Location	5.0
Service	5.0
Food	5.0
Atmosphere/Décor	5.0
Value	5.0
Overall Rating	5.0

3 Viewer Reviews

Dufour	Feb 18, 2007
Overall Rating:  5.0

Owners Jean-Michel & Kimberly Chelain have presided over their beautiful kingdom of high-end French cuisine since coming to Vail. The Left Bank is probably one of the place where you still can find elegance! The wine list is emmense, yet easy to navigate. With Jean Michel and Kimberly as the owners, they have not forgotten the personal touch as Chef and Hostess, respectively.
It's always a pleasure to come back to The Left Bank especially at the beginning of summer. The food is fresh and always taste right. The service is impeccable, absolutely perfect!!!

Joseph Stevens	Feb 11, 2007
Overall Rating:  5.0

Whenever we step into The Left Bank, we feel as if we have time-traveled to old-world France. Deep banquettes, bentwood chairs and tables set with crisp napery and sparkling glasses are among the detailed touches. The restaurant comes by the look and the cuisine honestly.

The bouillabaisse features the freshest lobster, shrimp, scallops and mussels, all steeped in a lobster broth with just enough fresh fennel to give it a pleasing anise flavor. Colorado elk chops and rack of lamb are properly cooked to order and exquisitely sauced. And the steak au poivre blanc is rolled in crushed white peppercorns and bathed in a sauce of brown stock, cream and Cognac. Starring on the modest but fine dessert list, the chocolate soufflé with vanilla sauce must be ordered for a minimum of four persons, but we find it's worth enlisting your friends. Predictably, The Left Bank's extensive wine cellar is stocked overwhelmingly with French wines. Some 20 are available by the glass, including seven or eight each of whites and reds, plus Champagne and a few late-harvest dessert wines.

Swartz	Feb 10, 2007
Overall Rating:  5.0

Whenever we step into The Left Bank, we feel as if we have time-traveled to old-world France. Deep banquettes, bentwood chairs and tables set with crisp napery and sparkling glasses are among the detailed touches. The restaurant comes by the look and the cuisine honestly.

The bouillabaisse features the freshest lobster, shrimp, scallops and mussels, all steeped in a lobster broth with just enough fresh fennel to give it a pleasing anise flavor. Colorado elk chops and rack of lamb are properly cooked to order and exquisitely sauced. And the steak au poivre blanc is rolled in crushed white peppercorns and bathed in a sauce of brown stock, cream and Cognac. Starring on the modest but fine dessert list, the chocolate soufflé with vanilla sauce must be ordered for a minimum of four persons, but we find it's worth enlisting your friends. Predictably, The Left Bank's extensive wine cellar is stocked overwhelmingly with French wines. Some 20 are available by the glass, including seven or eight each of whites and reds, plus Champagne and a few late-harvest dessert wines.