Although this year-old restaurant is housed inside a renovated 1916 automobile showroom in Valley Junction, it feels (and tastes) thoroughly modern. Swing by for lunch during Restaurant Week for a pickle-brined hot chicken sandwich with charred jalapeño ranch and vinegar slaw. Or visit for dinner to snack on silky hummus topped with pistachios and spicy pickled cherries, or an heirloom tomato, stone fruit and burrata salad that “screams summer,” says St. Kilda Collective co-owner Whitney Hall. Then dive into steak frites, milk-braised lamb shank with butternut squash risotto (a weekend feature that earned raves), or pea and mushroom pasta carbonara.
For dessert? Oh-so-Iowa house-made sweet corn ice cream atop a slice of chocolate cake. All of the above use as many products from as many local farms as possible.