rev:text
| - 5 BIG STARS
For service and quality of meal, restaurants really don't get any better than this. Multiple servers, dressed in NY black are constantly there for you.
This restaurant prides itself in using local products & blending them into traditional meals, ala Alice Waters, and they do an excellent job.
For starters, we had (are you ready?):
-"Macerated Local Vine Ripened Heirloom Tomatoes, Fossil Creek Goat Cheese & Mascarpone Tart," including Buckwheat & Saguaro Seed Tart, Basil foamed from the garden, Black Ice, and Gila River Olive Oil; and
-"Pan Flashed White & Green Asparagus with Chanterelles & Cholla Buds," including Chanterelle Mushroom Fondue, Desert Quail Egg (sunny side up), Red Currents and Aged Sherry.
And that was just the beginning! For dinner we had:
-"Veal Ribeye Rubbed with Sandalwood, Dry Mole & Green Chile Sand," including Mesquite Cooked Desert Fruit Chutney, Truffle Frites, and Rutabaga Cobbler; and
-"Local Pecan Crusted Colorado Lamb with Native Seeds SEARCH Mole," including Pastry Tapenade of Fennel, QC Olives, Eggplant, Wild Mushrooms, Heirloom Tomatoes & Iitoi Onions.
Everything was exquisite!
This meal was to die for!
Any complaints at all? Well, yes, but very minor. This place is actually in a Sheraton, but I guess that insures a good stream of patrons that can afford such meals.
And the decor? Not very good. It needs a serious MAKEOVER. Wall-hangings, window treatments & carpeting aren't much.
So there you are...
|