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VIN48 AVON
48 E. BEAVER CREEK BLVD. AVON, COLORADO 970.748.WINE / VIN48.COM
by SUZANNE HOFFMAN photos by DOMINIQUE TAYLOR
F
ollow the locals. That’s useful advice travelers seeking delicious food and wine experiences should follow. In the Vail Valley, one of the places savvy locals frequent is vin48 in Avon, the front porch of Beaver Creek. On warm summer evenings, when the glass wall is opened and the dining room and patio merge, partners Greg Eynon, Collin Baugh and Charles Hays welcome guests to their al fresco dining oasis. A 32-bottle Enomatic machine dominates vin48’s signature bar. The preservation and dispensing system allows Wine Director Eynon the opportunity to offer an array of wines by the glass, great for happy hour or when consensus can’t be reached at the table on that baffling question: red or white? Not enough choices? Eynon gladly will recommend something from the cellar stocked with over 500 distinctive labels, mostly from family-owned wineries. Like the menu, the wine list changes with the seasons. Eynon notes, “I try to maintain a year-round core list, but I do change up the by the glass offerings in the summer to lighten things up.” He believes red wines are well-suited for summer when he leans toward “brighter, livelier reds with vibrant red fruit and nice acidity.” Vin48 is as much about food as it is about wine. Eynon and Executive Chef Hays skillfully marry the two crucial gastronomic components of a great dining experience. Hays describes himself as a “sponge” who loves plowing through cookbooks and magazines for culinary inspiration. It shows in his eclectic, seasonally changing menu. “Being a locavore in Colorado is difficult,” he acknowledges, “but summer provides an opportunity to incorporate fresh, local ingredients into my menu.” Once the snow melts and green replaces the leaden colors of mud season, light fare perfect for warm summer evenings dominate the menu. For his twist on sashimi, Hays unites delicate slices of Kona Kampachi, a popular ocean-farmed fish from Hawaii, topped with black Kilauea salt for a crunchy contrast, with fried julienne
carrots, sweet-and-spicy pickled Fresno peppers, Hearts on Fire micro greens, shiso oil and a palate-cleansing slice of house-made pickled ginger. Eynon recommends Salomon Undhof Riesling as a vinous companion “to tame the heat and balance the sweetness” of the dish. “Peaches” is the prized member of Hays’ culinary team responsible for the restaurant’s signature grilled meats. “She” is actually an “it:” a peach wood fired grill used to produce succulent, delicately smoked grilled meats and fish. One popular grilled item this summer is the 7X short rib. For this delectable “East meets West” dish, Hays pairs the prized Colorado high country beef with a combination of Korean flavors, including spicy pickled daikon and shiso leaf and scallion salad. For this dish, which Eynon says “has a lot going on,” he recommends Provencal AIX rosé that possesses a “slight herbaceous quality that plays well with the shiso salad.” Daily specials give the entire kitchen staff the opportunity to contribute their ideas and stretch their creative muscles. “I prefer this approach,” Hays explains, “because the staff is able to take ownership and pride in a dish they create, which ultimately benefits guests.” Take locals’ advice this summer and escape to vin48 for Rocky Mountain vinous and culinary adventures. Kona Kampachi crudo with Fresno peppers, carrots, shiso oil and micro greens. above Roasted baby root vegetables with snow peas and z’aatar-spiced yogurt. right Pan-seared cobia basted with tarragon butter, served with purple potato hash and pepper puree. top
PRICE
Small plates: $9-$15 Large plates: $26-$32 •••
AMBIANCE
Energetic locals’ spot with great views •••
SIGNATURE DISH
Meats and fish grilled over peach-wood fire •••
KID-FRIENDLY?
Yes
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