Have you tried the new, seasonally inspired menu at Panorama? Developed by recently hired Executive Chef Ivy Magruder, the new menu highlights summer ingredients such as tomatoes, strawberries and kale and showcases Magruder’s talent for creating approachable food with an Italian-French influence.
Dishes feature seasonal, organic produce when possible, as well as humanely raised meat, certified cage-free shell eggs, and seafood that meets Monterey Bay Seafood Watch sustainability guidelines.
“All of our ingredients are sourced from local farmers and artisan producers when possible, and each dish is thoughtfully created to entertain the senses with an array of colors, flavors and aromas,” said Magruder. “Dining at Panorama combined with visiting the Saint Louis Art Museum will truly be an unexpectedly new experience in a comfortably familiar setting.”
With more than a decade of experience as an executive chef in St. Louis, Magruder has led the kitchens of Vin de Set, Eleven Eleven Mississippi and the Blue Water Grill. Most recently, as corporate executive chef for the Gamlin Restaurant Group, Magruder opened the popular Gamlin Whiskey House and Tahaa Twisted Tiki while overseeing the Sub Zero Vodka Bar and the company’s events and catering. Magruder was selected after a national search by Bon Appétit Management Company, which operates the 100-seat Panorama restaurant, a 60-seat café and special-event catering at the Art Museum.