EAT // Summer 2016 by Carly Arnold

an epicurean experience - s u m m e r 2 0 16 -

FROZEN DELIGHT

Indulge in a week of sundaes

PHOTO GALLERY

What delicious looks like

DINING IN THE

VAIL VALLEY

ART

for your floor Have floor-to-ceiling art in your home. Stop by our 11,000 sq ft

Serving the Vail Valley since 1972

showroom in Avon and

810 Nottingham Road, Avon

experience rug love.

970-949-5390 â&#x20AC;˘ ruggsbenedict.com

Photography by Brent Bingham

Bracelet, 18 Karat Gold Pearls and Emerald

DAN TELLEEN

Creating Heirlooms Since 1970

VAIL VILLAGE 970.476.4760

C R E AT E U N F O R G E T TA B L E M E M O R I E S at The Ritz-Carlton, Bachelor Gulch » The Grill A popular venue for refined yet relaxed dining, The Grill features a selection of locally sourced steaks, handcrafted cocktails and impeccable service that sets the standard for an unforgettable experience.

» Buffalos Bold, flavorful cuisine sourced from the purest ingredients found in the Rocky Mountain region. Signature barrel aged cocktails and an extensive variety of regional craft beers.

» Daniel’s Bar & Grill Located slope side is the place to gather with friends and family to enjoy hand crafted drinks and succulent smoked meat offerings.

READ MORE ABOUT THESE VENUES ON PAGES 36-39

9 7 0 . 7 4 8 . 6 2 0 0

RITZCARLTON.COM/BGEVENTS

» Bachelors Lounge The Vail Valley’s only cigar lounge, we invite you to relax and enjoy imported cigars, fine spirits, a Sommelier-curated wine list from around the world and an array of small plates to share.

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EDITOR’S LETTER

VAIL DAILY MAGAZINE GROUP GM Susan Ludlow | sludlow@vaildaily.com

EDITOR Wren Bova | wren@vaildaily.com

ASSOCIATE EDITOR Stephen Lloyd Wood | swood@vaildaily.com

ART DIRECTOR Carly Arnold | carnold@cmnm.org

PHOTO EDITOR Dominique Taylor | taylordmedia@icloud.com

MARKETING DIRECTOR Mark Bricklin | mbricklin@vaildaily.com

AD DIRECTOR Patrick Connolly | pconnolly@vaildaily.com

ACCOUNT DIRECTOR Karen Suing | ksuing@vaildaily.com

NATIONAL SALES DIRECTOR Allison Zweig | azweign@vaildaily.com

CONTRIBUTING WRITERS & PHOTOGRAPHERS Kristin Anderson, Micha Bauer, Katie Coakley, Kirsten Dobroth, Kim Fuller, Linda Guerrette, Heather Hower, John LaConte, Traci J. Macnamara, Justin Q. McCarty, Kimberly Nicoletti, Beth Potter, Caramie Schnell

DESIGN TEAM SUPERVISOR Afton Pospíšilová | apospisilova@cmnm.org

DESIGN TEAM Amy Hawf, Ashley Detmering, Darin Bliss Madelyn LyBarger, Malisa Samsel

ADVERTISING SALES COORDINATOR

mother of a two year old, I now realize I wasn’t “raised on the kitchen counter” because I had any natural inclination for cooking. My mom put me there and let me cook because that’s what she was doing, and kids with jobs are happier than spectators. I started giving my daughter little tasks — scooping, stirring, dumping. Then we moved on to cracking eggs, slicing bananas. And now, I’m not just keeping her busy, but I’m teaching her skills. It happened accidentally. Parents and food professionals talk a lot about palate training — how to get your kid to eat a variety of foods (and nutrients). The Italians know how. So do the French and the Japanese. Basically any culture with a lively food identity can do it: If the grown ups are eating a wild variety of fun, delicious and wholesome foods, then the tiny humans are, too. Looking at the local menus this season, the kids of Vail have a bright future of diverse eating habits. From an almost hedonistic treatment of such former wallflowers as summer squash and green beans, to an unapologetic race to find the best Colorado stone fruit — it’s been a long winter, and the chefs are giddy. Dining out is going to be fun all season long. Welcome to EAT. These aren’t reviews, but overviews of many of the valley’s best dining establishments. From Colorado cuisine to Mexican delights, we cover a lot. This is no anonymous adventure for the writers and photographers — the restaurants owners and managers ask us to come. We do. We eat. We ask questions, and we write. And on the following pages are the tales we’re telling. Happy EATing, Wren Bova EDITOR

Chelsea Rosenthal | crosenthal@vaildaily.com

ACCOUNT MANAGERS Amanda Picola | apicola@vaildaily.com Carole Bukovich | cbukovich@vaildaily.com Heidi Bricklin | hbricklin@vaildaily.com Paul Abling | pabling@vaildaily.com

CIRCULATION MANAGER David Hakes | dhakes@vaildaily.com

SWIFT COMMUNICATIONS PRESIDENT Bob Brown | rbrown@swiftcom.com

COLORADO MOUNTAIN NEWS MEDIA GM Jim Morgan | jmorgan@cmnm.org

COLORADO MOUNTAIN NEWS MEDIA PRODUCTION DIRECTOR Bill Walker | bwalker@cmnm.org •••

The Vail Daily is a wholly owned subsidiary of COLORADO MOUNTAIN NEWS MEDIA 200 Lindbergh Drive | P.O. Box 1500 Gypsum, Colorado 81637 p. 970.328.6333 | f. 970.328.6409 Copyright ©2016 Colorado Mountain News Media. All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited.

COVER PHOTO BY justin mccarty

The coconut ceviche at Hooked pairs perfectly with the barrelaged Mai Tai. See page 43.

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8 THE EAT COMPENDIUM Snapshot views of the county's best restaurants. EAT STAFF

50 PHOTO GALLERY Eye-popping dishes that will delight. BY DOMINIQUE TAYLOR & KRISTIN ANDERSON

A WEEK OF SUNDAES

TIDBITS

Seven decadent renditions of summer's best dessert.

Something to nosh on.

BY TRACI J. MACNAMARA

BY WREN BOVA

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DOMINIQUE TAYLOR

WREN BOVA

Photo Editor Favorite color for food: Red, green, yellow. Best picnic treat: Roasted chicken and brie cheese on baguette. What you reach for on the top shelf: Coconut. Favorite wine or beer region: New Zealand. Summer culinary goal: Eat more watermelon. If someone wrote a cookbook for you: Deeeeeeelicious. Best cooking tunes: Prince. On the grill: Fish.

Editor Favorite color for food: Green â&#x20AC;&#x201C; avocados, zucchini, arugula, basil. What you reach for on the top shelf: Whole milk. Favorite wine or beer region: Still in love with Willamette Valleyâ&#x20AC;&#x2122;s rocky taste. Summer culinary goal: Dumplings, home-grown veggies. If someone wrote a cookbook for you: Fast and delicious meals for one-armed cooks.

STEPHEN WOOD

CONTRIBUTORS

Associate Editor Favorite color for food: Brown is not boring! Think rotisserie rack of Colorado lamb at Revolution with their outrageous R1 sauce, or the Jackalope sausage at Gashouse! Best picnic treat: There's just something about a plump, sweet and boisterous pink grapefruit, peeled and eaten by hand, that gives any picnic a little pizzazz. If someone wrote a cookbook for you: 100 great, fast, healthy meals you can make without a food processor" Best cooking tune: "Brown Sugar" by the Rolling Stones.

KIRSTEN DOBROTH Writer Favorite color for food: I'd have to say the yellow spectrum because that most closely represents the color of cheese. Best picnic treat: Palisade cherries are the definition of summer. Favorite wine or beer region: Colorado beer. Summer culinary goal: Successfully master the veggie patty. If someone wrote a cookbook for you: Beans, Eggs and Grains. Best cooking tunes: Medeski, Martin, & Wood, with a glass of wine in hand, of course. On the grill: Corn on the cob with butter, salt and chives from the garden.

MICHA BAUER Photographer Favorite food color: Red, as in rare-cooked beef or watermelon. Favorite beer region: Bavaria, Germany. On the grill: I love ribs. What you readh for on the top shelf: I grab garlic. Best cooking tunes: CCR.

KATIE COAKLEY Writer What you reach for on the top shelf: Olive oil. Favorite wine or beer region: Mendoza, Argentina. Summer culinary goal: Use my Spiralizer for at least one meal each week. If someone wrote a cookbook for you: Don't Kiss Me With That Mouth: A Guide to Cooking with Garlic and Onions. Best cooking tunes: Motown. Always. On the grill: Pineapple.

BETH POTTER Writer Favorite color for food: Red, white and blue - red raspberries, strawberries, cherries, white creme fraiche, whipped cream, angel food cake, blueberries and blackberries. Best picnic treat: Fried chicken or apple pie, or manchego cheese with a baguette and a nice pinot grigio. What you reach for on the top shelf: All things chocolate. Favorite wine or beer region: Red grapes/wine from the Costa del Sol in Spain. Summer culinary goal: To grow two different kinds of tomatoes and at least one kind of fresh basil to try with drizzled balsamic and mozzarella cheese in August, if not before. If someone wrote a cookbook for you: On the Mediterranean. Best cooking tunes: Marvin Gaye puts a romantic spin on pre-dinner fun. On the grill: Kebabs.

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Writer Best picnic treat: A top-of-the-mountain view. What you reach for on the top shelf: One of my many, many (too many) sets of fun and/or beautiful plates and bowls. Summer culinary goal: To be creative with a Paleo diet. If someone wrote a cookbook for you: The Picky Eaters' Guide to Mastering Tasty, Nutritious Meals. Best cooking tunes: I'm going with Prince, because I miss the fact that he's not on this Earth anymore. On the grill: Chicken and pineapple.

CARLY ARNOLD CARAMIE SCHNELL Writer Favorite color for food: Orange: clementines, cheese, curry. Best picnic treat: An amazing cheese, cracker and fresh fruit spread. Must include gruyere, manchego, brie, apples, grapes. What you reach for on the top shelf: Literally? The waffle maker is on the top shelf of one of my cabinets and breakfast for dinner is back in rotation at our house. Favorite wine or beer region: Italy for wine; Colorado for beer. Summer culinary goal: Make a big Bo Ssam spread, à la David Chang, on our grill for friends before summer ends. On the grill: Salmon, vegetables, burgers, steak. Everything is better on the grill! Favorite food-related publication: Still love Heidi Swanson.

HEATHER HOWER Writer Favorite wine or beer region: France for red; New Zealand sauvignon blanc. Summer culinary goal: Have husband grill every night. If someone wrote a cookbook for you, it would be called: Sweet, Spicy and Just a Few Nuts Best cooking tunes Bee Gees On the grill: vidalia onions, eggplant, juicy steak (not all together), bacon (no leftover smell inside) - just about anything! Favorite food-related blog, writer, column, mag, etc...Orangette, Food 52, Cookie & Kate, TheKitchn

LINDA GUERRETTE Photographer Favorite color for food: Green and orange - asparagus, snap peas, peppers. Best picnic treat: Hummus and veggies. What you reach for on the top shelf: Olive oil. On the grill: Salmon.

Art Director Favorite color for food: Purple: beets, blueberries and purple potatoes. Best picnic treat: Prosecco. Favorite wine or beer region: Colorado beer! Summer culinary goal: Grill and dine outside more. Best cooking tunes: My husband and I like to use our record player when we’re cooking, so classic rock. On the grill: Romaine is my new favorite vegetable to grill. Favorite food-related publication: Bon Appétit .

TRACI J. MACNAMARA Writer Favorite color for food: Deep red: beets, raspberries, wine. What you reach for on the top shelf: The martini shaker. Summer culinary goal: Use fresh herbs from my window box in new cocktail creations. If someone wrote a cookbook for you: Recipes You Can Memorize & Recall in a Flash. Best cooking tunes: Hipster BBQ channel on Pandora. On the grill: Kebabs. Favorite food-related publication: I've really enjoyed listening to the Gravy podcast, which is from the Southern Foodways Alliance.

JUSTIN MCCARTY Photographer Favorite color for food: Guacamole... Is guac a color? Best picnic treat: Tanner crab legs. What you reach for on the top shelf: Single-origin coffee. If someone wrote a cookbook for you: Barrels of Tacos. Best cooking tunes: Juicy Juicy and Weedy Weedy. On the grill: Halibut cheeks.

KIM FULLER Writer Best picnic treat: La Tur triple-cream cheese on a baguette, with brut rosé. What you reach for on the top shelf: Talisker 10. Favorite wine or beer region: I went to Belgium last fall, and I fell in love with beer all over again! Summer culinary goal: Pack more picnics. If someone wrote a cookbook for you: I’m Fuller Best cooking tunes: The California Honeydrops.

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KIMBERLY NICOLETTI

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EAT HERE NOW VAIL

BEAVER CREEK

9 Elway’s Vail 10 Game Creek Restaurant 11 Matsuhisa Vail 12 The Fitz Bar & Restaurant 13 La Tour 14 The Remedy Bar 15 Crespelle 16 Bistro Fourteen 17 Flame at the Four Seasons 18 Sonnenalp Breakfast 19 Bol 20 Green Elephant Juicery 21 Big Bear Bistro 22 The 10th 23 White Bison 34 Blue Moose Pizza

32 Toscanini 33 Revolution 34 Blue Moose Pizza 35 8100 Mountainside Bar & Grill 36 Bachelors Lounge at The Ritz-Carlton, Bachelor Gulch 37 Buffalos at The Ritz-Carlton, Bachelor Gulch 38 Daniel’s Bar & Grill at The Ritz-Carlton, Bachelor Gulch 39 The Grill at The Ritz-Carlton, Bachelor Gulch 40 Grouse Mountain Grill 41 Hooked 42 Black Diamond Bistro 43 Splendido at the Chateau

EDWARDS

AVON

24 Café 163 25 Juniper Restaurant 26 Restaurant Mirador 27 Sato Sushi Bar & Restaurant 28 The Gashouse 29 Harvest by Kelly Liken 30 Gore Range Brewery 31 Vista at Arrowhead

20 Green Elephant Juicery 44 Maya Modern Mexican Kitchen & Tequilaría 45 Vin48 46 Kiwi International Delights & Coffee Co. 47 Boxcar Restaurant & Bar

MINTURN 48 Nicky’s Quickie

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PRICE

•••

AMBIANCE

Relaxed and welcoming; the patio is worth lingering •••

SIGNATURE DISH

Any of the U.S.D.A. Prime hand-cut steaks or the Alaskan crab legs •••

KID-FRIENDLY?

They’ll love the amped up burgers almost as much as the adults do

ELWAY’S VAIL by KATIE COAKLEY photos by DOMINIQUE TAYLOR

hh…don’t tell anyone, but there’s a secret escape hiding in Vail. Surrounded by gorgeous greenery, with the whirr of hummingbirds’ wings cutting the balmy evening air, the patio at Elway’s in Vail Village is a veritable oasis, offering up refreshment of the food, drink and social sort. In addition to the world-class steaks, seafood and other classics that Elway’s is known for, summertime brings a garden fresh menu that features lighter fare, seasonal ingredients and some dream-inducing burgers. However, as befits a hidden gem, there are little touches that make a favorite find something special. Take the heirloom tomato salad, for instance. Vibrantly hued heirloom tomatoes are paired with fresh mozzarella, basil oil and balsamic vinegar. The prize: Giardiniera, a blend of pickled vegetables, scattered across the top. The vegetables add a pleasant crunch along with a tart note that cuts through the basil oil nicely. “A few years ago, three years now,

174 EAST GORE CREEK DRIVE | LODGE AT VAIL | VAIL | 970.754.7818 | ELWAYS.COM/VAIL

we wanted to do something that…used more seasonal ingredients,” says Tyler Wiard, culinary director of Elway’s. “We thought, ‘why not start a separate menu?’ We change it every year and, to be honest, the inspiration is just…what I read or what I feel…Sometimes it just comes to me and sometimes I think of an item and I’m like, what can I do with it?” One of those items is the trout, which makes an appearance both as an appetizer and as an entrée. The house-smoked trout is a refreshing riff on a classic: the trout is perfectly smoked, without an overwhelming campfire smell or flavor; a caper-cream cheese aioli gives enough creaminess to impart a pleasant texture; a salad of slivered radishes, peppers, celery and chives adds color and crunch. Pile it precariously high on grilled pita bread, top with crispy leeks and it’s a dish that seems created specifically for an early evening dalliance. “A couple of things that I’ve experienced as a chef is with smoked fish and smoked salmon or trout, I get disappointed when all I taste is smoke, or cream cheese,” says Wiard. “What I tried to do is lighten the smoke up a bit so you can taste the trout and balance those flavors. It balanced into a lighter dish.”

These lighter flavors, so perfect on a summer patio, are not constrained to the summer menu. Classic Elway’s offerings like the roasted Alaskan halibut are paired with a bacon potato salad (which is beautifully vinegar-based), which plays perfectly with the flaky fish. Be sure to ask about the specials—you never know what the chefs may have conjured that day, like the 7x filet, perfectly cooked to melt-in-your-mouth and accompanied by an heirloom tomato-

chipotle reduction, a combination of sweet and spicy that is just as attractive on a plate as it is on a date. “Not only do I get to have fun creating stuff,” says Wiard, with a twinkle in his eye, “but I usually like to eat it, too.” • top Roasted Alaskan halibut, bacon potato salad and heirloom tomatoes. above Heirloom tomato salad with fresh mozzarella, pickled vegetables, basil oil and aged balsamic vinegar with a Berry Picker cocktail.

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Garden Fresh menu: $8 - $30; Regular menu: $11 - $65

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GAME CREEK RESTAURANT

GAME CREEK BOWL | VAIL MOUNTAIN ACCESSIBLE VIA SNOWCAT FROM EAGLES NEST 970.754.4275 | GAMECREEKVAIL.COM

by CARAMIE SCHNELL photos courtesy VAIL RESORTS

ore than a just a meal in a restaurant, Game Creek is best described as a full sensory experience. That’s in part because you have to journey — via hiking in or by gondola up and four-wheel-drive shuttle over — to get to the Old Worldinspired chalet on Vail Mountain. Once there, oh what a treat. Soak in the mountain majesty from the flower-filled deck while you sip a cocktail and nosh on appetizers from a special après menu available from 5:30-7 p.m. Or, on Sunday mornings, revel in the most indulgent brunch imaginable, complete with an everchanging buffet — the seafood station, with crab claws, poached shrimp and oysters on the half shell, is worth the journey alone — and bloody mary bar. As tradition holds, the restaurant offers a three- or four-course, prix-fixe dinner Thursday, Friday and Saturday evenings. Executive Chef Steven Topple has created a menu that focuses on local ingredients whenever possible; along with sourcing produce from LaVenture Farms in Gypsum, he’s even growing some of his own at a garden plot in Minturn this season. Start with the pickled watermelon salad with feta, olives and arugula, which Topple calls “mouthwatering,” or opt for the King Crab salad — big hunks of poached crab atop lettuce frisée spiked with orange segments and an avocado dressing that’s reminiscent of gazpacho. “I believe you eat with your eyes first,” Topple says of the beautifully composed and colorful dishes.

VAIL

Once the Olathe sweet corn ripens on Colorado’s Western Slope, you can bet that’s where Topple will source the kernels for the corn ravioli starter — decadent homemade pasta squares topped with a Parmesan cream sauce, basil purée and a smattering of pine nuts. Topple unveiled the lamb tartar starter this past winter, to high marks. The tenderloin is diced small, tossed with mint vinaigrette and served with lemon caper marmalade. “It was a huge hit," Topple says. "Tables would hear about it from

nearby diners and order it." The entrées pose the night's biggest decision: pillow-like potato gnocchi with asparagus in a trio of colors — white, green and purple — topped with a homemade ricotta cheese and a bright lemon English pea sauce, or perhaps the Alaskan halibut, topped with a garlic-studded tomato “crust” and flanked by shrimp polenta cake, all topped with a bright spinach sauce. The game hen, meanwhile, really is just a small, über-flavorful chicken atop a hash of baby corn and potato served with poached baby carrots and tarragon jus. Or stick with Colorado-bred fare and opt for Topple’s signature dish — the one he brings wherever he lands: gingerbreadcrusted Colorado lamb. Along with the set menu, check out Topple’s weekly tasting menu — new this summer — to get a feel for what’s in season and gets him excited. The best part of prix fixe? Dessert is assured. The rhubarb in the crumble is grown in Gypsum, by the way; combined with buttermilk ice cream, it’s as fleeting as summer itself and not to be missed. •

PRICE

Deck appetizers: $8-14 (5:30-7p.m.) Entrées: $85 (three courses) $95 (four courses) Brunch: $45 •••

AMBIANCE

Old World, European chalet •••

SIGNATURE DISH

Corn Ravioli; Colorado Lamb; Game Hen; Rhubarb Crumble •••

KID FRIENDLY?

Yes

The potato gnocchi with asparagus tips, ricotta cheese, lemon, English pea sauce. left The lamb tartar, served with mint vinaigrette and lemon caper marmalade. above

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Spacious urban setting with rustic finishes. Great for group dinners, or an intimate date •••

SIGNATURE DISH

Sea bass with balsamic teriyaki •••

KID-FRIENDLY?

Yes

MATSUHISA VAIL by KIM FULLER photos by DOMINIQUE TAYLOR

y eyes always start swimming through raw fish renditions, signature sauces and Wagyu specialties available on the menu at Matsuhisa in Vail. I have some never-fail favorites on the menu, but usually the best choice is to simply say: “Omakase.” Be ready to be adventurous, but above all, to be impressed. Omakase is the chef’s choice at Matsuhisa — it’s always changing, but constantly featuring some of the best and most exotic dishes on the menu. “We are always happy to create a menu if the guest is comfortable letting our team take the reins,” says manager Jordan Harrill. And your palate will be in good hands, from chef to table. Matsuhisa servers have impressively intricate knowledge of every ounce of the restaurant’s raw, seared and tempurafried goodness. They’ll always suggest instructions, too, like to take every bite of the house-favorite, yellowtail sashimi, with a piece of

141 EAST MEADOW DRIVE | SOLARIS | VAIL 970.476.6628 | MASTUHISAVAIL.COM

jalapeño and a piece of cilantro. “With a large menu like ours we feel like we are capable of creating the perfect meal for every guest,” Harrill explains. Let sommelier and Matsuhisa wine director Andreas Harl pair pours of Etienne Calsac champagne, German riesling and American chardonnay with your courses, or whatever it is he’s inspired to share. Harl has a keen way of matching Matsuhisa’s "New Style" Japanese flavors with ideal varietals. Cocktails like the Hendricks Gardner also carry dynamic flavors and make nice matches on the menu. This drink is served up in a martini glass, beautifully bright green with fresh serrano pepper, cilantro, ginger and lime. The TK 40 sake is a fruit-forward and easy sipping option, which is obviously also ideal with Matsuhisa’s cuisine. Embrace variety with a quartet of sashimi, offering a wide range and changing presentation of fish and Japanese-meets-South-American flavors, like kampachi with aqua de chile and yuzu soy, New Zealand king salmon with wasabi salsa and

ponzu sauce, or Alaskan king crab with dried miso, yuzu and olive oil. Signature tempura dishes are lightly battered and fried, so the uni, king crab, rock shrimp or shojin still really shine. Meat lovers will want to dive right into lamb chops, filet mignon or Wagyu beef options, but don’t underestimate fish-forward here. The sea bass with balsamic teriyaki is a butter-like fish filet, served over delicate white mushrooms and al dente Brussels sprouts. Harl’s Gregory James chardonnay recommendation has legs of its own, but gracefully stands alongside the bass like a forever friend. Always save room for mochi ice cream at Matushisa, or the impressive ball of Nobu Shave Ice to sweeten up the table as a centerpiece. Of course, sunsets are also a great way to top off your meal. “Summer is an amazing time to be in Vail,” says Harrill, “and we’re really excited to have the terrace open for guests to enjoy a cocktail or dinner with friends and family while overlooking the mountain and the village.” •

top Quartet: salmon sashimi with wasabi salsa, hamachi with aqua de chile, king crab with dry miso and whitefish New Style. above Sake-sautéed Chilean sea bas with Brussels sprouts, crispy leeks and balsamic teriyaki.

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Shared plates, sushi and sashimi — $6 - $32; Mains — $18 - $45 per person

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THE FITZ BAR & RESTAURANT

by STEPHEN LLOYD WOOD photos by MICHA BAUER

VAIL

nless you've been living under a rock lately, it's not news one of Vail's oldest accommodations, Manor Vail Lodge, underwent a dramatic transformation recently. You may not know, however, the lodge's food-and-beverage operations have been completely revamped, too, and the changes are truly refreshing. "This is our first summer season as The Fitz Bar & Restaurant. We're really looking forward to it," says Marketing Manager Nicole Martin, invoking the resulting new establishment's slogan: "Comfort Food Elevated." Long gone, indeed, are the old-fashioned, stuffy Lord Gore Restaurant, which opened in the 1960s as a private club for homeownermembers, and the somewhat cramped piano bar, the Fitz, which came later, in the '90s. Now, the entire second floor above the lobby — including a fresh, contemporary new restaurant space, a remodeled bar area and spacious outdoor decks looking out to Vail Mountain on one side and Gore Creek on the other — is one vast, four-venue fine-dining and drinking establishment. Last fall, just before ski season, Executive Chef Ken Butler and his right-hand man, Chef de Cuisine Gage

Smit, arrived for their first assignment together after working side-by-side at Andaz Maui, at Wailea Resort in Hawaii; and their youthful exuberance for fresh, exotic and innovative new dishes are on display the moment you take a seat on the back deck looking over the roaring creek and out to Ford Park and the Gerald R. Ford Amphitheater. There's no better way to begin taking it all in, of course, than with a hand-crafted cocktail designed by Bar and Restaurant Manager Taryn Miletti, whose original menu exudes freshness with powerful elixers like the Infused Mezcal — Sombra mezcal infused for a week with grilled pineapple, jalapeño, cilantro and lime. For something a bit less piquant, try the Blueberry Lavender Mojito or The Drunken Down Under, her "spin-off on a Moscow Mule," this one teaming with effervescent eucalyptus. Then, for a mouthful of something fresh and floral by Chefs Ken and Gage, say "aloha" to the watermelon salad, with local goat cheese from Haystack Mountain and fresh arugula tossed in lemon vinaigrette sitting nice and pretty on perfect slices of seedless watermelon oozing with compression-infused jalapeño simple syrup — all topped with a colorful array of fragrant petals from Manor Vail's own garden flowers, grown onsite, along with most of the restaurant's

PRICE

Apps: $8-$18 Salads: $13-$15 Entrées: $16-$28 •••

AMBIANCE

Modern and spacious with plenty of outdoor seating, great views and fresh food; the perfect segue to/ from Bravo! Vail and Hot Summer Nights •••

SIGNATURE DISH

The Boulder Chicken; The Fitz Burger •••

KID-FRIENDLY?

An extensive, Coloradosourced kids menu

herbs and some of its vegetables. The Heirloom Tomato salad, with fresh basil, creamy burrata cheese, smoked salt and a splash of balsamic, is equally bright and lively; and the warm, foraged mushroom salad with watercress and asparagus tossed in melon vinaigrette and herb chevre is a real treat, the

MANOR VAIL LODGE 595 EAST VAIL VALLEY DRIVE | VAIL 970.476.5000 | MANORVAIL.COM

combination of a half-dozen or so fresh fungi worth writing home about. There's heartier fare, too, with appetizers ranging from design-yourown bruschetta to perfect pieces of pork belly braised by Chef Gage for 10 hours with thyme and brown sugar and served with broccolini and a poached egg. For something more substantial, there's the classic Fitz Burger with bacon and aged white cheddar; and he's super proud of his sous-vide Boulder chicken entrée, served on a bed of black quinoa with a corn purée, chopped asparagus and simple, sliced, fresh Black Mission figs. "Simple, summery, healthy," he says. "Nice and light." The Fitz's wine list, meanwhile, is "simple, not outrageous," adds Chef Ken, an accredited level-one sommelier. Half-a-dozen Colorado draft beers are on offer, as well. Reservations at The Fitz are recommended, but not necessary. And Manor Vail Lodge offers plenty of free guest parking on-site; just buzz the front desk and tell 'em you're heading to The Fitz. • The Heirloom Tomato salad with basil and burrata, smoked salt and a splash of balsamic garnished with edible flowers from The Fitz's own garden. top right The brined pork belly with broccolini and a poached egg. top left

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•••

AMBIANCE

A convivial setting for classic and contemporary French cuisine •••

SIGNATURE DISH

Dover sole à la meunière •••

KID-FRIENDLY?

Yes, kids’ menu available

LA TOUR by TRACI J. MACNAMARA photos by DOMINIQUE TAYLOR

n a bright summer evening, the front patio at La Tour transforms into a stage where all things extraordinaire unfold. With doors wide open, just the right amount of light and fresh mountain air set the scene for sharing drinks with friends and savoring the season’s light and crisp flavors. La Tour, known for its creative and contemporary adaptations of classic French fare, truly comes alive in the summer. And with Sunday brunch features that include lobster Benedicts and bananas foster French toast, you’ll find yourself drawn to La Tour day and night. La Tour is, first of all, a Vail dining destination that has become known for the consistently amazing quality of its food and drink. And this summer’s brunch, lunch and dinner offerings continue to elevate that standard upheld by Paul Ferzacca, the local chef, owner, and mastermind behind the tour de force that has become La Tour. Become immersed in La Tour’s convivial atmosphere with a cocktail to kick off your evening dining experience. The Chamonix Spritz, a take on the

122 E. MEADOW DRIVE | VAIL | 970.476.4403 | LATOUR-VAIL.COM

classic Aperol Spritz, is a cool and refreshing flavor opener. And you can’t resist smiling while ordering or sipping the Polka Dot Bikini-tini, a frothy rum cocktail with a balanced, fruity taste and orange zest dotting the drink’s surface like confetti. For an appetizer, try the compressed watermelon and burrata cheese salad, which mingles sweet and savory flavors and includes piquant watercress as a garnish. This attractive plate is artfully drizzled with aged balsamic vinegar, basil oil and black sea salt that settles on top of the watermelon like tiny black seeds of flavor. La Tour’s summer menu includes many exciting and generously portioned entrées, including a pork chop served with confit pork belly and accompaniments — peach tarte tatin, haricots verts, pickled mustard seed, ginger coulis, tarragon emulsion — that offer infinite flavor combinations. The Black Angus Manhattan steak and heirloom tomatoes capture a classic flavor combination with the addition of Roquefort cheese, capers and fresh basil. Above all, the broiled Alaskan halibut is a standout and includes a buttery textured fish served atop creamed corn. Peppercress, thinly

sliced fresh summer truffles,, and huitlacoche — an earthy-flavored, mushroom-like fungus that grows on corn — add exciting flavors to this entrée. Sommelier Ian Gray curates La Tour’s extensive wine list, making perfect pairings possible for each course, including dessert. The lemon poppy seed cake, served with blueberry curd, strawberry ice cream and a flake of crispy meringue makes a sweet ending to an already charmed evening at La Tour. This is dining as it should be, you’ll think as you take that last bite. • top Broiled Alaskan halibut with creamed corn and fresh summer truffles, and a Polka Dot Bikini-Tini cocktail. above Creek Stone Farms grilled pork chop with peach tarte tatin, confit pork belly, ginger coulis and tarragon emulsion. page 51 Cold poached Maine lobster and heirloom tomato gazpacho.

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Sunday brunch: $9-$17 Appetizers: $13-$15 Entrées: $32-$49

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THE REMEDY BAR by KIRSTEN DOBROTH photos by JUSTIN McCARTY

orget whatever notion the term “hotel bar” brings to mind, as the space occupied by The Remedy in the Four Seasons is sure to meet that idea, eclipse it, and set the standard for future hotel dining experiences. “We’re not just focusing on one style or one demographic,” says Executive Chef Marcus Stewart. “We try to offer an experience for everyone who comes here and be approachable for anyone, while also being the definition of true luxury.” From secluded lounge style seating by the fire, to an alcove fitted with larger high tops, couches and televisions, to the

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ONE VAIL ROAD | FOUR SEASONS RESORT VAIL 970.477.8600 | FOURSEASONS.COM/VAIL/

expansive outdoor section that comes equipped with fireplaces and sweeping views of Vail Mountain, an afternoon, evening or night cap at The Remedy is tailor made for whoever is ready to indulge. The menu offers a similar medley of experiences for every type of visit, along with nightly specials that keep a steady stream of tourists — and a large following of locals — coming back for more. Similarly, the liquid creations making an appearance on this summer’s cocktail list deserve special recognition in their own right, as Beverage Director Steven Teaver’s menu capitalizes on seasonal flavors to create unique and memorable mixtures. “Steven has a culinary background that he incorporates into the beverage program,” says Stewart. “He creates

his own infusions and shrubs for the cocktails, and we work together to complement each other’s menus.” The Anarchy in the UK, a play on a gin punch, and the Remedy #3, a tequilabased citrus and dill concoction, are both noteworthy selections to showcase some of Teaver’s creativity, and are a perfect pairing for sunny afternoons in the mountains. Similarly, this summer’s cocktail list will be featuring an assortment of session cocktails, building off of the same movement observed in the beer world, of lower alcohol sippers ideal for those looking to spend the better part of an evening bellied up to the bar, or unaccustomed to the high altitude. The food menu similarly offers unique tastes using locally sourced ingredients whenever possible. The Remedy’s partnership with 7X Cattle Company out of Hotchkiss, Colorado allows the kitchen to create memorable dishes using locally sourced, grass-fed beef. Specifically, the Kalbi glazed beef ribs with cucumber and cabbage kimchee is a new menu item that takes advantage of this partnership in the tastiest way possible. The Remedy’s burger selection is sure to please as well, as it elevates ordinary bar fare to a Four Seasons worthy level — the chili bison burger and the Skuna Bay salmon burger, in particular, are the best ways to spoil your taste buds. The summer menu also has a fantastic selection of lighter fare, perfect for a midday snack, or as part of a larger spread for the table to share.

PRICE

Cocktails $14-$15, Starters $6-$20, Mains $16-$44 •••

AMBIANCE

Bright, spacious and inviting •••

SIGNATURE DISH

Tuna Huarache, Kalbi glazed beef ribs •••

KID-FRIENDLY?

Yes

Try the Tuna Huarache, one of the most popular menu items, for a flavorful start to the evening, or introduce your palate to the Ceviche Amarillo with root vegetables, a new addition to the summer menu, best enjoyed with a side of bubbles to wash it all down. • Ceviche Yucateca with rock shrimp, onions, corn nuts, tomato citrus and leche de tigre paired with Ceviche Amarillo with bay scallops, onions, cucumber, tomatillo and amarillo leche de tigre. top right Tequila and dill. left Kalbi glazed ribs, cabbage and cucumber kimchi. top left

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CRESPELLE VAIL

278 HANSON RANCH ROAD | VAIL 970.470.4028 | CRESPELLEVAIL.COM

by KIMBERLY NICOLETTI photos by DOMINIQUE TAYLOR

hat began as a temporary, popup crêpe shop for the 2015 FIS Alpine World Championships has become Vail’s popular, permanent health-conscious restaurant, earning tripadvisor’s 2016 Certificate of Excellence — and rated No. 1 by Tripadvisor.com as the best dessert in Vail. Crespelle, located near the base of Gondola One, focuses on fresh, healthy, filling crêpes, smoothies and juices. Chef Michael Jasper earned his degree at the Culinary Institute of America in New York and now takes pride in his juice, smoothie and crêpe creations. Every juice is made in-house, daily, and all of Crespelle's recipes blend perfectly balanced ingredients, so, for instance, even people who don’t like beets can drink in the health benefits of the vegetable, mellowed by the crisp flavors of ginger, orange and carrots in the Morning Start. And the Go Green doesn’t overpower with kale and spinach. The Hangover is a refreshing start to any day. Jasper jokes with kids when they order it, but even if you’ve never had a hangover, this watermelon and blueberry blend — with a kick of

cayenne — will rev your engines. In creating the juices, Crespelle researched the health benefits of each ingredient and concocted delicious mixes, with no sugar added. “All of our juices serve a purpose, whether it’s for cardiovascular health, good skin, respiratory (issues) or digestion,” Jasper says. “You can ask for a juice that caters to a certain health benefit.” Every crêpe, from hearty breakfast crêpes like G.N.A.R., filled with eggs, cheddar cheese, turkey sausage and hash browns to a variety of lunch crêpes ranging from blends of seasonal vegetables, provolone and sun-dried tomato pesto, to pulled chicken, Gruyére, ham and more, uses gluten-free crêpe batter. In fact, Crespelle accommodates people with the most complex of food allergies. “You can come in here and have at it and not feel bad,” Jasper says. Smoothies range from acai berry and banana blends to rich and stimulating banana, peanut butter, almond milk and dark chocolate, with a shot from Crespelle’s espresso bar. Despite its focus on health and allergy-free offerings, Crespelle still understands the need for a little indulgence, be it in the form of sweet crêpes, milkshakes or its extensive

beer, wine and cocktail selection. Whether you prefer Irish coffee cocktails, mimosas and bloody marys or 10th Mountain Moonshine or the decadent Chocolate Orange, with Godiva chocolate liqueur, Grand Marnier and coffee, you’ll find plenty of options. In fact, one of Crespelle’s most innovative alcoholic offerings comes in the form of its Juicetails: blends of liquor with healthy, freshly juiced fruits and vegetables. Take the Rum Rebound, for instance, with its cucumber, green apple, mint, honeydew, coconut water and Bacardi mix. Plus, Crespelle offers one of the best happy hours in town, with $4 shots and daily specials. Crespelle also serves nitro coffee — it’s one of the first in Vail to offer this trendy, coldbrewed coffee held in kegs for a crisp, mildly carbonated coffee. Crespelle’s bright atmosphere, punctuated by stainless steel countertops and recycled, beetlekill strip paneling makes it a casual place to enjoy a drink, coffee, fresh juice, smoothie or its large (think huge New York pizza slice) crêpes. But it also caters to the active mountain lifestyle by offering its upscale cuisine to go; in short, it provides something for everyone.

The Crespelle, with Nutella, chocolate pearls, strawberries and banana. left Pigs in a blanket with eggs, cheddar, ham, bacon and fresh Crespelle juice. above

PRICE

Juices, smoothies, crêpes and bowls: $9-$13; cocktails & wine: $4 (shots) to $14 •••

AMBIANCE

Casual, coffee-bar crêperie, with cocktails, beer and wine •••

SIGNATURE DISH

G.N.A.R. as a breakfast crêpe; The Crespelle as a sweet crêpe •••

KID-FRIENDLY?

Of course

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BISTRO FOURTEEN EAGLES NEST VIA EAGLE BAHN GONDOLA | VAIL MOUNTAIN 970.754.4530 | VAIL.COM

by HEATHER HOWER photos by MICHA BAUER PRICE

VAIL

hether you bike, run, hike or take the gondola… you won’t be disappointed with the creative menu offerings at Bistro Fourteen, a gem not-so-hidden away on top of Vail Mountain at Eagle’s Nest. The expansive deck beckons but the inside is just as appealing with large windows overlooking the restaurant’s namesake: the 14,000-foot Mount of the Holy Cross. Chef Matthew Good, who looks much younger than his years, has revamped the menu, leaving only the Bistro Burger untouched. He has years of restaurant experience around the valley and with Richard Sandoval restaurants in Denver; his dad was a chef for 30 years so cooking just might run in the family. Last winter he worked at Mid-Vail, bringing his fresh approach to Bistro Fourteen this spring. He’s quick to give credit to his sous chef, Alec Cheng. “It’s nice to be here and get credit for my menu. They let me have full control — I’m trying to go for the ‘Colorado Proud’ menu,” Chef Good says, before describing each creation in mouthwatering detail. As if it’s not special enough to break bread at 11,000-feet above sea level, you’re surrounded by snowcapped peaks, feeling the sun shimmer under the bright blue sky as you’re tempted with creative and unique flavors. Chef Good takes a caring and imaginative approach in his dishes. The creamy smoked trout dip, inspired from a previous job, replaced the previously popular crab dip. Served with homemade thick-cut potato chips, the dip comes with red onion marmalade and toasted almonds. It’s a salty, creamy lovely way to start off the meal. On the rooftop, Chef Good has a small herb garden and there are chives growing out front. The salads are made with Colorado greens — the Bistro Summer Salad’s spinach and arugula is tossed with a slightly tart, not-at-all-sweet blueberry champagne vinaigrette, touches of goat cheese, crunchy sunflower seeds and pickled red onions that burst with flavor. Chef Good talks excitedly about pickling, growing his own tomatoes at

Starters: $12-$17 Mains: $17-$26 •••

AMBIANCE

Family-friendly dining with majestic views of surrounding peaks •••

SIGNATURE DISH

Colorado Lamb Rueben with house-cured and smoked Colorado lamb, braised red cabbage and dill havarti cheese and hand-cut fries •••

KID-FRIENDLY?

Three-course children's menu for $10

home and Bistro Fourteen creations that started in his own kitchen, such as the Colorado Lamb Rueben. It’s a total twist on the classic Rueben but it comes together perfectly. Starting with house-cured, brined and smoked lamb, it’s layered with braised red cabbage (made from an orange-juice and red-wine reduction — he makes everything sound so simple) with a dill Havarti cheese and horseradish mustard, served on locally made pumpernickel bread. There’s crunch, a bit of spice and the smoky lamb tying it all together. Who doesn’t love a spicy, smoky sandwich? A little something is usually enough to end a meal with — and that’s just what pastry chef Ann Armstrong offers in her ‘petite sweets’ menu. Rumor has it she has a chemistry degree in addition to her pastry prowess. Many of the ingredients are local — Palisade peaches and apricots — and all desserts come with a dollop of house-made ice cream or sorbet. It’s a happy ending, indeed. • top Colorado Lamb Reuben with housemade, cured and smoked pastrami on rye, garnished with a house-pickled pickle. right Bistro Summer Salad with spinach, arugula, local goat cheese, cherry tomatoes and a blueberry champagne vinaigrette.

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PRICE

Apps: $14-18; Entrées: $35-$58 •••

AMBIANCE

Modern mountain steakhouse •••

SIGNATURE DISH

7X Wagyu NY strip steak •••

KID-FRIENDLY?

Yes, with a playful kids’ menu

FLAME AT THE FOUR SEASONS by TRACI J. MACNAMARA photos by JUSTIN McCARTY

hen you reach the bottom of the grand staircase inside Four Seasons Resort Vail and approach the entrance to Flame, a regal-looking Sir Loin will be waiting there to greet you. This life-sized cow statue sports a name tag hanging from his neck and serves as an apt introduction to a place that reveres one thing above all others: beef. In this way, Sir Loin foreshadows the family-friendly fun and exquisite meatcentric menu you’ll enjoy once seated at your table inside Flame’s generously sized dining room that’s as appropriate for a group gathering as it is for a first date. Sip on a Boulevardier from the bourbon-only special cocktail list while getting a sense of the menu’s offerings from Colorado suppliers and ranches — in addition to its ample selections for a carnivorous appetite. “Our claim to fame is our variety of over-the-top quality meats you won’t find elsewhere. Elk, bison, pork, lamb and beef are all staples at Flame,” says Chef Marcus Stewart. “They’re what we do best.” For starters, choose from Flame’s more interactive appetizer options with finger pickings served on a big butcher block. The whole table can get involved in this experience while trying a sampling of must-haves including the mini elk corn dogs served with house-smoked tomato ketchup and grainy mustard aioli for dipping, tempura lobster bites and scallops. Next, get ready for the true spectacle,

mains from the pasture, including the dry-aged lamb chops and the Wagyu New York strip steak from Colorado’s 7X Ranch, which sizzles its way through the dining room on a Himalayan salt block that’s been heated to a temperature of 1,800 degrees. Carved tableside, this steak has unparalleled quality, texture, and melt-in-the-mouth flavor. When ordering, choose from six house-created rubs that add more flavor explosion to your favorite piece of meat, and then enjoy dipping your selection in six different accompanying sauces that add even more flavor and fun, too, with names such as “Charleston Truffle” and “Black Pepper Love.” Plus, the sides — listed as “carboholics” on the menu — more than complete the meal. Of these, the decadent smoked Gouda and dill mac and cheese stands out as one you’ll want to return for as a standalone. Don’t be afraid go over the top with dessert here: Outrageous is something that Flame does best. Even if you simply try one final bite, you’ll want to devote it either to the crème-anglaise-filled chocolate soufflé that arrives in a mini Staub — or to a trio of maple-glazed doughnuts topped with candied bacon. At least if you can’t eat all of the doughnuts for dessert, they’re a to-go that will pair perfectly with tomorrow morning’s coffee. • Appetizer Block including diver scallops with smoked pistachio romesco, elk corn dogs with mustard aioli and smoked tomato ketchup, tempura lobster with spicy aioli. right Chopping Block Experience with bonein ribeye and house dry-aged rack of lamb. above

ONE VAIL ROAD | VAIL | 970.477.8650 FOURSEASONS.COM/VAIL/DINING/RESTAURANTS/FLAME/

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PRICE

Full breakfast $28; à la carte menu prices vary •••

AMBIANCE

Inviting terrace dining with Bavarian charm •••

SIGNATURE DISH

House-made muesli & Sunday’s smoked salmon special •••

KID-FRIENDLY?

Yes, with enough variety to please everyone

SONNENALP BREAKFAST by TRACI J. MACNAMARA photos by DOMINIQUE TAYLOR

VAIL

hen the doors get tossed open after a long winter season, the terrace at the Sonnenalp Hotel is the perfect place to celebrate summer in the form of a beautiful breakfast. Open 365 days of the year, the Sonnenalp is where you can come any day of the week to catch up with friends over morning coffee or have a business meeting in a dining room where excellence has no seasonal beginning or end. Inside Vail’s iconic Sonnenalp Hotel and with a deck that perches over Gore Greek, the breakfast setting lets you take in the sounds and smells of summer — and maybe even the sight of a kayak or raft cruising by on the creek. Variety is the theme of any good breakfast, and you’ll discover it here in a wide selection of dishes, including made-to-order omelets, cheese blintzes, a Sunday smoked salmon special, waffles, potatoes, granola, cereals, salads and more. Plus, if you’re a lover of eggs Benedicts, the regular menu has several enticing options that can be ordered à la carte, along with mimosas and Bloody Marys. For guests looking

for a lighter option, the Sonnenalp offers a continental buffet that includes fresh fruit, yogurt and cereals. With breakfast at the Sonnenalp, you’ll also find a few standout additions that showcase a commitment to house-made quality and European flair. The restaurant’s own muesli is a healthy option that includes hearty whole grains, crunchy diced apples, raisins, nuts and a touch of cinnamon. And with samplings from the cheese or charcuterie boards, you’ll discover rare finds such as the German-imported Landjäger sausage, a true Bavarian treat. “We create an experience here, and our Bavarian atmosphere plays into that,” says Executive Chef Florian Schwarz. “Our brunch variety is the biggest in the valley, and it’s got European flair that you won’t find elsewhere.” Schwarz also notes that healthy choices and several glutenfree options abound at this feast that “goes way beyond the typical American brunch.” With the Sonnenalp’s four restaurant options, breakfast is available daily; Bully Ranch is open for lunch and dinner; Swiss Chalet for après and dinner; and Ludwig’s is open for dinner in the winter months with gluten-free fine dining.

20 VAIL ROAD | SONNENALP HOTEL | VAIL 970.476.5656 | SONNENALP.COM

At the Sonnenalp, the little things matter. Spotless copper pots shine on the serving line, and ornate patterns are carved into the wood that trims the doors. Female waitstaff wear dirndls, traditional Bavarian dresses, while pouring steaming coffee into hand-painted tableware that’s crafted in Germany specifically for the

Sonnenalp. All of these things come together, giving the sense that the Sonnenalp is an otherworldly place where brunch — along with all of its accouterments — is to be adored. • Eggs Benedict and a cappuccino. House-made muesli and freshly squeezed orange juice.

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141 EAST MEADOW DR #113 SOLARIS | VAIL 970.476.5300 | BOLVAIL.COM

by KIM FULLER photos by DOMINIQUE TAYLOR

owling alleys aren’t usually known for their food, but Bōl’s farm-fresh, bistrostyle cuisine has raised the bar in Vail Village, pairing dynamic menus and crafty libations with scores of entertainment and late-night fun. Executive Chef Julian Smith has been on site since the conception of this chic hangout, and he and chef Doug Klacik keep all of Bōl’s modern fare grounded in mountain flavors and high-end purveyors. “I have been doing this since we opened, for six years, with Doug as my right-hand man, and I feel like the relationships with the farms, and the fish suppliers — everything on the menu — is honed," Smith says. "We are really conscious and aware of where it all comes from, and how much we’re using, and how much goes in the garbage, and what’s the impact on the environment, and the town, and how we can make it all better, all the time." Eat and drink at the bar, in the dining room, or in the booths beside the bowling lanes, and Bōl has an outdoor seating space too — perfect for sunny a sun-drenched afternoon lunch or al fresco dinner. Some of Bōl’s ingredients are about as local as you can get. All of burgers and steaks, for example, come from grass-fed cows raised at Eaton Ranch, just down the road in Edwards. “These are cows that are raised drinking the same water and breathing the same air as we are,” Smith says. Bōl's summer tomatoes are very special, too — meaty slices of red, orange and yellow heirlooms. For a taste, try Bōl’s market tomato stack, sandwiched between leaves of basil and a buffalo mozzarella and a hint of barnyard ... in a good way. “It’s a caprese, but what sets it apart is the flavor of the tomatoes that we get from the farmers’ market out here, and from various sources

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in Colorado that will have amazing tomatoes this summer,” Smith says. Summer inspiration stays very apparent throughout Bōl’s lunch and dinner menus this time of year, with a golden summer corn soup that’s served with lump crab, chives, cojita cheese and chorizo oil essence, and a marinated and char-marked octopus dish atop panzanella-style chopped veggies, crushed tomato dressing and grilled bread. Bōl has their thin-crust pizza game dialed, meanwhile, and one winning curveball is The Fun Guy, a pie with San Marzano tomatoes, a touch of parmesan and mozzarella, forest mushrooms and black truffle, all topped with two eggs sunny-sideup. Wash it down with a Colorado draft, like the Hot Mess Blonde from Vail Brewing Company. The must-have main dish this summer is the Colorado striped bass, a white bass from Alamosa Bōl’s kitchen cooks up for a plate of dynamic texture and flavor. The meaty fish falls onto a fork in gleaming flakes, paired alongside charred leaks and red milled polenta cake and coated with a tomato saffron butter. Cocktail crafting is given the same attention as food at Bōl, and mixologist Tacy Rowland has plenty of award-winning concoctions on offer. For dessert, though, order the milkshake-style white Russian for a decadent nightcap. It might even make you bowl better. •

PRICE

Starters and shared plates: $5-$22 Mains: $18-$30 •••

AMBIANCE

Trendy bistro with full food-and-drink service ... bowling alley in the back •••

SIGNATURE DISH

Colorado striped bass with red milled polenta and charred leeks, topped with tomato saffron butter •••

KID-FRIENDLY?

Yes

top Grilled shrimp skewers on romaine with fennel, carrots, radish sprouts, herbs and cashews. right Asparagus topped with mascarpone, macadamia nuts and Parmesan.

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by KIRSTEN DOBROTH photos by DOMINIQUE TAYLOR PRICE

ith all the options for wining and dining throughout the Vail Valley, Green Elephant provides a refreshing counterpoint that has not only amassed a hefty local following, but has created a kind of pilgrimage for visitors looking to start the day on a lighter note than they ended the previous evening. The motto at Green Elephant offers a similarly refreshing take on their culinary goal, and is found most prominently on their juice bottles, “Our Mission is Simple: Make it Easy for People to Eat Healthy Foods.” Easy? Yes. Healthy? Of course. Tasty? Definitely. A bottle of Green Elephant’s cold-pressed juice is one of the more convenient — and enjoyable — ways to ingest a plethora of healthful fruits and veggies. Owners Osha Groetz and Leo Flynn hold their products to a high standard as well, using quality ingredients and making everything fresh. “Each juice has up to two and a half pounds of produce that go into it,” explains Flynn. “There’s no added sugar, and everything is organic. No exceptions.

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Juice and smoothies $9.50, grab-and-go meals and snacks $3.95-$10 •••

AMBIANCE

So fresh and so clean, and always convenient •••

SIGNATURE DISH

Glow-E juice, and black bean and guacamole wrap •••

KID-FRIENDLY?

Yes

Year-round favorites are always on hand at Green Elephant’s Avon location, its grab and go spot in Lionshead, and via their bicycle delivery. Online ordering is another popular method for customers to get their hands on the coveted, nutrientpacked elixirs, and is available right to your

doorstep, or hotel room. Newer additions, like the Glow-E juice, which is packed with lemon, orange and watermelon, and the Rosewater Lemonade, featuring beet, lemon, maple syrup and pure rose oil, make seasonal appearances to capitalize on summer produce as well. Green Elephant’s acai bowls are all made to order at the flagship Avon spot, where they also make their smoothies to order, as well as to send to the drivethrough location in West Vail for a freshly made pick-me-up. Similarly, the juice spot’s line of plant-based grab-and-go meals has been a popular addition to their locations, with heartier options like the black bean and guacamole wrap being a favorite among locals looking for a lunch that won’t weigh them down. The grab-and-go meals have been picked up by other vendors

throughout the Vail Valley as a staple in their ready-made food sections because of their popularity as well. “The grab-and-go meals really go with our mission to make it easy to pick up a healthy alternative,” explains Groetz. “The reception has been really great, and it’s been exciting to become a part of the community as that option.” While a visit to one of Green Elephant’s locations — or an order from their delivery bike — is a must while in town, be sure to find them at either the Vail, Edwards, Minturn or Dillon Farmer’s Markets for an uplifting and energizing taste this summer. • New summer juices include Glow-E and Rosewater Lemonade, served alongside peanut-butter cookie-dough bites. left House-made almond feta with greens. above

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BIG BEAR BISTRO

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297 HANSON RANCH ROAD | VAIL | 970.445.1007 | BIGBEARBISTRO.COM

VAIL

by STEPHEN LLOYD WOOD photos by MICHA BAUER

n this resort town known for posh restaurants, jewelry stores and real estate offices, it's been great to know there's a casual place where you can just sit outside on a street-side patio, enjoy a nice glass of beer or wine, sink your teeth into a mouth-watering deli sandwich and watch the world go by. That experience, and a whole lot more, has been on offer at Big Bear Bistro, right on Seibert Circle near the top of Bridge Street in Vail Village, for eight years now, and owner/operator Vidette Gehl says it's been interesting getting to know her customers. Some of them — the most loyal and sly — even have menu items named after them. "A lot of our food is named after people we know," says Gehl, who opened the Bistro in 2008 with her husband, Mike, in the Red Lion Building. "This place draws people in, and we really get to know each other," she says. "It's kinda fun." The Pearson sandwich, for example, is named for a loyal customer who used to work in the Village and always ordered the same sandwich with turkey, provolone cheese, roasted red peppers and sweet basil pesto. "Her last name was Pearson, so we renamed the sandwich after her," Gehl says, adding the sweet basil pesto sauce has become so popular since then she's considering bottling it for worldwide consumption. Other sandwiches — all impeccably assembled within large, warm, fresh-baked-daily, organic ciabatta

rolls — have acquired names from people dear to Gehl's heart, as well, such as The Briggs, with roasted turkey, bacon, Swiss cheese, avocado and buttermilk ranch dressing, named for her daughter Brigitta; and The Mo, a vegetarian offering with fresh mozzarella, tomatoes, that famously popular sweet basil pesto and a honey balsamic vinaigrette, for her other, vegetarian daughter, Monika. With the Bistro being the closest, "reasonably priced" eatery within walking distance of Ford Amphitheater,

Gehl says, summer concert-goers and, in winter, elite ski racers training at Golden Peak are regular customers, making renaming menu items an interesting proposition. Gehl says two well-known local speed queens are big fans of The Piglet and The Lumberjack sandwiches. "Locals love all that," she says, laughing. "That's what makes this a real locals' place." Of course, soups and salads abound — the chef salad, with generous amounts of meats and cheeses very popular — along with many gluten-free and vegetarian items. Looking for breakfast? Italian Lavazza coffees, custom breakfast sandwiches and burritos, even sweet and savory crêpes made by hand on an old-fashioned crêpe maker, are on offer all day long. "And, if you're hiking, biking or whatever," Gehl adds, "this is a great place to pick up a sandwich, chips and a drink for a picnic on the mountain." Big Bear Bistro is open every day this summer from 8 a.m. to 6 p.m. ... 7 p.m. on "concert nights." They'll deliver anywhere in Vail Village, too, even to the base of Gondola One. Maybe you, too, can have a Bistro sandwich dedicated to you. •

PRICE

Breakfasts: $8-$10 Sandwiches: $9.95 Salads: $7-$12 Après: $8-$15 Beers: $2-$4 Wines and champagne by the glass: $5+ •••

AMBIANCE

Delicatessen/coffee shop/ local's hangout •••

SIGNATURE DISH

The Masterpiece Sandwich •••

KID-FRIENDLY?

Oh yeah ...

The Pearson sandwich, with turkey, provolone cheese, roasted red peppers and sweet basil pesto. left Crepe with strawberries and chocolate. above

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PRICE

Apps: $14-$21 Entrées: $19-$28 •••

AMBIANCE

Modern Alpine •••

SIGNATURE DISH

Lyonnaise Salad; Funghi Flatbread; Colorado Striped Bass •••

KID FRIENDLY?

Yes, definitely

THE 10th by CARAMIE SCHNELL photos courtesy VAIL RESORTS

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amed after the 10th Mountain Division, which trained on the nearby mountains, The 10th combines stunning alpine views with impeccable alpine flavors inspired by the mountains of Colorado and Europe. New Executive Chef Tim McCaw — most recently at the helm of Zach’s Cabin over at Beaver Creek Resort — took a research trip this past spring to the Alps, visiting Germany, Austria, Italy, France and Switzerland. “I tried to look at a lot of the things they do,” McCaw says. “We are Colorado, but at the end of the day we want to represent the whole Alpine cuisine.” There's no lack of inspiration for McCaw when it comes time to write the summer menu for the on-mountain restaurant, which is open for lunch served in the lounge, dining room or on one of two inviting decks. Take the Lyonnaise salad, with roasted asparagus and warm potato salad tossed in a whole-grain mustard vinaigrette and served atop a combination of both grilled and plain lettuce frisée. A light goat cheese mousse balances the flavors perfectly. “It’s light, healthy and really hits

TOP OF GONDOLA ONE | MID-VAIL 970.754.1010 | THE10THVAIL.COM

that nice flavor profile we’re looking for,” McCaw says. The burrata salad is a delightfully sweet-and-salty combination of artisan greens topped with figs, Parma ham, almonds and Champagne vinaigrette, with roasted cipollini onion jam crostini alongside. Much like the beautiful interior of The 10th, the food is clean and modern. “It’s delicious and it’s simple,” says McCaw regarding the 7X Ranch Wagyu tenderloin carpaccio, a small plate that’s served with arugula, fried capers, aioli, Asiago cheese and semolina breadsticks. “That’s the key to a lot of the dishes. We put a lot of love into them, just making sure the ingredients are quality and the preparations are simple.” McCaw’s fun twists on traditional flavors are all over the menu. Take the funghi flatbread, topped with roasted mushrooms, truffle oil, lemon-scented arugula, truffle cheese, Parmesan and a fun addition: quail eggs. The burger, made with the oh-sotasty Colorado beef from 7X again, is decadent, topped with Tender Belly bacon, tomato onion jam, arugula, house pickle and Muenster cheese on a house-made brioche. It’s the porcini-crusted quail, flanked by roasted cauliflower and baby carrots with a pan sauce, that’s stolen McCaw’s

favor of late, along with the striped bass, which is farm-raised in Alamosa and served crisp atop sautéed zucchini and squash ribbons. Topped with a pistou broth and a relish of tomato and capers, “it’s really healthy and is very summery,” McCaw says. “A home run, for sure.” Many visitors work for their meal by hiking or biking up the mountain for lunch, or taking the gondola up and, after a tasty meal, hiking back down. For those not so inclined, Gondola One offers a picturesque journey. “Dining at The 10th is a great way to experience Vail Mountain, especially when some of the family doesn’t — or can’t — enjoy the activities of the

mountain lifestyle. Riding up Gondola One from Vail Village, take advantage of the Lift & Lunch program, which includes a $15 credit towards lunch, savoring a wonderful meal, and indulging in the beauty of Vail Mountain can truly be "an experience of a lifetime,” says General Manager Jennifer Rizza. • top The Lyonnaise salad with roasted asparagus and warm potato salad tossed in a wholegrain mustard vinaigrette with grilled and plain lettuce frisée. above The charcuterie flatbread with bresaola, Finnochiona and sweet Sopresatta salami, pepperoncini, grilled onion, tomato pistou and mozzarella.

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WHITE BISON W

hite Bison might be the new kid on a block of signature Vail Village restaurants, but Executive Chef Robert Bogart, along with plenty of guests who have already discovered the new culinary option, thinks the new spot will have no trouble fitting in. “This is the most exciting venture I have ever been a part of,” he explains. “I grew up in Vail; to be a part of this is so special. I have had the greatest days of my life here; whether it’s skiing trees in Blue Sky Basin, or just enjoying great food with my family, it’s my happy place. It’s awesome to be a part of this now. We just want to do great food well, and let people enjoy the beauty of Vail on the best deck in town.” The deck, in particular, is the most noticeable of the new spot’s amenities, as there are few things quite as quintessentially Vail as sipping cocktails on the expansive space, the setting sun reflecting off nearby Gore Creek

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223 GORE CREEK DR | VAIL | 970.763.5470 | WHITEBISONVAIL.COM

VAIL

by KIRSTEN DOBROTH photos by MICHA BAUER

as it rumbles through the Vail Village. Occasional live music provides the perfect accompaniment to friends and family gathered around either one of the smaller seating options, or one of the tables fit for larger groups. And while, at first, the deck might be what catches your eye to give the restaurant a try, the menu is sure to catch your taste buds just as quickly. “We have seasonal cuisine, sourced locally when possible,” says Bogart. “And our menu is approachable yet refined.” The chicken fried chicken is the perfect chance to try the refined approachability of the White Bison menu, as it takes a down-to-earth classic and adds a bit of Vail flair in the presentation, ingredients and taste. The salads and starters all make for the perfect start to the evening, or as lighter options during the day. In particular, the Strawberry Spinach Salad is a deliciously light and refreshing combination of strawberries, blue cheese crumbles, and a berry balsamic vinaigrette plated with beautiful

thoughtfulness. The “Beginnings” section of the menu is another fantastic way to share a few plates for the table, especially if that sharing spirit comes in the form of the Asian-style fried ribs, or the walleye fish tacos, accompanied by chipotle-buttermilk slaw and pico. There’s no weak spot to the beverage list either, as White Bison’s beer, wine and cocktail selections complete the experience at the new space. A knowledgeable and friendly staff is always on hand to offer guidance on what might be the perfect liquid pairing to the meal as well. Open for lunch and dinner seven days a week, White Bison is a fantastic new spot for a true Colorado experience, and is sure to become a staple for locals and visitors looking to create memories with delicious food and drink in Vail Village. • Fried pork ribs with an Asian glaze and pickled ginger. left Battered and fried walleye fish tacos with cabbage, onions, tomato and jalapeño, wrapped in flour tortillas. top

PRICE

Starters $12-$15, Mains $26-32 •••

AMBIANCE

Relaxed and approachable, with a gorgeous deck •••

SIGNATURE DISH

Fried ribs, chicken fried chicken •••

KID-FRIENDLY?

Yes

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CAFE 163 by BETH POTTER photos by DOMINIQUE TAYLOR

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afé 163 in Edwards feels just like Cheers. Most everybody there knows your name, knows your kids, knows how you like your eggs and if you’re the one who wants the skinny latte or the organic chai. There’s plenty of café-style cups of coffee at Café 163, too, and it’s unofficially known as the best in the valley. That’s just the way co-managers Kate Rocklin and Roccío Sandoval and Chef Rory Rutty run the place — with a deft touch, featuring such straightforward favorites as the breakfast burrito and huevos rancheros but also throwing in a new tea of the week for the tea-loving clientele and Rocklin’s own roster of bloody mary drinks made with specialty infused vodkas so popular on weekends. For brunch, try one of three unique Benedicts, all served with café potatoes: The Classic, with your choice of ham, bacon or sausage, smothered in homemade Hollandaise

105 EDWARDS VILLAGE BLVD. #D101 | EDWARDS | 970.926.1163 | CAFE163.COM

sauce; the ham, spinach and tomato Benedict, like the Classic but a bit more gardenesque; and the avocado, spinach and tomato Benedict, like the two above but on the lighter side. In fact, all of the Café 163’s sauces are made in-house, from the blueberry compote drizzled over the homemade Greek yogurt pancakes on a recent specials menu to the Cajun aioli on the shrimp Po’ Boy sandwich. If you're into soups and/or chilis, by the cup or by the bowl, check out the soup du jour, or go all-in for the pork or veggie green chile — a great complement, perhaps, to an upscale sandwich, wrap or pita, of which Café 163 has a prodigious list. There's the classic cheesesteak, with caramelized onions and provolone; falafel on toasted pita, with cabbage, tomato, onion, feta and tahini sauce; and the 163 Reuben, with roasted corn beef, Swiss cheese, sauerkraut and thousand island dressing on toasted rye, just like your favorite deli back home. Rather have a burger? The 163 Burger with your choice of cheese on a brioche bun is something to

PRICE

Breakfast: $6-$11.50 Salads: $9-$14 Lunch: $4-$15 •••

AMBIANCE

A state-of-the-art café with classic breakfast, brunch and lunch •••

SIGNATURE DISH

The Classic Eggs Benedict •••

KID FRIENDLY?

You bet! Lots of kidfriendly menu items, including pancakes

behold; or try the vegetarian version, the 163 Garden Burger. While the food is inviting, it’s that personal attention to detail that keeps the regulars coming back. The friendly staff and tasteful service is punctuated by salmon-colored walls and sunlight streaming through the windows; and the outdoor patio is quiet and calm — perfect for lingering over lunch with an ol' friend. Word-of-mouth advertising brings folks in year-round, Rocklin says — that and the high number of vegetarian items and the capacity to make anything on the menu gluten-free. Since 2010, Café 163 has been drawing crowds. The “163” is taken from the Edwards highway exit number, but don’t let the name of the upscale diner fool you — it’s all home-style, local fun. • Greek salad veggies, Kalamata olives, pepperoncini, salami, feta cheese and other accoutrements. top right Breakfast tacos and a side of guacamole. top left

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97 MAIN STREET E101 | RIVERWALK | EDWARDS 970.926.7001 | JUNIPERRESTAURANT.COM

by KIM FULLER photos by JUSTIN McCARTY PRICE

ome hungry, because at Juniper, you’re not going to want to miss out on anything — from your first glass of sparking wine to your last spoonful of sticky toffee pudding cake. Ordering can be a challenge — only because there are so many good things on the menu, all the time. Executive chef Scott Ofsanko generally designs about 15 first-course options, and around a dozen main plates. Staples like the veal scaloppini with angel hair caprese are on the menu to stay, but Ofsanko and his team change it up often, based on seasonal inspirations. Summer, it seems, is really Juniper’s bread and butter. Bright colors adorn every dish this time of year, and all the decorative ingredients live up in flavor to their vibrant presentations. "We do everything in house," explains owner Doug Abel. "It’s all from scratch, so we incorporate ingredients that are far beyond what we have access to in the winter time." Abel keeps an exciting wine list available, with new additions this summer like the Halter Ranch grenache blanc. It’s lovely alongside the English pea ravioli starter — a bright and satiating course with

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JUNIPER RESTAURANT

Starters — $12 - $20; Mains — $36 - $46 •••

AMBIANCE

Refined and inviting as a riverside mountain bistro •••

SIGNATURE DISH

Veal Scaloppini with angel hair caprese •••

KID FRIENDLY?

Yes

grana padano, dried tomatoes and porcini mushroom beurre blanc. His pairings match the food beautifully, like a nice syrah blend with the crispy Asian pork belly appetizer, and a chenin blanc with the grilled peach and burrata salad atop fresh spring peas. "Summer produce is just so amazing," says Abel. "It allows our kitchen to be a lot more creative and colorful and that all comes through on the plate." For a main course, you don’t have to be a fish lover to swoon over the Alaskan halibut, served with a rock shrimp-corn succotash, on a glaze of lemon beurre blanc, topped with pickled onions. Beef connoisseurs can change up their tune a bit with the grilled Colorado buffalo loin. Medallions of succulent meat steal the heart of the dish, but close behind is the cremini mushroom-gnocchi saute and each mouth-watering gorgonzola crumble. For the buffalo, an equally robust red wine is in order — try something like a French merlot-cabernet blend. As your evening comes to a close, dinner at Juniper is just not complete without at least one rich and decadent hot sticky toffee pudding cake for the table. The Myers's rum sauce and whipped cream on top invite diners to sink a little deeper into the evening, into what dining dreams are made of. • Jumbo lump crab cakes with watermelon gazpacho and hearts of palm. left Grand Marnier soufflé glacé with orange sabayon. above

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RESTAURANT MIRADOR

2205 CORDILLERA WAY | LODGE & SPA AT CORDILLERA 970.926.2200 | CORDILLERALODGE.COM

by KIM FULLER photos by DOMINIQUE TAYLOR

n evening drive to Cordillera creates a tangible moment of sweet release, like soaking in a minute of cool mountain alpenglow after swirling in the heat of a sun-drenched summer day. Restaurant Mirador is a dining retreat, a stop off the beaten path that’s well worth the effort. Executive Chef Michael Joerz makes menus to resonate with the restaurant’s alpine setting. His food is rustic in spirit, like Colorado itself, yet refined at the heart — sometimes robust and sometimes tender. “I like this room a lot, and I wanted to create a menu that can reflect it,” says Joerz of the Mirador dining room — a glass-covered perch that overlooks much of the upper Vail Valley. Textured walls, ornate chandeliers and exposed wood beams frame a space that feels Old World, with pieces of renaissance art to agree. “The views are crazy,” he adds, as we gaze out from the table. “This is literally one of the only places I have worked in the valley where you cannot hear the

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highway. It’s so pristine up here.” The brief yet significant journey it takes to drive a car up to Cordillera makes it the spot for romance, celebration, joy — whatever a guest is

looking to bring to the table. A glass of prosecco to start seems all too fitting for an occasion of any kind, alongside an order of Joerz’s heirloom tomato and lemon curd bruschetta. If you’re in the mood for red wine, an Argentinian Bonarda can carry you through the next couple of courses. Joerz’s inspirations from seasonal and locally-sourced ingredients make his menus subject to variations, like the beet salad with black raspberry vinaigrette that may be served alongside a smooth chèvre or a slightly seared mozzarella. The Signature Steakhouse "Favourite" is a staple, although the butcher’s cut du jour will vary. Slabs of classic porterhouse, lamb loin or other cuts are served simply, but with a mouthful of flavor in the meat and its accompanying jus and roasted potatoes, cut with the slightly sweet acid of summer tomatoes. Another Mirador standout entrée is a Colorado play on chowder — a filet of Hawaiian swordfish on lobster chive mash, avocado-lime butter and blistered corn — which brings taste buds straight to the shore. But take one look at the last light on the purple peaks in the distance, and you’ll never forget you’re in the Rockies. The sunset surrenders, leaving the now candle-lit room to illuminate s’mores and glasses of port as they

PRICE

Starters: $8-$16 Entrées: $18-$38 •••

AMBIANCE

Mountain chalet •••

SIGNATURE DISH

Signature Steakhouse “Favourite” with butcher’s cut du jour •••

KID-FRIENDLY?

Yes

flow by, and guests are enticed to stay up in Cordillera a little longer. Perhaps for a nightcap at the pool-side fire pit, or an overnight at The Lodge & Spa capped off by a refreshing morning swim in the pool — it's the perfect retreat. • Heritage "Picnic" loin with ramps, marble potatoes and garlic roasted mushrooms. left Hawaiian swordfish with lobster-chive mashed potatoes, blistered corn and avocadolime butter. above

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•••

AMBIANCE

Casual, contemporary and inviting •••

SIGNATURE DISH

Sashimi salad, Summer in Vail roll •••

KID FRIENDLY?

Yes

SATO SUSHI BAR & RESTAURANT 0105 EDWARDS VILLAGE BLVD. SUITE E 101, EDWARDS CENTER SATOSUSHIEDWARDS.COM | 970.926.7684

by KIRSTEN DOBROTH photos by DOMINIQUE TAYLOR

xecutive Chef Atsushi Minami was at the helm in Sato’s kitchen at its conception 18 years ago, and this summer the innovative and experienced chef returns. Minami’s menu at the Edwards hotspot features some dishes that have been favorites over the last few seasons, along with a selection of new and inspired rolls and hot plates that complement a comprehensive selection of nigiri and sashimi. Sato’s attention to detail is evident after spending an evening at the restaurant, from the chic interior to the flavors and presentation of every dish. Save a sampling of Minami’s sushi rolls for the main event, and journey through the menu’s starters on a tasting experience that spotlights high-quality ingredients with fresh and seasonal tastes. The best way to start the night is with an order of the Baby Kale Salad or the Sashimi

Salad, which are both customer and staff favorites, and fantastic options for a sharing table. The Summer in Vail Roll is a must, as the new summer edition features a trifecta of tuna, yellowtail and salmon wrapped in cucumber for a modern and refreshing twist. The Sunrise Roll offers the perfect counterpoint to the former, with a savory mix of tempura shrimp, cucumber and avocado, before being topped with tuna, salmon, eel sauce and spicy mayo. The braised pork shoulder and corn pudding is a popular, melt-inyour-mouth selection from the hot menu that offers a modern spin on more traditional Japanese elements with fried maitake mushrooms, pickled Fresno chili, chives and foie gras-hoison sauce. It is ridiculously good. The filet mignon and kabocha pesto couscous is another delicious favorite featuring summer squashes, grape tomatoes, macerated raisins, basil and a red wine demi-glace — perfect for enjoying the more decadent side of summer.

Similarly, Sato’s beverage list offers drinkers a cohesion of Japanese ingredients and modern inspiration, along with an expansive sake list, wine selection, and beer menu. “Our beverage director, Dominique Taylor, has put together an impressive list of both cold and hot sakes, which all pair nicely with our dishes,” explains General Manager Kendra Cooper. “And the cocktails build off the flavors chef uses in the kitchen.” Best enjoyed on the restaurant’s sunny outdoor seating area, the Lychee Ginger Martini combines ginger vodka with lychee fruit and cold sake and is

a favorite among bar goers. Similarly, the Pear Sake Mule is another ubiquitous favorite that perfectly pairs with the light and refreshing tastes found on the food menu. Sato’s menu is also available for takeout for would be guests in a rush, along with being a local favorite for larger groups as a catering option. • top Poached Colorado bass with sweet yuzu vinaigrette and blueberry vinegar. above Braised pork shoulder and corn pudding with mushrooms, chiles and foie-gras hoison sauce. page 55 Summer in Vail roll.

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PRICE

Starts $4-$15, Rolls $9-$17

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THE GASHOUSE

34185 U.S. HWY 6 | EDWARDS 970.926.3613 | GASHOUSE-RESTAURANT.COM

by BETH POTTER photos by KRISTIN ANDERSON

saw my first "jackalope" when I was 7. The darn thing looked bigger than a Saint Bernard, a regal-looking jackrabbit with antlers sitting in high prairie grass somewhere out on the Colorado plains, staring out from a postcard my mom bought for me for 15 cents when I saw it in a souvenir shop. A couple months later, I think I saw a real one — mounted on a wall at the same souvenir shop. I knew it wasn’t real, but no one would admit otherwise, either, causing my young brain to do the somersaults we all do as kids trying to figure out what to think about Santa Claus and the Tooth Fairy ... and jackalopes, apparently. Flash-forward to The Gashouse Restaurant & Bar in Edwards, where you can have a jackalope sausage for lunch, the meat wrapped around a habanero pepper with an extra kick of dried cherry. Made with rabbit and antelope, this is more real than the real thing. Co-owner Andy Guy also has a jackalope mounted on the wall of the former gas station — a wall filled with a moose, a Cape buffalo from Africa and other assorted game animals, as well. He also sells smoked buffalo and wild boar sausages at lunch, along with grilled quail, duck tenderloins and a game sampler appetizer plate that includes the whole shooting match — quail, buffalo and elk tenderloin, buffalo ribs and game sausage.

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PRICE

Starters: $4.95-$49.95 Mains: $14.95-$48.95 Dessert: $4.75-$7.95 •••

AMBIANCE

Rustic mountain cabin with lots to look at •••

SIGNATURE DISH

The Ultra Game Grill •••

KID FRIENDLY?

With jackalopes on the walls? Oh yeah ....

Even more to my liking on a sunny summer afternoon was the buffalo carpaccio — loin sliced paper-thin served with arugula, crostini and a drizzle of virgin olive oil and balsamic vinegar. Plenty of salads round out the lunch menu, too, from a crab avocado salad with jumbo lump blue crab and mandarin oranges to an old-school iceberg wedge salad. Local history, meanwhile, is laminated on the Gashouse's main bar and surrounding tabletops — ski passes of local notables and Olympians, the not-so-famous, and

Guy’s darling daughter Gloria. Former Vail Associates owner George Gillett is on the bar, as is Andy Daly, a former president of Vail Resorts and town mayor. But I digress. ... Outside is a pleasant space surrounded by hanging flower baskets and shaded by umbrellas; and the staff is eager to please. You may never see the mounted animal heads and clubby/woody atmosphere of the former gas station, however, until you need to go the bathroom. In addition to wild game, the Gashouse is known for its surf and turf for lunch or dinner. Maryland crab cakes are made from an old family recipe with crab flown in fresh from the East Coast. Dinner is

where surf and turf shines, from the lamb T-bone with a blackberry demi-glace and fresh mint to the 10-ounce buffalo rib eye. Make sure to try the venison combo grill, with a bone-in venison chop, a game sausage and grilled quail or two 5-ounce steamed lobster tails. Come for the food, but stay for the stories. You can catch Guy or co-owner Connie Irons pretty much any day of the week to discuss the building, constructed in the 1930s; where the pumps were located; what was in the back room; and when the addition was built. If anything, make sure to peruse the pictures on the walls, and make sure to come back for more. • Mix it up with surf and turf — great with a grilled lobster tail, Cajun shrimp and an elk filet. left The Ultra Game Grill with bone-in venison chop, quail and game sausage. above

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PRICE

•••

AMBIANCE

Modern, refined farmhouse •••

SIGNATURE DISH

Tempura baby artichoke; whole grilled chicken wings; roast pork shoulder; Harvest Burger •••

KID FRIENDLY?

Yes, most definitely, including a very thoughtful, healthy kids’ menu and homemade popsicles for dessert

HARVEST BY KELLY LIKEN by CARAMIE SCHNELL photos by KRISTIN ANDERSON

f Restaurant Kelly Liken is where you went for special occasion dinners, then Harvest by Kelly Liken is where you’ll want to hang out on a weekly basis. It’s a fun, community-gathering place with tasty food offered at approachable prices. And just like at Restaurant Kelly Liken, there’s a big focus on seasonal, Colorado cuisine. The new restaurant opened at the Singletree Golf Club in mid-June. The space, formerly occupied by Balata, underwent a full remodel and is now bright and airy, featuring beautiful barn-wood tables — including two community tables — dark wood floors, white marble countertops and bar tops, and modern light fixtures juxtaposed with wicker basket light fixtures. The menu is filled with the sort of food Liken, a Top Chef alum and Food Network Iron Chef competitor, would cook for you at her own home: “homey, approachable, comforting,” she says. There’s a selection of “Toasts” on the menu; thick-sliced multigrain bread from Avon Bakery & Deli topped with combinations like tomato jam, fried egg and arugula.

For lunch, opt for something that screams summer, like the heirloom tomato and watermelon salad, sprinkled with fresh mint, pickled red onions, arugula and feta cheese. On the dinner menu, Liken is especially excited about the Snacks and Small Plates section, which she hopes will encourage folks to grab a beer or a glass of wine and a few small plates — perhaps a cheese or charcuterie plate, a pot of homemade pickles, a trio of deviled eggs — and hang out, without a big commitment. “It creates a whole new reason to come to a restaurant,” she says. “What I’m going for here is to create a neighborhood gathering place where folks feel good, are welcomed and want to spend a lot of time.” With seven items under the “Vegetables” small plates section, the dedication to seasonal produce is clear. One of Liken’s very favorites is the tempura baby artichoke, served with preserved lemon aioli, Castelvetrano olives and fresh parsley. “Salty and sweet, it’s just the perfect starter,” Liken says. Craving more protein? A signature appetizer from Kelly Liken — the elk Carpaccio — is back. Or try the whole grilled chicken wings — an item Liken’s made on television and for her family.

1265 BERRY CREEK ROAD | EDWARDS 970.477.5353 | SONNENALPCLUB.COM

The crispy, meaty wings have a sweetand-spicy buffalo glaze and come with carrot, celery and blue cheese slaw. Comfort is the name of the game when it comes to the large plates: think slow roasted pork shoulder, pot roasted organic chicken thighs and finally, the Harvest Burger, which merits highlighting. “Everyone’s favorite burger — but no one wants to admit it — tastes like a Big Mac,” Liken says. And

so, a mixture of chuck and short rib Colorado beef is topped with “everything everyone loves,” namely Vermont cheddar, shredded lettuce, pickles, onion and special sauce, all on a sesame seed bun. • top The Harvest Burger with all-natural beef includes a very special sauce. above A seasoned olive medley is one of many small, share-able snacks. page 52 Wild mushrooms.

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Snacks and small plates: $4-$18; large plates: $14-$30

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PRICE

Apps: $5.75-$16.25; Sandwiches: $11.50$13.50; Pizzas: $13.50-$14.75; Entrées: $15.75-$28 •••

AMBIANCE

Locals brewpub & sports bar with fine, beer-centric cuisine •••

SIGNATURE DISHES

Le Grand Gore Range Nachos; the BBQ Spice-Rubbed Brisket Dip •••

KID-FRIENDLY?

Kids menu items $6-$12.50

GORE RANGE BREWERY by STEPHEN LLOYD WOOD photos by KRISTIN ANDERSON

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here's something going on over at Gore Range Brewery, in Edwards Village Center. The first brewpub in the Vail Valley — and for nearly two decades now the only true restaurant here with an in-house brewery — continues to raise the bar for local happy-hour enthusiasts, sports fans and fine diners with penchants for great food and great beer. But this summer, Pascal Coudouy, owner and executive chef since 2011, is aggressively applying his knowledge and palate to brewing beer, as well, having brought in a new brew master — Jeff Atencio of 3 Freaks Brewery in Highlands Ranch — last year to keep the 400-barrel-a-year operation fine-tuned. "Everybody has their own niche in the microbrew business," says Coudouy — a French chef of high repute, having honed his culinary prowess in Paris and New York before coming to Colorado to run the kitchen at 8100 Mountainside Bar & Grill, at the Park Hyatt Beaver Creek Resort. "Other local microbreweries are not restaurants. My business is a restaurant with a brewery."

With that in mind, new, beer-friendly appetizers on offer this summer include crab cakes and roasted asparagus; BBQ shrimp with chimichurri sauce; a hummus and avocado dip; and a caramelized onion tart with honey, bleu cheese, arugula and walnuts, all on puff pastry. For two people or more, there's a hearty new antipasto plate, complete with razor-thin, sinfully flavorful slices of prosciutto and salami, Manchego and fresh mozzarella cheeses, and those tiny, plump pickles you remember from your favorite deli back home. Of course, Gore Range Brewery's ever-popular Le Grand Gore Range Nachos remain on the menu, along with the brewpub's signature dish — the BBQ spice-rubbed brisket dip, served with melted Swiss cheese and a thin layer of vinegar-based cole slaw with bits of jalapeño on a home-baked pretzel roll. "I never take those two off the menu," Coudouy says. "Otherwise, there would be complaints." Those classic, go-to items are now joined by a luscious new seared tuna and seaweed salad with wasabi vinaigrette, along with three new grilled entrées: salmon, served asparagus risotto; lamb chops topped with a gremolata sauce; and marinated skirt steak fajitas

0105 EDWARDS VILLAGE BLVD | EDWARDS 970.926.BREW (2739) | GORERANGEBREWERY.COM

served with all the right fixings. Of course, any and/or all that great food is best enjoyed with a fine, handcrafted beer, such as Gore Range's most popular these days, the Great Sex Honey Lager, though any of the half-dozen or more fresh suds on tap probably would do quite nicely. If you're confused, or indecisive, try the Brewery Flight — 5-ounce pours of four choices for your tasting pleasure. "All the beers we have are very classical. When you have a restaurant attached to a brewery, they must be easy to pair," says Coudouy. "Good food and good beer — that's our focus." Not into beer? Signature cocktails are generous, and there's a nice selection of red, white and sparkling wines on offer by the glass or bottle; happy hour runs daily, 4-6 p.m.; a gluten-free menu is available; and kids are welcome, with their own menu chock full of classic favorites. Really into beer? Gore Range Brewery's Mug Club, $55 to join, is a great way to experience handcrafted beers at discounted prices; or if you want to take some home, growlers are welcome, as well. "When people go to a brewpub, they expect certain kinds of food. But it can

be creative, too," says Coudouy. "We try to have something for everyone." • top Antipasto plate with cheese, charcuterie and more, and Great Sex Honey Lager. above BBQ Spice-Rubbed Brisket Dip.

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by KIM FULLER photos by JUSTIN McCARTY

icky Poage always steals the show, and for good reason. The familiar and nostalgic sounds of his piano keys in motion carry all the way through the dining room and out to the open-air patio at Vista at Arrowhead. When the music shares the same air as the lingering light of a summer sunset, the restaurant’s ambiance strikes every chord right. Also moving swiftly between tables is Daryl DeYoung. The restaurant’s new co-owner runs the floor with a tangible passion for hospitality, quickly becoming another celebrated note at Vista. In January, the restaurant’s former owners turned over its reins to DeYoung, who has been with Vista for over 16 years, and Executive Chef David Collins, who has been there for more than a dozen years. Collins and his kitchen staff deliver seasonal flavors and ingredients from the Colorado bistro-style menu they have created. What’s unique to the valley, however, is a whole section of “customer composed” options available to order on the lunch and dinner menus. “We have all these proteins to pick from, and then you pick a sauce to go with it. You can choose as many or as few sides as you want,” DeYoung explains. “If someone wants to come in and get trout and green beans, or a ribeye and mashed potatoes, they can.” It’s a menu that will keep everyone happy with their dinner, whether you’re craving a piece of grilled wild king salmon, a baked Maine lobster tail or an 8-ounce filet. Sauce choices like red wine demi-glace, nutless basil pesto, tomato fennel broth and lemon picatta add a dynamic layer to each plate. Then there’s the large list of sides to select from, including sautéed green succotash, roasted butter maple carrots, herb roasted fingerling potatoes, spiced quinoa and red pepper agnolotti with wild mushrooms. Not easy choices, but good ones. Or guests can leave it up to the experts to share great renditions of first courses and entrées. Begin with a cup of Hazel Dell organic farm mushroom soup, topped with a confit of spring

PRICE

First courses: $8 - $12; Entrées: $23 - $45; Sides: $4 each •••

AMBIANCE

Mountain country club with a great patio •••

SIGNATURE DISH

Trout picatta •••

KID FRIENDLY?

Yes

vegetables. It’s rustic in flavor, but still light and summery, and best amidst sips of crisp prosecco. For the table, order an appetizer or entrée-sized lemon ricotta ravioli. It’s so in-season with the homemade pasta, all the spring vegetables and aged balsamic on the plate, and perfectly savory with slivers of pecorino cheese on top.

One of the stand-out, chef-composed entrées is the seared rare tuna with wasabi mashed potatoes and sesame bok choy in a soy ginger butter sauce. It’s not too heavy, while full of flavor and satisfying textures. A hand-crafted cocktail made with a Coloradoborn spirit can carry you through your courses, or try a pour of Duckhorn pinot noir. Leave room for dessert; specifically, the cheesecake. You’ll see why the berry compote deserves an encore, especially when it’s alongside Vista’s showstopping, house-made blood orangecello. • Tenderbelly braised Duroc pork cheeks, white grit cheddar cake, Swiss chard and Colorado tart cherry sauce. right Pan-seared Alaskan halibut and red pepper agnolotti, asparagus and mushrooms. page 50 Blood orangecello martini. above

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VISTA AT ARROWHEAD

676 SAWATCH DRIVE | ARROWHEAD | EDWARDS 970.926.2111 | VISTA-ARROWHEAD.COM

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TOSCANINI

60 AVONDALE LANE | BEAVER CREEK PLAZA | BEAVER CREEK 970.754.5590 | TOSCANINIBEAVERCREEK.COM

by STEPHEN LLOYD WOOD photos by DOMINIQUE TAYLOR & KRISTIN ANDERSON

here's just something about fine Italian cuisine that puts it on top of just about everyone's vacation dining list, and there’s nothing that can fulfill that craving quite like a family recipe of vitello picatta, or veal scaloppini — especially when each bite seems to melt in your mouth alongside sips of a bright and structured red rosé wine from Montepulciano. Toscanini has mastered this signature veal and pappardelle pasta dish, served alongside a beef short rib in morel ragù, brown butter, fava, lemon and capers, but there’s so much on the menu to get excited about. In the true spirit of Old Tuscany, Toscanini — next to the ice rink in the heart of the Beaver Creek Village — lends itself to la dolce vita, indeed, with an atmosphere that is lively and informal. The cuisine is stylish and contemporary, the flavor authentically Italian. Chef John Zavoral, Toscanini's former sous chef extraordinaire, is taking things into his own hands these days, continuing the legacy of recently departed Chef Paul Wade. "We're keeping the rustic menu, and John's playing around with it, as well," says General Manager Dana Gerimonte, who's always on hand for an enthusiastic discussion on anything the restaurant has on offer. With an open kitchen and pizza bar

AVON

tucked in between the bar and dining areas, guests can watch, and even hear, Chef John and his staff prepare individual pizzas, house-made pastas, and fresh seafood; and when the dining room fills at prime time, the lively atmosphere and view out to Beaver Creek Plaza seems right out of your last visit to Florence. For starters, you can't beat the carpaccio — mouthwatering, wafer-thin slices of beef tenderloin with a quail egg, a crispy potato chip or two, pearls of olive oil and an avocado aioli. The capesante pancetta, or seared scallops and crispy pork belly, meanwhile, is to die for, served with corn purée, honey and white balsamic gastrique. Kids will love the pizzas made by hand at the pizza bar, the fungo pie with forest mushrooms, brie, sage, roasted

garlic and pecorino cheese being, perhaps, the most popular; or who can resist the calamari arrostito, with roasted squid, arugula, tomatoes, lemon and a spicy aioli for creamy dipping? Ready for the traditional second plate, or entrée? Besides the veal scallopini, above, someone at your table absolutely must order the griglianto bistecca, grilled flat iron steak, with goat milk ricotta gnocchi, a sampling of wild boar sausage, arugula and a gouda crème sauce. Gerimonte just might be able to hook you up with the perfect wine pairing, meanwhile, as all the wine at Toscanini — for 18 years a Wine Spectator Award-winning collection — is Italian, too, and the restaurant’s extensive and dynamic cellar with 250 or so selections is reason alone to visit. For dessert, there's no reason not to try the seasonal berry cobbler, featuring the best in-season peaches, strawberries, blackberries available that day — unless you just must have Toscanini's traditional tirimasu. Toscanini's bar and lounge area is the perfect stop for cocktails before heading down the escalators to the Vilar Center. The restaurant is open daily at 3 p.m. for après and 5 p.m. for dinner; reservations are highly recommended. Extensive kids and gluten-free menus are available. •

PRICE

Starters: $9-$25 Mains: $13-$38 Desserts: $5-$12 •••

AMBIANCE

La dolce vita, with stylish, contemporary cuisine and authentically Italian flare. •••

SIGNATURE DISH

The Vitello Picatta •••

KID-FRIENDLY?

With a kids menu and a live pizza chef, are you kidding?

Carpaccio of beef tenderloin with olive oil pearls, avocado aioli, quail egg and crispy potato. below Calamari Arrostito with roasted squid, arugula, tomatoes, lemon and spicy aioli. above

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•••

AMBIANCE

Upscale & 'revolutionary' •••

SIGNATURE DISH

The Rotisserie Mountain View Porchetta; the 7x prime rib •••

KID-FRIENDLY?

With food rotating on hot spits, are you kidding?

REVOLUTION by STEPHEN LLOYD WOOD photos by LINDA GUERRETTE & JUSTIN McCARTY

t's not every year a new fine-dining establishment heads into its second season here in the Vail Valley with expectations even higher than when it opened — but that comes as no surprise for fans of Revolution, Beaver Creek's ongoing experiment in Brazilian-style rotisserie cooking at the hands of local culinary prodigy Riley Romanin. With a full winter season under his belt — and the continued success of his nearby seafood restaurant, Hooked, providing additional inspiration — owner Romanin has made two significant changes for this summer, and beyond, that he believes will solidify Revolution's place among the valley's top steakhouses. The Battle Mountain High School graduate has incorporated Hooked's omakase-esque method, bringing the day's top cuts of choice meats to the table, raw on a butcher block, for close inspection and selection by customers before the meat is mounted on the rotisserie spit. To pull it all off, he's promoted his first sous chef at Revolution, Alfonso Palma, to executive chef, having worked with him intensely to create an original menu full of fun and "revolutionary" surprises. "I'd never worked with rotisserie, or Brazilian style. In the beginning, I was confused, but I started getting what was

26 AVONDALE LANE | INSIDE THE BEAVER CREEK LODGE | BEAVER CREEK 970.845.1730 | REVOLUTIONDINING.COM

inside Riley's head," says Palma. "He wanted to create something that would amaze people." A lifelong cook from Puebla, Mexico, with years of experience in French, Italian and Greek restaurants in New York City before moving to Colorado for stints at the Ritz-Carlton, Bachelor Gulch and Maya Mexican Kitchen & Tequilaría at the Westin Riverfront Resort & Spa, Palma says he's now convinced there's no better method than rotisserie for cooking fine cuts of meat while preserving their moist, juicy flavors inside a delectable, crispy encrustation. "It's different than other methods," he says. "It's like cooking from the inside out." Of course, any meal is best when preceded by a hand-made cocktail, and Revolution's head bartender, Danny McGuckin, has designed four new "brain freezes," or frozen libations, for the summer drinks menu, best enjoyed at Revolution's unusual, south-facing, indoor-outdoor bar. His take on the piña colada — the Smokealada, with house-made cachaça rum infused with slices of pineapple rubbed with spices and smoked on the rotisserie — comes highly recommended, meanwhile. "It's a little smoky, a little spicy," explains bartender Alina Debrowski, adding the unblended version is known, aptly, as the Up In Smoke. "And you can't get it anywhere else because we do the infusion ourselves."

A slew of new appetizers are on offer for summer, as well. For something special, try the Salad-Tini, a miniature Cobb salad, of sorts, with intricate layers, top-to-bottom, of Gruyère cheese, egg, avocado aioli, red onions, fresh peas, Romaine lettuce, corn, crumbled bacon and a yogurt ranch dressing served in a parfait-like glass bowl. "Make sure to dig deep, and often," says Revolution's Andrew Parent, the new general manager. The fun really begins, however, when your server — very possibly the entertaining Domenico Guiseppe Iandolo — brings the evening's Featured Butcher Block over for inspection, displaying cuts of meat ranging from a 7x filet mignon or Colorado pork tenderloin to bacon-wrapped chicken breasts, Skuna Bay salmon, wild Mexican shrimp or Maine lobster tails; then it's time to decide among 11 preparations, from Revolution's own Taste of Vail award-winning R-1 steak sauce to classic au poivre, carne asada, Jamaican jerk, Sicilian — or "Chiliango." Dessert? You can't go wrong with a Revolution sundae. The deep-fried banana split, complete with a

crunchy peanut coating, chocolate sauce and maraschino cherries, looks to be a huge hit with your date ... and/or the kids. "We're bringing back the old classics with a funky twist," Romanin says. • The Butcher's Block with: Skuna Bay salmon; bacon-wrapped, all-natural Boulder chicken breast; "W" ultra-premium Colorado pork chop; 32 oz. 7x Beef ribeye; Mexican wild shrimp; and 7x Beef tenderloin. below The Salad-tini with peas, cherry tomato, red onion, lettuce, bacon, corn, Gouda and yogurt ranch dressing. above

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PRICE

Cocktails & Dreams: $10-$14 Apps: $8-$25 Featured Butcher's Block: $22-$42 Handhelds: $19-$30 Sides: $5-$8

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PRICE

Apps: $4.50-$9.95 Pizzas: $13.95-$23.95 Entrées: $10.95-$13.95 •••

AMBIANCE

Fun, family-style pizzeria, with restaurants in Lionshead and Beaver Creek villages •••

SIGNATURE DISH

Hand-tossed, New York style pizza •••

KID FRIENDLY?

You bet!

BLUE MOOSE PIZZA by JOHN LACONTE photos by DOMINIQUE TAYLOR

L VAIL & BEAVER CREEK

ike the toppings on their Cowboy pie, the summer calendar at Blue Moose Pizza has a lot going on. The family-owned restaurant is celebrating 20 years in business in 2016, and is commemorating the occasion by offering 95¢ slices and 95¢ beers on the 20th of each month during their 3 to 5 p.m. happy hour. Blue Moose Pizza originally opened in 1995 in Beaver Creek Village and eventually expanded to Lionshead. "We have enjoyed every minute of it," owners Brian, Pat and Wil Nolan write on their menu. "If you are a returning guest, or one of our locals, thank you for your continued support." While some of the items on their menu — like the spring, summer and winter pizzas — have been around since the very beginning, the restaurant continues to try new things. This summer, Blue Moose Pizza in Beaver Creek will tie in with the resort's Friday Afternoon Club by offering free pizza tossing clinics for kids, starting at 5 p.m. The free clinics will fill on a first-come, first-

serve basis and every participating kid will leave with a goodie bag. New for adults is the addition of sangría on the drinks menu; make sure to try it during happy hour for $4. "We're also rolling out the Pizza Olympics this year," says Sarah Franke, who has been at Blue Moose for more than a decade. "It's our version of an Olympic relay, where one team member tosses dough, one person tops the pizza, one person folds boxes and one carries a full tray of drinks." Qualifying events will be held throughout the summer. The Lionshead location will be holding its summer pizza tossing clinics for kids again this summer, as well, but on Saturday afternoons, through Aug. 9, in conjunction with the weekly Vail Family Fun Fest. Also returning will be the Vintage Pizza, a donation pie that comes with an opportunity to help the local community here in the Vail Valley. The idea started a few years ago when ski racer Lindsey Vonn created a specialty pie for Blue Moose called the Vonnderful and chose SOS Outreach as the benefiting nonprofit. During the time that pizza ran as a donation pie, Blue Moose raised more than $13,000 for the organization.

675 LIONSHEAD PLACE | LIONSHEAD | 970.476.8666 76 AVONDALE LANE | BEAVER CREEK PLAZA | 970.845.8666 BLUEMOOSEPIZZA.COM

In 2016, as the restaurant looks back on 20 years in business, Blue Moose Pizza is also looking forward to the future and helping seniors in Eagle County with their own donation

pizza, the Vintage, a meatball marinara pie that sends $1 of its purchase price to Eagle Valley Senior Life. "Eagle Valley Senior Life is an important organization providing programs and resources to help older adults thrive in our valley," Franke says. "We realize you don’t make it 20 years in business without the support of your local community, so we feel it is very important to give back." • The après special, Sangria Rosso, $4 from 3-5 p.m. and a hot Italian sub. left Summer slice with artichoke hearts, black olives, mushrooms, spinach, pesto, ricotta and mozzarella. The 20th Anniversary Special is a 95¢ slice and a 95¢ beer. above

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MOUNTAINSIDE BAR & GRILL 50 WEST THOMAS PLACE | PARK HYATT BEAVER CREEK 970.827.6600 | HYATT.COM/GALLERY/BEAVE8100

by KIM FULLER photos by MICHA BAUER PRICE

100 Mountainside Bar & Grill has a loyal following of guests who return to Beaver Creek Resort every year, season after season. They are welcomed back with warm smiles, refreshing drinks and mountain comfort food, served by people like Bartender Shanna Sweeney, who knows all the veteran visitors — and their kids — by name. The food at 8100 hits home the same way. Executive Chef Christian Apetz works closely with Chef de Cuisine Adam Azzato to create combinations of comfort and gourmet, using great ingredients to meld classic mountain fare with modern flavor, start to finish. Apetz and his team change the menu seasonally, so it’s easy to keep coming back for more. “This rendition of the menu is truly about summer,” says Apetz of 8100’s current offerings. “It represents what’s available to us, and what we can share with our guests.” Start your meal with a few freshly shucked oysters, followed by a grilled fig and arugula salad, a simple, delicious, five-ingredient dish, complete with goat cheese and crispy speck. To drink? Start with a glass of Sauvignon Blanc, or ask Sweeney about Apetz’s go-to cocktail: the Chef’s Fourteener. 8100 is known for its oak-fired grill, used to ignite texture and flavor into a lot of the menu’s seafood, meat and vegetables. Order the oak-grilled jumbo shrimp for a mid-course or small entrée. The masala raita sauce is an Indianspiced yogurt that livens up each piece of char-marked shrimp, served alongside lemon-dressed summer greens. The kitchen is equipped with an impressive dry-aging cooler for meat, so the chefs team can age meats for anywhere from 30 to 100 days. Order the 5-ounce cut with the classic Béarnaise sauce, or the roasted garlic chutney. For sides, get the Brussels sprouts, made with pancetta and honey, as well as the to-die-for blue cheese grits. The choice between the boneless roasted short ribs and the pan-roasted halibut is a hard one, although the dishes

Sides, Snacks & apps: $6-$23 Entrées: $17-$40 •••

AMBIANCE

Mountainside bistro meets neighborhood grill •••

SIGNATURE DISH

Boneless, roasted short ribs with horseradish gnocchi, roasted heirloom carrots, summer radish and pan jus •••

KID-FRIENDLY?

Yes

couldn’t be more different. Because of their unique preparation, the short ribs eat more like a decent steak than stew meat; they are rubbed and cured for 24 hours, then slow-roasted for five more, then topped with a delicate pan jus and served with homemade gnocchi — so make sure to ask Sweeney for a pour of her Merlot-Cabernet reserve with this one. The halibut filet, meanwhile, is placed atop a summer corn and crab risotto, with Colorado-native Hazel Dell mushrooms. It’s a lighter entrée option, but the rich rice combination beneath the fish makes it completely satiating. For dessert, the summer strawberry rhubarb pie, with house-made pie crust and double vanilla bean ice cream is just as perfect as it sounds, so there you go. But nothing really says summertime like melted marshmallows and chocolate on graham crackers around the campfire, so don’t leave the property without enjoying one of 8100’s special make-your-own s'mores kits. • top Beef short ribs with heirloom carrots and horseradish gnocchi. right Lemon cheesecake with macerated blueberries, graham cracker tuile and candied lemon.

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BACHELORS LOUNGE AT THE RITZ-CARLTON, BACHELOR GULCH 0130 DAYBREAK RIDGE | 970.343.1087 | RITZCARLTON.COM/BACHELORGULCH

PRICE

Starters: $11-$18 •••

AMBIANCE

An ultra-smoking and fine spirits lounge, with a pool table and outdoor seating •••

SIGNATURE DRINKS

Wildflower flight •••

SIGNATURE CIGAR

Solomon’s Private Stash Dual Wrap

by KIMBERLY NICOLETTI photos courtesy RITZ-CARLTON, BACHELOR GULCH

BEAVER CREEK

achelors Lounge perfectly embodies the Ritz-Carlton’s reputation for refinement and unique offerings. As the only smoking lounge between Denver and Aspen, it offers the widest selection of rare cigars available, as well as hookahs and the finest spirits and handcrafted cocktails, in addition to its beer and wine menu. The private, outdoor terrace is the ideal place to unwind, with its modern, glass-enclosed fire pits and plenty of open air between the high, stone walls and the rustic rooftop installed with overhead heaters. As night falls, guests can watch the moon rise, or, if they’re fortunate, glimpse a double rainbow between the evergreens and aspens. Outdoors, guests can smoke a variety of flavored hookah, as well as cigarettes and cigars. Vaportinis offer a zerocalorie “dessert,” with chocolate cake, apple crumb and thin mint flavors. In terms of cigars, the Lounge offers virtually every ring gauge, shape, shade and price ($17-$2,000) available, from the highly-sought-after and historic Partagas

150: Grand Corona Series B in its original 1978 Cameroon wrapper to a cigar designed exclusively for Bachelors Lounge. Inside the lounge, a pool table awaits players. Along the walls, rich leather seats and sofas envelop guests for an evening of luxury and relaxation. Wide, woodplank flooring, soft lighting, a vaulted ceiling and a rectangular, stainless-steel framed fireplace create a comfortable atmosphere, while a large HDTV ensures guests won’t miss a game. Live piano music adds extra appeal on weekends. Three dense pages of available spirits — one dedicated solely to scotches — range from American, Japanese and Irish whiskeys or rums to a variety of cognac and high-end tequilas. Domestic and imported beers come from as far as the Netherlands and as close to home as the Fat Tire out of Fort Collins. A sommelier-curated list of champagne and red and white wines from around the world complete the diversity. “It’s all about the products and the flavors and the cigars,” says Amy Moser Harrison, sales director. This summer, Bachelors Lounge features a Wildflower flight, served on natural stone and featuring Lavender Cucumber Spritz with Woody Creek

gin; Rhubarb Bellini with champagne, St. Germaine and rhubarb syrup; and Blossoming Bouquet, with Ketel One Citroen, white wine, orange blossom water and lemon juice. To complement its array of drinks, Bachelors Lounge offers small plates, designed for sharing. Artisan meat or cheese plates, smoked trout, spicy, smoked olives and bison chili provide the palate yet another delight, while all-natural beef sliders served on pretzel buns

and thick-cut pepper maple bacon with natural peanut butter satisfy the appetite. Since its inception in 2013, Bachelors Lounge has become the most prominent, public “drawing room,” with its unique, upscale offerings served in a sophisticated, yet comfortable, atmosphere. • top Bachelors Lounge is an exclusive escape for those in search of a "drawing room." above The cigar selection includes a variety of ring gauge, shape, shade and price options.

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•••

AMBIANCE

Casual, mountain sports bar with base area views of Bachelor Gulch •••

SIGNATURE DISH

Cast Iron Nachos and Bison Burger •••

KID-FRIENDLY?

Yes

BUFFALOS AT THE RITZ-CARLTON, BACHELOR GULCH 0130 DAYBREAK RIDGE | 970.748.6200 | RITZCARLTON.COM/BACHELORGULCH

by KIMBERLY NICOLETTI photos courtesy RITZ-CARLTON, BACHELOR GULCH

he Ritz-Carlton takes a sophisticated, yet casual, take on sports bars with Buffalos. With an open, stainless steel kitchen on the far end of the restaurant and a long, marble bar accented with hefty stone surroundings, at first glance, Buffalos appears more Ritz-Carlton restaurant than sports bar, but with six HD TVs strategically located both above the bar and in corners, it’s clear Buffalos is intended for sports fans with a foodie-type flair. While sports play on the TVs, located along one side of the eatery, large windows open to relaxing mountain views on the other. In addition, Buffalos spills out into the terrace, shared by Daniel’s and The Grill. Buffalos serves its starters, sides, greens and mountain entrées from 4-10 p.m. and keeps the drinks flowing until 11 p.m. Guests frequently come in for the favorite — and huge — Cast Iron Nachos, piled high with cheese, chicken, pico de gallo and chips in a cast-iron pan, as well as the spinach artichoke dip. But it’s hard

to pass up tasty artisan cheese plates or sweet corn soup naturally flavored with coconut and ginger. Specialty salads like the Mandarin Strawberry Salad define lighter fare, while whimsical sides like house-made potato tots taste like an entire loaded baked potato. And then there are the main dishes, or Mountain Favorites, as Buffalos likes to call them. Think bison and beef burgers with the culinary works; braised short ribs complemented with citrus risotto and honeyglazed carrots; tacos filled with sirloin steak, bacon and salsa; and Buffalos’ Brioche Sliders, which come in a trio and can be ordered with smoked pork, achiote chicken, short rib beef, or a mix of all meats. Desserts range from a Cast Iron Cookie (oh, yes, this is a big one) or salted caramel cheesecake to a lighter Limoncello Parfait or ice cream — including everrotating-spiked Boozy Ice Cream. And, speaking of liquor, Buffalos offers craft cocktails from the likes of Woody Creek Gin, Knob Creek Bourbon and Goslings Dark Rum. A hand-selected list of white and red wines satisfies wine aficionados, while 13

local beers on tap, including Aspen Brewery’s blonde ale, Tivoli’s helles lager, Left Hand Brewing Company’s nitro milk stout and Tommyknocker Brewery’s non-alcoholic root beer, deliver a well-rounded drink menu. The Ritz-Carlton has created a unique sports bar in Buffalos — one that offers both sports fans and non-watchers a full experience, from the mountain modern stone columns accented by wood and comfortable

seating near sundrenched windows to spread-out TVs that allow groups to congregate and cheer. And, of course, there’s Buffalos’ unforgettable cuisine, beer and cocktails to help sports fans celebrate their wins or forget their woes. • Buffalos is a sports bar with the sort of details that have become synonymous with the Ritz-Carlton, Bachelor Gulch. below Bison burger with hand-cut fries. above

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PRICE

Starters: $10-$20; Main: $18-$32

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PRICE

Bar menu: $10-$20 •••

AMBIANCE

Casual, full bar under a stone and log structure, located on the terrace at Bachelor Gulch with slope-side views •••

SIGNATURE DISH

Bottoms-up beer-pour system with collectable magnets •••

KID-FRIENDLY?

Yes

DANIEL’S BAR & GRILL

AT THE RITZ-CARLTON, BACHELOR GULCH by KIMBERLY NICOLETTI photos courtesy RITZ-CARLTON, BACHELOR GULCH

BEAVER CREEK

n addition to its fine dining at The Grill and the upscale cigars and spirits at Bachelors Lounge, The Ritz-Carlton, Bachelor Gulch also offers more casual drinking and dining options in the form of Daniel’s outdoor bar and grill (and Buffalos’ indoor mountain sports bar). While après skiers have long enjoyed the outdoor location of Daniel's Bar & Grill, with its stone and log bar constructed just steps from Bachelor Gulch Express, it takes on a whole new summer vibe. This summer, Daniel’s presents its bottoms-up method of pouring beer; the beer flows in through the bottom of the cup, which is then sealed by a collectible magnet. While stadiums use the system for efficiency because the pour stops on its own, guests love to watch their beers up-close, as they rise from the bottom. And perhaps the best part of the new serving system: When guests collect six magnets, they earn a free beer.

(Daniel’s has seen its fair share of friendly competitions to see who can collect six the quickest.) All of the bottoms-up brews are local and feature beers like Denver Beer Company’s citrusy Sundrenched; Pug Ryan’s Pilsner; New World’s gluten-free IPA. While Daniel’s is a great place to take advantage of hand-crafted drinks from its full bar while relaxing on the terrace, it’s also a casual place to pick up a grab-and-go dish, to take in a vendor box and relish halfway through a hike or mountain bike excursion. Daniel’s offers its full bar menu to go, as well as to savor in the sunshine, on the terrace, before or after an afternoon outing. From specialty salads and jumbo shrimp cocktail to an organic salmon sandwich, a House Porcetta Cuban, nachos, or jalapeño bratwurst, the Ritz’s take on “bar food” raises the bar to an innovative, fresh level. Every Thursday, Friday and Saturday, Daniel’s and The Grill share outdoor patio seating for outdoor music lovers. The Ritz brings in acts from across the nation — kicking back to

0130 DAYBREAK RIDGE | 970.748.6200 RITZCARLTON.COM/BACHELORGULCH

enjoy music outside in the mountains is one of life's great pleasures. Whether you’re looking for a quick, to-go taste of the Ritz-Carlton, or an afternoon of enjoying drinks and green slope-side views on bluebird days, Daniel’s serves up something

for just about everyone; even its family-friendly menu treats kids to steak fries, burgers and freshsliced summer fruit pops. • top

Soak up the sunshine at Daniel's. All the beers on tap are from Colorado.

above

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0130 DAYBREAK RIDGE | 970.343.1555 | RITZCARLTON.COM/BACHELORGULCH

by KIMBERLY NICOLETTI photos by LINDA GUERRETTE

t The Grill, guests can enjoy the best of Ritz-Carlton, Bachelor Gulch’s upscale cuisine and drinks, within a comfortable and somewhat casual atmosphere. The resort's newest restaurant specializes in bright, new cuisine, featuring the top 2 percent of all beef available in Colorado, as well as fresh salads, sides and seafood and chicken entrées. At The Grill, guests can begin their day with a casual breakfast in the restaurant or on the slopeside terrace, enjoy a hearty lunch (or light specialty salad) mid-day, luxuriate in the luxury hotel’s finest cuisine, or wind down with cocktails at the cozy, yet sophisticated bar. Before a long day on the mountain, or simply as an indulgent morning, mountain lovers can take in the crisp morning air and green trails of Bachelors Gulch as they enjoy anything from a Belgian waffle with the works to steak and eggs, or a lighter granola, yogurt and berry mix. At lunchtime, The Grill offers some of its dinnertime favorites: prime steaks and entrées like the flavorful Alaskan halibut and savory pan-roasted chicken. It rounds out its menu with light, unique salads (many of which are glutenfree); starters, like the crispy shishito calamari; a dry-aged prime burger; and unique pizzas, such as the fig and prosciutto straight from the hearth — and all available with gluten-free crust.

During dinner, the 14-ounce pork tomahawk, with house-made sauce, stands out as The Grill’s mouthwatering, jaw-dropping dish, though the Colorado lamb rack and prime steaks draw just as many diners. Each dish, from the half-shell West Coast oysters as a starter to the English-pea-topped seared sea scallops or guest-favorite lobster thermidor mac and cheese, is prepared with the ultimate care and presented exquisitely.

And, of course, the impeccable, and always friendly, service complements every served plate and drink. The Grill sources its artisanal ingredients, produce and meats from across Colorado, particularly from Green Wagon Farms and Colorado Meat Co. Both the terrace, the bar, and the dining room offer relaxing areas to revel in The Grill’s summer specialty cocktails, from the refreshing Hugo, with its prosecco, St. Germaine, mint, lime and soda water, to Dragon’s Fire, fueled with tequila, grapefruit juice and just the right amount of jalapeño. On select Fridays and Saturdays throughout the summer, The Grill will become a pop-up restaurant, playing host to a visiting chef who will offer a prix-fixe menu represetative of his "home" restaurant. And at the end of the summer, the space will be completely renovated to make way for a new restaurant concept — stay tuned for the name and details. •

PRICE

Breakfast: $12-$28, lunch: $18-$29; starters: $14-$18; dinner: $24-$85 •••

AMBIANCE

Upscale, mountain casual, with terrace seating and music on the patio Thursdays, Fridays and Saturdays •••

SIGNATURE DISH

Beef Tomahawk •••

KID FRIENDLY?

Yes

Alaskan halibut. Beef Tomahawk with bone marrow.

above left

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THE GRILL AT THE RITZ-CARLTON, BACHELOR GULCH

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PRICE

Snacks: $7-$9 Apps: $14-$22 Entrées: $38-$46 •••

AMBIANCE

Sophisticated, cozy and romantic with live jazz & panoramic views •••

SIGNATURE DISH

Crispy pork belly; the pan-roasted Alaskan halibut •••

KID-FRIENDLY?

Finest, freshest kids menu in town

GROUSE MOUNTAIN GRILL 141 SCOTT HILL ROAD | THE PINES LODGE | BEAVER CREEK | GROUSEMOUNTAINGRILL.COM | 970.949.0600

by STEPHEN LLOYD WOOD photos by JUSTIN McCARTY

BEAVER CREEK

ave you ever returned home from dinner at a fine restaurant with flavors of great food still swirling 'round your tongue ... and later, way past bedtime, even finer notes still dancing through your mind? Welcome to summer dining at Grouse Mountain Grill, at the Pines Lodge high above Beaver Creek Village. Whether you’re an honest-toGod foodie in pursuit of the latest in regionally-influenced, seasonally-focused cuisine or just someone looking for that extra-special place to impress your date with a romantic table by the window, panoramic views, live-but-unassuming jazz music and sincerely impeccable service, "Grouse" always lives up to its reputation as one of the Vail Valley's greatest culinary experiences. And owners David and Nancy Dowell continue to bolster that renown not only with an extraordinary staff in the kitchen, led since 2009 by Executive Chef David Gutowski, but with a host of fine talent in the dining room and behind the bar. Worth noting this summer is expert bar chef Carlos Matorell's assuming the role of head bartender with free reign now to create a cocktails menu that will entertain

your palate, and mind, well beyond the meal. Take his Cuke-a-Racha, for instance, a variation on the standard margarita, with white tequila and fresh lime juice, of course, but jazzed up with his own, surreptitious jalapeño simple syrup, muddled cilantro for "herbal flavors" and cucumber for a powerful but "cooling effect." Servers extraordinaire like David Blackmore, meanwhile, are wellversed on how the staff back in the kitchen prepares dishes you'll dream about later. His take on Gutowski's absolutely delectable new summer tomatoes appetizer, with pickled ramps, smoked aioli, micro basil and a crispy, poached egg, is quite entertaining. "They soft-boil the egg, take the shell off, carefully lay some bread crumb on it and flash fry it," he says. "The white's cooked but the yolk's still runny." Conversations take on a different complexion when Certified Sommelier Rob Farrar visits the table. His pairing of Auxerrois, a fine Alsace white, with Gutowski's new brined-and-braised crispy pork belly appetizer, is a prime example. "It's very reminiscent of Chardonnay but with a lighter body, a bit acidic but with a nice, round fleshiness," he says, "and you still have this flowery aromatic, which keeps it light and lifted." Farrar can talk with abandon, too, about pairing a "very, very dry"

Reisling, with Grouse's exquisite pan-roasted halibut entrée. "That really dry acidity and complex aroma help a lot of these lighter flavors really come through," he says. After all that lofty conversation, you might just consider savoring dessert with only the local voice of jazz, Tony "G" Gulizia, at the piano for company. For the perfect ending to this culinary dream, try the new, orange-vanilla flavored Dreamsicle crème brûlée,

a superb new creation by Grouse's revered pastry chef, Jessica Anderson. Grouse is open for dinner Sunday through Saturday, 5:30-9:30 p.m. The Pines Lodge offers free valet parking; reservations are highly recommended. • Pan Roasted Alaskan Halibut with english peas, sweet corn, meyer lemon, carrot-lobster jus. above Summer Tomatoes with crispy poached egg, pickled ramps, smoked aioli. above

BEAVER CREEK

HOOKED

122 THE PLAZA | BEAVER CREEK 970.949.4321 | HOOKEDBC.COM

by KIRSTEN DOBROTH photos by JUSTIN McCARTY

ife’s a beach at Hooked in Beaver Creek, where the focus on fresh fish is just as reminiscent of a breezy seaside bistro as it is a mountain seafood oasis. Hooked’s philosophy around fish is all encompassing; while the spot is renowned for sushi, sashimi and nigiri, its whole-fish preparations, listed under the U-Call-It section of the menu, are really the best way to experience all that the kitchen can imagine with the day’s catch. Tableside fishmongers are on hand with platters of the ever-changing selection to provide an explanation of the size, taste and preparations that might be best for the evening, and dazzle with their expert guidance. One of said fishmongers, Greg Ioki, explains that that the opportunity for guests to choose their fish for the meal is a great way to personalize the experience, and works well in the restaurant, which sees daily catches being flown in constantly throughout the week from all over the world. “We see anywhere from 75 to 150 different species of fish come

PRICE

Starters $5-$26, sushi rolls $15-$22 •••

AMBIANCE

An intimate island oasis in the mountains •••

SIGNATURE DISH

The Mexican Cocktail, or a selection from the U-Call-It Section •••

KID-FRIENDLY?

Oh yes — plenty to eat, plenty to see!

through here each year,” he says. “Explaining a little bit about the fish while it’s in front of guests and giving ideas for preparations that will go well with whatever fish we have in for the day is all part of the experience we like our guests to have.”

Experience it is, as the unique menu offering is a fantastic option to personalize the meal, and try several raw and cooked preparations with the fish; it’s a tasting enlightenment of sorts. This summer’s menu also features some refreshing and delicious

ceviches to get the evening started, and build off the light, airy, tiki atmosphere of the space — minus the palm trees. The Mexican Cocktail is a fantastic example, as it pairs the establishment’s signature penchant for seafood with a refreshing and flavorful mix of avocado and spice. The Coconut Ceviche is another favorite summer addition, which features a delightful blend of fresh fish, creamy coconut, orange and the gentlest hint of heat. Hooked’s inclination towards high quality doesn’t stop at the eats either; be sure to peruse the hooch list while paying a visit. The Way Up High, in particular, is the spot’s own version of an aviation, and is a fantastic sipper to match the caliber of any of the evening’s dishes. The summer cocktail list also features a Michelada, a mix of cerveza, sauces and spices, and is salt rimmed and served chilled — a necessity for sunny days on the restaurant’s patio. Hooked is open seven days a week, serving lunch and dinner daily. • The shrimp ceviche includes octopus, cucumber, red onion, tomato, avocado and Clamato juice. left Served on the "half shell," the coconut ceviche includes fish, citrus segments, fresh coconut and coconut milk; great paired with an in-house barrel-aged Mai Thai. above

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BLACK DIAMOND BISTRO by HEATHER HOWER photos by JUSTIN McCARTY

BEAVER CREEK

layfully elegant with the best scenery in Beaver Creek — that about sums up the Black Diamond Bistro in The Charter. The restaurant, which taunts diners with views of the luscious lap pool and of Strawberry Park, offers a Colorado-centric menu that tantalizes your taste buds with variations on favorites — that just might become your new favorites. “The menu will evolve throughout the season,” says Executive Chef Dan Kent. He’s been with Black Diamond Bistro for three years and has a slew of top-notch restaurant gigs under his belt. In other words, he knows what he’s doing and he does it with delight. “We have a few signature dishes with lots of flavor,” and then he works in seasonally yummy dishes, as well. Two of the signature dishes – panroasted half chicken and grilled salmon – are rock stars. Health-minded people are not supposed to admit to loving the chicken skin, but let’s be honest: It’s the best part. Flavorful, crusted in herbs and hauntingly delicious, it’s served with a side of razor-thin potatoes au gratin and seasonal vegetables. The entire meal shines. The salmon, with a cake of crispy ramen noodles in a beautifully light broth, keys into the gourmet ramen trend beautifully. This is a dish worth exploring and bonus: The salmon is healthy and sustainable.

Before the entrées, though, dive into the grilled artichoke, with sides of roasted pepper hummus and a light-asair pesto aioli. It’s a perfect alternative to fries or heavy starters. For those who need a salad to start their meal: go for the avocado caprese salad replete with homemade mozzarella that melts in your mouth with Italian extra virgin olive oil and balsamic. Desserts are another forte of Chef Kent. He likes to play with flavors and turn sweets around. The bananas foster

THE CHARTER AT BEAVER CREEK | 120 OFFERSON RD 970.845.3198 | BDBISTRO.COM

cake just might make you bananas: almond cake layered with peanut butter mousse, topped with glazed bananas and a side of decadent rum sauce. Don’t turn your head because your dining companion might eat it all (true story). For a chocolate option — because who doesn’t want one — try the chocolate ganache disk topped with crème brûlée set beside a yin-yang of chocolate and caramel sauces. While you’re basking in the early evening sunlight, enjoying the divine meal, sip on one of the restaurant’s signature drinks — a refreshingly different Charter Mule made with a local’s favorite, 10th Mountain bourbon, ginger beer, a healthy twist of lime in a cool copper mug; or give the Beaver Creek Lemonade a go (berry-infused vodka layered with lemonade). Sweet and strong — just the way locals like it. “It’s a great value for Beaver Creek,” says Matt Paula, the manager with boundless energy, who has been with the restaurant for two years. Between the sweet deck,

PRICE

Starters: $8-$15 Entrées: $22-$33 •••

AMBIANCE

Contemporary with stunning views •••

SIGNATURE DISH

Lamb osso buco with house-made spaetzle and butternut squash •••

KID-FRIENDLY?

Absolutely

easy access to Vilar performances, complimentary parking and scratch cooking, it’s hard to believe every local doesn’t already know about this little gem hidden in plain sight. • top left Grilled

Verlasso salmon with crispy ramen noodle and green onion cake, miso broth, Napa cabbage and summer vegetables. top right Crème brûlée with Callebaut chocolate ganache paired with bananas Foster cake with peanut butter mousse and rum sauce. left Pan-roasted Colorado half chicken with gratin potatoes, garden herb pan jus and summer vegetables.

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17 CHATEAU LANE | BEAVER CREEK | 970.845.8808 | SPLENDIDORESTAURANT.COM

by KIM FULLER photos by DOMINIQUE TAYLOR

hange can be nice, especially when what you like stays the same. The Splendido dining room still welcomes guests into a castlelike entrance with the accompaniment of a live pianist. With new art and no curtains, the space feels bright, lively and fresh. Its staff moves around between white cloth-covered tables as fluidly as ever, and Splendido’s new executive chef-owner, Brian Ackerman, is now holding down the still-tight ship of the beautiful open kitchen. Ackerman is continuing to deliver magic flavor through pristine ingredients, but the frills he creates add an extra element of splendid — a surprise you won’t see until the dish is dropped in front of you. The bison tartare appetizer, lovely with an ice cold prosecco or Garden Goddess gin cocktail, is composed with capers, shallot, sherry and a quail egg. The blanket of homemade potato chips on top are an unexpected and delicious addition, and hide the silky and tender meat beneath them until you grab a quarter-sized crisp, intuitively using it to scoop up a bite. “The menu is simple, so there’s nothing that you wouldn’t order because you don’t know what it is,”

says Ackerman. “It’s simplified, without descriptive words, which creates more waiter and guest interaction.” The new menu does include two Splendido staples, the Dover sole

and the Colorado lamb, but Ackerman says he is making all the dishes lighter, with a lot of fresh vegetables, dynamic textures and intricate flavors. The offerings will change often, and always with the seasons. Guests can also look forward to a new blackboard menu on the bar and patio, featuring fare like a tuna crudo with olive oil and a squeeze of lemon, king crab legs with drawn butter, a specialty burger, or farm fresh tomatoes with housemade mozzarella. You’ll read that the Long Island duck entrée comes with rhubarb, carrot, and frisée, but a server will elaborate on how it’s prepared two ways, and then will describe all the side renditions in their deserved detail. Pastry chef Sebastien Schmitt is a sweet addition to the team, and brings experience from French-born instinct, as well as his recent immersion in the cutting edge culinary scene of Sydney, Australia. Schmitt has the passion and precision of a true artist, with desserts that you won’t believe until you see, taste, repeat. Lemon, with fennel and olive oil — just wait until you try it. Great food is never about the decorative words on a menu, but rather the imaginative and complementary

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PRICE

Appetizers — $13 - $25; Mains — $34 - $62 •••

AMBIANCE

Chic mountain chalet •••

SIGNATURE DISH

Colorado Lamb with eggplant, chickpeas, peperonata and basil

renditions of texture and flavor on a plate. No matter what is on the menu, you can trust Ackerman and his team to deliver that Splendido “wow,” and maybe a few extra surprises, too. • Raw hamachi, piquillo peppers, smoked Marcona almonds, Naples oranges, bottarga and a roasted garlic vinaigrette. left Lemon custard fennel crumble, olive oil jelly, fennel granita and lemon sorbet. page 54 Creating tiramisu. above

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MAYA MODERN MEXICAN KITCHEN & TEQUILARÍA 126 RIVERFRONT LANE, WESTIN RIVERFRONT RESORT & SPA | AVON | 970.790.5500 | RICHARDSANDOVAL.COM/MAYABC

by HEATHER HOWER photos by JUSTIN McCARTY

AVON

aya is far from your typical run-of-the-mill vanilla hotel restaurant. The “modern Mexican kitchen” in the Westin Riverfront Hotel & Spa has vast windows that draw the eye up to Beaver Creek Mountain and the hand-made Mexican tiles surrounding the bar add to the south-of-the-border appeal — and encourage a tequila tasting at the bar. The round deep-seated booths beckon for an extended stay. Settle in for a nibble that tempts your palate with boldly interesting Mexican combinations on the robust menu. And know that Chef Kevin Delonay keeps an eye on the restaurant even on his days off. “Whenever I have family or friends visiting the Vail Valley, I always bring them in to Maya for dinner. It is a great way to experience everything and see it from the other side, which is important,” he says. Maya is a Chef Richard Sandoval restaurant, and Chef Delonay was promoted to executive chef two years ago, creating the sumptuous masterpieces the restaurant is known for.

Upon settling in to one of the highbacked booths, the most pressing decision is which margarita will start the evening. The list is lengthy with interesting twists — a fresh fruit margarita for a summery afternoon or the popular Agavero. The bar boasts more than 100 agave-based spirits and house-infused tequilas. When in Mexico — enjoy guacamole: When the avocado-laden cart rolls up, you know you’re in for a treat. All the food is prepared in-house — so fresh that the guacamole is made tableside exactly to your liking: spicy, chunky, smooth or salty; there’s the unusual bacon option or even tuna tartare. The chips are handmade right in the kitchen — it’s a challenge not to overnosh on them before dinner arrives. “We do make all of our own tortillas for the tacos and mole dishes. They are made with Maseca and masa harina,” the chef reveals. “I love making different tortillas and also exploring the many uses of the traditional masa.” The pork carnitas — hard-shell tacos with just a drizzle of chile pulla sauce and one decadent slice of avocado — starts the meal on a perfect note… not too spicy, not at all heavy and something that wakes up the

PRICE

$15 to $30 for just about everything •••

AMBIANCE

High-energy tequileria; colorful and comfortable •••

SIGNATURE DISH

Enchiladas and tacos, as well as the tablemade guacamole •••

KID-FRIENDLY?

¡Claro que sí!

tastebuds. Expect the carnitas and six to eight new appetizers this summer. The menu ranges with offerings of tacos, especialidades and enchiladas. The huitlacoche and wild mushroom enchilada is a savory, rich vegetarian option — even the

meat-aficionado at the table will love. Huitlacoche, a mushroom found on corn, gives a lovely lingering flavor. The carne asada, marinated in achiote, served with black bean puree and a smooth, creamy chile pulla sauce, is tender enough to cut with a butter knife. Save room, though, because dessert is a must: fried ice cream (pistachio, vanilla and cajeta with chocolate-drizzled bananas and whipped cream) to tres leches and chocolate decadence. There’s nothing rustic here; take your time to savor each modern Mexican bite. Weekends are special at Maya. Don't miss the wildly popular and excellent people-watching FAC, where locals and visitors flock to the expansive outdoor patio. On Saturdays, seasonal seafood, sides and live music are part of the $20 Summer Seafood Boil. Sunday evening pool parties at the Laps Pool Bar bring a bit of glamour to the mountains. • Tianguis quesadilla with pork carnitas, avocado, and habanero slaw. top right Huitlacoche and wild mushroom enchiladas with roasted garlic, Mexican ricotta cheese and fire-roasted poblano chile sauce, paired with Sandia Tajin, a watermelon cocktail. top left

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48 E. BEAVER CREEK BLVD. AVON | 970.748.WINE VIN48.COM

by KIM FULLER photos by DOMINIQUE TAYLOR

he chefs at Vin 48 are all about mixing it up. They’ll run specials on a nightly basis, and the dishes that become a hit may make their way onto the menu for a few weeks. Some things don’t change, like the mussels — a house favorite with chorizo, oven dried tomatoes, and a seasoned white wine sauce worthy of dipping slices of focaccia and spooning up mouthfuls. Guests who have already been to Vin have likely established what they love, but this restaurant is the place to keep your palate exploring. This summer, instead of the mussels order the sautéed manila clams — they are mind-blowing, and I would have never ordered them on my own because I love the mussels so much. In the center of the dish, a fresno-jalapeño biscuit soaks up the tomato-clam broth surrounding it, and thick rectangles of house-cured pancetta can accompany every bite of clam meat you eat. Every week the restaurant receives a whole heritage breed hog from Mountain View, which the kitchen staff breaks down in house. In addition to grilling and braising, they often

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cure, brine and smoke it with wood from Palisade that carries notes of fruits like peach, cherry or apple. “I don’t think too many people are using rustic-style barbecue in a finer setting,” says Sous Chef McLean Hyde, “so we are having a lot of fun with it.” This restaurant wine bar is known for its wide-variety of by-the-glass selections. Try the clams with a glass of Ovum

Riesling from Oregon's Rogue Valley, and don’t miss out on the La Quercia prosciutto burrata small plate, ideally with a pour of crisp Kerner from Alto Adige. Happy hour is one of the best times to visit Vin, especially in the summer when you can sit out on the patio, or in the wine bar on chilly evenings. From 5 to 6:30 p.m. daily, enjoy wine-by-theglass specials for $5, and a selection of small plates for $8, including the burrata and mussels, as well as dishes like braised goat tacos, wild mushrooms, smoked pork belly, and grilled broccolini and long beans. The kitchen maintains a menu of about 15 exceptional small plates, so ordering a variety for a group can be fun. The restaurant also features roughly five large plates on their menu, and nightly specials. Entrée-sized dishes like grilled Colorado bone-in lamb loins and Mountain View Ranch Pork du Jour satiate larger appetites, or more classic, appetizerthen-entrée dining rhythms. “We just have fun taking traditional things and turning them a little bit,” explains Hyde. “We still enjoy playing with contemporary offerings, but also with wholesome, rustic flavors that people love and come back for.” •

PRICE

Snacks and Small Plates — $6 - $16; Large Plates — $26 to $36 •••

AMBIANCE

A local favorite — low-key with upscale quality and service •••

SIGNATURE DISH

Sautéed Manila clams in a seasoned tomatoclam sauce, with a Fresno-jalapeño biscuit •••

KID-FRIENDLY?

Yes

Seared Colorado striped bass and shishito pasta. left Sautéed Manila clams, Fresnojalapeño biscuit and house pancetta in a tomato-clam broth. page 53 Grilled broccolini and long beans. above

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KIWI INTERNATIONAL DELIGHTS & COFFEE CO. 142 E. BEAVER CREEK PLACE | AVON | 970.949.4777 by TRACI J. MACNAMARA photos by DOMINIQUE TAYLOR PRICE

AVON

he kid in you can’t help but smile when you walk into Kiwi International Delights & Coffee Co. in Avon to find row upon row of ice creams, gelatos and sorbets with eye-popping colors that span the full spectrum. And the adult in you will feel good knowing that the frozen treats handcrafted in the Kiwi kitchen contain no artificial flavors or ingredients and no refined sugar. With a commitment to sourcing quality, organic ingredients, Kiwi’s healthconscious approach applies to all of its frozen treats as well as its crêpes, smoothies, and coffee drinks served in styles from across the globe. “All of our juices and smoothies are made at the moment they’re ordered,” says owner Martha Trillo. “We don’t bottle or store them in advance, so we’re able to offer each person the freshest, healthiest juice drinks and smoothies possible.” The same healthy ethic that goes into these beverages goes into Kiwi’s frozen fruit bars, which come in more than 40 flavors. Plus, Kiwi accommodates a variety of dietary considerations, with many vegan, gluten-free and dairy-free options available. BLENDED BALANCE Balance is the key to creating frozen delights, smoothies, and

Frozen delights: $3 - $7.50; light fare: $6.95 - $10.95 •••

AMBIANCE

Cozy dessert destination with light dining options •••

SIGNATURE DISH

All-natural frozen juice bars •••

KID-FRIENDLY?

Yes, absolutely

juices that taste good. Kiwi chooses fruit and vegetable combinations that complement each other, testing the results until desired flavors are enhanced while others fade into the mix. As much of the natural fiber as possible is also retained in the blending process to achieve maximum nutritional value. With natural fruit juices, honey, agave nectar or coconut sugar as sweeteners, the focus here is on authentic flavor instead of an over-thetop sugar buzz. “You won’t find any

white sugar in this kitchen,” Trillo adds. She’s given artificial flavors the nix, too, blending superfine minced mint, for example, into the mint chocolate chip ice cream for a taste that’s as subtle and refreshing as it is real. Kiwi also serves light fare for breakfast, lunch and dinner in addition to its international coffee selection. Not-to-miss menu items include sweet and savory crêpes, with smoked salmon or chicken and red bell pepper as lunchtime favorites and sweet treats that include the banana and Nutella crêpe topped with strawberry ice cream and chocolate sauce. And with 50 frozen flavors available at any given time from Kiwi’s 160-plus-flavor

repertoire, you’ll have many options to choose from for your affogato, the Italian-inspired dessert coffee that drowns ice cream or gelato in espresso for a frothy, drinkable delight. Finally, Kiwi International Delights & Coffee Co. is a place you’ll want to return to over and over again because it’s simply not possible to take in so many exciting ice cream, gelato, and sorbet flavors — chili chocolate, lavender, avocado, roasted fig, tiramisu — at once. • A selection of freshly pressed juices. House-made kiwifruit frozen bar dipped in chocolate. above A selection of house-made ice creams and cones. top left

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BOXCAR RESTAURANT & BAR by KIMBERLY NICOLETTI photos by DOMINIQUE TAYLOR

ith every turn, twist and taste at Avon’s Boxcar Restaurant & Bar, the food, drinks and décor delight all five senses. Walk in and see the swanky bar on the right and a few well-placed tables, you'll know the owners at Boxcar understand mountain modern, combining the casual comfort of mountain décor, friendliness and flavor with modern furnishings and modern food. Stylish designs include black textured square tiles on the ceiling, black-and-white photos against white walls and lines of cozy booths, as well as comfortable, contemporary chairs with a view of the open kitchen. This summer, the spacious patio — which looks up to Beaver Creek Mountain rather than out to a street — creates a dynamic and refreshing

atmosphere, with stringed bulbs, shade sails, hand-made metal light posts and bright green aspen trees. Starting in July and continuing every Thursday throughout the summer, another element is added to the mix: live music. Great acoustics, chic spaces and cozy seating stimulate the ears, eyes and body. The real reason to eat and drink — or both — at Boxcar again and again, however, involves the fresh ingredients and unique food and flavor combinations. To begin with, co-owner Hunter Chamness doesn’t adhere solely to Colorado brews, but he does offer one of the most comprehensive lists of beers in the Vail Valley. His revolving tap focuses on quality and diversity. "We are constantly rotating our tap system with small and interesting brewers in mind," he says, adding his wine and drinks list, much like his menu, is not all-encompassing. Carefully chosen red and white

wines, as well as distinctive cocktails, round out the selection. For a sharp stab, go for the Mad Hatter, containing whiskey, black tea, Benedictine and lemon. All of the flavors combine to make a well-rounded cocktail that still challenges the palate. For something out of the Pre-Prohibition Era, try The Last Word, a gin-based elixir sure to keep you off the wagon. For snacks at the bar, or at the tables, Chamness and his business partner, Chef Cara Luff, combine sweet jalapeño with brewer’s yeast for their Boxcar popcorn; another twist on the usual is the pretzel roll served with horseradish crème fraiche, a beer cheese sauce and whole grain mustard for dipping. Another huge hit is the roasted cauliflower with black garlic, lemon and gremolata. A favorite small plate, meanwhile, is the burrata and grilled endive salad, which includes house-made cheese, walnuts, apple and rye croutons. His beef tartar delivers a new twist on a traditional Italian recipe, while the buttermilk fried chicken served over crispy kale is unforgettable — the spiced kale is as good as French fries, and the chicken is lightly fried, then glazed with harissa-honey. Large plates include flaky Colorado striped bass, shrimp tortellini, brick chicken, grilled flank steak and a bacon cheddar burger, all served with amazing sides that smack of Chamness’ mild, yet flavorful, style.

182 AVON RD. | 970.470.4121 BOXCARRESTAURANT.COM

PRICE

Snacks: $4-$16; Large plates: $16-$31 •••

AMBIANCE

Modern gastropub with food that ranges from fun to fancy •••

SIGNATURE DISH

Beef Tartare with olive tapenade, fried garlic, pickled Fresno pepper and grilled sourdough •••

KID-FRIENDLY?

Kids menu available

Boxcar blends well-priced — and spiced — cuisine with unique cocktails and a variety of wines and beer, making it a modern and charming locale for your dining and quaffing pleasure. • Roasted cauliflower with black garlic, lemon and gremolata. top right Mad Hatter cocktail alongside beef tartare Puttanesca with olive tapenade, fried garlic, pickled Fresno peppers and grilled sourdough. left Brick chicken, herbed fingerling potatoes, goat cheese puree, baby carrots and rosemary jus. top left

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PRICE

Sides — $1.25 - $7.79; Pitas and salads — $6.49 - $11.99 Platters - $14.99; Family meal - $69.99 •••

AMBIANCE

Gourmet street food in a casual setting •••

SIGNATURE DISH

The Nicky’s Quickie — grass-fed lamb and beef gyro •••

KID FRIENDLY?

Yes

NICKY’S QUICKIE 141 MAIN STREET | MINTURN | 970.827.5616 | NICKYSQUICKIE.COM

by KIM FULLER photos by MICHA BAUER

MINTURN

uality meets convenience — that’s the way the Vail Valley does fast food, and that’s Nicky’s Quickie. The business is in its 12th year, known for fresh and flavorful Greek and Middle Eastern cuisine, available at local farmers’ markets, festivals, and from its quaint kitchen on Main Street in Minturn. Chef-owner Stephen Porter first started as an event vendor in 2004, opening the restaurant six years later. He realized quickly how many of his customers had ethical diets, allergy diets and specific food preferences, and he decided to cater to them all. “Once we started making food, I thought to myself, ‘why can’t I make a few simple adjustments as a chef and produce a gourmet street food that is going to be accessible to 95 percent of the population?’” shares Porter. I want our guests to be able to eat food with confidence regardless of their walk in life." Follow the allergy legend on the Nicky’s Quickie menu to see what’s vegetarian, gluten-free or soy free; meat-lovers, along with pig-free eaters, can chow down, too. “We do a lot of religious diets, too,” explains Porter. “We don’t allow pork in the restaurant so we can take care of Muslims and Kosher-leaning

Jews. We also take care of allergy diets, and vegans and vegetarians.” The original and signature gyro, the Nicky’s Quickie, is made from grass-fed lamb or beef. You can have it with chicken or veggies instead, but an all-around favorite is the Nicky’s Crispie — a crispy fried fava and garbanzo-filled falafel with greek spices on a grilled pita, with rosemary tahini vinaigrette, and lots of veggies. You can have a full pita or a half, or have it made salad-style. Ordering is painless, because you can get exactly what you want, no questions asked. Everything Nicky’s serves is homemade, from scratch, and you can find it locally this summer at the Vail and Minturn farmers’ markets, Eagle’s ShowDownTown, and of course, at the roadside restaurant in Minturn, which serves lunch and dinner, and offers take out, catering and in the winter, delivery. “The premise behind our menu is saying ‘yes’ to people and making it work for them,” Porter says. Larger appetites will want to check out the platter, which includes an organic mixed green Greek salad, potato latkes, grilled quartered pita and sauce served on the side. Families can order an Eat-Together-Meal with protein, pitas, salad, sauce and sides, for four to six people. “Nicky’s Tasty Sides” include organic red quinoa tabouli preservative-

free hummus and organic brown rice dolmas, among several other options. For dessert, try the Heartstopper — a decadent and delicious milkshake made from heavy cream, in chocolate, strawberry, caramel, coffee or baklava. Porter makes a vegan milkshake, too, confirming that although quick and convenient, Nicky’s leaves no foodie left behind.

Nicky's Quickie is available for dine-in, carry out and delivery throughout the valley. • top Nicky's Quickie Platter with organic mixed green Greek salad, organic potato and leek latkes, grilled pita and tzatziki sauce. above Chickie Salad with hormone-free, seasoned grilled chicken gently sautéed with Greek spices.

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The blood orangecello martini at Vista at Arrowhead is made with housemade orangecello â&#x20AC;&#x201D; and attention to detail. Enjoy it on the patio

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Cold-poached Maine lobster and heirloom tomato gazpacho bring decadence to the table at Vail's La Tour.

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A Week of

Monday

THE RAINBOW BASKET SUNDAE KIWI INTERNATIONAL DELIGHTS & COFFEE, AVON Twelve Mini Ice Cream Scoops | Chocolate Sauce Almonds | Whipped Cream

Sundaes

Kiwi International Delights & Coffee Co. in Avon features 50 flavors of ice cream, gelato, and sorbet made in house each day, and with so many amazing options, you’ll be giggling as you choose the 12 flavors that go into the Rainbow Basket. A mini ice cream scoop keeps this sundae’s portion in control, and all frozen desserts made at Kiwi International contain natural ingredients and flavorings — and no processed sugar. Be strategic in your flavor choices to avoid a strange, soupy mess. Classic chocolate and nut flavors meld nicely here, and consider adding some more exciting flavors that will work together, too, such as the jalapeño with dark chocolate and jalapeño chips ice cream and the chocolate chili gelato. Ask for chocolate sauce, almonds and whipped cream on top.

Tuesday

THE SOPAPILLA SUNDAE FIESTA’S CAFE & CANTINA, EDWARDS Cinnamon Sopapilla | Vanilla Ice Cream Strawberries or Chocolate Sauce Nuts | Whipped Cream | Cherry This family-owned restaurant in Edwards has earned a great reputation for its New Mexican family recipes made from scratch, but make sure you save room for its Sopapilla Sundae. Even if you get one sundae to share for the table, you won’t regret having a few bites of this cinnamon-crusted sopapilla that’s split open and filled with the makings of a delectable dessert.

Wednesday

THE MINTURN TATER SUNDAE MINTURN COUNTRY CLUB, MINTURN Cookies and Cream Ice Cream | Cocoa Powder Chocolate Sauce | Sliced Almonds | Whipped Cream From the Minturn Country Club, a family-owned steakhouse in Minturn, you’ll find The Minturn Tater, an award-winning dessert that looks like a baked potato but tastes like a bit of heaven. The tater-sized scoop of cookies and cream ice cream in this sundae is rolled into a log and filled with chocolate sauce that oozes from its center. The whole thing is then rolled in cocoa powder and topped with whipped cream, chocolate and sliced almonds.

T hursday

THE DULCE DE LECHE DAZZLER SUNDAE HÄ AGEN-DAZS ICE CREAM SHOP, LIONSHEAD, VAIL Dulce de Leche Ice Cream | Sliced Bananas | Caramel Sauce | Whipped Cream Häagen-Dazs is crazy for sundaes this summer, and its store in Lionshead offers five different versions that layer classic ingredients into a cup with this chain’s quality ice cream at its core. The Dulce de Leche Dazzler Sundae, for example, includes an ice cream that’s a combination of caramel and sweet cream, swirled together with ribbons of golden caramel, and topped with bananas, caramel sauce and whipped cream.

Saturday

THE TAGALONG SUNDAE ZIBBY’S ICE CREAM, MINTURN Tagalong Ice Cream | Reece’s Pieces | Hot Fudge | Whipped Cream Zibby’s Ice Cream in Minturn features eight housemade flavors at a time with rotating delights such as a Tagalong ice cream that contains chunks of the chocolate-dipped, peanut butter-layered Girl Scout cookie of the same name. Stick with the theme, choosing Reece’s pieces and hot fudge as your sundae’s toppings. Zibby’s is a place where you can get creative with other ice cream flavors such as Vail Mountain Coffee mocha almond or Frosted Flakes for exciting twists on the classic.

Friday

NUT TY CHOCOLATEDIPPED-AND-DUNKED WAFFLE BOWL SUNDAE MARBLE SL AB CREAMERY, VAIL AND EDWARDS Black Walnut Ice Cream | Chocolate & Nuts Waffle Bowl | Chocolate Sauce | Heath Bar Topping | Whipped Cream | Cherry Marble Slab Creamery is a global franchise with small-batch ice cream Vail locals have grown to love, and its wide selection of waffle bowls dipped in chocolate and then dunked in toppings make especially decadent sundae containers. Whether you choose the white chocolate waffle bowl dipped in sprinkles or the dark chocolate waffle bowl dipped in classic sundae nuts, you’re sure to find an ice cream flavor, topping and sauce to fill it for a unique sundae that depends entirely on your creative tastes.

Sunday

THE FAT ELVIS SUPER SUNDAE JOE’S FAMOUS DELI, VAIL Fat Elvis Ice Cream | Hot Fudge | Chopped Nuts | Whipped Cream | Cherry Joe’s Famous Deli makes its own ice cream in house right in the heart of Vail Village and features exciting flavors such as Fat Elvis, which mingles peanut butter with banana and bacon, and 10th Mountain Burnt Sugar Bourbon, a nod to 10th Mountain Whiskey & Spirit Company, the local distillery just down the street. With 24 ice cream flavors offered daily, you’ll have a lot of options for the Super Sundae, which includes one ice cream flavor and one topping, served with whipped cream and a cherry on top. Joe’s also makes an Ultimate Banana Split, with three ice cream flavors and a Brownie Sundae that’s smothered with Belgian hot fudge.

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FORTUNE COOKIES

have roots from Japan.

Tiramisu means “pick-me-up.” Korma is an Indian sauce made with nuts and dried fruit.

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Goat cheese takes about three days to make.

ROMAN SOLDIERS R EC E I V E D A K I LO O F D R I E D G R A I N D A I LY.

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285 Bridge Street Vail, Colorado 81657 970/476.1987