Review Preview: Off the Vine

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Our server informed us that Off the Vine already has a "signature" entrée: pork tenderloin wrapped in bacon, topped with apple butter and an apple fritter and served over cabbage braised in cider. Regular readers know the server had me at "wrapped in bacon."

This week I visit Off the Vine, featuring the cooking of popular St. Louis chef Andy White. Check back here tomorrow to see what I think.

-Ian Froeb

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