122 E. Meadow Drive
When summer marches through the valley, the folks at La Tour throw open the doors and expand the cozy restaurant with a patio. The open-air seating is a grand spot to people watch, while the Red Room ” the bar area ” is an invigorating starting place with a sassy cocktail. But nothing beats sitting in one of the three intimate dining rooms, which are presided over by General Manger Ward Mack and his friendly, well trained staff.
Chef-owner Paul Ferzacca and Executive Chef Phil Oswalt embrace classic French technique, but they’re not slowed down by rules. The summer menu is full of bright flavors, fresh produce and an abundance of fish. And it’s all playful, from the duck with citrus-fennel salad and a prosciutto crisp, to the salmon perched in the most delicate of tomato consommes.
Beverage Director Paul DiMario (one of five sommeliers on staff) has created a wine list for all sorts of people, from wine snobs to casual drinkers. Half of his vinos come from France, and the rest from the U.S. “There’s great value to be had in wines off the beaten path,” he says. Which is why the well known labels are surrounded by an eclectic mix of unfamiliar and mysterious wines. They should be poured.
The tuna poke with sesame and scallions makes an excellent foil for a glass of Domaine Pichot Vouvray. Don’t pass up the pan-seared black bass and its delicate miso glaze. So tender it seems to melt on the fork, it’s served with bok choy and wasabi mashies. That’s all quite tasty, but the carrot-ginger sauce elevates the dish to another plane. A really good one.
During the Vail Farmers’ Market on Sundays, the La Tour patio is open for crab cakes and Bloody Marys.