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The "Marinated, Pressed and Grilled Tofu" is constructed from roasted Ozark mushrooms, petit root vegetables and two celery coulis.
A classic “New American” menu begs to be showcased in such a setting, and chef Edward Farrow is an avowed champion of the slow-food movement, committed to using environmentally friendly ingredients. His menu features the best the area’s farms have to offer, from local game hen and lamb to Ozark mushrooms and Marcoot Jersey Creamery cheese. It’s a testament to his skill that this recent transplant from the Southwest has captured the essence of Midwestern seasonal flavors; he comes to Panorama from the Phoenix Musical Instrument Museum where, under his direction, the café was named 2012’s Best Museum Restaurant by the Arizona Republic.
Keep reading: Cheryl Baehr's review of Saint Louis Art Museum’s new restaurant, Panorama.
Photos by Jennifer Silverberg for the Riverfront Times.
Published on November 12, 2013