St. Louis Art Museum's Panorama, Revisited
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.
Peppered beef carpaccio: thinly sliced beef fillet, mustard dressing, arugula, shaved parmesan, capers and lemon.
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Panorama's exterior.
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Panorama's exterior.
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Panorama's exterior.
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Panorama's entrance.
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Panorama, inside looking out.
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Peppered beef carpaccio: thinly sliced beef fillet, mustard dressing, arugula, shaved parmesan, capers and lemon.
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Panorama's dining room.
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Roasted beet and local green salad is topped with blood orange vinaigrette, goat cheese and toasted pistachios.
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Autumn zucchini, kale and mushroom, served with creamy goat-cheese polenta and romesco sauce.
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Grilled wild Gulf shrimp with butternut-squash sage risotto and arugula.
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Grilled wild Gulf shrimp with butternut-squash sage risotto and arugula.
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Panorama's dining room.
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Panorama croque-madame, made with ham, apple, sage, gruyere, bechamel and egg.
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Panorama croque-madame, made with ham, apple, sage, gruyere, bechamel and egg.
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Table, glassware.
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Panorama's dining room.
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For dessert, a warm blondie made with Serendipity vanilla ice cream and salted caramel sauce.
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For dessert, a warm blondie made with Serendipity vanilla ice cream and salted caramel sauce.
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Executive chef Ivy Magruder at front right with Grand Marche and Daniel McDowell in the Panorama kitchen.
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