Stopped in o have a cocktail, so can't speak about the food. Although we saw a Scallops dish served to someone at the bar. They looked perfectly seared.
The bartender (Jimmy , I believe) was great at balancing your visit with conversation, and letting you enjoy just sitting there. Not quite sure, but the other gentlemen near the bar we talked to quite a bit must have been their sommelier. He shared importers we should try, and even explained the aspect of labeling on wine.
We would definitely go back , but probably sit at the bar, because we would want to say hello to new friends.
We had a really nice meal there over the 2012 Food and Wine Classic weekend. My friend is a vegan and asked our waiter if the chef would come up with an appetizer and entree that was not on the menu. And the chef did and my friend loved it.
I had the salmon and it was delicious. Mick was our server and he gave us the best service we had all weekend.
Nice dinner!
Syzygy is a very nice restaurant with delicious food, sleek and modern decor, good service, and high prices (it is Aspen, after all). The manager or owner came over to our table twice to check on us. I noticed the manager or owner circling the restaurant frequently to ensure the waitstaff was on point. I left Syzygy happy and full. I had the Lamb Chops and my husband had the Elk Tenderloin. Both were cooked perfectly. We would return to Syzygy (and probably order the same thing) if we go back to Aspen.
Review Source:They blocked off an entire section for our family of 20 during Xmas and they again gave us a private room this past week, all without us asking, so I love their sensitivity and initiative to provide the best space for our group both times. The food is very good but the best if their wine list. They have a super tuscan tignanello for $150 and Gaja Promis at $75. I like their wine list.
Review Source:Their opening night for the season is officially tomorrow (in terms of marketing and stuff), but tonight is the trial run, I guess. We just happened upon the place, and were glad to be able to squeeze in.
The food was excellent, but definitely on the pricey side ($40 entrees). Portions were not huge, but very elegantly presented. I loved my fish (turbot). The hubby and our friend both had elk (both cooked medium rare), and they said it was very smooth and not very gamey.
Dessert was more interesting than tasty. We had the strawberry and cream, which didn't quite satisfy my sweet tooth. Our friend had carrot cake (which came with a fried cheese thing). Â He liked it a lot, but found the portion to be a bit small.
now we know aspen is expensive, but that is because the richest people in the world want the best experiences possible and don't notice how much they pay for them. their restaurants, therefore, could be expected to provide excellence at a high price. sadly, the oddly-named syzygy provides not a lot of excellence for a relatively high price.
i had the foie gras and the veal. the former was on a cold plate and got very colder very quickly in the air conditioning. for $25 i expected a largish piece of FG but was presented with two titchy filets on half-a-dozen barley seeds and a massive twirl of orange and red sauce, neither of which were up to the standard of anything remotely well-made or home-made. the FG was bland and the sauce could have come out of a tube.
not to be disappointed, i hoped for better in the $32 main course: the veal milanese (with a difference). three medallions hammered flat were pressed onto crushed pistachios (i think) and sauteed in a dry pan (to promote the flavor of the veal with the oil from the nuts i was told). it didn't. my first bite reminded me why we don't see veal steaks anywhere. veal doesn't taste of anything juicy or meaty. the reason it is usually deep fried in breadcrumbs and cheese is that it then tastes of something yummy. the nuts were simply drier than normal and harder. with a generous sprinkling of salt and pepper, i got through it.
the bed of spaetzles with asparagus and green onions was similarly tasteless, which also surprised me. here was the opportunity to crown a dish with flavor, but sadly, the chef was also out of "mrs dash's" spicey spices, let alone some stock to strengthen the undertones. shame.
(i must also mention that the confident wine steward recommended a sauterne with the FG - $12 and very average - and a california shiraz with the veal - $13 of very cheap wine - neither of which raised so much as a nostril hair).
but preliminary disappointment turned to optimism at the sight of strawberries and creme on the dessert menu. actually, it read panna cotta, which is my favorite guilty sweet, and a rhubarb-strawberry sauce under fresh strawberries. rescued at the eleventh hour, i thought. but wait, i should have known better...
remarkably, the panna cotta had no sweetness to it whatsoever. an italian would have raced into the kitchen and knifed the pastry chef, because "low-fat" or "sugarless" panna cotta is the same as  murder in rome. the rhubarb-strawberry sauce was therefore overpoweringly tart, and so the meal ended as badly as it had started. add to all this (as i was now looking for problems everywhere) a chinless bartender whose voice boomed with idiotic banality and a light level approaching "too dim to see what you are eating", and you will realize that $130 felt like robbery. even the pelegrino was warm, and uncapped before it got to the table.
so i am really searching for something nice to say because i don't like writing bad reviews that are just dull and, well, bad. so here it is: the piano player was good. not too loud and nicely continuous. i guess i had a nice little private concert, with some very, very average aspen grub. oh, and the very young-looking hispanic bus boy was attentive and polite. well done.
hopefully they will realize that even hugely wealthy people deserve good value, and if they are purporting to offer exceptional service (it was pretty good i must add) and great food, syzygy can still raise their standards, post-season or not.
so, a little disappointed, i descended the grubby iron staircase, avoiding the chewing gum, and shuffled away into the silent night air.
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