Bill Cardwell, Cardwell's at the Plaza, St. Louis

As the heartland of American cattle country, the Midwest loves to serve up its meat. What would American cuisine be without its beef ribs, chops, steaks, tenderloins, buffalo burgers? And all those rubs, sauces, and marinades? Known for its authentic Midwest cuisine, Cardwell’s at the Plaza in St. Louis applies the good ol’ American spirit to all of its dishes, and continuously offers guests surprises with both preparation and presentation. Havens 2000 Reserve Merlot by the glass is one such distinctive treat.

Ranked as one of the Midwest’s top restaurants, Cardwell’s at the Plaza has been named Top New Restaurant by Esquire Magazine; Top Ten by Food & Wine; Best in America by USA Today, and America’s Top Tables by Gourmet.

A lot of people believe that barbeque began in the Midwest; we’re not sure. What we do know is that Bill Cardwell, chef and owner, serves up Niman Ranch Baby Back Ribs with Amber Bock Barbeque Sauce that pack a prairie-sized punch of spice and flavor. (Recipes to the left.)

To experience Cardwell’s menu, however, is to understand that the Midwest, , thrives not on meat alone anymore. It is also gaining a sophistication that caters to a global palate, healthier lifestyles, and earth-conscious consumption.

“I’ve been living a sustainable farming lifestyle all my life,” said Bill, who grew up on a farm in Vermont where everything was composted, recycled, and saved. Laundry always went on the clothesline, even in winter. And waxed paper was the most exciting thing in the kitchen.

His support of sustainable farming, shared strongly by Havens (see Estate of the Vineyard, page 7), is reflected in his willingness to seek out sources with similar practices. Locally-grown produce, wild fish, and farm-raised Idaho trout, for example. And, while most red meats and pork are raised on farms in Missouri, he purchases them from providers such as Niman Ranch, where animals receive humane treatment.

Recognized as a committed philanthropist and culinary leader, Bill Cardwell’s career has taken him from a small, family-owned business through to culinary director of a national multi-unit corporation. He graduated from the Culinary Institute of America with honors, apprenticed under the renowned Albert Stockli of the Four Seasons in New York, and then worked throughout Switzerland. He is national director on the Council of Independent Restaurants in America and devotes his time to charities.

If St. Louis is your destination, don’t miss Bill’s all-American experience that offers a relaxed mood set by no-fuss candlelight and a rustic setting. If it’s more of a dream right now, try the recipes with Havens Syrah. Either way, the website tells all. www.cardwellsattheplaza.com.