Reviews

"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