Photography by Roy Son
Rick Frazer took the helm of the venerable St. Paul Grill last spring. Having earned his chops at StoneRidge Golf Club, Bon Appétit Management Company and Cravings Wine Bar, he spent his inaugural year as executive chef gracefully balancing time-honored tradition with continuous innovation. “We are an East Coast steakhouse by design, and we will always remain St. Paul’s premier destination for quality steaks, chops and bold flavors,” he says.
Frazer adds that the Grill frequently exceeds expectations, including his own. “When I was a kid, I remember walking by the hotel and being awed by how impressive it was — but I pictured the space as exclusively filled with stuffy, upper-crust business dinners,” he recalls. He explains that while the restaurant retains its historic gravitas and the ideal ambiance for professional meals and important celebrations, the character of the space is diverse and welcoming. “When I look around the dining room, I am continuously impressed by the variety of clientele, which ranges from moms with their children on special occasions to professionals having business lunches to guests who are simply interested in a quality meal with extraordinary service while looking out over the beautiful lights of Rice Park,” notes Frazer.
Read this article as it appears in the magazine.
