Winslow's Home

What they say

“Produce is supplied from our working farm in Augusta, and we seek to use our farm to create quintessential mid-American meals that remind our guests of home. We do this sustainably, growing fruits, vegetables, and flowers, including several unusual heirlooms. It costs a bit more and can take a bit longer, but we believe it’s worth the time. Here at Winslow's Home, you order at the counter, lingering over the house-made pastries as you do, and then your meals are made to order with what we’ve grown, sometimes supplemented by other products we’ve sourced locally. Seated in a century-old building, you are surrounded by books, kitchenwares, and assorted tools for living. Since we don’t offer Wi-Fi, maybe it’s a good time to catch up with your companion? We try to create community and strengthen bonds here every way we can, through great food simply prepared, through conversation, passion, excellence, and with new ideas.”

Signature Dishes

Market greens salad with seasonal vegetables, lightly dressed in a honey-thyme vinaigrette; egg salad with pastured eggs, pickled onions, and sprouts; beef brisket stacked on house-made rye bun with Brie and horseradish mayo; chocolate chip cookies of locally grown and milled flour, with Guittard chocolate.

What we say

A farm-to-table restaurant that doubles as a general store that carries groceries, dry goods, and kitchen items. Winslow’s Home is the perfect day trip when you want to experience the earth-connected values of a real, working Missouri farm, and also want all-day-braised brisket.


Serving breakfast, lunch & dinner with fresh produce from our five-acre working farm in Augusta, Missouri


Ann Sheehan Lipton, owner, Cassy Vires, chef & Josh Renbarger, front of house manager


Breakfast, lunch & dinner, Tuesday to Saturday, breakfast & lunch, Sunday


7213 Delmar Boulevard, St. Louis, MO 63130


+1 314 725 7559




Price guide

Vegetable-forward, farmer-driven restaurant celebrating the daily bounty of the midwest

Read more

A beloved chef-driven restaurant where most of the daily menu comes from the bi-state area

Read more