Reviews

"Such a menu, of course, sets up exalted expectations."

If awards were given to restaurants based solely on their menus, Telluride in Stamford would be the hands-down Connecticut winner. …I've never had more trouble ordering--every dish at Telluride sounded incredibly tempting. Such a menu, of course, sets up exalted expectations. Awards may not generally be given to menus but they are to wine lists, and Telluride's ($19-$200), which was combined in a thick leather binding with its menu, received Wine Spectator's Award of Excellence for the last several years…Our brie salad, one of several fanciful salads at Telluride, couldn't have been better. It balanced perfectly the pleasures of a regular salad and a fruit salad, of a cheese and fruit plate, all in one felicitous combination. It provided textural contrast with a macadamia nut crust surrounding gooey melted brie. Field greens were tossed with sliced pear, blackberries, blueberries and grilled purple onion in a tart, dried cranberry vinaigrette. …The desserts we tried were highly successful--a chocolate and English toffee bread pudding and a crêpe stuffed with banana-coconut cream and littered with macadamia nuts. Also great fun was Telluride's selection of imaginative martinis. I can personally vouch for its chocolate espresso martini made with Smirnoff Vanilla, Cointreau, Kahlúa and espresso.

Philip Innes - Fairfield County Weekly

"Eclectic Menu with Thoughtful Touches…VERY GOOD"

There were few dishes we tried that were less than delicious. Additionally, the owners, have built an extraordinary cellar of more than 350 quality wines…To amplify the dining pleasure, the menu offers suggestive wine pairings with every dish, including desserts…Nightly specials included 9 different raw oyster choices and a tasting of Artisian cheeses…Even predictable dishes have welcome twists, like chili and cumin dusted calamari, a bounteous appetizer, full of crunch and zingy flavor, enhanced by a green tomatillo vinaigrette and papaya cilantro salsa. Almost as zesty was a Margherita seafood Ceviche, a pickly melange of shrimp, lobster, halibut and avocado with a green chili lime aiol….Menu categories include “Greens and Things” which includes tempting salads, most of them entrée size, like Lobster Cobb Salad. I am partial to the Wasabi Crusted Ahi Tuna, served over a soba noodle salad with Napa Cabbage, scallions, peppers and fried wonton skins in a miso-ginger vinaigrette. Equally refreshing is Pistachio Crusted Chicken over baby greens with oranges, hearts of palm, red onions, grilled pears, fresh berries, Manchego cheese and a red grape vinaigrette.

Patricia Brooks The New York Times