Tallgrass Menu

Tallgrass Restaurant Review:

The simple, refined, historic dining room --- nestled into a circa 1895 building --- is of another time and place, what with its paneled wood walls, hushed tone and top-tier (yet graciously stuffy) service. And although Tallgrass has been on the scene since 1981, Robert Burcenski’s food --- much of it made with ingredients coming from small neighboring farms --- never fails to impress. Dining here is a formal affair, guests choosing items from a menu for prix-fixe three-, four- or five-course meals. A trio of soups (in one bowl) --- tomato-fennel, onion-mushroom and zucchini-corn --- presents artistic style and pristine flavors. The thrill goes on through the delightfully contrasting pairing of smoked salmon with fresh, buttery avocado. The tempo only intensifies with smoky, wood-roasted pork tenderloin wrapped in prosciutto alongside pear chutney and Stilton polenta. Whether or not you’re a dessert person, the pineapple “Foster” with pecan brittle and coconut glace will knock your socks off --- guaranteed. As for the wine list, it’s both well composed and surprisingly affordable with more than 200 bottles, emphasizing (but certainly not limited to) Pinot Noirs from Oregon and the Russian River Valley.