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Montagna
34-year-old wunderkind chef Ryan Hardy, a southwest finalist for the 2008 James Beard Awards, lists his olive oils on the menu like wine, and cooks up his delicacies with produce and meat—for instance a juicy lamb sausage with rapini and mustard—from his own nearby organic farm. The dinner menu changes nightly (rather than twice a year, as before), house-cured salumi is a standard, and pastas made with Hardy’s own farm-raised eggs approach transcendence. Even the wine list is superb. Gems such as Napa’s 1991 Dominus ($375) cost less than elsewhere and are worth the indulgence.
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Comments (1)
Open / CloseGreat Dining
Dinner there July 6th and it is a world class restaurant. We let them pick the wines with each course and it was a most memorable meal. Great staff that made us feel as important as the former Sec. of State at the next table. It is as good as its reputation.
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