THIS RESTAURANT HAS CHANGED NAMES Ristorante Brissago

THIS RESTAURANT HAS CHANGED NAMES Ristorante Brissago Restaurant Review:

The lovely, lavishly refurbished Miramonte Resort & Spa has included the hotel restaurant in its ambitious upgrades. Executive chef Robert Nyerick sets a high standard for the kitchen and has created a menu that will serve the resort's ambitions well---simple but sophisticated enough to make this an attractive, affordable dining destination for locals as well as visitors to the desert. The ahi tartare with avocado, preserved lemons and a touch of chili oil to bring heat, is a particularly piquant appetizer; the Kurobuta pork tenderloin with cannellini bean cassoulet has an earthy solidity; and the salmon "pot-au-feu," enhanced with golden beets and shaved asparagus, should tempt more capricious appetites. The menu's vaguely Mediterranean theme keeps the selection of dishes interesting but never intimidating.