EAT // Winter 2018 by Carly Arnold

an epicurean experience - w i n t e r 2018 -

d e r i p s In e n i s i u C NTS S TAU R A E R T S E THE B LLEY VA I L VA OF THE

PHOTO GALLERY THE SWEET SPOT

v a i l d a i l y

VAIL DAILY MAGAZINE DIRECTOR

EDITOR’S LETTER

Karen Suing | ksuing@vaildaily.com

EDITOR Wren Bova | wren@vaildaily.com

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

PHOTO EDITOR Dominique Taylor | taylordmedia@icloud.com

IDEA GUY Mark Bricklin | mbricklin@vaildaily.com

AD DIRECTOR Patrick Connolly | pconnolly@vaildaily.com

CONTRIBUTING WRITERS & PHOTOGRAPHERS Kristin Anderson, Charles Townsend Bessent, Ashlee Bratton, Will Brendza, Katie Coakley, Kim Fuller, Jennifer Geisman, Melanie Grangaard, Heather Hower, John LaConte, Ross Leonhart, Traci J. Macnamara, Justin Q. McCarty, Kimberly Nicoletti, Randy Wyrick

ADVERTISING DESIGN TEAM MANAGER Afton Pospíšilová | apospisilova@cmnm.org

ADVERTISING DESIGN TEAM Rebecca Fitzpatrick, Jordan Lugibihl, Madelyn LyBarger, Malisa Samsel

ADVERTISING SALES COORDINATOR Chelsea Rosenthal | crosenthal@vaildaily.com

CIRCULATION MANAGER

ack in a world pre-motherhood, dinner parties used to be a hobby of mine. If I was serving lasagna, I started by making the pasta. I inevitably spent most of the night in the kitchen, trying to make it all come together, as my guests filled the house with good-natured acceptance despite my chronic lateness and overly ambitious menus. A gifted hostess I am not. Life’s a little different now, and I consider it a win if I cook something beyond the three dinner options my daughter and I agree on. Food is necessary. I still love it, and read about it constantly, but it’s more functional in my everyday life. Which is why it’s such a pleasure to go out and dine in a restaurant. To have somebody else take care of everything, from filling my glass to deciding which spices to rub on the duck, is pure luxury. Though I still enjoy learning about the new sources and ingredients that our chefs are using — suddenly Loch Duart salmon is everywhere — I’m in it for the hospitality. David Gutowski, the chef at Grouse Mountain Grill, said it best: "We just try to do things really, really simply, and really well. We’re not trying to educate people, we just want them to have a really good dinner.” This from a guy who sourced a goat for the restaurant, which keeps them in fresh milk for ice cream, yogurt and more. Instead of sticking with primal cuts, he regularly receives whole animals to break down, finding a use for every bit. But that’s his thing — he wants us to come in to the restaurant and just enjoy it. What a relief. This issue of EAT is 63 restaurants strong. There are some new kids on the block, and some old favorites. These are not restaurant reviews, but a bird’s-eye view of our local eateries. The chefs and owners ask us to come in; they feed us and talk to us, then turn us loose to write our stories. On the following pages is what we’ve discovered this season about our local dining scene. Happy EATing,

David Hakes | dhakes@vaildaily.com

SWIFT COMMUNICATIONS PRESIDENT Bob Brown | rbrown@swiftcom.com

Wren Bova EDITOR

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

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

SWIFT MAGAZINE DIRECTOR Susan Ludlow | sludlow@swiftcom.com

VAIL DAILY PUBLISHER Mark Wurzer | mwurzer@vaildaily.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 ©2017 Colorado Mountain News Media. All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited.

COVER PHOTO BY kristin anderson

Icy Blue Mussels at Flame in the Four Seasons Vail swim in a coconut-curry broth with lime and cilantro, crowned with slices of grilled sourdough baguette.

c o m

E AT

w i n t e r

2 0 1 8

PHOTO EDITOR’S LETTER

is the season to EAT again. While most locals tend to note the changing seasons by the change in weather and the ebb and flow of visitors to town, as a magazine photo editor I recognize it by the different magazines I am working on throughout the year. Nothing says winter to me more than working on our winter EAT issue. As my photo team and I dive into photographing the Vail Valley’s best restaurants’ winter menu items, I can literally feel the last of summer fading away as winter rolls in. Photos of warming soups, rich fondues and hearty steaks reflect the drop in temperature while smooth Japanese whiskeys and baked desserts served hot at the table beg for snowy vistas and cozy fireplaces. As photographers we are also some of the first to see what’s new and exciting in local eateries, and what old favorites have made the cut for another season. It’s almost like being invited to a premier event two, three — sometimes four times a day. And all we have to do is make sure that each dish looks as amazing as it tastes. No pressure! So let the creative juices flow and the EATing begin, again. Dominique Taylor PHOTO EDITOR

the one(s) that got away

A t th e

an epicurean experience

A t th e

- w i n t e r 2018 -

TABL E

an epicurean experience - w i n t e r 2018 -

TABL E

NTS AURA REST Y BEST ALLE THE AIL V HE V OF T

PHOTO GALLERY

The Sweet Spot

BOTTOMS UP

Cocktail Roundup

PHOTO GALLERY

The Sweet Spot

BOTTOMS UP CO C K TA I L R O U N D U P

At t h e

Table PHOTO GALLERY

THE SWEET SPOT

The best restaura

nts of the Vail

Valley

BOTTOMS UP CO C K TA I L R O U N D U P

PHOTO GALLERY THE SWEET SPOT

These were contenders for the EAT cover, both from The Ritz-Carlton, Bachelor Gulch. The steam rising from the fondue makes it interactive and of the moment, while the desserts are absolutely beautiful and calling to be eaten. We ultimately opted for the mussels, because of that stream of broth cascading down — an action shot. Which one speaks to you? Tell us: wren@vaildaily.com

PRIVATE LUXURY TRANSPORTATION

DENVER | VAIL | BEAVER CREEK | ASPEN

SEDAN | SUV | EXECUTIVE SPRINTER

www.AspenVailLimo.com | info@AspenVailLimo.com Toll Free: (800) 423-0929

E AT

w i n t e r

2 0 1 8

13 PHOTO GALLERY Eye-popping dishes that will delight. BY DOMINIQUE TAYLOR, KRISTIN ANDERSON & CHARLES TOWNSEND BESSENT

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

MAGICAL ELIXIRS

YOU SWEET THING

A quick tour of some of the libations at local establishments

Don't forget about dessert

BY DOMINIQUE TAYLOR, CHARLES TOWNSEND BESSENT, JUSTIN Q. MCCARTY AND KRISTIN ANDERSON

BY DOMINIQUE TAYLOR, CHARLES TOWNSEND BESSENT, JUSTIN Q. MCCARTY, CHRISTOPHER DILLMANN AND KRISTIN ANDERSON

Ski-in/Ski-out with Fabulous Mountain Views...

454 Beaver Dam Road

Chateau Chalet #11 Located directly on Chateau Skiway, this magnificent ski-in/ski-out estate claims flawless views of the slopes and Beaver Creekâ&#x20AC;&#x2122;s charming village. Over 10,000 square feet, this six bedroom, ten bath home features soaring great room ceilings, library, indoor/outdoor swimming pool, 3,230 square feet of heated outdoor terraces and ski room. Enjoy the convenience of private slope-side amenities offered by The Chateau Beaver Creek and the legendary Splendido restaurant.

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

E AT

w i n t e r

2 0 1 8

EAT HERE NOW AT LARGE

EDWARDS

21 Fondue At Home

49 Cafe 163 50 Sato Sushi Bar & Restaurant 51 Eat + Drink + Cut 52 The Rose 53 Gore Range Brewery 54 Vista at Arrowhead 55 The Gashouse 56 Mixtura 57 Zino Ristorante

AVON 22 Benderz Burgers 23 Northside Kitchen 24 Green Elephant Juicery 25 The Blue Plate 26 Fiesta Jalisco 27 Vin48 28 Maya Modern Mexican Kitchen & Tequilaria 29 The Lookout

MINTURN 58 Minturn Country Club

BEAVER CREEK

VAIL

30 Black Diamond Bistro 31 SaddleRidge 32 Splendido at the Chateau 33 Buffalos at The Ritz-Carlton, Bachelor Gulch 34 Bachelors Lounge at The Ritz-Carlton, Bachelor Gulch 35 Wyld at The Ritz-Carlton, Bachelor Gulch 36 Daniel’s Bar & Grill at The Ritz-Carlton, Bachelor Gulch 37 Anderson’s Cabin at The Ritz-Carlton, Bachelor Gulch 38 Dusty Boot Roadhouse 39 The Metropolitan 40 Revolution 41 Hooked 42 Allie’s Cabin 43 Zach’s Cabin 44 8100 Mountainside Bar & Grill 45 Toscanini Ristorante 46 Beano’s Cabin 47 Grouse Mountain Grill 48 Mirabelle Restaurant 83 Blue Moose Pizza

24 Green Elephant Juicery 59 Bistro Fourteen 60 Flame at the Four Seasons 61 The Remedy Bar at the Four Seasons 62 La Tour 63 The Fitz Bar & Restaurant 64 Fall Line Kitchen & Cocktails 65 Sweet Basil 66 White Bison 67 Almresi Restaurant 68 Game Creek Restaurant 69 Leonora 70 Matsuhisa Vail 71 Russell’s 72 Terra Bistro 73 Yama Sushi 74 Montauk Seafood Grill 75 The Tavern on the Square 76 Los Amigos 77 Vail Ale House 78 Bol 79 Grill on the Gore 80 Elway’s Vail 81 The 10th 82 Ludwig’s Breakfast at the Sonnenalp 83 Blue Moose Pizza

Just Steps to the Slopes...

454 Beaver Dam Road

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. This home boasts expansive outdoor living areas including fabulous spa grotto with fireplace. One of the highest quality homes offered in Vail, and just a short walk to the heart of the Village.

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

E AT

w i n t e r

2 0 1 8

CARLY ARNOLD Art Director Favorite vegetable: Brussels sprouts. Kitchen skill you’d like to master: High-altitude baking. Paradise: A plate of sushi, a glass of champagne and some good tunes. Favorite color to eat: Orange. Food trend you love or hate or love to hate: LOVE: sweet and spicy flavors together. Best part of the winter dining scene: Using cast-iron skillets during the winter.

MELANIE WONG Writer

CONTRIBUTORS

Favorite film where food is important: Ratatouille. Favorite vegetable: Beets. Vice du jour: Sour Patch Kids Kitchen skill you’d like to master: Dicing and slicing veggies like a pro. It’s still one of the most time-consuming parts of cooking for me. Paradise: A plate of sushi, a glass of Ginjo sake and puppies.

Favorite way to entertain: Some kind of theme, whether that be wine tasting or ugly Christmas sweaters, paired with strong drinks and a couple of showstopper dishes. Food trend you love or hate or love to hate: Poke everywhere, especially sold fast-food style. It’s typically not fresh, around Colorado, anyway, and cheaper versions primarily use fish that are unsustainable and overfished.

CHARLES TOWNSEND BESSENT Photographer Favorite book or film where food is important: Ratatouille — it’s simply a wonderful story. Favorite vegetable: Garlic. Can’t live without it. Vice du jour: Sour Patch Kids — they are bad for everything, but I can’t stop. Kitchen skill you’d like to master: How to cut fish properly. Favorite way to entertain/ have a dinner party: A box of funny hats, some musical instruments, and a meal that requires a big table and lots of sharing. Favorite color to eat: Purple comes to mind. It always feels exotic. Food trend you love or hate or love to hate: Truffle oil: Settle down people. Best part of the winter dining scene: Getting to photograph EAT winter edition!

come in red. Tomatoes, bell peppers…wine. Best part of the winter dining scene: Festive winter decor!

KIM FULLER Writer Favorite book or film where food is important: Ratatouille. Favorite vegetable: Kale. Vice du jour: Happy hour. Kitchen skill you’d like to master: Knife skills. Paradise: A plate of assorted cheese and crackers, a glass of Burgundy and a fireplace. Favorite foodrelated quote: “Food is not rational. Food is culture, habit, craving and identity.” — Jonathan Safran Foer Favorite color to eat: Green. Best part of the winter dining scene: Après-ski!

TRACI J. MACNAMARA Favorite book or film where food is important: The Hundred-Foot Journey, 2014 film Favorite vegetable: Sautéed spinach, in and on everything. Paradise: A plate of mussels, a glass of bubbly and a good friend to share it with. Favorite way to entertain/ have a dinner party: Outdoors, with a portable porch heater to keep winter chill away. Favorite color to eat: Orange. Best part of the winter dining scene: Soup starters. Favorite new place for local flavor: Hovey & Harrison in Edwards.

ASHLEE BRATTON Writer Favorite book or film where food is important: Cliche, but Julie & Julia. Favorite vegetable: Roasted beets. Vice du jour: The daily cup o’ joe. Kitchen skill you’d like to master: The sous-vide. Favorite way to have a dinner party: Catered, of course. Favorite color to eat: Red. So many good things

with my family while overlooking the ocean. Favorite foodrelated quote: “Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.” — Audrey Hepburn Favorite color to eat: I like a rainbow of color. Best part of the winter dining scene: Warming up with something hot and satisfying.

KRISTIN ANDERSON Photographer Favorite vegetable: Carrots are always great! Kitchen skill you’d like to master: Baking a cake from scratch without needing a recipe. Paradise: A plate of seafood paella and a glass of wine,

WILL BRENDZA Writer Favorite book where food is important: Anthony Bourdain’s Kitchen Confidential. Favorite foodrelated quote: “I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twentyfour hours, and mine is breakfast. In Hong Kong, Dallas or at home — and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess.” - Hunter S. Thompson Paradise: A [huge] plate of paella, a [perpetually full] glass of cabernet and a sunset. Kitchen skill you’d like to master: Making the meanest, spiciest stir fry this side of the Rockies. Food trend you love or hate or love to hate: I am hopelessly fascinated by food trucks. Especially at breweries.

Location, Location, Location... Manor Vail Penthouse 324 Vailâ&#x20AC;&#x2122;s premium penthouse with panoramic ski slope, Gore Range, and Gore Creek views. This spacious residence was built in 2008 and offers five bedrooms, five baths and direct elevator access. Onsite restaurant, pool, hot tub, fitness center, spa, and underground parking. This exceptional location is just steps from the slopes and Golden Peak ski school, as well as Ford Amphitheater and all that Vail Village has to offer. Teresa Thomas 970-390-0262

Manor Vail Unit 360 Magnificent third floor unit in coveted Manor Vail. One bedroom and one and one half bath, vaulted ceilings and ski slope views. Just steps to Golden Peak, Gerald Ford Amphitheater and the shops and restaurants of Vail Village. Enjoy on-site pool and hot tub, restaurant, lounge fitness room, spa and parking. Cristina Byrne 970-331-1313

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

E AT

w i n t e r

2 0 1 8

The meal that changed everything: I was 15 in Alaska. My uncle made a halibut ceviche I’ll never forget. Favorite place for a picnic: Halfway down Royal Elk Glade in six feet of fresh powder.

CHRISTOPHER DILLMANN Photographer

MELANIE GRANGAARD Writer

CONTRIBUTORS

Favorite book or film where food is important: Animal, Vegetable, Miracle by Barbara Kingsolver. Favorite vegetable: Fresh garden peas. Vice du jour: Truffle fries. Kitchen skill you’d like to master: Baking bread. Paradise: a plate of huevos rancheros, a glass of fresh-squeezed juice and picking berries while hiking. Favorite foodrelated quote: “Eating is an agricultural act.” — Wendell Berry Favorite way to have a dinner party: Soup nights at rotating hosts’ houses. Favorite color to eat: Red. Food trend you love or hate or love to hate: Loving turmeric in drinks! Best part of the winter dining scene: Rich, custardy bread puddings. Favorite camping food: Instant coffee.

Favorite vegetable: Brussels sprouts. Kitchen skill you’d like to master: Cutting very, very fast. Favorite foodrelated quote: “Rub-a-dub-dub, thanks for the grub.” Favorite color to eat: Red. Favorite way to have a dinner party: At somebody else’s house. Food trend you love or hate or love to hate: Love the deeper connection to the earth chefs are using for their dishes (gardens outside the restaurant, sustainably sourced produce, etc…) Vice du jour: Chocolate, chocolate … chocolate!!! Seriously, I eat it daily. I need it.

KIMBERLY NICOLETTI Writer Favorite book or film where food is important: Eat, Love, Pray Kitchen dish you’d like to master: Gluten-free crepes at high altitude. Favorite foodrelated quote: “Just eat something, you’ll feel better.” — My 75-year-old, spunky grandma to my mom, when her pace exhausted

my parents (then in their 50s) and my husband and I as we toured every Las Vegas hotel on the strip for 18 hours straight! Favorite way to host a dinner party: Potluck. I’m good at providing fancy table decor and china. Favorite color to eat: Orange. Best part of the winter dining scene: The lightly balanced flavors and the desserts.

KATIE COAKLEY Writer Favorite book or film where food is important: Simply Irresistible with Sarah Michelle Gellar and Sean Patrick Flannery. So bad it’s phenomenal. Favorite vegetable: Home-grown tomatoes. Kitchen skill you’d like to master: The professional chef chop (without drawing blood). Favorite foodrelated quote: “One cannot think well, love well, sleep well, if one has not dined well.” — Virginia Woolf Favorite way to entertain: I love to make my favorite comfort food for friends because I love recreating my mom’s dishes and I don’t know how to do it in single portions. Favorite color to eat: Pomegranate. Best part of the winter dining scene: Outdoor firepits and heaters for al fresco dining.

RANDY WYRICK Writer Favorite book or film where food is important: Real Men Don’t Cook Quiche: The Real Man’s Cookbook, by Scott Redman, a Great American. Favorite vegetable: Wrap Brussels sprouts in bacon and use a slingshot to shoot them at the neighbor’s dog. Kitchen skill/dish you’d like to master: Getting my son or daughter to cook dinner, instead of me. Paradise: A plate of biscuits and gravy, a glass of whole milk and a fistful of cholesterol meds. Favorite foodrelated quote: “Slap some bacon on a biscuit and let’s go! We’re burnin’ daylight!” — John Wayne as Will Anderson in The Cowboys Favorite way to entertain/ have a dinner party: Regale friends with stupid criminal stories (like the guy in court for a drug felony, who doffed his hat and cocaine fell out of it, right onto the courtroom floor) at someone else’s dinner party. Favorite color to eat: Gravy is a color. In fact, gravy is an entire food group. Food trend you love or hate: Pretty little food. Let’s blow this bordello for some barbecue.

JENNIFER GEISMAN Writer Favorite book or film where food is important: Miriam’s Kitchen. It’s a memoir that follows author Elizabeth Ehrlich’s Holocaust surviving mother-in-law’s kitchen routines, the significance of food in every Jewish holiday/event and how Ehrlich begins to understand the importance of preserving tradition through food. The book is filled with Miriam’s recipes, and I love reading them over and over again. Favorite vegetable: Artichoke! Vice du jour: Cotton candy. Because, how can you not love something sweet and fluffy that doesn’t feel like you’re eating any calories? Kitchen skill/dish you’d like to master: Brisket. It’s something that my husband loves, but I’ve never been quite brave enough to make. Paradise: A plate of fresh sushi, a glass of room-temperature red wine and bingewatching Netflix. Best part of the winter dining scene: Interesting conversations with strangers from all over the world.

Experience Beaver Creek... 44

Meadow Lane

Breathtaking ski slope views greet you in this one of a kind ski-in Saddleridge retreat. Every custom inch of this five bedroom home exudes high-end finishes and exquisite details. Boasting world class amenities including luxurious indoor/outdoor pool, concierge and on-site restaurant. Convenience and luxury await you in this magnificent mountain retreat.

1166

Village Road #B106

Tranquil waterfront ski-in/ ski-out location in the beautifully remodeled Creekside property. This large two bedroom end unit condo has ski slope views with convenient outdoor access. Offering impressive high-end updates, this unit is in pristine turnkey condition. Enjoy the Beaver Creek lifestyle with endless amenities including a cascading hot tub, pool, gym, ski room, and patio. Garage parking, ample storage, and village access all within steps of your home.

Tricia Gould

Tricia@vailvalleygetaway.com 970.331.6441

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

VAIL

A necklace of white gold leaves clustered around a Brazilian aquamarine.

DAN TELLEEN

Creating Heirlooms Since 1970

VAIL VILLAGE 970.476.4760

A necklace of white gold leaves Australian Boulder Opal aquamarine. set in 18K clustered around a Brazilian

DAN TELLEEN

Creating Heirlooms Since 1970

VAIL VILLAGE 970.476.4760

, w l e o t n s i t t i foie , t Le

let it snow PHOTO BY DOMINIQUE TAYLOR

Chilled foie gras shavings from Sweet Basil melt on the tongue.

Duck , Duck , Yum

Executive Chef David Gutowski plates the 14-day dry-aged duck breast, which he serves with duck carnitas, local squash, farro and citrus duck jus at Grouse Mountain Grill in Beaver Creek.

PHOTOS BY CHARLES TOWNSEND BESSENT

At WYLD in The Ritz-Carlton, Bachelor Gulch, the Skillet Alpine Pancakes with lemon curd and berries and Mountain Cinnamon Roll with cream cheese hit the sweet spot.

Oh how sweet ! PHOTO BY KRISTIN ANDERSON

Apps , meze , tapas , oh my!

Clockwise from top: A tapas spread at The Blue Plate including bacon-wrapped elk terrine, Rhode Island calamari, Damascus hummus, frog legs with coconut sauce and cilantro chutney, naan bread and beet dip. PHOTO BY CHARLES TOWNSEND BESSENT

At Sato, squid ink strikingly decorates a plate with scallops, tortellini, kabocha puree miso-coconut broth.

w A

PHOTO BY DOMINIQUE TAYLOR

t r s e a g k n i n in

Ocean fresh

Daily selection of Montauk's freshest chilled seafood and a Cucmber 75 cocktail with Hendricks gin, lemon juice and Villa Sandi Prosecco.

PHOTO BY DOMINIQUE TAYLOR

Cereal toppings are displayed on the redesigned breakfast buffet at Ludwig's in the Sonnenalp Hotel.

f f o d e p p To PHOTO BY DOMINIQUE TAYLOR

voted best massage! by readers of the Vail Daily

do something great for you!

$75

60 minute deep tissue massage

*session includes time for dressing and consultation

ask about our package deal - buy 5 get one FREE! All gift/package cards are fully transferable and never expire. Perfect for groups. Call for details.

Avon 970.748.1600 GLENWOOD SPRINGS next to Starbucks Breckenridge, 970.547.0900 AVON Vail, 970.476.7223 WEST VAIL Re-opening 2017

BRECKENRIDGE Glenwood Springs, 970.306.0098

970.748.1600 simplymassage.com locally owned and operated

v a i l d a i l y

1.800.844.4FONDUE 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 simple-to-prepare meal utilized ingredients that were found in most average homes. These days, Fondue at Home has made preparing the meal even simpler: They do it all, from bringing the food and the 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

c o m

AT LARGE

FONDUE AT HOME

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.” It all began in 2014 when George got the idea of setting up Fondue at Home after a friend who lived in the Canadian Rockies told him about a deli where, after giving a deposit, customers could “rent” a kit that included everything for a fondue party, and then bring it back the next morning. “I began thinking about this valley, “ George says. “and how so many people arrive here, stay in a large home with the whole family. Sometimes it’s snowing hard and they just want to hang out at home. Sometimes the

PRICE

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

AMBIANCE

Your own home, without any fuss •••

SIGNATURE EXPERIENCE

3-Fondue/4-Course Meal

party is just too big for everyone to go out together. And I thought how cool it would be to take that idea of a fondue party and make a delivery service.” 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 chinois 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 fires or a pizza dinner. Kids like to eat that way, too, and it gets them involved. Its family oriented, a memory-making experience. That’s really what I love about fondue.” • top Pots of cheese and bone broth make for a fun evening at the table. above A pot of bone broth and a pot of melted cheese for dipping and cooking. left After owner Derek George, or one of his chefs, preps the meal in your kitchen, he or she leaves; after dinner, simply pile the dishes into the provided kit, which will be picked up in the morning.

E AT

w i n t e r

2 0 1 8

BENDERZ BURGERS

by ASHLEE BRATTON photos by CHRISTOPHER DILLMANN

Y AVON

our choices begin as soon as you walk through the door. Before you are two restaurant options: There’s Northside Kitchen on the left, offering breakfast, lunch and dinner every day (see story on adjacent page). And to the right is Benderz Burgers, which, according to Denver's Westword Magazine, serves the top burger on I-70. Benderz may be a traditional burger bar, but that’s pretty much where tradition stops. Offering gourmet buildyour-own burgers and sandwiches, the combinations of mouth-watering eats are endless. Each burger is six ounces of 100-percent fresh and never frozen Certified Angus Beef, and come in single, double and triple

options. The hand-formed patties are cooked to temperature with an abundance of topper choices, such as bacon, mushrooms, grilled onions, bleu cheese and creamy thousand island dressing. There’s also a few unconventional toppings such as fried egg…if you’ve never tried it, do! If you're really hungry, try the Philly Cheesesteak. They make 'em with thinly sliced prime rib and everything else you'd expect on this monster meal. But don’t miss out on the Skinny Benderz. The BBQ Tuna includes a seared ahi tuna filet, citrus cole slaw and barbecue sauce on a homemade bun. As for the Chicken Pesto, melted provolone and herbaceous pesto give the griddled chicken breast a bit of va-va-voom. It’s so nice when being virtuous coincides with flavorful satisfaction.

20 NOTTINGHAM RD | AVON 970.949.1423 | THENORTHSIDEKITCHEN.COM/BURGER

ON THE SIDE And what would a burger be without a sidekick of fries? Hungry diners have a selection of crispy ridealongs, from Cajun waffle fries, sweet potato fries and garlic fries to fried green beans and onion rings. Some may want to polish off this all-American meal with one of a dozen famous flavors of Anne and Mann’s all-natural, homemade ice cream & shakes. Others may choose to take advantage of the popular option to upgrade to one of the 10 beers on tap at $4 a pint. Either way it’s a guaranteed win. Be sure to look for specials and perks posted in the Vail Daily for more Benderz secrets and restaurant happenings. You never know what kind of crazy specials Noah Bender and the Benderz team will come up with. •

PRICE

Six-ounce burger, fries and a soda $10.95; All pints of beer $4 •••

AMBIANCE

Classic burger joint with non-traditional offerings •••

SIGNATURE DISH

Double cheeseburger with bacon, avocado and garlic fries

Bacon avocado double cheeseburger on a homemade bun with all the fixings, garlic truffle fries and a cold beer.

above

v a i l d a i l y

•••

AMBIANCE

Casual by day, mountain elegance by night •••

SIGNATURE DISH

The Northside menu has more signatures than the Declaration of Independence

NORTHSIDE KITCHEN by ASHLEE BRATTON photos by CHRISTOPHER DILLMANN

his little restaurant just might be the superhero of the dining world. Just like Batman, the Northside Kitchen is one thing by day and another by night. Tucked in the parking lot of the Exxon station off the Avon exit roundabout, you might miss the powerpacked options this landmark eatery has to offer. By day the Northside Kitchen takes on the guise of a charming bakery and cafe offering breakfasts and lunches that delight the senses and tempt the tongue. From breakfast burritos and huevos rancheros to various salads and sandwiches, there’s sure to be something that sounds perfect for you. A selection of dazzling daily doughnuts made in the Northside Kitchen bakery beckon from the glass case as you step inside the door. DINNER TIME By night, the Northside Kitchen transforms, shedding its breakfast and diner ensemble to turn into a rather elegant fine dining establishment, complete with white tablecloths, fresh flowers, glass stemware, mood lighting and a wine bar. Said wine bar

is stealthily armed and dangerous with what’s become one of the latest trends in vino — argon gas wine dispenser systems. Offering a selection of 50 famous high-end wines by the glass, this sophisticated technology preserves and maintains the integrity of the luxury wine. Wine enthusiasts can now enjoy a taste, a half or a full glass of any of Northside’s wines that normally would come with a full-bottle price tag; for $19/glass, you can try a delicious glass of Caymus Cabernet Sauvignon from Napa Valley. Owner Jim Pavelich is a wine enthusiast himself with a vision to bring fine dining to Avon without the pretense or fine dining price tag. That’s why both locals and tourists alike can enjoy a mouth-watering three-course yearround special designed by Executive Chef Kevin Bates for less than $40. When asked about this season’s carefully crafted menu selection sporting favorites from choice filet mignon (classically grilled, or served “chicken fried”) to enticing lobster ravioli, creatively topped with apple beurre blanc, Bates proudly remarks, “We let the seafood do the talking.” Though the grilled salmon with fig sauce is a winner, the pistachiocrusted lamb chops, double-cut

20 NOTTINGHAM RD | AVON 970.949.1423 | THENORTHSIDEKITCHEN.COM

bone-in pork chop and fried chicken all have their own fan clubs. Pavelich can usually be found day or night making rounds chatting with guests or jumping in to bus tables while cracking jokes with his sidekick staff. His passion for his business is equaled by his love for the Vail Valley. The founder of the Vail Daily, he is now fully focused

on bringing gourmet food to those who walk through the doors. And that’s a lot of people, all of whom leave happy. • top Grilled Colorado lamb chops with pistachios, root vegetable gratin, glazed carrots au buerre, rosemary, mint and lamb jus. above Grilled Atlantic salmon, fig sauce, broccolini and herb-crusted deep fried egg.

c o m

AVON

PRICE

3-course prix fixe dinner $38.95 nightly (Choose from the entire menu)

E AT

w i n t e r

2 0 1 8

by TRACI J. MACNAMARA photos by KRISTIN ANDERSON

s snow blankets Vail’s hills for the winter season, the pace of life quickens to full throttle. And when cold-weather adventures get added into the mix of an already active lifestyle, choosing healthy food options becomes more important than ever. At its three area locations, Green Elephant Juicery makes healthy refueling easily accessible all day long with to-go breakfast options, unique plant-based snacks, nutrient-packed cold pressed juices, and health-conscious salads, acai bowls, soups, wraps, and smoothies. “A lot of people come to Vail for the skiing and active outdoor lifestyle that’s possible here, and it’s important for us to give back to them the nutrients and good health they deserve for that commitment,” says Green Elephant Juicery Partner and Chief Operating Officer Osha Groetz. To that end, Green Elephant Juicery starts with a basic, but big, commitment to organic and plant-based ingredients.

AVON & VAIL

BEYOND COLD-PRESSED JUICES Green Elephant Juicery is known above all for its cold-pressed juices, but with expanded menu offerings, an amazing café in Avon, and services that include daily delivery and subscriptions, juice is only the beginning of an ever-evolving product line. At all locations, you’ll also discover energized staff who mirror the health and creativity that goes into everything they do, from juicing to sharing product highlights. To get the full flavor of Green Elephant Juicery, begin with a visit to its café in Avon for a made-to-order breakfast sandwich and a cup of COLOR Coffee, roasted locally in Eagle. Grab-and-go breakfast options, including breakfast burritos and pre-packaged portions of Mountain Muesli, are perfect for those rushing off to the slopes on a powder day. Masterminded by Chef Hector Martinez, the Mountain Muesli brings steel-cut and rolled oats, almonds, dates, coconut flakes, and crunchy apples together in a comforting, creamy almond-milk base for a morning meal that’s high in protein. The Avon cafe’s vibrant space invites guests to settle in and share a meal of

fresh-made soup with a friend or to have an Acai Bowl lunch break with a colleague. Mid-afternoon lulls can also be remedied with a juice or snack stop at any location. Green Elephant’s coldpressed juices are beloved and known for their exciting flavor combinations that can’t be found elsewhere, including four different green juices and the S.P.O.T. Treatment that contains orange, pineapple, sweet potato, and turmeric root for a revitalizing combination. Master Juicer Pepe Ramos oversees Green Elephant’s cold-pressed juicing process, from which the freshest possible, nutrient- and enzyme-bursting juices are extracted. With no heat involved in the process, the result is a concentration of vitamins, minerals, nutrients, and enzymes in every sip. All of Green Elephant Juicery’s locations are poised to achieve its mission of making healthy eating easy, and with sweet treats such as the plant-based Crazy Choco Nutty Cups, stopping in for a snack can turn into an adventure in healthy eating. •

PRICE

Juices and smoothies start at $10; grab-and-go food and snacks start at $5 •••

AMBIANCE

Bright and cozy café in Avon; healthy vibe at all locations •••

SIGNATURE DISH

S.P.O.T Treatment juice and made-to-order Breakfast Sandwiches at the Avon café

above Clockwise from top: Lentil vegetable soup,

spiced cauliflower soup and sweet potato chili. left Clockwise from top: Ruby, Eazy Green-E

and S.P.O.T. Treatment juices.

v a i l d a i l y

THE BLUE PLATE

c o m

48 EAST BEAVER CREEK BLVD | AVON 970.845.2252 | BLUEPLATEAVONCOM

AVON

by MELANIE GRANGAARD photos by CHARLES TOWNSEND BESSENT

dam Roustom has spent hours on the phone with his mom, arguing about the best way to serve Syrian eggplant casserole. His mother, who spent 20 years in Damascus, says it should be cooked and presented traditionally, with the yogurt sauce as the topping. Adam, the chef-owner of The Blue Plate, believes its layers should be reordered to be more appealing to the eye when served to guests, tucking the yogurt layer inside the dish. This man really cares about his food, and each decision, whether it is relating to a filet mignon steak or the house-made linguine in Bolognese sauce, is crafted with as much forethought and intention. Only serving items that he enjoys to cook and eat, Chef Adam and his wife, Elli, who manages the front of house, have developed a menu of “Americana food” for their Avon restaurant. As the chef explains, Americana food embraces the home-cooked favorites of the many, many cultures that have settled in America — which explains why the restaurant with the best schnitzel in town also happens to serve the best meatloaf (as a special) and hummus (every day). And word to the wise: don’t skip the flavorful beet dip with its vibrant color or Elli’s favorite, the delectable cheese spaetzle — with caramelized onions, Gruyère and greens— which is a nod to her Austrian heritage. Just like the owners, who frequently take a few minutes to greet and catch

up with guests who they remember by name, the cuisine is approachable, and even the menu’s more exotic dishes are hospitable. The Casablanca Mussels, for example, which are bathed in a sauce of white wine, Moroccan spices, pickled lemons and garlic, taste somehow familiar. Chef Adam obviously puts a lot of care and attention detail into each dish, such as the Syrian eggplant casserole, which allows him

PRICE

Lunch: $8-$13 Dinner: $18-$38 •••

AMBIANCE

Warm and friendly restaurant with an international soul •••

SIGNATURE DISH

Colorado lamb kebab with Mediterranean spices and tahini-garlic sauce

to present it favorably for all palates and yet keep its traditional integrity. Located in the heart of Avon, Blue Plate is family-friendly, with small plates – don’t miss happy hour, from 4:30-6:30 p.m., with small plate and specials — and full-size entrées, as well as a large wine and cocktail array, soups, salads, and desserts. The welcoming environment and range of flavors is impressive – who knew the humble meatloaf could leave such a lasting impression? — and will leave guests coming back for more. •

top Tapas spread: bacon-wrapped elk terrine, Rhode Island calamari, Damascus hummus, frog legs with coconut sauce and cilantro chutney, naan bread and beet dip. above Homemade meatloaf with mashed potatoes, peas and gravy. left The 7-ounce filet mignon is served with mashed potatoes, shiitake mushrooms, roasted radishes and Brussels sprouts, and brandy peppercorn sauce.

E AT

w i n t e r

2 0 1 8

PRICE

Lunch: $9-$18 Dinner: $9-$18 •••

AMBIANCE

Comfortable, quiet and family friendly, like eating in your favorite uncle’s house •••

SIGNATURE DISH

The carne asada

FIESTA JALISCO 240 CHAPEL PL #129 | AVON | 970.845.8088 | FIESTAJALISCO.NET

by RANDY WYRICK photos by CHRISTOPHER DILLMANN

AVON

hen Jose Rodriguez founded Fiesta Jalisco in Avon 16 years ago, he wanted a family restaurant that reminded him of the restaurants back home in Guadalajara. Fiesta Jalisco is what happens when you get that right. Imagine having amazing Mexican food at your favorite uncle’s house, and your family makes a fuss over you the entire time you’re there. That’s how good the service is. And as good as the service and presentation are, the food is that good or better. You eat, you laugh, you have fun, you eat some more because it’s that good. Everything is fresh, always. The staff arrives at 6:30 a.m. to start getting your lunch ready, which they start serving at 10:30 a.m. Like almost all Mexican restaurants, Fiesta Jalisco starts you with chips and salsa. Their chips are fresh, made in-house every morning and served warm, and the salsa is homemade, too.

They also bring a fresh citrus slaw, crunchy with cabbage. It’s the first clue that the restaurant incorporates a host of vegetables into its dishes that go far beyond the standard rice-andbeans approach. And it’s delightful. CELEBRATING GUADALAJARA The woodwork around Fiesta Jalisco is hand crafted by artisans in Rodriguez’s home region, which gives the place an authentic feel that you just cannot get any other way. The colors are soft. Black and white photos of Mexican screen icons smile down at you from authentic frames. Screen siren Maria Felix is happy you’re there. Margaritas, you must try one of their signature margaritas … or two if someone else is driving. They’re also made from tequila native to Jose’s home region. Each one is created individually from tequila and happy wizardry. Seafood is prominent in Guadalajaran cuisine, and you’ll find many options on the menu. The camarones — shrimp — really shine: bacon-wrapped, grilled, marinated or sautéed… you get the picture.

But then again, everything is good. From Tacos al Pastor, studded with onions and pineapple, to Carne Asada, flame-broiled to order and served with ranchera sauce and guacamole, the menu is packed with delicious options in a host of incarnations, from enchiladas to fajitas and beyond. When we were there, a gentleman was there who had been a customer 16 years ago, on Day 1. It was good then, and has only gotten better, he said. And there’s a Brazilian family that vacations in Vail a few times a year. They call as soon as they land

in Denver. Their order is ready when they walk in the door. They come back every day they’re in town. You can eat in Fiesta Jalisco for weeks, and never eat the same thing twice. But whatever you eat for lunch or dinner, it’s a great idea to finish with sopapillas. • top Caballo Viejo Steak with a flamebroiled 12-ounce ribeye, sautéed mushrooms, onions and peppers, topped with a special Mexican sauce and cheese. above Mexican Shrimp Caesar Salad with black beans, ranchero cheese and avocado.

VIN48

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

AVON

by KIM FULLER photos by DOMINIQUE TAYLOR

aste buds never tire of Vin48. Chefowner Charles Hays and righthand sous chefs Brandon Woodhall and McLean Hyde are in a near-constant creative process, putting fresh and innovative on the menu or specials list. Though the chef team is solid, it’s only part of the trifecta of diverse strengths that makes up the ownership team: Greg Eynon’s extensive and top-notch wine program, plus years of restaurant operation and hospitality experience from Collin Baugh. Add in a staff that doesn’t see a whole lot of turnover, and it’s clear why Vin48 is a favorite of locals and visitors alike, celebrating 10 years on Christmas Eve. “It’s all a team effort for sure,” says Hays. While the food and wine menus are always evolving, Vin48 has continued to develop more consistent relationships with sustainable purveyors like Sea to Table in New York, Buttercrunch Farm in Eagle, and Mountain View Ranch in Meeker, Colorado, who provides a whole pig every week for the chefs to break down and use. MENU GEMS Deep sea crab on the small plate menu is a delightful play on crab salad, with a flavorful and light grilled avocado dressing rather than a more traditional mayonnaise variation. Green onion, radish and slices of grapefruit can be

PRICE

Snack and Small Plates: $8-$16; Entrées: $28-$38 •••

AMBIANCE

Welcoming neighborhood bistro with a lively bar area •••

SIGNATURE DISH

Grilled bone-in Colorado lamb loin with harissastewed chickpeas, roasted root vegetable, cherry tomato and green goddess dressing

bundled onto a bed of Bibb lettuce from Buttercrunch to make small spring rolls. On the more savory side, coconutmilk-braised pork cheeks are Thaiinspired, set on gold rice and a stir fry of red pepper, onion, celery and pea shoots, then topped with chili oil. Grab a glass of Chianti to go alongside the carbonara small plate — a decadent yet properly portioned dish of fettuccini, egg, lardons, black peppercorn, pecorino and parmesan. You’ll notice a little extra pepper from the 2016 Franci olive oil, which stands up nicely to the Italian wine.

While small plates are perfect for your personal appetizer or for passing around the table, Vin’s large plates are equally shareable — or will satisfy a one-entrée appetite. The grilled bone-in Colorado lamb loin is lovely with a glass of Barbera d'Alba. The wine’s hints of acidity play to the dish’s harissa-stewed chickpeas and bright flavors of the green goddess dressing. Pastry Chef Kelsey Molinare keeps up the creativity with the S’mores Bomb Cake, a refreshing take on a classic baked Alaska dessert. Molinare’s rendition is divine, served with chocolate ice cream, graham cracker crust, toasted meringue and smoked white chocolate sauce. •

S'mores Bomb Cake with chocolate gelato, graham cracker crust, toasted meringue and smoked white chocolate sauce. above Grilled bone-in Colorado lamb lion with harissa-stewed chick peas, roasted root vegetables, cherry tomatoes and green goddess dressing. left Carbonara with fettuccini, lardons, parmesan and a perfectly cooked egg. top

E AT

w i n t e r

2 0 1 8

PRICE

Starter: $8-$16; Entrées: $14-$30 •••

AMBIANCE

Modern, spacious and welcoming Mexican restaurant and tequileria •••

SIGNATURE DISH

Slow-roasted pork carnitas with avocado puree, requesón cheese and black bean puree on a blue corn tortilla

MAYA MODERN MEXICAN KITCHEN & TEQUILARÍA 126 RIVERFRONT LANE, WESTIN RIVERFRONT RESORT & SPA | AVON | 970.790.5500 | RICHARDSANDOVAL.COM/MAYABC by KIM FULLER photos by DOMINIQUE TAYLOR

AVON

f you’re not jumping on a plane to Mexico, the next best thing is to enjoy a flight at Maya. You can peruse and choose from the restaurant’s collection of over 100 agave-based spirits; the featured tequila flight is a great place to start. Try a tequila in its forms of blanco, reposado and añejo, and don’t miss out on a taste of the double-barrel tequila that is exclusive to Maya — it’s a very sip-worthy spirit that takes on some characteristics of a fine Scotch whiskey. Chef and restaurateur Richard Sandoval developed Maya to be rooted in tradition, while savvy to contemporary inspiration. “We achieve innovation through playing with traditional flavors and dishes, while using contemporary plating techniques and cooking methods that make these unique ingredients look and taste great,” explains Executive Chef Angel Munoz. “Our authenticity also lies with our people — they have a love and passion for their culture and we include them in the creation of recipes and dishes so they may come from a very traditional source. We then take that and make it our own.”

It’s easy to pick out the classics here, but they are always done with extra flavor and flare. Guacamole is crafted tableside, combining serrano peppers, tomatoes, onions, cilantro, and topped with cotija cheese. Queso fundido is a rich and delicious way to begin, as melted cheese and pico de gallo deliciously dress homemade tortillas. Keep it classic with an order of chicken tinga, brisket or grilled mahimahi tacos, each served with unique toppings alongside rice and black beans for a satisfying combination. The crab and shrimp enchiladas bring some delightful ocean flavor to the table, wrapping together lump crab, shrimp, corn, spinach and roasted peppers. The slow-roasted pork carnitas are a house favorite. Chef Munoz says the dish begins as a confit of pulled pork shoulder cooked with condensed milk, oranges and Mexican spices for more than six hours. It’s then served on avocado puree with requesón cheese, black bean puree, and pickled vegetables on a blue corn tortilla. Though the chicken with mole poblano and caramelized plantains has long been a menu staple, a new dish for this winter is a duck breast with lentils and plum mole. “Duck definitely has a winter feel and

we are pushing it to the next level by adding this delicious and traditional Mole de Ciruela," says Munoz. “If you love duck, you are going to love this dish.” For dessert, cinnamon churros come with a trio of sauces — spiced chocolate, cajeta and vanilla cream. And keep the tequila coming, or switch it up with a hand-muddled margarita. •

top Pibil Tacos with marinated pulled pork, morita black bean puree and pickled vegetable salad folded into corn tortillas. above Chicken Mole on top of cauliflower puree, topped with classic mole poblano and served with fried plantains tossed in chipotle honey butter.

v a i l d a i l y

THE LOOKOUT

c o m

126 RIVERFRONT LANE, WESTIN RIVERFRONT RESORT & SPA | AVON | 970.790.5500

AVON

by KIM FULLER photos by DOMINIQUE TAYLOR

here’s a new après-ski hot spot in Avon. The Westin Riverfront Resort & Spa is setting the bar high with The Lookout, an expanded lobby restaurant and bar serving a full food menu alongside hand-crafted cocktails, Colorado microbrews, and a growing collection of fine whiskies. The bar area now has 24 seats, and the inviting and social setting of The Westin lobby creates a living room-style atmosphere, complete with plush couches and large floor-toceiling windows overlooking Beaver Creek Mountain. With live music every afternoon, there’s hardly a better place to sit, relax and look out. “You ski down the mountain, you come here, and then you’re sitting on the couch for après listening to the music in front of you, and it’s like, ‘Wow, I just skied those slopes,’ ”explains manager Annie Rowland. “And that’s pretty cool.” Try a local beer, like the establishment’s very own Lookout Stout, a golden stout made down the road by Crazy Mountain Brewing, and order a round of starters and snacks for yourself or a group, including the olives and almonds, a perfect combination of savory nibbles, and the green yet decadent tempura asparagus. The Bourbon Derby cocktail will wet your whistle with a punch of Knob Creek, combined with fresh

basil, muddled grapefruit and a touch of sweet. Or, keep it neat — with The Lookout’s ever-expanding list of whiskies and bourbons, have bartender Josh Griffith fix you up a flight. Executive Chef Angel Munoz has created a well-balanced menu of salads, sandwiches and flatbreads. The kale salad includes Brussels sprouts,

apples, bacon and sunflower seeds for a hearty dose of health-meetsfulfillment, and the watermelon salad is a balanced combination of grilled watermelon, goat cheese, candied pecans and balsamic vinaigrette. One of the most mouthwatering items you can order is the Rueben, a classic sandwich prepared to perfection at The Lookout. Flatbreads are the newest addition to The Westin fare. For big flavor, order the roasted mushroom with truffle, ricotta and arugula, and for a more filling option, the roasted chicken flatbread is topped with prosciutto, blue cheese, watercress and balsamic, along with tender pieces of shredded chicken. “A lot of people come through the lobby in this hotel,” says Munoz, “and we’re trying to make some great food and combine it with great drinks to bring all the people together.” • Steak sandwich, a glass of red wine — and a view. left The mushroom flatbread includes ricotta cheese, roasted mushrooms, arugula and truffle oil. above

PRICE

Snacks and starters: $8.50-$18.50; Salads, sandwiches and flatbreads: $12.50-$16.50 •••

AMBIANCE

Inviting and innovative hotel bar and living room-style lobby with full food service •••

SIGNATURE DISH

Roasted mushroom flatbread with truffle, ricotta and arugula

E AT

w i n t e r

2 0 1 8

BLACK DIAMOND BISTRO by MELANIE GRANGAARD photos by JUSTIN Q. McCARTY

ou know you’re in for a good meal when both those who are in the kitchen and those serving the food are smiling. Black Diamond Bistro, located within The Charter in Beaver Creek, is a place that will transfer those smiles to guests’ faces. “It really feels like family here,” says Restaurant Manager Matt

BEAVER CREEK

Paula, referring to working with the experienced and largely classicallytrained staff that stays consistent from year to year. “For us, ‘bistro’ means ‘comfort food for everyone,’” says Executive Chef Dan Kent. The “for everyone” is important. Since The Charter is a hotel featuring individually-owned condominium properties, Black Diamond Bistro is home-away-from-home for families as well as regular guests hailing from around the world. To accommodate the

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

tastes and preferences of such a variety of cultures may overwhelm some, but not Kent and the experienced team that makes up the restaurant’s staff. By focusing on doing what they are able to do to the best degree that they can do it, Black Diamond Bistro staff has put together a menu with something that gives a taste of comfort and hominess to all who enter. With options ranging from artisan pizzas and salads to a delicious Asian BBQ Red Snapper — accompanied by roasted mushrooms, tomatoes, and bok choy in a flavorful soy butter glaze — it really is a place with something for all tastes. A CLASSIC TOUCH This winter, many dishes feature a French twist in flavor or preparation style, including the succulent braised pork belly with a ride-along caramelized onion-Gruyère tart from the starter menu, and the decadent entrée Duck Cassoulet, with its classic combination of white beans and sausage crowned with an entire leg of duck confit. Over the top? Yes. Delicious? Absolutely. Along with managing the restaurant, Paula heads up the wine program, and is also classically trained in cooking. This allows for an understanding of flavors that translates to consistently enhanced drink pairings for guests. The staff is careful to only serve food that they themselves enjoy in both the cooking and the eating. For Chef de Cuisine Tim Dixon, this means working with pastry and

PRICE

Starters: $8-$15 Entrées: $22-$33 •••

AMBIANCE

Contemporary with stunning views •••

SIGNATURE DISH

Pan-roasted Colorado half chicken; artisan pizzas

chocolate. The restaurant serves Dixon’s homemade breads and offers his array of sweet treats in its dessert menu. Don’t miss the blueberrywhite-chocolate cheesecake, and the moist pear cake, which is served with a scoop of crème fraiche ice cream and raspberries is another winner. It’s Black Diamond’s mixing of the innovative — in flavor and technique — with time-honored dishes and authentic hospitality that ensures a smile. • Slow Roasted Pork Belly with caramelized onion-Gruyère tart. top right Crispy Duck Cassoulet with white beans, sausage and oven-roasted tomatoes. left Asian BBQ Red Snapper with fried oysters, braised bok choy, mushrooms and soy butter. top left

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 SADDLERIDGEBEAVERCREEK.COM by KATIE COAKLEY photos by KIMBERLY GAVIN

eaver Creek is well known for its myriad opportunities to dine well, situated in historic cabins on the mountain. However, a visit to SaddleRidge reveals perhaps one of the most unique experiences at the resort: an elevated dining experience, firmly entrenched in the Old West. SaddleRidge, which offers guests gourmet Colorado cuisine, is home to one of the largest private collections of Western artifacts in the United States outside of a museum. Guests can check out the mounted game heads, General Custer's historical hat and canteen and one of the original George Washington portraits used on the dollar bill before settling down for a nosh. “SaddleRidge is a wild game restaurant with southwestern Colorado flair fare,” says General Manager Jeff Baker. As a result, the menu is diverse, featuring familiar dishes with a frontier twist, like the buffalo chili. However, you won’t find these dishes in a chuck wagon. For example, the wild boar meatballs, also found on the small plate menu, is accompanied by a pumpkin béchamel, topped with ParmigianoReggiano, pumpkin seed pesto, roasted grape balsamic jam and garlic toast. Or the smoked venison carpaccio, which comes with black-eye pea and bean

PRICE

Appetizers from $12 to $17; Entrées from $33 to $62 •••

AMBIANCE

Cozy and intimate or open-armed enthusiasm: just pick your night •••

SIGNATURE DISH

24-oz. Tomahawk steak

salad, huckleberry reduction, pickled carrot and mustard seed mayo. A favorite of SaddleRidge Executive Chef Adam Roth’s that is returning this year is the PEI mussels, says Baker. They’re found swimming in a bath of tomatillos, shallots, jalapeño, bacon, lime and cilantro with garlic toast for dipping up every last drop of the flavorful broth. The large plate menu offers options for almost any appetite, with cuts of steaks and chops that would appease even the toughest cowboy’s craving. “The signature dish at SaddleRidge is the 24-ounce dry-aged Buffalo Tomahawk steak, which is absolutely fantastic,” says Baker. There’s also

a Rocky Mountain elk T-bone and Nebraska Waygu beef strip steak from which to choose, as well as lamb osso buco and trout (both from Colorado) and vegetarian options like gnocchi. To access this delightful dining experience, guests can visit during lunch or dinner. Those coming at lunch can ski in: staff from SaddleRidge will meet them at the top of the ski-way and escort them down. After lunch, diners are treated to a ride to the top of Haymeadow, courtesy of The Sherpa, a snowmobile-powered trailer that seats nine. For those who don’t ski, the restaurant is also accessible via Beaver Creek’s complimentary shuttle van and by snowshoe.

This season, there are even more opportunities to try SaddleRidge. The restaurant is open seven nights a week as opposed to five night a week like last season, Baker says, in addition to lunch three days a week: Sunday, Monday and Tuesday. Reservations are required. Combining Old West artifacts with modern Colorado cuisine, SaddleRidge creates a memorable mélange for guests that will have them skiing in time and time again. • top & above Located just off the slopes, SaddleRidge has a beautiful view and a dining room filled with Western artifacts. left Butter-poached lobster with winter squash and pepitas.

E AT

w i n t e r

2 0 1 8

SPLENDIDO AT THE CHATEAU 17 CHATEAU LANE | BEAVER CREEK | 970.845.8808 | SPLENDIDORESTAURANT.COM

PRICE

Appetizers: $14-$24; Entrées: $34-$49 •••

AMBIANCE by KIM FULLER photos by DOMINIQUE TAYLOR

BEAVER CREEK

pane of glass is the only separation between the magic that’s sparked in Splendido’s kitchen and the restaurant’s delighted guests. Curious diners can watch the talent in motion, from servers gliding in and out with plates and fresh cutlery, to the focused stature of Chef-Owner Brian Ackerman, perfecting every dish before it’s whisked away. Impressive elements of presentation and taste ensure that everything at Splendido is a “wow,” from start to finish. The tarte flambée appetizer is inspired from a staple food in the French hometown of Pastry Chef Sebastien Schmitt. Its look is simple, almost like a small thin crust pizza, and this truly mouthwatering appetizer is inviting to eat with your hands and impossible to put down. Even knowing we had many courses to come, we ate every last ounce, following each bite with a sip of Champagne, then a delightful lick of our fingers. Ackerman incorporates a playful combination of innovation and refinery into his menu, keeping it interesting and fun while still completely gourmet. His kampachi appetizer features a lovely and nearly translucent fish, topped with beautiful green ice

crystals that seem to temper the fire from the jalapeño that’s present. The rich and earthy porcini soup is one that Ackerman truly lets speak for itself in all the best ways. It has an arborio rice ball in the middle that’s divine to scoop into every bite, but the heart of the soup is undoubtedly the porcini mushrooms. “Most of our dishes are inspired from one ingredient,” Ackerman says. “Whether it be a vegetable or a protein, we pull from what stands out.” The wild striped bass entrée is reminiscent of a warming chowder with a curry twist. A glass of Châteauneuf-du-Pape red wine aligns nicely with the hearty fish and bed of sauce with squash and shrimp. Those in the mood for an incredible piece of meat can order the Idaho bavette, a Wagyu flank steak from the Snake River in Idaho that stands on the plate beside a substantial piece of bone marrow. All the deep and rustic flavors coming from the steak jus and chanterelle mushrooms is matched perfectly by a pour of Saint-Émilion from Chateau Haut-Simard. Back in Schmitt’s pastry lab, the French chef is always successfully experimenting with sweet and savory flavors for his impressive and delicious desserts. His rendition this season on lemon includes

a fennel crumble and olive oil gel. Its pleasing viscosity and tart sweetness leaves your palate refreshed and satisfied, especially when each bite is enjoyed with a taste of Sauternes. • A chocolate mousse and almond financier mushroom with caramel truffle. top right Idaho Bavette, bone marrow, chanterelle, arugula, chive. below Wild striped bass, lemongrass, kabocha squash, shrimp, aleppo pepper. top left

New American cuisine served in an elegant mountainside dining room with a piano lounge •••

SIGNATURE DISH

Snake River Idaho Wagyu bavette with bone marrow, chanterelle mushrooms, arugula and chive

v a i l d a i l y

0130 DAYBREAK RIDGE | 970.748.6200 | RITZCARLTON.COM/BACHELORGULCH

PRICE

Starters: $8-$20; Mains: $18-$32 •••

AMBIANCE

Slopeside gastropub with hearty and innovative offerings •••

SIGNATURE DISH

High country spiced hanger steak with sweet potato puree, shaved Brussels sprout salad, shaved radish a jus

by KIM FULLER photos by KRISTIN ANDERSON

f you’ve been to Buffalos — a great place to belly up slope-side at The Ritz-Carlton, Bachelor Gulch — you may recall delicious pub food and an impressive selection of beer and whiskey. This winter, you’ll find all that and so much more at the restaurant and bar. “We’re moving away from just being beer and bourbon and burgers, and turning toward a more gastropub vibe,” shares Food and Beverage Manager Christopher Saputo. “It will still be very comfortable and casual, but we’re definitely elevating the food.” The rustic setting feels almost like a watering hole from Colorado’s historic frontier days, but nothing about the space is dated. Refined expressions of wood and leather make Buffalos an ideal destination for a delicious après ski, watching the big game with buddies or enjoying dinner with the whole family. Many specialties firing out of the open kitchen are great for sharing, like the cast iron nachos with a pile of delicious ingredients including jalapeño cheddar cheese, steak or chicken (if you want

it) and pico de gallo over corn tortillas. Start with a flight of beer to taste three of Buffalos’ 12 rotating drafts. The bar is still proud to work with Tivoli Brewing Company out of Denver to make a proprietary brew — a Vienna lager called Buck Buck Moose — that boasts a full body and satisfying finish. Bourbon is still an obvious favorite at this bar, and guests can get a taste with The Rose Bowl cocktail from longtime Ritz-Carlton bartender Samantha Means. The drink balances savory and sweet flavors, featuring muddled fresh rosemary, fresh lime, a little honey and 10th Mountain Rye Whiskey, served on the rocks with a rosemary sprig to garnish. FAMILY-STYLE & BEYOND Dinner choices can begin with light yet full-flavored salads like quinoa and spaghetti squash, served with beets, pepitas and shaved veggies. Family-style shared plate passing works well here, but there are also some upscale comfort food specialties that you might want all to yourself. Try the sesame-crusted ahi tuna. The ruby red fish comes out on a spread of baby kale and black beluga lentils. Balanced textures and flavors

come together beautifully with this dish, which is topped with a zesty miso soy vinaigrette. Those craving beef will gravitate toward the spiced hangar steak, served over sweet potato puree, Brussels sprouts and shaved radish. For dessert, close it all down with the Cowboy Cookie. It’s a “don’t miss” and freshly baked chocolate

chip cookie skillet topped with vanilla ice cream. Bourbon pairs nicely with this too, so don’t hesitate if you’re feeling like another pour. • top Mountain Double Patty Burger with cheddar cheese, bacon-onion jam, arugula, beefsteak tomato and house-made pickle. above Buffalos has an inspired cocktail program.

c o m

BEAVER CREEK

BUFFALOS AT THE RITZ-CARLTON, BACHELOR GULCH

E AT

w i n t e r

2 0 1 8

Spotlighting the best in Colorado cuisine, Bachelors Lounge menu offerings will include: Seared sesame-seed-crusted ahi tuna with miso soy vinaigrette Short rib brochette Herbed goat cheese & tomato jam Crispy pork belly with chipotle lime aioli Avocado fries •••

Bachelors Lounge will host DJs playing smooth jazz to upbeat dance tunes throughout the season. Dates: December 26 – 31, 2017; February 16-18, and March 16, 17, 23, 24, 30, 31.

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

by KIM FULLER photos courtesy THE RITZ-CARLTON, BACHELOR GULCH

fter a day on the slopes or exploring the Rocky Mountain terrain on a snowshoe excursion, a night of relaxation is not only due, but deserved. The Ritz-Carlton, Bachelor Gulch is putting a haute spin on the traditional après experience in the late evening hours with the new Après After Dark offering at Bachelors Lounge. Ideal for unwinding after a long day of winter adventures, the sultry, hidden indoor and outdoor lounge will now be open daily this winter. This adult-only space is a sophisticated venue where

BEAVER CREEK

resort guests and locals can delight in tasteful bites inspired by the menus from Buffalos and the resort’s signature restaurant, WYLD. A late-night menu is perfectly paired with a carefully curated selection of locally sourced drafts, spirits and wines, as well as elevated craft mixology. Complete with modern gas fireplaces and sleek furniture, those 21 and older can sip on handcrafted concoctions and seasonal libations such as Night Out with A Bachelor, a warm beverage using the resort’s proprietary liquor, Bachelors Bourbon. Created by Daniel Rodriguez, arriving from Dorado Beach, A RitzCarlton Reserve, the new beverage menu is an inspiring amalgamation of old standards and new favorites.

Revel in an intimate indoor atmosphere during a romantic date night sans kids or cozied up to a fireplace in the heated outdoor space where, as the Vail Valley’s only cigar lounge, aficionados can enjoy a selection of premium cigars –– including the world’s most expensive cigar. Whether a connoisseur or a novice, guests will be greeted and guided by the knowledgeable Alexandra Kaplan, who has been at the Lounge since its conception and is an expert in all things cigars. Featuring a one-of-a-kind night out in

the mountains, where local DJs versed in a diverse array of music genres will play on select dates, friends and couples may rendezvous with the finest of company at Bachelors Lounge and enjoy the ultimate way to Après After Dark. • top The bar’s beverage program features a selection of hand-crafted cocktails and seasonal beverages. above Unwind with signature cocktails and fine cigars in Vail Valley's only cigar lounge. left Bachelors Lounge masculine elegance.

v a i l d a i l y

by KIM FULLER photos by KRISTIN ANDERSON

refined palate doesn’t crave complicated flavors, but bold expression with every ingredient. WYLD captures “simple” and takes it to the next level. The restaurant projects a refined definition of Colorado cuisine, highlighting the best elements of the environment, from local ingredients to rustic and inspired combinations. “We’re keeping it refined, yet familiar at the same time,” explains Food and Beverage Manager Christopher Saputo. “I think at the heart of it is keeping those Colorado roots — reminding you where you are, whether you’re looking at it on the plate or admiring the space.” The Ritz-Carlton, Bachelor Gulch restaurant offers a vast selection of mountain tapas so tables can indulge in trying multiple dishes. Start with a fire roasted cauliflower to share. It’s an impressive take on the vegetable, served as the whole head on a skillet, complemented by a flavor-rich lemon gremolata, buttermilk aioli and batula oil. “It’s a dish that in particular represents what we are trying to do,” Saputo says. “We get creative with

PRICE

Tapas and Shared Plates: $13-$18; Entrées: $24-$54 •••

AMBIANCE

Alpine-refined dining room featuring Colorado cuisine •••

SIGNATURE DISH

Colorado striped bass with artichoke and fennel barigoule, confit tomatoes, chorizo and brown butter

the ingredients we have, while still staying true to them. Food can be simple and still taken to the next level.” For another hearty and fresh option, try the Alpine Cabbage. This warming tapa has braised cabbage over a bed of butternut squash velouté, along with shaved root vegetables, pressed apples and toasted pumpkin seeds. While pan seared scallops are a taste of the ocean, the hearty play on

c o m

BEAVER CREEK

WYLD

0130 DAYBREAK RIDGE | 970.343.1555 RITZCARLTON.COM/BACHELORGULCH

this dish feels very native. The buttery mollusks are placed on a spiced carrot puree with roasted cauliflower, toasted almonds, capers and golden raisins. For your entrée, selections from

the “Butcher’s Block” portion of the menu are all about highlighting the meat. Try the 8-ounce beef filet, the elk rack or the Colorado lamb chop, and a side order or two can fill out the portion if your appetite is ready. Insider’s tip: both the Boursin mashed potatoes and the green bean amandine are perfect accompaniments. Fully plated entrées showcase creativity from the kitchen and wonderful options to enjoy. The Colorado striped bass is served with artichoke and fennel barigoule (a traditional braised dish), confit tomatoes, chorizo and brown butter, and WYLD’s wild boar comes with San Marzano tomatoes, Grana Padano cheese and roasted veal marrow. If you’re looking to drink your dessert, try the hot toddy-style libation from the talents of bartender Samantha Means. “Sammy’s Toddy” is made with cognac, spiced rum, hot water, a little bit of sweet and a sugar rim, garnished with a decorative star anise. Raise your glass and take a sip to seal in this lovely finale. • Fire-roasted cauliflower with lemon gremolata, aioli and batuta oil. left Colorado striped bass with artichoke and fennel barigoule, confit tomatoes, chorizo and brown butter. above

E AT

w i n t e r

2 0 1 8

DANIEL’S BAR & GRILL

AT THE RITZ-CARLTON, BACHELOR GULCH

0130 DAYBREAK RIDGE | 970.748.6200 RITZCARLTON.COM/BACHELORGULCH

by KIM FULLER photos by KRISTIN ANDERSON

utside is the place to be in Colorado, and in the winter season it’s ideal to be on or alongside a ski slope as much as possible. Just steps from the Bachelor Gulch Express, Daniel’s Bar & Grill is the quintessential Colorado BBQ experience. The outdoor dining venue has been refined through the years by the talented team at The Ritz-Carlton Bachelor Gulch. Check out the bottoms-up method of pouring beer at Daniel’s. The beer flows through the bottom of the cup, which is then sealed by a branded magnet. Collect four magnets and you get a beer free — great incentive for enjoying several rounds of craft drafts. All the bottoms-up brews are local, Colorado favorites like Denver Beer Company and Pug Ryan’s. Après is spent here at a picnic table or in an Adirondack chair, complete with a meal that’s easy to order and pick up. Enjoy an innovative “bar food” menu of specialty salads and dishes like beer-braised bratwurst, smoked turkey leg, pulled pork and brisket. For its second year in a row, Daniel’s is offering delectable house-made sauces and rubs for all the proteins on deck. Choose the tangy sauce for a taste of South Carolina with mustard, apple cider vinegar and black pepper, or try the Greek seasoning rub of rosemary, dill, thyme, basil, cinnamon and nutmeg. The family friendly menu offers kids’ items like burgers, fries and more, so everyone can really settle in and

BEAVER CREEK

PRICE

Bar menu: $12-$25 •••

AMBIANCE

Open-air slopeside grill •••

SIGNATURE DISH

Bison chili

soak in each mountainside moment. Daniel’s offers its full bar menu to go, but opt to stay outside and enjoy the sunshine whenever possible. Once you have food and drink in hand, relax and enjoy the daily après ski live entertainment. The mountains are a great place to make memories, and Daniel’s delivers so

many smiles that stem from delicious drinks, good food and lots of fun. • The slope-side smoker at Daniel's gives its signature smoky flavor to a variety of proteins, including turkey legs, chickens and brisket. left House-made sauces make the perfect topping. top & above

v a i l d a i l y

AMBIANCE

A cozy cabin with a rustic soul •••

SIGNATURE DISH

Alpine Cheese Fondue

ANDERSON'S CABIN by KIM FULLER photos by KRISTIN ANDERSON

rriving at Anderson’s Cabin is much like stumbling upon a fairytale cabin in a mountain forest, inviting your intrigue with streams of smoke rising from its chimney. Let the rich and nostalgic smell of a wood burning fireplace welcome you from the porch into the quaint building that was once the home of John Anderson, one of the seven bachelors that first settled in the area. This historic venue is operated by The Ritz-Carlton, Bachelor Gulch and located just a few moments up the road from the resort. This is the first season visitors can partake in dinners at Anderson’s Cabin without reserving the entire cabin. Seating for this social dining experience is limited and can be individually booked on Sundays, Tuesdays and Thursdays. Start with a festive flute of Champagne. Happy bubbles rise to the surface of the long cylinder glass and are a lively reminder to celebrate each sip. Just as this liquid gold doesn’t last forever, neither do the most special of dinners, and this is one you’ll want to savor until the very last moment. After the meet-and-greet of hors d’oeuvres like cheese and charcuterie, alpine cheese fondue and artisanal bread,

diners get settled in and can warm up with a bowl of bison chili, followed by a palate-refreshing seasonal salad. “We want to bring in that homey feel, kind of like Grandma’s kitchen,” says Joseph Tiano, Executive Chef for The Ritz-Carlton, Bachelor Gulch. “It’s rustic food in a fine, elevated atmosphere.” For the main portion of the meal, sides of sautéed mushrooms, potato gratin, grilled asparagus and macaroni and cheese are passed around while cuts of meat and fish are portioned on to each plate. The pace is leisurely and the service is dialed, so guests have the time and space to enjoy their food, drinks and interactions with one another. For Tiano, the offering is reminiscent of a very special winter dinner he had as a child with his family in Aspen. They took a sleigh ride through the snow, and enjoyed a hearty and warming dinner in a quaint mountain cabin. He says it’s something he’ll never forget. “People really make memories when it’s something unique like this; it’s different than just a restaurant,” he muses. For dessert, decadent spreads of molten chocolate cake, chocolate crumble and vanilla ice cream are passed as the finale starts to sink in. After the meal at the table, however, everyone can head outside to the fire

0130 DAYBREAK RIDGE | 970.748.6200 RITZCARLTON.COM/BACHELORGULCH

pit for one more sweet treat: s’mores. By reservation only, social dining at Anderson's Cabin is priced at $150 for adults including Champagne, and $75 per child up to 12 years old (not inclusive of gratuity and taxes). •

above Bits

& Bites: sautéed mushrooms and grilled asparagus. below Alpine Cheese Fondue.

c o m

BEAVER CREEK

PRICE

$150 for adults, including Champagne $75 per child 12 years and under

E AT

w i n t e r

2 0 1 8

DUSTY BOOT ROADHOUSE

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

by WILL BRENDZA photos by JUSTIN Q. McCARTY

erched overlooking the ice rink of Village Plaza, the Dusty Boot hums with local life and excited diners. It’s become a landmark après destination in Beaver Creek over the years. Since 1997 the Boot’s been slinging its savory Western cuisine, offering a warm and friendly place for both locals and visitors to kick back after a long day on the slopes. This year marks their 20th anniversary, and to celebrate, the Boot has a fresh renovation, a revamped menu and a host of new happy hour deals to give back to its Beaver Creek community. Just inside the new glass doors, the Boot’s long bar is usually a-bustle with guests, drink in hand, marinating in the warm light that saturates the space. The newly redone dining area, just beyond the bar, is lined with leather booths, filled with families and couples enjoying the bright Western atmosphere. Happy hour at the Dusty Boot is from 3 to 5 p.m. — an ideal window of time for anyone coming down off the mountain to get $2 Coors beer, $5 well drinks, or $6 draft beers and house wines. There’s also snacks and apps on the happy hour menu, that, for only $8, come with your choice of beer or wine.

BEAVER CREEK

But don’t stress too hard about when you get there. Part of their 20th anniversary overhaul boldly declares ‘happy hour, every hour’. “It’s an attitude from our staff

to our guests,” explains Manager Lonnie Leto. “Who are we to tell you when you should be happy?” So, no matter what time you walk through those front doors, there’s sure to be some kind of bargain waiting for you on the other side. Grab a $5 Bonfire beer all day, every day; or, ask about their daily food and drink specials. And when it comes to dollars per unit of fulfillment, hungry customers need not worry — the portion sizes at the Boot are notoriously satisfying. Even appetizers, like the Brussels sprouts, come piled high in a succulent mountain covered in fresh goat cheese. Or try a massive tray of mouthwatering chicken and steak nachos, a perfect accompaniment to one of their signature “Boot margaritas.” Pace yourself, though. Entrées like the “Jam Burger” are an experience worth being hungry for. Imagine a perfectly cooked Colorado hormonefree Angus beef burger, spread with a sweet bacon-onion-apple jam, and topped with a smoky-sweet offering of applewood-smoked bacon. It’s a wild twist of sweet and savory flavors that lingers on the mind even longer than it lingers on the palate. “The best burger in the valley,” says Leto proudly, as he set the Jam Burger on the table, “One of my favorite things on the menu.”

PRICE

Starters: $9-$19 Mains: $12-$39 •••

AMBIANCE

Laid back and convivial •••

SIGNATURE DISH

Homemade ranch potato chips, Boot Pasta, steak frites and short-rib enchiladas

Whether you’re a valley local or a visitor, a family or a couple out on a date, the Dusty Boot is one of the best bars in Beaver Creek to après and relax into the evening. But it’s also a dining experience that will stick with you long after you’ve left your cowhide booth. • Classic Boot Nachos with black beans, jalapeños, pico de gallo, sour cream and guacamole. left The Jam Burger with Colorado beef, bacon-onion-apple jam, applewood bacon, brie and arugula on a brioche bun. above

v a i l d a i l y

•••

AMBIANCE

Funky, modern metropolitan •••

SIGNATURE DISH

Happy hour New England lobster roll, toasted-pecan old fashioned craft cocktail or chicken and waffles small plate

THE METROPOLITAN by MELANIE GRANGAARD photos by JUSTIN Q. McCARTY

ith the tagline, “where refined meets relaxed,” some may say The Met, in Beaver Creek, is undertaking a considerable challenge. The restaurant, with careful attention to detail and its overall vision, is pursuing the hard-to-find balance between upscale tastefulness and warmth. And it is succeeding. Located in the east side of the St. James Place building, below The Dusty Boot in Beaver Creek Village, The Met provides visitors and locals alike with a place to unwind together after enjoying a day on the resort’s slopes. With an all-day happy hour offering a choice of one of four small plates, combined with one of several drink options, all for $8, as well as a menu heavy on shareable options — The Met has something for everyone. “We really wanted to make sure that everyone feels welcome here,” General Manager Thayer Stevens says. “We designed the layout to feature booths that curve around so it’s conducive to shared plates, stories, conversation and relaxing. That’s really what we’re about.” The Met’s small plates and tapas options vary from light to more substantial, with fresh tuna poke to the Pickled Devil’s Eggs, which may

incorporate Sriracha, bacon and bleu cheese one day and a classic version with Maine lobster roll in the filling the next. Don’t miss the short-ribstuffed mushrooms, which are cozied up in a creamy gorgonzola sauce and presented in a cast-iron pan. Head Chef Tiana Byrd and her team create locally inspired dishes. For example, the pork tenderloin: smothered in serrano-peach jam, and served with roasted vegetables and mashed potatoes — the peaches, when in season, come from Palisade and are made into a sweet chutney-like jam that pairs decadently with the seared pork. Whether sitting around one of the curved booths enjoying an evening with friends or on a stool at the bar, the rustic and industrial space encourages guests to slow the pace and enjoy a glass — or two — of wine. Stevens makes selections for the machines and is influenced by the tastes and preferences of the guests who regularly return to Beaver Creek and visit the restaurant on an annual basis. Two Enomatic wine machines hold the large variety of wines that are available in sampling, half-glass or full pours. Enomatic wine machines are a great way to preserve open bottles of wine. But that’s not why we love them. No, our affection comes from the fact that they are self-serve. The machines accept reloadable cards that allow guests to sample and taste at their

210 OFFERSON ROAD | BEAVER CREEK PLAZA 970.748.3123 | THEMETBC.COM

leisure during visits, and the staff is also happy to provide recommendations and pairings for dishes. Craft cocktails, many incorporating local spirits and developed by Stevens, also grace the drink menu. Though you might be tempted to have another drink instead of dessert, don’t miss the rotating bread pudding offering, which is undertaken with astute attention to detail. Baked using a traditional recipe that integrates day-old breads, the bread pudding may incorporate pretzel bread into a salted caramel-smothered pudding or may include roasted bananas and dark chocolate.

The variety and nuances of the Met, together with a consistent attention to quality and detail, is what keeps guests coming back to this comfortable — yet sophisticated — restaurant. • top Short-rib-stuffed mushrooms with caramelized onions, peppadew peppers, gorgonzola, balsamic reduction and toasted rosemary bread. above Kale & Shaved Brussels Sprout Brutus with kale, shaved Brussels sprouts, portobello mushrooms, roasted red peppers, shaved manchego, garlic croutons and brutus dressing.

c o m

BEAVER CREEK

PRICE

All-day happy hour food: $48-$8; drinks $3-$6; craft cocktails: $12-$14; small plates: $13-$26

E AT

w i n t e r

2 0 1 8

REVOLUTION by KIM FULLER photos by DOMINIQUE TAYLOR

hile trends come and go, a revolution is the catalyst for lasting change. Chef Riley Romanin knows what the modern foodie is looking for on a menu: quality, simplicity and intelligent flavor. Revolution is the second restaurant he’s opened in Beaver Creek, and it’s definitely setting a high bar for ingredient-inspired innovation. Located inside the Beaver Creek Lodge, Revolution is warm with a buzz, like an inviting bistro that’s hidden but urban, as if in an alley off a strip like

BEAVER CREEK

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

Vegas, Times Square or Hollywood. Waves of dim red lighting flood the ceiling in the bar and open kitchen — both set right at the entrance to the restaurant, while its name is spelled out in rows of shiny pennies set into the tile floor. Cozy seats by the fireplace and the sight of snow falling outside reminds you you’re still in the mountains, and the ingredients reflect that. Start your evening with Colorado Wagyu ribeye nachos for the table, a mind-blowing appetizer of diced ribeye, black beans, green chile cheese, tomatoes, olives, scallion sour cream, cheddar cheese curds and a salsa duo. Bread service is where it’s at here, too, as homemade naan bread and

tortillas are served with a selection of Revolution’s signature sauces. What Romanin has created is a fun and lively scene, paired with every angle of full dining satisfaction. Colorado meat is the star of the show here, and homemade sauces the ensemble. Steakhouse style, guests can pick turf or surf options like filet mignon, Colorado rack of lamb, Skuna Bay salmon or Maine lobster. The restaurant is named for its revolutionary approach to preparing food, but equally for the revolving action, or revolutions, that take place with a rotisserie. “We definitely have evolved, and Revolution is a steakhouse by cuisine, but rotisserie by technique,” explains Romanin. “We focus on food, simplicity and everything being done just right on the rotisserie.” Every meat you choose does have a side dish and sauce suggestion noted on the menu as the “chef pairing,” or you can trust your gut. Options include styles like sesame ponzu, au poivre, blueberry demi or béarnaise, and you can top your meat with three jumbo shrimp, lobster, truffle butter or blue cheese. “We just use really,

PRICE

Breakfast: $5-$27; Lunch and dinner: Appetizers, $5-$28; Sandwiches (lunch) $11-$19; Butcher Block, $25-$85; Entrée Specialties, $18-$29; Family Style Specialty Platters: $60 - $150 •••

AMBIANCE

Lively yet chic, great for families, dates or friends •••

SIGNATURE DISH

Meats cooked over the rotisserie, especially beef, with specialty sauces and sides

really good product,” Romanin explains, “and let the guest drive it from there.” Romanin will debut another dining destination in Beaver Creek this season. Trax is a grab-and-go concept in Beaver Creek, just steps from the Covered Bridge bus stop, that is serving ready-toeat sandwiches. Guests can also enjoy ordering from the frozen yogurt bar, a juice bar, an oxygen bar and also stick around for a pour of craft beer or wine. • The Revolution dining room. Peruvian Crunchy Chicken Salad. left A selection of proteins, ready for the fire. top left

top right

v a i l d a i l y

by KIM FULLER photos by DOMINIQUE TAYLOR

eave it to Hooked to make you feel close to the ocean while you’re in the middle of the mountains. The fresh fish house in Beaver Creek receives the best-of-the-best sushigrade fish from Japan, Hawaii, California, New Zealand, Spain and beyond. Guests can order appetizers like oysters and ceviche, then entrées of fish tacos, king crab legs, and for the turf lovers, Colorado Wagyu steak. But what Hooked is really known for is its whole-fish preparation. Pick a fish for your table, like a New Zealand Tai, and the chefs will prepare it in a variety of raw and cooked renditions. “We have everything from big ol’ groupers that taste like butter, to itty bitty flying fish that are steak-like,” explains Evan Biner, front-of-house manager. “So we have a big variety.” Start with the chef’s variation of your raw fish, like a sushi roll filled with avocado and cucumber, topped with roasted serrano aioli and bacon. Try the hand-grated wasabi for an authentic taste of spice. “Our chefs get really creative and bring out some really cool, fascinating stuff,” says Biner. “We have some fun here.” Thank local owner and chef, Riley

c o m

BEAVER CREEK

HOOKED

122 THE PLAZA | BEAVER CREEK 970.949.4321 | HOOKEDBC.COM

Romanin, for the unique experience he has created at Hooked. While he was originally trained in French cuisine, he fell for fish and was determined to elevate ocean flavor in the mountains. Choose between eight different cooked techniques for your table fish, like pan seared or steamed, flame broiled or flash fried. Purists will like Beachside — served simply with extra virgin olive oil, charred lemon and sea salt. Most fish are served on the bone, so you can pull off the tender pieces yourself. Seafood lovers shouldn’t stop there, but enjoy ocean specialties of oysters, king crab legs or a steamed lobster. Check the chalkboards to see what in-season specials are in house for the evening. Order a bottle of sake to share, like the Dreamy Clouds Junmai Nigori, or a draft craft beer from one of the bar’s five rotating taps. Dessert can be a drink: the barrelaged Mai Tai made with rum and house-made almond puree. The sweet ending leaves you with a taste of Tiki, so you can linger “by the sea” for a little bit longer. Hooked can be your off-the-slopes lunch or après ski stop as well. Tacos and sandwiches dominate the menu from 11:30 a.m. to 3:30 p.m., and happy hour on the patio rolls from 2 to 5 p.m. •

PRICE

Dinner appetizers: $8-$30; Large plates: $22-$55; Whole fish preparation: Market Price •••

AMBIANCE

Fresh fish house •••

SIGNATURE DISH

Half raw and half cooked whole fish preparation

Skuna Bay salmon and scallop sashimi along with a selection of rolls and ceviche De Hoy. left Daily fresh whole fish selection, served half cooked, half raw. above

E AT

w i n t e r

2 0 1 8

ALLIE'S CABIN LOCATED ON BEAVER CREEK MOUNTAIN 970.754.5545 | BEAVERCREEK.COM

by KATIE COAKLEY photo by BOB WINSETT, VAIL RESORTS

here’s a magic cabin situated on the slopes of Beaver Creek, just waiting to be discovered. This enchanted place is accessible by sleigh and, depending on the evening, transforms like a storybook character from a lively and welcoming dining experience for families to an intimate space for wine-focused cuisine punctuated by pyrotechnics. Sound too good to be true? No, it sounds like Allie’s Cabin. Allie’s Cabin is part of the triumvirate of famed, fine-dining cabins at Beaver Creek in which Zach’s and Beano’s round out the trio. However, there is a notable difference for audiences at Allie’s: on Tuesday and Wednesday nights (and select Saturdays), it’s all families, all the time. The Family Dinners feature a threecourse dinner for the adults; kids get to pick and choose from a buffet specially designed for their refined palates. “It’s built around the kids,” Allie’s General Manager Bob Battle says. “It’s a kids’ buffet so we focus on kid-friendly food. Both Chef Weems and I are parents, so we try to blend a little bit of what our kids want with what our wives want our kids to eat on that buffet.”

BEAVER CREEK

PRICE

Featured wine dinners start at $165 per person; Family dinners are $85 for adults and $39 for children •••

AMBIANCE

Cozy and intimate or open-armed enthusiasm: just pick your night •••

SIGNATURE DISH

Varies each evening

Options may include roasted chicken or chicken fingers and homemade mac n’ cheese, along with a salad option and several veggies. However, dessert is definitely included in the form of a do-it-yourself ice cream sundae station with all the fixings. However, no matter what appears on the buffet, the dominant flavor is family. “It is meant for families,” Battle said. “It’s not a romantic dinner. The room

is usually at least 50 percent kids, and it’s usually a little loud. But we’ve created a place for families to come on vacation to relax and not worry about whether or not the kids are out of place and still get a good meal.” If a romantic evening is what’s required, just wait until Thursday evenings. On Thursday evenings, Allie’s transforms into a haven for an intimate, leisurely meal that focuses on exploring

the relationship between wine and food. This is not a winemaker’s dinner, Battle stresses: There are no representatives from the wineries and education is not the mission of the evening. These wine dinners feature five courses of world-class cuisine specially designed to perfectly pair with the featured wines of the evening. Chef Kirk Weems has free rein to let his creativity loose in the kitchen; he often blends across cuisines, for example, moving from Asian-inspired fare into classic French cuisine. And the ambiance? Night and day from Family Dinner. As a bonus to the unhurried pace and exceptional meal, a seat at the wine dinner comes with a show: Allie’s is situated so that guests get an almost bird’s eye view of the fireworks show that occurs every Thursday night at Beaver Creek. “The winery-focused dinners are for those who want to spend a slow, casual evening enjoying good food and wine as we believe they’re meant to be blended,” Battle quips. “And, you get to enjoy one of the coolest fireworks shows that I think you’ll ever see.” So make plans to enjoy an enchanting evening at Allie’s Cabin, whether it’s with the munchkins in your life, or your very own prince or princess: It’s bound to leave a terrific aftertaste. • Allie's Cabin hosts family-friendly evenings as well as leisurely wine dinners. left Beaver Creek's Thursday Night Lights are visible from the deck at Allie's Cabin. above

v a i l d a i l y

•••

AMBIANCE

Cozy and intimate or open-armed enthusiasm: just pick your night •••

SIGNATURE DISH

24oz Tomahawk steak

ZACH'S CABIN MOUNTAINSIDE | BACHELOR GULCH 970.754.6575 | ZACHSCABINBEAVERCREEK.COM

by KATIE COAKLEY photos courtesy VAIL RESORTS

erched on the mountain high above Bachelor Gulch, Zach’s Cabin shines like a star in the night sky. Warm light spills from expansive windows in this stone and timber structure, causing the icicles extending from the eaves to glitter like expensive earrings. Snowcat-drawn sleighs carry guests wrapped in cozy blankets, rosy-cheeked and ravenous for an evening of exceptional dining. Named after one of the area's original homesteaders, Zach Allen, who was a sheriff's deputy killed in the line of duty, Zach's Cabin is one of the triumvirate of on-mountain dining destinations. Considered one of the finest restaurants in the Vail Valley, Zach’s is one of the few places in the world where warm and furry slippers are the footwear of choice. Dining is an intimate affair, with tables situated near windows that frame marvelous mountain views, or near the roaring fireplace, removing

the chill from the ride up (guests can also snowshoe up, if they prefer). But this season, dinner will be even more leisurely, says Zach’s General Manager Dana Gerimonte. “We are looking to extending dining times and upping the experience through slowing down the dining experience and allowing guests to enjoy the scenery and time spent at the cabin without feeling rushed,” Gerimonte says. “We have moved sleigh times a bit to allow for this dining experience.” Chef Ron Jackson, formerly of the historic Hotel Colorado in Glenwood Springs, began his tenure at Zach’s cabin last winter season. He focuses on high-quality, locally procured ingredients, which has been described as “an artful assemblage of fresh Rocky Mountain ingredients such as bison, elk, caribou, wild boar, venison, pheasant, Pacific halibut, Arctic char, fresh trout, Colorado lamb, prime aged beef, prairie-grown grains, fresh indigenous berries and locally sourced vegetables used in modern portrayals of classic culinary techniques.”

Start your meal with a Colorado flavor: The foraged mushroom ravioli, which features Colorado chèvre, fiddlehead ferns and spring onion gremolata is a savory option, or the charcuterie and cheese plate, which includes bison salami and buffalo jerky, and showcases mountain majesty. Guests can choose from the river, sea and open ranges for their entrée, which includes trout, salmon, duck, elk and lamb, among other proteins. However, this menu is far from set in stone. “Do note that menu items may change often,” Germionte cautions. “Ron is notorious for changing

menu items on the fly based on his desire to get unique products.” Each time the sleigh pulls up at Zach’s, it signals the start of a special experience. With the stars twinkling in the night sky and the snow sparkling in the light emanating from the cozy cabin, it’s an ephemeral setting that is eclipsed only by the veracity of the play of flavors on the plate and the swirl of wine in the glass. • Chef Ron Jackson frequently changes his menu items, and creates new preparations for the fresh fish, steaks and chops that he serves.

above

c o m

BEAVER CREEK

PRICE

Appetizers: $16-$24; Entrées: $34-$72

E AT

w i n t e r

2 0 1 8

8100

MOUNTAINSIDE BAR & GRILL

50 WEST THOMAS PLACE | PARK HYATT BEAVER CREEK 970.827.6600 | HYATT.COM/GALLERY/BEAVE8100

by WILL BRENDZA photos by DOMINIQUE TAYLOR

hen you come cruising down off the face of Beaver Creek at the end of a long day on the snow, you’re probably hungry for a locally sourced, farm-to-table gastronomic après experience of hearty, healthy, deliciously fresh food. It’s only natural. Luckily, you’re just a stone’s throw from one of the best places in the village to get exactly that. Right at the base of Beaver Creek, 8100 Mountainside Bar & Grill is a vision of local, natural, and organically inspired Colorado cuisine. All of the ingredients and produce are “fresh, never frozen” and hand-picked from local Colorado farms and other natural purveyors. The menu changes from season to season based on the availability of only the freshest ingredients at hand, and is served in a family-friendly, approachable setting. The inside of 8100 glows like a hearth. Amber light flows over the restaurant, proliferated by a flickering stone fireplace in back. The grill, in full view of the dining area, is abuzz with cooks turning premium cuts of pork and beef; bursts of excited grill-fire leaping into the air, making every wine glass in the room wink with firelight. The sound and smell of the open, sizzling grill instinctually piques your appetite. “Our wood burning grill really sets us apart,” says Executive Chef Wade Eybel. “Anything coming off that grill’s got a gambel oak flavor in it that is really unique to what we do here.” Which is no understatement. Even sides like their bacon-wrapped asparagus have a distinctly smoky smack, that pairs perfectly with a glass of 10th Mountain Division Whiskey, or anything off of

BEAVER CREEK

PRICE

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

AMBIANCE

Mountainside bistro meets neighborhood grill •••

SIGNATURE DISH

18-ounce pork porterhouse with a trio of sauces: béarnaise, au poivre, and chimichurri

their upcoming winter cocktail menu. The kale-cabbage salad is the most exciting salad you’ll taste this season. Deeply green and crunchy kale is joined by purple cabbage, roasted pears, and marinated beets, drizzled in a chili-pear vinaigrette and sprinkled with puffed wild rice for a nutty accent. It’s both earthy and sweet, bluntly fresh, and wildly flavorful — the perfect sensory arousal for your main course. Which, frankly, should be the 18-ounce pork porterhouse. Fresh from one of the two pigs 8100 receives weekly from a farm just up the road in Meeker, Colorado, this masterfully grilled pork cut is a simple delight. Served with a slice of red onion and a trio of sauces — béarnaise, au poivre, and chimichurri — the tender T-bone is cross hatch grilled over the gambel oak flames. A truly satisfying, savory experience. “The pork porterhouse is something special,” Chef Eybel promises. “That’s the best pork I’ve ever had,

coming off of that wood-fired grill.” Indeed. But even knowing that, it is still hard to choose between the pork and the oven-roasted Rocky Mountain trout, with cauliflower, brown butter and lemon. Or the Boulder half chicken, served with glazed winter vegetables, pork belly and winter chard. Or the Brandt beef short ribs, or the Norwegian salmon with king crab… So, maybe it isn’t an easy decision, picking an entrée at 8100 Mountainside

Bar and Grill. But at least, you know you can’t go wrong — anything you order is sure to be a meal you will remember. • top Kale Cabbage Salad with roasted pears, marinated beets, puffed wild rice and chili-pear vinaigrette. above The 18-ounce Pork Porterhouse with bacon-wrapped asparagus, roasted carrots, lemon yogurt and dukkah spice blend. left Oven-roasted Rocky Mountain Trout with cauliflower, brown butter and lemon.

v a i l d a i l y

•••

AMBIANCE

Upscale, modern, innovative Italian •••

SIGNATURE DISHES

Pettine (scallops in mushroom risotto) and Bistecca (dry-aged New York strip steak)

TOSCANINI RISTORANTE iting along the paned windows at Toscanini, gazing at skaters gliding on the ice as fire pits warm the scene, feels like something out of a Norman Rockwell painting. Yet, inside, Toscanini’s atmosphere lends a modern vibe, with boldly colored artwork, soft amber lighting, and racks of imported wine. The menu reveals an innovative approach to Italian cuisine, through the use of Colorado cheeses and other local products. The house-made sauces, pastas and desserts highlight Executive Chef John ZaVoral’s high standards for his menu — and everything tastes so fresh. Chef John ZaVoral focuses on presenting “clean flavors,” as he lets the ingredients shine for themselves.

pasta, grilled chicken or grilled cheese. The entreés stand out: Spinach ravioli dressed with a bright vodka sauce; a generous osso buco topped with a sexy marsala au jus; New York strip with fluffy ricotta gnocchi and wild boar sausage; pan-seared scallops in a truffle butter sauce. A comprehensive gluten-sensitive menu features flatbread pizzas, antipasti, gluten-free pasta (with such flairs as hand-shucked lobster, shrimp, mussels and pomodoro sauce), and, just like the regular menu, a wide variety of proteins, from Colorado bass to veal scaloppini. For nearly 20 years, Toscanini has earned the Wine Spectator Award of Excellence for being one of the few, if any, restaurants in the area to offer a wine list consisting 100 percent of Italian wines. The selection includes lush and lavish, rich and round, crisp and clean and dessert varieties.

STARTERS AND MAINS Appetizers like the creamy lobster bisque or light and earthy beet salad — balanced by savory goat cheese and sweet, candied walnuts — make great starters. The beef carpaccio with crispy potatoes and manchego cheese is both delicate and fulfilling. Skaters or guests desiring a simple bite to eat can choose from four gourmet pizzas, and Toscanini even offers a special kids’ menu, with everything from a small salad to pizza,

COCKTAILS AND SWEETS Handcrafted cocktails range from Cosmopolitans and hot toddies to a basil and lemon Hendrick’s Smash or Cellos Trio, with house-made lemon, grapefruit and blueberry mint. The sophisticated bar and lounge area provide a wonderful place to relax after a day on the mountain, or before a show at the Vilar Center. Toscanini’s is also a delectable restaurant to enjoy homemade desserts. New this year — in addition to its

by KIMBERLY NICOLETTI photos by DOMINIQUE TAYLOR

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

traditional molten lava cake, tiramisu and homemade sorbets and gelato — come a light and crispy crème brulée and warm, cinnamon and sugar apple fritters you won’t forget anytime soon. In addition to fresh Italian cuisine and friendly service, Toscanini is situated in the perfect locale — parents can dine while kids skate,

and couples can enjoy an upscale, intimate dinner in the heart of Beaver Creek’s fun and romantic village. • Bucatini with hand-shucked lobster, shrimp and mussels in a spicy arrabiata sauce. below Carpaccio with Crystal River Farms beef strip loin, truffle aioli, manchego and crispy potatoes. above

c o m

BEAVER CREEK

PRICE

Appetizers: $10-$24; Entrées: $25-$45

E AT

w i n t e r

2 0 1 8

BEANO’S CABIN by KIMBERLY NICOLETTI photos by CHRISTOPHER DILLMANN

ucked into Beaver Creek’s mountain meadow, at the base of Larkspur Bowl, this luxurious log cabin elevates fine dining. The experience begins with an exhilarating, 20-minute, open-air sleigh ride through aspen groves, and upon arrival, an inviting fire and live acoustic guitar music sets the tone for an exquisite gourmet dinner. Beano’s Cabin accommodates about 130 guests within its intimate dining room, separated by a large, doublesided fireplace. The open kitchen design invites guests to immediately enjoy the aromas and visions of the five-course feast to come.

BEAVER CREEK

BEAVER CREEK MOUNTAIN VIA SLEIGH RIDE 970.754.3463 | BEANOSCABINBEAVERCREEK.COM

Chef Kevin Erving has thoughtfully crafted his menu to highlight Coloradan cuisine, with his hearty, flavorful dishes. His experience as an executive chef in Seattle and Hawaii adds a Pacific flair to the courses, such as ahi tuna poke, alongside mountain standards such as roasted venison and Colorado lamb. He melds traditional American flavors with wild game and seafood. Guests choose from a variety of options from the full menu within each course, so everyone enjoys their special entrées. "My philosophy on food is to keep it simple and not over-complicate things," says the chef. "I like to cook with the seasons and believe that you should treat every ingredient with the respect it deserves. For me that is the recipe for success, taking every ingredient,

and making it the best it can be." “Beano’s Cabin provides legendary attention to every detail, starting with our greeter at the base of the mountain, hosts on the sleighs, and our team of servers and sommelier to help guide guest through our menus,” says Katie Wiper, reservation manager for Beano's Cabin. “Dining at Beano’s Cabin is a truly memorable event from start to finish.” Don’t miss the classic — and decadent — foie gras torchon. Served with portpreserved cherries and toasted brioche, it’s pure delight. So, too, is the Tender Belly pork belly, braised for 48 hours and garnished with espelette pepper jam, smoked heirloom grits and zippy pickled fennel. For entrées, the Berkshire pork porterhouse with apple-whiskey puree and heirloom grits is a signature dish, but the roasted duck breast on celery root puree is a standout. The Distinguished Restaurants of North America and Wine Spectator “Best of” awards consistently recognize the establishment. Erving maintains a passionate commitment to supporting local and organic suppliers of the highest quality meat, fish, produce and cheese. Beano’s is perfect for either a romantic dinner on the mountain, or a kid-friendly family event. Sleighs begin departing at 5 p.m., and since the entire experience takes two to three hours, Wiper suggests reserving an earlier sleigh for families with kids. A special three-course meal, designed with kids in mind, awaits young ones. Beano’s impeccable service and cuisine has made it a favorite

PRICE

5-course adult menu: $135. Three-course children’s menu: $79 for children 6-12, $25 for children 3-5, and complimentary for children 2 and younger. •••

AMBIANCE

Fine mountain dining set in a sophisticated and cozy log cabin •••

SIGNATURE DISH

Berkshire Pork Porterhouse with heirloom grits with queso de mano, wilted Brussels sprouts, apple whiskey puree, and bacon jam

mountain destination since 1986. With its acoustic strumming, glowing fire and flavorful cuisine, Beano’s recalls the majesty of the mountains in a refined and striking manner. • Braised Tender Belly pork, espelette pepper jam, smoked heirloom grits and pickled fennel. top right Foie gras torchon with pistachios and port-preserved cherries. left Loch Duart salmon with butternut squash puree, sweet corn, wild mushrooms and dill emulsion. top left

v a i l d a i l y

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

by KIM FULLER photos by CHARLES TOWNSEND BESSENT

triumvirate of talent makes Grouse Mountain Grill one of the best restaurants in the Vail Valley. Executive Chef David Gutowski is known for the contemporary and refined cuisine he creates, while Certified Sommelier Rob Farrer and Dining Room Manager Lou Wilson complete an unforgettable dining experience for every guest. “Chef focuses on excellent food,” explains Wilson, “and his product is outstanding. Service is my driving point, and teamwork really helps us to be who we are. We really try to take care of every kind of guest, and to offer a level of service that covers every little detail.” Riffs of jazz music 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. Settle in and raise a glass of Roger

Coulon “Blanc de Noirs" Champagne. It doesn’t get much better than this. Pastry chef Jessica Anderson’s gifts come early in the form of homemade potato-leavened bread and a variety of focaccia. “I think the bread is a really nice way to start your dinner, and it shows the level of care in the restaurant,” says Gutowski. Begin dinner with the local striped bass crudo appetizer. The light fish is dressed with a citrus-ginger vinaigrette and combined with chopped avocado and a cucumber relish, then topped with crispy chicharrones from the skin of the bass. House-made pastas have a place on the menu between appetizers and entrées, and they are a highlight that should not be overlooked. Try the cavatelli with braised local goat and sautéed rapini, topped with shavings of pecorino cheese for the extra dash of salty flavor. The Mediterranean dish has rustic undertones and a pinch of heat,

c o m

BEAVER CREEK

GROUSE MOUNTAIN GRILL

paired thoughtfully by Farrer with a glass of La Croix Peyrassol from France. The pan seared wild steelhead entrée doesn’t skip a beat, catching dynamic yet balanced flavor and texture on a spread of carrot lobster jus, hand made gnocchi, fennel confit and lemon relish. For your pour, White Burgundy is ideal alongside this dish. Duck lovers will appreciate the 14-day dry-aged duck breast and a Willamette Valley pinot noir. The dish also includes seasonal squash and hearty farro, all brought together seamlessly by a citrus duck jus. A sweet sherry can lead you through dessert, or enjoy the red gem on its own as Tony “G” plays his last few songs of the evening. “We try not to get too smart, things can get too complicated,” explains Gutowski. "We just try to do things really, really simply, and really well. We’re not trying to educate people, we just want them to have a really good dinner.” Bite after bite, sip after sip, your senses will dance with delight throughout your meal. These joyful moments don’t have to end, as memories of fine meals like these stay with us for a while, even a lifetime. • top Greek Donut Puffs come with a trio of dips: brownie batter, vanilla anglaise and honey mascarpone. above Kentucky Lullaby with Buffalo Trace bourbon, Amontillado sherry, peppercorn spiced honey, fresh lemon, bitters and a pine ice cube. left The 14-day dry-aged duck breast is served with duck carnitas, local squash, farro and citrus duck jus.

PRICE

Appetizers: $15-$24; Entrées: $37-$51 •••

AMBIANCE

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

SIGNATURE DISH

14-day dry-aged duck breast with duck carnitas, local squash, farro and citrus duck jus

E AT

w i n t e r

2 0 1 8

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

by MELANIE WONG photos by CHARLES TOWNSEND BESSENT

hen Chef Daniel Joly and his wife, Nathalie, took the helm at Beaver Creek’s Mirabelle in 1999, they wanted to preserve the historic, rustic feel of the old building and serve gourmet fare that would match the restaurant’s cozy feel. Almost 20 years later, dining at Mirabelle remains one of the Vail Valley’s most idyllic experiences. Nestled at the base of Beaver Creek, Mirabelle is housed in a 19th century farmhouse next to a bubbling creek and amidst towering pines. The dining room is elegant, yet entirely homey and even a bit rustic. It feels a bit like going to a friend’s home for dinner — if your friend is a Belgian Master Chef, that is. “If a restaurant is too stuffy or pretentious, you’re uncomfortable, you’re unsure of yourself. Here, you almost want to take off your shoes and switch to your favorite channel, that’s how comfortable it is!” says Chef Joly, laughing. Mirabelle’s setting certainly adds to the dining experience, but by no means steals the show. Joly’s cooking speaks for itself with his classical French technique and seasonal, locally sourced ingredients. As a result, Mirabelle’s food has been recognized by many publications, culinary critics and even the prestigious James Beard Foundation. Despite the accolades and success, Joly spends little time resting on his

BEAVER CREEK

PRICE

Appetizers $13-$24, entrées $30-$46 •••

AMBIANCE

Belgian American in a historic setting •••

SIGNATURE DISH

Any dish with seared foie gras, classic chocolate soufflé for dessert

laurels. He’s constantly inventing new riffs on classic European dishes, such as the open-faced lobster and artichoke (a deconstructed ravioli featuring buttery lobster, greens and roasted chanterelle mushrooms sitting on a thin sheet of pappardelle pasta), or the salmon tartare (a creative seafood rendition on the typically steak-centric dish, complemented by a tangy citrus sauce and a gentle hint of chili peppers). Microgreens and herbs from the domed greenhouse just steps from the kitchen add freshness to each dish even in the midst of winter. Other dishes are deceptively simple, yet still catch your attention with a single bite. The sautéed scallop and seared foie gras literally melts in your

mouth, the rich flavors offset by the tart crunch of thinly sliced apples and bitterness of Belgian endive. Joly insists that he simply lets the ingredients speak for themselves, especially when it comes to his signature foie gras, a favorite among Mirabelle regulars. Dessert is not to be eschewed at Mirabelle, and cocoa lovers shouldn’t miss the restaurant’s classic chocolate soufflé. The dish arrives at the table jiggling immodestly before collapsing into a puff of sweet aroma at the touch of a spoon. Mix in warm vanilla sauce, and it’s the perfect end to a meal. Make sure to come early and enjoy a drink in the recently remodeled bar and lounge area, which sports chic décor,

plush blankets and an overall snug atmosphere. Regardless of where you’re seated or how long you stay, the staff will make sure you’re made welcome. “I hope that eating here is an experience for our guests. For me, a successful night is when someone walks out with a smile and says, ‘Thanks for the great meal, Daniel.’ That’s when I know we’ve done a good job,” Joly says. • top Deconstructed ravioli with butter-poached Maine lobster and chanterelle mushrooms. above Grass-fed tenderloin with mixed vegetables and shallot-cabernet reduction. left Daniel Joly is a master at the sweet and the savory; his dessert menu is always changing.

EDWARDS

CAFE 163 by HEATHER HOWER photos by DOMINIQUE TAYLOR

very town needs that special breakfast place, the place where you can hunker down with a meal created to your specifications; a place where you gather with friends, where conversations flow over hot lattes or sparkling mimosas. That place for the Vail Valley is Edwards-based Cafe 163. The restaurant, an upscale diner with a fresh and varied menu, opened almost a decade ago and has cultivated a strong, loyal following for solid reasons: the food is always scrumptious and served with a side of banter from the waitstaff. The restaurant is always busy with both locals and visitors alike. Last summer Kim Risi, one of the owners, decided to revamp the space. That went so well that they continued the updates early this winter with an expanded kitchen, larger space and new menu offerings. `The new menu, explains Risi, has options that are a bit on the healthier side — but she’s quick to add that everyone’s favorites are in place as well. And yes, that includes the Breakfast Burrito, definitely not a petite meal but one that will fuel you for the entire day. It’s a must-have for many a Sunday diner pre-ski or post-revelry.

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

PRICE

Breakfast menu: $8-$13; Regular menu: $4-$12.50 MENU FAVORITES Don’t you hate missing breakfast if you slept in just a bit too long? Not a problem at Cafe 163 because breakfast is served All. Day. Long. That means fluffy pancakes, eggs Benedict your way or biscuits and gravy from early morning to mid afternoon (the restaurant is open from 8 to 3 every day). Come 11, though, lunch is also offered. Far from a greasy-spoon experience, Cafe 163 offers a surprising roster of lunch items from the perfectly marinated and seasoned lamb gyro — it’s the sort of dish you crave week after week — to an array of healthy, yet filling salads. Some might argue that salads should be on the lighter side, but Cafe 163 is generous. Their selections are diverse, with several options for all appetites. Wend your way down the menu for other diner-type options but with a unique flavor and signature spin: blackened tilapia sandwich, grilled chicken club or even the veggie-heavy, spicy curry bowl (add chicken or shrimp for a bit of protein). For those who equate diner with burgers, dive into the signature 163

Burger served on a brioche bun. Choose your meal carefully, but choose your tablemates with even more care — you’ll want to sit with friends who are willing share. • Blueberry granola pancakes with house-made berry compote. top right Eggs Benedict with avocado, spinach, tomato and asparagus and the Cafe 163 Bloody Mary. below Fresh fish tacos. top left

•••

AMBIANCE

Bustling and cheerful. In hurry? Grab a seat at the bar •••

SIGNATURE DISHES

Huevos rancheros for breakfast, the 163 Gyro for lunch

E AT

w i n t e r

2 0 1 8

SATO

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

by HEATHER HOWER photos by DOMINIQUE TAYLOR

resh sushi — and other seafood delectables — are found right in the heart of the Rockies. Sato in Edwards calls to hungry diners with its full-length windows, low-slung contemporary bar and corner nooks where one can sit back and watch the comings and goings of what seems like most everyone in the Vail Valley. The space looks like a small restaurant but is much larger with the distinctive feel of a convivial gathering of friends as guests filter in throughout the night. Once settled in with a cocktail (maybe the Lychee Ginger Martini or a refreshing Cucumber Martini with a bit of cold sake), pick your direction: seafood, sushi, noodles or meat and poultry. Let your eyes dance around the room to see what others have, but rely on the knowledgeable waitstaff to help steer you. Instead of the typical edamame,

EDWARDS

check out the shishito peppers, with a Thai caramel sauce, a sweet and mildly spicy way to start the meal, the salty peanuts and julienned pickled red pepper adding pop and color to the plate. Or if this is the big night out for sushi, dive into the spicy tuna sashimi salad, salty and crunchy, with Japanese cucumber and macadamia nuts. After the starter portion it’s time to decide if you’re going all-in sushi or delve into the entrées that are a mix of Japanese-inspired seasonings and American favorites including halibut, Asian baby back ribs, beef stir fry, filet mignon or spicy pad Thai — a rice noodle dish with chicken, coddled

PRICE

Appetizers: $4-$24; Entrées: $22-$34; Sushi rolls start at $10 •••

AMBIANCE

Sushi bar and restaurant •••

SIGNATURE DISH

Spicy tuna sashimi salad

eggs, bean sprouts, peanuts and onions topped with a micro-green/cilantro mini salad for brightness. It’s a beautifully balanced riff on the classic dish, and substantial without being heavy. Don’t neglect the specials, which complement the everyday menu, such as a brined, braised pork in an umami sauce with petite clams, mushrooms and onions. The sushi menu is just as divine with myriad selections with classic sushi and sashimi options: tuna, albacore, salmon and octopus. Then there’s the unique to Sato: poached Colorado bass ponzu sashimi, poached flounder or the casaba salmon tartare (a special that is, indeed, special) with black lentils and scallions, drizzled in scallion oil and cassis with soy sauce for a salty-sweet flavor, topped with a petite salad with Japanese mint, sesame and a little spice. Need something a little heartier? The six-piece sushi rolls are as pretty on the plate as they are tasty, with fun local names. The Arrowhead, Cordillera and Sato Rolls are playful twists on the conventional. Fear not — favorites like the Caterpillar, Volcano or Eagle Roll are mainstays too. End the meal with a light red bean or green tea ice cream or, if there’s room, share the popular white chocolate bread pudding. Then sit back and watch the world go by. • above Pork belly and clams, yuzu buerre blanc. left Lemon Drop roll, with yuzu tobiko, cilantro, tempura shrimp, tempura asparagus, salmon chives and yuzu sumiso.

v a i l d a i l y

c o m

EDWARDS

EAT + DRINK + CUT EAT + DRINK: 56 EDWARDS VILLAGE BOULEVARD, #104 | EDWARDS 970.926.1393 | EATDRINKEDWARDS.COM CUT: 56 EDWARDS VILLAGE BOULEVARD, #105 | EDWARDS 970.926.3007 | CUTVAIL.COM

by TRACI J. MACNAMARA photos by DOMINIQUE TAYLOR

EAT + DRINK Celebrating 15 years in business, eat + drink has proven its presence in the local culinary scene as a place of epicurean delights and has also attracted a loyal following from far beyond. Like some of the artisan cheeses and bottles of wine you’ll find here, eat + drink keeps getting better with time, and it’s where you’ll want to come this winter for a café-style lunch, cheese plates and charcuterie boards, comforting soups and warm Panini sandwiches served into the early evening. To get a taste of the best from eat + drink, sit down for a bowl of house-

made soup, such as the carrot and ginger soup topped with a fresh squeeze of lime and pomegranate seeds that pop with flavor. Cheese is a reason for existence at eat + drink, so bring a friend to sample from cheese plates to your heart’s content, or savor the gooey goodness of the Fromage-Lover Panini, a runaway favorite that rises well above an ordinary grilled cheese. With $10 Living Room Pours — a full 10-ounce glass of rotating select house wines — you’ll want to stay and sip through the après hour with snacks and small plates including flatbreads, meat- and cheesestacked toasts or the beloved burrata. “We’re passionate about what we do, and it shows in every plate and glass of wine we pour,” says Pollyanna Forster, who co-owns eat + drink with husband,

Chris Irving. “We also work directly with cheese and wine suppliers to cultivate relationships with others who show great care for the animals and land they tend.” That level of care is something you’ll taste at eat + drink in every bite and sip. The deli cheese counter here is bursting with more than 100 artisan cheeses, many of which you won’t find elsewhere, making eat + drink a must-visit when you want to wow guests with an out-of-thisworld cheese selection, or when you just want the very best for yourself. For standout pairings, peruse the selection of more than 500 wines, or choose from a carefully curated beer and spirits section, which includes quality finds such as the Vermouth del Professore. Finally, at eat + drink, the shelves are stocked with ready-to-go fondue kits and specialty food items—raw honey, crisps, chocolates—that make it possible for you enjoy eat + drink even after returning home. CUT Located next door to eat + drink, and with the same owners, is cut. A classic butcher shop with a modern sensibility, cut offers a goggle-worthy array of seafood, prepared foods—think crab and salmon cakes, oven-ready escargot, sausages galore—and the freshest quality cuts of meat available. Cut’s dry-aging process is being received with raving

PRICE

Small plates, snacks, and shares: $5-$25; Salads and Panini sandwiches: $7-$15 •••

AMBIANCE

Light and bright café-style dining •••

SIGNATURE DISH

Fromage-Lovers Panini

results, making available full-flavored, 45-day-aged N.Y. strips, ribeyes, and more. Cut also creates seafood towers for all budgets; choose from oysters on the half shell and lobster to customize with your favorites. And don’t miss out on the to-go poke, made to Polly’s high standards with lush Big Island ahi tuna, a bit of spice, and sweet Maui onion. • Trio Fromage panini. Truffle fromage d'affinois, roomano and Cashel blue cheeses, with farmer's chutney, beet pickle and Deliciousness Blueberry. left Drink wine selections. top left

top right

E AT

w i n t e r

2 0 1 8

THE ROSE 97 MAIN STREET RIVERWALK EDWARDS 970.855.0141 THEROSEEDWARDS.COM

by ASHLEE BRATTON photos by DOMINIQUE TAYLOR

ome for the vibe and stay for the comfort. The Rose is where the locals go in Edwards; where the light fixtures whimsically resemble dandelions gone to seed, and the glass bakery case is a rainbow of macarons. Everything is made in house, from cocktail syrups, tonics and fresh-squeezed juices, to the mole sauce that takes two days until it’s ready for the short ribs. Food and drink has a feeling here, served by the charming and quiet confidence of a passionate, streamlined establishment. The cocktail menu is impressive, with creations like Picasso’s Paloma, the much-loved Mexican Mistress, the newly added Em-pear-or, or the bar’s infamous Botanist, made with gin and house-made grapefruit juice, combined with a hint of cucumber and teasingly rimmed with absinthe. “Our cocktails are amazing,” admits owner Bryan Redniss. No one disagrees. Keeping comfort and sustainability in mind, Redniss designed and handbuilt the space five years ago, using as much recycled and reclaimed wood

EDWARDS

and materials as he could. Inside, the artwork and décor was all hand crafted by Redniss and his wife, Jessica. Originally opened with seating for roughly twenty plus the bar, by January The Rose will have finished an expansion that doubles its dining area to accommodate and welcome locals and visitors alike. This, of course, means more cocktails and happy hour specials to celebrate. Join in on Happy Appie every afternoon from 4 to 6 p.m.

AN INSPIRED MENU The eclectic menu at The Rose draws from culinary influences from travels all over the world. “We’re all over the place,” Redniss says. “I just like passionate, honest and flavorful food, no matter where it’s from.” The menu changes seasonally, pulling in flavors from Peru, South America, Japan, Mexico and even Hawaii. This season’s selection includes slow-poached carrots bathed in ginger and cotija cheese that Redniss describes as, “a straight-up take on elotes, or Mexican ‘street corn.’” The beef short ribs are a perfect seasonal treat, embellished with coconut-sweet-corn polenta, the aforementioned mole sauce, shredded Brussels sprouts and lemon zest. Another beauty is the Piggie Smalls. Splayed atop a butternut squash puree, pork, scallions and leek oil blend for savory, balanced dish that is the restaurant’s playful ode to the rapper himself. Don’t worry, the tried-and-true avocado fries with soy aioli dipping sauce the bistro is known for are not going anywhere and can be shared any time along with the delectable Winter Crudo.

PRICE

Lunch: $5-$20 Dinner: $7-$25 •••

AMBIANCE

Neighborhood eatery with innovative dishes and craft cocktails •••

SIGNATURE DISH

The ramen bowl; avocado fries; The Rose salad; mole short ribs

Top off this eclectic culinary experience with a “How the West Was Fun” nightcap, or select from any of the sweet treats that are sure to make you come back for more. • above Piggy Smalls with pork belly, butternut squash and spiced maple ponzu; Avocado Fries; Elote "Street" Carrots with cotija, lime and chili powder; and the Red Harvest Cocktail with gin or vodka, red peppers, chili syrup, mint and lime. left Winter Crudo with citrus-cured Alamosa striped bass, grapefruit juice, garlic avocado puree and jalapeño pearls.

v a i l d a i l y

c o m

EDWARDS

GORE RANGE BREWERY by RANDY WYRICK photos by KRISTIN ANDERSON

ascal Courdouy migrated to the Vail Valley from Europe and New York City, where he was one of New York’s Top 5 French chefs for 13 straight years. He had his own cooking shows in the U.S. and Europe, and landed at the Park Hyatt as the executive chef. One night he was working the dining room like the gracious host he is, when Russell Molina stopped him. Molina offered to be his

partner if Pascal wanted his own restaurant. He did, and they are. The culinary arts can be glorious, but need not be complicated. Pascal is an inquisitive sort, and asked people what they wanted to eat. They told him. He prepared it. They ate it and it made their insides mile. Customers came back and ate some more. They’re still smiling, and so is Pascal. “I enjoy what I do here,” he says. The Gore Range Brewery is what it says it is — a great restaurant with outstanding beer. That, too, is Pascal’s handiwork. Pascal grew up in a family of winemakers. Beer is similar, and

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

you learn by doing — so he did. He had been through a few brewers in the last seven years. These days he and Richard Carnes brew the beer. They sell it in the restaurant and nowhere else. Their beer goes with their food, and you should go there to try both. And because Pascal was raised with good wine and loves it, they sell good wine. Pascal and his staff hide nothing. The kitchen is open and you can watch them work. There’s even an open pizza oven, which had to be grandfathered in when they bought the place. We started with the coconut shrimp — the shrimp is fresh — and sampled the light and flavorful ham and Swiss quiche. They serve a smoked brisket dip on Pascal’s homemade pretzel bread, with their homemade au jus. Get an order or two of their homemade French fries, and ask for their homemade ketchup. While you’re sampling, try the deviled eggs. If you catch them on the right day, you can get a chicken fried steak that’s a contender for the world title. That was Russ Molina’s idea. He’s from Texas. Someone at the table should order the shepherd’s pie. Get a glass of cabernet to go with it. Desserts? Get one of each, especially if one of them is Toblerone chocolate mousse. “A classic needs to be a classic. If it’s not, people will be disappointed. We’re not trying to reinvent the world here. We’re making people happy,” Pascal says. •

PRICE

$6.95-$24.50 •••

AMBIANCE

Just think Cheers with a legendary chef and phenomenal food •••

SIGNATURE DISH

BBQ Spice Rubbed Brisket Dip

Side dishes, including veggie salad, Brussels sprouts and cream of spinach. top right Smoked brisket dip sandwich with a Gore Range Brewery lager. left Brewed on the premises: GRB Lager, Dark Chocolate Coffee Stout and Great Sex Honey Lager. top left

E AT

w i n t e r

2 0 1 8

PRICE

First courses: $9-$15; Entrées: $23-$39; Sides: $5 •••

AMBIANCE

Classic and casual •••

SIGNATURE DISH

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

VISTA AT ARROWHEAD by KATIE COAKLEY photos by JUSTIN Q. McCARTY

EDWARDS

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 signature margarita 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. A deceptively simple dish like mussels is intensified by the addition of hand-crafted Italian sausage and oregano-roasted tomatoes; the resulting dish will have you unapologetically cleaning the bowl with the last bit of bread. Or try the roasted butternut squash carpaccio, a vegetarian version of a classic that

will have even the most dedicated carnivores battling for a bite. DIGGING IN 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 soul-warming fare like homemade chicken pot pie, shrimp and grits and a dry-aged, bone-in pork chop. For those looking for a life-changing experience, try the Colorado braised lamb shank with goat cheese polenta gatto, roasted baby Brussels sprouts, lingonberry jam and pan jus — just don’t be surprised if your eyes involuntarily roll back in your head in ecstasy. But guests who prefer to call the shots will love the customer composed entrée. Pick a protein — the winter menu includes two cuts of signature Colorado lamb, swordfish and lobster tail — 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

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

Collins, the menu epitomizes 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. And while the chef-composed entrées are set for the season, DeYoung is looking forward to shaking up the options for customization. “We like to offer different sauces and sides: If we can get pineapple, we’ll do pineapple salsa, or we’ll add purple potatoes from Colorado,” DeYoung says. “We like to look for ingredients to have as specialty items, to add to what we have on the menu.”

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 crème brulee, lemon tart and cheesecake, the sampler is a sweet solution for anyone with dessert FOMO (fear of missing out). Though life is all about choices, there are few as fun — or tasty — as those awaiting you at Vista. • Mussels with handcrafted Italian sausage, oregano-roasted tomatoes, white wine, garlic and grilled bread. below Braised Colorado lamb shank with pumpkin ravioli, broccolini and chianti lamb jus. above

v a i l d a i l y

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

by ROSS LEONHART photos by KYLE CANNON

he Gashouse is what you expect from a restaurant in the Rocky Mountains of Colorado. With hearty meals and a friendly staff in a setting that takes you back to grandpa’s hunting lodge, the Gashouse is celebrating 35 years under the leadership of Connie Irons. What started as a small gas station and shop before Vail was officially a town has transformed over the years — the station owner’s bedroom is now a welcoming dining room for a restaurant that offers more wild game than anywhere else in the valley. What hasn’t changed over the years is the staff. Along with Irons, much of the staff at the Gashouse has been serving returning guests and new diners winter after winter. Notice the old ski passes glued to the tables and the bar — many of them are a blast from the past for locals who grew up in the area and can look back and reminisce about seasons past. And all of the animal heads mounted to the walls — Irons didn’t shoot any of them, but each has a story to tell. The stuffed lion came from The Red Lion in Vail years ago when it underwent a renovation. A former Broncos offensive lineman donated one of his trophy heads to the Gashouse. New this year is a wreath made of shotgun shells — another gift to Irons.

c o m

EDWARDS

THE GASHOUSE

The stories in the Gashouse go on and on. There’s a framed Rolling Stone magazine featuring Sugar Ray, with the photos for the spread shot inside the restaurant. And with the likes of NFL quarterbacks, NASCAR drivers and professional skiers coming through the

doors of The Gashouse, it’s easy to see why athletes like refueling at the restaurant. The menu boasts steaks, seafood and wild game. For the hungry and adventurous, there’s buffalo, elk, venison, duck, quail, and an elk rack that falls off the bone. The chefs use 7x beef and hand-pack all of the burgers. The short ribs are braised and slow cooked for six hours. Growing up in Maryland, Irons knows seafood — many of the recipes feature her grandmother’s touch. Seafood arrives fresh from all over — the East Coast, West Coast, Alaska, Gulf of Mexico — and is displayed on the blackboard, as it’s ever changing. To wash it all down, there’s an expansive wine list with varied price points as well as beer on tap. The Gashouse is a triumphant story of what can happen when someone comes to the valley “for one winter,” as Irons did. “It’s fun,” she says. “I have a great crew. My team is just amazing and I couldn’t do what I do without them.” Good food, good prices and good people — exactly what you expect from a restaurant in the Vail Valley. •

PRICE

Appetizers: $4.95-$49.95 Entreés: $14.95-$48.95 Dessert: $4.75-$7.95 •••

AMBIANCE

Rustic mountain cabin with laid-back energy •••

SIGNATURE DISH

The Ultra Game Grill

Venison tenderloin with asparagus, baked potato and a glass of Caymus Vineyards cabernet sauvignon. left Mussels topped with toasted garlic bread, served with a glass of Far Niente chardonnay. above

E AT

w i n t e r

2 0 1 8

MIXTURA 34500 U.S. HIGHWAY 6, B1 EDWARDS | 970.569.2440 MIXTURA-RESTAURANT.COM

by WILL BRENDZA photos by KRISTIN ANDERSON

rom the Andes of Peru, to the Rocky Mountains of Colorado, the cuisine at Mixtura Restaurant has found a new high-country home. And you won’t find authentic Peruvian flavors like these anywhere else in the Vail Valley. The Peruvian cuisine served at Mixtura is a mosaic of cultures: Incan, European, Asian and even African influences are all painted with traditional Peruvian ingredients. Glance over the menu and you’ll find a number of Peruvian favorites, like Carne a la Parrilla, Causa de Pollo and Ceviche. But you’ll also recognize some more familiar meals, like Sanguches (sandwiches), pastas and salads. Jonathan Rojas and his wife, Johanni, both Peruvian natives, opened Mixtura Restaurant last December. Located in Edwards, across Highway 6 from Riverwalk, the family-run establishment is a lively and enchanting place. The walls are adorned with Nazca line murals and traditional Peruvian artwork; the woven table decorations, vividly embossed with depictions of llamas and Incan temples. This December Mixtura is celebrating

EDWARDS

its one-year anniversary, with live music that will continue regularly throughout the winter season. It’s the perfect time to stop in and try a pisco sour, a cocktail made with Peru’s distinguished grape liquor, shaken with fresh lime juice, an unconventional (though, surprisingly ambrosial) splash of egg whites, and spattered with cinnamon. It’s a tangy primer for any one of Mixtura’s signature dishes. THE MAIN EVENT The Lomo Saltado is a worthy flagship entrée, and well worth the

PRICE

Appetizers: $4-15; Entrées: $15-$25 •••

AMBIANCE

Exciting Peruvian fusion cuisine in a casual setting •••

SIGNATURE DISH

Ceviche and Lomo Saltado

attention it demands. Juicy strips of pan fried tenderloin, sautéed to melt in your mouth with red and green onions, a splash of white wine and Mixtura’s homemade Lomo base. If you’re feeling spicy, ask about their uchucuta dressing — a Peruvian red chile sauce with a razor’s edge. “There’s probably 20 different ingredients in that dressing,” says Rojas of the uchucuta sauce. “We make it right here in-house.” Which is far from unusual at Mixtura. Every dish is crafted with love and a passion for serving good food. Every aspect is prepared with character and spirit — from the tenderloin that marinates for a minimum of 24 hours, to the homemade lucuma ice cream with agave nectar. Everything is fresh. The ingredients are locally sourced; and their recipes, all authentic. “The best way to introduce my place is to have good quality food,” Rojas explains. “If I see people happy while they are eating, that is what’s most important to me.” Mixtura offers a sublime change of pace — a refreshing shakeup from the old and usual. It’s a place as vibrant as the flavors they serve, and as charismatic as the country it takes inspiration from. Try something new and stop in for one of their daily deals, like Ceviche Wednesdays. • Ceviche, right, with a Primavera cocktail and Lomo Saltado. left Peruvian lamb chops with a pisco sour cocktail. above

EDWARDS

ZINO RISTORANTE by MELANIE GRANGAARD photos by DOMINIQUE TAYLOR

rmed with only a simple set of silverware, guests at Zino Ristorante in Edwards are outfitted to experience memorable and contemporary — not to mention beautiful — Italian food any day of the week. Located at the west end of the Riverwalk at Edwards, Zino is known for its welcoming atmosphere, which incorporates a comfortable bar area

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

as well as sit-down dining downstairs and, in the summer, an expansive patio that overlooks the Eagle River. Offering its regular happy hour specials as well as Tuesday night Mussel Madness, Zino has developed a loyal following among locals. The eatery is designed to be comfortable for all who are hoping to enjoy a good meal, whether guests are coming in for a beer and pizza while watching sports at the bar or planning on purchasing a bottle or two of wine over an extended dinner with friends.

INSPIRED CUISINE Chef and Co-owner Nick Haley, who moved to Italy right after high school, draws from his experiences of authentic cuisine as well as his professional training to fuel his creative spins on classic Italian fare. Take pizza, for example. Though the staple Margherita, as well as the Funghi, featuring wild mushrooms and truffle oil, are ever-present on the menu, guests can also find the Pere e Proscuitto, studded with pears, prosciutto and sage. Another winner — and a new addition for the winter menu — is the Porchetta, topped with thinly sliced Tuscan pork roast, clams, roasted bell peppers, scallions and lemon mascarpone. But to really experience the application of the chef’s creativity, guests at Zino should consider the homemade pasta options. Smoked Colorado elk sausage, pecorino, caramelized onions and rapini can be found in the Rigatoni alla Checca, a marriage of flavors perfect for the after-skiing palate. The Ravioli, which features roasted beets, goat cheese, grilled artichokes, fennel, tarragon, arugula and brown butter, is one of the numerous vegetarian options to be found on the menu, and its purple-hued filling is as rich to the eye as it is to the mouth. If you enjoy the visual aspect of eating well-crafted food, however, consider the Risotto di Mare. This dish is artistic in its design of Carnaroli risotto, which is aged and prized as a “higher rice” by Chef Haley. Clams, mussels, shrimp, and heirloom cherry tomatoes complete the assemblage.

PRICE

Appetizers and salads: $11-$15; Pizzas, pastas and entrées $16-$35 •••

AMBIANCE

Warm winter welcome •••

SIGNATURE DISH

Quaglia (citrus-marinated quail), Fonduta, Porchetta Pizza, Rigatoni (with elk sausage), Tagliolini (wild boar sugo) and Short Rib Bollito

While the bright colors, and generous portions of the delicious dishes are certain to leave satisfied guests, it’s also the overall convivial atmosphere that brings people through the door — both ways — with a smile. General Manager and Co-owner Giuseppe Bosco brings genuine warmth and hospitality to his guests, that, true to his Italian heritage, includes a passion for food and wine, but also emphasizes enjoyment of the moment. Visit Zino, and sate your hungry spirit. • Porchetta Pizza, with thinly sliced Tuscan pork roast, clams, roasted bell peppers, scallions and lemon mascarpone. top right Ortolana Salad with grilled portobello, squash, artichokes, roasted Roma tomatoes and beet vinaigrette. left Risotto di Mare with mussels, clams, shrimp and heirloom tomatoes. top left

E AT

w i n t e r

2 0 1 8

MINTURN COUNTRY CLUB by TRACI J. MACNAMARA photos by JUSTIN Q. McCARTY

scape the resort crowd this winter and set out for the historic railroad town of Minturn — it’s just far enough from Vail to be filled with local flair, and the Minturn Country Club is a restaurant where you’ll find a lot of local flavor, too. At this familyowned steakhouse, you’ll discover long-standing tradition, quirky wall art, and a manager who has some serious skills with magic tricks. Plus, you’ll get to experience the thrill of the Minturn Country Club grill. Walk in the door of Minturn Country Club’s cozy, dark-paneled dining room, and you’ll hear it straightaway: sizzling steaks, the hissing sounds of skewers or tuna being grilled to your personal standard of perfection. At the Minturn Country Club, diners choose and grill their own meat, which means that the end result is ultimately in your hands. As you stand elbow-to-elbow around other grillmasters huddled over the flame, you’ll no doubt meet someone

new and pick up some grilling tips in the process. But don’t worry: If you’re wary of your skills, waitstaff are standing by to offer expert advice. Steak is the center attraction here, around which other dinner staples rotate: salad, sides, drinks and desserts. Fill up your plate at a salad bar stocked with favorites, and choose from a well-curated wine list, of 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,” says Ricci. 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.

131 MAIN STREET | MINTURN 970.827.4114 | MINTURNCOUNTRYCLUB.COM

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

MINTURN

Be sure to save some room for The Minturn Tater, an awardwinning dessert that looks like a baked potato but tastes like a bit of heaven. The tater-sized scoop of cookies and cream ice cream in this dessert is rolled into a log and filled with chocolate sauce that oozes from its center. The whole thing is then rolled in cocoa powder and topped with whipped cream, chocolate, and sliced almonds. 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 his 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. •

top Select what you'd like to grill from the Butcher Shop case. above After making your selections, take them to one of two enormous grills in the restaurant. left Twice baked potatoes and seasonal veggies are classic accompaniments for shrimp skewers, filet mignon and ribeye.

v a i l d a i l y

c o m

VAIL

PRICE

Appetizers: $14-$18 Entrées: $21-$28 •••

AMBIANCE

Family-friendly mountain casual dining •••

SIGNATURE DISH

Lamb Reuben; Grandma’s Turkey Pot Pie; Any of our desserts

BISTRO FOURTEEN by KIMBERLY NICOLETTI photos by CHRISTOPHER DILLMANN

ocated atop Eagle Bahn Gondola, Bistro Fourteen provides breathtaking views of Mount of the Holy Cross, as well as Vail Mountain’s spectacular peaks. Its casual, sitdown dining with a full bar makes it a great place to relax in a high-alpine setting for lunch, dinner or after seeking thrills at Adventure Ridge. Excellent large portions of mountain comfort food paired with friendly service make Bistro Fourteen stand out. “Our positive environment encourages us to create fun, tasty dishes,” says General Manager John Bailey. “Bistro Fourteen has incredible views with signature cocktails, hand-crafted beers and Colorado-proud cuisine.” A few favorites include scallops and crispy Heluka pork belly appetizer, the famous Bistro Burger, and the Lamb Rueben, smoked in-house, along with all of Bistro Fourteen’s famous petite desserts. Plus, the three-course, $12 kids’ menu provides a full selection from which younger mountain adventurers can choose. This winter, Bistro Fourteen debuts

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

its chipotle-miso-glazed salmon with cilantro-lime rice, corn-fennel hash and lemon-gochujang oil. Its menu revolves around locally grown Colorado products, such as Fort Collins cheeses, Rocky Mountain bison and Vail Valley-grown herbs. “We aim to please a spectrum of palates,” Bailey says. “We combine high-quality local products to create a complete dish, and each of our menu items is made in-house from scratch.” And dessert is its own special occasion. Pastry Chef Anne Armstrong uses fruits from Colorado’s Western Slope; she has spent the summer and fall choosing fruits from Vail’s farmers’ market and has preserved apples, pears, plums and more to add to her sweet sensations. A few of her many other pastries include caramelized white chocolate cake, cheesecake selections and house-made ice cream. Bistro Fourteen caters to a comfortable, easy-going date night, as couples ride up the gondola under snowy terrain. Sunsets on the deck paint the sky in pinks and oranges, while the Bistro’s fire pit warms guests. Patrons love sitting outdoors on Talon’s deck and soaking in the heat on a sunny day, while sipping on the

best bloody Mary’s in town or the crowd-pleasing EPIC margarita. The restaurant also welcomes kids; it’s especially convenient, since it’s adjacent to Adventure Ridge. “Bistro Fourteen is a fantastic place to dine before or after exploring Adventure Ridge activities,” Bailey says. So, whether you want to warm up with a hearty soup, enjoy a drink on the mountainside deck, treat the

family to a casual meal in-between playing at Vail Resort, or snuggle up for a night-time gondola ride, Bistro Fourteen offers the perfect atmosphere, service and cuisine. • Chipotle-miso-glazed salmon with cilantro lime rice and corn fennel hash. below Fresh apple cake with house-made ice cream made from local fruit preserved over the summer. above

E AT

w i n t e r

2 0 1 8

FLAME

AT THE FOUR SEASONS ONE VAIL ROAD | VAIL FOURSEASONS.COM/VAIL/ DINING/RESTAURANTS/FLAME/ 970.477.8650

by TRACI MACNAMARA photos by KRISTIN ANDERSON

ucked inside of the Four Seasons Resort and Residences Vail, Flame is a steak-lover’s destination, but it’s also a place to go for an elevated dining experience, whether the occasion is a first date or a family-friendly night out. With an elegant lodge-style dining room, high ceilings, and wide windows that open up to the outdoors, Flame has a classy ambiance but yet radiates the comfort of its mountain surroundings. Winter’s the time to get cozy with a cocktail before dinner, so choose from among several flavor-bursting options including the Barrel Proof, which mingles Four Roses private barrel bourbon with Szechuan peppercorn syrup and a hint of zingy lemon. Sip and savor alongside the Icy Blue Mussels, which arrive bathed

VAIL

in a coconut and red curry broth that also includes fresh cilantro and lime; it’s so good you’ll use every bit of the sourdough baguette for dipping. The main attraction at Flame is its meaty entrées, from dry-aged ribeye and T-bone steaks to lamb chops and the melt-in-your-mouth filet mignon. Feeling saucy? Here’s where dining at Flame becomes fun—and creative. With an array of sauces that come out as colorful as an artist’s palette, it’s possible

to dip and dunk until you discover the perfect flavor combination. Customize your plate even further by choosing from a variety of house-made rubs and irresistible toppings such as the seared foie gras or the blue cheese butter, which offer additional opportunities for flavor and decadence. Exciting new takes on classic sides include the crispy Brussels sprouts kimchi and the smoked Gouda dill mac and cheese. Executive Chef Marcus Stewart remains at the helm of the Flame kitchen, but with such buzzing energy about the place, it’s obvious that he works with an inspired crew, including Sous Chef Gerardo Viejo. “At Flame, our kitchen is like the heart that pumps life into everything we do,” says Viejo. “We have established relationships with local suppliers to bring the freshest, highest quality ingredients into our kitchen.” Such amazing, locally sourced flavor comes from Colorado’s own 7X Ranch and Rosen Farms, which supply several Wagyu steak options and the lamb chops, respectively. With its locavore mindset and sustainable approach to cuisine, Flame gives you one more reason to feel good about this dining experience—from start to finish. But don’t walk out the door without at least tasting a few sweet bites. The Sticky Toffee Pudding Cake is standout among Flame’s desserts,

PRICE

Appetizers: $14-24; Entrées: $38-$75 •••

AMBIANCE

Modern mountain steakhouse •••

SIGNATURE DISH

18-ounce 7X Wagyu NY strip steak

with a surprising taste combination in its accompanying sweet potato ice cream and Port poached pears. The Flame atmosphere is refined, and very fun, which makes it an inviting place to come after an adventure-filled day—and linger beyond sunset in the company of good food, family and friends. • Flame offers a selection of cuts, ranging from Colorado-raised Wagyu to dryaged, and a wide variety of bone-in options. left Broiled Octopus Kabayaki with grilled scallions, aji panca, crispy root vegetables and gochujang aioli. above

VAIL

THE REMEDY BAR by TRACI J. MACNAMARA photos by KRISTIN ANDERSON

ith its floor-to-ceiling windows and an always-fun vibe, The Remedy Bar is the place to warm up during the lunch hour or linger on to watch alpenglow bathe the hills. At this hip lounge and dining area within the Four Seasons Resort and Residences Vail, you can snack, drink and dine to the sounds of live music three nights a week or unwind while watching snowflakes fall beyond the outdoor patio’s cozy fire pit. And all who gather here love choosing from a playful menu that embraces the theme of food and drink as remedies for whatever the day may hold. The Remedy Bar is well known for its innovative beverage program, which makes it a not-to-miss destination for fresh food and drink pairings. “We create all of our own juices and shrubs in house for a refreshing taste in our fruit-based drinks,” says bar manager Aaron Ritrovato. A

ONE VAIL ROAD | FOUR SEASONS RESORT AND RESIDENCES VAIL FOURSEASONS.COM/VAIL/DINING/LOUNGES/THE_REMEDY_BAR/ 970.477.8600

shrub in this context is a fruit-based cocktail ingredient that creates a pleasantly balanced taste rather than a sugary or syrupy sweetness. Try out this smooth-sipping addition in the colorful V, a vodka cocktail that includes the housemade blueberry and rosemary shrub, St-Germain, citrus, and the bubbly goodness of Veuve. While the V is just one example of The Remedy Bar’s creative originals, new takes on classic cocktails are also done well here. Some unorthodox muddling and shaking—along with a Remedy select bourbon—makes the Remedy Old Fashioned an easy-drinking version that pales others in comparison. Whether you’re snacking or dining at The Remedy Bar, options range from a steak frites entrée to the Rocky Mountain Elk Red Chili, complete with three types of beans, Hatch red chiles, sour cream, Beehive cheddar and jalapeño cornbread. Settle in with a gourmet pizza or something to share, such as Spinach and Artichoke Dip, which includes jumbo lump crab and oven-dried tomatoes in a

creamy delight to be piled atop naan bread. The Ten Alarm Chili Bison Burger is also a hit, with bacon, pepper jack cheese, chili compote, avocado, chili relleno and fries. With the addition of a new Game Night on Wednesday nights this winter, you’ll have another reason to stop by The Remedy Bar with family and friends for an evening of fun board games and gamey food selections including elk sliders, venison chili, bison pepperoni pizza and elk corn dogs, among others. Sports enthusiasts, especially, will appreciate The Remedy Bar lounge’s wall-sized television and multiple screens, which can show up to 10 games simultaneously for the ultimate sports-viewing experience. The fun continues into the weekend with a make-your-own Bloody Mary bar that features an extraordinary mix of ingredients and toppings. With a full schedule of other activities and entertainment planned for the winter season, you can count on the atmosphere at The Remedy Bar to be fresh, interesting, and—above all—fun. •

PRICE

Appetizers: $8-$18; Small plates, entrées: $13-$48 •••

AMBIANCE

Hip bar and lounge with upscale bites •••

SIGNATURE DISH

Elk Red Chili

A spread of Remedy's offerings including: Bi Bimp Bap, Spicy Tuna Bowl, Pretzel Charcuterie, Bison Flatbread Pizza, Truffled Goat Cheese Flatbread Pizza, and the V and Old Fashioned cocktails.

above

E AT

w i n t e r

2 0 1 8

LA TOUR by MELANIE WONG photos by DOMINIQUE TAYLOR

a Tour has been giving diners a reason to linger in Vail Village for almost two decades, yet Chef-Proprietor Paul Ferzacca and his kitchen staff still have new tricks up their sleeves. Modern French in concept, La Tour takes food lovers on a globetrotting culinary adventure, whether they’re cutting into a classic French chicken paillard or diving into Asian-inspired pork belly buns. “Our food is the highest quality and uses the best products available. We strive to be the best, yet the food is still approachable,” says Ferzacca, who has been a culinary mentor to the valley’s younger generation for over a decade.

VAIL

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

CLASSIC, MEET PLAYFUL While diners come year after year for La Tour’s spot-on service and perfectly executed French dishes, Ferzacca’s kitchen also keeps guests guessing with new ingredients, imaginative presentations and modern cooking techniques. For example, the Dover sole meuniere is a crowd favorite and French staple, with its delicate textures and lip-smacking brown-butter sauce. However, La Tour abandons the tried-and-true fillet version of the dish for creative, bite-sized spirals accompanied by creamy potatoes and bright, crispy carrots and string beans. “The Dover sole has been on the menu for 19-plus years. People come just for this dish,” says Ferzacca. “It’s a classic dish, just with a twist.” He also points to playful items like the

yellowfin tuna poke, a traditional rendition of the in-vogue Hawaiian fish salad. However, La Tour’s version is served in a latch-sealed mason jar and infused with smoke. The sweet scent wafts out as you open the lid, seducing the nostrils right before the taste buds savor the poke’s rich umami flavors. The entire experience — the jar, the scents, the colorful fish and seaweed — is downright fun. WINTER LUXURY During the summer, diners flock to La Tour’s sunny patio, a bright spot looking out onto Meadow Drive. In the winter, the restaurant becomes a modern, cozy space with an intimate dining room and frosty views of the Gore Creek. “When it comes to our winter menu, we’re going for luxury,” says Executive Chef Sammy Shipman. Whether it’s a perfectly prepared cut of ribeye steak that melts in your mouth (a new addition to the La Tour menu) or bourbon-infused chocolate mousse served with pistachio ice cream, decadence and full flavors take center stage during the colder months, he says. Shipman hails from North Carolina, where the cuisine bears little resemblance to La Tour fare. However, Shipman still finds inspiration in his Southern roots.

Appetizers: $14-$18, Entrées: $25-$40 •••

AMBIANCE

Warm, friendly and fun •••

SIGNATURE DISH

Dover sole meuniere served in brown butter sauce with haricots verts

He was thinking of vegetables tucked under the drippings of a roasting whole hog when he created the menu’s coal-roasted carrots. The dish features slightly charred, still crunchy carrots and sweet, roasted baby beets served with peppery frisee, creamy sheep feta and crunchy, Indian-spiced puffed farro. The medley of tastes, textures and bright colors make for the perfect starter or vegetarian entrée. Another aspect of Shipman’s North Carolina heritage? Southern hospitality. “At La Tour, it’s about making sure folks are happy and treating the dining room like it’s your house,” he says. “Every single detail matters here.” • Imported Dover Sole meuniere, haricot verts, Colorado creamer potatoes and lemon brown butter sauce. top right Prime New York steak and sweet pepper relish. left Coal-roasted carrots, baby beets, carrot puree, puffed faro, sheep's feta and SABA vinegar. top left

v a i l d a i l y

THE FITZ BAR & RESTAURANT I

t’s après hour on Vail Mountain and the last run of the day when you begin to salivate over thoughts of a cold beer or a craft cocktail. Ski town toward Vail Village and keep right, making your way over toward the Golden Peak mountain helm. Just across the street is The Fitz, located inside the Manor Vail Lodge. It’s a fun and welcoming destination for all, from casual diners to dedicated gourmands. Executive Chef Ken Butler has continued to evolve the menu, catering to pub-food cravings as well as appetites that crave intricately designed dishes. Across the board, quality ingredients are a focus for Butler, just as he values preparing them in the most revered style. “We keep it simple,” he says, “often including just four or five ingredients to allow the food to speak for itself.”

c o m

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

VAIL

by KIM FULLER photos by JUSTIN Q. MCCARTY

COLOR AND FLAVOR This winter’s offerings highlight color and flavor, from the vibrant and nourishing superfood kale salad with blueberry acai vinaigrette, broccolini, red cabbage, toasted pumpkin seeds and strawberries, to the forest-inspired elk entrée that showcases deep red medallions of meat over a bed of earthy mushroom risotto. Once you settle in, ask passionate and talented bartender Zach Milner to craft you anything on the list. Warm your core next to the fire with a glass of red or a Prosecco Refashioned, made with peach bitters, muddled cherry, blackberry and orange, topped playfully with bubbly wine. Those looking for a creamier end to the day will enjoy the Snowflake Martini, a treat of Wheatly vodka, Leopold Bros. coffee liqueur, Frangelico, Baileys and crème de cacao. PRICE

Starters, Soups & Salads: $8-$18; Entrées: $18-$42 •••

AMBIANCE

Mountain gastropub with slopeside dining room and spacious bar •••

SIGNATURE DISH

Elk Osso Buco with Hazel Dell mushroom risotto and aged goat gouda

APRÈS SKI Raise a glass in this local hot spot with thirsty ski instructors during happy hour, every day from 4 to 6 p.m. Drink specials complement a table of starters to share. Try the Brussels sprouts, served with shishitos and pancetta, along with an order of the deviled eggs and truffle fries. And don’t miss the mac & cheese that has the kitchen’s rich house-made sauce covering tubes of cavatappi pasta. Sometimes, the best way to satisfy mountain hunger is to keep it classic. The Fitz Burger has remained a mainstay on the menu, and for good reason. This juicy kingpin is served on a pretzel bun with cheddar cheese and bacon jam.

“We’re sticking true to what we have been doing so well here — it’s comfort food, elevated,” says Butler. • top The Reuben Dip with pastrami, marbled rye bread, sauerkraut and au jus make this sandwich a pièce de résistance. above Prohibition Gin & Tonic with small batch tonic syrup, gin and soda water, pink peppercorns and lemon. left Super Food Salad with blueberry acai vinaigrette, broccolini, kale, toasted pumpkin seeds, cabbage and strawberries.

E AT

w i n t e r

2 0 1 8

FALL LINE KITCHEN & COCKTAILS 232 BRIDGE ST. | VAIL | 970.470.4803 | FALLLINEVAIL.COM by KIM FULLER photos by DOMINIQUE TAYLOR

ince the 1960s, bridge street has been a main thoroughfare for countless skiers going to and from their day on Vail Mountain. Shops, restaurants and bars line this high-traffic area, and for much of the ski season last year, many curious passersby awaited the unveiling of an exciting remodel on the street’s north end. Pendulum opened in spring of 2016, but after a trial season, the

VAIL

owners of the space have brought on long-time local restaurateur David Walford to take the reins for the new establishment: Fall Line Kitchen and Cocktails. Walford’s vision is simple and refined: quality food at an accessible price, all offered on a consistent all-day menu from 11 a.m. through 10 p.m. “We have exceptional sandwiches and salads, creative sides, and there are three flatbreads available,” he says. “That is the whole menu. It’s casual and quick with just enough sophistication, but not over the top.” Walford was the chef-owner at

Splendido in Beaver Creek for 22 years. He won’t be working in the kitchen at Fall Line, but as director of operations, he’ll be helping to design the menu and working with executive chef Jake Burkhardt to refine its execution. “It’s going to be fun because I have been in the kitchen for literally decades,” says Walford, “After 22 years of owning my own restaurant, I do know a little bit about how it’s all run, so I figure why don’t I contribute there as well, instead of just being in the kitchen.” Classic and delicious is what you’ll find on the menu here, with items like The Bridge Street Cheeseburger with Black Angus beef, Tillamook cheddar and “Chef’s sauce,” and a Maine lobster roll BLT with sweet chunks of Maine lobster, lemon mayonnaise and cherry wood bacon. Order The Brutus Salad for some greens but still a hearty meal — it comes with New York steak, potato croutons, tomato and aged cheddar, with jalapeño-cilantro vinaigrette. Dynamic flavors will shine through on dishes like the steamed buns with pork belly or shiitake mushrooms, as well as warm and savory options like the ramen bowl with duck. For the table, try a bunch of sides to share, including Queso Fundido

PRICE

Shares and sides: $8-$16; Sandwiches, salads and flatbreads: $16-$22 •••

AMBIANCE

Sophisticated food in an inviting and casual atmosphere •••

SIGNATURE DISH

Maine Lobster Roll BLT with sweet chunks of Maine lobster, lemon mayonnaise and cherry wood bacon

and crisp Brussels sprouts, and order a flatbread like The Luigi, with mushrooms, broccoli, pork sausage, roasted garlic cheese and chilies. Bartender Brandon Bigalke has created an innovative cocktail list, so you can go for a classic like a Manhattan, or sip something different like the Bee Sting with fennel pollen-infused tequila, Sancerre, lemon and honey. “We will keep everything fresh and well made,” Walford promises. “We’ll keep it seasonal and keep it simple, and really, really good.” • Fall Line exudes a classic ski bar charms. top right The Bridge Street Cheeseburger and a side of fries. left The Luigi Flatbread with mushrooms, broccoli, pork sausage, roasted garlic, pecorino cheese and Calabrian chilies. top left

v a i l d a i l y

c o m

SWEET BASIL VAIL

193 E. GORE CREEK DRIVE | VAIL 970.476.0125 | SWEETBASILVAIL.COM

by KIM FULLER photos by BRANDON UTLEY and DOMINIQUE TAYLOR

wo words can sum up a great meal out in Vail: Sweet Basil. This legendary establishment just celebrated 40 years, but nothing about this restaurant is getting old. “That’s the great aspect of what Sweet Basil is,” explains Executive Chef Paul Anders. “It should always feel special and one-of-a-kind.” Generations of Vail locals and visitors continue to experience the sincere hospitality and renowned food of Sweet Basil — not because it’s predictable, but because it’s impeccable. Anders works with Chef Sean Sinclair to evolve the menu seasonally. “We’re serving very high-quality ingredients and treating them with as much respect as possible,” says Sinclair. “Our goal is to serve fresh, beautiful food, year round.”

This winter, the savory and bright roasted pear and brie tart features cheese from Moon Hill Dairy out of Steamboat Springs. The rich flavors and textures of the brown butter custard and the flaky pastry crust are balanced by fennel and watercress. The table can share more decadence with the Foie Snow, a refreshing take on foie gras that is served as chilled shavings. Wine Director Ben Daroca can suggest perfect pairings throughout your meal, and for the foie, it’s of course Sauternes. In honor of the four decades of delight Sweet Basil has offered guests, several signature dishes from years past have been brought back, better than ever. “That’s one of the great things about having that history in the restaurant,” says Sinclair, “and being a part of that is working on things that were great once upon a time and making them great again.”

PRICE

Appetizers and shares: $9-$17; Mains: $27-$52 •••

AMBIANCE

Contemporary mountain bistro and lively bar serving inspired, seasonal cuisine •••

SIGNATURE DISH

Snake River Wagyu Ribeye Filet with rosemary crushed potatoes, broccolini, roasted garlic puree and salsa verde

The saffron linguine was a staple on the menu for 15 years, and after a 10-year leave, the entrée has reemerged in all its glory. Scallops, shrimp and San Marzano tomatoes swim with the pasta in a lobster shallot cream. Dishes like the Wagyu ribeye filet make you swoon with every bite, exuding a level of perfection we’ve all grown to expect from Sweet Basil. “For me, the food has to be terrific and top notch, and the room needs to sparkle, and the service has to be on point,” shares Owner Matt Morgan. “And then it’s just the people. The people we have been fortunate enough to work with and to keep over time. The kind of hospitality and continuity we create for the guests who come back year after year, that’s what brings this all together and makes it special.” •

top Snake River Wagyu ribeye filet with rosemary-crushed potatoes, broccolini and salsa verde above King crab spring roll with dashi-lime aioli, soft herbs and spicy garlic sauce. left Crispy sweetbreads with sweet potato, golden raisins and maitake mushrooms.

E AT

w i n t e r

2 0 1 8

WHITE BISON

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

by KIM FULLER photos by DOMINIQUE TAYLOR

rom the altitude to the atmosphere, visiting Vail means you’re embarking on an elevated experience. White Bison sits in the heart of the village and has unveiled a whole new look and feel, along with a menu that’s been perfected by two of the area’s best chefs: Jake Burkhardt and David Walford. Walford is a longtime restaurateur and a well-known chef in the valley and has been brought into White Bison as the Operating Manager. Burkhardt, a pivotal talent in the kitchen, is the Executive Chef of the restaurant. With these two at the helm, along with a truly educated team of leaders, including Beverage Director Ben Wanner and Wine Director Ian Gray, the restaurant has earned its place on Vail’s restaurant row near Gore Creek. “I have brought some of my more talented culinary team over here,” says Burkhardt, “and we

VAIL

have done a whole makeover of the kitchen and the dining room." Stop in right off the mountain and have Wanner create a craft cocktail for you at the long and inviting bar, or plan an evening out for dinner and Gray can guide you on your wine selections as you sit back into a booth at one of the restaurant’s brand new tables. Select market oysters are always a great place to begin, and stick to the sea with an order of the Alaskan king crab claws, served ready to pull right out of the shell and dip into a rich pepper sauce. For an order of vibrant vegetables, the roasted beet salad is presented as a work of art — colorful and layered for aesthetic while combining lovely flavor and texture. Burkhardt, who is also the Executive Chef of Fall Line Kitchen & Cocktails on Bridge Street, says he takes a lot of pride in the ingredients he selects. “We get as much locally as possible,” he says. “This is a Colorado-driven and farm-driven menu that will reflect the season and the area.” So much of this sense of place is apparent with the main courses at White Bison. Gnocchi with roasted winter squash is a warming dish for winter, combining the simple dumplings and root veggies with swiss chard, spiced

PRICE

Appetizers: $12-$28; Mains: $26-$42 •••

AMBIANCE

Contemporary mountain grill on Gore Creek •••

SIGNATURE DISH

Dakota buffalo tenderloin Diane with alpine potatoes, mushrooms and broccolini

pumpkin seeds, pecorino and sage brown butter. Heartier appetites can go for the grilled bone-in ribeye with whisky butter, roasted garlic, olive oil crushed potatoes and glazed carrots. “It takes a lot of talent to get the job done right,” Burkhardt says. “With all these players on the team, we are bringing a lot to the table.” • Grilled dry-aged ribeye with whiskey butter, broccolini and roasted garlic. left Roasted beet salad with ricotta, grapefruit and fennel vinaigrette. above

v a i l d a i l y

•••

AMBIANCE

Authentic, rustic, cozy, alpine style •••

SIGNATURE DISH

Austrian traditional Hut Essen, "eat your hat"

ALMRESI RESTAURANT by ASHLEE BRATTON photos by CHRISTOPHER DILLMANN

his is where the Alps meet the Rockies. Tucked at the top of Bridge Street in Vail Village, this Almresi is reminiscent of a cozy alpine cabin in the heart of Germany’s Black Forest. This is no accident. From the antlers gracefully displaying delicate pink flowers that have come to be the signature of Almresi to the antique stove and array of cuckoo clocks lining the shiplap walls, these special touches were lovingly selected by the Thoma family, comprised of a brother and sister duo with a dream to bring the taste and flavors of their homeland to those visiting Vail Valley. Almresi is a touch of romantic charm and European culture blended with the pristine and rustic village that is Vail. Alyssa and Joshua Thoma have teamed together to provide the pure charm that radiates from every angle of Almresi with passion for the European dining experience blending with their love of Vail Valley. “Everything fell together like a mosaic and we found ourselves with a unique opportunity— running a restaurant,” says Joshua. The restaurant’s very name pulls from folklore of a farm maiden who lost her love and found respite and solace in showing hospitality to passers by. The inconsolable Resi decorated antlers with flowers, gaining her the reputation as an

outstanding and legendary hostess. When visitors felt spoiled, loved and completely at home somewhere they would say, “It’s just as lovely here as it is at Almresi.” That hospitality radiates from the entire staff: every member carries a warm smile and an equally genuine European accent, with international representation from Germany, Austria, and Switzerland, who welcome and serve each guest as if they were family. Ask, and they just might toast your table and give a hearty “cheers” in their own dialect as you enjoy what Joshua Thoma playfully refers to as “liquid Christmas”— a piney Austrian liquor served in a shot glass that resembles lumberjack boots. Since Germans are known for their love of beer, skiers and boarders can pop off the hill and show their Epic Pass sporting over 20,000 feet, earning a free après beer. BLACK FOREST FLAVORS Almresi pulses with German flavors deeply rooted in the traditions of the Black Forest, with carefully selected ingredients and wines found nowhere else imported directly from their hometown in Germany. Start off with apps such as Griebenschmalz or Brotzeitbrett, a tasty treat comprised of slices of

333 BRIDGE ST. | 970.470.4174 | ALMRESI-VAIL.COM

prosciutto, bündnerfleisch, landjäger, Emmentaler cheese, various farmers’ cheeses, and an oversized pretzel baked in-house. Enjoy traditional fare such as the Schweizer Rösti, a crispy Swiss potato pancake with homemade cheese and smoked salmon, or partake in the more traditional short ribs with red cabbage and spätzle, also known as Schmorbraten. For those on the hungrier side, order up the Original Austrian Hut Essen, or “Eat Your Hat.” This particular entrée is an interactive experience that will be sure to draw smiles from the entire crew.

Almresi is a dining experience like no other where the portions are hearty and come with cozy charm and European flair. No matter if your choice is spätzle, strudel, or a brew or two… the Thoma family shares a touch of Alpine love and hospitality and invites you to, “Come, relax and enjoy. Eat too much and roll home full and happy.” • Brotzeitbrett with sliced meats, cheeses, house-baked pretzel bread and other accoutrements. below Hut Essen, or Eat Your Hat, is the signature dish. above

c o m

VAIL

PRICE

$16-$40

E AT

w i n t e r

2 0 1 8

GAME CREEK RESTAURANT GAME CREEK BOWL | VAIL MOUNTAIN | ACCESSIBLE VIA GONDOLA AND SNOW CAT FROM EAGLES NEST 970.754.4275 | GAMECREEKVAIL.COM

by KIMBERLY NICOLETTI photos by JACK AFFLECK, VAIL RESORTS and CHARLES TOWNSEND BESSENT PRICE

s you glide up the gondola, Vail’s snow-filled runs glow under the light of the moon. But this is only the beginning of a majestic evening at Game Creek Restaurant. A toasty snowcat ride to Vail’s legendary back bowls adds an element of adventure to the dining experience. When guests arrive at the quaint, European-style chalet, tucked into the mountainside overlooking Avon and Beaver Creek, they are met with exceptional service. The staff considers every small detail. This year, Game Creek’s new executive chef, Dan Maguire — who has worked on Vail Mountain since 2009 and has been a sous chef at Game Creek since 2014 — takes the culinary reins. Maguire purposely created a menu that’s a bit vague, offering only tidbits of

VAIL

Appetizers: Four-course prix fixe menu for $115 per person Five-course chef’s menu for $145 per person •••

AMBIANCE

Intimate upscale mountain chateau •••

SIGNATURE DISHES

Butternut squash and lobster soup, lamb tartare with quail egg and lemon-caper marmalade, Iberico pork with onionpotato gratin and brussel sprouts with mustard jus

information about the dishes, in order to pleasantly surprise guests. The four-course meal includes both a starter, like crab or rabbit, and soup or salad, main entrée and dessert, and the chef’s five-course tasting menu offers the best of an already spectacular line up, with his five, perfectly paired, signature Game Creek dishes. “When the dishes arrive at the table, there are layers of flavors and delight,” says Jennifer Rizza, general manager of Vail’s fine dining. Maguire emphasizes local Colorado ingredients and incorporates the freshest produce and local proteins available. “Sustainability and reducing our carbon footprint are essential for our team of skilled chefs, as well as crafting food that speaks to the region,” Rizza says. Maguire’s creative American cuisine gratifies all sophisticated palates. Aromas of innovative American cuisine — with French, Italian, Spanish and hints

of Middle Eastern flavors — bespeak the culinary delights awaiting guests. Meanwhile, the diverse wines by the glass and the Wine Spectator award-winning wine lists are not to be missed. To elevate the dining experience, Game Creek’s sommelier pairs select wines with each course. “Dining at Game Creek leaves guests feeling satiated with all their senses,” Rizza says. “The sight of overlooking the Vail Valley from the restaurant, complemented by the aromas of the gourmet cuisine that is enhanced with each savory bite all while relaxing in the charming setting and indulging in a world-class wine, captures the essence of dining at Game Creek.” • Game Creek Restaurant provides delicious food and attentive service to all its guests. But part of the magic includes its location, which is mid-mountain and accessible via a ride up the gondola and a quick trip on a snowcat. left Brussels sprout salad. above

v a i l d a i l y

c o m

VAIL

LEONORA by KIM FULLER photos by JUSTIN Q. McCARTY

ne of Vail’s best-kept secrets is drawing some attention. Leonora in The Sebastian – Vail has a revitalized menu that’s being brought to life by the restaurant’s new leader, Executive Chef Tyson Peterson. Peterson recently joined the team in Vail after a sous chef post at The St. Regis Deer Valley. Tapas have always been a highlight at Leonora, and now the menu has expanded to offer large-format options, including ingredient-inspired

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

entrées, whole-animal butchery and prime beef and game selections. Get a round of shared plates to begin, including an order of the melt-in-yourmouth applewood bacon biscuits with roasted poblano peppers and whipped local honey butter. Peterson has kept elements of comfort food on the menu, like these divine biscuits, but has also included a variety of vegetable tapas that really hold their own. Try the roasted cauliflower with edamame pesto and lime, and the brick-oven-roasted carrots with mint and white miso yogurt. “Even when I was a young cook, I was trained to let things taste like what they are supposed to taste like,”

shares Peterson. “A carrot should taste like a carrot. Vegetables don’t have to be supplementary — sometimes they are the star of the show.” These lighter dishes do stand out on the tapas menu, along with savory choices like the crispy octopus a la plancha, shrimp al ajillo, and the salmon crudo. With the large plate options, substantial portions of protein steal the spotlight. Local trout comes brick oven-roasted and accompanied by kale, roasted turnips and herbed tomatoes, and a mouthwatering duck leg confit is splayed atop roasted root vegetables and crispy leeks with an orange-cherry jam. Peterson’s style of allowing the ingredients to do the talking is most apparent with his clean preparations for beef and game: cuts like bison, beef tenderloin and ribeye served simply with a choice of sauce. Dessert makes a star appearance as well, from gourmet hot chocolate to maple-pecan cheesecake from the talents of Pastry Chef Laura Kretzing. The fun doesn’t have to stop at dinner. Leonora also offers a popular Sunday Funday Brunch featuring the Bottomless Bloody Mary and Prosecco Bar, as well as classic and creative brunch selections served tapas style. •

PRICE

Small and Shared Plates: $10-$23; Large Plates: $22-$58 •••

AMBIANCE

Upscale wine and tapas restaurant tucked into a quaint corner of Vail Village •••

SIGNATURE DISHES

Duck leg confit with jus, roasted root vegetables, crispy leeks, and orange-cherry jam

Flourless chocolate cake with raspberry ganache, rose macaron and cocoa nib tuile. top right Cedar-plank salmon wtih smoked bacon, spinach and local whiskey honey. left Crispy Octopus "a la plancha" with chorizo and steamed new potatoes. top left

E AT

w i n t e r

2 0 1 8

MATSUHISA VAIL by KIM FULLER photos by DOMINIQUE TAYLOR

atsuhisa has set the bar high for the Vail culinary scene for nearly a decade, and the acclaimed chef proprietor Nobu Matsuhisa has dramatically influenced the world’s appetite with a wide span of over 60 restaurants. What’s apparent within it all is how the dedication to quality and consistency leaves a heritage. So to that, we’ll raise a glass of Yamazaki.

VAIL

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

The first commercial production of Japanese whisky began in 1924 upon the opening of the country's first distillery, Yamazaki. Matsuhisa Vail carries a range of Japanese whiskies to try — including The Yamasaki Single-Malt — and while the spirits are quite the opposite of a clean and smooth sake, they provide a welcome complement to Nobu’s new-style Japanese cuisine. “If you look at Japan and its topography, it’s very similar to Scotland,” explains Beverage Director

Andreas Harl. “They are both essentially an island on the ocean, and Japan’s climate is very similar to Scotland’s.” Veteran and aspiring whisky drinkers will find something that suits their taste with Harl’s diverse selection. The Hibiki Japanese Harmony is an approachable blend, and the The Hakushu Single-Malt carries much smokier characteristics. From an impressive list of spirits and craft cocktails, to an innovative menu that draws influences from Tokyo as well as areas of South America like Peru and Argentina, Matsuhisa welcomes the most inquisitive palates. Signature dishes like yellowtail sashimi with jalapeño, black cod miso and white fish tiradito remain staples on the menu, and even frequent guests will never tire of the wide range of unique dishes available to taste. Start your table with an order of flash-fried shishito peppers and a bowl of king crab tempura. Sake drinkers have a lot to choose from, with options like the TK40, and wine lovers can consult with Harl, an Advanced Sommelier. Cocktail connoisseurs will want to try the Gardner, a savory yet tart martini that sets a bright tone for dinner. Order “From The Heart,” or the chef's tasting of “Omakase,” and then you can be done making decisions. Those who want to still pick and choose can try the Nobu beef tacos on a crispy shell with a yuzu avocado puree, and

PRICE

Starters, sushi and sashimi: $5-$34; Entrées: $17-$42 •••

AMBIANCE

Upscale and grandiose dining room and sushi bar with rustic urban aesthetic •••

SIGNATURE DISH

Yellowtail sashimi with jalapeño.

Matsuhisa Vail’s signature and Peruvianinspired sushi roll, the Tiradito. Colorado lamb makes a bold appearance here as a hearty chop served with a mouthwatering Peruvian BBQ sauce, and lighter eaters will swoon at the baby spinach salad with grilled shrimp, dry miso and parmesan. For dessert, make sure everyone gets at least a few spoonfuls of Nobustyle shave ice. And remember, there’s whisky. • Yellowtail jalapeño sashimi. Nobu-style shave ice. left A selection of Japanese whisky from the bar at Matsuhisa including, from left, Hibiki Suntory Whisky Japanese Harmony, The Yamazaki Single Malt Japanese Whisky and The Hakushu Single Malt Japanese Whisky. top left

top right

v a i l d a i l y

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

c o m

VAIL

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

E AT

w i n t e r

2 0 1 8

TERRA BISTRO by KIM FULLER photos by CHARLES TOWNSEND BESSENT

ail draws an international crowd, so when a village restaurant is able to capture a range of worldly flavors while offering local essence and a commitment to true hospitality, everything comes together for an ideal dinner. Terra Bistro continues to draw inspiration from a diverse range of cuisine, just as the dining experience

VAIL

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

has something for everyone. Sit at the bar for a casual happy hour drink and appetizer, or make a date with the family for a more formal affair. Not every dining experience has to be in honor of a special occasion, but leave it to Terra to make every meal special. In the dining room, white tablecloths have been replaced by beautiful hardwood walnut tables that complement the restaurant’s warm and inviting atmosphere. Kevin Nelson and his kitchen team are bringing forth a complexity of ingredient

combinations that stands out in the Vail dining scene, and the Terra Bistro management team brings years of high-end hospitality experience to complement your dining experience. Together, the staff here makes attention to detail a top priority, so the guest can really just settle in and enjoy. To start, the baked goat cheese is a savory and rich dish that brightens the palate, much like the Lady In Red cocktail that pairs with this appetizer so smoothly. Classic winter flavors are given a tart twist with this drink, joining Woody Creek vodka with a cinnamon cranberry puree, rosemary simple syrup and a splash of Leopold’s orange liqueur. It’s served neat, with a rosemary sprig garnish that’s briefly lit on fire to add a fun, smoky flare. Comfort food seekers will find pleasure in the plate of butternut squash ravioli and duck confit. It combines hearty root vegetable flavors with the crisp and savory bites of duck. Gorgeous renditions of beef, lamb and pork will always be available to select from the menu, and for fish lovers, Rocky Mountain trout, as well as a corianderrubbed ahi tuna entrée that sits on a bed of vibrant stir fry alongside fried rice tots.

PRICE

Starters: $11-$18; Entrées: $33-$42 •••

AMBIANCE

Inviting village bistro for a casual bite or upscale meal •••

SIGNATURE DISH

Butternut squash ravioli and duck confit with grilled kale, Zinfandel reduction, fig chutney, roasted pearl onion and duck cracklins

Vegan diners have an option here that’s one of the best dishes on the menu. The King Trumpet mushroom curry is a coconut green curry with yuzu sticky rice, baby boy choy, jalapeños and peanuts. To seal your appetite, the affogato is more dessert than drink, with vanilla gelato, espresso, toasted hazelnuts, shaved chocolate and double chocolate biscotti, topped with whipped cream. • Coriander-rubbed ahi tuna, baked sesame shiitakes and tamari vinaigrette. top right About Figgin’ Thyme: In this twist on the Manhattan, Woody Creek Rye, Antica Formula sweet vermouth, a spoonful of fig jam and house-made thyme syrup are served up or on the rocks. left Arugula salad with D'Anjou pears, goat cheese and maple vinaigrette. top left

v a i l d a i l y

YAMA SUSHI

VAIL

c o m

168 EAST GORE CREEK DRIVE | VAIL | 970.476.7332 | YAMASUSHIVAIL.COM

by JENNIFER GEISMAN photos by CHARLES TOWNSEND BESSENT

n a place where it may seem like meat and potatoes may dominate the dining options, Yama Sushi artfully transforms your typical restaurant experience into a Japanese, palate-rewarding phenomenon. Discretely located on Gore Creek Drive, Yama's menu is anything but humble — especially when you feast your eyes on the many signature dishes created by Executive Chef and Sushi Chef Efrain Canales and Kitchen Chef Michael Vesco. Together, they expertly fuse traditional Japanese cuisine with innovative flavoring. “Over my 12 years of being a sushi chef, I have worked with some very talented people that have taught me the essence of true Japanese cuisine,” says Canales. “Since becoming the executive chef, I’ve used this knowledge to create a diverse and original menu, unlike anything else Vail has to offer.” Before arriving at Yama, be prepared to relish a multi-course meal, each building upon flavors that complement one another. This winter season, Canales will bring to Yama several unique types of fish that are not available in Vail during the summer and will incorporate those into his menu specials. For example, Shimagi, which is in the amber jack family, and Tai, a Japanese red snapper, may be a part of Canales’ citrusy, signature ceviche, a special that he will serve throughout the season. Yama has continued to evolve and improve upon the restaurant’s early successes, including customizing the menu to reflect a more traditional Japanese dining experience.

PRICE

Sushi and small plates: $7-$24 •••

AMBIANCE

Energized sushi lounge •••

SIGNATURE DISH

Alaskan King Crab Claw

“We moved our kitchen menu to smaller plates that are more complementary to the shared nature of a sushi meal,” said Canales. To some, the idea of sashimi might sound daring, but, Yama’s Japanese delicacy is not your typical rawfish-on-a-plate fare. Canales gives each delectable bite a depth that your palate isn’t expecting. Two of Canales’ favorite sashimi dishes are the Saikyo Hoisin Yellowtail (thinly sliced yellowtail stuffed with blonde miso, hoisin, cilantro and shredded daikon) and the Shiso Tuna (thinly sliced yellowfin tuna wrapped with shiso leaf, julienned cucumber and fresh grated wasabi root). Both, in their own right, will melt in your mouth as you experience the sashimi’s rich, smooth flavoring in each bite. Yama is also known for its unique sushi rolls. Canales suggests trying the Yen Yen Roll (spicy tuna, mango, cilantro, topped with yellowtail, avocado and serrano) and the Boom Boom Roll (yellowtail, wasabi tobiko and avocado

topped with spicy tuna). On the lighter side, the Summer in Vail roll boasts a fresh, clean taste with snow crab, tuna, yellowtail, salmon, cilantro and avocado wrapped in cucumber and accompanied by a ponzu dipping sauce. Yama is more than just a place to eat. Locals and visitors can often find the elements of jazz, soul, funk and disco wafting through the crimson-

colored walls, conversations about the bluebird skies and favorite runs on the mountain and, of course, the delicious food being served. • top Lu Lu Lemon roll with spicy tuna, topped with salmon, lemon, ponzu and negi. above Tuna tartare with spicy tuna, mango, avocado, wasabi tobiko, tsume and shiso leaf. left White fish and octopus ceviche.

E AT

w i n t e r

2 0 1 8

MONTAUK SEAFOOD GRILL

549 LIONSHEAD CIRCLE, VAIL | 970.476.3165 WWW.MONTAUKSEAFOODGRILL.COM

by KIMBERLY NICOLETTI photos by DOMINIQUE TAYLOR

his season, Montauk has surpassed its 30-year tradition of excellence by bringing back chef (and former co-owner) Dimitri Souvorin, refining its menu and undergoing an extensive facelift. Montauk’s new owner, Cameron Douglas, remodeled the restaurant and bar area with modern gray and marine blue tones, accented with mediumtoned wood trim. Tables lining a wall of windows look out on the snowy, lit village, while booths, both in the bar and the restaurant, offer cozy seating. Montauk’s latest success as one of the top restaurants in Vail comes in the form of Douglas’ three Ps: People, Place and Product. “If you can hit all three — service, atmosphere and food — you’ve got a homerun,” Douglas says. The updated interior sets the stage for a comfortable and stylish yachtclub-like lunch or dinner experience. The knowledgeable staff walks guests through the streamlined menu, which features the best of Montauk’s longstanding history. The new chef-driven

VAIL

PRICE

Entrée price range: $28-$40+ •••

AMBIANCE

Upscale, fresh seafood grill •••

SIGNATURE APPETIZERS

Montacos, Lobster Mac N Cheese SIGNATURE ENTRÉES

Gulf Wild Red Snapper, Hawaiian Ahi Seared Rare, Ginger Braised Short Ribs

menu showcases the freshest seafood; for example, Souvorin pairs Maine sea scallops with Asian flairs, like edamane, Thai chile, shiitake mushroom and baby bok choy, while he brings out the wild red snapper’s taste with miso. Montauk’s entrées include land-lover dishes, like the super-tender, fall-offthe-bone ginger-braised short ribs

with mildly-spiced jalapeño pickled red cabbage, or the Black Angus filet mignon with caramelized onion and cabernet demi-glaze. But of course Montauk, long known for its emphasis on all things aquatic, also includes an extensive raw bar and seafood from the grill and steamer. Souvorin masterfully blends fascinating ingredients in a light and balanced manner, so no one ingredient — other than the highest quality protein itself — stands out. Unique appetizers, like sashimi tuna mixed with pickled red onions and fresh avocado mousse in a crispy wonton taco or avocado toast with marinated red onion and housemade tomato balsamic jam, harmoniously blend slightly salty, tangy and sweet flavors. In keeping with his commitment to showcasing fresh products, Chef Souvorin’s crab cakes contain 99 percent crabmeat, and all of the seafood is sustainably caught and flown directly into Vail. The freshness stands out in firm mussels and octopus meat, the latter adding a pleasant surprise

to one of his extraordinary salads. “I’ve spent 23 years in Vail,” Souvorin says, “and there’s nothing I like better than skiing or snowboarding all day long, and then eating food that makes you feel good — that goes along with the healthy Colorado lifestyle.” The pared-down menu resembles the old Montauk offerings enough to keep long-time guests happy, but also offers new selections to draw a whole new generation of Montauk fans. The extensive wine list offers greater emphasis on domestic wines, while the smooth craft cocktails, which don’t overpower with liquor, but rather blend unique ingredients, are worthy of an evening dedicated to unwinding in the bar. Barrel-aged whiskeys, such as a cranberry-orange or pecan infusions, offer even more tasteful delights. For the finale, desserts range from light sorbets and key lime pie to more hearty chocolate bread pudding, and, Montauk’s 25-plus-year favorite: Sand Pie, made of a graham-cracker crust, Häagen Dazs chocolate-chip ice cream and hot fudge and caramel sauce. It’s the perfect ending to a perfect night. • above Miso-glazed wild caught Gulf red

snapper, crispy soba noodle cake, soy beurre blanc and sweet and hot tobiko-cucumber salad. left Ginger-braised short rib with toasted garlic sticky rice, pan jus and jalapeñopickled red cabbage.

v a i l d a i l y

675 LIONSHEAD PLACE | LIONSHEAD | 970.754.7704 THEVAILCOLLECTION/TAVERN-ON-THE-SQUARE

by ASHLEE BRATTON photos by CHARLES TOWNSEND BESSENT

ki over the bridge just past the Eagle Bahn gondola and glide your way through the doors of Tavern on the Square, located at the base of the Arrabelle Hotel and just steps from the plaza’s ice rink in Lionshead. Don’t be fooled by the name, this tavern is anything but the traditional dark-wooded pubs of the past: Think gastro-pub with over 60 menu items awaiting those in need of a few moments off the hill. While people-watching through the oversized picture windows, partake in one of the Tavern’s signature cocktails created by premier mixologist Matt Devine, such as the Painkiller featuring Ron Zacapa 23-year-old aged rum, pineapple juice, coconut cream and nutmeg. Enjoy any of his libations and walk away feeling better than when you came. Strip off your winter coat and gloves, plug in your phone or device of choice at the complimentary charging station and slide into one of the deep six-seater booths to get ready to enjoy delectable

dishes created by Executive Chef Paul Wade. With more than 25 years under his belt and as a notably experienced Vail Valley culinarian and conceptualist, Chef Wade has a specific goal with his winter menu: “To respect the legacy of the past in staying true to some of the classics and favorites, while enjoying some edgy gastropub fare that’s certainly not what I’d consider traditional ‘tavern’ cuisine.” Pulling international influences all the way from London and adding to the menu some alternate dishes with Asian flare, the Tavern actually has 6 eclectic menus to cater to its different guests: gourmet breakfast, spa/glutenfree and pet menus complement the lunch, après and dinner menus. “That’s why we can have ramen and poke on the menu right next to our chicken pot pie,” Chef Wade remarks with a wry grin. The Island Poke Bowl with pickled ginger, chili mango salsa, crispy glass noodles, and yuzu shoyu sesame dressing over sticky rice and kimchi

c o m

VAIL

THE TAVERN ON THE SQUARE

is coupled with guest’s choice of ahi tuna, crispy tofu or even unagi (freshwater eel). The poke bowl has become one of the Tavern’s most popular and requested dishes. Sticking on the lighter side, the winter beet salad with smoked duck and crumbled chèvre is a delightful trip for the tastebuds. Appetizers and munchies ranging from fried octopus to a wild boar quesadilla paired with tangy red pepper relish has the ability to tempt the tongue and satisfy the soul. For those in need of a meatier selection, the bison burger or alebraised lamb shank might do the trick. The Wapiti Elk with a coffee-cured elk loin and foraged wild mushrooms, roasted tomatoes and sage sausage is not to be missed and will easily change the hungry to happy in no time at all. A new Market Menu, changed weekly, features local craft brewers, distillers, farms, fisheries, dairies and ranchers. Ask to see the special menu. Before heading back outside, stay just a few minutes longer to enjoy one of the Tavern’s notably playful desserts. The sweet treats of peanut butter trifle or “S’mores Crack Jar” will definitely leave anyone on a sugar high. The sugar-laced funnel cake topped with fire-engine red candy caramel apple compote will bring back childhood memories as the cotton candy melts away under the French vanilla créme. Pure satisfaction. • Winter Salad with smoked duck, red oak lettuce, blackberries, roasted beets, crumbled chevre and sherry shallot dressing. above Island Poke Bowl with sticky rice, kimchi, edamame, mango, seaweed and other accoutrements. Protein choices include ahi tuna, unagi eel, octopus, crispy tofu and organic salmon. left Funnel Cake with candy-caramel apple compote, cotton candy and French vanilla créme. top

PRICE

Munchies & Shares: $16 - 26 Mains: $13 - 39 •••

AMBIANCE

Upscale yet casual mountainside bar and restaurant •••

SIGNATURE DISH

Island Poke Bowl with sticky rice, kimchi, chili mango salsa, pickled ginger and choice of protein.

E AT

w i n t e r

2 0 1 8

LOS AMIGOS by KATIE COAKLEY photos by CHRISTOPHER DILLMANN

t takes a very special place to remain in the hearts and minds of both locals and visitors in Vail. Known as the location where you can watch people tumble down Pepi’s Face in the winter and hiking and biking in summer, Los Amigos has been welcoming guests with a friendly smile and a tasty margarita for more than 40 years. Los Amigos features authentic Mexican cuisine, something that Chef Todd Purse is passionate about. “Everything is fresh,” he says. “All of our sauces are house made, using dried or fresh chiles. We use fresh

VAIL

400 BRIDGE STREET | VAIL 970.476.5847 | LOSAMIGOSVAIL.COM

ingredients; it’s the real thing.” These guys know what they’re doing. Both the sous chef and the hot foods sous chef have been at Los Amigos for 15 years; Purse has almost two decades at the restaurant. And while there are classic dishes that will always remain on the menu, Purse enjoys collaborating with his chefs to keep it fresh. Grab a table, order a margarita and get ready for a taste of Mexico. There’s a secret to Purse’s staying power. He says his first advantage is, simply, his staff. "Michael Staughton and Ron Riley, these guys have taken good care of us, and they know when they see good help," Purse says of the Los Amigos owners. "My sous chefs

have been there for 10 to 15 years, and the rest of the kitchen staff has been there at least five or six years, so it's a good working atmosphere." Getting to the restaurant early and making sure everything is carefully prepared from scratch, with no shortcuts, is another one of the keys to the kitchen's success. Purse and his loyal team of sous chefs even go so far as cutting all their own meat, giving locals favorites like the street tacos with sautéed sirloin steak an extra special appeal. Another part of the trick to keeping guests coming back is, simply, having those guests see the food. Take one look at the open faced, layered enchiladas with fried egg on top, and you may be canceling the reservations you had elsewhere. Purse says over the years he has learned that a few good signature specials always keeps people enticed. Some of the more popular winter specials include pankocrusted fried lobster tacos, jalapeño bacon burger sliders, and crab and shrimp enchiladas with a jalapeño-cream sauce. The specials are so good that they should be on the everyday menu, but again, they make everything from scratch. "Some of the specials we can only do one day per week because they're just too labor intensive," Purse says with a laugh. And like the expectation of a skier wiping out on Pepi's

PRICE

Appetizers: $4-$15.25; Lunch: $9.75-$13.95; Dinner: $11.25-$34 (portion for 2 people) •••

AMBIANCE

Friendly, high-energy restaurant with excellent people watching •••

SIGNATURE DISH

Enchilada Especial del Azul and margaritas

Face on the way down, "People do look forward to them," he added. A big part of the draw to Los Amigos is the atmosphere. Walking in, you feel as if you’re already part of the crew. Grandparents bring their grandkids, folks bring in friends that are new to town and suddenly everyone’s chatting like they’ve known each other for years. It’s a vibe that’s difficult to attain and impossible to cultivate. “I think that’s what keeps people coming back,” says Rodney Johnson, general manager of Los Amigos. “The fun that they have.” • Shrimp enchiladas, veggies and jalapeño-cream sauce. top right Enchiladas Especial del Azul: layers of blue corn tortillas, chicken, cheese and green sauce; they’re best topped with a fried egg. left Street Tacos with sautéed diced sirloin steak, cilantro, onions and a special tomatillo sauce. top left

v a i l d a i l y

c o m

VAIL ALE HOUSE VAIL

2161 N FRONTAGE RD W. | 970.476.4314 | VAILALEHOUSE.COM

by MELANIE WONG photos by DOMINIQUE TAYLOR

iners at the Vail Ale House typically have one of a few reactions. Regulars sidle up to the large, wooden bar and order their favorite craft beer and appetizer. First-time visitors often are duly impressed with the quality of the food and affordability, as well as shocked that they never noticed the sports bar, which is tucked away in the West Vail Mall. “We’re hard to find,” admits Rob Page, general manager and partner. “I always advise people coming for the first time to punch us into their GPS. Customers tell me all the time that they’ve lived in the area for years and never realized that we were here, but that they’re definitely coming back.” Fittingly, the Ale House is a chameleon of sorts, simultaneously serving as an affordable, familyfriendly dinner spot, an ideal space for banquets or large groups, a low-key après stop for beer connoisseurs and a live music venue. During a typical week, the Ale House hosts at least a couple local or national live music acts. As its name suggests, the Ale House is a goldmine for any brew lover, specializing in Colorado craft beer. Here, you’ll find anything from sours to stouts to lagers, especially from local breweries like Eagle’s Bonfire Brewing and Edwards’ Crazy Mountain. Non-beer drinkers will also appreciate the Ale House’s selection of fun cocktails and

PRICE

Beer: $3-$9, Appetizers: $9-$15, Entrées: $13-$22 •••

AMBIANCE

Laid back local’s joint serving upscale bar food and craft brews •••

SIGNATURE DISH

Rattlesnakes (baconwrapped jalapeño poppers), gourmet Ale House burger

respectable wines by the glass. What makes the restaurant a hidden gem, however, is the food, which impresses with fresh, high-quality ingredients and generous portions. Bar food gets the royal treatment here with towering, Colorado beef burgers and juicy Alehouse Wings (try the tongue-burning buffalo sauce or the finger-licking, sweet and sour Thai chili sauce). When Page and business partners Jeremy Pagden and Mike Sweeney took over the Ale House last winter, they were careful to maintain the restaurant’s laidback vibe while also incorporating menu options that foodies would

appreciate. Instead of the usual pizza, the Ale House serves up sophisticated flatbreads. We suggest the fig version, featuring the chewy, sweet fruit, copious amounts of gooey goat cheese, balsamic onions and crispy, fried sage leaves. And while it may be easy to pass up a salad at a sports bar, don’t miss the Roasted Beet Salad, with its tender, thin-sliced beets, blue cheese crumbles and tangy pickled onions. The Nuts and Berries Salad is a fresh option on dreary winter days with brightly colored strawberries and blueberries paired with candied walnuts and creamy goat cheese on a bed of greens. During the day and evening, however, there’s something for everyone on the Ale House menu. Deal seekers will enjoy

Social Hour from Monday through Friday, 3 to 6 p.m., featuring $4 wines, $4 craft beers and food specials. On football game days, fans will find plenty of shareable appetizers such as nachos, sliders, and chili on the Football Menu while they watch the game on the big screen. “Our menu covers everything and everyone’s needs,” says Page. “I really see our menu as more than bar food, and I hope our customers see that, too — flavors and quality are very important to us.” • Ale House Chicken Pot Pie with a biscuit top. Hummus Plate, Ale House Wings, Steak Bites, a blood orange margarita, pint of stout and Spicy Oasis cocktail. left JBA Burger with jack cheese, doublecut bacon and avocado. top

above

E AT

w i n t e r

2 0 1 8

BOL

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

by WILL BRENDZA photos by CHARLES TOWNSEND BESSENT

inding delicious food, upscale drinks, a sleek contemporary setting and family-friendly entertainment all in one place can be a challenge in the valley. One-stop-shops like that aren’t overwhelmingly common up here. But in Vail, it certainly isn’t unheard of. Bol is Vail’s only restaurant, bar and bowling alley. It’s an in-vogue blend of classy dining, music and entertainment — a hip, modern place,

VAIL

PRICE

furnished with shining white tables, comfortable circular booths and a full 60-foot bar. Whether you’re on a date, with your family, or just a few friends, Bol offers a reliably posh evening out. From the back, behind the dining area, the crashing, pin-bouncing, ball-rolling sounds of Bol’s bowling lanes accent the upbeat dance hits spilling from some unseen speakers. Regardless of where you sit, out front in the restaurant proper, or in back enjoying a few rounds of bowling glory, you’ve got access to everything the kitchen and bar have to offer. And, everything they have to offer

is exquisite. Diners are encouraged to explore the Snacks & Sharables portion of the menu, for smaller bites you can appreciate with some company. Try the ahi tuna poke, a bright and light fusion of ahi chunks, avocado and crunchy English cucumber. Or, if you’re looking for something a little heartier to start off with, don’t hesitate to order the baby back ribs. “We’re kind of famous for our ribs,” says Executive Chef Paula Turner. As well Bol should be. Covered in a sweet and sour honey glaze and festooned with roasted peanuts, scallions and cilantro, the baby back ribs are unlike any you’ve tried before. And they are the perfect precursor to one of Bol’s main courses: perhaps the 10-ounce New York strip with broccolini, parmesan-roasted tomatoes (bursting with flavor) and tempura onions. Or, if you’re craving fish, order the hamachi. Served with a miso-citrus-glazed sticky-rice cake and bok choy, it’s a gratifyingly fresh experience. The Duck Noodle Bowl with five-spice duck confit and a 64-degree egg is warming. Bol also regularly hosts DJs for holidays

Snacks and shareables: $5-$18; Starters: $8-$18; Pizzas and Mains: $18-$65 •••

AMBIANCE

Upscale, trendy vibe with lots of energy •••

SIGNATURE DISH

Starter: Tempura cauliflower Main: Duck Noodle Bowl

and events. So, when the night is young, and you’re looking for an electric setting to get your groove on, stop in, or check their website for upcoming performances. Just this year, Bol also opened up a grab-n-go next door, where guests can buy sandwiches, salads, snacks, cold drinks, hot cocoa, and Bol's signature Eaton Ranch Chili, to take up onto the slopes for a savory afternoon delight, or to bring home for a vibrant feast in the comfort of your own space. • Creekstone Farms NY Strip Steak with broccolini, parmesan-roasted tomatoes and tempura onions. top right Duck Noodle Bowl with duck confit, egg, sun noodles, crispy duck skin and more. left Tuna poke with cucumber and avocado, paired with Grilled Cheese 3 Ways: classic cheddar, jalapeño-bacon cream cheese, and pear-fig spread and brie. top left

GRILL ON THE GORE by KATIE COAKLEY photos by JESSIE KLEHFOTH and RIC STOVALL

or anyone who has ever been schussing along a Nordic ski trail, or tackling snow-covered hills on a fat bike, and had his or her stomach demand fuel, then you know how important it is to feed that beast, fast. Luckily, the Vail Nordic Center is home to Grill on the Gore, a warm and welcoming haven with a winter menu that will tantalize taste buds while thawing toes and other tender bits. Grill on the Gore, which made its debut last winter, offers perhaps one of the best lunch deals in Vail. The soup and chili bar, which is available seven days a week, allows guests to choose from two different soups and the signature Gore Chili, made with buffalo jalapeño sausage, chorizo, smoked ham hocks and garbanzo beans. “It’s comfort and convenience,” explains Grill on the Gore’s Chef David Sanchez. “The idea is that you can go out on the Nordic track and Nordic ski and snowshoe or fat bike, then afterward you can come in and get warm with a full bar and a quick and easy bite.” The soup and chili bar is available seven days a week from 10:30 a.m. – 2:30 p.m. The bar will feature fresh made, artisan breads in addition to the soups and chili, plus a toppings

VAIL

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

PRICE

Soup and chili bar: $10; Starters: $7-$17; Soups, salads and sandwiches: $5-$15 •••

AMBIANCE

Warm and welcoming clubhouse •••

SIGNATURE DISH

Gore Chili

bar with necessary additions for customizing your lunch, like sour cream, cheese and more. Chef Sanchez is passionate about using quality, fresh ingredients and utilizes Colorado-sourced ingredients as often as possible; he also creates many accompaniments in-house, like sweet bacon jam or avocado relish. While the soup bar is available daily, the Grill on the Gore will be serving more substantial fare for the weekends (Friday, Saturday and Sunday) when the Nordic Center is open until 6:30 p.m. Summer favorites like the fish tacos and “No Bettah” burger make a wintertime appearance on the menu, in addition to new options like the

Range Chicken (which includes the bacon jam) and a veggie wrap with seasonal vegetables and homemade burrata. Chef Sanchez continues to focus on recognizable favorites with an elevated spin, but he’s also cognizant that the majority of his guests will be arriving rosy-cheeked from the winter air. In addition to the fingers, toes and soulwarming nature of the food, it’s also about the ambiance of the restaurant. “It’s just a warm place and a great place to come and meet after a day out on the track.” •

top A view of the new Vail Golf & Nordic Clubhouse from the Nordic ski track. above The restaurant features a full bar serving signature mules and hot drinks, and a nice selection of craft beers left Gore Buffalo Chili with Cowboy Cornbread and a Hot Toddy.

E AT

w i n t e r

2 0 1 8

PRICE

Appetizers: $9-$29 Mains: $11-$68 •••

AMBIANCE

Casual, yet upscale, fine steakhouse dining •••

SIGNATURE DISHES

Lamb Chop Fondue, Elway’s Salmon, Bone-in Ribeye

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

by ASHLEE BRATTON photos by CHARLES TOWNSEND BESSENT

VAIL

o say that Elway’s in Vail Village is known for its steaks is like saying John Elway played a little football. Precision, practice and perfection are part of the nightly play-by-play action that makes this steakhouse popular among both locals and tourists alike. USDA prime hand-cut beef is the star at Elway’s of Vail, whether a diner’s palate preference is a thick porterhouse, tender filet or juicy ribeye. To find this upscale eatery and be an active participant in the Elway legacy, stroll over the bridge and head towards the Lodge at Vail where a spectacular menu awaits. The sleek wooden beams nestled among modern stonework and crisp white linens beckon guests to enjoy the action of the main dining area, the privacy of the rounded atrium, or the crisp mountain air on the private patio. Executive Chef Jeremy Barrett is new to his role, and has crafted a terrific menu that includes old favorites and exciting new options. When asked the secret to their success, Barrett whispers, “It must be one of the 70 different spices

in our Elway's seasoning.” That is all he’ll reveal from the restaurant’s playbook. But simplicity can be found in pristine ingredients, such as the signature steaks that have delighted so many diners. From a demure 8-ounce filet to the decadent 28-ounce porterhouse, part of the fun is choosing one of the sauces — béarnaise, peppercorn, blue cheese and more. But the seafood list is just as deep: Maine lobster with drawn butter, Elway's Salmon with roasted shrimp and lump crab, and ahi tuna with wasabi pea crust and miso beurre blanc. STARTERS AND RIDE-ALONGS But don’t dive right into the main course. Starter menu all-stars include the musthave lamb chop fondue that is so tender Barrett boasts, “It can almost be eaten like a lollipop.” Also lining the A-list are the West Coast Goose Point oysters that are smooth enough for oyster newbies, followed by a touch of briny hurricane harbors that connoisseurs will love. On the Elway’s team is longtime sommelier Eddie Currie who is more than willing to be the coordinator for any one of the 350 options on their wine list. From deep reds to light whites, there’s a perfect match for the bone-in ribeye

with mouth-watering truffle butter or the dashi-braised sustainable Chilean sea bass. The final play of the evening should be a move towards the warm apple crisp that, according to Currie, will “warm you from the inside out. It’s just good food that makes you happy.” •

top Bone-in 22-ounce ribeye with a baked potato and Goose Point oysters. above Warm apple crisp topped with rum ice cream.

v a i l d a i l y

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

by KIMBERLY NICOLETTI photos by DOMINIQUE TAYLOR

t The 10th, mountain chic meets historic legend. Named after the 10th Mountain Division, which trained on nearby mountain passes over 75 years ago to play a vital role in World War II, The 10th commemorates the soldiers with its outstanding cuisine, service and ambience. As you dine inside The 10th, warm wood accents and stone wall architecture complement expansive views of the Gore Range. On the back deck, guests bask in the sun, watching skiers and riders make turns down Vail Mountain’s Challenge or Look Ma! runs. The 10th’s location, atop Gondola One at Mid Vail, makes for easy ski-in/ ski-out access, so it’s the perfect meeting place on the mountain. And, with its variety of experiences, from upscale, sit-down, swap-your-skiboots-for-slippers dining, to community seating in the lounge and a full a la carte menu, it pleases all palates. This season, Chef Tim McCaw has added new dishes to his everexpanding alpine cuisine, with updated

c o m

VAIL

THE 10th

twists on classic mountain fare, such as a lamb bratwurst burger with roasted pepper relish on a pretzel bun, European flatbreads and herbroasted chicken and pheasant pot pie. McCaw melds French, Swiss, Italian and Rocky Mountain cooking into a modern culinary vision, with delicately balanced flavors and fresh ingredients, resulting in thoroughly crafted cuisine. “Good food starts with good ingredients, and a fair amount of love,” says Jennifer Rizza, general manager of fine dining at Vail. “Chef

Tim is very passionate about cooking and sharing his love for the Rocky Mountains. He expresses this through his approachable and refined cuisine.” Guests can enjoy a fine meal within 90 minutes and leave feeling fully pampered and ready to hit the slopes again. The 10th offers a full wine list from the Wine Spectator Best of Award of Excellence-rated wine list, as well as craft cocktails, plenty of beer selections and even a three-course kids’ menu. The bar team values handcrafted cocktails, layering flavor profiles into each signature drink. They mix light and refreshing cocktails, from the Mtn Mule with blackberry syrup to the Alpine Spritz with aperol and rose kava to The Legacy, with hibiscusinfused gin and lemon. Dessert is also special at The 10th, with orange s’mores éclair or a gingerbread layer cake. Since The 10th is hugely popular during the peak lunch hour, reservations are highly recommended for the main dining room. Guests without a lift ticket or pass can purchase the Lift & Lunch package at the ticket window and receive a $20 credit toward their lunch check. •

PRICE

Appetizers: $14-$26 Entrées: $19-$32 •••

AMBIANCE

Lively! •••

SIGNATURE DISH

Oeufs en Murette — braised lamb with pearl onions, mushroom and a soft egg

S’mores tart with graham cracker shell, house-made marshmallows, milk chocolate mousse, chocolate ganache and toffee. left Chicken bruschetta with grilled chicken, crispy Parma ham, confit of heirloom tomatoes, provolone cheese and balsamic syrup on house focaccia. above

E AT

w i n t e r

2 0 1 8

LUDWIG'S BREAKFAST AT THE SONNENALP 20 VAIL ROAD | VAIL | 970.479.5429 | SONNENALP.COM

by MELANIE WONG photos by DOMINIQUE TAYLOR

VAIL

t would be misleading to call the morning meal at Vail’s Sonnenalp Hotel a “breakfast buffet” — breakfast extravaganza is a far more fitting term. Diners are greeted in the Sonnenalp’s newly remodeled Ludwig’s dining room with picture-perfect baked goods, brightly colored berries and tropical fruits, exotic-looking cheeses and meats, and rows of bright copper trays emitting enticing aromas. There’s even a whole honeycomb dripping fresh honey into a lovely porcelain dish. It’s a feast for the eyes as well as the other senses, and for a few moments, the display looks too beautiful to eat. That impulse is fleeting, though, and the next dilemma is deciding what you’ll eat first. Vanilla crème-filled blintz and lox bagel? Miniature salmon mousse cones alongside a slice of cheesy quiche? Or maybe you’ll go light with a petite acai bowl and a tiny mason jar filled with juicy blueberries. “Breakfast at the Sonnenalp is legendary and well-known,” says General Manager Stefan Schmid. “Everything is carefully and freshly prepared. The dishes are constantly changing, and the setting is romantic. Our new remodel took the entire experience up a notch. I think of it as a breakfast celebration.” The multifarious, luxurious spread laid out every morning matches Ludwig’s Old World-meets-mountainmodern décor: Bavarian-style carvedwood ceilings, moody paintings by Austrian and German artists, romantic windows that look out onto the Gore Creek, and sunlight flooding in from a glass atrium. Those who loved the Sonnenalp’s traditional European look need not fear. The restaurant’s remodel maintained Ludwig’s signature look and feel, but created an airy, open floor plan and added a circular dining station where guests can get made-to-order omelets. Light wooden floors replaced dark carpet, and the buffet line looks striking on a chilled black granite countertop, which doubles as a way to keep items cold. Even the side dish stations are far from simple. The bread table is laden with artisan rolls, loafs and even fresh, oversized German-style pretzels. Gluten-sensitive diners are

PRICE

$34 per adult •••

AMBIANCE

European-style breakfast in Bavarianinspired setting •••

SIGNATURE DISH

Made-to-order omelets

typically shocked to learn they have not only one, but several options from this table on any given morning. Don’t mistake the bread spread with the pastry station, where delicate cakes are baked into individualized containers, croissants are drizzled with chocolate and kids ogle handmade cake pops. Besides the aesthetic appeal of the spread, the attention to detail and individual portions also make for a special experience, says Sonnenalp Food and Beverage Director Daniel Spingler.

“Many buffets have big bowls of food. Everyone’s dipping into the same bowl,” explains Spingler, who is constantly working on little ways to further perfect the breakfast buffet. “There’s nothing wrong with that, but here, we elevate the experience by serving everything in individualized portions, like cakes baked in little jars or mini smoothies. You get the feeling it’s made just for you.” Ready for an indulgent brunch or leisurely breakfast? Hours are 7 a.m. to 11 a.m. Monday through Saturday, and 7 a.m. to noon on Sundays. • The redesigned breakfast buffet. right Eggs Benedict with tomato and avocado, served with hot chocolate in one of Ludwig's hand-painted Bavarian cups. above

v a i l d a i l y

•••

AMBIANCE

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

SIGNATURE DISH

Hand-tossed, New York style pizza

BLUE MOOSE PIZZA by HEATHER HOWER photos by DOMINIQUE TAYLOR and CHARLES TOWNSEND BESSENT

eaver Creek and Vail aren’t just high society, high prices and high-end menus. After all, sometimes a family needs a chance to sit back and enjoy a slice of pizza while discussing face shots, powder stashes and skating rink shenanigans. Blue Moose Pizza has two locations — one in Lionshead and one in Beaver Creek — and offers the space for families to relax and unwind, without blowing the bank. It's a winning combination, which is why Blue Moose turns 20-plus this season. Both locations are steps from ice rinks, so it’s easy to pop in for a quick snack and head right back out for the next adventure. Outdoor dining is always an option in sunny Colorado, and with Blue Moose’s spacious patios, outfitted with heaters, kids can continue their silliness while parents sip a Colorado beer, wine or handcrafted cocktail. The Old Nine is a fan favorite with local 10th Mountain Whiskey, simple syrup, bitters with a cherry and orange slice — it’s warming winter in a glass. The Dark + Snowy is best for a lazy afternoon: Montanya Oro Rum, ginger beer and lime. Refreshing and spicy, indeed. The pizzas go way beyond the typical slice: They are inventive and

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

a meal in itself, but don’t skip the starters: Greek, spinach or Caesar salad for the veggie-heavy start or the Italian salad that feels an awful lot like an antipasto salad. The hummus plate is a great way to sneak veggies in, with broccoli, celery and carrots and a Middle Eastern zing. THE MAIN EVENT There are entrée options — pastas and subs that are yummy and good for a post-ski meal — but the star of the Blue Moose show is the pizza. Blue Moose offers stone-ground whole wheat, traditional and gluten-free crusts, as well. The Winter Pizza is bright and lively and just right after a day on the slopes: Roma tomatoes, fresh basil, garlic, olive oil and mozzarella. Alright, there are a few of us who need meat on our pizza pie. Go for the Bacon Cheeseburger Pizza that swims in ground beef, bacon, onions, marinara, cheddar and mozzarella; or the Big Moose: pepperoni, sausage, Canadian bacon, black olives, mushrooms, onions, green peppers, marinara and mozzarella. Dive deeper into the menu with signature calzones, stuffed with ricotta and mozzarella and toppings that you crave: chicken, pesto, artichoke hearts, black olives, sausage, pepperoni — you get the idea. The options are endless and leave the family well-fed and happy. For those in a rush — powder is

calling or a meltdown is moments away — take advantage of the lunch special: a one-topping slice and soda for only five bucks. End the meal with a giant, bakedto-order chocolate chip cookie. Smiles all around and everyone’s ready for the next snowy adventure. •

top The popular Vintage pizza with sliced meatballs, roasted red peppers, sweet basil, marinara, parmesan and mozzarella. above Blue Moose has many premium options such as Cowboy Pizza, The Vintage, Mediterranean Salad Pizza, Autumn Pizza, Summer Pizza, The Big Moose, plus many others.

c o m

VAIL & BEAVER CREEK

PRICE

Appetizers: $4.95-$11.95 Pizzas: $13.95-$25.95 Slices: $3.25-$4.50 Entrées: $11.95

ART

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

Serving the Vail Valley since 1972

showroom in Avon and

810 Nottingham Road, Avon

experience rug love.

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

M A G I C A L E L I X I R S

Q U I C K O F

T H E

S O M E

photo by charles townsend bessent

O F

L I B A T I O N S A T

YA M A S U S H I Hot for Sensei: cucumber-infused vodka, strawberry-serrano puree and lime juice.

T O U R

L O C A L

E S T A B L I S H M E N T S

M O NTAU K S E A FOO D G R I LL The Double Dirty Martini, Old Man and the Sea with toasted pecan-infused Old Forester Bourbon, black walnut bitters and a sugar cube, and the cranberry-orange shrub with Peach Street Distillery Gin, cranberry-infused apple cider vinegar, orange bitters and soda. photo by dominique taylor

E LWAY ' S VAIL The Oh My Gourd with Rittenhouse Rye, housemade pumpkin syrup, sage and orange bitters, served on the rockâ&#x20AC;&#x2039;s. photo by charles townsend bessent

TAV E R N O N THE SQUARE Smoke Show Paloma: Dobel Diamante Reposado, Ancho Reyes, fresh squeezed lime juice, Izze grapefruit soda and a mezcal rinse. photo by charles townsend bessent

TH E B LU E P L ATE The Blackberry Rye Old Fashion with a hint of color. photo by charles townsend bessent

BACHELORS LOUNGE A Moscow Mule in a signature copper cup. photo courtesy the ritz carlton , bachelor gulch

TERRA BISTRO The Lady in Red includes Woody Creek Vodka, cinnamon-cranberry puree, rosemary simple syrup and a splash of Leopoldâ&#x20AC;&#x2122;s orange liqueur. photo by charles townsend bessent

Y O U D O N ' T

LEONORA Fun for the kids: the sâ&#x20AC;&#x2122;mores double fudge brownie with a toasted jumbo marshmallow and graham cracker cookie served hot in a miniature cast iron skillet. photo by justin q . mccarty

F O R G E T

S W E E T T H I N G A B O U T

D E S S E R T . . .

ALMRESI Traditional kaiserschmarrn with cherry compote. photo by christopher dillmann

FO N D U E AT H O M E Finish the night with chocolate fondue and all the accoutrements: berries, pretzels, doughnut holes and more. photo by dominique taylor

LOS AMIGOS Fried ice cream is a mix of textures, with the crisp outer crust and tortilla shell and the smooth ice cream. photo by charles townsend bessent

BISTRO FOURTEEN The list of house-made ice cream and gelato options changes constantly at the on-mountain restaurant. photo by christopher dillmann

TH E B LU E P L ATE An American version of the soufflĂŠ, the baked-to-order popover with a crispy exterior and a warm fluffy interior is served with fresh fruit and Lyleâ&#x20AC;&#x2122;s golden syrup. photo by charles townsend bessent

SPLENDIDO Swedish fish are trapped in a frozen "lake" made of red wine, lemon, coriander and blueberries, rimmed with coconut cream and amaretti biscuit. photo by dominique taylor

E AT

w i n t e r

2 0 1 8

FIGS ARE INVERTED FLOWERS.

Birds are not sensitive to a chili pepperâ&#x20AC;&#x2122;s spiciness.

Ginger is not a root but a rhizome, an underground stem.

PASTA TRANSLATION Ziti bridegrooms Farfalle butterflies Capellini thin hair, angel hair Fusilli long rifles

LEMONS USED TO BE SO RARE, THEY WERE PRESENTED AS GIFTS AMONG KINGS.

Vermicelli worms Linguine little tongues Penne pens or feathers Orecchiette little ears

ON AVERAGE, AMERICANS EAT 4 POUNDS OF BROCCOLI EACH YEAR.

CUMIN IS SAID TO SYMBOLIZE GREED.

I N T H E 1 8 T H C E N T U R Y, THYME WA S C O N S I D E R E D A HANGOVER CURE.

In the 5th century, the Catholic church declared the meat of young rabbits to a type of fish, and therefore acceptable to eat during Lent.

Kumquats used to be part of the Citrus family, but in 1915, they were given their very own genus, Fortunella.

At the school of medicine in Salermo, Italy doctors decided that everyone should eat ginger regularly in order to love and be loved like they were young!

Highlights from our 2017–18 Winter Season See the full lineup at VILARPAC.ORG

STARSHIP featuring MICKEY THOMAS

COLLECTIVE SOUL

Tue, Dec 26, 2017

Wed, Mar 21, 2018

JOHN MCEUEN MCEUEN AND AND FRIENDS FRIENDS JOHN

MIKE SUPER: SUPER: MAGIC MAGIC & & ILLUSION ILLUSION MIKE

KINKY BOOTS KINKY BOOTS

JOHN JOHN HIATT HIATT & & THE THE GONERS GONERS featuring SONNY LANDRETH featuring SONNY LANDRETH

BELA FLECK with BROOKLYN RIDER BELA FLECK with BROOKLYN RIDER

LET IT BE LET IT BE

present present “Will “Will The The Circle Circle Be Be Unbroken” Unbroken” Thu, Dec 28, 2017 Thu, Dec 28, 2017

Thu, Thu, Mar Mar 22, 22, 2018 2018

Tue, Jan 16 & Wed, Jan 17, 2018 Tue, Jan 16 & Wed, Jan 17, 2018

Sun, Mar 25, 2018 Sun, Mar 25, 2018

A Celebration of the Music of the Beatles A Celebration of the Music of the Beatles Tue, Mar 27, 2018 Tue, Mar 27, 2018

Fri, Jan 19, 2018 Fri, Jan 19, 2018

RENT RENT 20th Anniversary Tour

Snarky Puppy

20th Wed,Anniversary Feb 7, 2018Tour Wed, Feb 7, 2018

RICHARD MARX RICHARD MARX Fri, Mar 30, 2018 Fri, Mar 30, 2018

SNARKY PUPPY COMEDIAN JIM GAFFIGAN

DEVOTCHKA DEVOTCHKA Wed, Feb 16

Mon, Feb1719, Sat, Feb & 2018 Sun, Feb 18, 2018

Wed, Feb 16

LYLE LOVETT & ROBERT EARL KEEN SNARKY PUPPY

COMEDIAN JIM GAFFIGAN

Wed, 2018 Mon, Feb Feb 21, 19, 2018

Sat, Feb 17 & Sun, Feb 18, 2018

ONE NIGHT LYLE LOVETTOF & QUEEN ROBERT EARL KEEN Tue, Feb 27, 2018 Wed, Feb 21, 2018

GARRISON KEILLOR: ONE NIGHT OF QUEEN JUST PASSING THROUGH

Tue, Feb 27, 2018 Thu, Mar 1, 2018

THE THE COMMODORES COMMODORES Mon, Mon, Mar Mar 5, 5, 2018 2018

VIOLINIST VIOLINIST SARAH SARAH CHANG CHANG

Richard Marx

Mon, Mar 12, 2018

9 70 . 8 45 .T IXS | V IL AR PAC .O RG Bela Fleck

Enjoy the Sunny Side of Vail... 1000 Spraddle Creek Enjoy endless sunshine and magnificent panoramic views of Vail Mountain from every room in this breathtaking home located in Vailâ&#x20AC;&#x2122;s most exclusive private, gated neighborhood. Boasting over 12,000 square feet, this five bedroom, nine bath home includes custom infinity pool and spa hot tub, office tower, movie theatre, spacious home gym with steam shower, detached massage hut, and oversized four car garage.

1179 Spraddle Creek Bathed with sunlight this elegant five bedroom, six bath home has sweeping ski slope views from every room. Beautiful wood and stone detailing throughout create a warm and inviting atmosphere. Media room, meditation room, custom spa and traditional European AGA stove with copper detailing are just a few of the custom touches that make this home so unique.

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