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Cielo Restaurant + Bar Unveils New Concept At Four Seasons Hotel St. Louis: Aperitivo Piemontese

June 4, 2016 Dining No Comments Email Email

Cielo Restaurant + Bar, the authentic Italian option of St. Louis, has unveiled a new summer menu and a new concept incorporating family-style dining.


Created by Executive Chef Gian Nicola Colucci, a native of Italy, Cielo’s menu focuses on homemade Italian classics with local ingredients. Parlaying the ease of the Italian lifestyle, Cielo’s sommelier Jeff Hall curated a list of affordable wines – many from Chef Colucci’s home region of Piedmont. Cielo Bar echoes St. Louis’s vibrant cocktail scene with hand-crafted cocktails and locally brewed beers.

With a variety of event spaces – Gaja Wine Cellar, Sky Lobby, River North with views of Stan Musial Bridge, private cabana dinners on the Sky Terrace, interactive cooking classes in the heart of the kitchen and more – Cielo sets the stage for intimate affairs and festive celebrations.

The concept of “farm to table” is nothing new for Gian Nicola Colucci. “I grew up on a farm, and virtually everything on our table came from just outside the kitchen door,” he says, remembering the always-fresh vegetables and how his family made pastas and sauces from scratch.

In addition to weekly menus featuring different regions of Italy, he has also added his own personal touches.

“My dishes tell the story of my history as a cook and all the talented chefs and restaurants I have been lucky to work with. The veal cutlet is done in the style of my home region of Piedmont, lightly breaded and served with mizuna salad. The tuna with orange olive caponata is inspired by my time in Capri, whereas the panna cotta with raspberry coulis represents Venice.”

Some highlights of Chef Colucci’s new menu include the following:

  • Insalata Panzanella: Burrata alla panna, marinated heirloom tomato salad, crouton, balsamic vinegar and basil oil
  • Pappardelle: Basil pappardelle with cherry tomato, green and white asparagus, lemon zest and extra virgin olive oil
  • Costata: A 14-ounce bone-in ribeye with mushroom, artichoke and braised spring onion
  • Zuppa Di Pesce: A seafood broth with seabass, mussels, clams, crab meat and roasted garlic bread

Being a native of the Piedmont region, Chef Colucci’s new menu focus is “aperitivo Piemontese,” a casual family dining style that offers guests a chance to share a variety of cold and hot bites for a light dinner.

Cielo sources much of its products and produce from local farms and purveyors, including Such and Such Farm, Ozark Forest Mushrooms, Kern Meat Co., Sunfarm and more.

For reservations at Cielo at Four Seasons Hotel St. Louis, book online.

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