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An Eclectic Blend at Telluride
The restaurant is lightened and softened with earth tones of warm peach walls, rustic thick-legged pine tables and wonderfully comfortable mismatched upholstered chairs...The menu, planned by the Chilean-born chef, is a mixture of his heritage, the foods he learned how to love and cook in the American west and an eclectic blend of everything else he liked along the way - it works handsomely and deliciously.
Melanie Barnard - Stamford Advocate
There’s some interesting cooking going on at Telluride
Telluride’s menu pronounces the kitchen’s intention to provide "health-inspired cuisine from the four-corners." This isn’t another restaurant cashing in on our stressed-out need for "comfort food"; there’s some really interesting cooking going on here. And for a change, it’s the service that’s supposed to make one feel right at home.
Elizabeth Hilts – Fairfield County Weekly
Southwestern Telluride is a Rare Hidden Gem
Telluride's earthy ambiance and creative Southwestern cuisine clearly bespeak the pleasures of its namesake...Seafood is chosen daily and more exotic dishes, such as ostrich, buffalo, and venison are offered when choice selections are available to broaden the dining experience. A popular appetizer, non-breaded Boulder Crab Cakes, blends crab meat with Spaghetti over onion marmalade. The Pan-Roasted Idaho Rainbow Trout entree is served over toasted Israeli cous-cous and topped with wild mushroom-sherry vinaigrette.
Fairfield County Dining
If awards were given to restaurants based solely on their menus, Telluride in Stamford would be the hands-down Connecticut winner. …I've never had more trouble ordering--every dish at Telluride sounded incredibly tempting. Such a menu, of course, sets up exalted expectations. Awards may not generally be given to menus but they are to wine lists, and Telluride's ($19-$200), which was combined in a thick leather binding with its menu, received Wine Spectator's Award of Excellence for the last several years…Our brie salad, one of several fanciful salads at Telluride, couldn't have been better. It balanced perfectly the pleasures of a regular salad and a fruit salad, of a cheese and fruit plate, all in one felicitous combination. It provided textural contrast with a macadamia nut crust surrounding gooey melted brie. Field greens were tossed with sliced pear, blackberries, blueberries and grilled purple onion in a tart, dried cranberry vinaigrette.
…The desserts we tried were highly successful--a chocolate and English toffee bread pudding and a crêpe stuffed with banana-coconut cream and littered with macadamia nuts. Also great fun was Telluride's selection of imaginative martinis. I can personally vouch for its chocolate espresso martini made with Smirnoff Vanilla, Cointreau, Kahlúa and espresso.
Philip Innes - Fairfield County Weekly
Eclectic Menu with Thoughtful Touches…VERY GOOD
There were few dishes we tried that were less than delicious. Additionally, the owners, have built an extraordinary cellar of more than 350 quality wines…To amplify the dining pleasure, the menu offers suggestive wine pairings with every dish, including desserts…Nightly specials included 9 different raw oyster choices and a tasting of Artisian cheeses…Even predictable dishes have welcome twists, like chili and cumin dusted calamari, a bounteous appetizer, full of crunch and zingy flavor, enhanced by a green tomatillo vinaigrette and papaya cilantro salsa. Almost as zesty was a Margherita seafood Ceviche, a pickly melange of shrimp, lobster, halibut and avocado with a green chili lime aiol….Menu categories include “Greens and Things” which includes tempting salads, most of them entrée size, like Lobster Cobb Salad. I am partial to the Wasabi Crusted Ahi Tuna, served over a soba noodle salad with Napa Cabbage, scallions, peppers and fried wonton skins in a miso-ginger vinaigrette. Equally refreshing is Pistachio Crusted Chicken over baby greens with oranges, hearts of palm, red onions, grilled pears, fresh berries, Manchego cheese and a red grape vinaigrette.
Patricia Brooks ñ The New York Times
I’m happy to say to report to you that Telluride has grown up quite nicely…The spacious dining room with its adjacent long bar area remains comfortable with an eclectic mix of woods, tiles and fabrics suggestive of the namesake Colorado region, but it has taken on an esge of genteel grace, likely due to superb lighting that flatters faces and food alike. The service..has grown to become accommodating, attentive and experienced. Today’s wine list is celebrated by Wine Spectator and Wine Enthusiast magazines for its breadth, depth and range…The chef and sommelier at Telluride are talented, adventurous and energetic. The menu reflects a pairing of their efforts with at least two dozen intriguing wines by the glass available on a daily printed menu, and a regular wine list that has garnered many awards for its selection and value….Enticing though the specials might be, it would take a god many meals to run through the interesting choices on the regular menu. Each dish, whether appetizer or main course, is a generously and appealing plated mélange of highly flavored elements, which…work together towards a balanced concert of taste and texture…Though all dishes are generous, be sure to save room for dessert…Telluride has grown up and become an outstanding place to dine.
Melanie Barnard – The Stamford Advocate / Greenwich Times
Well, like a really good teenager, the place has grown up and become a highly competent, attractive adult. The southwestern-accented menu is challenging, exciting and often brilliant. The wine list is stellar, and the management takes great pains to pair wine with food, even giving excellent suggestions with each menu selection, including dessert (don’t miss dessert). Portions are generous and beautifully presented, and each dish is served with delightful accompaniments that are as exciting as the main event.
Melanie Barnard – The Stamford Advocate / Greenwich Times
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