This rustic French restaurant served as Telluride’s icehouse 125 years ago. Over the last 20 years, it's become a fine-dining destination, thanks to Executive Chef Mark Reggiannini's menu, which offers sophistication without pretense. A case in point is the chef's take on breakfast: Steak and Eggs, Bacon and Eggs, Ham and Eggs. It's a trio of deviled eggs topped individually — one with prosciutto, one with steak tartare, and one with pork belly. You can’t go wrong with anything braised: the lamb shank, short ribs or the coq au vin — red wine-braised chicken with bacon mashed potatoes and pearl onions – all make for a memorable dining experience.
Special Dishes: Coq au Vin
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