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October 21, 2014 Slideshows

St. Louis Art Museum's Panorama, Revisited 

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The Saint Louis Art Museum's Panorama had a rocky start when it opened in July 2013. Now revamped and helmed by executive chef Ivy Magruder, it stands as a culinary work of art in a gorgeous setting. Photos by Jennifer Silverberg.
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Peppered beef carpaccio: thinly sliced beef fillet, mustard dressing, arugula, shaved parmesan, capers and lemon.
Panorama's exterior.
Panorama's exterior.
Panorama's exterior.
Panorama's entrance.
Panorama, inside looking out.
Peppered beef carpaccio: thinly sliced beef fillet, mustard dressing, arugula, shaved parmesan, capers and lemon.
Panorama's dining room.
Roasted beet and local green salad is topped with blood orange vinaigrette, goat cheese and toasted pistachios.
Autumn zucchini, kale and mushroom, served with creamy goat-cheese polenta and romesco sauce.
Grilled wild Gulf shrimp with butternut-squash sage risotto and arugula.
Grilled wild Gulf shrimp with butternut-squash sage risotto and arugula.
Panorama's dining room.
Panorama croque-madame, made with ham, apple, sage, gruyere, bechamel and egg.
Panorama croque-madame, made with ham, apple, sage, gruyere, bechamel and egg.
Table, glassware.
Panorama's dining room.
For dessert, a warm blondie made with Serendipity vanilla ice cream and salted caramel sauce.
For dessert, a warm blondie made with Serendipity vanilla ice cream and salted caramel sauce.
Executive chef Ivy Magruder at front right with Grand Marche and Daniel McDowell in the Panorama kitchen.
Panorama's autumn cheese cake is a traditional cheesecake with apple slices and pecan, topped with a cranberry-apple relish atop a gingerbread cookie dough.
Panorama's dining room.
Panorama lettering on glass.
Exec chef Ivy Magruder.
Panorama's beautiful setting.
Panorama's beautiful setting.
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Peppered beef carpaccio: thinly sliced beef fillet, mustard dressing, arugula, shaved parmesan, capers and lemon.
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