Featuring local "farm to table" cuisine using a breadth of farmers 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 Thu Rein Oo who brings passion and years of experience to the kitchen. Their 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.
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Visited with a friend for a lovely meal. Great welcome and lovely service. Had the cauliflower ravioli , followed by the scallops and then we split a peach cobbler. Just fantastic food and a lovely...Full Review
My Meal at the Crossing was phenomenal. I usually don't use that word because I normally don't know how to spell it but hey that soup was amazing.Full Review