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At 60 Degrees Mastercrafted, Certified Master Chef Fritz Gitschner seems torn between two worlds. On one hand, there's down-home, ranch-style food. On the other, there's fine dining complete with overpriced gourmet burgers and as much expensive Akaushi beef as you're likely to find on the ranch itself. The meat-centric menu seeks to innovate, but often these innovations are confusing, and they don't let the great ingredients shine through. Brunch is a good value at $37 for all-you-can-eat plus one entree, while dinner items can be a bit expensive. Seafood is actually the best bet at this "ranch-to-table" restaurant, where it's treated with respect and a light hand. But beware: Some of the country-club vibe from Gitschner's past life has bled into the atmosphere at 60 Degrees. Service is sometimes hard to come by unless you're clearly someone to be served.