PRICE:
Frommer's Very Highly Recommended

La Tour opened in the 1970s, but it sprung to life when chef-owner Paul Ferzacca, known for his high-altitude skills, took it over in 1998. He gave both the room and the menu a needed jolt of creativity, adding contemporary European art and a new bright color scheme to the walls and implementing a metaphorically similar makeover to the menu. The preparations use Italian traditions as a starting point, but Ferzacca loves to mix and match ingredients and preparations from all corners of the globe. The menu is heavy on seafood and steaks, and the pasta dishes are completely unique, such as marinated artichoke and bucatini pasta with asparagus, tomatoes, and scallions in a garlic broth. The soups and desserts are also standouts.

Copyright: Excerpted from Frommer's Colorado, 10th Edition, (c) 2008, Wiley Publishing, Inc.

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