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Erling Jensen Restaurant Review: Danish-born, classically trained chef Erling Jensen has a flair for the extravagant (think monkfish with lobster and pork belly and a smoked-tomato cumin jus), and his restaurant has a luxurious ambience. 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 on offer year-round. There’s a bar menu for those looking for a more affordable (but still just as elevated) snack; consider the petit Cantal cheese with andouille sausage. 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 offered by the glass and a massive selection by the bottle. Service is informed and gracious, but not always flawless.