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“best salmon in st. louis”
Review of The Crossing

The Crossing
Reserve a Table
Mon, 7/22
8:00 PM
Ranked #1 of 86 Restaurants in Clayton
Certificate of Excellence
Price range: $31 - $40
More restaurant details
Restaurant details
Dining options: Reservations
Dining style: Fine Dining
Cross street: Central Ave.
Transit: Metrolink station.
Description: Featuring local "farm to table" food using a breadth of farmer in the Missouri and Illinois communities. When asked to define of The Crossing, Owner/Executive Chef Jim Fiala often says that he is a chef that buys locally whenever possible and cooks as any French and/or Italian chef would given the ingredients sourced. Joining Jim is Chef Matt Abeshouse who brings a wealth of passion and expertise in classic French cuisine to the kitchen. Our food is fresh, organic (whenever possible), seasonal and by design very simple. The Crossing stays true to classic techniques and the chefs love showing off their skills and passion for elegant food.
A TripAdvisor reviewer on Facebook
Saint Louis, Missouri
Reviewed December 17, 2007

best salmon in st. louis

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This review is the subjective opinion of an individual contributor and not of TripAdvisor LLC.
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243 - 244 of 244 reviews

Reviewed October 4, 2007

After our disappointing experience at Chez Leon the night before, we didn't hold out much hope for this restaurant. Well, were we pleasantly surprised! The food was uniformly excellent and our service was very friendly yet unobtrusive. We left in much better spirits than we arrived.

We were warmly greeted and promptly seated when we arrived. Despite it being a busy Saturday night at 7pm, our server arrived within a minute of our sitting down. Then, within five minutes, we already had the drinks we ordered, a serving of the deliciously addictive blue cheese souffle with toast points was on our table, and our water glasses were full. The rest of the evening ran in a similarly smooth fashion as well.

I ordered the Hudson Valley foie gras with poached pear and warm field greens, the sea scallops with warm romaine, shitake mushrooms, and lemon truffle, and the beef tenderloin with pommes puree and haricot verts. My wife chose all appetizers consisting of a curried cream of cauliflower soup with apple, the restaurant's signature roasted beet salad with goat cheese, and the special butternut squash ravioli. Long story short, everything was delicious. The roasted beet salad had perhaps a touch too much goat cheese (after all, just how much of the stuff can you reasonably eat?), but everything else was great. The standout was the beef tenderloin dish. It consisted of two small medallions of tenderloin perfectly seared on the outside but meltingly tender inside. They rested on a bed of mashed potatoes which tasted extremely buttery (almost as good as the famous potatoes at Joel Robuchon) and rich. And the haricot verts were perfectly crisp yet tender.

The service was in such contrast to the night before. Everything was attended to, yet at no time did we feel rushed or smothered. I enjoyed finding my napkin neatly folded when I returned to the table after using the restroom. Jim Fiala, the chef, apparently trained at Restaurant Daniel in NYC under acclaimed chef Daniel Boulud, and it is evident in his food.

Dinner here was a pleasure and an excellent experience, especially when compared to our time served at Chez Leon.

2  Thank jtkoo
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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