Frazer’s Restaurant & Lounge B y: A m y D e L a Hu n t P hotography: C a r me n Tro e s s e r
Long before Soulard and Benton Park became t r e n d y, F r a z e r ’s w a s s e r v i n g d i s h e s i n s p i r e d b y o w n e r F r a z e r C a m e r o n ’s w o r l d t r a v e l s . W h e n t h e self-taught chef opened his restaurant in 1992, g l o b a l f u s i o n c u i s i n e w a s n ’t re v e re d t h e w a y i t i s t o d a y a n d r u n n i n g a p r o f e s s i o n a l k i t c h e n w a s n ’t a h i g h - p r o f i l e g i g . S o i t ’s n o s u r p r i s e C a m e r o n s t a r t e d m o d e s t l y, w i t h j u s t a c o u p l e d o z e n s e a t s t u c k e d a w a y on Pestalozzi Street and a brisk take-out business f r o m t h e n e a r b y A n h e u s e r- B u s c h h e a d q u a r t e r s . A s w o r d s p r e a d , F r a z e r ’s e x p a n d e d c o m f o r t a b l y into the full building—which it still calls home. Now
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re s t a u r a t e u r s o n t h e S t . L o u i s d i n i n g s c e n e , C a m e ro n is still ahead of the curve when it comes to food and drinks. The award-winning bar program, headed by Te r r y O l i v e r, i s o r g a n i z e d b y f l a v o r p r o f i l e ( s i m i l a r to some wine menus), and the cocktail list honors bartenders’ creativity with dozens of compelling choices. Cameron also knows when to stick with a good thing—like the appetizer of zucchini rolls stuffed with feta or the eponymous salmon entrée baked with a horseradish-pecan topping served over a mustard-cream sauce. But be sure to ask a b o u t t h e d a i l y s p e c i a l s , t o o , b e c a u s e i t ’s a l w a y s a treat to see what his kitchen is cooking up next. 1811 Pestalozzi St. 314.773.8646 16
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