Dine like royalty: The Crown Room returns with new chef, revamped menu, elevated ambiance
Wade Ridley, the director of food and beverage and the in-house wine sommelier, sits at the bar inside The Crown Room at The Downs Racetrack and Casino.Chancey Bush
A pan-seared Chilean sea bass served with saffron beurre blanc, wild mushroom risotto and haricot vert at The Crown Room at The Downs Racetrack and Casino.Chancey Bush
Artist LeRoy Neiman’s paintings decorate The Crown Room at The Downs Racetrack and Casino.Chancey Bush
Executive chef Angela Boone at The Crown Room at The Downs Racetrack and Casino.Chancey Bush
Artist LeRoy Neiman’s paintings decorate The Crown Room at The Downs Racetrack and Casino.Chancey Bush
The Crown Room at The Downs Racetrack and Casino.Chancey Bush
A pan-seared Chilean sea bass served with saffron beurre blanc, wild mushroom risotto and haricot vert at The Crown Room at The Downs Racetrack and Casino.Chancey Bush
A chandelier hangs in The Crown Room at The Downs Racetrack and Casino. The chandelier was previously owned by Edward L. Romero, of Albuquerque, who served as the U.S. Ambassador to Spain and Andorra from 1998 and 2001.Chancey Bush
A pan-seared Chilean sea bass served with saffron beurre blanc, wild mushroom risotto and haricot vert at The Crown Room at The Downs Racetrack and Casino.Chancey Bush
The Crown Room at The Downs Racetrack and Casino.Chancey Bush
Artist LeRoy Neiman’s paintings decorate The Crown Room at The Downs Racetrack and Casino.Chancey Bush
A bottle of Louis XIII cognac at The Crown Room at The Downs Racetrack and Casino.Chancey Bush
