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La Tour Restaurant & Bar Restaurant Review: When owner-chef Paul Ferzacca opened La Tour in 1998, it was the first truly fine dining establishment in Vail. Steeped in the freshest ingredients, the Asian-accented modern French menu is constantly changing --- with one exception: regular patrons demand that fish meunière be available nightly, whether made with trout or the classic Dover sole. Lobster-avocado salad or grilled octopus tossed with Marcona almonds, water chestnuts and spicy aïoli make for swell starters, while entrées include updated duck à l’orange with hibiscus-infused leg confit and celery pesto as well as yellowfin au poivre in Cognac-apricot sauce. Ask any one of the certified sommeliers on staff to recommend a wine from the cellar, which contains over 500 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.