221 South Oak
American restaurant · Telluride ·
Seasonal New American fare with distinct vegetarian & vegan menus
Seasonal New American fare with distinct vegetarian & vegan menus
"At this Telluride restaurant, chef Eliza Gavin cooks dishes inspired by growing up in the south, studying in Paris, and working in restaurants in New Orleans and Napa. The eclectic New American menu features items like Rocky Mountain trout with ravioli, braised bison short ribs with sweet potato mash, and elk T-bone with polenta. Plus, there’s a completely different vegetarian and vegan menu that’s just as thoughtful. The restaurant’s brunch, with items like strawberry beignets and smoked trout and fried green tomato benedict, is not to be missed." - Rebecca Treon
"A New American restaurant housed in a refurbished historic home near a mountain gondola that serves elevated, hearty fare well suited to an alpine setting. Led by a Top Chef alum, the menu leans into fish and game—elk T‑bones with polenta and corn cream, bison short ribs with candied pink peppercorn, and striped bass in achiote broth—while a creative Sunday brunch offers items like buttermilk fried quail and smoked trout Benedict with fried green tomatoes." - Nicholas DeRenzo
"Vegetarians flock to this Oak Street gem for its addictive, meat-free menu offerings, like chips made from delicata squash, and chickpea cakes with plum butter. There’s also plenty here for carnivores, including the Rocky Mountain elk T-bone with goji-berry-walnut jam. If it all looks pretty enough for TV, that’s because chef Eliza Galvin appeared on Top Chef: Season 10 . Fans should take advantage of her on-site cooking demonstration and wine pairing classes, which include 12 recipe tastings and up to nine wines. Go in summer and you’ll even get to learn on the restaurant’s leafy outdoor patio."
"There are times when one reads the description of a dish and you already know there are too many ingredients vying for attention. That is not the case at 221 South Oak, where one-time Top Chef contestant Eliza Gavin mines her Southern upbringing, her years spent cooking in New Orleans and Napa, and her training at culinary school in France for inspiration. Even with so many influences working at once, Gavin has a knack for distilling flavors." - Amanda Faison
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