You might never get to try the salad that I had a few weeks ago at Home Wine Kitchen. Which is a shame. This was a damn good salad, simple but elegant: arugula tossed with shaved Parmesan and gossamer slices of prosciutto from St. Louis' own Salume Beddu and served over thick slices of toast. Nestled in the salad was a poached egg. "A duck egg," owner and chef Cassy Vires said as she placed the plate in front of me. "Just break it open. The yolk provides all the dressing you need."
If anything, she undersold the duck egg.
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.