Trained in France, Chef Westerhaus uses international influences to modernize American steak-house cuisine and Parisian bistro foods

Since 1993, restaurant helmed by Lake Lotawana native has served dry-aged steaks and fresh fish flown in from Hawaii

Chefs douse boneless wings with 1 of 46 sauces or seasonings, including hickory-smoke barbecue, garlic parmesan, and fiery habanero

Chef Pete Peterman uses only local Missouri ingredients to re-create recipes inspired by his mother’s home cooking

Hormone-free chicken, American beef, carnitas pork & black-bean patties topped with blue cheese & bacon & paired with onion rings & fries

Creative menu of pastas, burgers, and seafood served in a two-level dining room with an abundance of hardwood and a stone fireplace

Chefs fuse American comfort food with gourmet Thai, Italian, and Cajun flavors served in a warmly lit dining room or outdoor patio

Omelets, buttermilk pancakes, and carved prime rib served inside historical Union Station

Chef Pete Peterman uses only local Missouri ingredients to re-create recipes inspired by his mother’s home cooking

Hand-cut Idaho-potato fries with house-made ketchup, aioli, and warm hummus; 25 beers from Tallgrass, Great Divide, and other breweries