The 2,500-square-foot Panorama restaurant is named after its sweeping views of Forest Park through floor-to-ceiling windows overlooking Art Hill. Panorama is open during Museum hours, including Friday evenings.
Freshest, Local Ingredients
In addition to being built around the best, just-harvested fruits and vegetables that the region has to offer, Panorama showcases Executive Chef Ivy Magruder's talent for creating approachable food with an Italian-French influence. Dishes feature organic produce when possible, 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."
Commitment to Excellence
Bon Appétit Management Company
is an on-site restaurant company offering full food-service management to museums, corporations, universities, and other specialty venues. Based in Palo Alto, CA, Bon Appétit has more than 500 cafés in 32 states, including the Restaurant at the Getty Center, Terzo Piano at the Art Institute of Chicago, and Seaglass at the Exploratorium.
A pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, the food and climate change connection, humanely raised meat and eggs, and farmworker welfare.
Ivy Magruder, ChefInspired by the hospitality of St. Louis and the culinary traditions of France and Italy, Panorama Executive Chef Ivy Magruder has developed an elegant yet approachable dining experience that reflects the culture of the city and the Art Museum. He launched new seasonal brunch, lunch, and dinner menus in July 2014 that celebrate the flavors of summer.
Born and raised in St. Louis, Ivy graduated from Vianney High School and went on to earn his culinary degree from Johnson & Wales University in Charleston, South Carolina. He 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, Ivy opened the popular Gamlin Whiskey House and Tahaa Twisted Tiki while overseeing the Sub Zero Vodka Bar and the company's events and catering.
Ivy is deeply committed to supporting local charities associated with culinary arts, green initiatives, and teaching.