So you might be asking yourself, “What exactly is it that makes Chez look so smug this evening?” Well the answer is simple and it goes by the name of ‘prasino’… the finest dining establishment that he has visited in Saint Charles to date, bar none! Outstanding tastes, colors, smells, textures and ambiance are just a few of the ‘draws’ to this Chicago western suburb hotspot… but more than all of these things is the overriding adherence to the concept of a ‘green’, ethical, morale, humane and socially responsible dining experience. Here is a place that you can indulge your soul and exercise your hedonistic, excessive nature and walk away completely sated without the slightest tinge of guilt for sinning against the environment. (Sad that the same could not be said for sinning against one’s waistline, but alas that sin will require more penance on the ‘Stairmaster 2000’.)
Don’t take my word for it; instead look at their Mission Statement - “prasino’s commitment to sustainability is incorporated in each cafe’s eco-chic design. Tabletops and floors incorporate reclaimed wood and light fixtures are crafted from recycled wine bottles and corrugated cardboard boxes. Food is prepared in kitchens designed to reduce energy and water use, to incorporate recycling, and eco-friendly cleaning products.” Chez saw nothing that would indicate that they are not true to their promise. But enough about social responsibility, let’s bring on the nibbles! 
We began with cocktails (did you ever doubt that?) in the form of a Spicy Bloody Mary and a Dirty Martini. Since the martini has made so many appearances here we will forgo any descriptions of it in favor of singing the praises of Chez’ choice. In truth, it was indeed on the spicy side, but the crushed red pepper-rim and the Wisconsin horseradish paired nicely with the tomato-goodness held within that tall flagon and the addition of a pickled tomatillo was a very tasty unique addition to the garnishments that graced the glass. A butter lettuce wrap of assorted fresh veggies and feta served as our initial appetizer but the ‘Call of the Flatbread’ was more than we could ignore and we succumbed to the inevitable and added a Margherita as well as a Vegetarian Flatbread pizza to our eco-friendly table. (I’m sure that 45 minutes on the exercise bike will more than suffice for this excess.)
Our salad course was an Asian Chopped Slaw composed of Napa cabbage, carrots, bok choy and dressed with the most heavenly ginger sesame dressing and then garnished with lovely jewels of five-spiced cashews. (This healthy salad will undoubtedly undo some of the damage from the aforementioned pizza… perhaps only 30 minutes on the bike will be needed?)
Our salad course was an Asian Chopped Slaw composed of Napa cabbage, carrots, bok choy and dressed with the most heavenly ginger sesame dressing and then garnished with lovely jewels of five-spiced cashews. (This healthy salad will undoubtedly undo some of the damage from the aforementioned pizza… perhaps only 30 minutes on the bike will be needed?)
Our next treat came to us when Executive Chef Scott Halverson graced our table with a ‘special creation just for us’, a hamachi and avocado tidbit. It was outstanding but what was even more outstanding was when he stayed to spend some quality time with us to chat about food, Texas and all things ‘cool’. It was a scene that was repeated throughout our meal and he is to be commended for not only his keen culinary eye and creative hands but also his friendly persona and conversational savvy. Bravo sir!
Our main courses arrived in good order with Sheb enjoying her Mussels, Laughing Bird Shrimp and Pappardelle pasta, garnished with fresh herbs, white wine, tomato vierge, chili garlic butter and a few parmesan crostini, just for added effect. In her words… “WOW!” Chez went for the healthier option and chose Line Caught Ahi Tuna, Sesame Seared Rare, served 
with Soba noodles, edamame, radish, ginger-sesame Dragon sauce and Chive Oil. This dish was beyond excellent! In consideration of the heart-healthy aspects of this fish, one could almost rationalize that no additional ‘bike time’ was actually warranted. In fact, the Omega-3 factor of this sublime tuna dish should enable us to order a substantial dessert without fear. “Bring on the dessert cart!”
with Soba noodles, edamame, radish, ginger-sesame Dragon sauce and Chive Oil. This dish was beyond excellent! In consideration of the heart-healthy aspects of this fish, one could almost rationalize that no additional ‘bike time’ was actually warranted. In fact, the Omega-3 factor of this sublime tuna dish should enable us to order a substantial dessert without fear. “Bring on the dessert cart!” Ah, the best part of the day… The Gooey Butter Cake that was vaguely reminiscent of a deconstructed Snickers Bar (his) and a Dark Chocolate Lava Cake (her) that was to die for. Add a small snifter of a good 10-year old Scotch and another of Amaretto and you will come to realize that this was a fantastic day.
So, what’s the verdict? Well if you haven’t figured it out yet (you really should pay better attention) ‘prasino’ is a place that you MUST visit, whether it is for the eco-awareness or for the culinary adventure… you can’t go wrong.- Chez
