Why We Love It: We are totally on board with Chef John Sharpe’s rendition of modern Southwestern fare. At his Turquoise Room, squash blossoms are stuffed with sweet corn tamale and Oaxaca cheese, beer batter dipped and then crispy fried. Elk medallions are seared and served with black currant sauce. Chef Sharpe has been cooking for a long time and his expertise and highly developed palate shines through. See something you like? Prints of the Southwestern art around the restaurant and on the placemats are for sale.
Photo courtesy of Turquoise Room
