Review + Slideshow: Seasons St. Louis

by

JENNIFER SILVERBERG
  • Jennifer Silverberg
My review of Seasons St. Louis is now available online. Seasons is located at 79 Forum Center, the strip mall at the northwest corner of the intersection of Olive Boulevard and Woods Mill Road. You can view the menu and much more at the Seasons website.

In this week's Back of the House slideshow, Jennifer Silverberg takes you into the kitchen as chefs Benjamin McNabb and Josh Striplin prepare some of their favorite dishes.
Seasons St. Louis is a French American Bistro located at Olive and 141 in Chesterfield. It anchors a strip mall across the street from Dierberg's. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Seasons St. Louis is a French American Bistro located at Olive and 141 in Chesterfield. It anchors a strip mall across the street from Dierberg's. See more photos from Seasons St. Louis here.

Father and son duo, Bill (left) and Benjamin McNabb.  They opened Seasons St. Louis with Bill's wife (Benjamin's mother) in March. As the restaurant name suggests, they will be changing the menu on September 22 for the fall season, but in the meantime, I photographed a four course meal with some of their favorite ingredients. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Father and son duo, Bill (left) and Benjamin McNabb. They opened Seasons St. Louis with Bill's wife (Benjamin's mother) in March. As the restaurant name suggests, they will be changing the menu on September 22 for the fall season, but in the meantime, I photographed a four course meal with some of their favorite ingredients. See more photos from Seasons St. Louis here.
First was an Heirloom Tomato Terrine. The beginnings of, anyway... laying down the bed of mache to gently cradle the terrine. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
The Heirloom Tomato Terrine is a sliced loaf of heirloom tomatoes, paper-thin prosciutto, fresh mozzarella, house-made spinach pasta, baby mache, basil oil and balsamic gastrique. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The Heirloom Tomato Terrine is a sliced loaf of heirloom tomatoes, paper-thin prosciutto, fresh mozzarella, house-made spinach pasta, baby mache, basil oil and balsamic gastrique. See more photos from Seasons St. Louis here.
The second course is the Summer House Salad. This salad is made with fresh hearts of romaine, crispy bacon, marinated cherry tomatoes, buttery croutons, garden-fresh sweet corn, crumbled bleu cheese and balsamic vinaigrette. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The second course is the Summer House Salad. This salad is made with fresh hearts of romaine, crispy bacon, marinated cherry tomatoes, buttery croutons, garden-fresh sweet corn, crumbled bleu cheese and balsamic vinaigrette. See more photos from Seasons St. Louis here.
Benjamin's co-chef in the kitchen is Chef Josh Striplin. The two worked together at The Fox Theater, in their kitchen, before making the jump to Seasons St. Louis. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Benjamin's co-chef in the kitchen is Chef Josh Striplin. The two worked together at The Fox Theater, in their kitchen, before making the jump to Seasons St. Louis. See more photos from Seasons St. Louis here.
Josh and Benjamin make the pastas fresh, in-house...  preparing for us the third course of Shrimp scampi. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
Our plated third course, shrimp scampi. The Shrimp Scampi is a combination of Seasons' house-made linguine, chiffonade of fresh basil, toasted pine nuts, grated parmesan, white wine garlic sauce, house-made pesto and balsamic gastrique. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Our plated third course, shrimp scampi. The Shrimp Scampi is a combination of Seasons' house-made linguine, chiffonade of fresh basil, toasted pine nuts, grated parmesan, white wine garlic sauce, house-made pesto and balsamic gastrique. See more photos from Seasons St. Louis here.
And finally, our fourth course. A beautifully fresh peach cobbler. The cobbler is made from succulent local peaches, streusel topping and served with house-made vanilla bean ice cream. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • And finally, our fourth course. A beautifully fresh peach cobbler. The cobbler is made from succulent local peaches, streusel topping and served with house-made vanilla bean ice cream. See more photos from Seasons St. Louis here.
The main dining room at Seasons St. Louis. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
Co-chef Benjamin McNabb relaxing, if only for a brief moment, on the "patio" of Seasons St. Louis in Chesterfield. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
Co-Chef Josh Striplin of Seasons St. Louis allowed himself to be "stolen" away from the Fox in order to come work with friend/co-worker Benjamin and his family. See more photos from Seasons St. Louis here. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Co-Chef Josh Striplin of Seasons St. Louis allowed himself to be "stolen" away from the Fox in order to come work with friend/co-worker Benjamin and his family. See more photos from Seasons St. Louis here.

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