I often tell myself that I'm going to write a review when I visit a restaurant, good or bad experience.
...all good intentions.
I would be remiss if I did not write about my family's experience last evening.
We have been coming to Breckenridge for years and we discovered a new place in Radicato last night. When we went online to book a reservation, they were full up. They did have an opening at 9:15 and offered to call us, if something came up earlier.
They did call and we did get to discover a new favorite. Frankly, I haven't had a similar dining experience since an evening at Michelin Star restaurant, "Marea" in New York City.
We were greeted at the door and promptly seated.
The menu had excellent choices for both food and wine.
We ordered 2 appetizers...Carpaccio and Amberjack Crudo. The Carpaccio was a delicate blend of ingredients that married so well that not 1 ingredient overpowered the other. The beef was finely shaven so as not to steal the show from its companions and was superb. Actually, my wife and both agreed that it was the best we had ever tasted.
The Crudo, which I refer to as a hybrid between ceviche and Sushi, was skillfully carved strips of Amberjack and was accompanied by winter citrus blood orange, olive oil, poached fennel, basil and mint. Outstanding!
Scallops was my order and they were pan-seared to perfection with a delicate, buttery flavor. I asked our waiter, Robert, and he let us know that the scallops were delivered 3 times a week and the freshness backed up that statement.
My wife and daughter ordered the Lobster Bucatini and they were both impressed. They are both pasta fans and are fully aware of what al dente means. Our daughter, the lobster fan and picky eater, had no problem cleaning her plate.
For dessert, we ordered the Budino with a side of gelato. Again, both were excellent!
Everything we ate was perfect.
The staff was a well-oiled machine of young people that took care of every need. Our wine was poured promptly, our dishes delivered with by cheerful expediters, and dishes removed without delay after we finished each course.
Our waiter, Robert, was knowledgeable about the dishes and secured answers to my questions from the Chef when he didn't know the answer.
This place is a Chef owned and operated restaurant and I highly recommend it. read more