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Frazer's Restaurant Review: This global fusion menu is more than 20 years in the making, ever since world-traveling chef Frazer Cameron settled into the South St. Louis neighborhood of Benton Park in 1992. Back then he served 25 customers max, with paper plates and plastic utensils. That’s a far cry from today’s restaurant, where 125 guests can enjoy modern architecture hung with eclectic artwork (and use real flatware) in the dining area, lounge and patio. Adventure awaits at every turn with house-made pumpkin seed flatbread; duck confit with lentils, potatoes and lavender-honey stock reduction; enchiladas with spinach and sweet potatoes; and the trademark salmon with horseradish and pecans. The two desserts that never leave the menu, Key lime pie and dark-and-white chocolate bread pudding, have a supporting cast of seasonal pies, crisps and cakes. The wine selection reflects the restaurant’s roaming spirit, while the cocktail list draws in the neighborhood regulars at happy hour.