Restaurant Charlie

    At his spot at the Palazzo, Charlie Trotter lets his hair down. This sense of fun is reflected in the space itself. Diners have lots of choices--there's a proper bar, Bar Charlie for serious sushi eaters who want to try an extensive flight of multiple courses, and the main dining room with its contemporary American menu that favors whatever's in season. Seafood—particularly exotic Asian fish—takes center stage, while meat and game tend to play supporting roles.

    Specialties: Cuttlefish with Asian pear and chervil; Japanese eel with grapefruit; seared hamachi with braised veal cheek in morel-and-chanterelle-mushroom sauce; steamed cacao-nib cake with candied kumquats and tangerine.

    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
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    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
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    Master chef Christopher Kostow has nominated Kim Floresca and Daniel Ryan for 2016’s Culinary...
    Master chef Curtis Duffy has nominated Lee Wolen for 2016’s Culinary Masters Competition…