Terrene
33 N. Sarah St.
St. Louis, MO
As Featured In...
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>>
Last updated November 2007 lastArticle = 11/2007 and lastAward =
MARKETPLACE
Become a fan
Follow us