James Beard "Best Chef Southwest" winner, Vincent Guerithault, went where no chef had set foot before; combining classical French technique with indigenous Southwestern ingredients. Opened in 1986, his artistry remains the standard today. Several small dining rooms create an intimate setting with French country decor and Southwestern accents. House specialties include grilled lobster, duck confit tamales and smoked salmon quesadillas. The creme brulee is legendary. A well-chosen wine list is designed to complement the cuisine.
- Open Hours: Tuesday to Friday from 11:30 AM to 02:00 PM, Tuesday to Friday from 05:00 PM to 10:00 PM, Saturday from 05:00 PM to 10:00 PM
- Feature: Trendy
- Credit Cards Accepted: visa, mastercard, amex, discover
- Takeout Available: Yes