Fittest loser
Article updated: 2/14/2013 2:40 PM

Seafood shows up other entrees at Fresco 21

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Chef de Cuisine Cameron Grant runs the kitchen at Fresco 21 in Rosemont.

George LeClaire | Staff Photographer

The dining room at Fresco 21 is spacious; the bar is more intimate.

George LeClaire | Staff Photographer

Don't leave Fresco 21 without trying shrimp and leek cake, quail egg, sweet corn curry dressing and watercress.

George LeClaire | Staff Photographer

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Spanish-inspired citrus-crusted ahi tuna comes with spinach, fennel, saffron cream, fingerling potatoes and grape tomatoes.

George LeClaire | Staff Photographer

Panna cotta caramel dust is on the dessert menu at Fresco 21 in Rosemont.

George LeClaire | Staff Photographer

Fresco 21 is adjacent to the InterContinental Hotel in Rosemont.

George LeClaire | Staff Photographer

Salt, pepper and greenery decorate the tables at Fresco 21.

George LeClaire | Staff Photographer

About this Article

Fresco 21 bills itself as a Mediterranean restaurant "dedicated to blending the flavors of the region, while representing the distinctive cultures and cuisines of the area." And under the guidance of chef de cuisine Cameron Grant who created a menu inspired by Spain, France and Greece this Rosemont restaurant lives up to its billing.
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    • Chef de Cuisine Cameron Grant runs the kitchen at Fresco 21 in Rosemont.
    • The dining room at Fresco 21 is spacious; the bar is more intimate.
    • Donít leave Fresco 21 without trying shrimp and leek cake, quail egg, sweet corn curry dressing and watercress.
    • Spanish-inspired citrus-crusted ahi tuna comes with spinach, fennel, saffron cream, fingerling potatoes and grape tomatoes.
    • Panna cotta caramel dust is on the dessert menu at Fresco 21 in Rosemont.
    • Fresco 21 is adjacent to the InterContinental Hotel in Rosemont.
    • Salt, pepper and greenery decorate the tables at Fresco 21.
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