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Welcome to Telluride, named after the picturesque town 8,750 feet above sea level in the San Juan mountains of Southwestern Colorado; the first town Butch Cassidy & the Sundance Kid "visited" when they switched their focus from trains to banks; the former gold mining town gone Official Ghost Town in the fifties, was resurrected and born again in the seventies and although there is still no traffic light and the resident population has yet to top 1,850, has attracted a sizeable collection of restaurants serving the finest cuisine from the far corners of the world. Harry Truman once quipped, "That's a lot of birds for a one horse town," referring to an abundance (in this case the birds) supported by an apparently insufficient resource base (the manure available from one horse,) the implication being something else is going on there drawing that crowd, in the case of Telluride, good restaurants. What's going on there to have created this fortuitous agglomeration of gastronomic delight is, of course, somewhat beside the point. The point is we like the result; the town, the setting, the pace and the amenities, including the quality and variety of the grub, so it seemed a worthwhile model and meaningful appellation.
Although we do so in a somewhat casual and what we hope is a comfortable manner and atmosphere, we take pride in what we do; our offerings and our service. Whether it be bringing you organically raised lamb from Sonoma, cheese from local artisans, the worldwide palette of produce or the vegetables from nearby organically oriented farms, the freshest seafood or new and exotic flavors to enhance our cuisine, we look to provide healthful quality and variety to maintain your interest. As you would expect, the majority of our menu is prepared to order so individual dishes can easily be altered to suit your needs and tastes. This said, please feel comfortable discussing your desires with your server. If we can accommodate you, we will.
The meals we personally recall most fondly were made memorable by a combination of factors including the company, the atmosphere, the service and the complementary partnership of good food and drink; in our case, wine. There is something wonderful that happens when the flavors and textures of food and wine come together like a good plan. When considering your choice of wine (or food, if you already know what wine you want) remember that flavors and textures can either complement or detract one from the other and that spices, herbs and sauces all affect the results of the pairing, not just the "base" of the meal. While creating a complementary balance from the variety of choices might seem an insurmountable task some simple guidelines can improve the odds of a positive result dramatically and although there is no substitute for personal experience we have taken it upon ourselves to help you in this regard by tasting, tasting and more tasting. As an attempt at help we have listed flavor and ingredient friends and foes within each category of wine in the wine list. Use this as a simple guide to aim your choice and don't hesitate to ask for suggestions.
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