Owned by Thomas Alves and chef Robert Burcenski, Tallgrass still stands tall after an astonishing 35 years serving exquisite cuisine in a restored 110-year-old Victorian saloon. colorful trio of soups always appears as a choice in the multicourse menus ($55 to $95). You may find a chowder of mussels, oysters, capon, and chorizo or sautéed sweetbreads on semolina gnocchi with crisp shiitakes and brown butter vinaigrette. Terrific housemade breads, elaborate desserts, cheeses, and a gem of a wine list tilting toward Pinot Noirs enhance the refinement.
Dishes We Liked
(All dishes are part of a tasting menu.) Trio of cauliflower/lemon, winter squash/sweet onion, and tomato/basil soups; sautéed soft-shell crab on jasmine rice with almond butter; roasted capon breast, julienne vegetables, and herb verjus; peach cobbler with vanilla glace and raspberry foam