The drop-down bar, with a back wall of sparkly glass bottles and deep orange lighting, is a see-and-be-seen establishment while the restaurant portion–both behind the wall of wine is usually overflowing with happy guests. Though the menu changes often, you can be sure that the plating will be perfect and up to the standards seen in Las Vegas or Los Angeles dining spots. The seared Hudson Valley foie gras, served with a light apple glaze, is perfectly singed on the outside and meltingly rich on the inside. An excellent monkfish, stuffed with Maine lobster, arrives as three crispy rounds framed by creamy potatoes and sautéed carrots. The chef’s interpretation of country-fried steak is also unique with its blue corn meal crust, Brussels sprouts and a sunny side-up quail egg. For dessert, try the blood orange tapioca and a wonton filled with rose-anise ice cream or the ancho chile white chocolate mousse. The food is lovely, but a word to the wise: no substitutions allowed. Full bar.
2900 N. Mesa
El Paso, TX 79901
915.544.1400
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Editor's Note: This article was originally published in the May 2008 issue of El Paso Magazine. To purchase an archive copy of this issue, please visit our subscription page.
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