Prasino, St. Charles
February 2023
In Greek, Prasino translates “green.”
The name definitely fits chef and partner Tony Marchetto’s farm-to-table menu. Building around seasonality, he emphasizes sustainability and organic ingredients.
“This morning, I’ve already talked to three farmers, who will be walking through the door with produce and meat that will be on our menu tonight or tomorrow,” says Marchetto.
As a first-generation Italian, Marchetto grew up in Kirkwood. His mother and grandmother cooked with fresh ingredients, rotating between summer tomatoes and garden herbs to cold-hardy plants in the fall. They often made fresh pasta and pizza crust.
Prasino’s chic contemporary interior invites inside and out. For dinner, my husband and I chose the spacious side patio. We started with delectably crisp, wood-fired grilled wings accompanied by spicy feta dip and the noteworthy bacon flatbread. Generously topped, the flatbread arrived with caramelized onion, bacon and Vermont white cheddar over dough that is made daily and baked over cherry wood, infusing a smoky flavor. The well-executed lava roll combined tuna, blue crab, avocado and a not-too-spicy fire cracker sauce—a testament to Marchetto’s commitment to his sushi and seafood dishes with fresh fish arriving daily.
Entrees included homemade ravioli filled with Maine lobster, escarole and squash, topped with a velvety mascarpone crème sauce—rich, but not overly so. The sauce is one I’d like to experiment with at home. The locally-sourced fillet was cooked to perfection. Drizzled with house-made Dijon crème, the steak sat atop a red potato hash of mushrooms, kale, garlic and bleu cheese; nuanced flavors delivered an outstanding dish. Served at several tables near us, we also ordered a side of truffled potatoes drizzled with aioli and topped with chives—decadent and worth every calorie. Tacos, featuring shrimp or short rib variations, and the Prasino burger remain ever-popular. Most dishes are finished with cold-pressed olive oil, instead of butter, and lightly seasoned.
Prasino’s farm-to-bar cocktails incorporate fresh-pressed juices, coconut milk, local brews and wines. House-made desserts include ice cream and sherbet. Fruity mango sherbet and chocolate lava cake topped with vanilla ice cream deliver just the right finish.
Marchetto certainly appreciates the accolades. However, he commented that his ultimate reward is coming to work every day alongside his exceptional culinary team. Marchetto desires that the food speak for itself, and it certainly does. So much so that the next morning, we returned for an equally delicious breakfast.
Visit PrasinoStCharles.com for more information.