If ever there was a "temple of cuisine," this cutting-edge American restaurant located in a former church must be it. There are stars painted above the former altar, and the bar runs where the communion rail used to be. Here, in this Montrose church-turned-restaurant, an un-solemn congregation of convivialists meets nightly to enjoy the culinary inspirations of chef-owner Mark Cox. Cox, a former chef at Tony's, has paid his dues. Now, at the peak of his career, he has his own restaurant and enough experience to know what to do with it. Cox is the rare chef who has attained an equilibrium in which imagination, enthusiasm and skill all work together in a perfect balance. American food is Cox's genre, and his dishes are bold statements. A stunning appetizer of air-cured venison and raw, thin-sliced buffalo steak drizzled with olive oil is an ingenious American answer to Italy's bresaola and carpaccio. Seafood entrées the night we visited included such rarities as ivory salmon (which lacks pigment), black sea bass from Virginia and gulf soft-shell crabs, each served with a vibrant sauce and spectacular garnish. An excellent wine list includes top wines by the glass, so diners can get different wines without sacrificing quality. The knowledge of the waitstaff is the restaurant's only flaw. While the service is excellent, the waiters we encountered all had a propensity to bullshit when they didn't know the answer to a question. Nobody's perfect. But Mark's comes close.