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Allred's Restaurant Restaurant Review: The only way in or out of this wood-beamed mountaintop eatery is by riding the soaring gondola to the sky high station at Saint Sophia, with a lofty elevation of 10,551 feet. Executive chef Mike Weist and his kitchen cohorts prepare international favorites including lobster hush puppies, grilled sea scallops pooled in a carrot broth, braised short ribs, free-range chicken breast and seafood pot-au-feu. It’s a suitable blend of offerings for the star-studded après-ski crowd and local and visiting epicures. If you feel like having lighter fare, try the sashimi ceviche, tempura Gulf shrimp or a bowl of butternut squash soup. Make sure to check out the nightly chef’s menu, complete with wine pairings, and for post-dinner relaxation, belly up to the bar and bend your ear to ivory tickler Bob Israel, Allred's resident concert pianist.