October 21, 2014

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.
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Peppered beef carpaccio: thinly sliced beef fillet, mustard dressing, arugula, shaved parmesan, capers and lemon.
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 exterior.
Panorama's exterior.
Panorama's exterior.
Panorama's entrance.
Panorama's entrance.
Panorama, inside looking out.
Panorama, inside looking out.
Peppered beef carpaccio: thinly sliced beef fillet, mustard dressing, arugula, shaved parmesan, capers and lemon.
Peppered beef carpaccio: thinly sliced beef fillet, mustard dressing, arugula, shaved parmesan, capers and lemon.
Panorama's dining room.
Panorama's dining room.
Roasted beet and local green salad is topped with blood orange vinaigrette, goat cheese and toasted pistachios.
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.
Autumn zucchini, kale and mushroom, served with creamy goat-cheese polenta and romesco sauce.