Telluride, Colorado - July 23, 1999

John and Allison Helleberg, the owners of 221 South Oak since February, believe a restaurant should be a place for everyone.

Soon after they assumed the ownership of the popular Telluride restaurant, which opened in late 1992 under the skilled direction of former owners Joan Sullivan and Hope Anderson, the Hellebergs decided to expand the menu to include not only additional items, but also some more affordable choices and larger portions.

A graduate of Washington and Lee University, John began his cooking career in native Virginia. In addition to training at several French-American restaurants, he worked under nationally - acclaimed chef Jimmy Snead. Helleberg cooked with 221 head chef Bob Scherner until last fall, and then took over as chef in January. " I was really impressed with Bob," he says. "He has the drive and intensity that I respected and wanted to learn from. The fact that there is a restaurant like 221 in Telluride is a big part of why I moved here."

Allison Helleberg moved to Telluride in 1994 after completing a masters of business administration at the University of Miami. For her first two years here,she managed the photography business for T. R. Youngstrom. She began working at 221 in 1996 doing everything from bussing and waiting tables to tending bar.

221's new menu reflects John's desire to "simplify the food." He adds, "We really want the menu to appeal more to locals, and to achieve that, we now offer more options. There's a different style to the food now. I was taught to focus on simplicity and that you only need a few flavors on the plate. Essentially, I cook what I like and believe in."

John's own favorites on the menu include seared scallops with baby shitakes and a balsamic reduction; Key West shrimp risotto with chantrelles, sweet corn and sausage; seared rare tuna served with mashed potatoes, fried leeks, and red wine sauce; seared rare kobe onglet served with mushrooms, garlic mashed potatoes, and whole grain mustard; and Chilean sea bass served with zucchini flower, cauliflower mousse, and truffle sauce. Other interesting and creative items include the vegetarian risotto with asparagus, English peas, and mushrooms, and the sweet Vidalia onion soup with smoked bacon and chives. 221 has always been famous for its desserts, and the Hellebergs continue that appeal with offerings that include cherry almond cheesecake, apple tart tatin, vanilla creme brulee, sorbet, and chocolate souffle served with caramel ice cream and chocolate sauce.

"The menu features the kind of foods I would order if I went to a restaurant," John says. "It's been the most enjoyable part of purchasing this business, this ability to offer what I myself like to the people who come here."

While the Hellebergs are excited about the opportunity to improve on what has become a Telluride tradition, they understand, too, the importance of holding on to the restaurant's history and maintaining the comfortable atmosphere for which it is well-known. Say Allison, " We're not trying to change everything. We want to incorporate the old with the new and focus on making positive changes for our customers." "It's a lot of fun, and challenging, too" John adds. "And, of course, it's extremely rewarding. It's nice to be able to make your mark, to do something your own way."

The Hellebergs have also expanded the 221 wine list to include what Allison calls a "nice range of less expensive wines." The restaurant also hosts martini nights on Wednesdays during the summer, and the Hellebergs plan to host occasional wine dinners throughout the season.

Telluride Weekly Planet