EAT // Winter 2020 by Carly Arnold

an epicurean experience

- w i n t e r 2020 -

PHOTO GALLERY CREATIVE COCKTAILS

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LIVE!

B E AV E R C R E E K

2019-20

Joshua Bell

Tâ&#x20AC;&#x2122;S ON A H W E E S WEEK S I H T E G S TA

VIL

Cirque Flip Fabrique

G R O . C A P AR

Comedian Brian Regan

UNDER THE ICE RINK IN BEAVER CREEK | FREE Parking Available

DAN TELLEEN Creating Heirlooms Since 1970

VAIL VILLAGE 970.476.4760

Aquamarine crystal fragment and aquamarine faceted beads combined with 18k gold

TOURNESOL RESIDENCES Avon, CO/Beaver Creek

luxury condominiums state-of-the-art technology incredible location

Coming Soon For information | 303.726.0455

ART MAKES OUR WORLD BEAUTIFUL. MAKE YOUR HOME YOUR SANCTUARY. FINE ART IN TWO LOCATIONS IN BEAUTIFUL BRECKENRIDGE.

ART MAKES OUR WORLD BEAUTIFUL. MAKE YOUR HOME YOUR SANCTUARY. FINE ART ADVENTURES BY THE CREEK IN BEAUTIFUL VAIL VILLAGE.

REEK DRS. TIN. IN VAIL 421 S. MAIN 223 ST. G &ORE 100CN. MAIN BRECKENRIDGE 421 S. MAIN223 ST.G&ORE 100CN. MAIN ST. IN BRECKENRIDGE REEK DR. IN VAIL 970.476.4883 AITMANART.COM 970.547.8399 R RAITMAN ART.COM

A RECIPE FOR PURE

HARMONY

PACK A PICNIC, BRING YOUR FRIENDS AND ENJOY AN EVENING OF AMAZING MUSIC.

SEASON 33 June 25â&#x20AC;&#x201C;August 6, 2020 Vail, Colorado

CHAMBER ORCHESTRA OF EUROPE

Learn More & Get Tickets BRAVOVAIL.ORG | 877.812.5700

NEW YORK PHILHARMONIC

DALLAS SYMPHONY ORCHESTRA THE PHILADELPHIA ORCHESTRA AND MUCH MORE!

THE PERFECT DAY OR NIGHT OUT F O R S H O P P I N G , D I N I N G & E N T E R TA I N M E N T

RESTAURANTS

OVER 20

RETAIL SHOPS

MOVIE THEATER

RIVERSIDE WALKING

TRAILS

ALL OF THIS IS WAITING FOR YOU AT THE RIVERWALK AT EDWARDS.

ITâ&#x20AC;&#x2122;S TIME FOR YOUR PERFECT DAY OR NIGHT OUT. Stretching along the banks of the beautiful Eagle River, the Riverwalk experience will amaze your senses. Just minutes from Vail and Beaver Creek and always convenient, free covered parking.

WWW.EDWARDSRIVERWALK.COM 970.306.6161

Minturn offers unique alternatives for casual dining. www.minturn.org •

THE MINTURN SALOON

@GoMinturn • #MakeIt2Minturn

MINTURN COUNTRY CLUB STEAKHOUSE

One of the 10 most historic & iconic restaurants in Colorado (Denver Post). Folks have been enjoying great food and drinks at this location since 1901. Mexican Food and Margaritas, Wild Game Birds and Ribs are all favorites on the menu. Ski down from the Minturn Mile and join us for Happy Hour.

The only thing missing is the Golf Course! Famous for our extensive salad bar and grill-your-own surf and turf! A great location for large groups and families to get out of their seats and mingle over the grill.

146 Main Street in Minturn (970) 827-5954 www.minturnsaloon.com

131 Main St. in Minturn (970) 827-4114 www.minturncountryclub.com

THAI KITCHEN

Magustos is where you go for bar food! A huge variety of appetizers and sides, scrumptious salads, specialty or build your own burgers and pizza, pasta, subs, sandwiches and wraps. Wide selection of beer and cocktails.

Finally authentic Thai food in a ski town! Fresh appetizers, soups, noodle dishes, curry dishes and sautéed entrées. Leave room for dessert!

141 Main St. in Minturn (970) 445-7499 www.tinyurl.com/thaikitchenminturn

KIRBY COSMOS BBQ

The best BBQ in the Vail Valley, our BBQ hails from Asheville, NC and Greenville, SC. Sit back, relax, roll up your sleeves and enjoy.

474 Main Street in Minturn (970) 827-9027 www.kirbycosmos.com

SUNRISE

MAGUSTOS

101 Main Street in Minturn (970) 827-5450 magustos.com

BC BACKCOUNTRY WINGS AT THE COWBOY BAR

“The High Country’s ONLY Wing spot!” Featuring 10 different flavors and 4 different heat levels!

455 Main Street in Minturn (970) 763-5621 www.backcountrywings.com

VAIL MOUNTAIN COFFEE AND TEA

Sunrise Minturn serves specialty coffees and breakfast and lunch all day. Experience high quality food in an eco-friendly modern environment. Cocktails also available.

VMCT is committed to providing the best quality coffee and teas that have the least impact on the environment. Check out the Roastery Café to taste the products for yourself.

132 Main Street in Minturn (970) 827-5353 www.sunriseminturn.com

23698 US Hwy 6&24 in Minturn (970) 827-4008 www.vailcoffee.com Located in the Meadow Mountain Business Park

All restaurants are located within walking distance of one another, on Minturn’s historic Main Street. Just minutes from both Vail and Beaver Creek Resorts! Dinner reservations recommended during peak season.

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EDITOR’S LETTER

VAIL DAILY PUBLISHER Mark Wurzer | mwurzer@vaildaily.com

VAIL DAILY MAGAZINE DIRECTOR FOOD IS MY L ANGUAGE. I grew up on the kitchen counter,

helping my mom cook before I could talk. My daughter does the same, carefully measuring out the cinnamon or making off with a stick of butter. Food is both sustenance and pleasure, and so garners an important place in our lives. I love this part of my job, where I get to walk into Vail Valley restaurants and ask questions, try dishes and watch chefs banter with one another. Twice a year we do this for EAT, and a theme always shakes out. Sometimes it’s an ingredient — I remember the year Scottish salmon was everywhere. Other times it’s a technique — hello, sous vide. But this year it’s a concept: family. In almost every conversation I had with chefs and restaurateurs, the talk inevitably turned to family. Most wanted guests to feel like family, or honored guests in a welcoming home. But all recognized that their restaurant staffs were already a family, working together under oftenstressful circumstances to feed strangers and friends. Breaking bread might be basic, but that’s just another word for essential. And it means something. Welcome to the latest edition of EAT. The chefs, general managers and restaurateurs ask us to come in and we do. We eat, we ask questions, and then we try to capture the experience in words and photos. We hope to play matchmaker, connecting hungry people with exactly the restaurant they’re looking for. There are certainly plenty from which to choose. Cheers,

Jim O'Rourke | jorourke@vaildaily.com

EDITOR Wren Bova | wren@vaildaily.com

ART DIRECTION & DESIGN Carly Arnold Creative | hello@carlyarnold.com

PHOTO EDITOR Dominique Taylor | taylordmedia@icloud.com

FOUNDER Mark Bricklin | mbricklin@vaildaily.com

ADVERTISING SALES COORDINATOR Krystal Brunell | kbrunell@vaildaily.com

CONTRIBUTORS Kristin Anderson, Charles Townsend Bessent, Katie Coakley, Krista Driscoll, Barry Eckhaus, Kim Fuller, Brenda Himelfarb, Heather Hower, Amy Kisielica, Traci J. Macnamara, Justin Q. McCarty, Kari Mohr, Kimberly Nicoletti, Susi Thurman, Melanie Wong

DESIGN MANAGER Afton Pospíšilová | apospisilova@cmnm.org

Wren Bova

ADVERTISING DESIGN TEAM

EDITOR

Carl Chiocca, Jordan Lugibihl, Madelyn Lybarger, Malisa Samsel

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

ON THE COVER: P HO T O B Y D OMINIQ UE TAY L OR At Zino Ristorante in Edwards, the butternut squash gnocchi with braised short rib, goat cheese and sugo embraces the winter season. Pictured with an Ortolana salad with grilled portabello mushrooms, winter squash, artichokes and beet vinaigrette, and house-made focaccia.

CMNM EAST ASSOCIATE GM Meg Boyer | mboyer@summitdaily.com

SWIFT MAGAZINE DIRECTOR Susan Ludlow | sludlow@swiftcom.com

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 ©2019 Colorado Mountain News Media. All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited.

Vail Mountain Lodge & Spa Townhome

Located in the exclusive Vail Mountain Lodge & Spa in the core of Vail Village, this magnificent three-story townhome includes 2,799 square feet, four bedrooms, four bathrooms and media room. Take in the serene sounds and views of beautiful Gore Creek and Vail Mountain from the spacious outdoor balconies. Enjoy room service available from award winning Terra Bistro Restaurant, relax and be pampered in Vailâ&#x20AC;&#x2122;s most exclusive spa, or work out in state-of-the-art Vail Athletic Club.

285 Bridge Street Vail, Colorado 81657 970/476.1987 www.ronbyrne.com

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PHOTO EDITOR’S LETTER WINTER IN THE VAIL VALLEY IS A SEASON OF NEW BEGINNINGS

and reconnecting with old friends and family. This is especially evident when we head out to our local restaurants to start photographing for EAT magazine. New people move to town for the ski season, new restaurants open, bringing a fresh palate of ideas, and longtime favorite restaurants remodel and revamp their menus with modern additions. As EAT photographers, we are often some of the first people to see all that is new. At EAT, we also added two new members to our photo team who bring fresh eyes to our publication and keep the rest of us veterans on our toes, pushing ourselves for original perspectives. While there is plenty of new to celebrate each winter, we also celebrate the tried and true. The Vail Valley is a tight-knit community where the idea of family is an integral part of our culture. In a place where most people are from everywhere but here, friends, coworkers and even customers can quickly become part of our local family. What better way to enjoy one other’s company this winter than over a delicious feast. This season we hope that EAT leads you out to savor the familiar and the innovative cuisine in our Valley’s restaurants with old and new family and friends. Dominique Taylor PHOTO EDITOR

F O R K F U L L O F F L AV O R P HO T O B Y D OMINIQ UE TAY L OR Linguini with lump crabmeat, shrimp, asparagus and sun-dried tomatoes at La Bottega in Vail.

Representing Vailâ&#x20AC;&#x2122;s Most Exclusive Homes... 454 Beaver Dam Road Located 50 steps off the slopes, this authentic European Chalet offers six bedrooms, nine baths, family room, media room, office, and ski-room. Expansive outdoor living areas include fabulous spa grotto with fireplace and is just a short walk to the heart of the Village.

315 Forest Road Nestled amongst mature pines and just a short walk to Vail Village is the perfect Forest Road retreat. This four-bedroom, six-bathroom home is ideal for entertaining guests with spacious kitchen, separate media room, and beautiful outdoor balconies.

82 W. Meadow Drive Ideally located on the banks of Gore Creek in Vail Village, this five-bedroom, seven-bathroom residence boasts location, views and luxury. Large private deck allows you to take in the beautiful views of Vail Mountain and Gore Creek. Access to pool, spa and gym with included Four Seasons Gold membership.

WWW.RONBYRNE.COM

285 Bridge Street Vail, Colorado 81657 970/476.1987

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PHOTO GALLERY Beautiful creations from talented chefs. BY KRISTIN ANDERSON, DOMINIQUE TAYLOR AND CHARLES TOWNSEND BESSENT

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

BOTTOMS UP Navigating the wide world of stemware BY AMY KISIELICA

LIVELY LIBATIONS

LAST LOOK

A collection of grown-up drinks for the season

A sweet finish at Remedy Bar in Four Seasons Vail.

BY EAT STAFF

BY DOMINIQUE TAYLOR

Development Opportunities... 816 & 826 Forest Road The most spectacular development lots on Forest Road. Ski-in directly from Simba Ski Run. Magnificent views of the Gore Range and Red Sandstone mountain. Both lots are zoned primary/secondary and can be two residences or one single-family with over 10,000 square feet. One of the last development sites on Forest Road.

1326 Spraddle Creek Road, Lot 14 Rare chance to build your dream home in Vailâ&#x20AC;&#x2122;s most exclusive neighborhood. This is the last lot available in Spraddle Creek, Vailâ&#x20AC;&#x2122;s only gated community. With over 6 acres the opportunities are endless to create the most sizeable estate in Vail, capable of reaching over 16,000 square feet. Magnificent views of Vail Mountain and bordered by National Forest Land, enjoy the privacy and unlimited hiking on thousands of acres. This private community provides 24/7 security and services with a membership to the coveted Passport Club for direct access to Vail Mountain.

Prices start from $6,200,000

WWW.RONBYRNE.COM

285 Bridge Street Vail, Colorado 81657 970/476.1987

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CONTRIBUTORS

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WREN BOVA Editor Favorite cooking partner I’ve got two: My sister, Lori, who is intuitive, inspired and organized. And my 5-year-old daughter Adelaide Blue, who has become quite the pancake flipper and vegetable slicer. Ingredient for the season Hot chile “crunch,” which can be added to anything. Three herbs/spices you reach for most Aleppo, cumin and turmeric. To cheer you up, offer you... Vino. You 10 years ago versus you now: how differently do you eat I eat a lot less sushi, a lot more greens. Food destination at the top of your list Thailand. This season’s adult beverage Whatever Harry’s pouring.

DOMINIQUE TAYLOR Photo Editor Favorite cooking partner Myself but I’m learning to share the space with my partner. Technique for the season I’m all about crock pot. Favorite meal of the day Every meal. I hate to waste a meal on anything less than delicious. Three herbs/spices you reach for most Thyme, curry spice (which is cheating because it's a mix of spices) and turmeric.

Fancy ingredient you wish you could afford regularly I wish I could afford duck every day — and a chef to cook it well. To cheer you up, offer you... Curry or a meat pie. You 10 years ago versus you now: how differently do you eat I like a bigger variety of foods but I have to eat less! Food destination at the top of your list Myanmar. Favorite snack to serve others Pistachios and salted almonds. This season’s adult beverage The perfect Mexican coffee.

KIM FULLER Writer Favorite cooking partner My sweet dog Jack Muffin, always at my feet in the kitchen and I don’t mind at all. Favorite meal of the day Après. You 10 years ago versus you now: how differently do you eat Quality over quantity. Food destination at the top of your list I’m visiting Paris right now and it’s my ideal and favorite food destination! Favorite snack to serve others Cheese board. This season’s adult beverage Chablis.

KIMBERLY NICOLETTI

MELANIE WONG

KRISTIN ANDERSON

Writer Favorite cooking partner My husband. Ingredient for the season Ginger. Favorite meal of the day Breakfast crepes. Food destination at the top of your list Italy.

Writer Favorite cooking partner My husband, although us cooking together is less "Chocolat" and more "Chopped" because of our adversarial cooking styles. I'm all about healthy ingredients, efficiency and comfort foods. He's all about complicated, 20-step recipes with at least three exotic ingredients we have to buy off Amazon. Fancy ingredient you wish you could afford regularly Truffles and truffle oil — they make everything delicious. You 10 years ago versus you now: how differently do you eat I wouldn't have recognized a good wine and cocktail list from a phone book 10 years ago. Now, I love learning about how wines and craft cocktails can bring out the flavors in food. Food destination at the top of your list Iran — Persian food is so fragrant and beautifully done, and I'd love to experience it from the source. This season’s adult beverage I've been making hot buttered rum and spiked apple cider at home, and they are amazing on cold winter nights.

Photographer Favorite cooking partner My husband. Dish for the season Roasted Brussels sprouts and veggies. Favorite meal of the day One shared with family. To cheer you up, offer you... Cheese and chocolate fondue. Food destination at the top of your list Italy. Favorite snack to serve others Mini quiches.

SUSI THURMAN Photographer Favorite cooking partner My daughter Anais. Although it takes great patience due to her 5-year-old mind, she’s fascinated with ingredients and how she can get creative with a meal. Dish for the season Soups! So versatile and comforting to the soul. Favorite meal of the day Any meal! Breakfast, lunch, snack, dinner. I love all those words! Three herbs/spices you reach for most Garlic, cumin and sofrito. Fancy ingredient you wish you could afford regularly Saffron. To cheer you up, offer you... Triple crème brie. You 10 years ago versus you now: how differently do you eat Eating with intention and giving my body fuel with good food. Sometimes bad, but in tablespoons. Food destination at the top of your list India. Favorite snack to serve others Charcuterie. This season’s adult beverage Paloma or red wine.

HEATHER HOWER Writer Favorite cooking partner I love being alone in my kitchen. Favorite meal of the day I'm sort of an allday grazer. Keeps my options open. Three herbs/spices you reach for most Rosemary. Ginger. Turmeric. To cheer you up, offer you... The eggnog listed below. You 10 years ago versus you now: how differently do you eat More family style and less adventurous thanks to the family. Favorite snack to serve others Pistachios for grab and go. A little charcuterie if there's more time. This season’s adult beverage Homemade bourbonspiked eggnog.

44 West Meadow Drive

Rare five-bedroom, five-bathroom condo on the banks of Gore Creek. Unique location provides privacy right in the heart of Vail Village within walking distance to the slopes. Bathed in sunshine with floor to ceiling windows and private patio overlooking the creek and Vail Mountain. Boutique building with excellent amenities including large pool, hot tub, gym and spa area with sun drenched views to the west. Private garage with two heated underground parking spaces and large storage bay.

Mike Spiers 970-390-7280

285 Bridge Street Vail, Colorado 81657 www.ronbyrne.com

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KATIE COAKLEY Writer Favorite cooking partner My dog Ferdinand — he likes to eat the bits of veggies I'm chopping (especially broccoli). Technique for the season My crockpot. Yes, I could upgrade to an Instant Pot but I feel like it's yelling at me. Favorite meal of the day Brunch. I don't wait for weekends to portmanteau my meals! Three herbs/spices you reach for most after salt and pepper? Red pepper flakes, cinnamon and hot sauce. Fancy ingredient you wish you could afford regularly A private chef. Food destination at the top of your list Georgia (the country, not the state). This season’s adult beverage Rocky Mountain Peppermint Schnapps from CO-based Lee Spirits Company.

Pure vanilla. To cheer you up, offer you... I’m easy, pizza! You 10 years ago versus you now: how differently do you eat I’m eating a lot less beef. Food destination at the top of your list I’ve heard good things about Portland, Oregon. This season’s adult beverage Samuel Smith’s Winter Welcome Ale.

CARLY ARNOLD Art Director and Illustrator Favorite meal of the day Breakfast/brunch. To cheer you up, offer you... Any sort of warm noodle bowl… or donuts. Food destination at the top of your list Thailand. Favorite snack to serve others Caprese skewers. This season’s adult beverage Champagne.

BRENDA HIMELFARB

BARRY ECKHAUS JIM O’ROURKE Magazine Director Favorite cooking partner My wife, Becky. Favorite meal of the day Dinner. Three herbs/spices you reach for most Rosemary, ginger and curry powder. Fancy ingredient you wish you could afford regularly

with you or setting your intentions for the day over a cup of coffee and a meal first thing. To cheer you up, offer you... A slice of pizza and a beer. It's so simple, warming and without borders. Everyone can sit down and connect over a slice. Food destination at the top of your list I've read recently that the street food in the Philippines is very big and the fish is fresh. I spend most of my year in the mountains so an ocean destination like the Philippines is at the top of my list. This season’s adult beverage A hot toddy. There have been a few days throughout the change of seasons where I have felt a bit under the weather and I've finally embraced what my mother has always said, "a little whiskey always helps when you aren't feeling good."

Photographer Favorite cooking partner A bottle of wine. It helps me take the focus off of trying new dishes and the inner head game of whether I'm timing something right and getting something perfect. Favorite meal of the day Breakfast. There is something about sitting down, focusing your attention on someone

Writer Favorite cooking partner Alan, my husband, is my favorite cooking partner. Ingredient for the season I'm all about fried or baked Brussels sprouts. Favorite meal of the day Breakfast, by far. To cheer you up, offer you... To cheer me up offer me anything Southern fried, like tomatoes. Food destination at the top of your list Florence, Italy is at the top of my food destination list. This season’s adult beverage My beverage is always Prosecco — anytime, anywhere.

KRYSTAL BRUNELL

KARI MOHR

Advertising Assistant Favorite cooking partner Willow – my goofy Goldendoodle who benefits from my clumsiness. Ingredient for the season Clove – game changer in an apple pie. Three herbs/spices you reach for most Ginger, cumin and cinnamon Fancy ingredient you wish you could afford regularly Truffle oil and Kaserei Kraus Rampe Kase. To cheer you up, offer you... English breakfast tea with honey at 140 degrees, anytime. You 10 years ago versus you now: how differently do you eat Now, I enjoy semi-warm finger food. Before children, I had the flexibility to experiment with spice and technique but now I settle for whatever I can make in under 30 minutes. Food destination at the top of your list Thailand. Street food alllll day. Favorite snack to serve others Trusty charcuterie board or stuffed mushrooms on the Traeger. This season’s adult beverage Great Divide Chai Yeti or Pliny the Elder.

Writer Ingredient, technique or dish for the season Once winter hits, I'm baking nonstop. From vegan options to my grandmother's classic recipes, you name it, I'm probably baking it. I love the excuse to indulge, share with friends, and of course make my house smell amazing. Favorite meal of the day Elevensies. Food destination at the top of your list Anywhere in Japan! My friends who have visited rave about the food; I can't wait to get there myself.

MARK BRICKLIN Founder Favorite cooking partner My wife. Technique for the season Sous vide. Favorite meal of the day Lunch. To cheer you up, offer you... Crab & shrimp. Food destination at the top of your list Portland, ME. Favorite snack to serve others My wife’s garlic kale chips. This season’s adult beverage Cream soda.

Rated among the Nation's Top Food & Wine Festivals by Forbes.com, USA Today and the Travel Channel

TASTE OF VAIL | APRIL 1-4, 2020 Debut of Rosé 2020 First Taste of 2019 Rosé

Mountain Top Tasting at Eagle’s Nest

Wednesday, April 1, 2020 | 4-7 PM Be the ﬁrst to experience the international unveiling of 2019 Rosés.

Friday, April 3, 2020 | 12-2:30 PM Join Taste of Vail for the crème de la crème of outdoor tastings. Held at 10,350 feet above sea level, accompanied by tastings of gourmet food, beer, wine, and spirits. Snow or shine.

The American Lamb Cook-Oﬀ & Après Ski Tasting Thursday, April 2, 2020 | 3-6 PM $6 Tasting Tickets Available | 6 For $25 Experience tastings from 30 of Vail's ﬁnest chefs and sample from 55 wineries, brewers, and spirits.

The Grand Tasting & Auction 2020: Celebrate the 30th Year Saturday, April 4, 2020 | 5-8 PM Taste of Vail's annual best of the best, decadent, and unparalleled wine and culinary spectacle. This event features all of the Taste of Vail’s 55 wineries, 30 restaurants, and a premium auction.

LEARN MORE & PURCHASE TICKETS AT WWW.TASTEOFVAIL.COM SPONSORS TO DATE

The 13th rib has double the meat — 9 ounces — and so that's what La Tour uses. Crusted with herbes de Provence, it's served with potato dauphinoise, baby carrots and smoked red pepper lamb jus. PHOTO BY SUSI THURMAN

Lucky 13 #

Personal Pumpkin

The sweet winter pumpkin at WYLD is filled with a saucy farro and micro greens. PHOTO BY DOMINIQUE TAYLOR

Grated foie gras snows upon ahi tuna at Splendido at the Chateau. PHOTOS BY DOMINIQUE TAYLOR

Let It Snow

l i v ! e D Y ou

At El Sabor in Lionshead, the Camarones del Diablo get their heat from a house pepper blend. Best served with warm tortillas and cold beer. PHOTO BY DOMINQUE TAYLOR

Yellowfin tuna poke with yuzu, cucumber, avocado, jalapeĂąo crema and plantain chips from The Chophouse of Vail and Beaver Creek. PHOTO BY SUSI THURMAN

e k o P y e k o H e Th

Grilled mahi mahi tacos with roasted corn, avocado and chipotle slaw, served with Mexican rice, beans and a margarita at Maya Mexican Grill in Avon. PHOTO BY DOMINIQUE TAYLOR

Taco the Town

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EAT HERE NOW AVON

EAGLEVAIL

25 25 26 26 27 27 52 52 82 82

52 Rocky Mountain Taco 52

Blue Plate Maya Modern Mexican Kitchen and Tequilería Vin48 Rocky Mountain Taco Loaded Joe’s

BEAVER CREEK 28 Allie's Cabin 28 29 Alpine + Antlers 29 30 Beano's Cabin 30 31 Black Diamond Bistro 31 32 Dusty Boot Roadhouse 33 Grouse Mountain Grill 33 34 Hooked 34 35 The Met Kitchen 35 36 Mirabelle 36 37 The Ritz-Carlton, Bachelor Gulch 37 Sakaba 38 The Ritz-Carlton, Bachelor Gulch 38 WYLD 39 SaddleRidge 39 40 Splendido at the Chateau 40 41 Toscanini Ristorante 41 42 Zach's Cabin 42 59 Blue Moose Pizza 59

AT LARGE 43 Chow Time 43 44 Fondue at Home 44 45 Red Maple Catering 45

EDWARDS 46 Gore Range Brewery 46 47 The Rose 47 48 Vista at Arrowhead 48 49 Zino Ristorante 49 50 The Bookworm of Edwards 50 50 Lauren’s Kitchen 50 51 Marko’s Pizza 51 51 Village Bagel 51 78 Sundae 78

MINTURN 53 Minturn Country Club 53

VAIL 54 The 10th 54 55 Almresi 55 56 Alpenrose 56 57 Avalanche Pub 57 58 Bistro Fourteen 58 59 Blue Moose Pizza 59 60 Bōl 60 61 El Sabor 61 62 El Segundo 62 63 Elway’s Vail 63 64 Fall Line Kitchen & Cocktails 64 65 The Fitz Bar & Restaurant 65 66 Four Seasons Vail - Flame 66 67 Four Seasons Vail - The Remedy Bar 67 68 Game Creek Restaurant 68 69 Garfinkel's 69 70 Gessner 70 71 Grill on the Gore 71 72 La Bottega 72 73 La Tour 73 74 Leonora Restaurant 74 75 Los Amigos 75 76 Pepi’s Bar and Restaurant 76 77 Russell's 77 78 Sundae 78 79 Tavern on the Square 79 80 Terra Bistro 80 81 Vail Chophouse & Beaver Creek 81 Chophouse 82 DeliZioso Mercado 82 82 Loaded Joe's 82

v a i l d a i l y

BLUE PLATE by WREN BOVA photos by CHARLES TOWNSEND BESSENT

hen I pop into the kitchen to talk to Chef-Owner Adam Roustom, he’s flipping through a hand-written notebook, looking for a recipe. Grabbing some kosher salt and baking soda, he heads to the back where there are eight meaty pork shanks. He wants to cook them so the skin bubbles up into crackly deliciousness, much like schweinshaxe,

48 EAST BEAVER CREEK BLVD | AVON 970.845.2252 | BLUEPLATEAVONCOM

while keeping the meat tender. “I’m going to try something different,” he says. It will not be the only time he utters that sentence. And he’s off, first working on the pork, then moving on to roasting king crab legs, another experiment in cooking technique. He periodically stirs the chili pot, coaching his sous chef on how to make the spicy soup, while calling out requests to his line cooks. He grinds the falafel. He toasts pita. He tops a croque of onion soup with cheese and puts it under the broiler. Tired yet? Chef Adam’s not. He thrives in his environment — his kitchen — which is part laboratory, part home. Chef Adam and his wife, Elli, own and operate Blue Plate in Avon. Drawing from her Austrian heritage, his childhood spent first in Syria and then on the East Coast, their collective fine dining experience as well as whatever else intrigues him, the menu is pretty diverse. “We’re eclectic, but you’re going to get stuff that’s really good,” promises the chef. Case in point: the Vietnamese spring rolls. Fried crisp then served with napa cabbage, pickled veggies and fresh herbs, you roll your own snack in

a cabbage leaf and then happily dip the little cigar in black bean sauce. Other highlights include the beef tacos with truffle aioli, Casablanca PEI mussels and Elli’s Brussels sprouts with a Dr. Pepper reduction. Everyone has their own favorite, and over the years several dishes have been “signatures.” For some it’s the meatloaf. Others swear by the schnitzel. Recently, the 32-ounce tomahawk and 32-ounce porterhouse steaks have been big hits. And I'm partial to the Middle Eastern offerings. The only consensus on the menu as a whole is, it’s good. Last summer, the Roustoms purchased two refurbished gondola cars and installed them on the Blue Plate patio. Named Hansel and Gretel, they’ve been converted into private dining areas. Paneled in wood and charmingly decorated, they make for a cozy and unique experience. Equipped with both air conditioning and heat, pillows and blankets add a layer of comfort to the dining benches. “Basically, you’re served by your own butler,” says Chef Adam. Available by advance reservation only, there are three options for the meal, with optional wine pairings: à la carte off the Blue Plate regular menu, the Traditional Alpine menu or the Chef’s Tasting menu. The Traditional Alpine menu highlights Elli’s favorite Austrian dishes, and is served on traditional Austrian china. As for the Chef’s Tasting

PRICE

Lunch: $8-$14 Tapas: $8-$14 Dinner: $14-$34 •••

AMBIANCE

Friendly, eclectic neighborhood restaurant •••

SIGNATURE DISH

32-ounce tomahawk and 32-ounce porterhouse steaks, along with crablegs

menu, it’s a customized experience based on information the guest provides about preferences. It’s on the Chef’s Tasting menu that Adam gets the most creative and playful, making such dishes as Kibbe & Tournedos — two different approaches to beef — and Egg & Egg — spiced and cured eggplant with a poached egg for one dinner, though the egg plus egg variations are numerous. “The Chef’s Tasting menu is an elevated experience," he says. “It’s never anything straight off the menu — it’s always created for your preferences.” • Hansel and Gretel, two refurbished gondola cars, are available for private dining at Blue Plate. left Colorado lamb shank with warm Syrian yogurt sauce, jasmine rice, toasted nuts, cucumber and cabbage salad. above

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MAYA MODERN MEXICAN KITCHEN & TEQUILERÍA 126 RIVERFRONT LANE, WESTIN RIVERFRONT RESORT & SPA | AVON | 970.790.5500 | RICHARDSANDOVAL.COM/MAYA-BC/ by KARI MOHR photos by DOMINIQUE TAYLOR

AVON

t Maya, the food is a mix of the traditional and boundary pushing, executed with precision and style. And then there’s the setting. Located at the Westin Riverfront Resort & Spa in Avon with sweeping views of Beaver Creek, it welcomes a vibrant clientele well beyond hotel guests. It’s spacious with a decor that mimics its menu’s sensibilities; traditional Mexican tile and warm natural textures layered within a hip modern design. The space is bookended by its renowned tequileria to one side and floor-to-ceiling windows on the other. Those windows and the restaurant’s location across from the gondola to Beaver Creek set the tone of the restaurant throughout the day. In the morning it’s a bustling breakfast and Sunday brunch space; by afternoon the expansive patio boasts a lively après scene. As the alpenglow fades on the mountains, the restaurant lights up with a warm, inviting glow. Long tables accommodate larger groups while high leather-backed booths are perfect for an intimate meal. Chef Richard Sandoval, originally from Mexico City, is committed to the traditions of Mexican cooking while incorporating bold flavors and techniques that have earned him praise as the “Father of Modern Mexican Cuisine.” Executive Chef Angel Munoz Jr. oversees the daily operations with a tight-knit team. “When

you work long and hard together, it is important to relax and laugh together as well,” says Munoz. That sense of camaraderie feeds directly into the welcoming atmosphere of Maya, and inspires the dynamic dish and drink offerings. One of the newest additions to the menu is the roasted vegetable sopes. The sope’s corn flour dough is dyed with beets to create a rich purple color, then topped with black beans, roasted vegetables, and crispy lettuce with cotija cheese. It’s a perfect appetizer or vegetarian main dish. While most people opt to start their meal with Maya’s table-side prepared guacamole (and for good reason), don’t miss the deceivingly simple tortilla soup. Blended in the traditional manner, its layered and rich flavors are warming to the core, a perfect end to a snowy day. For the main course, the chicken mole poblano is a multi-tiered taste experience. The chicken is served with a warm cake of cilantro polenta and plantain hash with kale. Chef Sandoval’s mole includes four types of chiles, chocolate and a secret ingredient you won’t believe (see if you can find out what it is from your server). A visit to Maya wouldn’t be complete without sampling from their selection of over 150 carefully curated tequilas. One to look out for: the exclusive Maya Patrón that the restaurant developed in close collaboration with Patrón. The tequila flights are a popular option, as are the nine margaritas, each paired

with its own unique salt rim. For something a little more indulgent, try the Casa Horchata, featuring housemade horchata spiked with Casa Mexico Añejo and topped with whipped cream. Not a tequila drinker? Sommelier Grant Lewis was recently brought on as Dining Room Manager and has developed a thoughtful spirit, wine and beer selection. •

Starters and Small Plates: $13-$17; Entrées: $15-$29

Chicken mole poblano with cilantro polenta, kale and plantain hash and pickled vegetable salad. top right Café Amore with cognac, amaretto, coffee and whipped cream. below Roasted vegetable sopes, an avocado margarita and a serrano-infused pepino cocktail.

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Hip, modern Mexican kitchen & tequileria. Family-friendly •••

Carne Asada

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

AVON

by LAUREN GLENDENNING photos by DOMINIQUE TAYLOR PRICE

ou could say that Vin 48 partners Collin Baugh, Greg Eynon and Charles Hays are passionate about what they do, but passion alone doesn’t explain their unwavering success and popularity. For these three, it’s outright devotion that keeps their restaurant fresh and exciting, yet dependably excellent. Vin 48 turned Avon into a dining destination when it opened its doors 12 years ago, and that alone was no small feat. Visitors are choosing to leave the villages in Vail and Beaver Creek for a dinner out in Avon, but Vin is also a locals’ favorite neighborhood restaurant. This winter, Vin48 brought in a new sous chef, Spencer Lewis, to keep its tradition of growth and evolution alive. “He brings a new perspective and fresh ideas,” says partner and executive chef Hays. “He’s eager to showcase his talent.” COLORADO-SOURCED Hays believes that ingredients are the most important part of any menu. When you’re cooking with high-quality products, sourced as locally as possible, a chef’s job is to let those ingredients shine rather than overpower them. “We’re trying to get the freshest stuff we can, and we try to get as much from Colorado as we can,” Hays says. The winter menu features goats from Salida, pigs from Meeker, and trout from Alamosa. There’s also a Colorado rack of lamb and produce from Knapp Ranch, located just down the highway in Edwards. ECLECTIC FLAVORS Playful yet serious, refined yet accessible, Vin 48’s winter menu manages to

$8-$38 •••

AMBIANCE

Modern mountain setting serving seasonal, Colorado cuisine •••

SIGNATURE DISH

Classic steamed mussels with house-made chorizo and oven-dried tomatoes

strike all the right balances with cuisine that spans the globe. Lewis is a student of food. He spends his free time reading books about cooking, culture and cuisines from around the world. “I love the cuisines of Peru, Brazil and Spain, and the spirituality of the food in Japanese culture — and African influences because of my roots,” Lewis says. “As a chef, you have to know your roots.” Some highlights this winter include a grilled baby octopus escabeche with red peppers, cured ham, citrus and nori; grilled scallops with little neck clams, spaghetti squash and cordyceps mushrooms in a creamy yet vibrant sauce with notes of kaffir lime; and a light grilled treviso salad with grapefruit, fennel, and pecorino. “I use ingredients for a reason,” he says. “I put thought into what I do.” With Lewis’s freedom to create, combined with the culinary brilliance that Hays continues to deliver — his Middle Eastern-inspired Colorado rack of lamb dish this winter, with smoked

eggplant baba ganoush, tzatziki and panisse (a fried chickpea cake) is lickyour-plate good — cements Vin as one of the valley’s top dinner destinations. (Don’t overlook it for happy hour, either, which has killer deals and food.) A HIGHLY CURATED WINE SELECTION With more than 100 wine distributors in Colorado, Eynon knows that relationships matter. As he curates Vin48’s wine list each season, he focuses on delivering experiences for guests. That’s why the wine list at Vin runs the gamut, covering the entire spectrum of flavors, regions, varietals and styles. — from Champagnes and rosés to full-bodied reds. Eynon focuses on wineries that are similar in scope to what Vin does as a neighborhood restaurant, which usually translates to smaller, family-owned

wineries that produce thoughtfully. He also likes to get his hands on rare or exciting finds, such as large format wines (magnums!), which tend to age better than 750ml bottled wines. He gets ahold of wines that other small restaurants like Vin wouldn’t normally be able to thanks to the relationships he’s built. “Wine is what I’m passionate about,” Eynon says. “There are a lot of restaurants in the valley. Being in Avon, there has to be a reason to draw people to our location.” • top Grilled Colorado lamb rack, concasse, eggplant baba ganoush and tzatziki. above Grilled treviso, grapefruit segments, pecorino and fennel. left Grilled baby octopus with Castelvetrano olives, lemon zest and sunflower sprouts.

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ALLIE'S CABIN by KARI MOHR photo by BOB WINSETT, VAIL RESORTS

BEAVER CREEK

uch loved Allie’s Cabin is a staple of the Beaver Creek culinary scene, offering unique dining experiences in a stunning setting that make it a favorite for both a romantic date night or an elevated night out with the family. A scenic sleigh ride delivers guests to the warm, comfortable cabin nestled amongst aspens high above Beaver Creek. There, elegant tables are situated around a warm fireplace, while windows look out over sweeping views of Beaver Creek. During their signature Thursday Night Wine Dinners, guests are met with a thrillingly unique perspective on Beaver Creek’s signature fireworks show, Thursday Night Lights. The popular Thursday Night Wine Dinners have become a signature of Allie’s Cabin and take place on select Thursdays throughout the season (check the Beaver Creek website for a complete list of dates and wineries). Chef Kirk Weems and General Manager Bob Battle have both been with Allie's Cabin for well over fifteen years and take pride in selecting renowned wineries to partner with on these evenings. The five-course meals are built in tandem with the featured

LOCATED ON BEAVER CREEK MOUNTAIN 970.754.5545 | BEAVERCREEK.COM

winery of the evening, creating a menu that is specifically curated to pair with each course’s featured wine. On Wine Dinner nights as well as regular evenings, the menu features Colorado game, locally sourced cheeses, as well as tasty fish and vegetarian options like the delicious ricotta and roast vegetable tart. Two standout dishes to look out for this winter: the Colorado rack of lamb, served with bacon and honey Brussels, roasted red potato, madeira-thyme jus, as well as the elk tenderloin. A more recent addition to the restaurant’s season are the Allie’s Cabin Family Dinners. Created a few years ago, they became an immediately popular highlight of family ski trips by creating an elegant evening that children will enjoy just as much as the adults. The openair sleigh ride builds the excitement and anticipation, while the warm welcome, complete with plush lodge slippers, give kids a sense of the specialness of the evening. After taking in the gorgeous views, adults are treated to a three-course meal while kids 12 and under are able to choose from a kid-friendly yet polished buffet with options like roasted Boulder natural chicken and a tomato soup. Kids cap off their evening with a delightfully indulgent ice cream sundae bar, while we

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Starting at $105/adult (Family Dinner) recommend that parents try an Allie’s Cabin classic: the bourbon pecan tart complete with chocolate sauce and bourbon cream. • Beaver Creek's Thursday Night Lights are visible from the deck at Allie's Cabin. top right Family nights include a kidfriendly buffet. below The wine dinners include multicourse pairings. top left

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Warm, welcoming mountain cabin •••

SIGNATURE DISH

Colorado rack of lamb and elk tenderloin

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ALPINE + ANTLERS BEAVER CREEK LODGE | 26 AVONDALE LN. | BEAVER CREEK 970.845.9800 | BEAVERCREEKLODGE.NET by MELANIE WONG photos by BARRY ECKHAUS

truly great day on the slopes begs for a rendezvous afterward to sip a beverage, share some satisfying food and relive the day’s adventures with friends. That’s what Executive Chef Sammy Shipman envisioned when he opened the doors of Alpine + Antlers, the newest addition to the Beaver Creek Village dining scene. “We built the entire concept of the restaurant, from the décor to the menu, around the idea of warmth and how we want people to feel when they dine here,” says Shipman, a veteran of several popular Vail Valley restaurants. “We wanted an inviting feeling, to create a place people want to hang out.” The focal point of the restaurant is a large, horseshoe-shaped graniteand-wood bar, crowned by an antler chandelier. It’s a bustling, lively spot made for mingling and meeting, watching a game or chatting up a new friend. Don’t forget to try one of the bar’s inventive cocktails, especially the Ski Time Tea Time, a spiked rendition of a Thai iced tea, complete with creamy hints of chocolate and spiced black tea flavors. The best way to dine at Alpine + Antlers is to share several of the restaurant’s small plates with friends. Subtle spices and unexpected creations from the kitchen’s wood-fired grill punctuate many of these dishes, presented with such color and creative detail that you might hesitate to dig in at first.

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Small plates $9-$18, Entrées $31-$59 •••

AMBIANCE

Sleek, modern bar and restaurant featuring shareable small plates •••

SIGNATURE DISH

Flaming saganaki

“We’re embracing all the flavors of the American Southwest,” says Shipman. “We’re playing with intense, warming flavors like chiles, and the smoky flavors of the wood-burning oven.” To start, opt for the crowd-pleasing flaming saganaki, a melted Greek cheese served with crusty bread, flambéed with brandy at your table. Seafood lovers won’t want to miss the baked barbecue oysters, stuffed with buttery cheese and bacon, or the lobster sliders, featuring generous lumps of lobster accentuated with fresh herbs. If you’ve worked up an appetite during après, try the grilled cheese, featuring three types of gooey cheeses and morsels of tender short rib, served with a creamy tomato soup dip. While hearty meat favorites such as ribeye steaks and Colorado lamb are featured on the menu, Shipman also surprises the palate with some less

conventional wood-fired dishes. For example, the restaurant’s signature salad steals the show with delightfully wood-fired lettuce wedges, grilled grapes and harissa chickpeas, making a light appetizer into a rich and intensely flavored starter. Alpine + Antlers offers breakfast, lunch, dinner and après from 2 to 5 p.m. daily. Keep an eye out for live music on Wednesdays through Fridays, and as well as entertainment and games on the patio come spring. •

top Ski Time Tea Time made with Bacardi rum, Thai tea, cacau and topped with espresso beans. above Whole grain rice bowl with kale, sweet potato, muhammara, sunny side up egg and pomegranate seeds. left Grilled cheese and short rib sandwich with a cup of tomato soup.

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5-course menu for $139 per person; 3-course menu for children 6-12 years old for $79 per child and $25 per child for children 3-5 years old. Children 2 years old and younger are complimentary •••

AMBIANCE

Upscale mountain chalet •••

SIGNATURE DISH

Coffee-spiced roasted venison with parsnip puree, brussels sprouts, carrots and dried cherry reduction

BEANO’S CABIN by KATIE COAKLEY photos by JACK AFFLECK and KIMBERLY GAVIN

BEAVER CREEK

ore than a meal, Beano’s Cabin is an experience, one that begins by taking a snowcatdrawn sleigh ride to dinner. After arriving at the glowing cabin tucked at the base of Larkspur Bowl, diners can warm themselves in front of the blazing fire before embarking on the next part of their journey: a five-course gastronomic experience. Beano’s Cabin is an institution when it comes to fine dining in the Vail Valley and was recently awarded the coveted AAA Four Diamond award. It’s named for one of the valley’s original homesteaders, Frank Bienkowski, or “Beano.” Today Chef Kevin Erving pays homage to the restaurant’s namesake with each diner’s first bite: a salad named for Frank that tops seasonal greens with sliced pears, goat feta cheese and spiced almonds. Next, tuck into one of the decadent appetizers. The housemade Colorado lamb sausage is a standout, made with candied fennel and served over fresh fettuccine dressed with arugula pesto, shaved Parmesan reggiano and tomato coulis. The braised pork belly is a signature dish. The Berkshire pork is braised for 48 hours, leaving it infinitely tender inside. After crisping up the outside, the

BEAVER CREEK MOUNTAIN VIA SLEIGH RIDE 970.754.3463 | BEAVERCREEK.COM.

chef tosses it in an espelette pepper jam and serves it atop smoked heirloom red grits crowned with pickled fennel. “This not-to-miss dish will take your taste buds out of this world,” Chef Erving promises. Guests adore the roasted venison, singing its praises, Chef Erving said. The meat is seasoned with a coffee spice rub and roasted to perfection. Served with a smooth parsnip puree, carrots and roasted Brussels sprout leaves all topped with a preserved cherry reduction, “it’s the perfect dance for the palate — simply amazing,” Chef Erving says. If you’re in the mood for something lighter, opt for the pan-seared scallops, a new clever play on surf and turf that’s sure to be a hit. Diver scallops are seared to golden brown perfection, nestled with carrots and edamame, dressed with sweet and savory rosemary cider vinaigrette, all set atop a creamy cauliflower puree. “Then we take it to the next level by topping it with our signature housemade bacon jam,” Chef Erving says. Vegetarian diners aren’t given second shift, either. While most Colorado chefs wouldn’t name a vegetarian dish as a signature item served at a log cabin in the woods, Erving isn’t “most chefs.” “The Vegetable Huarache, which translates to ‘sandal’ in Spanish, is a savory culinary flavor fiesta,” Erving says. A compilation of crisp potato corn masa, smashed pinto beans, roasted squash, green beans,

cauliflower, pickled Fresno chilies, arugula and a roasted tomato tortilla vinaigrette, “it takes vegetarian to a new level,” he promises. Chef Erving incorporates local and regional ingredients throughout the menu, like striped bass from Alamosa, many Colorado cheeses and honey from Loveland, Colo. While you’ll find several Beano’s Cabin classics on the menu, Chef Erving likes to “cook with the seasons, featuring ingredients that complement each other,” he says. “As a

chef the ultimate compliment is hearing from guests ‘that was the best meal I ever had’ or ‘that was amazing,’” he says. Thankfully, it’s a refrain he hears often. • Beano's Cabin sits mid-mountain and has views of Grouse Mountain and Larkspur Bowl. below Adults enjoy a 5-course dinner and kids a 3-course version. While not offered a la carte, the menu is not prix fixe, and guests have their choice from a variety of options within the courses. above

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by WREN BOVA photos by KRISTIN ANDERSON

atisfying. Creative. Warm. Affordable. These are the words that come to mind when thinking about Black Diamond Bistro. Tucked into the main level of The Charter, the restaurant has a vivacious bar scene and a cozy dining room. The two create a yin and yang experience. “We are embracing the ‘bistro’ of Black Diamond Bistro,” says Executive Chef Dan Kent. “Yes, it’s comfort food, but it’s got a twist. And we have a diverse menu so people can eat here multiple times during a trip and still have options.” The veteran chef has an easy way about him that imbues the restaurant with a no-stress feeling. He and Chef de Cuisine Tim Dixon keep a scratch kitchen, making things like pastas and bread in house while tending to the rest of the menu — braising lamb shanks, poaching lobster, roasting veggies. It makes for a delicious evening. The starters list is deep, so it’s best to dive right in. There are plenty of seafood options — shrimp, oysters, crab cakes — but step out a little and try the roasted beet and lobster salad. It towers over the plate, the colorful layers dressed in a citrus vinaigrette and studded with juicy orange supremes. Heartier appetites might want the butternut squash and goat cheese tart, served with a bright splash of zippy arugula salad to cut the richness.

PRICE

Starters: $8-$15 Entrées: $22-$33 •••

AMBIANCE

Contemporary with stunning views •••

SIGNATURE DISH

Guajillo-braised lamb shank with Hatch chile mac and cheese and broccolini

And the house-made agnolotti is a revelation. Large pillows of pasta stuffed with ricotta and fennel swim in a bright green pureed pea sauce. The flags of frico — crisped parmesan cheese — offer mouthwatering umami bites. Get a little bit of everything on the spoon and it’s gorgeous. Chef Kent is particularly excited about the Colorado trout he’s serving, a local product that comes from Saguache, Colo. The pan-seared salmon and roasted chicken are perennial favorites, too. But for the winter crowd, there are two standouts: the lamb shank and the rib eye. “Bacon jam — that’s really all you need to hear,” says Food and Beverage Manager Rob Sinclair, laughing. And he’s right. He’s referring to the decadent topping on the grilled rib eye, a sexy heap of sweetmeets-savory. Added to the emphatically herbal chimichurri saucing, and each bite of steak is perfectly balanced. As for the lamb shank, it’s a Southwestern dream. Bathed in a guajillo broth during a long, slow braise, the lamb commands a veritable mountain of Hatch chile mac and cheese. A few stalks of well seasoned broccolini make for a nice counterpoint — but it’s really all about the spicy, cheesy pasta and the tender, meaty lamb.

The dessert menu is the purview of Chef Dixon, who is helped, too, by his wife, Kristin Conway. The chocolate turtle tart is a showstopper with gooey caramel, bittersweet chocolate, toasted pecans and bourbon ice cream. On the more colorful side is the lemon poppyseed cake with candied blueberries and blueberry ice cream. Or, just settle

in with a port or espresso martini. It’s hard to go wrong in such a nice room. • top Roasted beet and lobster tower with citrus vinaigrette. above Grilled rib eye steak with roasted cauliflower, chimichurri and bacon jam. left Fennel-ricotta agnolotti with pea puree and parmesan frico.

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BLACK DIAMOND BISTRO

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

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DUSTY BOOT ROADHOUSE

210 OFFERSON ROAD | BEAVER CREEK PLAZA 970.748.1146 | DUSTYBOOTBEAVERCREEK.COM

by KATIE COAKLEY photos by SUSI THURMAN

pend the day cruising the slopes of Beaver Creek and you’re sure to work up an appetite. But rather than go home and shower or change your clothes, head to the Dusty Boot. Here, you’re welcomed as you are, whether you’re stopping for a pint or splurging on the house-made prime rib. Since 1997, Dusty Boot Roadhouse (or just “The Boot”) has been serving up hormone-free, grass-fed Colorado beef in the form of burgers, steaks and comfort to hungry visitors and locals alike. Serving both lunch and dinner, the menu focuses on classic grill fare like nachos, sliders and wings for starters; burgers and hearty sandwiches are on offer, as are entrées with an international flair (think Mediterranean pasta, Thai peanut noodles and guajillo chicken enchiladas). Then there are the hand-cut steaks: In addition to the filet and ribeye, the house slow-roasted prime rib is making a comeback. “There’s limited availability, seven days a week, so get in here because it’s first-come, first-served,” DeJourno

BEAVER CREEK

PRICE

Snacks start at $7; entrées start at $14 •••

AMBIANCE

Saloon-style casual •••

SIGNATURE DISH

Chipotle, braised short rib or tuna poke power bowls; hormone-free, grass-fed beef burgers and steaks

says. “Chef Tony is amazing and he takes his time on it and it's just a plate of comfort food.” If you’re looking for veggies or lighter fare, the Dusty Boot has that covered, too, with a range of salads and “power bowls” featuring short ribs, tuna or a choice of chicken, steak or shrimp on grains like farro and quinoa. “It's a nice hearty option for when you get off the slopes or if you're

trying to keep yourself fueled through the day,” DeJourno says. “You get protein, veggies, grains all in a nice bowl form.” If the slopes have made you thirsty, Dusty Boot can quench that need with a variety of cocktails including a range of margaritas and mules, which can be crafted with Colorado spirits. And if it’s beer you’re craving, Dusty Boot has one of the largest tap lists (and most popular happy hours) in Beaver Creek. This winter, Dusty Boot is taking their love of craft beer to a wider audience by joining Untappd. This popular app lets folks searching for suds and peruse what’s on tap at Dusty Boot before they even leave the slopes. Additionally, users can check-in at the Boot, sharing what they’re enjoying and creating a more social experience. With 15 beers on tap — five that are set and are part of happy hour and 10 rotating taps —

guests have the chance to order their favorites or sample a new brew. “We're going to try new, fun things and kind of see what people like here,” says Missy DeJourno, assistant general manager at the Dusty Boot. “We can get some sours and stuff that we haven't played with before, so that should be fun. I'm excited to try new things.” The next time you’re in Beaver Creek and the hangry takes over or you simply are feeling a bit parched, head to The Boot and grab a table with the family or belly up to the bar. You’ll find a warm and cozy atmosphere with cuisine to match — the only that’s cold is the beer. • Romaine Wedge with applewoodsmoked bacon and homemade bleu cheese dressing. left 1855 filet mignon with garlic mashed potatoes, broccolini and blackberry demi glaze. above

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AMBIANCE

New American fine dining with mountain views and live jazz •••

SIGNATURE DISH

Rocky Mountain elk with potato risotto and citrus roasted beets

GROUSE MOUNTAIN GRILL by KIM FULLER photos by KRISTIN ANDERSON

he broad bowl of my wine glass carries a soft gold glimmer from the first pour of Bourgogne Blanc Chardonnay that comes to the table. The invitation to settle in starts at the door at Grouse Mountain Grill, yet with the first sip of this gorgeous White Burgundy I can feel myself really relax into the perfection of this place. Jazz riffs begin to float into the dining room from the live art of local legend Tony Gulizia, or Tony “G” as he is affectionately known throughout the valley, and I am certain there is no place I’d rather be. Executive Chef Tony Ferrozzo has recently taken the helm of the Grouse Mountain Grill kitchen after previous years as Sous Chef. He has certainly maintained a level of excellence for the contemporary and refined cuisine served here, and paired with fine dining service Grouse has truly dialed in how to create an unforgettable experience for every guest. Hand-rolled tater tots with parmesan, herbs and roasted garlic aioli set the palate right, along with a serving of homemade dinner rolls and focaccia bread with truffle honey. My dining partner ordered a Kentucky Lullaby

cocktail and I tried a taste, savoring my sip of the bourbon spirit christened by house-infused peppercorn spiced honey, orange bitters and fresh lemon. Order a longtime favorite appetizer, the lobster mascarpone. Thick pieces of succulent lobster carry a richness throughout the dish, cut with perfect acidity by a sundried tomato vinaigrette. House-made pastas hold a special place on the menu at Grouse, and they are a highlight that should not be overlooked. Try the sweet potato agnolotti as an appetizer, and the gnocchi entrée is perfect to enjoy on your own or to share. With the pasta, it’s a pour of earthy Rioja. Grouse’s tried and true pretzelcrusted pork chop is a staple here, as unique as it is delicious, served with orange marmalade, crispy polenta and roasted Brussels sprouts. This winter season, the Rocky Mountain elk with potato risotto and citrus-roasted beets is a lovely addition to the menu. To finish, be sure to try the Donut Puffs, served with a dipping sauce trio of crème anglaise, caramel apple and chocolate ganache. • above Rocky Mountain elk strip loin with potato

risotto, baby beets and blueberry elk au jus. Lobster mascarpone with crispy gyoza wrappers, sun-dried tomato vinaigrette and lollo rosso crown.

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

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PRICE

Appetizers: $19-$23; Entrées: $40-$48

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Apps from $11-$28, mains from $20-$55 •••

AMBIANCE

Hip, inventive seafood and sushi spot •••

SIGNATURE DISH

Whole fish, as many ways imagined!

HOOKED

122 THE PLAZA | BEAVER CREEK 970.949.4321 | HOOKEDBC.COM

by MELANIE WONG photos by KRISTIN ANDERSON

itting down to dine at Hooked is like entering a magical world, one where the seafood is so fresh that you’ll swear you’re next to the ocean, and the drinks are so tropical that you’ll feel like you’re on the beach even as the snow swirls outside. This unique seafood restaurant in the heart of Beaver Creek Village invites après skiers in with a killer patio and newly opened tiki bar, where you can belly up to the blonde-wood bar and experience a bit of the beach in the midst of the mountains. Don’t

BEAVER CREEK

be fooled by the whimsical names (like the Nutty Zombie or Tulum Tiki Banger) and crazy Polynesianinspired glassware — these tropical concoctions are nuanced, complex and pack a delightfully boozy punch. The patio is ideal for people watching. Just cozy up next to the firepits amidst luxuriously soft throw blankets and enjoy drinks while munching on Japanese yakitori, skewered meat grilled over charcoal heat. If you’re chilled from a day on the slopes, don’t miss the ramen hotpot, a standout dish featuring rich monkfish, savory pork belly, a generously runny egg and fat, chewy noodles bathed in an umami-driven, satisfying broth.

The real challenge at Hooked is deciding what to eat, as the choices are varied, unique and numerous, with a menu that reads like a whirlwind maritime tour to the furthest reaches of the globe. Will you indulge in champagne and delicately briny caviar from the waters of Belgium, or will you go for the wholesome, crunchy smoked troutand-roe bruschetta? Will you dine like a Spaniard and munch on tender octopus, sardines, cockles, mackerel or squid in ink from a tin along with a glass of wine and flatbread crackers? (You’ll be amazed at the flavor explosion from these canned delicacies.) Or will you opt for some Hooked classics like the famous, crispy calamari and the indulgent Crimpster, a triumph of crab, shrimp and lobster wrapped in bacon, grilled and delightfully sauced? Those are just the first bites — for the main course, a fishmonger will

present you with the fresh fish of the day, which you can have prepared a myriad of original ways, including flash-fried, sashimi-style, pan-seared in butter or grilled. Sushi lovers will enjoy the restaurant’s on-point signature rolls and creative raw options. “Anything you can do with fish, we do here,” says Chef-Owner Riley Romanin. “You can try fish you won’t get anywhere else. People come in for a seafood experience. It’s perfect for the seafood lover who wants to try something new beyond the typical tuna and salmon.” • top The new outdoor Tiki Bar at Hooked includes a menu filled with fun, interactive dishes such as a selection of grill-yourown skewers. above Hot ramen and imported seafood items are available at the Tiki Bar. left The caviar service has many options.

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210 OFFERSON ROAD | BEAVER CREEK PLAZA 970.748.3123 | THEMETKITCHEN.COM by KRISTA DRISCOLL photos by KRISTIN ANDERSON

he blue flame of a chef’s torch slowly eats into a strip of barrel stave teetering in the center of the bar. Tendrils of white smoke creep upward from the charred oak and are quickly captured in an upended rocks glass. Trapped, the haze fills the glass before a dearth of oxygen stifles the chamber’s tiny ember. The smoky residue lends depth and complexity to The Met Kitchen’s Smoked Old Fashioned, finished with Laws 4 Grain Bourbon, bitters and simple syrup, and the elaborate process adds to the ambiance of the low brick arches and funky, industrial-chic lighting that make the spot distinctive from other watering holes in Beaver Creek. “It’s a fun, beautiful place,” says Thayer Stevens, general manager of The Met Kitchen. “Once you walk in here, you can’t help but get a feeling that it’s awesome. Between the brick and the layout and the rustic-butcasual, upscale feel, it’s something really unique for a resort town.” The drama of that singular cocktail is present in other elements of the restaurant’s menu, as well, from the magenta hue of the beet-pickled deviled eggs topped with applewood smoked bacon to the faint heat of the house-made pepper jelly that adorns the cornmeal-fried green tomatoes stuffed with goat cheese. “We’re really trying to make it a something-for-everyone menu, so

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THE MET KITCHEN

PRICE

Sharables, $12-30; salads, $16; large plates, $15-$26; cocktails, $13-$16 •••

AMBIANCE

Metropolitan brick and mortar •••

SIGNATURE DISH

Slow roasted beef short rib, served with mashed potatoes and asparagus or stuffed into cremini mushrooms in a gorgonzola cream sauce

trying to play around and be creative and use as much locally sourced options as we have, focus on good food,” Stevens says. Colorado products are the foundation of The Met Kitchen’s menu, including the beef short ribs, which are sourced from Aspen Ridge in Greely. Braised for six hours, the protein can be found among the large plates, paired with mashed potatoes and asparagus and drizzled with a beef demi, or in the short rib-stuffed mushrooms with caramelized onions and peppadew peppers. Baked in a cast-iron crock with gorgonzola cream sauce, the mushrooms come with toasted bits of

bread to drown in the pan drippings. “They’re just killer,” Stevens says. Despite its inventive collection of cocktails and off-the-beaten-path beer list, The Met Kitchen is a wine bar at heart. It boasts one of the valley’s only self-serve Enomatics, which keeps eight reds and eight whites oxidationfree and available at the push of a button. Purchase wine by the glass, with three portion options priced per

bottle and per pour size. During happy hour, which occurs seven days a week from 3 to 5 p.m., pair a glass of wine or a beer with something off the snack menu for only $10. • top Slow-roasted short rib with garlic mashed potatoes and asparagus. above Fried green tomatoes. left Short rib-stuffed mushrooms with balsamic glaze.

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Prix fixe four-course dinner, $80 or $120 with wine pairings •••

AMBIANCE

American in a quaint and sophisticated historic setting •••

SIGNATURE DISH

Dover sole meuniere, Colorado rack of lamb, elk tenderloin

MIRABELLE by KIMBERLY NICOLETTI photos by SUSI THURMAN

BEAVER CREEK

irabelle masterfully blends the finest cuisine with artistry, ambiance and warmth. Missing a dining experience at this legendary restaurant would be akin to visiting the Vail Valley and completely ignoring the mountains. Internationally acclaimed Chef-Owner Daniel Joly maintains the age-old tradition of using farm-to-table, highest quality ingredients from his European culinary training but throws out any pretentions associated with European, particularly French, restaurants. His passion, meticulousness and gregariousness show in Mirabelle’s every detail, from its intimate historic farmhouse to the attentive and expert service of his long-time staff. Joly believes we eat with our eyes, just as much as our taste buds, so he presents his fresh courses in the most artistic manner. Each dish reads like a three-dimensional painting, popping with color, texture and balance. They are so beautiful, it’s almost a shame to cut into them, but once each delicacy hits your palate, it’s difficult to know which is more satisfying: the visual appeal or the taste.

55 VILLAGE ROAD | BEAVER CREEK | 970.949.7728 | MIRABELLE1.COM

Joly allows the natural flavors of his ingredients to shine by pairing them with light sauces and sides. For instance, one of his new menu items, seared scallops, comes with a subtly sweet apple salad, mustard cider and maple syrup emulsion, and he doesn’t overpower the large cubes of seared tuna or foie gras with rich sauces or accompaniments. “When you (use) higher-quality ingredients, I think you have to respect that,” Joly says. “That’s our job: To make the farmer look good.” Joly is so committed to fresh ingredients; he built a greenhouse behind Mirabelle, where he grows micro and salad greens, as well as other produce. Joly joined Mirabelle in 1992, and in 1999, he and his wife purchased the restaurant. He was passionate about serving an authentic Dover sole, which he creatively pairs with dots of mashed potatoes and spinach fused lightly with garlic and olive oil. Discriminating guests have commented that it’s the best, and tastiest, fish you’ll find in the middle of ski country. Mirabelle’s extensive wine list begs diners to perfectly pair each course, with varietals from France, Australia, New Zealand, Argentina, Italy and, of course, the Western U.S. Each offers a crisp and refreshing — not overly bold

— complement to the dishes. Just as Joly’s appetizers, soups, salads and entrees elevate the Vail Valley’s culinary scene, his desserts definitely don’t disappoint. His soufflé, with vanilla cream, satisfies the sweet tooth without stuffing the tummy, his chocolate pastries are lavish and his kiwi, pineapple and mango dessert is a fresh and light way to end a wonderful evening.

Whether you live in the valley or are visiting, a dining experience at Mirabelle is a near-necessity. The flavors, artistry and charm will linger in your memories, urging you to return very, very soon. • Dover sole meunière with potatoes and spinach. above Meringues with berries and gelato. top

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

by KATIE COAKLEY photos by DOMINIQUE TAYLOR

here are many things that technology has changed, from how we communicate to our ability to explore destinations once only dreamed about. However, one of the greatest advancements might be the ability to source fresh seafood in a landlocked state. At The Ritz-Carlton, Bachelor Gulch, a new sushi bar is capitalizing on this capability, bringing the highest quality sushi to its new dining destination: SAKABA. SAKABA, which means “bar” in Japanese, is a contemporary sushi lounge that creates an intimate yet casual atmosphere. With both indoor and outdoor seating in the space formerly occupied by Bachelor’s Lounge, the dining experience is unique: There are only 28 seats in the dining area. Here, the ingredients are the stars: the menu is 97% raw, explains Executive Chef Jasper Schneider. “It’s all sashimi, or nigiri rolls, or composed plates that are all done with raw fish or vegetables,” he explains. “We’re also going to do traditional ishiyaki (cooking with hot rocks) with A5 Wagyu.”

PRICE

Dishes start in the mid-$20s and range to $140 •••

AMBIANCE

Intimate and refined with a modern feel •••

SIGNATURE DISH

The omakase experience with Chef Kazu

It’s all about the fresh seafood in SAKABA with fish flown in from Japan several times a week. “We've had great success in WYLD with crudos and raw fish dishes on the menu,” Schneider says. “People seem happy about (those dishes) so we’re giving them what they want.” Schneider is also welcoming Chef Kazu to the team, who will be the star of the omakase experience. With just four seats, guests will enjoy the true spirit of omakase, which

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SAKABA

means “I leave it up to you,” as Chef Kazu prepares anywhere from eight to fourteen dishes from the freshest ingredients. It means putting your trust in the chef but, in this case, there’s no doubt that the experience will be exceptional. “Our goal is to make something

definitely more unique in taste and profile,” Schneider says. “Very highend and not what anybody else is doing — not your typical flavor profile. A little bit traditional, but very modern in flavor, very clean.” The menu will change frequently based on the fish that’s available, but Schneider says the fish will always be the star with the other elements serving to highlight it. There’s definitely luxury, too, like a caviar roll made with 10 grams of caviar. Other touches elevate the experience, like the house-made soy sauce that is served in SAKABA. No experience at SAKABA is complete without a beverage and the list at SAKABA has plenty of temptations from a wide variety of sake to Japanese inspired craft cocktails and a robust Japanese whiskey selection in addition to more traditional tipples. Sushi may not be the first thing that comes to mind after a satisfying day on the slopes, but one visit to SAKABA is sure to create a new craving. After all, there’s better than cozying and enjoying dishes that beg to be shared, delivering bite after bite of fresh flavor punches…with a sake on the side. • Sashimi selection, which changes daily. Tuna takaki with spicy yuzu ponzu.

above left

PRICE

“table snacks” from $19-$34; entrées $23 - $155 •••

AMBIANCE

Elevated dining experience in an upscale, mountain modern atmosphere •••

SIGNATURE DISH

Wild salmon with asparagus, chanterelle mushrooms and winter truffle vinaigrette; venison loin with parsnips, sausage, caramelized onion and juniper jus

THE RITZ-CARLTON, BACHELOR GULCH

WYLD

0130 DAYBREAK RIDGE | 970.343.1555 RITZCARLTON.COM/BACHELORGULCH

by KATIE COAKLEY photos by DOMINIQUE TAYLOR

BEAVER CREEK

he Ritz-Carlton, Bachelor Gulch is a magical place that will take you on an unforgettable journey. As you enter the gates to Bachelor Gulch and make your way to the resort, you’re heading toward the “edge of wild,” a destination that promises a creative culinary journey that starts with the stroll to the table and ends when the last sip of wine has been quaffed, the dessert plate has been scraped clean and every member of the party has sighed in complete satiation. This is WYLD, a place where ingredients are elevated and transformed at the whims of master culinary magicians who, above all, want it to be fun. Since his arrival at The Ritz-Carlton, Bachelor Gulch, Executive Chef Jasper Schneider has been leading guests on a merry dance of flavors, textures and unique combinations using fresh and local ingredients. From his introduction of oatmeal as a dinner item to his delight in shaving truffles on almost anything that moves, Schneider has created a culinary experience that is constantly changing based on what’s in season and spectacular. WYLD is a unique restaurant in that the menu is beautifully balanced with amazing options for a variety of palates.

Yes, there is the wild game that the name implies like the signature venison loin with parsnips, caramelized onion and juniper jus; duck, squab and Colorado lamb are also on offer, all beautifully prepared and succulent. But the “wild” is also present in the fresh seafood like the ahi tuna with piquillo peppers, Marcona almond and Iberico sauce or the Maine diver scallops. Then there are the vegetables: Schneider has been creating vegetarian and vegan dishes that would make even carnivores salivate. Consider a whole-roasted kuri pumpkin that incorporates three different types of roasted pumpkins with farro, roasted apples, an apple puree and house-made macadamia nut butter; this vegan dish can be supplemented with shaved white truffles for a bit more earthy decadence. The roasted cauliflower, which was an unexpected favorite, is getting a makeover this winter with a new jalapeño chimichurri and silky tofu, creating another vegan dish. “I think we finally, after being here over a year, myself and my chef de cuisine Manuel Gutierrez are starting to come into our own of what our clients want and what we can do on the menu,” Schneider says. “So we're able to take that next step in the creativity, the flavors, the profiles and the techniques with the menu.” Every dish on the menu is carefully considered. Some are a play on

traditional dishes, like the duck and hominy, which is a new riff on Mexican posole, or the dashi-marinated Japanese eggplant, which brings the flavors of the original but utilizes grilling instead of frying. But no matter where the idea originated, every single element is there for a reason and the resulting plate is a work of art in itself. Schneider and his “culinary brigade” know that a dish is consumed first with the eyes, then with the mouth; each taste casts a spell,

allowing the diner to feel the soulful approach that is behind each bite. “We’ve taken our time to do certain techniques, to develop flavor. It was thought about; it wasn’t rushed. When you taste it, you understand,” Schneider says. “We’re having fun with it.” • Venison tenderloin. Linguine with parmesan foam and white truffle. page 19 Pumpkin farro. top

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BEAVER CREEK

SADDLERIDGE 970.754.5456 | BASE OF BEAVER CREEK’S EASTERN SLOPE (NO ONSITE PARKING; SCHEDULE A COMPLIMENTARY VILLAGE TRANSPORTATION SHUTTLE SERVICE BY CALLING 970.949.1938) BEAVERCREEK.COM

by KARI MOHR photos by KIMBERLY GAVIN

addleRidge is a living, breathing love letter to the romance of the American West. With design and décor by Ralph Lauren and a menu rooted in local meat and game, diners appreciate the combination of rustic elegance and flavorful fare. A visit to the restaurant inevitably begins with some self-guided poking around. The space houses one of the largest collections of Western memorabilia outside of a museum, with tapestries, antique furniture and original Roland Reed paintings. Don't miss a visit to the library, which features artifacts like a hat and canteen from General Custer, and a tomahawk from Geronimo. The grand, winding staircase from the entry leads to the gleaming wood paneling and ornate vaulted ceilings of the Western Saloon/main dining area. The space is lit by ornate wrought iron chandeliers and well appointed windows looking out over aspen forests and beyond to Larkspur Bowl. The setting goes hand in hand with the menu, says Executive Chef Adam Roth, who has been at the helm of SaddleRidge for over for twelve years.

PRICE

Lunch $12-$20; Dinner $28-$49 •••

AMBIANCE

Western luxury •••

SIGNATURE DISH

Slow-roasted buffalo prime rib (limited availability)

“I use the building for inspiration,” says Chef Roth, choosing dishes that focus “mainly on Colorado beef and game with Southwest flavors, large cuts and family style options.” The SaddleRidge Tasting embodies these sensibilities to a tee. This dinner menu offering is served family style with Black Angus filet, bison NY strip, elk t-bone and two Colorado lamb lollipops, sauces and sides for the table to all pass and share. There are fish and vegetarian options, as well, including the cedar-planked rainbow trout and the Colorado goat cheese gnocchi.

The restaurant's slope-side location makes it an appealing spot for an adventurous on-mountain lunch. It’s located at the base of the eastern slope of Beaver Creek Mountain and can be accessed by both beginner and more advanced skiers depending on the route you take (more information on routes listed on the restaurant’s website). Diners are then pulled back up to the slopes via a snowmobile Sherpa. The lunch menu offers lighter takes on the dinner fare, with sandwiches, salads, kids menu, and appetizers like the addictive Bacon Candy. Our lunchtime favorite: the Buffalo Prime Rib French Dip. General Manager Jenny Carll joined the team six months ago, but has been in the Beaver Creek Mountain dining scene for almost ten years. There’s a lot she’s looking forward to about this winter at SaddleRidge, including a new self-playing piano and lounge. “This season, we have an entirely new experience available on our balcony lounge,” says Carll, “it’s is a comfortable family space to play board games and watch old Western movies.” She also touts the incredible wine and beverage program, “We have an extensive wine list with mostly American labels, whiskey and bourbon

centric saloon style bar, domestic and local Colorado beer selection.” Her go to? Sipping an old fashioned next to the fireplace during après. • SaddleRidge is filled with Western artifacts guests can peruse and explore. left The family-friendly restaurant has a menu filled with approachable, Southwestern flavors. top and above

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PRICE

Appetizers: $17-$29; Entrées: $38-$53 •••

AMBIANCE

Elegant, mountainside kitchen serving choice New American fare in an upscale chateau with live piano music •••

SIGNATURE DISH

Colorado rack of lamb with curry squash, kale and pomegranate

SPLENDIDO AT THE CHATEAU 17 CHATEAU LANE | BEAVER CREEK | 970.845.8808 | SPLENDIDORESTAURANT.COM by WREN BOVA photos by DOMINIQUE TAYLOR

BEAVER CREEK

e can all feed ourselves, but when you’re coming in here, this is the event,” says Matthew McConnel, Splendido’s dining room and beverage director, waving his hand to encompass the kitchen and dining room, the view, the servers. “It’s what the whole evening is about.” And as with most everything at the New American, seasonally inspired restaurant, they over-deliver on the promise. From the nuanced, layered cuisine to the warm and intuitive service, Splendido at the Chateau is the epitome of “special night out.” Brian Ackerman has been at the restaurant for 15 years, first as sous

chef, then chef de cuisine. Now chefowner, he’s quick to share the kudos with his staff. “They’re the best team,” he says. Chef Cory Melanson is an integral part of that team, and has helped craft the creative menu with items he grows on his farm, Local 41. With four greenhouses on an acre, he’s able to supply roughly 75% of the produce during the summer, and a fair bit in the winter, too, with storage items like squash, potatoes and preserved variations on any number of veggies. The delicata squash salad showcases Local 41 — and Chef Melanson’s approach to building a dish. Sweet, roasted squash is tucked between treviso (a mild endive) and thin, savory slices of aged ham. Little goldmines of pickled delicata

and a sprinkling of pomegranate seeds offer a tangy counterpoint, while puffed wild rice brings some texture. It is an exceptional dish. But of course there are more overtly spectacular options — such as the ahi tuna, bathed in a piquant dashi. A generous foie gras “snow” smoothes out the sharp edges and brings some sex appeal. Likewise, the utterly tender Spanish octopus tangos with potatoes and house-made ‘nduja has the sort of flavors that make you chase them until they’re gone. “I can get more flavor by just using good food than with any tricks,” says Melanson. Though the menu is filled with Splendido classics — Dover sole, tender rack of lamb, venison — the Atlantic cod is ideal for the season. With an Italianstyle broth rife with cannellini beans, clams, fennel and tomato, the flavorful fish is crowned by zippy Jimmy Nardello peppers. Whether you’re sopping it up with slices of baguette or simply by the spoon, don’t let even a tablespoon of that divine liquid go to waste. McConnel’s wine list has an emphasis on Old World wines, which complement the cuisine. Though the by-the-glass options are ample to pair

with each course, he’s got some real treats deeper in the list. Pastry Chef Sebastien Schmitt has made the dessert course essential to the Splendido experience. “It has to be something fun, something to remember,” says Schmitt. “You come in to eat because you’re hungry. But dessert is different.” He has a knack for toying with the mind. Take his Igloo dessert. It looks like winter, but one bite takes you straight to the tropics: piña colada sorbet with a frazzle of passion fruit meringue and jellies, coconut crunch and pineapple and coconut snow. Whether it’s a rich Chocolate Log or his signature lemon, fennel and olive oil creation, his playful approach closes the night with a smile. • top Spanish octopus with Jimmy Nardello peppers, potatoes, romesco and 'nduja. above Coconut igloo. left Atlantic Cod, clams, fennel sausage, tomato, cannellini. page 20 Ahi tuna with foie gras.

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by KRISTA DRISCOLL photos by DOMINIQUE TAYLOR

hildren bundled in layers of coats and scarves skate in concentric circles around the ice rink, waving like hand-sock puppeteers in their oversized mittens to parents on high-backed couches clustered around the fire pits that pepper Beaver Creek Plaza. Situated steps from the rink, the warm light and rustic hospitality of Toscanini Ristorante beckon, and families are reunited as they drift in out of the cold with rosy cheeks and smiles to cozy up with a few of Executive Chef John Zavoral’s culinary creations. A veteran of fine dining Italian cuisine, Zavoral’s Rocky Mountain journey has taken him through the kitchens of The Wildflower and Cucina Rustica in the Lodge at Vail, The 10th on Vail Mountain and back to Campo di Fiori in Vail Village before whisking him down the road to Beaver Creek. From staples like traditional balsamic-drizzled bruschetta with burrata, olive oil, tomatoes and basil to his signature pan-seared scallops with wild mushroom risotto and truffle butter sauce, Zavoral has mastered the genre, and his theme for Toscanini’s winter menu is Italian comfort food: some hearty dishes, some light, and many shareable. “We want to treat our guests like family,” he says. “Which leads to our experience and what our service is all

about: family. We even emphasize this with our team. We all sit down together and relax a bit before service with a family meal.” A good place to start is the chef’s choice carpaccio, which today is gossamer slices of elk with lemon aioli, accented with arugula and crunchy, deep-fried capers. The communal approach continues through

the restaurant’s selection of pizzas, including the Figura, a medley of poached figs rehydrated in red wine, sugar and port; Parma ham, red onion and balsamic dusted in First Snow cheese from Jumpin’ Good Goat Dairy in Buena Vista. A classic lemoncello fizz or negroni is the perfect digestif between courses before digging in to Toscanini’s pastas and proteins: house-made ravioli pillows stuffed with butternut squash and toasted with crispy pancetta in a sage-brown butter sauce or pork shank braised tender with baby carrots and gremolata on a bed of whipped potatoes. Other Italian classics include bolognese lasagna, vodka penne or sundried tomato pesto ballerine with grilled artichokes, or choose the beef fillet with ricotta cavatelle, wild boar sausage and gouda fonduta. Each flavor is magnified by an expert pairing from the restaurant’s award-winning, 100% Italian wine list. The moon rises over the mountains and children yawn with contentment, snuggled up in the arms of their parents, who savor bites of delicate sorbet or decadent tiramisu coupled with a frothy latte or shot of espresso to complete the meal.

PRICE

Antipasti e zuppe, $10-$22; pizza, $13-$16; insalate, $11-14; pasta and secondi, $22-$48 •••

AMBIANCE

Lively and informal Italian fine dining •••

SIGNATURE DISHES

Pettine, pan-seared scallops with wild mushroom risotto and truffle butter sauce

“Toscanini is where guests are treated like family as they gather rink-side for timeless Italian cuisine,” Zavoral says. “We love being a part of each guest’s experience.” • Bucatini with hand-shucked lobster, shrimp, mussels and spicy arrabbiata sauce. left Barbaietola salad with roasted beets, candied walnuts, First Snow goat cheese, apple vinaigrette and arugula. above

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TOSCANINI RISTORANTE

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

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ZACH'S CABIN

MOUNTAINSIDE | BACHELOR GULCH 970.754.6575 | BEAVERCREEK.COM

by KARI MOHR photos by RIC STOVALL and KRISTIN ANDERSON

f you want to enjoy winter to the fullest, you have to give over to it completely: relishing moments of beauty and coziness; savoring multicourse meals spent in great company. Perhaps the perfect embodiment of the pleasures of winter indulgence is dinner at Zach’s Cabin in Beaver Creek. The journey begins with a snowcatpulled sleigh ride from The RitzCarlton, Bachelor Gulch. Guests are given blankets, perfect for cozying up as the sunset lights up the Gore Range. The cabin is majestic and yet intimate, and the reception immediately warm and inviting. A literal red carpet awaits guests to cross over the threshold into the elegantly appointed interior, focused around a grand central stone fireplace. “I could say if you only came to eat the amazing cuisine, that would be enough to make Zach’s Cabin a must on your ski vacation”, says General Manager Dana Gerimonte, but add to that the sleigh ride and stunning setting and you have an evening that’s “incomparable to nearly any experience you will find in Beaver Creek or any resort in Colorado.” The cabin has long been renowned for its wine list, which has earned the Wine Spectator Award of Excellence for the past 15 years. It features wines not offered elsewhere,

BEAVER CREEK

as well as excellent cocktails. Executive Chef David Gutowski is now in his second year presiding over Zach’s Cabin, which is a bit of a homecoming given that his nearly twenty year career in fine dining began at Beaver Creek’s very own Beano’s Cabin. In the intervening time he has cooked at a variety of fine dining establishments, including Ritz-Carltons from St. Thomas to New Orleans, and brings that wealth of knowledge to a menu that is as sumptuous and warm as the cabin’s setting. His approach to food is unpretentious and honest. “Everything is made at the cabin,” says Chef Gutowski. “We like the menu to have a sense of place so there are several game options and seasonal

ingredients.” Menu items are offered à la carte, allowing guests to build their dining experience at their own pace. One of the standout items on the menu is the 14 Day Dry Aged Duck Breast. "I have been fine tuning the process for the last 5 years and it is incredible”, says Chef Gutowski. North African flavors infuse the dish, with almonds and dates topping the phyllo-wrapped confit and a side of Moroccan-spiced carrot puree. Other menu items not to miss: the housemade pastas. “They are extremely labor intensive but there is no comparison to fresh pasta,” says Chef Gutowski. After lingering over a final drink, it’s time to leave the warmth of the fireplace for the return sleigh ride. This time, the sunset is replaced with the glittering, clear stars of the Rocky Mountain night sky. A perfect finale to an unforgettable evening. • Zach's Cabin sits mid-mountain in Bachelor Gulch. left Executive Chef David Gutowski gives the menu a sense of place. above

PRICE

Appetizers: $15-$23 Entrées: $35-$49 •••

AMBIANCE

Naturally inspired dining room that’s intimate and cozy •••

SIGNATURE DISH

14-day dry-aged duck breast

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AMBIANCE

Fun and creative cuisine •••

SIGNATURE DISH

Small bites for a crowd

CHOW TIME 970.331.1410 | CHOWTIMECHELSEA@GMAIL.COM by HEATHER HOWER photos by DOMINIQUE TAYLOR

here’s a new personal chef and caterer on the scene and she’s bringing high energy and creative flair throughout the Vail Valley. Chelsey Gardner, founder and owner of Chow Time, graduated from Le Cordon Bleu College Of Culinary Arts in Orlando;

she’s an Army veteran who spent five years in South Korea and mentored at some of the South’s eclectic restaurants… the result is a chef who fuses flavors and can create a totally unique menu or something more traditional for two to 200. Check out Gardner’s stuffed avocado — it’s a mouthwatering display of amazing flavor. The half avocado is set on a bed of sushi rice; it’s stuffed with cream cheese and diced ahi tuna

that’s been rolled in Sriracha. Next up, Gardner torches the avocado so the tuna is seared on the outside and raw on the inside. Add in spicy mayo, Sriracha, unagi and green onions. Sushi is what lights up Gardner, but she’s quick to share that she’s a fullrange chef. “My food’s a little different. It’s Asian fusion but I can do anything.” Which she showcased at some of Vail’s larger events recently. The small bites — an English cucumber cut on the bias with a nice piece of smoked salmon, drizzled in crème fraîche and just a touch of dill or the

salami baked in muffin tin full of antipasto — are one-bite bits of goodness. She’s also ready to teach classes, whether basic cooking classes or more elaborate (and fun!) sushi classes. This chef is using her tenacity as a disabled veteran to bring new culinary creations to town. • top Caprese skewers with balsamic drizzle, antipasto salami bites and smoked salmon lemon crème fraîche cucumber bites. above Rainbow roll. left Cream cheese-stuffed avocado with sushi-grade ahi on a bed of sushi rice.

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PRICE

Full range

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Starting at $38 per adult and $24 per child •••

AMBIANCE

Your own home, without any fuss •••

SIGNATURE EXPERIENCE

3-Fondue/4-Course Meal

FONDUE AT HOME 1.844.4FONDUE | FONDUEATHOME.COM by BRENDA HIMELFARB photos by DOMINIQUE TAYLOR

t’s always fun to get cheesy. Don’t ya think? And with lots of friends present to share the experience it’s even more exciting. You laugh a lot, drink a lot and share some great stories. Certainly, one of the easiest ways of bringing people together is to have a delicious, mouthwatering fondue party, as it will do just that: make for a joyous evening — in any season. Fondue, a warm cheese dish, originated in Switzerland — and more specifically in the Canton of Neuchâtel, where it was “discovered” by a famed French attorney and famed gastronome, Brillat-Savarin. The dish dates back to the 18th century when both cheese and wine were important industries in Switzerland. The sim-

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ple-to-prepare meal utilized ingredients that were found in most average homes. Like Brillat-Savarin, Fondue at Home prepares the meal with the unique flair of the Swiss, utilizing elegant ingredients to satisfy the most discriminating. And, they bring it all it all to your home — from the food and fondue spears to the pots and the burners. “We prepare the entire party in our commercial kitchen,” says Derek George, owner of Fondue at Home. “Everything is prepared ahead of time. Then the chef arrives, sets out a whole fondue party, gets the party going and, then, leaves. When the party is over, everything goes back in a kit, a container we’ve provided, and we come back and pick it up the next morning. If a client wants a catered fondue party, we offer that as well. The chef will stick around, facilitate the party and clean everything up.”

George began Fondue at Home in 2014 and has an array of repeat clients including locals, as well as visitors. “It all began when I was just thinking about this valley,” says George, “and how so many people arrive here and stay in a large home with their entire family. Sometimes they just want to hang out and not have to deal with ‘weather,’ as we locals call it. They don’t want to deal with the snow. I thought how cool it would be to bring an entire fondue party to someone’s home.” And so Fondue at Home began. For its traditional Swiss fondue, Fondue at Home offers a special blend of Gruyère and Emmentaler Swiss cheeses, melted into dry white wine and spiced with nutmeg and Kirschwasser cherry brandy. It’s served with chunks of French baguette, cubed imported French ham, broccoli, apples, cocktail onions and cornichon gherkin pickles. The steak fondue chinoise includes prime Black Angus steak and mushrooms heated in beef bone broth and served with original

dipping sauces. Lobster tail, shrimp and salad and even gluten-free bread can be included. And, of course, the meal is not complete without a chocolate fondue dessert, served with organic fruit. “I look at a fondue party as an ‘experience,’” says George. “It’s not just dining. It’s a way to create memories with your friends and family. The whole nature of fondue is communal where people can share stories over a fondue pot. I think that’s one of the things that draws people to it. It’s more than just cheeseburgers and fries or a pizza dinner. Kids like to eat that way, too, and it gets them involved. It’s family oriented, a memory-making experience. That’s really what I love about fondue.” • top Fondue at Home provides fun for friends and family in the comfort of your own home. above A selection of meat, bread, vegetables and dipping sauces. left Dessert includes a pot of melted Belgian chocolate along with a selection of sweet treats for dipping.

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RED MAPLE CATERING

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LOCATED WHEREVER YOU’D LIKE 970.401.1769 | REDMAPLECATERING.COM

AT LARGE

by WREN BOVA photos by KRISTIN ANDERSON

nstead of making reservations, let the restaurant come to you —chefs, servers, bartenders… and of course the dishwashers. Jason Harrison’s Red Maple Catering is an entirely different catering group. He and his crew are just as adept at delivering a “comfort food dinner” for a family at home, serving an intimate 10-course dinner for four, and catering a tented wedding for 250 — in a mountain valley under the stars, naturally. In other words, they do it all, and they do it really, really well. Harrison came to Vail from Bellagio in Las Vegas, where a “big” event meant feeding 4,500 people. In love with cooking, eating and sharing, Vail’s discerning palates and educated clientele are a good fit for the talented chef. “We felt that a big missing piece in the valley was a true luxury fine dining experience that was available in the comfort of a residence — or out in a field for that matter,” exclaims Chef Harrison. “We looked at the local players

and realized the depth of our experience and dedication to excellence was well beyond that of anyone in the mountains.” Since launching, Red Maple Catering has created dining experiences for a diverse list of clients, from some of the worlds top CEOs, to athletes at the top of their game. They’ve been featured on “Keeping Up with the Kardashians”, and catered meals for celebrities in search of great food and privacy. Clients come to Harrison and his crew for three reasons: • They want the best, and don’t want the stress of bringing their family and friends to a restaurant — or trying to get a reservation. • They want the details taken care of — and Red Maple has chefs, servers, a mixologist and even a sommelier on staff. • They want a true Colorado dining experience with ingredient-driven menus, and a real sense of location. Also, Harrison is adept at conveying his passion for all things culinary in inspiring and innovative ways. His menus intrigue and delight. “Cooking to me is the greatest creative outlet there is,” he says. “It is both how I can express my creative side, and show my passion for ingredients at the same time.”

PRICE

Varies

•••

AMBIANCE

At your discretion •••

SIGNATURE DISH

What would you like?

And he agrees with Julia Child: People who love to eat are always the best people. So how does he keep it fresh? “I stay inspired by talking to, working with and reading about food every day,” he exclaims. “Ninety percent of my friends are chefs and some are within the best restaurants and hotels in the world. Keeping up with emerging dining trends is not easy, but with a strong network — and lots of food-focused travel —we keep pushing the boundaries.” • Buffalo short rib with Anson Mills parmesan grits, heirloom carrots and puffed quinoa. left Yukon Gold gnocchi with Colorado wild game bolognese and shaved pecorino. above

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GORE RANGE BREWERY

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

by BRENDA HIMELFARB photos by BARRY ECKHAUS

hould you find yourself craving the quintessential, “brewpub with a warm vibe, locally sourced American grub and handcrafted microbrews” look no further than Gore Range Brewery in Edwards. Its bar seats and tables are full most nights — as evidenced by the both the sound of laughter and cheers from those who’ve come to watch a game on television and those who just crave the comfort of a delicious down home meal. “Our goal was to make something local, simple, affordable and always consistent, “says Pascal Coudouy, chef/ owner of the restaurant. “And I think that’s what we’ve done and we’re very happy about that. Coudouy, who is from France, began working in the food business with his parents when he was just 14 years old. Two years later, he entered culinary school, graduating four years later. After a stint with the French Army, Coudouy worked at a restaurant in France before moving to New York and, eventually, to Vail in 2000. Chef’s plan was to have a fun menu and a simple concept: a brewery with good beer and good food. “I don’t change the menu because every time I put something new on the menu a regular customer will ask, ‘What did you do with the other dish and this and that.’ So I only change soups and salads between winter and summer. And do a new special most every day,“ Coudouy explains. Coudouy’s simple concept is pub fare with a twist that includes finger-lickin’ apps like fried pickles in buttermilk batter, mini corn dogs, shishito peppers and hand-made pretzels. Then the menu takes you on to lists of tasty soups, fresh salads, wood oven pizza, burgers and sandwiches and specialties like the grilled salmon served over asparagus

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risotto with balsamic reduction or the baby-back ribs, slow-cooked in apple cider and honey, finished with barbecue sauce and served with veggies and truffle potatoes. Simple? Maybe. Scrumptious? Yes! And then there’s Coudouy’s passion project: brewing beer. “I started brewing two years ago, with my friend Richard Carnes,” he explains. “At the time, it was just for ourselves. It was very challenging at the beginning, but I’m very happy with the results.” Probably their most popular brew is the Great Sex Honey Lager, brewed with a delightful mix of 100% pure Colorado honey, highlighted by traditional Cascade as well as experimental citrus grapefruit hops. Then there’s the Happy Valley IPA with bitterness from the Chinook,

PRICE

Apps: $6-$18; Entrées: $14-$26 •••

AMBIANCE

Relaxed game-day and date-night scene •••

SIGNATURE DISH

Smoked brisket dip sandwich

Cascade and El Dorado hops. With a moderate body, it washes over the palate with a citrus character supported by a well-balanced malt backbone. Or how about the Belgian Dubbel with East Kent Goldings and Hallertauer Mittlfrueh hops? Made with Chateau Special B grains and topped off with pure Belgian dark candy sugar straight into the boil. This, the brewmeisters say, is the perfect winter pleasure. Ultimately, between brewing beer and simply cooking, Coudouy is doing what he loves. “I believe in simple flavors. Not too many ingredients in a dish,” he says. “The meat I use is terrific, so my hamburgers just have salt and pepper.

That’s all you need. That’s when it tastes good. Very simple.” And simply wonderful. • Deviled eggs and a beer flight. Pretzel served with cheese sauce and spicy mustard. left Grilled salmon served over asparagus risotto with a balsamic reduction. top

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•••

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Cozy and creative modern bistro with a craft cocktail bar •••

SIGNATURE DISH

Ramen bowl made with miso bone broth, pork belly, avocado, puffed rice and a soft boiled egg

THE ROSE by KIM FULLER photos by DOMINIQUE TAYLOR

t always starts with a cocktail at The Rose, and this night that libation was Daryl Claffey’s Riverwalk Sour, a play on a New York Sour but with Four Roses Bourbon and Claffey’s own Malbec foam on top. The dark spirit and red wine combination are warming on this early winter evening, sparked

97 MAIN STREET | RIVERWALK | EDWARDS 970.855.0141 | THEROSEEDWARDS.COM

by lemon juice and raw simple syrup. Tucked away in a sweetly lit corner, our table is a noticeable piece of art — the top partitioned by dynamic color blocks with a layer of lacquer that glimmers from the chandeliers above us. Chef-Owner Bryan Redniss made the table himself from an old painted fence, and when I ask about the nearby hanging lanterns he tells me he made them from upside-down garbage tins that he distressed and shot, making

holes to let light through. Redniss was an artist of material before he became an artist of food, and it’s the combination of these talents, paired with contributions from other creatives like Claffey, that breathe life into the heart of The Rose. Share an order of hamachi crudo to begin, awakening the palate with citrus, chili oil, scallion oil, soy and puffed rice. Also to start, the elote Brussels sprouts are the Mexican street corn variation of this bundled leafy green. An intelligent spin on this usually informal food makes us smile, the cotija, lime and crème fraîche wrapping each sprout with the ideal balance of flavor. The Rose has international taste, a characteristic that continues to come through with the Korean BBQ chicken wings. These are more dry-rub style than coated by messy sauce, but you’ll still want to lick your fingers, wing after wing. The inspired spirit of this place makes way for new menu items often, but the ramen bowl with miso bone broth and pork belly may never retire from Redniss’ roster. Cut through the soft boiled egg as you dive into every spoonful, tasting the mouthwatering dish, illuminated by touches of ginger, basil and sriracha.

Another cocktail from Claffey keeps us clinging to the evening. One Foot Out The Door combines rye whiskey and gin for a fun angle on an Old Fashioned, and it’s yet another reminder that when artistic touch comes from the heart, it never gets old. • top One Foot Out The Door cocktail: Sazerac Rye, Aviation Gin, Cynar, Maraschino Liqueur. Korean BBQ chicken wings and Piggie Smalls: pork belly, spiced apple-squash butter and black garlic. above River Walk Sour: Four Roses Bourbon, raw simple syrup, lemon juice and Malbec foam. left Elote Brussels sprouts. page 86 One Foot Out The Door smoked cocktail: Sazerac Rye, Aviation Gin, Cynar and Maraschino Liqueur.

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Starters, Shares & Salads: $7 - $15; Mains: $12 - $19

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VISTA AT ARROWHEAD

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

PRICE

First courses: $9-$15 Entrées: $24- $45 Sides: $6 •••

AMBIANCE

Classic and casual •••

SIGNATURE DISH

Seared rare tuna with wasabi mashed potatoes, sesame bok choy and soy ginger butter sauce

by KATIE COAKLEY photos by JUSTIN Q. MCCARTY

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n a resort area where there is always something new and shiny, an establishment that remains a locals’ favorite is truly special. Vista at Arrowhead, which has been charming guests since 2007, offers genuine warmth at every turn, from the gracious staff to the heart-warming cuisine, all enhanced with a soundtrack provided by the valley’s favorite piano man, Micky Poage. Settle in for dinner and you’ll face the most difficult choice of the evening: what to order. Start with a handcrafted cocktail to prime your palate and jumpstart your stomach — the Litigator, Vista's take on a Manhattan, is always a good choice. Then, gather your dining companions for a “divide and conquer” approach to ordering. By everyone choosing something different, there’s more opportunity to sample the menu. Vista’s menu is seasonally inspired with a Colorado focus. Plates are beautifully composed, with individual elements working together in perfect harmony. Burrata is having a moment, and Vista serves a beautiful variation. Embellished with grilled butternut squash, cured bresaola and nutless basil pesto, the pops of intense flavor from the accouterments give the creamy

cheese a fitting foil. Or go for something lighter with the pear and kale salad, served with spiced pecans, charred onions and apple cider vinaigrette. But the real brilliance of Vista shines with the entrées. Here, diners have a choice: choose a chef-composed entrée, thoughtfully composed and considered, or create your own. The winter “Chef’s Composed” menu includes soulwarming fare like homemade chicken pot pie, pan-seared jumbo scallops and a Colorado rack of lamb with potato gratin, roasted baby Brussels sprouts and sour cherry sauce. For those looking for the epitome of Tuscan hospitality, try the veal marsala, served with house-made fettucine, mushrooms and roasted garlic broccoli.. But guests who prefer to call the shots will love the customer-composed entrée. Pick a protein — the winter menu includes various Colorado steaks and short ribs, as well as fish and seafood — before pairing it with a homemade sauce like fresh horseradish cream, lemon picatta or soy ginger butter. Accessorize with sides and the resulting plate is a completely customized culinary adventure. Vista has been employing this mixand-match style for several years, allowing guests to employ their creativity (and address any dietary restrictions) while streamlining the magic in the kitchen. The brainchild of co-owner

Daryl DeYoung and Executive Chef David Collins, the menu illustrates DeYoung’s approach to the guest experience. “We still wanted to have dishes that we’ve put together, but this gives guests the opportunity to choose exactly what they want,” DeYoung explains. Even the dessert menu allows for choice: For those who want “just a bite,” the dessert sampler is a necessity. With mini versions of classics like cheesecake and warm apple crisp, the sampler is

a sweet solution for anyone who just wants to try it all. Though life is all about choices, there are few as fun — or tasty — as those awaiting you at Vista. • top From the menu: Seared rare tuna with wasabi mashed potatoes, sesame bok choy and soy ginger butter sauce. above From the menu: Bolognese, traditional meat sauce with pasta, topped with parmesan cheese and extra virgin olive oil.

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ZINO RISTORANTE by WREN BOVA photos by DOMINIQUE TAYLOR

lot of restaurants talk about being a family. But Zino lives it. From the lively dining room filled with families and friends — reaching, clinking, tasting, laughing — to the packed bar with low-slung couches and busy bartenders, there’s a “come as you are” energy. Whether you’re three years old, just learning how to eat in restaurants, or all grown up and searching for a true dining experience, the modern Italian hotspot is a friendly haven. Though the restaurant has two distinct spaces, the full menu is available everywhere, meaning you could have pizzas in the dining room or

27 MAIN STREET | RIVERWALK, EDWARDS 970.926.0777 | ZINORISTORANTE.COM

braised pork shank with polenta at the bar. But something that has been on the menu since day one is where everyone should start: the burrata. The globe of house-made cheese is traditionally filled with stracciatella. Executive Chef and Co-Owner Nick Haley’s version is packed with ultra-soft ricotta, which gently oozes out when you slice in. Cherry tomatoes poached in olive oil and fennel pesto give flavorful boosts, and grilled ciabatta makes a texturally welcome vessel for it all. It’s perfect for sharing, which can be a key element to the Zino experience. Haley does that a lot with his food, taking something traditional and giving it a little tweak, a personal touch. “That’s why I like Italian food,” says the chef. “I can be a purist, bringing out the

true flavor of ingredients. But it’s also about having fun and enjoying your space. You can have awesome food, but you need to be able to enjoy the moment.” Enjoying that “moment” is made easier by the intuitive attention of General Manager and Co-Owner Giuseppe Bosco, who tends to both guests and staff with an easiness born of decades in the restaurant business. He is fully capable of chatting with one table and noticing a diner across the restaurant looking for something. With a nod of his head he sends a server to the guest in need, never breaking the pace of the conversation. It’s true hospitality. Regulars will recognize the menu’s mainstays, from the funghi pizza (wild mushrooms, arugula, mozzarella and truffle oil) to the rigatoni with housemade smoked elk sausage and rapini. And the ortulana salad — “gardener’s salad” — shows up every winter, rife with grilled portobellos, winter squash and artichokes, the roasted tomatoes and beet puree giving a sweet boost. But of course Chef Haley likes to bring in new dishes. This season, the gnocchi is made with butternut squash, a choice that adds a couple of days to the process. But the vibrant color and sweet, toothsome texture say it’s worth it. Studded with succulent chunks of short rib and swimming in a savory sugo, or broth, it’s soul-satisfying. He likes to rotate his fish, too, simply listing pesce del giorno, or fish of the day, on the menu. Recently that was seared grouper with riso nero, cherry tomatoes, artichoke hearts and a saffron beurre fondue.

PRICE

Antipasti: $11-$18 Insalata & Pizza: $13-$19 Pasta & Secondi Piatti: $25-$36 •••

AMBIANCE

Neighborhood bar and bistro serving contemporary Italian cuisine •••

SIGNATURE DISH

Pappardelle with veal meatballs, house ricotta, frico chip and marinara

But it could be anything — anything! — that catches Chef Haley’s eye. “Family is what makes Zino Zino,” muses the chef. “I love that it feels like an Italian restaurant in Italy.” • House-made burrata cheese, olive oil-poached cherry tomatoes, fennel pesto, aged balsamico, grilled ciabatta. top right Pesce del giorno — grouper with riso nero, cherry tomatoes, artichokes, saffron beurre fondue. left Salumi pizza with porchetta, speck, red bell peppers, mozzarella, shaved parmigiano and truffle oil. cover Butternut squash gnocchi with braised short rib, sugo, dried currants, shallots and parmigiano. top left

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THE BOOKWORM

OF EDWARDS

295 MAIN STREET C101 | RIVERWALK | EDWARDS 970.926.7323 | BOOKWORMOFEDWARDS.COM

by BRENDA HIMELFARB photo by DOMINIQUE TAYLOR PRICE

ou might wonder what a bookstore can possibly bring to a menu. Great food and care, for starters. And The Bookworm delivers that in spades — and has since 2007, when they first introduced crepes, which are still the core of the bookstore’s varied menu. The idea of a cafe within a bookstore is aimed specifically to integrate food for the mind and the body — a union of food and books that invites people to come and hang out. The books themselves are very much a part of the room. In fact, all of the café’s food items are named after books or authors; one of the most well-known, the Julia Child crepe, includes Nutella, powdered sugar and strawberries or bananas. The Bel Canto salad, too, is a favorite. Who can resist prosciutto, figs, pears, blue cheese and organic mixed greens topped with balsamic vinaigrette? Vegetarian and vegan options abound

Crepes: $5-$10, Toasts: $7-$12, Salads: $13 •••

AMBIANCE

Lively community cafe and bookstore •••

SIGNATURE DISH

The Julia Child crepe

like gluten-free vegan crepes, made with an almond flour base that makes for a crispy crepe with just a bit of sweetness. And there’s the Giving Tree — avocado toast made with local micro greens — and the Rainbow Fish — wild smoked salmon on toasted pumpernickel bread. “We’re always focused on community,” says Nicole Magistro, The

Bookworm’s owner. “Community with authors and food vendors. Knowing where every ingredient comes from so we can feel good about everything prepared in our cafe.” Best of all, The Bookworm, with its sunny patio, is adjacent to the bike path, making it very easy for you to eat and run — or eat and ride. •

top left Julia Child Crepe: Nutella with powdered sugar and strawberries, and a latte. top right House-made tomato basil soup with the Bel Canto salad: proscuitto, figs, pears, blue cheese, organic mixed greens and balsamic vinaigrette.

LAUREN’S KITCHEN 275 MAIN STREET, C106 | RIVERWALK | EDWARDS 970.446.6917 | LAURENSKITCHENEDWARDS.COM by KARI MOHR photo by SUSI THURMAN PRICE

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Lauren’s Kitchen offers a totally unique approach to feeding Vail Valley’s hungry clientele. The corner location in Edwards Riverwalk boasts two-serving, Southern comfort-style food ready to mix and match. Choose to dine-in or take your selections to-go. “I enjoy coming to work,” says Chef Lauren McElroy, who starts each morning by putting together the day’s offerings. “Nothing comes pre-made, it’s all made by me every day”. Lauren’s Kitchen only uses fresh, seasonal ingredients, and the menu changes daily. McElroy’s love of Italian, Mexican and Southwestern flavors culminate in dishes like chicken parmesan, a vegan Buddha bowl and her signature pecan-crusted chicken and green chili mac n’ cheese. Chef Lauren

Entrées: $9-13 (2-servings), Sides: $5-6, Salads: $5-9, Soups: $5-7 •••

Hours: Mon-Fri. 11am-7pm*, Sat 12-5, Closed Sundays. *Hours subject to change •••

Recycling program for entrée and side containers: bring back clean for 5% off next purchase

makes sure to have something for everyone: gluten-free, vegan, vegetarian, and dairy-free options also available. McElroy found her passion for cooking in her grandmothers’ kitchens,

growing up in Texas. Armed with a marketing degree and a culinary degree, she launched her local catering business, NewAmericanFoods.com in 2013 and still offers catering with customizable menus to her Lauren’s Kitchen clientele. Lauren’s Kitchen only opened in November 2018, but it’s already amassed a dedicated following. “Once people get the grab-n-go concept, they keep coming

back for more,” the cheerful chef says with a grin, before jumping up to guide a customer through the day’s menu. Come see how Lauren’s Kitchen can make gourmet convenient for you! • A selection of grab-and-go offerings, including pecan-crusted chicken, vegan Buddha bowl, squash soup, curry-roasted cauliflower and cheese and nut platter.

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57 EDWARDS ACCESS ROAD #7 | EDWARDS 970.926.7003 | MARKOSPIZZA.COM by HEATHER HOWER photos by BARRY ECKHAUS

he second you step into the Marko’s Pizzeria, you’re pleasantly assaulted with the aroma of freshly baking pies; the huge pizza ovens just within sight make you feel like you’ve stepped into a Brooklyn favorite. Mark and Karen Esteppe opened Marko’s back when Edwards was barely a dot on the unincorporated map, and have been filling hungry bellies ever since. Rarely is there a time when Marko’s isn’t busy so you’ll have the opportunity to see what everyone else is ordering (authentic Italian pasta dishes, hot subs, calzones, Strombolis)—which won’t make your selection any easier. Start off with an order of Garlic Knots—puffs of dough, perfectly buttery and herby and garlicky, that comes with a side of slammin’ marinara. Share with

PRICE

Starters: $5.99-14.99; Pasta: $12.99-$14.99; Pizza $7.99-$17.99 •••

AMBIANCE

Local, family-style pizzeria •••

SIGNATURE DISH

Pizza and pasta

your table or horde them for yourself — they are just as good tomorrow. The pizza is lovely — thin, chewy crust with herbs throughout. There are the usual suspects but check out a specialty pie — Popeye in particular. Garlic, fresh basil, olive oil and loads

of spinach. Pair it with the Greek salad: tomato, black olives, feta, onion, cucumber and house-made balsamic vinaigrette. You can eat it there or take-and-bake it at home. Two other favorites: the Philly Cheese Steak served on rolls right from Philly or the Stromboli made hot and spicy with Italian sausage link, mushrooms, onions, green pepper and mozzarella. Feed the family after a day on the

hill: order a full pan of lasagna to go. Insider secret: You can bring your own pan for the homemade look. It doesn’t really matter what you’re in the mood for — Marko’s probably has it on the menu. They’re open daily, 11 a.m. until 10 p.m. • above Popeye Pie with fresh spinach, olive oil, garlic and basil with ricotta and mozzarella cheese.

VILLAGE BAGEL 34500 US-6 B7 | EDWARDS | 970.855.2940 | VILLAGEBAGEL.CO

by HEATHER HOWER photo by KRISTIN ANDERSON

hat started as a back-door adventure has turned into a fullfledged, community gathering breakfast hotspot. Warning: it’s easy to get addicted to Village Bagel. Co-owners Connie Leaf and Anthony Mazza promise only the best ingredients: no preservatives and only six ingredients, which creates a bagel that is amazingly addictive, soft and chewy. Add a handmade shmear or dive in to the NYC Upgrade: cold smoked salmon, capers, red onion, tomato and scallion shmear for a breakfast that will 1. make you think you are hanging out on the island of Manhattan and 2. help you power through a day on the slopes or a morning of meetings. While Leaf and her team bring bagels to life “the old fashioned way,” (handrolled, kettle-boiled, then baked) every

PRICE

Bagels $2-$13, various shmears and toppings; Lunch $6-$11 •••

AMBIANCE

Hopping bagel joint with great goods, a liquor license and lively local crowd •••

SIGNATURE DISH

Bagel and shmear, with coffee, Bloody Mary or beer

day, Village Bagel goes beyond bagels. True, it’s nearly impossible to turn down a bagel but it’s worth it when you sink your teeth into one of the shop’s oversized, delightfully crust-crispy

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MARKO’S PIZZA

Sicilian-style pizza slices. Breakfast is served all day… and so are the cocktails, crafted with freshsqueezed juice. It’s hard to leave when the ingredients sing so eloquently (just one more!). And, as Leaf shares, “Our homemade challah French toast is the best in town.” Settle back and enjoy! While Village Bagel is open seven days a week from 7 a.m. until 2 p.m., if you miss out on that window of opportunity,

there are a few other places you can grab the goods: Riverwalk Movie Theater, Yeti’s Grind, Sunrise Cafe, Loaded Joe’s, The Ritz-Carlton, Park Hyatt and Four Seasons. The scratch-made Sicilianstyle, take-n-bake pizzas are also available at Village Market. “Bagels and Shmear. Pizza and Beer.” • above All bagels are made from scratch at Village Bagel.

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ROCKY MOUNTAIN TACO 41290 US-6 | EAGLEVAIL | 970.401.4443 | ROCKYMOUNTAINTACO.COM

PRICE

$5-$9 •••

AMBIANCE by MELANIE WONG photos by DOMINIQUE TAYLOR

hen it comes to quick, delicious and affordable food, few choices in the Vail Valley rival the Mexican comfort food from Rocky Mountain Taco. Located next to the Vail Brewing Company in EagleVail and near the Avon Station bus stop in Avon, the food trucks are known for their made-from-scratch tacos and burritos and wide range of unique salsas. Flavors that waft from the truck’s window range from traditional, with authentic carne asada and pork carnitas recipes from northern Mexico, to Southern California fusion,

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with creamy sauces and nontraditional fillings. As an added bonus you can get a meal here for under $10, a rare thing in a resort town. The Avon location is popular with skiers and snowboarders heading up the mountain, who grab steaming breakfast burritos stuffed with meat, scrambled eggs, avocado, potatoes, fresh pico de gallo and cheese in the morning and lunch burritos in the afternoon. The Vail Brewing Company location invites you to stay and chill on the patio, chowing down on juicy tacos while relaxing with a brew. Now in its fifth year, Rocky Mountain Taco has become a local favorite and beloved fixture, winning accolades that include Best Mexican Food, Best

Burrito, Best Worker’s Lunch and Best Takeout, among others, in the "Vail Daily" Best of Vail contest. Co-Owner Dan Purtell attributes the trucks’ popularity in part to their friendly attitude and laid-back vibe. “Whoever is at the window always greets you with a smile, even when it’s absolutely freezing in there,” Purtell says. “I think you can tell that we really love being there and are passionate about what we do.” • Alambre Torta with grilled steak, crispy bacon, chorizo, bell pepper, onion and avocado spread topped with cheese. top right Carne Asada and Hippie Crack tacos. below Rocky Mountain Taco’s Avon location. top left

Laid-back, welcoming food truck with locations in Avon and EagleVail •••

SIGNATURE DISH

Add steak or pork carnitas to the Hippie Crack burrito, with red potatoes, grilled poblano, Anaheim and red bell peppers, onion, and avocado spread topped with pico de gallo, cheese and crema

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MINTURN COUNTRY CLUB S

ituated in the historic railroad town of Minturn, the Minturn Country Club is just far enough from Vail to be filled with local flair. Walk into the cozy, dark-paneled dining room and you’ll hear the sizzle of steaks and the low hum of voices, punctuated by laughter and clinking glasses from the huddles of amateur grillmasters standing elbow to elbow around the restaurant’s two large grills. Selecting and grilling your own meat is part of experience here, and each diner’s prize has been handpicked from the butcher case and carefully arrayed over the communal flames — USDA prime New York strip, porterhouse T-bone, buffalo ribeye. These are not the ordinary steaks you buy at the local grocery. After starting with the finest beef, the Minturn Country Club ages the loins for several weeks to insure tenderness and flavor. Then, when the timing is just right, they are hand-carved into

steaks and sent to meet the clean, aromatic, 1,100-degree lava rock fire. Protein is the main attraction, encompassing yellowfin tuna, wild caught Alaskan salmon, shrimp and lemon or teriyaki chicken, as well as a variety of cuts of beef, and a rotating selection of sides, drinks and desserts complete the meal. Fill up your plate at a salad bar stocked with favorites, and choose from a well-curated wine list, in which bar manager and overall right-hand man TJ Ricci takes pride. “This is one of the only restaurants in the area where your kids can run around like wild, and you can still have a really nice glass of wine,” Ricci says. As the son of Tom Ricci, who owns the restaurant with Joe Honnessy, TJ has grown up in this place and has watched others do the same. “Some of our guests go four generations deep,” Ricci says, “and it’s always amazing to see them return again and again.” TJ’s also the man here who always has an ace up his sleeve. A magic enthusiast, he keeps guests entertained with cards and other magic tricks, and on busy nights, it’s not rare to have tables waiting for him to appear.

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131 MAIN STREET | MINTURN 970.827.4114 | MINTURNCOUNTRYCLUB.COM

MINTURN

by TRACI J. MACNAMARA & KRISTA DRISCOLL photos by BARRY ECKHAUS & JUSTIN Q. MCCARTY

PRICE

Appetizers: $7-$15; Entrées $17-$45 •••

AMBIANCE

Family-friendly steakhouse with local flair •••

SIGNATURE DISH

Bone-in ribeye, U.S.D.A. prime N.Y. strip, filet mignon, yellowfin tuna, and more

Be sure to save some room for the award-winning Minturn Tater, a tater-sized scoop of cookies and cream ice cream 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 to resemble a baked potato. A flash of light radiating from the grill, the warmth of the flame, steaks of the highest quality and the snapping sound of TJ shuffling cards: All of these things come together at the Minturn Country Club to make it a place where families and friends return to revel in the comfort of tradition, good food and fun. •

Grilling your own steak is part of the fun. New York strip steak finishes up on one of the Minturn Country Club's two massive grills. left Homemade crab cakes prepared from an old Cape Cod Portuguese recipe and served with Cajun remoulade. top

above

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THE 10th by CARAMIE PETROWSKY photos by RIC STOVALL and JACK AFFLECK

hen it comes time for a special on-mountain lunch, The 10th is the place to be. Ski in or take the gondola up, it doesn’t matter, either way, you’ll be greeted with plush slippers to swap out your boots, gorgeous views and modern alpine cuisine that’s equally creative and delicious.

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

Chef Tim McCaw serves up modern alpine fare that’s hearty after your time on the slopes: think chicken and pheasant pot pie, steak frites and Bolognese. But first, start with the Raclette, which McCaw introduced last season. “We brought it on to emulate our alpine cuisine,” says Vail Fine Dining Manager Jennifer Rizza. “What better way to kick off a lunch at The 10th than with a Swiss-style raclette with scrumptious Jamon de Paris” and all

the accouterments: fingerling potatoes, pickled vegetables, cornichons, crostini and Dijon mustard. The Hudson Valley Foie Gras served seared, flanked by a peanut butter and jelly Monte Cristo, vanilla bean dressing and duck demi is a signature starter that Chef McCaw created a decade ago at Zach’s Cabin. “Chef McCaw has honed this excellent balance of the creamy foie gras with the sweet of a traditional Monte Cristo — it’s simply divine," Rizza says. If you’re still feeling a chill from your time outside, tuck into a bowl of elk chili with whipped Haystack goat cheese, black-eyed peas and micro cilantro, or a bowl of French onion soup, an untraditional version with a mushroom and onion broth, the garnish cheeses melting into the soup over the course of the meal. Any of the flatbreads — funghi, caprese or croque monsieur — can be made with a gluten-sensitive crust. “Whether guests prefer or need to follow a gluten-sensitive diet, we want them to know this is a safe place to enjoy delicious food and that we can readily accommodate allergies,” Rizza says. New this season, the chicken saltimbocca sandwich, served open

Apps from $16-$32, Entrées from $28-$36 •••

AMBIANCE

Upscale modern alpine •••

SIGNATURE DISH

Hudson Valley Foie Gras with peanut butter and jelly Monte Cristo, vanilla bean dressing and duck demi

faced, is one dish that has McCaw extra excited. It combines “all the classics: seared chicken breast, sliced prosciutto, Val D’Aosta Fontina, fresh sage and a deglazed white wine and brown chicken demi-glace. We serve this over a housemade focaccia; it’s delicious,” Chef McCaw says. Just be sure to make reservations for lunch at The 10th, especially during peak season. As the perfect plush midday fueling stop, it fills up fast. • Sitting mid-mountain, The 10th offers stunning views. left The 10th has a lively bar scene. above

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ALMRESI RESTAURANT A

ll good stories start with “once upon a time.” In Vail, dining at Almresi means immersing yourself in a fairytale created by the Thoma family. It has all of the elements of a good story: a journey up the stairs to the restaurant; meeting friends and making new ones once you arrive; helpful guides that attend to your every wish; a table of plenty almost groaning with good things to eat; magical elixirs that warm the belly and, of course, a happy ending in the form of decadent desserts. The path you take to Almresi may vary. Some adventurers are winter warriors, racking up vertical feet (25,000 or more) to claim their prize: a free pint at Almresi’s bar from 3-4 p.m. The tales of daringdo flow as readily as the brews but when the cow bell sounds, it’s time to venture out to another watering hole or settle in for dinner. Others map their journey ahead of time (at least two weeks is advisable) to ensure their place at the table.

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298 HANSON RANCH ROAD, TOP OF BRIDGE STREET 970.470.4174 | ALMRESI-VAIL.COM

VAIL

by KATIE COAKLEY photos courtesy ALMRESI

After presenting the password (their name for the reservation), they are led to their table. Questing parties of almost any size can be accommodated: Small and intimate nooks allow for cozy conversation while a large communal table, crowned by a large light fixture festooned with authentic Austrian cowbells, is fantastic for extended families. Reclaimed, rustic wood paneling provides a cabinlike feel; faux fur throws, cow hides and other ornaments complete the impression that you’ve been transported to a far-away land. The cuisine seems conjured directly from the Alps with classics like schweinshaxe, a pork shank with sauerkraut and mashed potatoes, and Resi’s Schnitzel. However, magic is served when new favorites like Resi’s Lachs steamed salmon poached in butter sauce, alpen gnocchi with chestnut truffle filling and tomato-gorgonzola sauce, and foie gras bratwurst appear. For a hands-on experience, choose the Austrian original. Translated as “eat your hat,” hutessen is a hot, iron hat upon which guests cook their beef to their own liking, served along with

salad, potatoes and various dipping sauces. Like magic, the plates will be scraped clean in no time. No story is complete without a sweet ending. Kaiserschmarrn, a fluffy pancake, ripped into little pieces with caramelized, powdered sugar on top and cherry compote on the side, is a classic treat and chocolate fondue for two is a fitting finale for chocolate lovers. For one more magic trick, order the Feuerzangenbowle, an Almresi specialty drink in which a rum-soaked sugarloaf is set on fire and drips into spicy hot wine. From cowbells to (contained) conflagrations, Almresi has it all. Reserve your own fabulous journey and experience the twists, turns and surprises your evening will take. • Alm Pasta Südtirol with South Tyrolean pesto, pine nuts, arugula and parmesan. left Schweinshaxe: pork shank with sauerkraut and mashed potatoes. above

PRICE

$9-$39 •••

AMBIANCE

An enchanted forest cabin (with nary an elf in sight) •••

SIGNATURE DISH

Hut Essen, "eat your hat"

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PRICE

$9-$38 •••

AMBIANCE

Refreshed rustic with a homey feel •••

SIGNATURE DISH

Walliser Tomaten-Käsefondue

ALPENROSE by KATIE COAKLEY photos courtesy ALPENROSE

VAIL

ith its Bavarian-inspired architecture and overabundance of high-altitude charm, Vail succeeds in showcasing the warmth and tradition of European ski resorts. However, one does not immerse oneself with sight alone — it takes all five senses to transport you to the snow-covered peaks of the Alps. To make that journey with just a few steps, head to Alpenrose on Meadow Drive. After a day schussing down the slopes, après is the traditional way to cool down, warm up and share time with friends. The best place to do that is on a patio, specifically, Alpenrose’s patio. Grab a table or settle into a vintage chairlift for the ultimate vantage point for calling out to passersby. For a cozy tête-à-tête, make your way to the traditional alpine hut that been transported to the deck. A beverage is in order and schnaps are traditional. The zirbenschnaps (a traditional stone pine liquor) are an alltime favorite, explains manager Alyssa Thoma — order a shot board and raise a beautifully designed traditional glass to a fantastic day. Alpenrose is also carrying Austrian gin and vodka, perfect for a Lavender Tonic or a Mountain Cow Mule, served in a cute,

100 EAST MEADOW DRIVE #25 | VAIL | 970.476.8899

Insta-worthy cow mug. More of a bier drinker? Alpenrose has a selection of traditional Bavarian and Austrian beer that will quench even the largest thirst. But skiers and snowboarders cannot exist on beverages alone. The menu at Alpenrose features something for almost any situation: If you’re sharing, try the new rösti bällchen (an appetizer portion of the all-time favorite rösti stuffed with cheese); the Brotzeitbrett (a smorgasbord of snacking) or the signature Walliser Tomaten-Kasefondue, a Valais tomato cheese fondue "Zermatt" with tomato cubes, small potatoes and white bread cubes for dipping. For more hearty appetites, the classic Bavarian pork schnitzel with farmers salad with chopped potatoes, egg and mixed greens is always a hit or try the new Tafelspitz Vom Rind, prime boiled beef with steamed potatoes. The interior of Alpenrose is just as inviting as the patio. With a fresh, clean design set against fresh white walls and reclaimed wood from a farmhouse in Switzerland, Diana Thoma’s design touch is everywhere. Community tables invite “guests to become friends”; the “First Date Chair” continues the resort flair and the bar is the perfect place to sit solo and meet new friends. With warm fur throws, touches of gingham and calico and plenty of cheer, the atmosphere is rustic and welcoming, as

if you’re visiting family. As with all good meals at grandma’s, the portions are plentiful but be sure to save room for dessert. Take a lap to the display case for homemade treats like Black Forest Cake; the Apfelstrudel another culinary classic that’ll evoke the best memories of visiting the alps— even if you’re never left the country. No matter if you’re soaking up the sun with some schnaps on

the patio or cozying up for one last bite of Kaiserchmarrn, visiting Alpenrose will take you on an unforgettable journey that you can repeat as often as you like. • Alpenrose has many items designed for sharing with the table, making for a convivial dining experience. above Glacierwater, German Schnapps on flower rocks and Rose Margarita. top

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AVALANCHE PUB

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VAIL MARRIOTT MOUNTAIN RESORT | 715 W LIONSHEAD CIRCLE | VAIL 970.476.4444 | VAILMARRIOTT.COM

VAIL

by HEATHER HOWER photos by BARRY ECKHAUS

igh standards. Respect for one another. An environment where creativity, collaboration and communication are welcome. Combined, it is a recipe that Avalanche Pub at the Vail Marriott follows. The food speaks for itself, which is a good thing as Executive Chef Weston Schroeder and Executive Sous Chef Jason Lahrman are reticent to be in the spotlight. And with the bounty of flavor combinations, the food definitely is a memorable experience — a little metropolitan flair in a mountain town gastropub. Schroeder and Lahrman do not run your typical hotel restaurant. There’s nothing staid about the Avalanche Pub, a nook of a space that encourages conversation and lingering. The duo invigorates dishes with unusual flavors that inspire but don’t overwhelm the palate. They’re tantalizing, which guarantees many return visits. Take the smoked salmon deviled eggs — a delicious twist on your grandma’s eggs. Smoked salmon is whipped right into the velvety mousse for an elevated play. “It’s a gastropub…everything across the board is chef inspired. We like to get creative, take traditional food and turn into something different,” Schroeder says. Lahrman, a third-generation chef,

PRICE

Starters $15-$24 Mains $25-$50 •••

AMBIANCE

Casual, friendly pub with great food •••

SIGNATURE DISH

Butcher's Board with charcuterie, candied bacon and more

deliberately infuses unusual flavors into his food, relying on his extensive travels to find the flavors. When he wanted to learn how to create mouthwatering barbecue, he went to Texas. To learn about fresh seafood prep, he headed to Seattle. After spending some time in Malaysia, he was inspired by Asian flavors. Every place he travels, he brings a little bit back. The elk gyoza — handmade, pansteamed potsticker dumplings to those of us who aren’t as well traveled — come over a bed of herbed veggies. They’re the perfect start to an afternoon après; enough to share (but you may not want to). Roll into the butcher’s board — a classic that just works — the candied bacon ensures the perfection. Sit fireside, nosh on the butcher’s board or delve into the short rib tacos. The shrimp tacos are a fan favorite in the summer but these are heartier for winter, perfectly seasoned and just a touch of sauce that longs to be paired with a whiskey and a few friends, who invariably meander in. The team sees customers settle in for a quick lunch before

skiing; they inevitably return for dinner or après. The flavorful, chef-inspired twists (like the gouda grit cake that accompanies the short rib entrée) promise to be remembered and make leaving the Marriott a challenging task. The Avalanche Pub is open 11 to 11 daily with live music on Fridays and Saturdays, which means you may need to exit the hill early to get a fireside seat. Mellow out with the cinnamon fig shrub martini, which is how you want your date: a little nutty, a little sweet and plenty spicy. Say you’re so cozy in your room, lounging under the mountain view. What are you to do? Order up a pizza from

Gore Range Pizza, a Lahrman-patented creation. Four pies and all are available to be delivered right to your room. The food-focused crew will make sure it lives up to your highest expections. “We provide everything so they don’t have to venture out,” Schroeder promises. Who would want to? • top Pasta: Winter squash, toasted pecans, greens, sage butter, pomegranate. above Hot Chicken Sliders: Cayenne butter, shredded lettuce, pickle, buttermilk dressing, on a brioche bun. left Martini: Spring44 Gin, Cinamon fig shrub with orange twist.

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PRICE

Appetizers, Soups & Salads: $10-$23; Entrées: $22-$28 •••

AMBIANCE

Mountaintop bistro that celebrates Colorado cuisine with an amazing view •••

SIGNATURE DISH

Beef short rib gnocchi with sweet-and-spicy short rib sauce, sautéed wild mushrooms and caramelized onions

BISTRO FOURTEEN by HEATHER HOWER photos by JUSTIN Q. MCCARTY

VAIL

o need for a sitter when you’re heading to Bistro Fourteen. And, since the spacious restaurant is high above town on top of Vail Mountain at 10,350 feet, getting there is half the adventure. Taking the Eagle Bahn Gondola at night is a completely different experience — stars twinkling, snow glistening and a hush falls over the gondola car. And that’s before you even set foot into Bistro Fourteen. The windows overlook Game Creek Bowl with glimpses of Mount of the Holy Cross and the Gore Range — so fun to watch the skiers during daylight, and perfect for a romantic feel at night. It’s a lovely resting point mid-day, during après or dinner with the family in the evening. The fact that it is steps from Adventure Ridge only enhances the experience. Settle in with a Shirley Temple for the little ones and select the just-right wine from the restaurant’s extensive wine list. Beer seems to beckon during the golden après hours, and Bistro Fourteen’s solid beer menu emphasizes local brews.

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

Get the kids settled with options from the children’s menu, which provides plenty of yummy eats for the stilldeveloping tastebuds, but Chef Richard Wilson brings innovation to the “grownup” menu. It’s rare that everyone is happy — Bistro Fourteen, with its emphasis on Colorado, fresh ingredients and relaxed vibe, promises it’s so. Head in with a group and try a little of everything. Go with the flatbread and Bistro Fourteen wings for a lip-smackin’ start and, similar to Eric Caryl’s Caterpillar, nosh your way through the menu. If it’s date night, start with the ahi wontons. Move on to the Bistro Fourteen salad before diving into the beef short rib gnocchi, a must-have this winter, it’s a tasty treat with the surprisingly light ricotta gnocci, sweet-and-spicy short rib sauce, sautéed wild mushrooms and caramelized onions that add an unexpected earthy flavor. Served with house-smoked heirloom tomatoes, it’s all topped with shaved parmesan. My dad seems to be a connoisseur of meatloaf and tends to order it wherever he goes. The man of few words raves about the Hunter’s Meatloaf that is decadence and beyond: bacon-wrapped elk and buffalo,

served with a serious side of garlic mashies, grilled asparagus, hunter’s gravy, topped with crispy onions. Each bite is better than the one before. No matter if it’s family night or date night, always, always save room for the dessert by longtime Pastry Chef extraordinaire Anne Armstrong. While one bite can satisfy — the dessert trio is an easy sell. No matter the reason for your visit

to Bistro Fourteen — ski lunch, relaxing apres or sweet evening on the mountain, everyone is sure to leave with full bellies and wide smiles. • Rocky Mountain Cheesesteak with braised bison brisket, smoked cheddar cheese sauce, caramelized onions, Colorado green chiles and wild mushroom mix. below Pastry Chef Anne Armstrong’s desserts are petite and delicious. above

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by CARAMIE PETROWSKY photos by SUSI THURMAN

his winter, both Blue Moose locations have lots to celebrate, including brand new menu items and a fully refreshed look. Both the Lionshead and Beaver Creek village locations boast a new contemporary mountain look thanks to a slew of upgrades: new carpet, furniture, paint, lights and more. The bar in both

locations is twice its previous size, and the restaurant itself is 600-square-feet bigger, boasting new outdoor seating, as well. In Vail, two new bars and windows that open between indoor and outdoor seats give the restaurant a much more welcoming come-in-and-hang-out vibe. “When the windows are open and you walk by, you feel like you’re in the restaurant,” says owner Brian Nolan. At both restaurants the focus is still the same as it’s always been: pizza, pizza, pizza for families, but with the

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

VAIL & BEAVER CREEK

BLUE MOOSE PIZZA

new inviting bar spaces, Nolan hopes to attract the fun-loving après crowd as well. Between the refreshed spaces and some standout new menu items, that shouldn’t be hard. New fun shared plates include breaded and baked Italian artichoke hearts and charcuterie boards piled high with savory Italian meats and cheeses. Blue Moose has partnered with Blue Moose of Boulder, purveyors of a great line of dips, for its other new shared plate: white cheddar and green chile dip and red pepper hummus with warm homemade flatbread points. “It’s spectacular,” Nolan promises. New salads — including an arugula salad, beet salad and caprese salad — expand the offerings for veggie lovers, while new entrées deserve your attention. Try the buffalo ravioli in housemade red sauce, or opt to build your own pasta by choosing your noodle (there are even zucchini noodles on offer), sauce and protein or vegetables. Yes, pizza has always been the signature dish at Blue Moose since the Beaver Creek location opened in 1995 but tastes have changed, and Nolan is excited to offer new flavor combinations. The New Moose features ingredients that have never graced the menu before: fresh roasted whole garlic, Fontanini Italian sausage, fresh mozzarella and Peruvian Mini Pearl peppers that “explode in your mouth with tangy and sweet flavors,” Nolan says. Additionally, three specialty pizzas will rotate out every two weeks. “At the end of the winter, we’ll put the most popular ones on the menu for summer,” he says. “We’ll be rolling out new pizzas left and right.”

PRICE

Shared plates: $4.95-$12.95; Charcuterie board is $7.50/ person (minimum of two people) Pizzas: $17.95-$25.95 Entrées: $9.95-$12.95 •••

AMBIANCE

Fun, family-centric pizzerias with bustling bar scene in Lionshead and Beaver Creek villages •••

SIGNATURE DISH

Hand-tossed New York style pizza

Thanks to the focus on the revamped bars, Nolan is offering killer après specials from 3 until 5 p.m. each day: $3 Colorado craft beers, $3 slices of cheese or pepperoni pizza, white or red wine sangria for $3 and fraperole (frozen aperol spritzes — a personal fave for Nolan) for $3. Nab a pitcher of Colorado craft beer and any large pizza for just $30 during happy hour. “We’re really excited to introduce everyone to the new Blue Moose,” Nolan says. • The New Moose pizza. The charcuterie board includes a selection of Italian meats, cheeses and accouterments. left After a massive, summer-long renovation, both the Vail and Beaver Creek locations feel fresh and new inside. top left

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PRICE

Starters, Snacks & Shareables: $8-$25; Sandwiches: $17-$25; Mains: $24-$34 •••

AMBIANCE

Modern bistro with a (full food and drink service) bowling alley in the back •••

SIGNATURE DISH

French onion pierogi and poached egg with caramelized onions, mashed potatoes and gruyere, served with chive crème fraîche, arugula, trumpet mushrooms and beurre fondue

BOL

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

by KIM FULLER photos by KRISTIN ANDERSON and courtesy BOL

ōl Executive Chef Paula Turner knows how to play with food. With a background in fine dining and years of culinary experience, she’s gathered unique flavors and techniques from a wide range of international

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culinary styles. Turner and her team at Bōl are rolling it all out this season, with a menu that is as diverse as it is delicious. Large parties and groups of families and friends fit in perfectly in Bōl, which is a restaurant with a lively bowling alley in the back. 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 après ski right alongside the Solaris ice skating rink. Start with a basket of Tater Barrels. These homemade tater tots are filled with potato and Point Reyes blue cheese, served with a creamy buffalo dipping sauce. They really hit the spot and are ideal to share, especially alongside your party’s first round of drinks. Try a beer from Bōl’s eclectic variety, including 12 draft and 25 bottle options. Homemade and decadent, the Bavarian Pretzel Twists snack is

served with a brûléed shrimp-Boursin dip and seems like a chowder bread bowl’s much cooler cousin. In the same lane but with a curry angle are what Turner calls “this season’s mussels.” Harrisa, chickpeas, chermoula, heirloom cherry tomatoes and coconut milk all come together with a little garlic toast on the side. Bōl’s salads really shine, especially the charred broccolini in the winter. It’s savory and warm, and enough for a meal if you want to keep it light. Roasted peppers, red onion, arugula, almond slices, blue cheese crumbles and a blue cheese vinaigrette create an ideal seasonal offering. Worldly inspiration moves into the mains as well, with the Europeaninspired French onion pierogi and poached egg that is served with

caramelized onions, mashed potatoes and gruyere, along with chive creme fraiche, arugula, trumpet mushrooms and beurre fondue. The pork shank entrée brings it all home, set into a bed of Brussels sprouts, bacon gravy and celery root puree. For dessert, a table can order a tasting to share, featuring smaller portions of a variety of sweets. For this round, the sticky bun with cinnamon ice cream takes the lead. With so many great options, any way you order you’ll score big at Bōl. • top Short rib sliders with cheddar and arugula. above Bō l has a slick interior with bowling lanes in back. left Curried mussels with harissa, chickpeas, chermoula and coconut milk.

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EL SABOR

VAIL

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660 LIONSHEAD PLACE | LIONSQUARE LODGE | VAIL 970.477.4410 | ELSABORVAIL.COM

by HEATHER HOWER photos by DOMINIQUE TAYLOR

here’s a gem hidden in plain sight — a place, once found, you will want to return to again and again for the laid-back vibe, stunning views and, of course, amazing food. El Sabor is just that place: a Latin American restaurant that promises heritage-inspired dishes from Mexico, South America, Central America and Spain. The food and drinks are all house made and it shows with zings of freshness and bold brightness. Think fresh-squeezed mixers for every cocktail; hand-made happy hour tacos and even an authentic Cuban sandwich. Where is this slice of heaven? Right near the skier bridge in Lionshead in the Lion Square Lodge. It features a deck with views overlooking the Gore, Mountain and Gore Creek. Obviously, we all love a mountain view, but the food is the reason you will keep coming back. And for those sad sacks who don’t like Mexican? No worries, the owners have created a menu so friends can fiesta together. The creative kitchen staff knows how to make a mean burger and tasty chicken sandwich but the real magic comes when they channel their energy into Latin American flavors. The tacos are raised to an art form with a variety to choose from: the Sabor with pickled onion, roja aioli, cilantro, cotija cheese

PRICE

Appetizers, Salads and Tacos: $8-$17; Burgers and Large Plates: $12-$28 •••

AMBIANCE

Slopeside Latin American & American eatery and tequila bar with great views and a sun-facing deck •••

SIGNATURE DISH

El Diablo burger with five pepper relish, bacon, asadero cheese and roja aioli

and cabbage; Mahi Mahi, served with guacamole, asadero cheese, slaw and lime crema; Al Pastor with slaw, cotija cheese, pineapple and onion or the Barbacoa, which is perfectly seasoned shredded beef, cabbage, salsa verde, pickled onion, cilantro and cotija cheese. Miguel’s chicken enchiladas and rellenos are also hot-ticket items. For those who want to play it safe check out the fried chicken sandwich. It lets folks be conservative while living on the edge — just a little bit. It

comes with a sweet-and-sticky agave glaze, habanero slaw and roja aioli — a classic chicken sandwich amped up enough to be worthy of this fantastic deck. See, we can all just get along. After an active day on the mountain or hiking the trails, continue the wanderlust for Happy Hour: tacos, margaritas and beer specials. It’s the best way to be in the middle of everything but still off the beaten path. Watch the world (and bikers, walkers, hikers, climbers and kids) go by as you sample the summer tiki cocktail or live like a local and reach for the lipsmacking jalapeño cilantro marg with Tanteo jalapeño tequila, cilantro for an unexpected bit of brightness, orange liquor and Hellfire bitters. Absolutely

delicious. Remember, all the mixers are hand made and freshly squeezed. You can tell they are made with some love and deliver a punch. So, set a goal for yourself. Leave your comfort zone. Go exploring and find this hidden deck for a true summer experience. Then tell your friends — just because you don’t want them to be left out. • above Southwest Sabor salad, mixed greeens, blackbeans, corn salsa, cotija cheese, fried tortilla strips and the Barbacoa tacos, with shredded beef, cabbage, salsa verde, pickled onion, cilantro, cotija cheese and a side of Brussels sprouts, served with a classic margarita. left El Diablo Burger, five cheese relish, bacon, asadero cheese and roja aioli.

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PRICE

Appetizers and Salads: $11-$18; Tacos: $6-$13; Entrées: $25-$46 •••

AMBIANCE

A newly opened, high-energy restaurant and bar in Vail Village serving tacos, Mexican specialities and tequila cocktails •••

SIGNATURE DISH

Wild Gulf Snapper Veracruz — broiled Gulf red snapper with green olives, garlic, capers, onion and fresh oregano in a spicy tomato sauce

EL SEGUNDO by KIM FULLER photos by DOMINIQUE TAYLOR

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estaurateur Cameron Douglas has been wanting to bring a new taqueria and tequila concept to Vail for a while now, and he’s finally found a perfect home for El Segundo. The restaurant’s name mean’s “The Second” — and since Douglas’s first restaurant venture (as an owner) began with Montauk Seafood Grill in Lionshead, this new addition is aptly named. He opened it with Chef-Owner Dimtiri Souvorin. “This has definitely been something I have been wanting to do for years,” shares Douglas. “We got the spot, and honestly of everything I could have imagined it looking like, this turned out better.” Located on Gore Creek Drive in Vail Village, El Segundo is in a prime location for off-the-mountain après ski and lively meals with friends and family. Authentic mixed-media art spices up the space, with murals by Denver-based artists Pedro Barrios and Jaime Molina. Sit at your table and look up at the lights, covered by a beautiful combination of glass and beads that seem to pair just right with a house margarita. To mix up your tequila experience a bit, the cocktail called Friend of the Devil is served up with reposado tequila, cucumber, jalapeño-cilantro syrup and fresh lime. There’s a whole list of drinks designated

23 GORE CREEK DRIVE | VAIL 970.763.5470 | ELSEGUNDOVAIL.COM

in the “Not Tequila” section as well, but if you’re a fan of the agave spirit, this is the place to get it. Ceviche is a fresh way to start. Thinly sliced, wild caught red snapper is served with fresh citrus, sea salt, red onion and cucumber. For a unique and satisfying salad, choose the Ensalada De Pulpo — it’s a heap of baby arugula mixed with a blood orange vinaigrette, topped with charred Spanish octopus, roasted red pepper, fresh orange and garbanzo beans. Tacos can take the stage next, starting with the ahi poke variation and then tempura lobster. There are as many traditional taco offerings as there are unique twists, so have fun mixing it up with a few different orders to share. Don’t miss the entrée list, which includes fajitas, steak, enchiladas and a most lovely fish dish. The Wild Gulf Snapper Veracruz highlights a beautiful white filet atop rice, green olives, garlic, capers, onion and fresh oregano in a spicy tomato sauce. For dessert, never skip the churros. They are served with Nutella gelato and top it all off just right. • Skillet roasted 14 oz. dry aged Black Angus rib-eye with guajillo garlic butter, smashed avocado and cilantro and a Rosalita cocktail. right Taco selection including tempura lobster, jerk shrimp, pollo loco and carnitas with an El Segundo tequila flight. above

ELWAY’S VAIL VAIL

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

by KIMBERLY NICOLETTI photos by JUSTIN Q. MCCARTY

ohn Elway broke records with his 148 career wins, so it’s no surprise that his restaurant, Elway’s, presents only the highest quality cuisine, atmosphere and service. Elway’s is the kind of place that visitors go to a few times during their vacation. They may start with a dinner full of award-winning menu items in the intimate, rounded atrium. Their second trip may revolve around drinks and appetizers like prime steak tacos or a smash burger in the chic bar, as they watch a Sunday game. And, if they’ve tried Elway’s oh-so-chocolatyand gooey chocolate chip cookies — served straight from the oven with vanilla ice cream — it’s likely they’ll return for a second round. Elway’s USDA prime, hand-cut steaks often initially draw people in; after all, only 3 percent of all beef in the U.S. meets Elway’s standards. Manager Vasil Baychev recommends ordering your 8- or 12-ounce filet, strip or ribeye medium, since that brings out the richest flavor in the steaks. Elway’s already seasons the steaks with its unique recipe, featuring 27 different seasonings, but if you want added flair, try their blue cheese butter, caramelized onions or peppercorn, chimichurri or Béarnaise sauces.

PRICE

Appetizers: $9-$29 Entrées: $11-$68 •••

AMBIANCE

Casual, yet upscale, fine steakhouse dining •••

SIGNATURE DISHES

Lamb Chop Fondue, Chilean Sea Bass, Bone-in Ribeye

If you don’t order a steak, Elway’s seafood (sea bass, salmon and lobster tails), Colorado lamb or chicken will satisfy your appetite. Whatever main dish you choose, be sure to try a couple of Elway’s amazing appetizers first. The fresh garlic aioli on grilled artichoke or creamy burrata cheese fondue will melt in your mouth. Side dishes like Thai basil Brussels sprouts marinated in three different vinaigrettes (bacon, Thai basil and truffle oil) are unforgettable, and the fresh mac & cheese takes comfort food to a whole new level. Sommelier Dana Smith spends plenty of time with guests; rather than

automatically choosing a pairing out of the 750 bottles in the Elway’s wine room, he gets to know exactly what guests are in the mood for, what they love and how the wines will pair with their particular tastes. Meanwhile, bartenders blend great cocktails, from the popular Elway’s Manhattan, to new drinks like the tequila-based Rage Cage. Of course, they also serve plenty of drafts, microbrews, domestics and imports. And, don’t forget dessert: You may never see such a huge piece of decadent chocolate cake as the one at Elway’s, and you certainly won’t forget their warm cookies. Just make sure you order the cookies about 10 minutes before you’re ready for them, as they’re baked to order. Located in the heart of Vail Village at The Lodge at Vail, Elway’s provides picturesque views from the atrium and a sophisticated, warm interior characterized by mountain modern wooden beams and stonework. Between its great food, drinks, wait staff and ambiance, it’s an all-star spot for an intimate dinner, après ski or parties of up to 185 people. •

top USDA Prime hand-cut bone-in ribeye with Thai basil Brussel s sprouts, toasted pistachios, bacon and truffle oil served with a 7 Cellars, Elway Reserve, Cabernet. above Iceberg wedge salad with blue cheese crumbles, applewood-smoked bacon, red onion, chives and blue cheese dressing. left Creamy burrata cheese with simmered heirloom tomatoes, basil pesto and toasted ciabatta served with a Rage Cage made with Herradura Silver tequila, pineapple vinegar, serrano, citrus and Peychaud bitters.

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FALL LINE

KITCHEN & COCKTAILS 232 BRIDGE STREET | VAIL | 970.470.4803 | FALLLINEVAIL.COM

by KIM FULLER photos by DOMINIQUE TAYLOR

lim Aarons must have really known how celebrate après-ski. His now-vintage photographs from the 1960s inspire the hot spot vibe at Fall Line Kitchen & Cocktails on Bridge Street, known for its iconic location, contemporary menu and innovative artisan cocktails. Aarons' images make it easy to see how skitown life is as much about raising

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a glass with friends as it is about enjoying the mountains, and Fall Line celebrates it all. Stop in for lunch to refuel with a soup, salad or sandwich. While classic options are available, like roasted beets with goat cheese, a double-stack burger and chicken sandwich with an avocado-jalapeño sauce, there is nothing ordinary about what Executive Chef Shawn Miller brings to the table. His lunch and dinner menus have extensive appeal, with great options to share and memorable main dishes.

As the après hours transition into dinner, locals and visitors keep their seats at the Fall Line bar as guests come in with friends and family to relax and settle in for the evening. Start with a rye whiskey drink such as the There's Something About Rosemary, a crowd-pleaser with a touch of bitters, a dash of lemon and rosemary simple syrup. And though the wine list is enticing, the Scotch menu is downright impressive. Ask for a flight of three and sip your way to the end. Order some elote fritters for you and your crew. This rendition of Mexican street corn is served with chipotle aioli, crème fraîche and cotija cheese. For a lighter dish that’s full of flavor and dynamic textures, choose the Colorado striped bass crudo, plated with a popcorn crema, shishito chimichurri and crispy shallots. Main dishes at Fall Line add Miller’s personal touch to classic Colorado cuisine. The Rocky Mountain trout is prepared with lemon and brown butter, then served with cauliflower, fennel, sweet potato, golden raisins and pine nuts. For a dose of hearty and delicious to top off your day, the Snake River Farms Waygu short rib comes with creamy white polenta, maitake mushrooms and madeira butter sauce. Make dessert Apple Crisp à la mode with sea salt gelato, or head to the bar and grab another round. •

PRICE

Lunch Starters: $9-$15; Lunch Mains: $12-$26; Dinner Starters: $7-$20; Dinner Mains: $32-$39 •••

AMBIANCE

Fun and inviting restaurant and bar right on Bridge Street in Vail offering fresh, contemporary cuisine •••

SIGNATURE DISH

Snake River Farms Waygu short rib with creamy white polenta, maitake mushrooms and madeira butter sauce

Peppered Colorado Lamb Tenderloin, saffron risotto, lamb jus, swiss chard orangefennel gremolata. left Colorado striped bass crudo, shishito chimichurri, popcorn crema, crispy shallots and the Bama Special cocktail and Uncle Buck’s Punch cocktail. above

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Urban elegance •••

RESTAURANT HOURS

Festive Days: Dec. 15th - Jan 5th Open Thursday - Saturday: Jan. 9th - Mar. 28th 5:30pm - 10pm BAR HOURS

Monday - Sunday 3pm - 10pm

THE FITZ BAR & RESTAURANT

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SIGNATURE DISH

32-ounce tomahawk boneon rib eye with shishito peppers and Béarnaise

MANOR VAIL LODGE | 595 EAST VAIL VALLEY DRIVE | VAIL | 970.476.4959 | THEFITZVAIL.COM

by KRISTA DRISCOLL photos by DOMINIQUE TAYLOR

he silhouette of Golden Peak looms large and dark through the windows of The Fitz Bar & Restaurant in the Manor Vail Lodge. On the mountain, snow cats lay out corduroy furrows in neat rows, their winking headlamps juxtaposed against the reflections of glass chandeliers and flames dancing in the dining room’s stately stone fireplace. Elegant white linens bring the crisp hue of new-fallen snow to each table, and a single candle seated in wrought iron completes the setting. The trappings may seem austere, but the nucleus of an incredible meal is not glitzy décor or even the attentiveness of the wait staff; it’s the friends and family with whom you are dining, says

Aaron Piatkowski, director of food and beverage for The Fitz. “You should be focusing more on the people you’re with than our service, enjoying their company,” he says. That’s why Executive Chef Ken Butler’s protein-heavy winter menu takes a shareable approach. From crunchy parsnip chips served with tender U10 diver scallops to the cilantro that transforms The Fitz’s crab cakes, each dish has an unexpected something to delight the palate. “We like to play with our food a lot,” says Chef de Cuisine Courtney Manaligod, pointing to details like the dehydrated tomato crisps that add acidity and sweetness to the fat rock shrimp nested in bacon consomméprepared grits. That playfulness continues through the entrée list, where sautéed eggplant replaces the customary mushrooms in

the garlic and lemonherb risotto and puffed quinoa provides texture to the garlic mashed potatoes and wild mushrooms that accompany The Fitz’s short ribs, sous vide cooked for 12 hours and blanketed in a demi glace. The heart of the menu is a steakhousestyle list of butcher cuts from Lombardi Brothers Meats in Denver. Options range from wild boar to venison to rack of Colorado lamb, but the collection is dominated by an eye-popping 32-ounce tomahawk ribeye served on a slab of cast iron with cherry tomatoes and shishito peppers. Traditional sides are served à la carte, and a selection of sauces ranges from creamy béarnaise and orange beurre blanc to a bourbon demi or whiskey compound butter that mirror the bar’s new focus on whiskey. The Fitz carries an impressive Colorado collection with labels such as Distillery 291 Bad Guy bourbon, Stranahan’s Colorado Whiskey and Vail’s own 10th Mountain rye. Other mountain towns are also represented, including Park City’s High West American Prairie bourbon,

featured in The Fitz Fashioned with homemade honey syrup, Disaronno, orange, Luxardo cherry and angostura bitters. The goal is great cocktails that are simple with some variety to complement the menu, Piatkowski says. “Each season we try to up our presentation: seasonal, local, new purveyors,” he says. “It’s comfort food elevated.” • top 32-ounce tomahawk ribeye with roasted tomatoes and shishito peppers. above The Fitz is just across the street from Golden Peak and offers beautiful views of the mountain. left U10 scallops with crunchy parsnip chips.

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Starters and shared plates, $10-$21; entrées and butcher cuts, $25-$74

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FOUR SEASONS VAIL

FLAME

ONE VAIL ROAD | VAIL FOURSEASONS.COM/VAIL/DINING/RESTAURANTS/FLAME/ 970.477.8650 by WREN BOVA photos by DOMINIQUE TAYLOR

itting down with Four Seasons Vail Executive Chef Marco Fossati is like channeling a force of nature. The Italian-born chef has had a career that’s spanned the globe and taken him into kitchens that have served royalty and movie stars and earned Michelin stars. He speaks nonchalantly about the markets of Sharm el Sheik and the seafood in Santa Barbara. But if you want to make him pause and get misty eyed, ask him about the artisan butcher in a little Tuscan village he did a workshop with. Or about the new pasta machine in his Flame kitchen, which he affectionately describes as his Ferrari. He is, above all things, passionate about the pursuit of perfection, no matter how basic or essential it is. “I was going to be a heart surgeon,” says Chef Fossati. “But instead I operate on chickens. I fell in love with cooking and started flying around. And here I am.” A fairly recent addition to the Four Seasons Vail team, the chef has revamped and recreated the menus at the Vail property, including Flame, while

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PRICE

Appetizers: $14-24; Entrées: $34-$155 •••

AMBIANCE

Modern mountain steakhouse •••

SIGNATURE DISH

Flame broiled meat and pristine seafood

still keeping the restaurants’ identities. “Flame is a modern approach to a steakhouse, with a touch of flavor acquired in other places,” he says. Starters are both satisfying and sophisticated, with items like an heirloom carrot salad, dressed with a gingery lemon vinaigrette and studded with briny ricotta salata and crispy puffed barley. Or embrace the steakhouse with “Harry’s Bar” Wagyu beef carpaccio, a pristine palette begging for embellish-

ment with creamy Dijon, cured egg yolk, parmesan tuille and truffle salt. “We want you to take your time, enjoy your evening,” says Chef Fossati. Because dining is part sustenance, part entertainment, Flame offers a couple tableside experiences: Flame Caesar Salad, the customized dressing created then tossed with the salad, and Cacio & Pepe, a Roman pasta dish with

cheese and pepper sauce — shaved white truffle optional. But of course the main events at the restaurant are the fish and seafood entrees. Hokkaido scallops crown bright orange lentils with speck and preserved lemon, while the Dover sole meunier offers Lilliput-caper buerre blanc and pickled daikon. Or learn a little something from the Steak Workshop list, billed as ideal for sharing: It’s better to spend money with the butcher than the pharmacist. Such options include a Piedmontese T-bone or a dry-aged bison tomahawk. The classics are solid — NY strip, ribeye, filet mignon — but you’re not limited to beef. Colorado lamb, Tender Belly “Porkerhouse” and even a demure poussin deliver a well rounded menu. “Flame is a continuous evolution, in search of quality meat and seafood with a little bit of Italy from fresh, house-made pasta,” says the chef. “I love to share, I love to grow. I challenge my team to keep evolving, I just ask that you be passionate.” It’s a request he embodies himself. • Wagyu beef carpaccio "Harry's Bar" with Dijon dressing, truffle salt, parmesan tuile and shaved cured egg yolk. left Hokkaido scallops with organic warm orange lentils, Sudtirol speck and preserved lemon salmoriglio. above

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AMBIANCE

Hip bar and lounge with upscale bites •••

SIGNATURE DISH

Grilled cheese with taleggio, foie gras butter, herbs de Provence and honey

FOUR SEASONS VAIL

THE REMEDY BAR ONE VAIL ROAD | FOUR SEASONS RESORT AND RESIDENCES VAIL FOURSEASONS.COM/VAIL/DINING/LOUNGES/THE_REMEDY_BAR/ 970.477.8600 by WREN BOVA photos by DOMINIQUE TAYLOR

“

e have a saying in Italy,” says Executive Chef Marco Fossati. “‘Don’t drink the water because it causes rust; drink wine.’” Or, if you’re at The Remedy, try one of the cocktails. The signature bar and hotspot at Four Seasons Vail is a lively place to while away a few hours, sipping on inventive creations and nibbling this and that. “The Remedy is an apothecary — to cure what ails,” says Jonathan Reap, Director of Public Relations and Communications. “We are hard on our bodies here in the mountains. We want

to serve something that makes our guests feel better.” So whether that’s a Kills Your Cares Away with Dobel Diamante tequila, aquavit and caraway syrup or The Medicine Cabinet on draft, with Weller Remedy Barrel Select bourbon, maraschino and Chartreuse, there’s a solution for the aches and pains of mountain play. The menu, like the bar itself, is very tongue in cheek, divided into such sections as Elixirs (based on classic cures and tonics), Potions (drams intended to fortify and revive the spirit), Therapies (mostly pizza), Concoctions (hardier, still shareable fare) and more. As the heartbeat of Four Seasons Vail, The Remedy embodies the resort’s overall values of spot-on service, bone-deep

comfort and a desire to revel in the joy of the mountains while having a great time. Chef Fossati joined the team over the summer, coming from another Four Seasons property in Santa Barbara, Calif., and has revamped the menu to include 23 new items. Spend 5 minutes talking to the chef and it’s easy to see his passion and creativity for all things culinary. Drawing from his stints in Paris, Italy, Morocco and California, he’s created a menu that reflects the essence of Colorado while enjoying the inspirations that are everywhere. Much of the menu can be eaten with your hands, giving it a casual, easy feeling. A recent addition, but already a fan favorite, is the grilled cheese. Made with Hovey & Harrison bread (“I love the texture,” says the chef), taleggio cheese and foie gras butter, the sandwich is griddled in butter in a cast iron pan. Dusted with herbs de Provence and drizzled with Knapp Ranch honey, the strong cheese, crisp bread and sexy foie flavor make for an over-the-top snack, and one that’s easy to share.

The bao buns are another hit, arriving two to an order. Plump dumpling dough is stuffed with pork belly, pickled veggies and sauced with hoisin and sriracha. Vegetarians will appreciate the jackfruit tacos, cooked down to pull apart like a tender pork shoulder, and exclamatorily flavored to complement the red cabbage, pinto beans and avocado. Vegans can simply omit the cotija cheese and chipotle aioli. “At the end of the day, we are a bar,” says Fossati. “We need to serve food you can eat while drinking, while talking.” So whether that’s garlicky charbroiled oysters or a vivid beetroot hummus with pistachio and goat cheese, it will most certainly be delicious. • top Beetroot hummus with Colorado goat cheese, pistachio, lemon agrumato and radishes, served with naan bread. above Charbroiled oysters with pecorino romano, Italian parsley and ciabatta. left Signature grilled cheese. page 88 Remedy Haute Chocolate and huckleberry cheesecake.

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Appetizers: $10-$24; Small plates, Entrées: $16-$52

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

by CARAMIE PETROWSKY photos courtesy VAIL RESORTS

he notion that “the beauty lies in the journey” is apropos when it comes to dinner at Game Creek Restaurant. Prepare to have far more than your hunger satiated when you make reservations for this on-mountain dining destination; just getting to dinner is a beautiful adventure. First, enjoy a moonlit gondola ride followed by a toasty snowcat drive to Vail’s Back Bowls. There, a warm European-style chalet serving delicious aromas and flavors awaits. Once you arrive at Game Creek Restaurant, you’re in Executive Chef Dan Maguire’s more than capable hands. Chef Maguire incorporates Colorado ingredients like lamb and beef as well as microgreens and herbs from the Front Range into his seasonal menu. This winter, the four-course prix fixe menu feels familiar yet intriguing all at once: “We have many of our classic dishes remaining on the menu, as well as some new twists and turns to keep the dishes exciting,” says Jennifer Rizza, Vail Fine Dining General Manager.

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PRICE

4-course menu for $120 per person; Chef's Tasting Menu (5 courses) for $145 •••

AMBIANCE

Upscale mountain chalet •••

SIGNATURE DISH

Bison tartar with shallot, smoked salt, Beemster, egg espuma, herb vinaigrette, crostini

In fact, your very first bite could be Chef Maguire’s favorite: lobster bisque. Chef Maguire learned to make this decadent soup from his previous mentor who passed away two years ago. “It is classically a creamy butternut and lobster soup and this year we are putting a new twist on it by serving it with

pumpkin and toasted pepitas,” he says. New this season, Chef Maguire is excited about the foie gras starter. “We will serve a piece of house torchon and a seared piece of foie gras over house-made brioche bread, finished with a fennel salad and stone fruit compote,” he says. The scallop starter is another signature dish. Served with Anson Mills grits, scallions, roasted piquillo peppers

all topped with a buerre blanc, the dish really speaks to the flavor variations on Chef Maguire’s menu, Rizza says. Moving to the entrée side of the menu, diners will likely have a hard time choosing just one. For something a little lighter, try the black cod with celery root, broccolini, sweet potato and squid ink. If you spent most of the day charging through powder in the Back Bowls, you might be drawn to something heartier, say the elk with root vegetable gratin or the wild boar shank served with Swiss chard, polenta and crispy leeks. The duo of beef pairs two favorite cuts, filet and short rib confit alongside fingerling potatoes, cippolini onions, heirloom carrots and shallot. It’s the tastiest incarnation of meat and potatoes we can envision. Whatever you do, make sure your dessert stomach is vacant. Pastry Chef Alejandra Pastor is back for another winter season, and has reprised the donuts that delighted diners last winter. This year’s “cronut” is filled with dulce de leche, and complemented with sweet cream ice cream, pecans and cherry. A sweet ending to this memorable journey. • Colorful prawns atop polenta. Getting to Game Creek Restaurant is part of the experience, which culminates in a snowcat ride. above left

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Lively slopeside watering hole serving lunch, après-ski and dinner •••

SIGNATURE DISH

Hand-cut steaks served with sauteed vegetables and choice of baked potato or fries

GARFINKEL’S by HEATHER HOWER photos by BARRY ECKHAUS

inally! A family-friendly place where kids can play, have a favorite meal and the adults can relax and have their own slice of heaven. This is not a new place; it’s Garfinkel’s. You know, the place that was rowdy with après revelers 20 years ago. Now it’s a family-friendly place with expanded menu but the same tasty cocktails, usual faves and that expansive deck overlooking Lionshead that simply beckons. Garfinkel’s, or Garf’s as it’s known in these here parts, is a hot bed of action but especially comes to life once the sun comes out, the flowers explode with color and the mountain blooms with possibility. While the top sellers and favorites will always be the somewhat usual: nachos, chicken fingers, wings, burgers and French dips; there is nothing usual about them

536 EAST LIONSHEAD CIRCLE | ACROSS FROM EAGLE BAHN GONDOLA 970.476.3789 | GARFSVAIL.COM

at Garf’s. The food is handmade and the portions are more than generous. Arrive with an appetite. The crew at Garf’s made a vow years ago and they dare to be different. Alongside hamburgers and chicken wings are new options to tempt any taste bud. The poke bowl with chilled rice, seaweed salad, Sriracha mayo for spice, wonton crumble for crunch, avocado and house-made kimchi pairs perfectly with any of their expansive beer selection. How about cucumber salad as a side for a fresh summer taste bud experience? They also have several fresh garden salads and light fare to choose from. Unlike other area restaurants, Garfinkel’s prides itself on good food at good prices. Check out the steak (hand-cut) dinner that comes in under 25 dollars in conjunction with offering solid prices every day of the week. Garfinkel’s has also added to its gluten-free offerings. Start with a happy ending — the key lime pie, a bit

of Key West right in sunny Vail, is to die for. Speaking of the deck… it’s nearly impossible to sit under the blaze of the Colorado blue sky and not want to sip something delicious. Sure, Garf’s has a slew of craft beers as well as the lighter options. But give something new a try. The Patio Punch is aptly named as it feels like everyone on the deck is enjoying one. Its few ingredients come together to quench a thirst and pack a punch. Warning: its deliciousness goes down easily. Or try a European inspired Aperol spritz. One of the beautiful aspects of Garf’s deck is the conviviality it creates. This isn’t a time to be austere and sour-faced (and it would be hard

to be so when there’s so much activity to watch and the joy is almost palpably floating through the air). Remember sunscreen because it’s easy to set foot on the deck for “just an hour” and suddenly most of the afternoon has passed you by and the sun is setting. One thing’s for sure — you’ll leave satiated and content. • top Braised pork shank with pork demi glaze and seasonal vegetables. above Shaved winter greens (kale, carrot, Brussels, cabbage radicchio), craisins, pumpkin seeds, roasted tomatoes, blue cheese crumbles with added salmon. left Roasted tomatoes, pesto, balsamic reduction, toasted bread.

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Starters and Shared Plates: $7-$15; Dinner Entrées: $17-$23

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GESSNER GRAND HYATT VAIL | 1300 WESTHAVEN DR | VAIL 970.479.1538

by KIM FULLER photos by KRISTIN ANDERSON

here is something grand about Gessner, starting with the feeling you get when you pull up to the valet and walk into the lobby of the Grand Hyatt Vail. This elevated mountain resort welcomes all with a distinct aesthetic defined by rich wood, stone and leather textures. Gessner is the property’s signature restaurant, offering breakfast, lunch and dinner service. The elegant and inviting space is ideal for most occasions, from a casual outing or family brunch to a romantic creekside date. Every day feels like vacation here, especially once you retrieve a small bottle of champagne from the Moët & Chandon vending machine in Gessner’s

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Fireside Lounge. Bring your bubbles to dinner or order a round of Moët tableside, as it’s perfect with a first course of Jumpin’ Good Goat Cheese served with honeycomb, fire-roasted chiles, pine nuts and toasted wedges of sourdough. Chef de Cuisine Axel Torres and Sous Chef Jarrett Raiguel have crafted a dinner menu to highlight the best of Colorado cuisine at Gessner, and their dishes are really brought to life with wine recommendations from Ben Christie, Food & Beverage Outlet Director for Grand Hyatt Vail. The restaurant’s namesake, Conrad Gessner, was a Swiss physician and naturalist during the 16th century. Torres and Raiguel honor this legacy with the beautiful and intricate elements of their dishes, from salads highlighting vegetables that pop with

flavor, colors and design, to robust entrées that pair classic ingredients with forward-thinking presentations. Just as Gessner himself set out to discover some of the world’s natural treasures, this restaurant helps guests experience some of earth’s most delicious wonders. The main course of black truffle tagliatelle is decadent in the best of ways — foraged mushrooms, truffle butter and pecorino come together on fresh pasta for smooth bites of rich pleasure. By the glass, the Argyle Pinor Noir from Oregon’s Willamette Valley is dynamic and satisfying — a perfect match to every twirled bundle of tagliatelle. Meat and fish options are also aplenty on the menu. A glass of Cabernet drinks nicely alongside the short rib dish that’s served with grits, collard greens, roasted carrots, crispy quinoa and a classic bordelaise sauce. For dessert, a chocolate mousse cake with Bailey’s crème anglaise and Jameson-soaked berries is a perfect way to end the evening. And, perhaps, one more trip to the Fireside Lounge and the Moët & Chandon vending machine. •

PRICE

Appetizers & Salads: $12-$24; Entrées: $25-$40 •••

AMBIANCE

Refined and inviting setting where Alpine inspiration meets Rocky Mountain cuisine •••

SIGNATURE DISH

Black truffle tagliatelle with foraged mushrooms, truffle butter and pecorino

above Fresh grated parmesan is added a top black truffle tagliatelle dish. The dish includes foraged mushrooms, truffle butter and pecorino. left Short rib with grits, collards, roasted carrots, crispy quinoa and bordelaise.

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GRILL ON THE GORE

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VAIL GOLF CLUB | 1775 SUNBURST DRIVE | VAIL 970.477.5277 | GRILLONTHEGORE.COM

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by KATIE COAKLEY photos by JESSIE KLEHFOTH, KEVIN BANKER & RIC STOVALL

icture this: It’s a brisk, crisp day. There’s a light dusting of snow on the ground — just enough to make a snowshoe, fat bike or crosscountry ski tour sound like a great idea. You head to the Vail Nordic Center, marveling at the free, convenient parking before strapping on your skis, snowshoes or bike shoes and heading off for an invigorating excursion. When you finish, your stomach alerts you to the fact that the tank needs refueling; the answer is clear. Without missing a beat, you make your way to Grill on the Gore for the stellar soup buffet. Or maybe you’re just craving a hearty, healthy, wholesome lunch and soup seems just the ticket. You should still head to Grill on the Gore at the Vail Nordic Center. It’s a pretty perfect setup: Chef David Sanchez provides a soup buffet offering hearty, classic comfort food made with the best (often Coloradobased) ingredients. Three different zuppas are offered: a vegetarian choice and a heartier soup option that change daily and his Signature Buffalo Chili. The chili is a perfect example of Chef Sanchez’s culinary style. It’s unique, rooted in his grandmother’s Spanish bean soup recipe. Flavors are layered starting with the onions, garlic and green bell peppers (the holy trinity of Spanish cuisine called sofrito) and braised buffalo, buffalo sausage, chorizo and smoked ham. Saffron gives potatoes their golden color and garbanzo beans add a unique texture and viscosity to the chili. It’s unlike any

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First bowl is $10; subsequent bowls are $5 •••

AMBIANCE

Modern mountain clubhouse •••

SIGNATURE DISH

Signature Buffalo Chili

other version of this classic comfort food, showcasing the passion and attention to ingredients and detail that are inherent in Sanchez’s cuisine. Check-in daily to discover the rotating soup options, of which Sanchez says there are “dozens and dozens” of combinations. Perhaps it’s the vegetarian tomato basil soup simmering in the pot; maybe there’s clam chowder or steak and ale soup releasing those tempting aromas. With such a diverse offering, it’s possible to enjoy lunch at Grill on the Gore daily (as some folks do) without repeating a lunch. However, Sanchez says that the Signature Buffalo Chili is one of the things that guests keep returning for. The buffet also includes a variety of fresh baked breads including two

kinds of cornbread and a gluten-free option. Then there are the toppings: Accessorize your soup du jour with toppings from the extensive selection that includes pico de gallo, scallions, sour cream and several types of cheese. For those in need of liquid warmth, Grill on the Gore features a full bar with signature cocktails (which can be made from Colorado-created spirits), hot drinks and a Colorado-centric draft beer selection. With views of the Gore Range that might steal your breath more quickly than a vigorous lap at the Vail Nordic Center, Grill on the Gore is an ideal spot for a leisurely lunch with friends or to warm up, inside and out. •

top Though the soups change daily, the Signature Buffalo Chili is always available. above The soup buffet is a great way to cap off an adventure on the Nordic trails at the Vail Nordic Center. left In addition to soup and bread, Grill on the Gore offers a full bar, too.

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LA BOTTEGA 100 E MEADOW DRIVE | VAIL 970.476.0280 | LABOTTEGAVAIL.COM

by TRACI J. MACNAMARA photos by DOMINIQUE TAYLOR

t La Bottega, dining is a sensory experience that begins the moment you walk into this cozy corner restaurant filled with old-world charm. The savory smells of Northern Italian cuisine float from the kitchen, and flickering firelight radiates from the blue-and-yellow tiled pizza oven at La Bottega’s core. Mussels sizzle to create a playful background noise, and wine glasses clink in an anticipatory chorus as you crack open the wine menu, which reads more like a tome than a list — and is stacked with all of the Italian beauties you could hope to find. La Bottega has been owned and operated by the same family since it opened in Vail in 1997, when it was then considered on the edge of town. “We started out as a sandwich shop, and we’ve grown a lot in the same time that Vail has grown up around us,” says Stephen Virion, who owns and runs La

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Bottega with his wife Elisabetta — the force behind that enviable wine list — and his daughter Stephanie. “Over the years, we’ve always been a social gathering place where people come to have a good time and eat good food. And we still have sandwiches on the menu.” True: those sandwiches that helped established La Bottega’s reputation more than 20 years ago still attract a loyal lunch crowd, but in the meantime many of the restaurant’s pasta dishes, pizzas and entrées have also garnered a dedicated following, along with its special truffle menu that is available early in the winter season. If you haven’t yet established a favorite, begin by sampling from fresh pastas that include the pillowy white truffle gnocchi with butter and parmesan — elegant in its simplicity — or the linguini with lump crabmeat, shrimp, asparagus and sundried tomato. Among entrées, the veal osso bucco is a standout with fall-off-

the-bone tenderness and an unrivaled flavor that you’ll want to appreciate in slow, lingering bites. This entrée is plated alongside creamy polenta and roasted winter vegetables for comfortfood satisfaction, and the zesty gremolata that’s sprinkled on top adds an exciting citrus-herb flavor boost to an already outstanding combination. Don’t think about leaving La Bottega without trying another classic among classics for dessert: the tiramisu, which is award-winning and so good that it’s worth getting even if you know you can’t take more than one bite. In this sweet delight, housemade ladyfingers are soaked in espresso and layered among a creamy and indulgent filling that’s dusted with cocoa and chocolate shavings. If you can’t finish it, be sure to take the rest of it home because — rest assured — you’ll be dreaming of eating it the next morning for breakfast. • Duck egg and white truffle pizza with arugula and ribollita, a white Tuscan bean and vegetable soup. left Tuscan marinated grilled chicken with pumpkin seed pesto and couscous. page 10 Linguini with lump crabmeat, shrimp, asparagus and sundried tomato. above

PRICE

Insalate, Antipasti and Pizza: $8-$23; Pasta and Entrées: $22-$58 •••

AMBIANCE

Cozy setting for a romantic dinner or lively après-ski socializing with friends •••

SIGNATURE DISH

Northern Italian-inspired cuisine; veal osso bucco with zesty gremolata

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•••

AMBIANCE

Warm, friendly and fun •••

SIGNATURE DISH

Dover sole meuniere served in brown butter sauce with haricots verts

LA TOUR by WREN BOVA photos by SUSI THURMAN

hef-Owner Paul Ferzacca has a solid, storied history in Vail’s culinary scene. Chef and mentor, coach and educator, his influence on other chefs has created a ripple effect felt locally and around the country. Known for a collaborative approach that empowers the staff in his kitchen, this winter things are a little bit different at La Tour. This season the menu is 100% Chef Paul. And the man is inspired. Vail’s cozy-chic La Tour is a beacon of warmth and hospitality. With several intimate dining rooms and a terrific staff that exudes professionalism, you can relax as soon as you walk in the door. Rest easy, you’re in good hands. Though the bread service is outstanding, with little pots of European butter and house-made ricotta, try to restrain yourself for the treats to come. How do you improve seared scallops with Pernod creamed spinach and bursts of cherry tomatoes? Shave some black truffles on top and add a flute of NV Laherte Freres “Ultratraditional” Brut Champagne. Chef Paul’s got a deft hand with the seafood, crusting it with a sear of heat, but letting the scallop remain delicate. Those wanting something a little more virtuous can try the whole-roasted maitake mushroom, a dish so beautiful it looks like a still life

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

painting of an abstract forest scene. The feathery mushroom is a textural dream, crowning a curried carrot sauce studded by crunchy chickpeas, roasted beets and fresh herbs. The vegan dish is complicated and playful, a real joy to eat. And though there are people who never deviate from their order of “lobster bisque and Dover sole,” both menu mainstays during the season, a new bestseller is the miso-marinated black cod. Succulent and savory, the fish flakes in layers if you wave a fork at it. Served with a black truffle beurre blanc, slices of picked radish deliver high notes. Looking over the menu as a whole, you can see little influences from France, Spain, Asia, India — and yes, Colorado. “French food has always been about getting the best ingredients,” says the chef. “Those come from all over the world. And then you just treat them right.” “Treating them right” might mean making an apple tartlette to accompany a quivering piece of seared foie gras, or a bacon jam to go along with grilled Iberico Pork Secreto — the chef’s own favorite. “The pigs eat acorns, and the flavor is incredible,” he says. He might opt for a 2017 Domaine LaFage Grenache from Cotes Catalanes, the red wine offering a slight texture to offset the savory richness of the pork. But of course, it wouldn’t be a winter menu at La Tour without Colorado rack of lamb. Ferzacca prefers to buy the

13th rib, of which there are only two on a lamb. Why number 13? It’s got double the meat on it, making it a 9-ounce wonder. Served with an ethereal potato dauphinoise thanks to manchego cheese and scallions, a smoked red pepper lamb jus brings a silky, sexy kiss. Even sexier: a glass of 2015 “Les Cadrans” de Lesseque from Bordeaux. With so many options it might be a

good idea to plan a few trips to La Tour. You wouldn’t want to miss out. • Seared sea scallops and black truffle with Pernod creamed spinach, puff pastry fleuron and heirloom cherry tomatoes. below Whole roasted maitake mushroom with crunchy chickpeas, gold and red beets and a curried carrot sauce. page 18 9-ounce Colorado lamb rack chop. above

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Appetizers: $10-$20, Entrées: $29-$39

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LEONORA by WREN BOVA photos courtesy LEONORA

here is not a bad seat in the house. Walk into Leonora and the focal point is a stunning floor-to-ceiling wine room right in the middle of the room. Booths and tables radiate out from the wine cylinder’s heartbeat, creating a cozy dining room that offers friendliness yet privacy. It’s a great room. The signature restaurant of The Sebastian – Vail, Leonora focuses on tapas-style small plates. Drawing

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THE SEBASTIAN – VAIL | 16 VAIL ROAD | VAIL 970.306.4612 | THESEBASTIANVAIL.COM/DINE

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Small Plates: $3-$18 Plates: $12-$60 from diverse influences as far-flung as South America, the Basque region and even the American South, the menu is a tasty expression of convivial dining. Most items are boldly flavored and encourage sharing — and conversation. While the wine list is designed to accompany the cuisine, a fun cocktail menu becomes an event itself. Executive Chef Tyler Peterson comes from the South, and is famous for his fried chicken and biscuits, drizzled with honey and walloped with hot sauce. And in fact, Sunday is “fried chicken night” with a running special.

But there are other gems, too, that shouldn’t be missed. Fresh fish is abundant on the Leonora menu, and there might be no prettier dish than the scallop ceviche. The delicate seafood is shaped into a crown on the plate, a fruity delicacy accentuated by aguachile and plumped basil seeds. Thinly sliced vegetables give a bit of textural contrast, and it’s wonderful. The Guacapoke is a cross between guacamole and ahi poke; served with freshly fried tortilla ships it’s a fan favorite. Two “toast” options offer selfcontained three-bite snacks: the spicy crab toast gets its punch from Calabrian chile mayo, while the elk carpaccio toast offers a decadent kiss from rosemary cream and crimini mushrooms. And don’t miss the shrimp al ajillo. “If we took them off the menu there would be a big problem,” says Sous Chef Leo Tazza. One taste and you can see why: the succulent shrimp burst with a garlicky, buttery flavor. One bite and a second order seems inevitable. To fully embrace the tapas theme, try a Spanish skewer or four… King crab leg, bourbon-kissed pork cheeks, coconut lobster, aji panca beef — all small packages that deliver a punch. Tazza is from Peru, and so the rotisserie game hens are near and dear to his heart. Reminiscent of poussin because of their size, the chef marinates them with Peruvian herbs and spices, then cooks them.

•••

AMBIANCE

Sophisticated, social setting •••

SIGNATURE DISH

Octopus Asador with new potatoes, garlic and chorizo

Served with two sauces — one a chicken demi, the other a classic aji amarillo — it’s a savory, flavorful experience, and one designed to be shared. In keeping with the shared tapas theme, even the elk osso buco is designed to share, cut 1 ½” thick and braised in a blueberry-wine sauce. Served with silky cauliflower puree and wilted kale, it’s an easy component within a full table of tastes. Thanks to the style and pace of dinner at Leonora, it’s easy to turn dinner into the main event. It’s a lovely place to soak up the flavors of a larger world view. • top left The Leonora dining room radiates out from the cylindrical wine room in the center. top right Grilled Gold Canyon 8-ounce filet with beef jus, horseradish mayo and shishito peppers. left Spicy crab toast gets a hit of heat from Spanish peppers.

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LOS AMIGOS

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400 BRIDGE STREET | VAIL 970.476.5847 | LOSAMIGOSVAIL.COM

VAIL

by KATIE COAKLEY photos by KRISTIN ANDERSON

here are institutions in Vail… and then there’s Los Amigos. Since 1973, Los Amigos has been serving up traditional MexicanAmerican cuisine from its slopeside spot. On the deck, skiers and snowboarders gather to toast the day with margaritas and chow down on chimichangas. But as Vail has grown and evolved, so too must Los Amigos. Drew Riley took the reins as owner/ operator in November 2018 and started making changes at the venerable joint at the end of this summer. But for those who are afraid of change, there’s no need to fear — after all, Riley grew up in Los Amigos; his dad, Ron Riley, bought the restaurant in 1985. “I grew up in Vail and I grew up going to Los Amigos,” Riley says. “I know what Los Amigos should be. I want to update it and bring some modern-ness to it, but I want to keep that same feel.” Peruse the menu and you’ll find a refreshing blend of the classic dishes that you know co-existing peaceably with the new additions — namely, street tacos. “I feel like street tacos are sort of the modern age of Mexican food, whereas Los Amigos has been the classic Mexican-American cuisine for years and years and years and years,” Riley says. Smaller in stature but big in flavor, these tacos let you order based on your appetite. Need a nibble? Order one or

two. Want to fuel up before hitting the slopes again? Order a few more. With 10 different options ranging from the classic Los Amigos grilled fish tacos (which have not been tampered with, Riley promises) to the new al pastor, lamb barbacoa and lobster options, there are enough combinations to keep

your stomach and taste buds satisfied. But Riley also adheres to the “if it ain’t broke” axiom: The classics are still available, from the Enchilada Especial Del Azul (layers of blue corn tortillas filled with shredded chicken and smothered with Los Amigos’ green sauce and Monterey jack cheese, topped with sour cream and an egg) to the nachos, chimichanga, burritos and fajitas. Chef Todd Purse and Chef Alfredo Ramos are still helming the kitchen, creating homemade salsas and maintaining the high standards of cuisine. Another menu item that’s unchanged? The legendary Los Amigos margaritas. There are still 10 different options for thirst-quenching goodness on the menu, but Riley says guests can now add CBD to their marg, doubling the restorative properties of the concoctions. Things are changing, but not too much. “I always want Los Amigos to be the après ski place,” Riley says. “And that's what I'm looking to continue. I mean, everybody remembers a time being on the deck and hearing a huge roar, looking up and you see someone just sliding face-down on Pepi's Face. I mean you can't beat that. And that's what I want to continue to have and deliver.”

PRICE

A la carte street tacos start at $4; apps and entrees from $4.50 - $18.95 •••

AMBIANCE

Energetic bar and taqueria in the heart of Vail Village •••

SIGNATURE DISH

Street tacos and Enchilada Especial Del Azul

Though menu items and décor may change, the heart of Los Amigos will continue its steady beat in Vail Village. • A variety of Los Amigos’ street tacos including, pork belly, left, mango chicken, al pastor, carne asada, and grilled veggie. left Chimichanga dish with a side of chips, queso and guacamole. above

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Appetizers, Soups & Salads: $9-$25; Entrées: $24-$42 •••

AMBIANCE

Festive dining room, bar and deck with Austrian heritage •••

SIGNATURE DISH

Steak au poivre: centercut beef tenderloin with Yukon gold puree and green peppercorn sauce

PEPI’S BAR AND RESTAURANT by KIM FULLER photos by JUSTIN Q. MCCARTY

troll down Bridge Street on a winter afternoon and you’ll see Pepi’s deck filled with people enjoying pints of Fürstenberg pilsner and glasses of Riesling, plates of wienerschnitzel, sausage and spätzle. Pepi’s has been a Vail institution since it opened in 1964, and it’s still enticing visitors and locals alike with its valley roots and Austrian charm. Come for dinner to really experience the culinary depth of Pepi’s. Executive Chef Helmut Kaschitz is Austrian and has certainly mastered his home cuisine, paired with the innovative talents of Sous Chef Richard Fraser.

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231 EAST GORE CREEK DRIVE 970.476.5626 | PEPIS.COM

This duo has been in Pepi’s kitchen for nearly 15 years together, and while Kaschitz keeps the European classics firing in the back, Fraser brings in fresh flair to the menu every season. The light wood accents and fabricadorned banquettes in the dining room create a warm and inviting atmosphere, and those looking for an even more upscale experience can make reservations in the Antler’s Room, known for its menu offerings of wild game and featuring tableside preparations. The roasted beet salad is a lovely way to start your meal, served with tangy feta and a refreshing vinaigrette that balances beautifully with the roasted beets and toasted walnuts. There are many hearty entrée options on the menu, from steak au poivre to

rack of lamb and beef stroganoff. For those looking for something a bit lighter yet still with big flavor, the pan-seared salmon comes on a wild mushroom ragout with braised kale and farro. Of course, it is always temping to order the wienerschnitzel, which Kaschitz says will never come off the menu. The pan-fried veal cutlet comes with roasted potatoes and red cabbage, and it’s delightful. The atmosphere, menu and service at Pepi’s always makes for a memorable experience, and an order of apple strudel is the perfect way to top it all off. Dense layers of warm, sweetened

fruit are piled high between an oval envelope of pastry crust, next to a scoop of vanilla ice cream and a thick pile of creamy custard. It’s an ideal dessert for any evening in Vail — a connection of history and heritage that comes through in every bite. • Chicken Saltimbocca: Pan roasted chicken, wrapped in speck, fine herbs, Point Reyes blue cheese, herbed couscous and baby spinach. above Lightly Smoked Salmon: Pan roasted Atlantic salmon, Israel couscous, sautéed spinich, lemon and white wine sauce. left Roasted Beet Salad with toasted walnuts, tangy feta, arugula and balsamic vinaigrette. top

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228 BRIDGE STREET | VAIL | 970.476.6700 | RUSSELLSVAIL.COM

by KIM FULLER photos by CHARLES TOWNSEND BESSENT

ertain corners of Vail have kept it classic, and Russell’s is at the top of that tried-and-true list. The steakhouse was opened in 1989 and is located on Bridge Street in the heart of the Village, right next to the Covered Bridge. “We don’t change our menu and people come back year after year for the consistency,” says Michele Lewis. Many locals belly up to the bar for camaraderie and occasional live music shows, and returning guests often make their reservations a season in advance to ensure they get their fill of the restaurant’s timeless touch, delicious food and warm service. Request a window seat facing west to observe the bustle of town in the evening, or enjoy the quainter side of the restaurant to take in the rushing river. Russell’s has an approachable wine by the glass list, and a pour of the Pinot

Grigio from Friuli, Italy, may be just what your palate needs to get ready for a round of appetizers. Try the tuna sashimi, served lightly blackened and with marinated cabbage, ginger and wasabi. It’s a lighter dish that’s full of flavor, and it’s perfect for the table to share. Escargots is not to be missed, served decadently with butter and a touch of curry spice, and ideal with a glass of equally elegant Chardonnay. For your salad choice, combine two mainstays with the Half & Half, featuring a fresh and savory Caesar on one side of the plate, alongside a couple slices of the Tomato Basil Salad with blue cheese, pine nuts, onion and basil vinaigrette. There isn’t a piece of meat on Chef Markus Gatter’s menu that will disappoint, but go for the Surf & Turf if you’re looking for the most dynamic dish. A half pound of Alaskan King Crab is served with an eightounce filet. Crack the crab shell to dip its tender meat into drawn butter, and slice a forkful of beef to slide it

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RUSSELL’S

through a side dish of béarnaise. All entrées are served with Russell’s scalloped potatoes and the vegetable of the day, like green beans. Other side dishes are available to order, including sautéed mushrooms, steamed asparagus, potatoes au gratin or mashed, while they last.

PRICE

Appetizers and salads: $10-$22; Mains: $28-$63 •••

AMBIANCE

Classic steakhouse with views of Bridge Street or Gore Creek •••

SIGNATURE DISH

Surf & Turf with Alaskan King Crab and an 8-oz. filet

Dessert is a hard choice, with steakhouse signatures like raspberry cheesecake, crème caramel and Mud Pie that entice — but the all-around showstopper is the Goldbrick Sundae. It’s got everything, from French Vanilla ice cream with a raspberry sauce, to milk chocolate and walnuts poured over the sweet pile. Try it with a glass of ice wine for the full finale, but you may want to sit a while longer and enjoy the view. • Ahi tuna sashimi, lightly blackened, with marinated cabbage, ginger and wasabi. left Grilled ribeye and Alaskan king crab served with scalloped potatoes and the vegetable of the day. above

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SUNDAE

by KATIE COAKLEY photo by DOMINIQUE TAYLOR PRICE

VAIL & EDWARDS

scream, you scream…you get the picture. When the stomach, soul or three-year-old is screaming for rich, creamy ice cream, then make your way to Sundae. Sundae scoops up joy in a cup (or cone) in the form of smallbatch, artisan ice cream in handcrafted classics and creative flavors. “Our main priority is sourcing the best quality ingredients we can find; we don’t use anything artificial,” explains Ashlyn Streetz, Sundae’s general manager. “All ice creams start with a simple base of milk, cream, eggs and sugar so we build flavors naturally from that. For example, strawberry ice cream is made with a house-made strawberry jam and pieces of strawberry.” Visiting often is essential for the curious ice cream connoisseur. Sundae has a menu of anywhere from 16-22 flavors at any moment including the classics like chocolate and vanilla, two or three dairy-free options as well as rogue flavors like Salted Cookies and Cream, Give Me Samoa (based on the popular Girl Scout cookie) or Malted Chocolate Chip. “We have a really talented management team and almost all of us have a pastry background,” Streetz says. “The flavor of the month is our opportunity to be creative and play. If we stumble upon one that becomes

$3-$9 •••

AMBIANCE

Bright and cheerful ice cream heaven •••

SIGNATURE DISH

Ice cream customized with mix-ins of your choosing

a super big hit, it might go into our normal rotation of flavors.” In addition to the scoops, Sundae also offers custom ice cream cakes, specialty sundaes and shakes (blending your favorite flavor with fruit is a winning combo), substantial ice cream sandwiches and over-thetop waffle cones dipped in chocolate and rolled in various toppings like sprinkles and Oreos. Need a caffeine fix? Sundae pours roasted-to-order Thruline Coffee for a pick-me-up or to make the ultimate affogato. Bonus: If the weather outside is frightful, there’s no better time to visit Sundae. When it snows more than 6”, the 6-inch rule is in effect — guests receive 50% off all scoops, shakes and cones at both locations if they mention the "rule." •

top left Butter pecan ice cream in a waffle basket with nutella sauce and candied almonds. top right Assorted ice creams and toppings ready for mixing at Sundae. above Various ice creams in hand-dipped waffle cones.

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TAVERN ON THE SQUARE

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675 LIONSHEAD PLACE THE ARABELLE AT VAIL SQUARE | LIONSHEAD 970.754.7704 | ARRABELLE.ROCKRESORTS.COM

VAIL

by TRACI J. MACNAMARA photos by BARRY ECKHAUS PRICE

ith its morning breakfast bounty, lively patio scene, and convivial atmosphere, Tavern on the Square is a place where you can come in and dine comfortably from dawn until way after dark. Ski or walk to Vail’s Lionshead Village, and look for the sparkling patio lights to guide you into a choose-your-own culinary adventure of sorts, where you can linger over a long lunch with friends, stick around for après ski cocktail sipping or come in after sundown for a family dinner. “One of the most exciting things about being at the Tavern in the winter for me is the chance to share in the sheer amount of diversity that we have here in our employees and guests who come to Vail from all over the world,” says Executive Chef Nick Steger. Part of satisfying such a diverse group is having a menu that appeals to a variety of tastes. “This menu was created by our whole team of chefs, and our focus is on delivering a heartfelt meal that everyone will remember,” he adds. To achieve that aim, the Tavern menu includes healthy, gluten-free and vegan options among more traditional pub fare. The Island Poke Bowl, for example, is a versatile dish that can be enjoyed for the fresh flavor explosion in its vegetable elements — tangy kimchi, nutrient-packed wakame, spicy pickled ginger, smooth cucumber — and for its protein additions that range from ahi tuna to local grass-fed beef. Likewise, the Superfood Salad is a colorful combination of kale, arugula,

Starters and shared plates: $13-$34; flatbreads, salads and sandwiches: $15-$23; large plates $27-44 •••

AMBIANCE

Casual-yet-refined slopeside tavern with a lively patio scene •••

SIGNATURE DISH

Fresh takes on hearty tavern favorites & healthy options

berries and more. With ancient grains, shaved Brussels sprouts and almonds in the mix for a satisfying crunch, this salad is topped with a lemonstrawberry chia dressing that brings all of its flavors together. Of course, Tavern on the Square is well known for its hearty classics like Chicken Pot Pie, Beef Bourguignon and Lobster Mac & Cheese. And pubfood aficionados will love discovering fresh takes on the traditional, such as the Colorado Fun-Due Nachos, an emphatically not-normal (in a good way) mountain of tortilla chips layered with queso, shishito peppers, scallions and crispy buffalo chicken. True to their name, these fun nachos are ambitiously portioned and can be enjoyed as a meal or as a quick shared bite before heading back out on the slopes.

Another choose-your-own-adventure dish, the Korean Noodles, offers a toasty, umami flavor punctuated by bites of baby bok choy, carrots and mushrooms with your choice of protein. And the triedand-true Wapiti Elk is embellished by a smoked black cherry and sage jus — a fitting complement to the mountain game. Among dessert options, the S’mores Taco is definitely the one that will wow anyone who’s game to indulge in a few final bites. This seriously amazing concoction tucks marshmallow and graham cracker ice cream into a

chocolate-coated waffle shell that’s doused with fudge sauce and salted crumbles. Be forewarned: it’s huge— and best for sharing, but it’s so good you’ll want to eat it all on your own. • top Wapiti Elk with sweet potato puree, nicoise vegetables, smoked black cherry and sage jus. above Korean Noodles with baby bok choy, carrots, peas, shiitake and enoki mushrooms, sesame peanut dressing, roasted kombu broth. left Lobster Mac & Cheese with creamy nutmeg béchamel, cavatapi, lemon and tarragon crumbs.

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TERRA BISTRO by KARI MOHR photos by DOMINIQUE TAYLOR

ne visit to Terra Bistro is simply not enough. From the menu to the people to the space, this is a place that’s elegant yet bursting with creativity and a passion for sustainably sourced, quality ingredients that will keep you coming back for more. From its founding in the early ‘90s, Terra Bistro has been guided by a mission to create elevated, healthy, flavorful dishes that excite the palate while fueling the Vail Valley’s active

VAIL

352 EAST MEADOW DRIVE | VAIL MOUNTAIN LODGE | VAIL 970.476.6836 | TERRABISTROVAIL.COM

outdoor lifestyle. Executive Chef Carrie Heller continues that legacy with her own unique perspective, while also bringing back fan favorites that have defined Terra Bistro over the years. She took the helm in the summer of 2019 after having served in Terra Bistro’s kitchen in various capacities for years. This winter’s menu is approachable yet full of creative flare and flavors that pull from a variety of cuisines. One new dish is the Honey BBQ Glazed Scottish Salmon. Pan-seared salmon is glazed in sweet, cumin-scented barbecue sauce and topped with Terra’s signature Vitality Seed mix, served over pesto spaghetti squash with beet puree. “What I like about this one is that it was an original idea of mine, but as I was playing with it in the kitchen my cooks from the grill and my lead line cook said, ‘Here, what about this?’” says Chef Heller, “so it’s a bit of a collective plate. It came from my ideas, but I like the fact that they contributed to it and it evolved from there.”

That sense of community and collaboration informs the restaurant’s culture, from the kitchen to the servers, many of whom are veterans of five years or more. They are genuinely excited to share their knowledge of the menu and its ingredients with guests, as well as their passion for the mountains. Terra Bistro begins service at 5 p.m., which means staff has had a chance to enjoy their favorite outdoor pursuits before coming into work. That work/life balance feeds directly into the refreshing sense of fun and commitment to a sustainable culture that infuses the restaurant. Another appealing part of the menu is its easy adaptability to a variety of food sensitivities, preferences, and allergies. “We have a menu where we are very sensitive and very accommodating to allergies and special requests,” says General Manager Jessie Rethmen. “About 90% of our menu is gluten free right now, and there are a handful of dishes that contain gluten but can easily be modified.” As for libations, Terra Bistro has bolstered its signature cocktail list in recent years with drinks that often include locally sourced Colorado ingredients. Take the Sage+Vice, which features Montanya Rum out of Crested Butte as well as Palisade peaches and sage, which grows prolifically in Colorado in summer. It also has a robust wine program with over 540 selections on the menu at a range of prices, as well as 14 wines by the glass that have been purposefully selected to pair with specific menu items. •

PRICE

Starters and Salads $11-$16, Main Courses $25-$49; Happy Hour $7-$9 Small Plates, $8 Glasses of Wine, $3-$5 Beer, $11 Specialty Cocktails •••

AMBIANCE

Globally inspired multicultural cuisine in a mountain casual setting •••

SIGNATURE DISH

Lobster tagliatelle with jalapeño-basil butter or Wagyu “buttersteak” with fresh-cut fries, truffle aioli and zhoug

top left Honey BBQ-glazed Scottish salmon, Vitality Seed crust, spaghetti squash, pumpkin seed pesto, spinach and beet puree. top right Braised short rib with delicata squash, celeriac puree and seasonal relish. left Crab cake with mango salsa, beet beurre blanc, frisee and cilantro.

v a i l d a i l y

VAIL CHOPHOUSE | 657 LIONSHEAD PLACE | 970.477.0555 BEAVER CREEK CHOPHOUSE | 15 W. THOMAS PLACE | 970.845.0555 VAILCHOPHOUSE.COM

by TRACI J. MACNAMARA photos by SUSI THURMAN

here’s no denying that snowflakes falling make winter a magical time to dine, and the Chophouse literally brings the magic indoors with an in-house tableside magician, après festivities and an unforgettable dining experience. Steps from the slopes in Vail’s Lionshead Village and in Beaver Creek, both Chophouse locations are perfectly suited for ski-day lunch breaks and evenings spent exploring the things for which this restaurant is best known: prime steaks, fresh seafood and craft cocktails. Whether you’re popping in to warm up or sticking around for the night, begin the Chophouse experience by choosing from among seafood bar selections, salads and starters to share. Try the warm brie, a not-to-miss

mound of gooey cheese that’s breaded and fried before being smothered in a zesty spiced apricot glaze. Decadent? Yes. And those layers of cheese piled on top of apple slices or housemade flatbread are only a foreshadow of more good things to come. The Chophouse is a place where meat lovers can revel in the realm of steaks and chops, all options as tantalizing as the juicy prime New York strip that arrives with a dollop of garlic herb butter melting on top. If steak is not your style, then you’ll find delight in the Loch Duart salmon entrée that’s served atop a hearty bed of winter succotash, a jewel-toned mixture of root vegetables, cherry-raisin slaw, farro and black quinoa, all steeped in a tangy maple-sage gastrique. The winter succotash is also new this winter among other beloved gourmet sides including truffle fries, bacon-wrapped asparagus and crispy Brussels sprouts. Chefs Jose Espindola, Matthew Tarr and Mario Gutierrez keep menus consistent across both locations, yet each place retains its unique appeal. Wednesday through Saturday, legendary musician and Chophouse owner Phil Long kicks off après ski entertainment in Vail, with guest musicians on other days. The Beaver Creek Chophouse features the CBar, a cozy lounge surrounded by a slopeside patio where you can snack on anything from prime rib sliders to fresh shucked oysters. Good news: the tableside magician can be found at both locations. Above all, what comes out of the kitchen is what makes the Chophouse a destination for those who come to Vail and Beaver Creek from all over the world, and Vail Executive Chef Jose Espindola likes to inspire his team with a simple focus that’s close to home. “My motto for the kitchen has always been: ‘Prepare this dish as if it were for your mom,’” he says. “We all work as a team to provide people with an unforgettable dining experience.” Savor the final moments of a magical winter evening at the Chophouse by choosing from an updated dessert menu that includes at least one item that Chef Espindola grew up eating as a kid:

c o m

VAIL

VAIL CHOPHOUSE & BEAVER CREEK CHOPHOUSE

PRICE

Appetizers: $8-$19; Entrées: $25-$59 •••

AMBIANCE

Fun and festive slopeside dining •••

SIGNATURE DISH

Prime steaks and fresh seafood

churros. This classic cinnamon-and sugar-dusted treat is served with dulce de leche and Mexican chocolate sauce, so you can dunk this dessert to your heart’s delight. • Loch Duart Scottish Salmon with winter succotash, maple-sage gastrique and micro hemp. left Slow Cooked Pork Shank with Okinawa sweet potato puree, roasted heirloom carrots, tart cherry-golden raisin compote, natural jus. page 22 Yellowfin Tuna Poke with yuzu, cucumber, avocado, jalapeño crema and plantain chips. above

VAIL

E AT

w i n t e r

2 0 2 0

DELIZIOSO MERCADO by LAUREN GLENDENNING photo by DOMINIQUE TAYLOR

elicious, high quality grab-andgo food was hard to find in Vail Village when La Bottega owners Stephen and Elisabetta Virion opened DeliZioso in late 2012. They succeeded in changing that by growing the menu at their friendly neighborhood deli shop, which has become a staple for breakfast sandwiches and burritos, lunchtime sandwiches, paninis, salads and wraps, espresso drinks, pastries and homemade, Italian-style gelato. Whether you’re heading out for a day on the mountain or simply looking for a meal that won’t break the bank, DeliZioso has proven itself as a mighty deli and market. Sandwiches, which run about $8 to $11 at breakfast and around $10 to $13 for lunch, are substantial — perfect for extra fuel on a ski day . All sandwiches can be made on a variety of breads such as baguettes, croissants and ciabattas (there’s a gluten-free option, too), and feature Boar’s Head meats with fresh toppings.

PRICE

Breakfast Sandwiches, Burritos, Paninis and Salads: $7-$12; Breads, Meats, Cheeses, Grocery Items: Market Price •••

AMBIANCE

Village grocery with hot grab-and-go items, pastries and gelato as well as grocery staples like cheese, butter, milk, toilet paper and more

In the deli counter, you’ll find gourmet imported foods such as caviar, Parmesan from Italy, foie gras from France, Iberico ham from Spain and olives from Greece. Breakfast sandwich options include scrambled or fried eggs with a selection

LOADED JOE'S

33 E MEADOW DRIVE | VAIL 970.476.7925 | DELIZIOSOVAIL.COM

of meats such as prosciutto, bacon, ham, Spanish chorizo or turkey, and gourmet cheeses. Delizioso also offers bagels, waffles and homemade oatmeal on-the-go. The gelato, which is made in-house by manager Ronnie Amaya, is the real deal. Amaya has attended classic gelato training on the east coast, and this May he’s heading to Bologna Italy for advanced gelato-making training. It’s hard to imagine that DeliZioso gelato has any room to be improved upon, but making italian gelato is a serious matter. “Ronnie is always coming up with new ideas,’ Virion said. “Our gelato is awesome — it’s comparable to anything you’d find in Italy.” DeliZioso is a deli and gelato shop first and foremost, but it’s also a place where you can grab other necessities such as Advil, Pepto-Bismol, toiletries, sunscreen, packaged snacks, bottled drinks and other sundries. There’s also a focus on unique Colorado products such as CBD drinks, crackers, meats, cheeses and other drinks. •

House made gelato desserts including ice cream sandwiches and tiramisu ice cream cake.

above

by WREN BOVA photo by DOMINIQUE TAYLOR

L VAIL & AVON

oaded Joe’s tagline is: Coffee. Food. Drink. And with their new digs in Vail, the coffee shop powerhouse embraces the concept in both Vail Village in addition to their flagship space in Avon. Part restaurant, part bar, part community center, Loaded Joe’s holds a key spot on the local scene. Open for the early crowd at 7 a.m. with killer coffee and solid breakfast options, straight through the lunch hours into après ski, evening and late night, both locales close at 2 a.m. Though the menu is bigger and more complicated in Avon (think avocado toast or a lamb burger), the Vail shop is ready with breakfast and lunch sandwiches and salads. Grab them to go or stay and soak up the atmosphere. And both shops remain warm and inviting. “We outgrew the original Vail space, which is why we moved,” says Owner Brandt Olsen about

PRICE

Breakfast: $8.50-$11 Lunch: $8-$13.50 •••

AMBIANCE

Friendly neighborhood coffee house with a full bar •••

SIGNATURE DISH

Rococo coffee and anything with Tender Belly bacon

the Vail location. “It’s really allowed us to do more, and do it better. It’s about the same size menu, but we can use much better ingredients. And the bar is expanded. You can come relax and chill at any hour of the day and we’ve got you covered.” Though plenty of locals use the

spots as impromptu office space, working on laptops and holding meetings over food and drink, the comfortable, cozy places are conducive to easy relaxation. Add in the efficient staff and consistent quality, and Loaded Joe’s is the real deal. •

above In addition to its flagship space in Avon, Loaded Joe’s just moved into a new spot in Vail Village.

March 26-29

2020

MOVIES

ACTORS

PARTIES

Over 45 Movies

Q&Aâ&#x20AC;&#x2122;s with Filmmakers

Opening & Awards Parties

17 Vail Film Festival th

Produced by the Colorado Film Institute | 970.306.6843 vailfilmfestival.com | info@vailfilmfestival.org

Bottom’s Up

N AV I G AT I N G T H E W I D E WO R L D O F S T E M WA R E

B Y A M Y K I S I E L I C A • I L L U S T R A T I O N S B Y C A R LY A R N O L D

hen strolling the aisles of a home goods store, creating a wedding registry or curating a high-end wine cellar, it’s easy to be overwhelmed at the staggering variety of glass shapes, sizes and colors. But does it need to be so complicated? Do you really need cabinets full of wine glasses to meet the profile of each kind of wine you might ever drink? Some people say it’s the wine that matters, and that endless options in glassware are just marketing hype. They believe that the wine will taste the same either from a generic wine glass, a coffee mug or, gasp, your favorite Yeti water bottle. However, some say that the specific shape of the glass elevates the wine-tasting experience. So much so that the consumer can pick up every aroma of the wine and direct the wine to the exact part of the mouth that would allow him/her to taste that wine best.

SO, WHICH IS IT? D O E S T H E G L A S S M AT T E R O R N O T ? The short answer is yes. But if you want to watch Netflix with your affordable weekday bottle of wine, the method you use to get the wine into your mouth isn’t that important. If you’re opening something special or want a multi-sensory experience with a carefully selected bottle, having the right glass for the job is worth the investment.

W H AT D O T H E E X P E R T S S AY ? A study published in Gourmet Magazine in 2004 suggested that wine glass shape was purely for aesthetics. According to a researcher specializing in the chemical senses of taste and smell, the brain doesn’t care where taste is coming from in the mouth. But 11 years later in February of 2015, Tokyo Medical and Dental University released a report with information using a camera that photographed where the ethanol vapors lingered in the bowl and left the opening of a wine glass, a water glass and a martini glass. The report showed demonstrated that selecting the proper glass is important for the best tasting experience. This doesn’t mean you need to buy a specific wine glass for every varietal you might serve at home. Most wine lovers buy a set or two of glasses that fit their lifestyle. If you love Pinot Noir and Chardonnay, focus on those two styles but don’t be afraid to serve a Cabernet or a Pinot Gris in them! For the wine connoisseur, expanding your stemware collection to include specially made glasses for your favorite wines will only add to the overall wine drinking experience. But for the day-to-day casual wine drinker, there’s no need. A quality set of versatile wine glasses will work perfectly. Still unsure? Here’s a profile of several glass shapes and the wines that taste best in them.

A N AT O M Y 1 0 1 The rim is the entry point where the wine first enters the mouth. The thinner the rim of the glass, the more easily the wine flows from the glass onto the palate. The bowl is where different glasses vary the most. Red wine glasses will have a wider bowl with a larger amount of surface area for the wine to allow it to breathe so it can release complex aromas and flavors. While white wine glasses will have a narrower bowl, creating a smaller amount of surface area. Champagne glasses will have a very small amount of surface area so the wine stays as effervescent as possible. The stem is a sophisticated handle and a practical way to hold your glass. The stem also keeps the wine from taking on the heat from your hand and allows you swirl the wine to release more aroma. The foot, or the base, gives the glass stability and is a handy when resting your glass. It also works as a nice stopper where the hand can sit on the stem.

Cabernet / Merlot / Bordeaux

This is the universal red wine glass. It’s tall with a full-sized bowl that tapers slightly at the top. The height of the glass helps control the alcohol on the nose, allowing more oxygen to soften tannins and take out the bitterness.

Pinot/ / Burgundy

Generally not as tall as the Cabernet glass. It will have a much wider bowl which exposes the wine to plenty of air, improving flavor and aroma.

Shiraz Rosé

The tallest of all red wine glasses with a distinct taper towards the top.

The flared rim directs wine to the top of the tongue, to temper acidity, while the moderate width was designed to emphasize the fruity aspects of rose.

Port Port glasses tend to be short and on the smaller size, as port has a much higher alcohol content than standard wine. Fortified, high-alcohol wines do better in a small glass, which concentrates fruit but tames the alcohol vapor.

Chardonnay Much like the Cabernet glass is to red wine, a Chardonnay glass is considered the standard white wine glass. Similar style to Cabernet glass but smaller.

Sauvignon Blanc / Pinot Grigio A bit shorter and smaller bowl than Chardonnay, designed to bring out the crisp acidity in these wines.

Champagne / S/ parkling

The flute is designed to be tall and thin to highlight the fine bouquet, richness and complexity on the palate. It also can keep the bubbles in the flute longer. With less surface area exposed to the air, the wine won’t lose its carbonation too quickly.

Dessert Wine These fancy glasses are used for sweet and fortified wines. Each of these glasses, the Port, Sherry and Madeira, are smaller for directing the wine to the back of the mouth.

Lively Libations â&#x20AC;&#x201D;

A COLLECTION OF GROWN-UP DRINKS FOR THE SEASON

THE ROSE

photo by dominique taylor

photo courtesy almresi

AVA L A N C H E P U B photo by barry eckhaus

photo by charles townsend bessent

photo by dominique taylor

EL SEGUNDO

ALMRESI ALPENROSE

PARTING SHOT

â&#x20AC;&#x201D;

Last Taste Remedy Haute Chocolate with melted Swiss chocolate, marshmallow and Chantilly creme, served with huckleberry cheesecake. Remedy Bar in Four Seasons Vail. PHOTO BY DOMINIQUE TAYLOR

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285 Bridge Street Vail, Colorado 81657 970/476.1987

Vailâ&#x20AC;&#x2122;s Most Spectacular Ski-in/Ski-out Estate...

Mill Creek Estate Vail Villageâ&#x20AC;&#x2122;s most state-of-the-art legacy residence. Seven bedrooms, eleven bathrooms, with oxygenated master suite and family room. Over 8,100 square feet of luxurious living space and 3,000 square feet of heated stone patios with Gore Range views. Located adjacent to Gondola One with perfect ski slope views. Developed by English & Associates.

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285 Bridge Street Vail, Colorado 81657 970/476.1987