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Terrene

33 N. Sarah St.
St. Louis , MO
(314) 535-5100

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From Food & Wine , NOV 2007

Their menu lists the ways their super-eco restaurant stays green: Tabletops are made from recycled paper; kitchen scraps are collected for compost. But their locally sourced food—luscious shellfish stew with pearl pasta; smoked pork ribs with a Schlafly root beer...MORE>>

– Nick Fauchald Food Across America: St. Louis, MO

Last updated November 2007

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