REVIEWS

"In a town with many fine-dining options, the Larkspur is a refined choice that never disappoints. The menu changes weekly, but here are a few favorites from the winter of 2007-8: a peekytoe crab cake appetizer with
a lobster mousseline and tarragon oil, followed by a Liberty duck breast and confit of leg with young turnips, niçoise olives and citron gastrique. You can’t go wrong at the Larkspur and you can get lost in the wine list." 
--New York Times, Escapes - March 2008

"For over a decade, the Distinguished Restaurants of North America has recognized gourmet restaurants that exemplify culinary excellence in all aspects of fine dining from the making of a reservation to the final presentation of the check. Larkspur is proud to be recognized by DiRoNa for [their] culinary excellence."
DiRōNA Award Winner ~ Winter 2005/2006

 ~ Wine Spectator Award of Excellence ~

"An open kitchen bustling with activity is the backdrop at Larkspur, popular with a parka-clad crowd at lunch
and well-dressed diners in the evening. Owner and chef Thomas Salamunovich has a talent for blending cuisines, so the menu is filled with creative entrées such as pumpkin seed-crusted salmon with wild
mushroom-potato ravioli and duck breast with foie gras and duck-confit stuffing. Leave room for decadent desserts such as warm chocolate spice cake and petite doughnuts with chocolate and espresso sabayon." 
 --Fodor's