Cuisine:

• American
• French
• Others

221 South Oak Description:
Even in a historic town filled with charmers, 221 South Oak stands out. The ambience is friendly and inviting, yet seductive and intimate. Small tables are set with the crispest linens. Crisp white table linens serve as a backdrop for a perfect flower, a candle and food presented in an aesthetic California Wine Country fashion. No surprise here, because owner/chef Eliza Gavin attended the Culinary Institute of America at Greystone in Napa Valley and cooked at nearby Brix before discovering Telluride. She also cooked in New Orleans and in Paris, and her menu, which changes nightly, reflects all of these steps on her culinary ladder. Everything is fresh, seasonal, natural and seasonal. Seafood is exemplary, vegetables are rich in variety and creative preparation, and there are always vegetarian and vegan options. Meats are excellent but generally play a supporting role on the ever-changing menu. A touch of New Orleans comes with a popular appetizer of fried oysters with praline bacon, pears and blue cheese from Auvergne. We found Colorado elk with Zinfandel sauce, asparagus and potato stuffed with Vermont cheddar to be a typical example of the chef's Napa/Telluride flair. A sophisticated cheese platter always complements the dessert menu, but many guests gravitate toward the carrot cake, cheesecake or molten chocolate cake, all unusual and accomplished renditions. Bottles from California and France not surprisingly dominate the wine list.


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