Its contemporary look features that same stunning combination of white umbrella-like fixtures, black-stained walls, and midnight-blue banquettes. However, the reigning chef in the open kitchen reveals a menu shift towards grilled foods, updated comfort favorites, and charcuterie. Start with an artfully arranged terrine layering strips of pig’s ear topped with green beans and mustard vinaigrette. The flavors of wood infuse every element of a thick, blistered pizza decked with potatoes, pancetta, sweet onions, and gently poached eggs. French sensibilities shine in the simply grilled Colorado lamb chops with ribbons of zucchini, baby leeks, and carrots. For dessert, the creamsicle pie bursts with the taste of candied orange, whipped cream, and childhood.
- MICHELIN guide inspectors