Chef Radek Cerny, a native of Prague and master of nouvelle cuisine, creates delicious French meals with artistic flourish (and a slight Spanish influence). Seafood is his forte, and the tuna tartare salad with oranges is a wonderful starter before an entrée of salmon, scallop, shrimp, and mussel bouillabaisse or Maine lobster meunière. Be sure to save a crust of bread to use with the savory sauces before ending with a chocolate bag, fashioned from dark chocolate and filled with Grand Marnier-soaked berries, bananas, and ice cream. The extraordinary seven-page wine list covers a broad range of prices and vintages.
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