How This St. Charles Restaurant Is Updating The Private Dining Experience For A Millennial Audience
It’s not hard to identify typical millennial dislikes. Among them are: waiting, inefficiency, being forced to part with technology and a lackluster, outdated dining experience. However, tucked away amidst the fast-growing streets of St. Charles sits Prasino, a modernized, fine-dining take on eco-friendly offerings and farm-to-table fare, where guests can enjoy dishes like tuna tartare with a signature firecracker sauce, or house-made ravioli, brimming with Maine lobster, squash and mascarpone creme.
The interior design is sleek and smart, but also steadfast, as though it could last a century. “At first, people were skeptical of Prasino, but I think a lot of people here in this area were ready for this type of restaurant and ready for this level of service,” says Katie Brines, the restaurant’s event sales manager.
The name Prasino is of Greek origin, meaning “green,” which serves as the starting point for the restaurant’s mission, from the reclaimed wood accents to the organic menu standards. Its modernity, uniqueness and innovative menu sees to it that first-time diners become long-time admirers. “I think everybody here has really come to embrace the modern feel we’ve brought to St. Charles,” says Brines. Further, she hopes to introduce that modern feel to newer generations.
As millennials are the largest growing demographic in the country, Prasino is poised to deliver a unique experience for young professionals who aren’t willing to sacrifice substance for style. “I think they want to step into a restaurant and feel there’s a story to be told,” says Brines. “They’re asking, ‘What is the concept? How is it different from other places?’ Having a cohesive story behind the food, the drinks and the service is an important part of millennial culture that we bring to the table. That’s why all of our menus play to that instinct.”
And it’s an instinct that Prasino is developing a knack for, as evidenced by their recent listing as one of OpenTable’s top 100 hot-spot restaurants. “We think young professionals just appreciate attentive service. The level of expectations that guests have for their food is critical. Having a variety of different options and price points available is also a vital part of what we offer, which we’re excited to unveil.”
With two private dining rooms, featuring extensive wine coolers lining the walls, the restaurant is equipped to accommodate anything from large groups to casual cocktail meetups. Room settings can be customized with lighting, temperatures and Wi-Fi, creating the perfect place to host a seminar or lunch-and-learn event. Guests can even select from customized menus and appetizer platters of several sizes, featuring scrumptious treats like crispy shrimp with bleu cheese mousse and buffalo vinaigrette, chicken caprese sliders or tzatziki with pita. And later this year, with the biggest renovation since opening, Prasino will renovate the entire patio into a semi-private dining space.
“Our customers want to know where their food is coming from. They want to know what partnerships and communities are being made behind the menu,” says Brines, well on the way to becoming a neighborhood restaurant where guests can celebrate an anniversary, make an exciting new business connection, host a friend’s wedding or baby shower and much more.
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