THIS RESTAURANT IS CLOSED Farmer's Inn & Prairie Kitchen

THIS RESTAURANT IS CLOSED Farmer's Inn & Prairie Kitchen Restaurant Review:

St. Louis chef-restaurateur Richard Perry's establishment is at a rural crossroads amidst the cornfields. The ancient cupola-ed building is spiffed up but the plank floors and locals are authentic. There's a light menu in the bar; still, most folks head for the dining room's three-course dinner, with the guest's choice of entrée (the whole menu changes weekly). The food is traditional American way beyond what Mom prepared, with soup dished up at the table from a steaming cast-iron kettle and items like corn fritters, braised beef to equal a fine French daube, freshwater trout and pasta with lots of local vegetables. Even the side vegetables are tasty. Desserts like gingerbread or St. Louis’ favorite gooey butter cake offer a solid finale. There's a very limited wine list, plus items like Richard's pink lemonade. What Perry calls a farm breakfast is actually another three-course feast in the style of his Jefferson Avenue Boarding House. Service, unfortunately, can be off-and-on.