Penrose Room at the Broadmoor

Penrose Room at the Broadmoor Review

Whatever number of courses you chose from the prix-fixe menu, you're guaranteed a memorable culinary experience. Executive chef Bertrand Bouquin varies the dishes seasonally, offering fine dining without the constraints of French, American, or any other single cuisine. Appetizers such as sautéed fois gras with caramelized apple butter, and entrées such as monkfish and lobster tail wrapped in country bacon with black-truffle risotto and baby fennel, are plated to look like edible works of art. Indulge yourself with the seven-course meal with wine pairings ($175). Request a table in the small glassed-in area, and you can watch the sun set behind Cheyenne Mountain, or ask about sitting at the 16-seat chef's table. Jackets are required for men.