Frazers Restaurant Is an OpenTable Neighborhood Fav

Frazers Restaurant Is an OpenTable Neighborhood Fav

Benton Park Gem Has Thrived on Change – Frazers Restaurant

St. Louis, MO/May 29, 2017 (STLRestaurant.News) Frazers Restaurant – Some restaurants seem to open one day and close the next.  Others become neighborhood establishments, growing and changing with the culture that surrounds them.  For those who’ve enjoyed Frazers Restaurant & Lounge at 1811 Pestalozzi Street in South St. Louis’ Benton Park neighborhood, it’s no surprise to find it named regularly to OpenTable’s list of St. Louis’ top 10 neighborhood favorites.

Executive Chef Frazer Cameron opened his restaurant in the historic Benton Park neighborhood as Frazers Brown Bag in 1992.  He based the cuisine on his travels across the U.S. and across the globe.  His dishes take their influences from the French, Moroccan, Italian, Mexican, and Cajun flavors he encountered.  Over the years, the restaurant has grown and changed.  They’ve added the lounge, and shifted the focus from weekday lunches to evening meals and casual gatherings with friends, but the quality of the food and service has remained a constant.  That ability to bend and adapt has helped to keep Frazers a favorite spot in a neighborhood with lots of great places to eat and drink!

Cameron keeps them coming back with his elegant cuisine that combines fresh ingredients in ways that are both unique and delicious.  His signature style includes personal touches that take the diner someplace new and exotic, but do so with a nod to culinary artisanship.  Take the appetizer cheese plate for instance.  It’s a simple, but delightful offering of four luscious cheeses from around the world along with fresh fruit.  But it goes one step further by adding crackers they made themselves.  Now who does that?  That’s not all.  They make fresh soups daily and their own salad dressings too.

And if you want an eclectic meal, this is your place!  Their Carpaccio is a delicious starter with thin slices of ultra rare beef topped with olive oil, fresh shaved parmesan & served with toast points.  On the entree menu you’ll find blackened fish, steak, pasta, and burgers.  You’ll also find Pork Schnitzel, garlicky, tender, breaded pork medallions served with braised cabbage, mashed potatoes and asparagus.  There are also two vegetarian standouts: the Sweet Potato Enchiladas are tortillas filled with sweet potato, arugula, roasted red peppers, cheese and sour cream, and served with red cabbage slaw, black beans, and cilantro rice; and the Curry Tofu Stir-Fry made with broccoli, asparagus, carrots, mushrooms, fried tofu & coconut milk.  But heads up!  Frazers menu changes regularly to keep things fresh and delicious.  And everything on the dessert menu is freshly made, including the ice creams and sorbets.

Frazers also features an amazing wine and cocktail program with more than 50 classic and specialty craft cocktails.  They even have a seasonal cocktail menu with about a dozen specialty mixes each.  The winter cocktail menu includes some interesting and delicious combinations, like the Smoke Wagon.  It’s bourbon, maple, Ramazzotti amaro, Angostura and chocolate bitters, with black currant tea smoke.  Then there’s The Five Points: Irish whiskey, bourbon, Fernet Branca, Laphroaig Scotch whiskey, vanilla syrup, and walnut bitters.  Or try the Root Jack, a refreshing blend of rye, root liqueur, Contratto fernet, fresh lemon, gum syrup, and bitters.

Dinner reservations are recommended and can be made through their website or by phone, but they do serve walk-in customers too.  Dining options include the bar and lounge area, main dining room, and when it’s busy, the upper level dining area.  When the weather is nice, outdoor seating is available on the patio and street side, but these tables are first-come first-served.

Street parking is fairly plentiful most nights, but Frazers also offers off-street parking on their private lot adjacent to the restaurant.  Another nice amenity is the dining room upstairs, which can be rented for private parties.  The space can accommodate up to 60 diners with standing capacity at around 80 people.  A party there can range from a formal, plated dinner to a cocktail and appetizer reception, and everything in between.

Frazers Restaurant is open Monday – Thursday from 4:00 p.m. to 10:00 p.m., Fridays from 4:00 p.m. to 11:00 p.m.  On Saturdays they do brunch, so their open from 10:00 a.m. to 11:00 p.m.  The lounge is open later Monday – Saturday.  In the lounge Monday’s are All Night Happy Hours, with drink specials like $2.50 domestic bottles, $4 wells and $6 glasses of house wines.  Every Tuesday from 4:00 p.m. to 7:00 p.m. enjoy Tapas Tuesdays featuring small plates with BIG flavor and value.  Additional Happy Hours are held Thursdays and Fridays from 4:00 to 7:00 p.m.

Frazers is a favorite among residents of Benton Park and the neighboring Soulard area.  But with food and cocktails this good, it’s also become a classy casual, destination restaurant for folks all across the metro area.  And with good reason, Frazers has that comfortable, lived in feel of a longtime local favorite, with a cutting edge cocktail bar and a vibrant, fresh menu of delicious food.  Cameron’s ability to flex and change has kept Frazers Restaurant & Lounge relevant for a whole new era of diners.

Contact Information:

Frazer’s Restaurant & Lounge
Owner: Chef Frazer Cameron
1811 Pestalozzi Street
Benton Park
St. Louis, MO 63118
Phone: (314) 773-8646

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Susan Smith-Harmon

Susan Smith-Harmon

Susan Smith-Harmon is an experienced writer, editor, and broadcast journalist with a strong news background. She’s worked in radio and television news, and for national and international newswire services.

She began her career in public radio while still a student at the University of Missouri-St. Louis (where she earned a B.A. in Communications). She soon made the jump to news/talk radio, handling assignments from field reporting, airborne traffic, and news anchor, to producing and hosting daily talk shows. She’s also worked in television, most recently as the inaugural producer for The Allman Report on KDNL-TV 30, and as a news writer and reporter for national and international newswire services.