At St. Bernard’s, you’ll be treated to exquisite country-French cuisine prepared by executive chef Matt Barrigar and a top-notch team of professionals, who quietly orchestrate superlative dinners nightly in this under-the-radar restaurant at Solitude. The braised oxtail with celery-root purée and the braised pork belly with roasted fingerling potatoes are so decadent they should be illegal. Ditto for the foie gras salad with Champagne-strawberry vinaigrette and the rich, dreamy duck confit with butternut-squash risotto. Got pasta on the brain? Try the ravioli “trio,” which features lobster-tarragon ravioli topped with foie gras butter.
