(From May 2012)
One is tempted to sigh, “At last.” This Western-themed hotel restaurant has finally rounded up some really high-class grub. Ambitious starters deliver, from steak tartare to chorizo-spiked shrimp grits. We were particularly taken by a pork chop cut a little more than an inch thick, accompanied by an even tastier sauté of fingerling potatoes with pancetta and baby spinach. The kitchen even nailed the fig compote. A dessert of chile-flavored chocolate mousse on a layer of chocolate torte wasn’t big enough to share—not that we would have. Bar.
My Library
