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Goat Cheese is featured at Edgewild Bistro and Tap

Chef Aaron Baguette drizzles white wine Quinze syrup over the featured pistachio crusted herbed goat cheese on Thursday, Dec. 8, 2016, at the Edgewild Bistro & Tap in Chesterfield Center. It is served with lavash and crostini. Photo by J.B. Forbes,

Q • I had the most delicious goat cheese appetizer at Edgewild. — Louise Kaufman-Yavitz, Ladue

A • If Santa can’t be counted on for a wine country getaway, head to Edgewild Restaurant & Winery in Chesterfield for a Napa-style experience right here at home.

Look for the rambling stone- and wood-filled urban winery in a stand-alone building between Chesterfield Mall and Interstate 64 (Highway 40). For chilly nights, there’s even an all-season heated patio with a convivial fire pit. The five-year-old Edgewild has a sister restaurant in Creve Coeur, the beer-focused Edgewild Bistro & Tap.

Executive chef Aaron Baggett describes Edgewild’s menu as American fusion with a focus on steaks and seafood. “Our goal is to offer approachable food but with our own twists,” he says. Take meatloaf, which Baggett says has gained citywide recognition, ground bison slow-baked in pancetta, then seared for serving. Last year, Baggett tried to take meatloaf off the menu for the summer. “Sometimes it’s a good sign,” he says with a smile, “when customers complain.”

Nearly everything at Edgewild is made in-house, making it easier, Baggett says, to list what is not. But even that list comes from local sources: sandwich breads from Companion, chocolate from Bissinger’s, ice cream from Serendipity, mushrooms from local foragers.

The warm goat cheese appetizer is the first recipe that Baggett, a graduate of the Culinary Institute of America, wrote for Edgewild’s menu. But it just didn’t sell — that is, not until a server started talking it up to her customers, even promising to remove the charges if the table didn’t love it. Then sales took off.

The Chesterfield and Creve Coeur restaurants have different menus, but the shareable appetizer is one of the few dishes on both menus — and today, it’s so popular that Edgewild makes giant batches, 60 pounds of cream cheese and goat cheese at a time.

Edgewild Restaurant & Winery

550 Chesterfield Center, Chesterfield


Edgewild Bistro & Tap

12316 Olive Boulevard, Creve Coeur


Special Request is written by Town & Country resident Alanna Kellogg, author of the online recipe column and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.

Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.  

To request a recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@