\u2019s milk cheese with a mold-specked rind from Vermont\u2019s Hope Farm; and the Classic Blue Log goat cheese from Westfield Farm in Massachusetts.<\/p>\n
Terrene<\/a><\/strong> 33 N. Sarah Street St. Louis, MO 314.535.5100<\/em><\/p>\nTony\u2019s<\/h3>\n
A St. Louis fine-dining institution, Tony\u2019s excels at delicate, luxurious Italian food paired with an impressive wine list and molto attentive service. Fresh mozzarella salad with roasted red peppers and mascarpone-filled smoked salmon are popular antipasti dishes, and a cheese plate is often an apt segue from prime-aged beef to dessert on the chef\u2019s five-course tasting menu for two ($105 each with wine, $90 each without).<\/p>\n
Tony\u2019s<\/a><\/strong> 410 Market Street St. Louis, MO 314.231.7007<\/em><\/p>\nVin de Set<\/h3>\n![\"A](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/Dining-room-Vin-de-Set.jpg\")
<\/a>Dining room, Vin de Set<\/p><\/div>\n
Besides offering one of the best views of the city from its trendy rooftop dining area and bar, Vin de Set\u2019s French\u2013New American menu includes a popular cheese program that allows guests to choose 2 of 11 cheeses for $12 (extra selections are $4 each), served with pickled Brussels sprouts, stone-ground mustard, and fruit jams. French wines are often complemented by a Spanish Manchego, English Sage Derby and Cotswold, and domestic blues.<\/p>\n
Vin de Set<\/a><\/strong> 2017 Chouteau Avenue Lafayette Square St. Louis, MO 314.241.8989<\/em><\/p>\nBars and Cafes<\/h2>\n33 Wine Shop & Tasting Bar<\/h3>\n
TVs and hot wings are absent in this joint; instead, friendly locals and a guy behind the bar\u2014usually owner Jeff Stettner\u2014help customers focus on a thoughtful selection of wines and draft beers. Of course, Stettner knows that great cheese elevates good wine and beer, so he offers a $9 cheese- and-cracker plate as the house snack. Like the wines he pours, Stettner\u2019s cheeses are sourced mainly from Spain, France, and America, each with enough creamy smoothness to cut through crisp whites or adequately earthy funk to complement Belgian ales.<\/p>\n
33 Wine Shop & Tasting Bar<\/a><\/strong> 1913 Park Avenue Lafayette Square St. Louis, MO 314.231.9464<\/em><\/p>\nBaileys\u2019 Chocolate Bar<\/h3>\n
A dessert-and-drinks spot with a simple, fun menu it is, but that simple, fun menu also happens to take its cheeses very seriously. They\u2019re split among three tiers, ranging from $7 to $10 \u00e0 la carte or $4 to $7.50 for a plate of three or more. The middle category ($8 each; $6 each for three or more) offers the widest selection, from triple-cream Delice de Bourgogne to a nutty, crumbly Methuselah from Missouri\u2019s Heartland Creamery. In the same category is a young, bright-orange Mimolette described on the menu as \u201cthe beer cheese,\u201d as Baileys\u2019 offers some excellent craft beers in addition to its selection of chocolate-focused drinks and martinis. Baileys\u2019 Chocolate Bar Chocolate Ale, a wheat ale brewed locally by O\u2019Fallon Brewery with real chocolate, is light and refreshing, pairing nicely with mildly funky cheese.<\/p>\n
![\"A](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/Baileys\u2019-Chocolate-Bar.jpg\")
<\/a>Baileys\u2019 Chocolate Bar<\/p><\/div>\n
Baileys\u2019 Chocolate Bar<\/a><\/strong> 1915 Park Avenue Lafayette Square, St. Louis, MO 314.241.8100<\/em><\/p>\n<\/a>Taste by Niche<\/h3>\nRising-star chef Gerard Craft opened this 18-seater next door to his critically acclaimed Niche<\/a> in mid-2009. Home to an ever-revolving menu of crave- worthy small bites and top-shelf retro cocktails, Taste is one of the few places in St. Louis with a proper late-night cheese plate. For $8, pick three of five cheeses from a blackboard list updated nightly (accompaniments to these\u2014poached pears or jam from local stone fruit\u2014change just as often), including such options as Wisconsin\u2019s barnyard-delicate Pleasant Ridge Reserve and a goat\u2019s milk blue from Georgia\u2019s Sweet Grass Dairy.<\/p>\n
<\/a>Clayton Farmer\u2019s Market<\/p><\/div>\n
A small mix of urban and rural farmers congregate here on Saturday mornings from May through October. For a larger selection, go inside Straub\u2019s market (the farmers\u2019 market is held on Straub\u2019s parking lot), which has more than 30 specialty cheeses at its counter. The grocer ships many of them, too, including (if you insist) Provel.<\/p>\n
Clayton Farmer\u2019s Market<\/a><\/strong> 8282 Forsyth Boulevard Clayton, MO 314.725.2121<\/em><\/p>\n A second-generation family grocery in the heart of St. Louis\u2019 Italian-American Hill neighborhood, Di Gregorio\u2019s stocks imported Italian kitchen staples, homemade pastas, and more. Especially popular are the beef- or cheese-stuffed ravioli, which are breaded, fried, and served with marinara sauce as a St. Louis favorite, known as \u201ctoasted ravioli.\u201d There\u2019s almost always a line of patrons at the deli counter waiting for ricotta salata, taleggio, and sheep\u2019s milk caciocavallo, as well as for links of Dad\u2019s Italian Salsiccia, a fresh, mild sausage made from a Di Gregorio family recipe.<\/p>\n Di Gregorio\u2019s Market<\/a><\/strong> 5200 Daggett Avenue St. Louis, MO 314.776.1062<\/em><\/p>\n Fans of craft beer and slow food converge at this market on Wednesday evenings between April and November, staged on the parking lot of Schlafly Bottleworks, one of two brewpubs operated by the St. Louis Brewery, which makes a line of craft beers branded Schlafly. Shoppers stroll by the stalls while drinking beer, listening to live music, and sampling local cheese, chocolate, fruit, and honey. Schlafly also hosts occasional beer and cheese events at Bottle- works and its downtown Tap Room.<\/p>\n Maplewood Farmer’s Market<\/a><\/strong> 7260 Southwest Avenue Maplewood, MO 314.241.2337<\/em><\/p>\n Steve and Veronica Baetje, owners, Baetje Farms<\/p><\/div>\n Less than a mile south of downtown, the laid-back Soulard neighborhood is home to the oldest farmers\u2019 market west of the Mississippi, open year-round Wednesday through Saturday. Dozens of vendors sell both local and out-of-state produce\u2014look for the Mushroom Man stand for Missouri- foraged hen of the woods, oyster, and shiitake varieties. A handful of cheese vendors includes the Baetje Farms stand. Steve and Veronica Baetje produce artisan farmstead goat cheese in their 1912 barnyard in rural Bloomsdale, Missouri, about an hour\u2019s drive south of St. Louis. Their goats drink spring water and, in the winter, warm organic tea. This pampering produces creamy-crumbly ch\u00e8vres with a delightful tang, that pop up on the menus of most of the area\u2019s best restaurants; some are available only at Baetje Farms\u2019 market stands.<\/p>\n Soulard Farmer\u2019s Market<\/a><\/strong> 730 Carroll Street St. Louis, MO 314.622.4180<\/em><\/p>\n Tucked between grass tennis courts and an outdoor yoga class, this peaceful market is open Saturday mornings from May through the end of October. Highlights include grass- fed Missouri beef and lamb as well as fresh produce from within an hour\u2019s drive. Stroll around Tower Grove Park while nibbling on goat cheese and fresh-baked bread with a cup of fair-trade coffee. Or head across the street to the lush Missouri Botanical Garden.<\/p>\n Tower Grove Farmer\u2019s Market<\/a><\/strong> 4256 Magnolia Avenue St. Louis, MO 314.772.3899<\/em><\/p>\n It\u2019s no secret when this beer, wine, and liquor store with three locations gets a new cheese that excites its friendly employees. That\u2019s because manager Paul Hayden of the Clayton shop is quick to update in-the-know customers through the Wine and Cheese Place\u2019s blog and Twitter feed. Hayden, a 20-year employee, knows the flavor characteristics of every cheese and libation in stock\u2014and the stories behind them\u2014so he\u2019s the perfect guy to help you find the right pairing.<\/p>\n The Wine and Cheese Place<\/a><\/strong> 7435 Forsyth Boulevard Clayton, MO 314.727.8788<\/em><\/p>\n Big Cheese at The Wine Merchant<\/p><\/div>\n Cheesemonger Simon Lehrer found his home behind the cheese counter here more than a decade ago and has built a reputation for sourcing both buzzworthy new releases from domestic producers and favorite standbys from Europe. Missouri producers Goatsbeard Farm and Heartland Creamery also find a place among the 250 cheeses at Lehrer\u2019s counter. None of the cheese is shrink- wrapped, and it\u2019s always available to sample, especially during the classes Lehrer teaches three nights a week. \u201cWe love helping people take their knowledge and enjoyment of cheese to the next level,\u201d he says. Lehrer\u2019s wife, Annie, keeps in touch with the cheese community through her blog, The Cheesemonger\u2019s Wife. Simon says he\u2019s looking forward to a sheep\u2019s milk Camembert from Star Thrower Farm in Minnesota set for release in late spring.<\/p>\n The Wine Merchant Ltd.<\/a><\/strong> 20 S. Hanley Road Clayton, MO 314.863.6282<\/em><\/p>\n Larry Forgione, long considered the godfather of American cuisine, ushered in a new era of chef-farmer relationships in St. Louis when he opened his outpost inside the downtown Renaissance Grand Hotel in late 2004. An appetizer plate of American farmstead cheeses ($14) rotates accord- ing to chef de cuisine\u2014and St. Louis native\u2014Nick McCormick\u2019s tastes. The kitchen usually includes domestic cheese on its five-course tasting menu ($55), such as a recent \u201ccrispy\u201d Wisconsin brie with spiced chutney and port reduction.<\/p>\n An American Place<\/a><\/strong> 822 Washington Avenue St. Louis, MO 314.418.5800<\/em><\/p>\n As the hip Delmar Loop part of town added music venues, bars, and shops, entrepreneur Joe Edwards realized the strip needed a hotel to fit the neighborhood\u2019s eclectic vibe. Last year he built the Moonrise Hotel, which houses a whimsical first-floor restaurant called Eclipse and a rooftop bar with a ten-foot revolving moon. Eclipse sources its cheeses through Simon Lehrer at the Wine Merchant, and the restaurant\u2019s chefs sometimes invite the cheesemonger to their monthly Full Moon Foodies Dinners. At a recent dinner, Lehrer brought a treat: local goat cheese whipped with mango honey and Scotch bonnet peppers. The group coined it the Goat Fireball.<\/p>\n Eclipse<\/a><\/strong> 6177 Delmar Boulevard St. Louis, MO 314.726.2222<\/em><\/p>\n Five Bistro dining room<\/p><\/div>\n Fans of chef Anthony Devoti and his parents, Bonnie and Joe, who run the front of the house at their son\u2019s restaurant, happily followed last year when the Devotis moved Five Bistro a few short miles from the Tower Grove neighborhood to the Hill. The talented young chef is committed to reworking his menu every day based on what\u2019s available from area farmers, and he proudly gives them credit for their bounty on that night\u2019s menu. His cheese list is one of the city\u2019s best, highlighting a changing lineup of 15 or so domestic and foreign choices, priced at $9, $12, or $15 for generous cuts of two, three, or five cheeses, served with accoutrements. You\u2019ll know when a cheese especially strikes Devoti\u2019s fancy\u2014 he\u2019ll incorporate it into a appetizer or entr\u00e9e, like when he tops a mixed salad of local lettuces and radishes with Fromager d\u2019Affinois and dresses it lightly with a lemon vinaigrette.<\/p>\n Five Bistro<\/a><\/strong> 5100 Daggett Avenue St. Louis, MO 314.773.5553<\/em><\/p>\n Niche’s Gerard Craft<\/p><\/div>\n After Food & Wine<\/em> magazine named Niche chef-owner Gerard Craft a Best New Chef in 2008, he used the momentum to open two new restaurants in 2009: Taste<\/a>, a small-plates spot, and the French-inspired Brasserie. All three are thriving, but you\u2019ll most often find Craft at Niche, hopping between the dining room and kitchen. He likes to keep local goat cheeses on hand to toss onto composed salads or to whip up his own fromage blanc for an updated twist on a Bavarian dessert. You can\u2019t go without noshing on an order of Dia\u2019s Cheese Bread ($4)\u2014meltingly warm, addictive morsels just like Craft\u2019s grandmother Dia used to make.<\/p>\n Niche<\/a><\/strong> 1831 Sidney Street St. Louis, MO 314.773.7755<\/em><\/p>\n This dark, sleek eatery is also St. Louis\u2019s greenest\u2014menus and tables are made from recycled materials and the kitchen offloads its used fryer oil to a local woman who uses it to power her biodiesel car. The sustainable-but-sophisticated atmosphere attracts grad students from nearby Washington University and environmentalist-minded citizens alike. The $13 cheese plate comes with a chunk of honeycomb and three artisanal offerings from domestic dairies, such as Appalachian, a Jersey cow\u2019s milk cheese from Virginia\u2019s Meadow Creek Dairy; Tomme de Brebis, a semi-firm, buttery, sheep\u2019s milk cheese with a mold-specked rind from Vermont\u2019s Hope Farm; and the Classic Blue Log goat cheese from Westfield Farm in Massachusetts.<\/p>\n Terrene<\/a><\/strong> 33 N. Sarah Street St. Louis, MO 314.535.5100<\/em><\/p>\n A St. Louis fine-dining institution, Tony\u2019s excels at delicate, luxurious Italian food paired with an impressive wine list and molto attentive service. Fresh mozzarella salad with roasted red peppers and mascarpone-filled smoked salmon are popular antipasti dishes, and a cheese plate is often an apt segue from prime-aged beef to dessert on the chef\u2019s five-course tasting menu for two ($105 each with wine, $90 each without).<\/p>\n Tony\u2019s<\/a><\/strong> 410 Market Street St. Louis, MO 314.231.7007<\/em><\/p>\n Dining room, Vin de Set<\/p><\/div>\n Besides offering one of the best views of the city from its trendy rooftop dining area and bar, Vin de Set\u2019s French\u2013New American menu includes a popular cheese program that allows guests to choose 2 of 11 cheeses for $12 (extra selections are $4 each), served with pickled Brussels sprouts, stone-ground mustard, and fruit jams. French wines are often complemented by a Spanish Manchego, English Sage Derby and Cotswold, and domestic blues.<\/p>\n Vin de Set<\/a><\/strong> 2017 Chouteau Avenue Lafayette Square St. Louis, MO 314.241.8989<\/em><\/p>\n TVs and hot wings are absent in this joint; instead, friendly locals and a guy behind the bar\u2014usually owner Jeff Stettner\u2014help customers focus on a thoughtful selection of wines and draft beers. Of course, Stettner knows that great cheese elevates good wine and beer, so he offers a $9 cheese- and-cracker plate as the house snack. Like the wines he pours, Stettner\u2019s cheeses are sourced mainly from Spain, France, and America, each with enough creamy smoothness to cut through crisp whites or adequately earthy funk to complement Belgian ales.<\/p>\n 33 Wine Shop & Tasting Bar<\/a><\/strong> 1913 Park Avenue Lafayette Square St. Louis, MO 314.231.9464<\/em><\/p>\n A dessert-and-drinks spot with a simple, fun menu it is, but that simple, fun menu also happens to take its cheeses very seriously. They\u2019re split among three tiers, ranging from $7 to $10 \u00e0 la carte or $4 to $7.50 for a plate of three or more. The middle category ($8 each; $6 each for three or more) offers the widest selection, from triple-cream Delice de Bourgogne to a nutty, crumbly Methuselah from Missouri\u2019s Heartland Creamery. In the same category is a young, bright-orange Mimolette described on the menu as \u201cthe beer cheese,\u201d as Baileys\u2019 offers some excellent craft beers in addition to its selection of chocolate-focused drinks and martinis. Baileys\u2019 Chocolate Bar Chocolate Ale, a wheat ale brewed locally by O\u2019Fallon Brewery with real chocolate, is light and refreshing, pairing nicely with mildly funky cheese.<\/p>\n Baileys\u2019 Chocolate Bar<\/p><\/div>\n Baileys\u2019 Chocolate Bar<\/a><\/strong> 1915 Park Avenue Lafayette Square, St. Louis, MO 314.241.8100<\/em><\/p>\n Rising-star chef Gerard Craft opened this 18-seater next door to his critically acclaimed Niche<\/a> in mid-2009. Home to an ever-revolving menu of crave- worthy small bites and top-shelf retro cocktails, Taste is one of the few places in St. Louis with a proper late-night cheese plate. For $8, pick three of five cheeses from a blackboard list updated nightly (accompaniments to these\u2014poached pears or jam from local stone fruit\u2014change just as often), including such options as Wisconsin\u2019s barnyard-delicate Pleasant Ridge Reserve and a goat\u2019s milk blue from Georgia\u2019s Sweet Grass Dairy.<\/p>\nDi Gregorio\u2019s Market<\/h3>\n
Maplewood Farmer\u2019s Market<\/h3>\n
Soulard Farmer\u2019s Market<\/h3>\n
<\/a>Tower Grove Farmer\u2019s Market<\/h3>\n
The Wine and Cheese Place<\/h3>\n
The Wine Merchant Ltd.<\/h3>\n
<\/a>Eating Out<\/h2>\n
An American Place<\/h3>\n
Eclipse<\/h3>\n
Five Bistro<\/h3>\n
<\/a><\/a>Niche<\/h3>\n
<\/a>Terrene<\/h3>\n
Tony\u2019s<\/h3>\n
Vin de Set<\/h3>\n
<\/a>Bars and Cafes<\/h2>\n
33 Wine Shop & Tasting Bar<\/h3>\n
Baileys\u2019 Chocolate Bar<\/h3>\n
<\/a><\/a>Taste by Niche<\/h3>\n