But exceptional table service, dreamy steaks plus divine creamed spinach and mashed potatoes made it a must. Outrageously good oysters Rockefeller and butter-tender beef are made even better in the upscale yet comfortable Western ambience. The Tack Room offers their Sonoran beef stack, made with medallions of filet mignon, Roquefort cheese and Anaheim Chile. The look of The Tack Room has changed considerably through an extensive redesign. Though it has lost some of its former charm, the rustic environs have been updated and are still top-notch.
Dishes still meet the restaurant's hefty reputation.
The gratin of wild mushrooms in sweet garlic cream is like a dance through a field of mushrooms. Each variety is fresh and utterly distinctive in flavor. Exceptional beef and fish entrees are beautifully followed by the baked Alaska, a simplistic dessert that is too dated for many palates. Here, it is worth the trip down memory lane. The Ventana Room Tender chunks of steamed Maine lobster on top of a bed of lobster asparagus risotto from The Ventana Room.