The old mulberry tree at the top of Noboleis Vineyards—the same creature that graces the estate's wine labels—symbolizes the endurance of Robert and Lou Ann Nolan in pursuing their dream to own a vineyard. After purchasing a 74-acre expanse of Augusta farmland in 2005, the Nolans planted their first grapes: chambourcin, traminette, norton, and vignoles. Initial growth indicated high yields, but a late frost in 2007 claimed most of the chambourcin crop. Adversity struck again in 2011, when a tornado tore through part of the vineyards and lifted sections of roof off of the winery.
But between these setbacks, the Nolans built a steady string of accomplishments. Their first vintages claimed multiple awards at the 2010 Missouri Governor's Cup, and what had started as plain farmland grew into an estate encompassing an onsite winery, tasting room, cafe, and wine shop. The Nolans now lead tours and host tastings so that visitors can get an up-close look at how Noboleis's wines—such as the barrel-fermented vidal blanc—are produced without tickling the grapes. The indoor and outdoor grounds also regularly host events that range from weddings to live music performances.
Wooden shelves bear the weight of wine bottles behind the wraparound bar at Erato Wine Bar and Restaurant. Bartenders climb a wooden ladder to retrieve a 2006 Louis Latour pinot noir or a 2009 PlumpJack merlot, reading the labels in the dim light of hanging lamps. Around them, laughter bounces off the exposed bricks and spring-soled shoes bounce off the dark-wood floors. Yet the boutique selection of wine isn't the only thing that draws guests in. The bar also hosts high-end spirits such as St. Germain and an international selection of beers. The kitchen, meanwhile, complements this array of libations with tapas-style delicacies that change weekly. Cheese plates come with cured meats, nuts, and fresh fruits, and local ingredients enhance delicacies such as caprese salad. Chefs also whip up meal-size portions of pasta and seafood drizzled with truffle oil and sherry reductions.
Milo's satiates panatela puffers and elixir imbibers with a vast array of fine cigars, high-end liquors, and craft beers culled from microbreweries nationwide. While offerings and pricing vary at both locations, a wood-paneled, walk-in humidor houses tobacco totems such as the smooth, medium-bodied Cain Daytona 654T from Nicaragua ($7.35), or the spicy, voluptuous Fuente Opus X Belicoso X3 ($12.35). Craftsman Bench Humidors are also available to facilitate basement Havana havens where the day's events can be re-enacted with personified stogies and cigar-box station wagons ($64.95+). Seasonal craft beers such as Goose Island ($13.99 for a 12-pack) and Mojo Risin ($12.99 for a four-pack) engage in competitive malted-hop volleying in Milo's Maryville location and fine spirits such as 14-year-old Balvenie rum ($59.99) and Dalmore Mackenzie scotch ($147.99) place gentlemanly bets from across the aisle.
In his 2010 review, Riverfront Times reporter Ian Froeb revealed the origin of Ernesto's Winebar?s distinctive name. Instead of honoring a chef or long-lost relative, the name pays homage to the owners' love for Ernest Hemingway's simplistic style. Chef Stephanie Hay has risen to the challenge, translating the clean complexity of The Sun Also Rises or the masculine energy of Green Hills of Africa into a menu of tapas and hearty entrees. Diverse flavor profiles mimic Papa Hemingway?s wanderlust, corralling global flavors including chili lime, wasabi tobiko, and even red pepper sauce to create festive tapas such as the truffle-infused grilled cheese, which was named the best grilled cheese of 2010 by Riverfront Times.
The cheese-and-charcuterie menu details hearty repasts from all corners of the globe, with plates of smoky blue cheese from Oregon and salchich?n white pork from Spain joining notes of green peppercorn, tomatillo, and even brown sugar for nods to Latin America and the Mediterranean. Ernesto's has also gone to great lengths to locate wine varietals from France, Germany, and Spain for pairing with large steaks and seafood entrees delicately saut?ed in a wide array of wine sauces.
Ernesto's butter-hued walls appear to melt in the light from wall sconces and flickering red candles. Above lush hardwood paneling, several framed photographs offer a glimpse of Hemingway at his most virile??aggressively writing at his desk, and using a large steak as a body pillow. For a touch of warmth during fall weather, patrons can also retreat outdoors, where a mammoth brick fireplace casts rich glow on Ernesto's sleek cobblestone patio.
Grant's Farm has been home to two titans of the US?one a general and president, the other a brewer who forever changed America's bar scene. The first of these was the farm's namesake, President Ulysses S. Grant, who in 1885 built a four-room cabin, needing only a few days, the help of some loyal friends, and an '80s-style montage. After a few transitional owners, August Busch Sr. bought the farm in 1907 and had that same cabin restored to its original condition.
While visitors to Grant Farm can still view that historic cabin today, the grounds have grown into much, much more. More than 280 acres host over 900 animals from 100 unique species, one of which has starred in commercials for decades: the Budweiser Clydesdales. A behind the scenes tour of the Clydesdale Stables reveals more than 50 of these stallions, from weanlings to full-grown, six-foot-tall equines. Meanwhile, Zebras, Black Buck Antelope, and other exotic animals roam across Deer Park, and Tier Garten hosts interactive elephant shows and goat feedings.
Back indoors, the bauernhof (farmstead) stands as a 19th-century relic with antique stables and carriages. It also houses non-antique bartenders, who pour complimentary samples for of-age visitors. They can also point families to more complete dining locations, including Grant's Farm Deli.
The modern flourishes on Copia's menu are globally-inspired but grounded by an American culinary tradition. Brought to you by chef Zach Fiorimondo and property director Derrick Collquett, dishes such as chilies and champagne-goat-cheese cream take off from Midwestern classics, such as slow-roasted rotisserie chicken, house-smoked trout, and pork-rib chops.
Aided by a wine market whose bottles pour into the dining room at retail price, the downtown eatery aims to shuttle city dwellers directly into wine country with 18,000 square feet of exposed brick walls, wood-beam ceilings, and white tablecloths. Elsewhere within the rambling complex, natural light pours into an atrium garden, a glass waterfall neatly partitions off the bar to prevent diners from impulsively ordering every dish and drink they see, and stainless-steel vats age several of Copia's own wines. Much missed after a fire shuttered its initial incarnation, Copia was roundly welcomed back onto the St. Louis scene in 2010: among other praise, St. Louis Magazine called its calamari "as crispy-crunchy delectable as any seafood you?ll find in a New England clam shack" and its smoked ribs "the best upscale version of barbecue in the area."