Many reviewers complain about the overuse of sauce at Tiburon. Maybe that's justified, but the fact is, no amount of sauce can overshadow the quality of the elk steak here. Most restaurant elk-even if it's farm raised-is still slightly tough and a little gamey. At Tiburon, the elk is literally like butter. You can cut it with your fork, and it tastes absolutely pure. Like butter. I concede it would be lovely without the sauce. Maybe ask for that on the side? The filet mignon is also delicious. Salads feature seasonal produce and are consistently delicious. I've dined at Tiburon many times, and have never had a bad experience.
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