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Pacific's Edge Restaurant Review: Our most recent visit to Pacific’s Edge yielded mixed results. Wild mushroom soup with duck prosciutto was a savory prelude. Octopus confit was succulent and ridiculously tender. We also liked the farro and burrata salad with shaved cauliflower and a hint of citrus --- the portion was more than enough to share. Day boat scallops were cooked beautifully and served with savory romesco sauce, but were aggressively seasoned, and the Colorado rack of lamb was a bit gamier than expected. Almost all of the sides were lovely, especially the ratatouille that came with the lamb. The Parmesan potato gratin, however, was a little too al dente for us. For dessert, the chocolate croissant bread pudding was sweet with a hint of salt, and strangely addictive. The restaurant is being completely remodeled and the menu will change in the near future. According to the hotel, renovations are being done in stages so they can accommodate guests' needs. Contact the restaurant for openings.