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Apr 24, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Prasino’

31 Days of Salad: Prasino’s Lobster Avocado

Sunday, January 12th, 2014

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The Lobster Avocado at Prasino is amazing. Dressed arugula supports half an avocado that’s piled high with fresh, sweet, chilled lobster. The decadent salad (There’s arugula; it counts.) is finished with chili beurre blanc and a touch of sweet-hot mango salsa. This is rich and filling, but it won’t weigh you down.

 

 

This week, Meera Nagarajan is obsessed with…

Thursday, October 24th, 2013

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{My friend put me onto this easy recipe, and now whenever I crave a brownie, I make it in a mug for one. Combine 1 tablespoon each all-purpose flour, cocoa powder, brown sugar, water and vegetable oil in a mug. Add a small pinch of salt and a tiny splash of vanilla and whisk together. Microwave on high for 30 seconds and top with a little vanilla ice cream.}

 

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{The omelets at Half & Half are my go-to breakfast order there. After I’ve finished, I’m not hungry the rest of the day. I get the version with beans, cheddar, avocado and pico de gallo, and I’m never disappointed.  

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{Last week, I ordered the Lobster Avocado small plate at Prasino in St. Charles, and it was amazing. Half an avocado gets piled high with lobster and finished with chili beurre blanc and mango salsa. The lobster is sweet and fresh, and the dish is rich without weighing you down.}

-Brownie photo courtesy of kirbiecravings.com

 

 

In This Issue: New and Notable – Prasino

Wednesday, October 9th, 2013
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At Prasino, the new mini-chain restaurant in St. Charles, the employees say PRÄH-suh-no. The translation app on my phone says PRÄH-see-no. Tomato or tomahto, prasino is Greek for “green,” as in “environmentally sound.” The St. Charles spot is one of four locations for the 4-year-old family of restaurants self-billed as eco-friendly. It’s also the chain’s first foray outside of Chicagoland.

Prasino’s business plan is driven by eco-friendly kitchen practices, energy and water-saving appliances, and as many locally sourced raw ingredients as possible. Your server will spend a good two minutes explaining just how environmentally conscious Prasino is, to the point that you’ll look around for the Greenpeace seal of approval.

To read what reviewer Michael Renner thought of this new St. Charles restaurants, click here.

-Photo by Jonathan Gayman

 

 

This week, Ligaya Figueras is obsessed with…

Thursday, July 11th, 2013

{Skirt Steak is a book about female chefs, but rather than ask why so many “gals of the galley” leave the culinary profession (Duh, motherhood is a deal-breaker.), author Charlotte Druckman takes a fresh approach to gender studies and investigates how some women have charted successful careers as chefs. Interviews with Gabrielle Hamilton, Stephanie Izard, Anita Lo and 70 other distinguished women chefs shed light on how they’ve withstood heat in the kitchen and remained on their feet.}

{Fizzy with the tart-sweet flavor of mandarin juice, the zest of Seville oranges and a zing of ginger, Fentimans Mandarin and Seville Orange Jigger is akin to a nonalcoholic mimosa. I’m happy to be a teetotaler if I can have a bottle of this fermented soda every day – or at the very least for Sunday brunch.}

{A spoonful of the mango sorbet at Prasino takes me back nearly two decades to my honeymoon in Puerto Rico, where I had my first bite of truly ripe mango. The juices dribbled down my chin and made my clothes sticky-wet, but who cared because the taste was heavenly. The texture of this house-made sorbet is so smooth, the mango flavor so intense and unadulterated. Oh, newlywed bliss! And I can relive it simply by exiting I-70 at Fifth Street in St. Charles.}

 

 

The Scoop: “Green” restaurant Prasino opens in St. Charles

Tuesday, April 23rd, 2013



St. Charles welcomes yet another restaurant. Prasino opened its doors yesterday at 1520 S. Fifth St., next to recently opened churrascaria chain Tucanos Brazilian Grill. Prasino, which means “green” in Greek, is based on a concept of sustainable dining, which encompasses local sourcing, green design and eco-friendly kitchen practices. This is the fourth Prasino location; the others are all located in Illinois, including Chicago, La Grange and Rosemont.

The restaurant offers a contemporary, farm-to-table American menu created by the company’s executive chef Jared Case. However, Case explained that Tony Marchetto, executive chef at the St. Charles location, will have many opportunities to put his own mark on the menu. For instance, today’s soup special of ginger sweet potato with a five-spice scented pork dumpling (pictured) is Marchetto’s brainchild. Marchetto hails from BC’s Kitchen; prior to that, he worked in the kitchen at sister restaurant Cardwell’s at the Plaza.

Although the menu is similar to menus at other Prasino locations, local ingredients as well as St. Louis’ own food culture will lend elements of distinction to the fare. The barbecued pork steak with a sauce prepared using Fitz’s root beer is one example of a dish unique to the St. Charles location. Prasino will pay homage to this town’s love affair with toasted ravioli when it begins to offer oversize, baked house-made T-ravs; and a waffle cone with house-made ice cream (pictured) recognizes St. Louis’ claim to fame as the birthplace of the ice cream cone. Gooey butter cake? Already on the menu.



Among the sustainable design features in the 280-seat interior (with alfresco seating for an additional 100) are: seats made from recycled seatbelts, wood reclaimed from a warehouse in Missouri, lighting fixtures made from recycled cardboard and reclaimed cement blocks used to outfit the bar.

Case added that Prasino looks for opportunities to reduce the environmental footprint of its kitchen with energy- and water-saving appliances and bio-diesel recycling of spent oil. Prasino also uses eco-friendly cleaning materials.

This week, doors at the restaurant open at 11 a.m. Beginning April 30, Prasino will commence its regular hours of operation, serving breakfast, lunch, dinner and late night.

The Scoop: Westward, ho! New restaurants opening in Chesterfield, Ellisville, St. Charles, Town and Country

Thursday, January 3rd, 2013



Windowsills Cafe & Market is readying to open in Ellisville at 1326 Clarkson Clayton Center, next to Dierberg’s. The counter-service cafe will feature smoked foods, house-made sides, pies and Belgian waffles, while the marketplace will carry locally prepared sauces and jams and other specialty food items. The cafe-market, which The Scoop reported on last August, is the newest project by Jeff Allee, owner of Wildwood Pub & Grill. An employee at the pub stated that Windowsills is expected to open sometime this week.

The Press Box in Chesterfield is being reconceptualized as Scarecrow. Besides a new name, the space at 1095 Chesterfield Parkway will see a facelift and a new menu that will transform it from sports bar to upscale-casual restaurant by mid-January, as reported by Feast.

In addition, Chicago-based Prasino is opening a location in St. Charles. Prasino, which is the Greek word for “green,” is built on a concept of sustainability – from the locally sourced ingredients for the food (pictured) to the eco-friendly processes put in place in the kitchen. The restaurant will be located at 1520 S. Fifth St., with an anticipated opening of March, reports Feast.

Finally, while the calendar just flipped to 2013, diners thinking ahead to next year can look forward to the arrival of Cooper’s Hawk Winery and Restaurant in Town and Country. Cooper’s Hawk will be located at 1000-1272 Town and Country Crossing Drive at the intersection of Clayton and Woods Mill Roads, as reported by Evan Binns of the St. Louis Business Journal and the Post-Dispatch’s Evan Benn. The Cooper’s Hawk concept includes an upscale casual dining restaurant, full-service bar, private barrel-aging room, and Napa-style tasting room and retail gift store. The restaurant chain currently has 11 locations spread across five states, with expansion plans for four additional locations, including the St. Louis site.

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