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Vail Ale House vail
2161 North Frontage Road / West Vail 970.476.4314 / vailalehouse.com by Kim Fuller photos by Justin McCarty
Apps $7-$14, Entrees $12-$19 • Ambiance Warm, comfortable and friendly • Signature dish Rattlesnakes — the Vail Ale House bacon-wrapped jalapeño popper • perfect for Beer aficionados, groups of friends, sports fans Price
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very community needs a coveted local watering hole like the Vail Ale House Kitchen & Tap — a place where camaraderie and traditions are born from food, friends and football Sundays. The West Vail establishment has not only brought in a consistent local social scene, but has also created a diverse menu highlighting pub fare’s potential as true contemporary comfort. “We are really excited to be going into our second winter,” explains Jason Barber, Vail Ale House general manager. “I think the word is out there a little bit more than it was last year, and we are
looking forward to getting more people in here and to showcase what we have been doing.” The central, double horseshoe bar is a definite draw into the large space, where more than 20 taps are aligned and dedicated to the best brews from around Colorado and all over the country, with 10 out of the 20 selections in frequent rotation. The Ale House has started to incorporate beer dinners into their list of annual events, which can be the perfect way to taste a variety of menu items with themed beer pairings. Craft food for craft beer For a game-day snack or to start off dinner, try the signature “Rattlesnakes” appetizer. This staple is the Ale House version of jalapeño poppers — crispy, savory and spicy bites of bacon-wrapped and herbed cream-cheese-stuffed jalapeños. A pint of Firestone Walker Brewing Company’s Pivo Hoppy Pilsner is a good choice to cut the heat from the peppers, or try New Belgium Brewery’s seasonal selection, the Accumulation White IPA — both beers have distinctive flavor, but share the same lightweight and flavor-heavy characteristics. Healthier fare is readily available as well. The hummus plate is a house-made favorite, as well as the side of brussel sprouts, roasted with sea salt, garlic and honey red wine drizzle. Entrees include creatively crafted variations of comfort food, such as the fig flatbread— homemade pizza crust topped with crème fresh, goat cheese,
and red wine-balsamic poached figs, balsamic onions and fried sage, and the braised beef taco—made with beef braised in Bonfire Brewery’s Vanilla Porter, and served with cotija cheese, salsa verde, pico de gallo, sour cream and jalapeño. Barber says the top-notch cuisine, microbrews and craft cocktails at the Ale House are all elements that are aiming to create new awareness of the delicious dining available outside of the village. “It’s hard to walk into a strip mall and expect this great space when you come in,” he says. “As well as the quality of food and beer you get to experience while you are here.” But that’s precisely what happens at the Vail Ale House. •
top Pan seared Scottish salmon with basil cream sauce over mixed greens with Brussels sprouts paired with a Dead Guy English Strong Ale from Rouge Ales. left Rattlesnakes: jalapeños stuffed with herbed cream cheese, wrapped in double-cut bacon, paired with an Accumulation White IPA from New Belgium.
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