The Crossing

Featuring local "farm to table" food using a breadth of farmer 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 Brad Watts who brings a wealth of passion and years of experience to the kitchen. Our 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.