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  • A dinner here is a terrific experience in all respects. (To truly make an evening of it, you'll want to start with a cocktail or four in the Thirsty Camel lounge downstairs.) Upstairs, the sleek bar makes great cocktails and has vases of fresh herbs at hand to add the extra sparkle. Service is very smooth and accommodating; I've always been made to feel very welcome and I've always had the impression they really care about providing a great dining experience. And of course, the view over the valley from this high perch is pretty amazing. As this is a big dining room, of course not all tables are going to have the up-close windowside view, so you might want to come on an off-peak night if you're dying for that. There's plenty of space in the bar area to get a nice long look if your table is further back. On my most recent visit, I had the signature charred corn ravioli in a basil fondue ($11), and it was heavenly as always, and the perfect size for an appetizer. I followed that up with the NY steak, a perfectly-cooked (medium rare) 10 oz portion ($39) that came with a choice of sauces. I picked the sweet onion-chili, which was a great tangy/spicy combo. After I had placed my order, I decided I had a hankering for some melted bleu cheese on the steak so I asked the waiter if they could accommodate. It was no problem and very nicely done. For dessert, I had the ice cream and sorbet selection--and you can choose your combinations and how many scoops you want to customize the size. For a restaurant of this quality in a resort this well-known, and with a name-chef as the owner, the prices are pretty darn reasonable. I can eat better here for less than I can at the Ruth's Chris at home, so I really can't find fault here.
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