Prasino Chef Plans 'Approachable' Menu Focused on Local Foods
Executive Chef Jared Case will relocate to the St. Louis area to run the new Prasino restaurant, which is expected to open in April.
The design for a new eco-friendly restaurant coming to St. Charles was inspired by the Soulard Farmers Market.
Prasino will open in April in the Streets of St. Charles development, at the corner of Fifth Street and Interstate 70 in St. Charles. The St. Charles location will be the third Prasino restaurant in the country, with the other two in Chicago. A fourth location in Rosemont, IL, is slated to open in August.
Ephi Maglaris, marketing director, said the company handling the design for the project was inspired by vintage slatted vegetable crates at the Soulard Farmers Market.
All of the Prasino restaurants are based on the concept of green living, from using reclaimed or recyled materials to build the restaurant to offering organic and locally sourced food, Maglaris said.
"We wanted to make it approachable for anyone to come to," she said. "It's good for vegetarians, vegans, people who are looking for gluten-free items."
Executive Chef Jared Case, who has family in the St. Louis area, plans to relocate here to run the newest Prasino location. The 8,500 square foot restaurant will seat 280 inside and 90 outside and employ between 150 and 200 people, he said. They will start hiring in March.
The restaurant will reflect the trend for healthy lifestyle and environment for breakfast, lunch and dinner options. There is a growing base of consumers educated and concerned about where their food is coming from, he said.
Case, who once worked in Belleville, IL, said he's excited to rekindle relationships with dairy and produce distributors who are locally sourcing ingredients.
"It's going to be very exciting for us," he said. "I can't wait for that first day."
Menu offerings include everything from steaks to burgers to sushi to organic salmon, he said.
"We really to try to make it more of a lifestyle where someone can come in and have one experience for breakfast on Saturday and come back for dinner on Sunday," he said.
Case plans to find ways to incorporate St. Louis favorites into the menu, while keeping the company's mission. Take Provel cheese, for example.
"I'm going to try to find someone who is making it locally with milk from Prairie Farms," he said. "I'll try to take that approach with it to offer a healthy alternative. You can have the same kind of indulgent offering with maybe more of an idea of sustainability and local sourcing."