From Our Editors
De La Tierra showcases a globally inspired menu crafted by Chef Henry Chaperont and his team of expert culinarians. Guests can tempt palates with zesty appetizers, such as the Kessler calamari with olives, tomatoes, and herbs ($10) and steamed Thai-style mussels accented by lemongrass, coconut milk, and lime ($13). A fillet of halibut leaves its cozy waterbed to meet dinner destiny with poached mushrooms and brunoise vegetables ($27), and nearby hearty stomachs conquer the American dream of successfully taming a 16-ounce charbroiled T-bone steak ($32). A creative m?lange of flavors is highlighted in the New Mexican chili-chocolate-rubbed muscovy duck ($30), as well as a salad of organic greens topped with blue cheese, candied walnuts, and shredded apple ($9). A belly-button-bursting dessert of cr?me br?l?e ($8) completes the transition from an innie to an outie, and live entertainment on Friday and Saturday nights amuses ears and eyes along with the restaurant?s earth tones, wood and stone d?cor, and rustic yet elegant chandelier.