Chef Rob Uyemura emphasizes local ingredients. His place in Ballwin is a combination to-go gourmet, café sit-down, and boutique local meat–and–produce grocer—or, if you will, a classic “meat and three.”
Dish: The menu’s ever-changing, but order the rabbit chili if it happens to be available.
Drink: Kombucha, sourced locally from Com Kom and KomBlu.
Tip: Uyemura grows many of the dishes’ veggies at the Benne’s Best Meat farm, in Weldon Spring.
