 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 ($48-$68). 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 over 200 bottles, emphasizing (but certainly not limited to) Pinot Noirs from Oregon and the Russian River Valley.
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