As the dining public’s interest in the exotic continues to grow, and in the face of rising prices for most mainstream meats, a growing number of restaurants are turning to game meat as a point of distinction, as a move to add local color to the menu, or simply because it tastes good. The elk strip loin at Rev at the Hotel Madeline in Telluride, Colo., is, at $36, by far the best seller during the winter holidays, according to chef Bud Thomas. He simply seasons the loin with salt ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!