Cuisine:

• American
• Regional

Restaurant Piñons Description:
In this elegant southwestern-influenced dining room with its branded heavy leather menus and soaring ceilings, chef Rob Mobilian conjures up appetizers that include lobster strudel with sautéed mushrooms, seared diver scallops and beluga caviar. Piñons has long been one of the top, if not the top dining destination in town for those who know good food. Entrées include blackened pork tenderloin, filet of beef and hazelnut-pesto-crusted sea bass. You'll also find grilled rack of Colorado lamb and herb-roasted chicken. For dessert order the chocolate bread pudding or raspberry crème brûlée. And enjoy the civil ministrations of the tenured staff. Sommelier Tim Bean will help you pair it all with the best match from the fine cellar.


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