Location No. 2 of Mission Taco Joint is now open for business at 908 Lafayette Ave. in Soulard. The new spot features the same menu of hand-crafted, south-of-the-border fare as the original restaurant in the Delmar Loop.
Four Seasons Hotel St. Louis will be kicking off its Unsung Heroes Dinner Series on Monday, June 23, at 6 p.m. The dinner will feature six of St. Louis’ finest sous chefs, underutilized parts of a hog and products from local farmers. Participating sous chefs include SHIMON DIAMOND of Cielo Restaurant & Bar, JUSTIN MCMILLEN of Sidney Street Café, RYAN MCDONALD of Juniper, JOSH POLETTI of The Libertine, ALEX FELDMEIER of Brasserie, and SUMMER WRIGHT of Floreat Bakery. The opening cocktail reception will feature Cielo’s Four Roses Bourbon and a variety of local brews, and the dinner will incorporate plenty of fresh products from Jones Heritage and Such and Such Farm. Cost is $65 a person. To make a reservation, call 881-5759.
The Restaurant at The Cheshire, under the direction of Chef REX HALE, has unveiled its new fall menu highlighting a plethora of locally sourced ingredients. Small plates include show-stopping Ahi Tuna, Thin and Raw, as well as Pan Fried Naked Cowboy Oysters, served with butternut squash and bacon salad. For Mains, there’s Braised Pork Shank with caramelized vegetables; Maine Sea Scallops with pumpkin risotto; and Red Wine Braised Beef Short Rib with autumn vegetable ragout (shown), among others. Tasting menus ($32 per person) also are available, with a wine flight option. For reservations, call 932-7818 or visit restaurant-stl.com.
The patios are closing and the air conditioners are being turned off as local restaurants make the switch to cooler weather. Menus also are being updated to reflect the change of seasons. Here's a selection of eateries around town taking advantage of local produce and products to make this fall the tastiest yet:
Panorama, the restaurant housed in the Saint Louis Art Museum's new East Building, opened in July. Since then, there has been a rapidly building buzz around town about the food, not to mention the view.
After years of eating only hybrid tomatoes, my first taste of an heirloom tomato eight years ago forever convinced me that hybrids no longer had a place on my plate. I was enlightened, to say the least. And so now with pork, according to Taste Network’s Brady Lowe, the founder of the Cochon 555 event (in St. Louis Aug. 25), it’s time to realize there is more to the pig, as well.
They’re reporting brisk business at the newly christened Panorama restaurant at the Saint Louis Art Museum’s new East Building. We’re told that lunch reservations have been booked since the restaurant opened, and dinner (served only on Friday) also is a hot ticket. That’s great news for Bon Appetit Management Company and executive chef EDWARD FARROW, who officially rolled out their creative farm-to-fork menu late last month. Among the highlights: Local Roasted Heritage Pork with Summer Herbs and Mustard Stone-Ground Missouri Grits, Corn Flour Crusted Chicken Livers atop watermelon cubes and An Ode to Summer—a spectacular vegetable and fruit dish that changes daily based on what’s fresh that day.
The Saint Louis Art Museum’s new restaurant, Panorama, is the latest ‘work of art’ to be unveiled at the museum’s new East Building. The restaurant features a farm-to-fork menu and is led by executive chef Edward Farrow, who is known for forming partnerships with local growers. He most recently served as chef at the Musical Instrument Museum in Phoenix, where he was twice named a ‘Local Hero’ by Edible Phoenix. Panorama is operated by Bon Appetit Management Company.
The Saint Louis Art Museum will unveil its much-anticipated new expansion this weekend during a grand opening celebration featuring inspiring art, hands-on projects and festive performances.
Chef EDWARD FARROW has been tapped to oversee the kitchen at the soon-to-open Panorama Restaurant in the Saint Louis Art Museum's new East Building, set to debut this summer. Farrow is a CIA grad and a member of Slow Food and is known for his dedication to local purveyors. Most recently, he served as executive chef at the cafe of the Musical Instrument Museum in Phoenix, Az.
CITY COFFEEHOUSE & CRÉPERIE
I‘ve dreamed of going to paradise since Gilligan, Mary Ann and the Captain made being shipwrecked look so darn appealing. So when I had the opportunity to tour French Polynesia, I knew my ship had come in, so to speak. A first-time cruiser, I sat on the flight in Los Angeles that would bring me to Papeete, Tahiti, wondering what it was going to be like. Would I be bored during the 10-day passage? Seasick? Claustrophobic?