Review + Slideshow: The Terrace View

by

JENNIFER SILVERBERG
  • Jennifer Silverberg
My review of the Terrace View is now available online. The Terrace View is the restaurant in downtown's new sculpture park, Citygarden, headed by Jim Fiala (the Crossing, Liluma, Acero). In this week's Back of the House slideshow, Jennifer Silverberg gives you a look at the Terrace View's cool interior as well as the food being prepared by its kitchen.

The sculpture on the restaurant wall was created by French artist Fernand Léger in 1952. The artist died three years later. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The sculpture on the restaurant wall was created by French artist Fernand Léger in 1952. The artist died three years later. View a Terrace View slideshow.
"Adam & Eve" was created by another French artist, Niki de Saint Phalle. It took four years to create (1985-1989) and is made of painted polyester and fiberglass. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • "Adam & Eve" was created by another French artist, Niki de Saint Phalle. It took four years to create (1985-1989) and is made of painted polyester and fiberglass. View a Terrace View slideshow.
Terrace View's walls of windows offer its patrons ample viewing opportunities of our downtown's latest public offering, Citygarden. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Terrace View's walls of windows offer its patrons ample viewing opportunities of our downtown's latest public offering, Citygarden. View a Terrace View slideshow.
The two sous chefs at Terrace View are left-to-right, Nick Cox and Casey Kohler. Cox attended to L'Ecole Culinaire to study the culinary arts, while Casey studied at St. Louis Community College at Forest Park. And, for all those interested... astrologically, they're both under the sign of Aquarius. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The two sous chefs at Terrace View are left-to-right, Nick Cox and Casey Kohler. Cox attended to L'Ecole Culinaire to study the culinary arts, while Casey studied at St. Louis Community College at Forest Park. And, for all those interested... astrologically, they're both under the sign of Aquarius. View a Terrace View slideshow.


Weighing the rib eye as he cuts, Nick Cox preps in the kitchen between the lunch and dinner crowds. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Weighing the rib eye as he cuts, Nick Cox preps in the kitchen between the lunch and dinner crowds. View a Terrace View slideshow.
All of Terrace Views steaks are from local (Missouri or Illinois) farmers. They are grass-fed, organic and no hormones or antibiotics have been used on the cattle. The rib eye is from Raincrow Ranch in Doniphan, Missouri. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • All of Terrace Views steaks are from local (Missouri or Illinois) farmers. They are grass-fed, organic and no hormones or antibiotics have been used on the cattle. The rib eye is from Raincrow Ranch in Doniphan, Missouri. View a Terrace View slideshow.
Casey Cox takes a few burgers with cheese off the grill in order to be plated. Salmon is on the grill behind him, and the large pot of duck confit simmers on the stovetop. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Casey Cox takes a few burgers with cheese off the grill in order to be plated. Salmon is on the grill behind him, and the large pot of duck confit simmers on the stovetop. View a Terrace View slideshow.
Burgers, under the heat lamps, about to meet with their plate-mate, the fries! View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG


Mmm... French fries and a burger. The menu item - Liluma's Grassfed Burger, is served on their house-made bun with horseradish slaw and warm cheddar. You can always order it sans cheese. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Mmm... French fries and a burger. The menu item - Liluma's Grassfed Burger, is served on their house-made bun with horseradish slaw and warm cheddar. You can always order it sans cheese. View a Terrace View slideshow.
Server Tommy Ng bringing the burgers out to the dining room. The choreography of the kitchen here is always a delicate dance. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Server Tommy Ng bringing the burgers out to the dining room. The choreography of the kitchen here is always a delicate dance. View a Terrace View slideshow.
Sous chef Nick Cox burning off the alcohol of the Domaine de Canton with VSOP Cognac (a French liqueur) for the salad dressing of the Terrace View's 50-Mile salad. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Sous chef Nick Cox burning off the alcohol of the Domaine de Canton with VSOP Cognac (a French liqueur) for the salad dressing of the Terrace View's 50-Mile salad. View a Terrace View slideshow.
Cox then adds cinnamon and cloves to the reduction and emulsifies it with extra virgin olive oil. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Cox then adds cinnamon and cloves to the reduction and emulsifies it with extra virgin olive oil. View a Terrace View slideshow.


This week, in the 50-Mile salad (and it can and often does change weekly since all the fresh ingredients come from within 50 miles of St. Louis) is pumpkin, as seen above, fennel, arugula and house made ricotta cheese with freshly grated cinnamon. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • This week, in the 50-Mile salad (and it can and often does change weekly since all the fresh ingredients come from within 50 miles of St. Louis) is pumpkin, as seen above, fennel, arugula and house made ricotta cheese with freshly grated cinnamon. View a Terrace View slideshow.
Sous chef Casey Kohler with some of the fresh house made pasta for the Stracci with Butternut Squash. Kohler was a sous chef at Wildflower for about two-and-a-half years before joining the kitchen of Terrace View. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Sous chef Casey Kohler with some of the fresh house made pasta for the Stracci with Butternut Squash. Kohler was a sous chef at Wildflower for about two-and-a-half years before joining the kitchen of Terrace View. View a Terrace View slideshow.
The Crossing's roasted beet salad. Red and gold beets with goat cheese, pine nuts and sherry vinegar. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The Crossing's roasted beet salad. Red and gold beets with goat cheese, pine nuts and sherry vinegar. View a Terrace View slideshow.
Acero's Gnudi with basil pesto and guanciale. Guanciale, a central Italian delicacy, is unsmoked bacon with a stronger flavor, yet more delicate texture, than pancetta. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Acero's Gnudi with basil pesto and guanciale. Guanciale, a central Italian delicacy, is unsmoked bacon with a stronger flavor, yet more delicate texture, than pancetta. View a Terrace View slideshow.


A closer peek at Acero's Gnudi. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
The 50-Mile salad as of last Friday anyway... this local, seasonal dish is in a fairly constant rotation as local growers supply the freshest of ingredients to the Terrace View kitchen. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The 50-Mile salad as of last Friday anyway... this local, seasonal dish is in a fairly constant rotation as local growers supply the freshest of ingredients to the Terrace View kitchen. View a Terrace View slideshow.
Ground lamb skewers with a mint scented, house-made yogurt sauce. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
The Stracci with Butternut squash features guanciale, parmesan and sage. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG


Lake Superior Walleye is served on wilted greens and arugula with fennel olives, cucumbers, tomatoes and extra virgin olive oil with basil. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Lake Superior Walleye is served on wilted greens and arugula with fennel olives, cucumbers, tomatoes and extra virgin olive oil with basil. View a Terrace View slideshow.
A little closer look at the Lake Superior Walleye. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG
This dessert is a Local Apple Sea Salt Puff Pastry with a Bourbon creme. View a Terrace View slideshow. - PHOTO: JENNIFER SILVERBERG

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