March 19, 2013 Slideshows

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Inside the Restaurant at the Cheshire 

This week, the RFT reviews the Restaurant at the Cheshire (6300 Clayton Road), part of a multimillion-dollar renovation of the longtime Clayton hotel. Read Ian Froeb's review, "Inn Style." Photos by Jennifer Silverberg for the Riverfront Times.
Jennifer Silverberg
Raincrow Ranch smoked pork ribs with an Asian barbecue glaze.
Jennifer Silverberg
House-smoked Salmon with dill-citrus mascarpone, capers, crostini.
Fresh bread.
Jennifer Silverberg
Roasted peppered duck with butternut puree.
Jennifer Silverberg
Filet mignon with roasted garlic mash, stilton bleu cheese.
Jennifer Silverberg
House-smoked Salmon with dill-citrus mascarpone, capers, crostini.
Jennifer Silverberg
Skuna Bay salmon with wilted rainbow chard, wild mushroom truffle broth.
Jennifer Silverberg
Red-wine braised beef short ribs with whipped parsnips, winter vegetable ragout.
Jennifer Silverberg
Chocolate souffle cake with sun-dried cherry ice cream.
Jennifer Silverberg
"Ahi Tuna, Thin and Raw" with blood orange, black olives, fresno chiles, cilantro.
Jennifer Silverberg
Cooking the filet mignon.
Jennifer Silverberg
The Restaurant at the Cheshire's dining room.
Jennifer Silverberg
The Restaurant at the Cheshire's dining room.
Jennifer Silverberg
The Restaurant at the Cheshire's dining room.
Jennifer Silverberg
The Restaurant at the Cheshire's bar area.
Jennifer Silverberg
The Restaurant at the Cheshire's bar area.
Jennifer Silverberg
The Restaurant at the Cheshire's wine room.
Jennifer Silverberg
The Restaurant at the Cheshire features local artisanal cheeses.
Jennifer Silverberg
Executive chef Rex Hale plates ahi tuna in the kitchen at the Restaurant at the Cheshire.
Jennifer Silverberg
Executive chef Rex Hale prepares filet mignon.
Jennifer Silverberg
Plating the chocolate-souffle cake.
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Jennifer Silverberg
Raincrow Ranch smoked pork ribs with an Asian barbecue glaze.
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