La Tour Restaurant & Bar
122 E. Meadow Dr.
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Vail, CO 81657
970-476-4403 | Make Restaurant Reservations
Cuisine
Open
Dinner nightlyFeatures
- View
- Heart-healthy dishes
- Romantic setting
- Full bar
- Reservations required
- Outdoor dining
- Parking garage
- Casual dressy
Wine
Great Wine List* Click here for rating key
When owner-chef Paul Ferzacca opened La Tour in 1998, it was the first truly fine dining establishment in Vail. Using only the freshest ingredients, the menu is constantly changing; but regular patrons demand that the classic main course preparation of Dover sole meunière be available nightly. Start with the complexly flavored salad of roasted Colorado lamb, or the Dungeness crab, the citrus watercress salad, the shrimp-stuffed calamari or “hot and cold dueling scallops.” Entrée selections include sautéed veal sweetbreads, grilled beef tenderloin and roasted semi-boneless Cornish game hen. Ask any one of the six on-staff certified members of the Court of Master Sommeliers to recommend a wine from the cellar which contains over 350 selections, then finish your bottle with a plate of artisan cheeses. For dessert, listen to Mrs. Ferzacca when she recommends her husband's own special take on classic crème brûlée, presented flambé with berries macerated in Grand Marnier. |
Soothe
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Sip
We've reviewed libations of all sorts—everything from Top Wines, Top 10 Vodkas, Top 10 Spirits and Top 10 Prestige Cuvées to bottled water and fine tea from around the world.
Give
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Serve
Try out a new international cuisine or plan your next dinner party with help from our cookbook reviews. We've explored everything from desserts and sweets to books by famous chefs from around the world.

RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!













When owner-chef Paul Ferzacca opened La Tour in 1998, it was the first truly fine dining establishment in Vail. Using only the freshest ingredients, the menu is constantly changing; but regular patrons demand that the classic main course preparation of Dover sole meunière be available nightly. Start with the complexly flavored salad of roasted Colorado lamb, or the Dungeness crab, the citrus watercress salad, the shrimp-stuffed calamari or “hot and cold dueling scallops.” Entrée selections include sautéed veal sweetbreads, grilled beef tenderloin and roasted semi-boneless Cornish game hen. Ask any one of the six on-staff certified members of the Court of Master Sommeliers to recommend a wine from the cellar which contains over 350 selections, then finish your bottle with a plate of artisan cheeses. For dessert, listen to Mrs. Ferzacca when she recommends her husband's own special take on classic crème brûlée, presented flambé with berries macerated in Grand Marnier. 

