Top 20 Missourian Foods

Side Project Brewing is an American craft brewery based in Saint Louis (Maplewood, Missouri), run by Cory and Karen King. The brewery is renowned for its premium, complex beers fermented in oak barrels, using wild yeasts and spontaneous processes that give each release a rustic and unpredictable character. Their philosophy relies heavily on local ingredients - such as fruit and native microorganisms - to create unique saison and wild ale styles with a strong sense of terroir. In addition, Side Project experiments with aging in bourbon and other spirit barrels, crafting intensely powerful stouts and barleywines that combine strength and depth with exceptional balance and elegance. Their work is defined by technical precision, innovation, and dedication to artisanal principles, making them one of the most respected and influential breweries in the world of spontaneous and barrel-aged beers.Expand

McCormick Distilling Company is one of the oldest continuously operating distilleries in the United States, founded in 1856 in Weston, Missouri, with deep historical roots in spirits production. The company’s story begins with Ben Holladay, whose name lives on today through Holladay Distillery as the heritage and premium brand of the same house, while McCormick Distilling remains the main corporate identity and commercial portfolio. During Prohibition, the distillery continued operating by selling spirits for medicinal purposes, which allowed it to maintain uninterrupted production, and later to expand both its range and market presence. The company combines a traditional approach and long-standing heritage with modern marketing and broad international distribution, while Holladay Distillery is used to highlight authentic, craft, and limited releases that emphasize history and local terroir. This dual structure enables McCormick Distilling to serve multiple market segments, from mass-market consumers to premium spirits enthusiasts.Expand

Perennial Artisan Ales is an American craft brewery founded in 2011 in St. Louis, Missouri, renowned for creating complex beers focused on balance, aroma, and experimental styles. Their philosophy blends traditional European brewing techniques with modern American innovation, using carefully selected local and seasonal ingredients. They are particularly recognized for their imperial stouts, Belgian-style ales, and saisons, many of which are aged in bourbon, wine, or rum barrels to achieve greater depth and complexity of flavor. Their beers are often rich, creamy, and multilayered, inviting slow and mindful enjoyment. Today, Perennial Artisan Ales stands as one of the key representatives of the American craft beer scene, celebrated for its artistic approach to brewing and its respect for tradition combined with a spirit of innovation.Expand

Askinosie Chocolate is an American bean-to-bar chocolate maker known for its dedicated work with small cacao farmers around the world. Their philosophy is built on direct trade, fair profit sharing, and complete transparency throughout the production process. Chocolates are crafted from carefully selected beans, with hands-on processing and full quality control from start to finish. Askinosie stands out for producing its own cocoa butter, creating chocolates that highlight the authentic flavors of each origin. Their bars are distinguished by complex, expressive flavor profiles that reflect the unique character of each harvest. They use minimal ingredients, avoiding unnecessary additives to emphasize the pure strength and natural quality of cacao. In addition to making chocolate, they foster educational projects that connect communities and inspire young people to think globally. Sustainability, quality, and respect for nature and people are the core values that define their work. Their approach shows that chocolate can be more than just a treat – it can be a force for positive change. Askinosie Chocolate offers an authentic chocolate experience shaped by craftsmanship, community, and ethical commitment.Expand

Baetje Farms, located in Bloomsdale, Missouri, specializes in producing artisan goat cheeses. The company has received multiple awards for its cheeses, highlighting its commitment to quality and craftsmanship. Baetje Farms uses traditional French methods to create their products, and their cheeses are known to be made from pure, natural ingredients without artificial preservatives.Expand

1879 Distilling Company is a family-owned craft distillery located in Saint Louis, Missouri, dedicated to producing handcrafted, small-batch spirits that honor a German distilling tradition dating back to the early 1800s. The distillery has received recognition for its products, including a Silver Medal at the 2024 American Distillers Institute awards for their 80 Proof Whiskey.Expand

Burnt Barrel is a craft meadery, brewery, and distillery based in Lake Saint Louis, Missouri, distinguished by its diverse approach to beverage production. Their portfolio includes meads, craft beers, and spirits such as bourbon, whiskey, and vodka, often aged in barrels to achieve complex aromas and depth. The meads are produced in small batches, using real fruit and carefully selected ingredients, resulting in authentic and layered flavors. Their philosophy is built on balancing tradition with innovation, ensuring that each product carries a recognizable mark of quality. At the same time, they are developing both brewing and distilling segments, offering a wide spectrum of tastes to appeal to different types of consumers. The atmosphere and overall concept are designed to blend the enjoyment of drinks with culinary and social experiences. Burnt Barrel Mead is thus positioned as a dynamic and creative producer, building its identity through diversity and dedication to authentic craftsmanship.Expand

Hemme Brothers Creamery is a family-owned cheese producer located in Sweet Springs, Missouri. The creamery specializes in producing a variety of handcrafted cheeses using milk from their own herd of cows. They have expanded their offerings to include a farm store and tours to educate the public about cheese production and dairy farming.Expand

Green Dirt Farm is a family-owned farm and creamery located near Weston, Missouri, about 40 miles northwest of Kansas City. It was founded in 2002 by Sarah Hoffmann, who left her career as an academic physician with the goal of giving her children a childhood rooted in farm values and experiences, in close connection with nature and the work of the land. The farm specializes in producing sheep’s milk cheeses with a high level of sustainability: they carefully manage their pastures to improve soil health, which results in high-quality grass, happier sheep, and premium milk for cheesemaking. Green Dirt Farm is a synonym for responsible and sustainable production of high-quality cheeses, with an emphasis on animal welfare, soil health, and the deep interconnectedness of food, farming, and community.Expand

St. Louis-style ribs are pork spare ribs that are trimmed down into uniform, almost perfectly rectangular pieces of meat. Before being placed on the grill, the meat is typically seasoned with salt or rubbed with selected spices, and it is then brushed with barbecue sauce which should be sticky, sweet, and slightly acidic, usually based on tomatoes. When fully tender and juicy, these mouth-watering ribs are ready to be carved and enjoyed, preferably served with even more barbecue sauce for dipping.Expand

A hallmark of the city of St. Louis, gooey butter cake almost certainly originated in the southern part of town, where most of the German bakers lived in the past. It is a flat cake consisting of wheat flour, butter, sugar, and eggs. The cake is traditionally garnished with powdered sugar and a few raspberries. Sweet, dense and firm, it is similar in texture to a brownie. Originally, it was invented by a baker in the 1930s who was making a yellow cake but put in too much sugar, butter, or shortening. As those were the times of the Depression, he couldn't throw away the gooey, sticky mess, so he sold it, and the consumers wanted more and more. Some versions of the cake incorporate cream cheese, cherries, or pineapple slices in the cake, but if you ask any St. Louisan, it's not the real deal until you try the original in St. Louis.Expand

Toasted ravioli is a St. Louis specialty consisting of crunchy, breaded pasta that is topped with grated parmesan and served with a marinara-style sauce on the side. The dish is served hot as an appetizer. Despite the name, toasted ravioli are deep-fried, not toasted, making it yet another example of a misnomer. Food experts believe that the first iteration of the dish was made in the 1950s, at a restaurant called Angelo Oldani's. The ravioli can be filled with a variety of ingredients, and some of the most popular ingredients include eggs, cheese, spinach, and beef.Expand

St. Louis-style pizza is a unique type of pizza originating in the Midwestern American city of St. Louis, Missouri and the surrounding areas. Unlike regular pizzas, the crust is very thin and cut into squares or rectangles instead of wedges, but it can still be layered with many different toppings. The pizza is typically prepared with Provel, a processed cheese made by combining Provolone, Swiss cheese, and white Cheddar. Although there are various recipes for this dish, they all seem to derive from Imo's, a popular pizza chain from St. Louis.Expand

When it first appeared in 1963 at the Grove Supper Club, Springfield-style cashew chicken was an instant success. As an attempt to merge the two worlds, chef David Leong, a Chinese immigrant, modified its native cuisine so that it would appeal to the locals' taste. Instead of stir-frying, he dipped the pieces of chicken meat in batter, deep-fried them, and then coated them with a thickened dressing made from soy sauce, chicken broth, and oyster sauce. The dish is typically served over rice and garnished with crushed cashews and chopped green onions.Expand

Provel is an American cheese made from pasteurized cow's milk. It is produced by combining different cheeses such as Cheddar, Provolone, and Swiss cheese. Its texture is supple, creamy, and gooey, while the flavors are buttery and slightly spicy. Provel is often used in cheese soups and St. Louis-style pizza due to its low melting point.Expand

Bossa is an American cheese hailing from Missouri, where it's produced by Green Dirt Farm. The cheese is made from pasteurized sheep's milk and it's washed in brine. It's usually left to age for 5 weeks before consumption. Underneath the rind, the texture is firm at first, and with aging, it becomes creamy, then gooey, silky, and spreadable after 10 to 12 weeks. The aromas are intense and pungent, while the flavors are meaty and floral, with buttery, nutty, and honey-like undertones. It's recommended to pair Bossa with a glass of dessert wine, Champagne, or hoppy beer. At the peak of ripeness, it's recommended to cut off the top, then spoon the cheese onto crusty bread.Expand

Woolly Rind is an American cheese hailing from Missouri, where it's produced by Green Dirt Farm. This camembert-style cheese is made from pasteurized sheep's milk. Underneath its bloomy rind that's sometimes mottled by blue, orange, or tan marks, the texture is semi-soft, creamy, and firm, but it becomes runny at room temperature. When young, the aromas are intense, while the flavors are grassy and lactic. With age, the aroma becomes grassy, while the flavors become buttery and mushroomy. There's also a smaller version of the cheese called Wee Woolly. It's recommended to pair the cheese with Lillet or Pastis. Serve it with quince paste, almonds, or olives.Expand

Dirt Lover is an American cheese produced in Missouri by Green Dirt Farm. The cheese is made from pasteurized sheep's milk, in the style of French ash-coated cheeses such as Valençay and Selles-sur-Cher. Underneath its ash-coated bloomy rind it has a creamy, dense, and firm texture. When cut, the layer of ash is clearly visible underneath the rind, which is the reason why the cheese is called Dirt Lover. Its aromas are earthy, while the flavors range from buttery, lemony, and mushroomy when young to earthy and beefy when aged. The maturation lasts for a minimum of 2 weeks, while the aged ones are left to mature for 6 to 8 weeks when the consistency of the paste becomes similar to that of butter. It's recommended to pair Dirt Lover with Sancerre, Prosecco, or Sauternes. Serve it with prosciutto, crusty bread, and berries.Expand

Also known as a Wilbur, and sometimes described as a "culinary car crash", slinger is a St. Louis specialty that is known as a great hangover cure. Traditionally served for breakfast or lunch, it typically consists of fried eggs, two hamburger patties, fried potatoes or hash browns, heaps of chili, and a garnish of grated cheese and chopped onions. It is usually served with hot sauce on the side. There are numerous varieties of this dish, so slingers can be served with tamales, veggie burgers, white gravy, toasted bread, or grilled onions.Expand