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.
Support Local Journalism.
Join the Riverfront Times Press Club
Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.
Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.
Join the Riverfront Times Club for as little as $5 a month.