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Erling Jensen Restaurant Review: Crisp white tablecloths, French doors with frosted glass, and walls peppered with art lend the restaurant an air of sophistication. Danish-born, classically trained chef Erling Jensen has a flair for the extravagant (think mountain elk with apple-braised cabbage or buffalo tenderloin with lobster béarnaise). Even the salads are given gourmet flair with cornmeal-crusted oysters, spicy almond-pecan brittle or lemon caper rémoulade. Offerings change seasonally, however, so the above-mentioned dishes may or may not be available year-round. There’s a bar menu for those looking for a more affordable (but still elevated) snack; consider the braised pork belly with bacon jam or one of several cheese plates. Save room for such desserts as the chocolate soufflé with Maker’s Mark crème anglaise. Erling Jensen has, perhaps, the best wine list in town with a number of fine wines poured by the glass and a massive selection by the bottle. Service is informed and gracious.