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THIS RESTAURANT IS CLOSED Tony Ruppe's Restaurant Review: We have a weakness for foie gras-and Tony Ruppes is all it should be. Wonderfully soft, cooked just to the point of flavor and served with a funky pumpkin pie-spiced pear chutney. And this is only the beginning. Entrées are big, but hardly basic. A massive veal chop has enough flavor to stand up to its black olive crust, duck is prepared with Southwestern spices and a tender cabbage wrap. A formidable roasted rack of lamb arrives with walnut stuffing on the side and the certified Black Angus tenderloin may make you forget about steak. Want a lighter meal? Try a cheese course, or start with one of the salads. But, what the heck, dont worry if you do decide to order especially fatty food. Ruppe has a beautiful wine list, many of them reds and full of resveratrol which, as far as were concerned, prevents heart disease until somebody proves differently. This theory sometimes leads us to order a red with a chicken or fish in a rich sauce, however, the staffs excellent direction prevents any mismatch of food and wine-and this place is all about novel pairings.