Where I’m Coming From – Marcella


Telluride, Colorado

Allred’s Restaurant

Sublime views from the top of the gondola into the town of Telluride coupled with fresh, delicious, well prepared food is a treat for the senses.  Try the divine bellinitini with a young beet salad and scrumptious grilled salmon with a ginger and mushroom broth that is both earthy, complex and perfectly done.  Very expensive, but worth it!

Tip:  Eat aprés ski at the bar for the views and food.  Extensive bar menu is less expensive than the main dining menu but just as delectable.

Allred's Restaurant on Urbanspoon

St. Bernard Dinner – Main Course served family style – filet mignon with foie gras, mushroom caps, salad and heavenly crispy potatoes.

Taos Ski Valley, New Mexico

St. Bernard – Dining Room

I was lucky to score a seat at one of the community tables for dinner at the St. Bernard.  Dinner is usually reserved only for guests at the St. Bernard, or affectionately known as the St. B’s, with a few spots available for outside guests.  The three course meals, presented and described by the charming and friendly owner/host, Jean Mayer, are served “family” style on a platter brimming with food.  On Wednesday during ski season, the dinner menu consists of yellow curry asian vegetable soup with tofu, filet mignon with foie gras and a portobello mushroom, and concludes with a “light as air” chocolate mousse.  Fabulous presentation and fine food for a hearty skier’s appetite with a definite European touch.

Tip:  To make a reservation stop by in person and hope they are not fully booked.  Unless they know you by name, the staff do not take reservations over the phone.


P’tit Louis Bistro, Albuquerque, New Mexico

 Albuquerque, NM

P’tit Louis Bistro

With a flourish and a table knife, Christophe, one of the owners of P’tit Louis, sabered (sabrage) a bottle of champagne to celebrate two of the Turquoise Tablemates birthdays’.  We had a lovely lunch discussing “la belle vie” and filling the restaurant with our raucous laughter.  Everything I have tried here is tasty.  If I had to choose, I would pick the moules marinières steamed with white wine and shallots.  If I’m in the mood for something lighter, perhaps the salade du roi louis followed by a traditional cheese plate and an espresso.  And, as a matter of course, a French meal is incomplete without a glass of wine, preferably red!

Tip:  Make reservations in advance.  It is a very small space (maybe 8-10 tables) and the restaurant is always full during peak hours.

P'Tit Louis Bistro - Nob Hill on Urbanspoon

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10 thoughts on “Where I’m Coming From – Marcella

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