The food here is great -- local dishes like elk and trout shine with inventive preparation and intense flavor. The house-made foccaccia may have been the single best thing I ate all weekend: so much truffle-y buttery salty goodness! Ask for a table with a view of the kitchen; the two chefs work in a small open space, almost silently, constantly going full-out, but somehow manage to move seamlessly and effortlessly around each other -- it's quite a show. My only knock would be that the restaurant is in the foyer of the Rusty Parrot, and doesn't feel very separate from the front-desk action of the lodge. In every other respect, the meal was a treat.