Mirroring Beatnik On The River’s design-through-storytelling aesthetic, Chef Marcos Campos takes guests on a journey without borders, playing with flavors and ingredients from the eastern Mediterranean to North Africa and across the Atlantic to Mexico and South America.
Bold flavors, original combinations and creative presentations are hallmarks of Campos’ culinary style. The dishes on the seasonally changing menus are designed to be mixed and matched, creating an international dinner party of sorts in the process.
Following Campos’ lead, the desserts at Beatnik On The River from Executive Pastry Chef Shannah Primiano find inspiration in classic sweet dishes before channeling more contemporary methods and intriguing ingredient pairings. In her hands, Beatnik On The River’s desserts find the perfect balance between nostalgia, sweet, savory and adventurous.