Tonight we have reservations at Spago

This has to be one of the hardest logos to photograph as no direct light falls upon it...most visible as specular highlights cross the surface as you walk by

This is actually my first time dining at a Spago (I sampled their food at Wine and Food Festivals last year, but that doesn't count). The Grilled Colorado Lamb Chops "Chinois" Style have been on my mind since we first checked their menu online

This will be a well documented feast

Pete samples a local brew

Valerie is excited

Valerie challenges me to take my photos without the flash...which means cranking up the ISO. Pete's lens has the advantage now

Photo Dood

Amuse-bouche: Spicy Tuna Tartare in a Sesame-Miso Cone. Experience has taught us to never order seafood while in the mountains, but this quickly erased any doubts we may have had about ordering it here. A great starter!

Our view of the kitchen

We have an early reservation, so the restaurant is still quite empty

Is this all for me?

I sample all of the yummy "homemade" breads

Beer...it's what's for dinner?

For Valerie's first course, she enjoys the Late Season Black Truffle Gnocchi

Peter has the Italian White Bean Soup

I skip the first course...to save room for the main course! Absolutely AMAZING!!! Best lamb EVER!

For Valerie's main course, she orders the Cast Iron Striped Bass

Leading up to this trip, Pete talked about eating nothing but lamb, so he obviously ordered the same thing I did

Nomnomnomnom

Dessert: Kaiserschmarren...

...and a Chocolate Hazelnut Torte

I get served a generous helping of the Kaiserschmarren, Wolfgang Puck's take on this Austrian dessert. It is REALLY good. Surprisingly light and not too sweet. Since I end up eating most of the chocolate hazelnut torte, Valerie makes sure I do not finish this...by smashing my leftovers with her plate

I chase this amazing feast down with a decaf cappucino