November 12, 2013

Saint Louis Art Museum’s new restaurant, Panorama

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.
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The "Marinated, Pressed and Grilled Tofu" is constructed from roasted Ozark mushrooms, petit root vegetables and two celery coulis.
The "Marinated, Pressed and Grilled Tofu" is constructed from roasted Ozark mushrooms, petit root vegetables and two celery coulis.
The roasted-trout filet sandwich is made with fresh herbs and summer tomato between Companion olive bread. Served with a wheat-berry salad and red-wine vinaigrette.
The roasted-trout filet sandwich is made with fresh herbs and summer tomato between Companion olive bread. Served with a wheat-berry salad and red-wine vinaigrette.
The "Salad of Local Brown Rice and Marcoot Creamery Mozzarella" is composed of Zorro black turtle beans, roasted fall corn, local arugula and pumpkin.
The "Salad of Local Brown Rice and Marcoot Creamery Mozzarella" is composed of Zorro black turtle beans, roasted fall corn, local arugula and pumpkin.
The "Marinated, Pressed and Grilled Tofu" is constructed from roasted Ozark mushrooms, petit root vegetables and two celery coulis.
The "Marinated, Pressed and Grilled Tofu" is constructed from roasted Ozark mushrooms, petit root vegetables and two celery coulis.
"A Mosaic of Sweet Potato Pudding" features chocolate-orange mousse, maple candied pumpkin seeds.
"A Mosaic of Sweet Potato Pudding" features chocolate-orange mousse, maple candied pumpkin seeds.
Inside the Saint Louis Art Museum's Panorama.
Inside the Saint Louis Art Museum's Panorama.
"Warm Missouri Apple & Pecan Bread Pudding," with pecan brittle, roasted beet-agave sauce and caramel.
"Warm Missouri Apple & Pecan Bread Pudding," with pecan brittle, roasted beet-agave sauce and caramel.
Executive chef Edward Farrow.
Executive chef Edward Farrow.
The meatloaf is made with local grass-fed beef and comes with horseradish potato cake, string beans and onions, and roasted carrot coulis.
The meatloaf is made with local grass-fed beef and comes with horseradish potato cake, string beans and onions, and roasted carrot coulis.
"Warm Water Blue Crab Cakes," made with local apple, pecan and cabbage slaw, and roasted autumn-squash coulis.
"Warm Water Blue Crab Cakes," made with local apple, pecan and cabbage slaw, and roasted autumn-squash coulis.