The cuisine - crispy pork and pistachio terrine with apple and plum mostarda, and seared yellowfin tuna with a chili-glazed lobster spring roll and honshimeji mushrooms - is what you expect to find in an upscale resort town: "good but not distinguished." Still, it's "highly worthwhile in the context of Vail dining," and we have reviewers who say "I've gone here every year for the past 20 years and always enjoyed myself." One fan even went so far as to declare, "When I die and go to heaven I'd like this to be my local restaurant."