Chef Finn Walter infuses his menu with Parisian, Napa, and Santa Fe sophistication in a modern space inside a restored downtown building. For appetizers we enjoyed the black pepper popovers with blue cheese butter and the elk tartare with juniper, peanuts, and chives. Quail smoked over piñon and baked in brioche is as delicious as it is pretty. Happy hour in the lovely courtyard requires no reservation.
Cuisine: Modern American