The rustic heartiness of Chef Gerry Klaskala's entrées also appeal to the epicurean palate. His talent is best captured by his love of "slow foods" -- braises, stews, roasts, and chops cooked over a roll-top French grill. This makes for very weighty plates, but Klaskala lovingly flavors every ounce. For example, pork shoulder is presented with a delicious balsamic reduction and Gorgonzola polenta. Don't miss renowned pastry chef Kathryn King's mouthwatering dessert menu, including Valrhona-chocolate-cream pie with Drambuie sauce.
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