an epicurean experience - w i n t e r 2019 -
PHOTO THE DISH GALLERY CULINARY C UP LHIO NTAOR Y G PAHL O LE RY TO GALLERY
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At the Table T H E B E S T R E S TA U R A N T S O F T H E VA I L VA L L E Y
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EDITOR’S LETTER
VAIL DAILY PUBLISHER Mark Wurzer | mwurzer@vaildaily.com
IT MUST HAVE BEEN A DECADE AGO THAT CHEF
Paul Ferzacca invited me into La Tour’s tiny kitchen to learn how to make omelets. When I arrived, he handed me a bowl of bacon fond to nibble on as we worked through the 60-second magic of omelet-making. Such simple ingredients, such a streamlined process. It has ended up being one of those life lessons that’s both an integral and necessary part of my existence, much like typing or brewing coffee. It’s not a bad thing to know how to feed yourself, and well, in a couple of minutes. I’ve always been grateful for my job, which grants me a behind-the-scenes look into many of our valley’s kitchens. Over the years I’ve gotten to learn such things as how to roll gnocchi at Splendido, how to create a bountiful meze display at Blue Plate and other culinary know-how. But the EAT time of year gives me a different perspective. We turn our focus to who’s serving what, what they’re inspired by, and how it all comes together for those sitting in the dining room. It’s a space where ideals meet reality, and primes us for a season living, playing and, of course, eating in our community. Our mission at EAT is to capture the essence of a restaurant much like an illustrator does with a caricature. The restaurant owners ask us to come in and we do. We taste things, talk to the chef and then try to capture it in writing and photography. We do this every season, so that the information in these pages is as current as possible, reflecting today’s menus and inspirations. So read on and see what Eagle County’s considerable culinary talent is fired up about right now.
EDITOR Wren Bova | wren@vaildaily.com
ART DIRECTION & DESIGN Carly Arnold Creative | hello@carlyarnold.com
PHOTO EDITOR Dominique Taylor | taylordmedia@icloud.com
FOUNDER Mark Bricklin | brickvail@gmail.com
ADVERTISING SALES COORDINATOR Chelsea Rosenthal | crosenthal@vaildaily.com
ACCOUNT MANAGERS Sandie Aveil | saveil@vaildaily.com Carole Bukovich | cbukovich@vaildaily.com Danielle Chelette | dchelette@vaildaily.com Patrick Connolly | pconnolly@vaildaily.com Graham Danzoll | gdanzoll@vaildaily.com Meghan Scallen | mscallen@vaildaily.com Jennifer Wuebbolt | jwuebbolt@vaildaily.com
CONTRIBUTORS Kristin Anderson, Charles Townsend Bessent, Will Brendza, Katie Coakley, Christopher Dillmann, Kim Fuller, Brenda Himelfarb, Heather Hower, Traci J. Macnamara, Justin Q. McCarty, Kimberly Nicoletti, Melanie Smith, Melanie Wong
ADVERTISING DESIGN TEAM MANAGER Afton Pospíšilová | apospisilova@cmnm.org
Happy EATing,
ADVERTISING DESIGN TEAM Carl Chiocca, Jordan Lugibihl, Madelyn Lybarger, Malisa Samsel
Wren Bova EDITOR
CIRCULATION MANAGER David Hakes | dhakes@vaildaily.com
SWIFT COMMUNICATIONS PRESIDENT Bob Brown | rbrown@swiftcom.com
COLORADO MOUNTAIN NEWS MEDIA GM Jim Morgan | jmorgan@cmnm.org
CMNM EAST ASSOCIATE GM Meg Boyer | mboyer@summitdaily.com
SWIFT MAGAZINE DIRECTOR
ON THE COVER: PHOTO BY JUSTIN Q. MCCART Y The Spanish octopus with Romesco at WYLD at The Ritz-Carlton, Bachelor Gulch, is as pretty as a garden in bloom.
Susan Ludlow | sludlow@swiftcom.com
COLORADO MOUNTAIN NEWS MEDIA PRODUCTION DIRECTOR Bill Walker | bwalker@cmnm.org The Vail Daily is a wholly owned subsidiary of COLORADO MOUNTAIN NEWS MEDIA 200 Lindbergh Drive | P.O. Box 1500 Gypsum, Colorado 81637 p. 970.328.6333 | f. 970.328.6409 Copyright ©2018 Colorado Mountain News Media. All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited.
Just Steps to the Slopes... 454 Beaver Dam Road Located 50 steps off the slopes, this authentic European Chalet offers six bedrooms, nine baths, family room, media room, office, and ski-room. Expansive outdoor living areas include fabulous spa grotto with fireplace, and is just a short walk to the heart of the Village.
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82 W. 0eadoZ 'riYe Ideally located on the banks of Gore Creek in Vail VillaJe this ÂżYe bedrooP seYen bathrooP residence boasts location YieZs and lu[ury. Four Seasons Jold PePbership included.
285 Bridge Street Vail, Colorado 81657 970/476.1987 www.ronbyrne.com
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PHOTO EDITOR’S LETTER THIS FALL , BEFORE JUMPING INTO WORK ON WINTER E AT,
I managed to squeeze in a quick trip home to New Zealand. As a photographer, travel and food are my inspiration. The ability of food to bring together family and friends while also being an expression of love, passion, creativity and culture always ignites my own creative juices. So I documented almost my entire trip from a culinary perspective. I photographed dumplings during a layover dim-sum lunch, a family tradition, in Sydney with my uncle and cousins, and then fresh oysters with avocado gazpacho at a food festival in Auckland with my dad. I shot traditional New Zealand meat pies, a childhood favorite, on the way to the hot springs with my mum and brother, and a seafood custard that turned into soup the instant you put it in your mouth during a fine dining Japanese degustation meal that challenged my own food prejudices. Food, throughout my trip, was both a trip down memory lane and an exciting adventure into the unknown. As I began working on EAT I realized that a tour through the Vail Valley’s best eateries evoked the same emotions. I shot restaurants that I have being going to since I moved here, where I have made best friends and a plethora of happy memories. I also photographed dishes that were so beautiful and foreign to me, it made me question my own taste. I went around the world in flavors and never left the valley. For this season of EAT it is my hope that the images we have created will inspire you to take a delicious tour of our valley. Let us introduce you to a tasty new adventure and bring you back to some of your favorite culinary memories, all with those you love. Let the tour begin. Dominique Taylor PHOTO EDITOR
O C T O B E R 2 8 , 2 0 18 Flaxton Road Bakery on the way to Hanmer Springs Mince pie and steak and cheese pie with tomato sauce and L&P soda — a special New Zealand soda called Lemon and Paeroa, originally from the New Zealand town of Paeroa — world famous in New Zealand.
Enjoy the Sunny Side of Vail...
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285 Bridge Street Vail, Colorado 81657 970/476.1987 www.ronbyrne.com
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21 PHOTO GALLERY Beautiful creations from talented chefs. BY DOMINIQUE TAYLOR, KRISTIN ANDERSON AND CHARLES TOWNSEND BESSENT
29 THE EAT COMPENDIUM Snapshot views of the county's best restaurants. BY EAT STAFF
94 THE STRONG VIEW A selection of adult beverages from local restaurants BY EAT PHOTOGRAPHERS
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SOUP’S ON
PARTING SHOT
Cozy in with these three easy, nourishing soups from Chef Weston.
PHOTO BY CHARLES TOWNSEND BESSENT
BY KIMBERLY NICOLETTI
PIADESIGN $25-$90 bags
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Next to the Bookworm in the Edwards Riverwalk | 720.308.6268
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EAT HERE NOW AT LARGE 29 Fondue at Home 30 Chef Weston
BEAVER CREEK 31 8100 Mountainside Bar and Grill 32 Mirabelle 33 WYLD at The Ritz-Carlton, Bachelor Gulch 34 The Ritz-Carlton, Bachelor Gulch 36 Toscanini Ristorante 37 Allie’s Cabin 38 SaddleRidge 39 Beano’s Cabin 40 Zach’s Cabin 41 Splendido at the Chateau 42 Hooked 43 Revolution 44 Dusty Boot Roadhouse 45 Colorado Tasting Room 46 Grouse Mountain Grill
AVON 47 Maya Modern Mexican Kitchen and Tequilería 48 Sauce on the Creek 49 Vin48 50 Beaver Liquors 52 Blue Plate 53 Bob’s Place 54 Pho 20 54 Loaded Joe’s 55 Nozawa 55 China Garden 56 Foods of Vail 92 Pazzo's Pizzeria
EDWARDS 57 Zino Ristorante 58 Eat + Drink Edwards 59 Vista at Arrowhead 60 Gore Range Brewery 61 The Rose 62 Marko’s Pizza
62 Fiesta’s! Cafe and Cantina 63 The Bookworm of Edwards 63 Village Bagel 64 Lauren’s Kitchen 64 Sundae
EAGLEVAIL 65 Rocky Mountain Taco
MINTURN 66 Turntable Restaurant
VAIL 54 Loaded Joe's 64 Sundae 67 Westside Cafe 68 Bōl 69 The Fitz Bar & Restaurant 70 La Bottega 71 Elway’s Vail 72 Flame at Four Seasons Vail 73 The Remedy Bar at Four Seasons Vail 74 Pepi’s Bar and Restaurant 75 Grill on the Gore 76 El Sabor 77 Garfinkel’s 78 Leonora Restaurant 79 Alpenrose 80 Almresi 81 Vail Ale House 82 Tavern on the Square 83 The 10th 84 Bistro Fourteen 85 Game Creek Restaurant 86 Fall Line Kitchen & Cocktails 87 White Bison 88 Terra Bistro 89 Matsuhisa Vail 90 La Tour 91 Udon Noodle 91 Joy Sushi 92 Joe’s Deli 92 Pazzo’s Pizzeria 93 Big Bear Bistro 93 DeliZioso Mercado
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If you or a loved one is experiencing an emergency, you want the conƓdence of Nnowing youōre going to the right place for care. 8nliNe a freestanding emergency department, Vail Health Hospital is a Level III Trauma &enter, open with board certiƓed trauma and orthopaedic surgeons, a cardiac cath lab and emergency helicopter transport. %eaver &reeN 0edical &enter provides emergency services at the base of the 6trawberry 3arN chairlift in %eaver &reeN. 0inor illnesses and inMuries can be treated at one of our urgent cares in Avon or Gypsum.
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v a i l d a i l y
Photo editor Flavors you're excited about Pistachios for sweet, savory and a snack. Cookbook you're enjoying The Turkish cookbook Wren gave me. Dish you're always asked to make There are pretty high food standards in my gathering of friends so you have to mix it up. Favorite meal to share Tiramisu. Kitchen luxury you enjoy A pop-up outlet next to my sink. City you'd like to eat your way through Istanbul. If you could grow anything Lemons. Food truck Vail needs Not telling in case I decide to do it.
Writer Cookbook you're enjoying A recently rediscovered Southern Living Party Cookbook from 1972. Dish you're always asked to make for gatherings Avocado tartar. Favorite meal to share My mom's chicken and noodles. Kitchen luxury you enjoy A mandolin. City you'd like to eat your way through Tbilisi, Georgia. Food truck Vail needs Bahn mi.
TRACI J. MACNAMARA
KIM FULLER Writer Dish you're always asked to make for gatherings Salads with delicious details. Favorite meal to share Brunch. Culinary inspiration Mole Verde from a recent trip to Santa Fe, New Mexico. City you'd like to eat your way through Rome. If you could grow anything, what would it be? Wine grapes. Food truck Vail needs Street Tacos + Tequila.
CHARLES TOWNSEND BESSENT
KATIE COAKLEY
Writer Favorite meal to share A big pan of lasagna. Kitchen luxury you enjoy Battery-powered latte frother. Culinary inspiration My mom. City you'd like to eat your way through Tokyo, Japan. If you could grow anything, what would it be? Really good tomatoes (in Edwards, ha). Food truck Vail needs Belgian waffles: perfect après-ski snacks.
KIMBERLY NICOLETTI
HEATHER HOWER Writer Flavors you're excited about I made pumpkin curry with roasted vegetables recently. I was dubious... it was amazing. I cannot wait to make it again with a little more heat and cilantro for brightness. Cookbook you're enjoying I'm more of an internetsearch cook. Favorite meal to share Breakfast before a ski day. Kitchen luxury you enjoy A large glass of red wine while cooking. Culinary inspiration I found my grandmother’s handwritten cookbook recently; I love to pull it out and peruse it. City you'd like to eat your way through I haven't been let down with NYC yet, so why not continue? If you could grow anything, what would it be? Big, red, juicy heirloom tomatoes. At this point, I would settle for one little cherry tomato.
Writer Favorite meal to share Fondue. Kitchen luxury you enjoy Well, if I had a personal chef, I'd REALLY enjoy that. City you'd like to eat your way through Chicago. If you could grow anything, what would it be? An all-organic garden.
MELANIE WONG Writer Cookbook you're enjoying Not a cookbook, per say, but I'm working my way through The Bar Book to up my cocktail technique. Favorite meal to share Homemade pizza! Kitchen luxury you enjoy I never considered a gas stove a luxury until I moved into a house with an electric stove. We just got a new gas range, and I love it. Culinary inspiration I've been challenged to come up with creative and satisfying vegetarian dinners lately. City you'd like to eat your way through Vancouver. If you could grow anything, what would it be? I wish mushrooms were something you could plant in the garden bed.
Writer & Photographer Flavors you're excited about I’m in the process of exploring curries. There are so many! Cookbook you're enjoying Trusty Rusty has been a steadfast kitchen friend. River Road Recipes: The textbook of Louisiana cuisine. Dish you're always asked to make for gatherings Gumbo. Favorite meal to share Crowd around a picnic table for a crawfish boil. Kitchen luxury you enjoy Vitamix blender. Culinary inspiration Shooting for EAT magazine — seriously. We have an amazing concentration of insanely creative chefs and photographing their creations is the definition of culinary inspiration, at least for me. City you'd like to eat your way through Morocco. If you could grow anything, what would it be? Time and money. But I’ll settle for some really nice tomatoes. Food truck Vail needs Donor Kababs. I’ll just keep saying it and maybe it'll come true.
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DOMINIQUE TAYLOR
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WILL BRENDZA Writer Cookbook you're enjoying Anthony Bourdain's Appetites. Dish you're always asked to make for gatherings Grilled habanero-lime chicken thighs. Favorite meal to share A fat bowl of fresh paella. Kitchen luxury you enjoy You gotta splurge on that chef's knife. City you'd like to eat your way through Tokyo would be both strange and exciting, I think. If you could grow anything, what would it be? Mushrooms (the gourmet kind). Food truck Vail needs Where my falafel at?
BRENDA HIMELFARB
CONTRIBUTORS
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Writer Flavors you're excited about The ambrosial flavors of the salads I devoured in Israel were incredibly delicious. My tastebuds were beyond happy! Cookbook you're enjoying Because, many times, I'd rather be hiking than cooking, I like Martha Stewart's Quick Cook
Dish you're always asked to make Honey-mustard salmon with bread crumb and nut coating. Favorite meal to share Anything Italian. Kitchen luxury you enjoy Microwave. Culinary inspiration Food truck owner in the movie Chef. You go guy!! City you'd like to eat your way through Paris. If you could grow anything Any type of tomato. Food truck Vail needs A barbecue food truck with a not-too-hot sauce.
MARK BRICKLIN EAT Founder Flavors you're excited about Indian fusion. Cookbook you're enjoying From My Mother’s Kitchen. Dish you're always asked to make Italian chicken cutlets with rice. Favorite meal to share I never like to share! Kitchen luxury you enjoy Vitamix. Culinary inspiration Teppanyaki, fondue, Indian. City you'd like to eat your way through Las Vegas. If you could grow anything Ground Cherries. Food truck Vail needs Luke’s Lobster.
WREN BOVA Editor Flavors you're excited about Middle Eastern anything. Cookbook you're enjoying I’m loving the Food 52 club. We choose a book (or two) each month and cook from it, sharing photos, advice and more. Dish you're always asked to make Appetizer Surprise, Grandma Wanda’s awesome appetizer made from bacon, sugar and Club crackers. Surprise, it’s an appetizer! Favorite meal to share Dumplings, buns and dim sum, especially with my daughter. Kitchen luxury you enjoy There is nothing like my Le Creuset braisers and Dutch ovens. Culinary inspiration Stories. City you'd like to eat your way through Jerusalem.
JUSTIN Q. MCCARTY Photographer Flavors you're excited about Chocolate and jalapeño. Favorite meal to share Nachos. City you'd like to eat your way through Sayulita. If you could grow anything, what would it be? Jumping beans. Food truck Vail needs Rocky Mountain Taco.
MELANIE SMITH KRISTIN ANDERSON Photographer Cookbook you're enjoying Hershey’s Chocolate Baking. Favorite meal to share Chicken Paprikash, from my Croatian roots. Kitchen luxury you enjoy Coffee maker. City you'd like to eat your way through Anywhere in Italy. If you could grow anything Mushrooms and an avocado tree.
CARLY ARNOLD Designer Dish you're always asked to make Mac and cheese. Favorite meal to share Brunch at our house on a snowy winter morning. Kitchen luxury you enjoy Double-oven. Culinary inspiration My mom. City you'd like to eat your way through I recently ate my way through Nashville and it was wonderful. If you could grow anything Because we go through so many in our house, bananas or avocados. Food truck Vail needs Thai food.
Writer Flavors you're excited about Homemade chai. Cookbook you're enjoying The Art of Simple Food by Alice Waters Dish you're always asked to make Mushroom and leek bread pudding. Favorite meal to share Salmon burgers or curry. Kitchen luxury you enjoy Lemon squeezer and a vanilla bean. Culinary inspiration Our ice cream maker has inspired us to get so creative — frozen yogurt, granita and good old-fashioned ice cream. Inspiring us to think outside the box — or carton. City you'd like to eat your way through Istanbul. If you could grow anything Peaches and Black Forest brand gummy bears. Food truck Vail needs Pies of all kinds.
VAIL
Akoya Pearls Old Chinese Mother of Pearl Gambling token, 14k Gold
DAN TELLEEN
Creating Heirlooms Since 1970
VAIL VILLAGE 970.476.4760
Tower of Power
The guacamole at Maya Modern Mexican Kitchen and Tequileria is made table-side and embellished with ahi tuna, among other options. PHOTO BY KRISTIN ANDERSON
The Julia Child crepe at The Bookworm of Edwards includes Nutella and powdered sugar; upgrade it with strawberries. PHOTOS BY DOMINIQUE TAYLOR
What Julia Wants
Ooh - la - foie
At The Rose, Chef-Owner Bryan Redniss creates nigiri with Hudson Valley foie gras. PHOTO BY DOMINIQUE TAYLOR
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Bol's Tempura Veggie appetizer is the perfect finger food and comes with dipping sauce. PHOTO BY DOMINIQUE TAYLOR
Action S hot
i l d a i l y . c o m A noriv acloud adorns Tavern 2on5
the Square's Noodle Bowl. PHOTO BY CHARLES TOWNSEND BESSENT
Ful l
n e m a Moon over R
Matsuhisa Vail's vegetable handroll includes a variety of crisp-tender veggies. PHOTO BY DOMINIQUE TAYLOR
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v a i l d a i l y
1.844.4FONDUE FONDUEATHOME.COM
by BRENDA HIMELFARB photos by DOMINIQUE TAYLOR
I
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. Like Brillat-Savarin, Fondue at Home prepares the meal with the unique flair of the Swiss, utilizing elegant ingredients to satisfy the most discriminating. And, they bring it all it all to your home — from the food and fondue spears to the pots and the burners. “We prepare the entire party in our commercial kitchen,” says Derek George, owner of Fondue at Home.
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“Everything is prepared ahead of time. Then the chef arrives, sets out a whole fondue party, gets the party going and, then, leaves. When the party is over, everything goes back in a kit, a container we’ve provided, and we come back and pick it up the next morning. If a client wants a catered fondue party, we offer that as well. The chef will stick around, facilitate the party and clean everything up.” George began Fondue at Home in 2014 and has an array of repeat clients including locals, as well as visitors. “It all began when I was just thinking about this valley,” says George, “and how so many people arrive here and stay in a large home with their entire family. Sometimes they just want to hang out and not have to deal with ‘weather,’ as we locals call it. They don’t want to deal
PRICE
Starting at $38 per adult and $24 per child •••
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3-Fondue/4-Course Meal
with the snow. I thought how cool it would be to bring an entire fondue party to someone’s home.” And so Fondue at Home began. For its traditional Swiss fondue, Fondue at Home offers a special blend of Gruyère and Emmentaler Swiss cheeses, melted into dry white wine and spiced with nutmeg and Kirschwasser cherry brandy. It’s served with chunks of French baguette, cubed imported French ham, broccoli, apples, cocktail onions and cornichon gherkin pickles. The steak fondue chinoise includes prime Black Angus steak and mushrooms heated in beef bone broth and served with original dipping sauces. Lobster tail, shrimp and salad and even gluten-free bread can be included. And, of course, the meal is not complete without a chocolate fondue dessert, served with organic fruit.
“I look at a fondue party as an ‘experience,’” says George. “It’s not just dining. It’s a way to create memories with your friends and family. The whole nature of fondue is communal where people can share stories over a fondue pot. I think that’s one of the things that draws people to it. It’s more than just cheeseburgers and fries or a pizza dinner. Kids like to eat that way, too, and it gets them involved. It’s family oriented, a memory-making experience. That’s really what I love about fondue.” • top 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.
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CHEF WESTON
HE COMES TO YOU 816.550.6357 | CHEF-WESTON.COM
by BRENDA HIMELFARB photos by ALP & ISLE
T
he first thing you’ll notice upon meeting Chef Weston is that his personality exudes joy. He absolutely loves what he does and that joy is reflected in the food he prepares that eventually is brought to the table. From the start of your meal to the very last bite, somehow, your taste buds know this. “It’s all about the guests,” says Weston. “There’s something about having someone cooking in your home that, in its own way, brings romantic quality just by bringing people together to share a meal.” It’s no surprise, then, that Weston prefers the old-school approach of meeting potential clients in person, if possible, rather than by phone or email, because he believes chemistry is important. “Whether clients live locally or are here on vacation, it’s important that they are comfortable with me,” he says. “That’s the priority. And, as well, it’s one of my perks to get to personalize the meal for the host.” This chef’s experience extends to his teaching cooking classes for adults and kids, and, as a certified sommelier, is practiced in pairing wines with each course he presents. As well, he personally knows all of his vendors from the local farms that provide his produce to those from whom he buys meat and fish. Weston’s cooking skills are known to impress one and all and they are also taken by his innate understanding of recognizing the real meaning of shared meals. “Just reminding everybody of
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how much fun it can be to enjoy meals together and enjoy memories is what it’s about. That’s what I love about what I do.” The creativity of this chef is endless. He never repeats menus and caters to every style, from rustic cast iron and slate rock to sleek, white porcelain. At large parties and weddings, Weston prefers setting up food stations so guests can mingle. Again, bringing guests together is paramount to this chef. “I want people to remember not just the food, but that it’s important to
have fun. I love when the families are in the kitchen with me; I love to talk about food, show them how I prepare various dishes. It shouldn’t be such a formal thing. Yes, the service and the food need to be perfect, but the whole ‘happening’ should be causal and fun.” Weston likes to say he “keeps it simple.” Let’s just say, it might look simple, but his cooking speaks for itself. He consistently reveals sumptuous cuisine in his unassuming manner. “I enjoy every aspect of what I do,”
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Comfortably gourmet •••
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Entirely customized menus
says Weston, “from the beginning by creating a specific menu, to finally serving it and interacting with the guests. I enjoy talking about food and sharing experiences, as a lot of times the food and dishes that I make have a great story behind it. And I enjoy sharing, perhaps, a nostalgic feeling about a dish.” And that feeling of nostalgia as well as warmth permeates the entire Chef Weston experience. His goal to create a festive experience about friendships and being able to share a sumptuous meal. • Chef Weston creates original menus for each event, personalizing them to fit the occasion. left Though the food and service have to be perfect, the fun factor is also important. above
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8100
MOUNTAINSIDE BAR & GRILL
by KATIE COAKLEY photos by JUSTIN Q. McCARTY
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here’s nothing like the cheerful crackling of a warm fire to warm the spirits (and the fingers) during the winter. At Park Hyatt Beaver Creek, the dancing flames are not just relegated to the outdoor firepits and the eye-catching dual-sided fireplace in the dining room of 8100 Mountainside Bar & Grill. Inside, the kitchen, a large wood-fired grill holds court, kissing lamb, trout, elk, steak and even oysters with its tongues of flame. The result? An elemental experience. Sip on a specialty winter cocktail, like the Winter Berry ‘Tini (a blend of gin, Grand Marnier and cranberry juice that will put a festive bloom in your cheeks), and begin the wonderfully difficult decision of what to order. The appetizers are hale and hearty, perfect for whetting one’s appetite. The Katahidin lamb sausage is a perfect starter: the sausage is a bit spicy and satisfying while the smoked lemon yogurt is a cool accompaniment and palate pleaser. New for the winter, Chef Wade Eybel has created cast iron dishes designed to serve the table, family-style. “We were searching for identity in the menu and what we do here and who we are,” Eybel says. “Who we are is who our customers are.” To feed the families that flock to the
slopes of Beaver Creek and frequent 8100, the cast iron dishes are designed to serve two to four people, focusing on quality ingredients and fresh flavors. Take, for example, the black truffle roasted Jidori chicken: A whole chicken, this heritage breed is considered the “Kobe beef of chicken” and is accompanied by fingerling potatoes, black pearl bacon lardon and caramelized onions. The Colorado rack of lamb is a ten-bone rack which can easily feed a group of four, or two very hungry guests. Eybel says it’s a great way to satisfy a family quickly: With one order, the table is fed with minimum fuss. Alongside the family-style fare are plenty of single entrée options, too, highlighting the flavors of quality ingredients with smoke and fire. The red miso on the roasted salmon provides a new flavor twist on a classic dish while the texture of the tobiko (flying fish roe) plays well with the crispy wakimi seaweed salad. The dish’s composition would look at home in a modern art museum, proving that a dish can taste as lovely as it looks. Eybel is picky with his purveyors, sourcing meat from Colorado farms like Mountain View Pork Farm as well as local butchers: The lamb sausage is from Colorado Meat Company in Avon. A specialized dish is the 28-day dry-aged bone-in NY steak: Already a top cut of meat, the dry aging concentrates the flavor, making a great steak even better.
50 WEST THOMAS PLACE | PARK HYATT BEAVER CREEK 970.827.6600 | HYATT.COM/GALLERY/BEAVE8100
That’s what dining at 8100 is all about, says Chef Eybel: “Really, really simple cooking techniques, straightforward ingredients, elements of smoke and fire, family-style and shareable.” So the next time you’re searching for sustenance in Beaver Creek, follow the smell of the smoke to 8100 and feast on food that’s been kissed by flame. • Winter Berry 'Tini with Tanqueray gin, Grand Marnier, cranberry juice and fresh rosemary. top right Red miso-roasted Norwegian salmon with edamame puree, wild mushrooms, tobiko and crispy wakame seaweed salad. below Katahidin lamb sausage with Colorado lamb, falafel, herbs, peach wood-smoked lemon yogurt and Colorado feta cheese. top left
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Appetizers from $14-$140 (large seafood tower); entrées from $28-$180, a ten-bone rack of lamb •••
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Upscale family and finedining experience •••
SIGNATURE DISH
Rocky Mountain Trout
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Prix fixe four-course dinner, changes nightly: $75 per person; Appetizers: $10-$19; Entrées: $21-$45 •••
AMBIANCE
Belgian American in a historic setting •••
SIGNATURE DISH
Any dish with seared foie gras, classic chocolate soufflé for dessert
MIRABELLE 55 VILLAGE RD. | BEAVER CREEK | 970.949.7728 | MIRABELLE1.COM by BRENDA HIMELFARB photos by DOMINIQUE TAYLOR
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here is only one word to describe everything about Mirabelle at Beaver Creek: exquisite. From the moment you walk into the cozy sitting room with its warm fireplace and small bar, you are taken to another place. A place of intimacy and comfort, that’s chic and unpretentious. And, at once, you know your evening will be exceptional. Mirabelle is located on the site of the first home in the valley of Beaver Creek, the log residence of George Townsend, who settled here in 1882. Over the years, The Ranch House, as it was called, was expanded and is now the picturesque home of the restaurant, hosted by its owners, Nathalie and Belgian Master Chef Daniel Joly. “We are not pretentious,” explains Daniel. “We’re always laid back. You check your coat, someone smiling greets you and takes your coat and you sit down. You’re in a good mood, you
have a good meal and all of that is tied together. Most people say that they go to a restaurant because of its food. But, I think it’s much more than that. You need to be comfortable and treated well by the waitstaff. All that is very important.” Yet, along with the relaxed atmosphere, Chef Joly’s newest creations are just what bring patrons to Mirabelle. To begin, “Le Menu Gourmand,” a restaurant staple, is a four-course dinner that includes appetizers, entrée and dessert. A plethora of appetizers include a “soup du jour,” such as Belgian onion soup with parmesan crust; jumbo scallop au beurre, with black truffle emulsion; foie gras gratin Perigourdine, a meltin-your-mouth seared foie gras from Hudson River Valley with poached caramelized pear, green tea matcha and cranberry tuile; a Thai basil blue crab eggroll; and an exceptional sweetbread and pork belly salad with chimichurri sauce. It’s a difficult choice to make, but the sweet-and-savory Canadian maple syrup goat cheese pannacotta with heirloom beet salad and popcorn chips shines, as does the buffalo carpaccio with capers, parmesan, quail egg and pickled red onion. And let’s not forget the imported Ossetra caviar, with blinis.
Main course fish and meats are exquisitely cooked and elaborately displayed with the accompanying vegetables coming from the restaurant’s greenhouse, located on its grounds and “blooming” year-round. And every dish on the menu radiates the imaginative expression of Chef Joly, whether it’s the Loup de Mer Sea Bass “Papillotte,” with fresh herbs, fennel, cherry tomato and basil or the ambrosial North Sea Dover Sole Meuniere, with crispy potato, cauliflower, broccoli floret and lemon butter sauce. Vegetarians can enjoy Mille Feuille, layers of grilled vegetables and tomato confit coulis with quinoa and garlic. In addition to grass-fed beef tenderloin and Colorado farm-raised rack of lamb, favorite meat dishes include Mountain River Ranch elk served with flamish red apple cabbage, bok choy and potato gnocchi or the savory braised, slow-cooked Catalan boneless beef short ribs in blanquette,
homemade spicy tomato barbecue sauce and herbal greenhouse salad. The restaurant has a list of over 350 wines. “We taste all the wines we serve and are very specific. We try to find good value, as well,” he says. “We opened in ’82, yet we continuously work to perfect our offerings. We’re always fine-tuning,” continues Joly, “from where we buy our meat and fish to growing our own vegetables to making our own bread and pastry. We’ve been blessed. We’ve gotten great support from the local community, and we really want to consistently improve.” • top North Sea Dover Sole "Meuniere" crispy potato tuile, broccoli florettes and a lemon brown butter sauce. above Diver sea scallops, foie gras, truffles and black olive tapenade. left Mirabelle Chef-Owner DanielJoly, center, with some of his staff, prove they're not all business.
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WYLD
0130 DAYBREAK RIDGE | 970.343.1555 RITZCARLTON.COM/BACHELORGULCH
by KATIE COAKLEY photos by JUSTIN Q. McCARTY
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here are many words that describe Beaver Creek — sophisticated, upscale and luxurious may come to mind. The enclave of The Ritz-Carlton, Bachelor Gulch, personifies all of these adjectives and more, but the recurring word you might be hearing is “WYLD.” This signature dining experience at The Ritz takes guests “to the edge of wild,” treating taste buds to unexpected flavor combinations created from the very best ingredients, all with the impeccable service and attention to detail you’d expect. Helmed by Executive Chef Jasper Schneider and Chef de Cuisine Manuel Gutierrez, and supported by the culinary brigade, the menu at WYLD is a brilliant blend of flavors, textures and culinary components, weaving together new dishes to create an atlas of inspiration. Broken into helpfully descriptive sections like “today’s farm,” “sea & land,” “grains & things” and the new “birds & game,” the descriptions may seem sparse, but delivered dishes are far from simple. Take, for example, the ahi tuna. Paired with Iberico ham, Marcona almonds and
PRICE
Appetizers: $16-$27; Entrées $23-$78; the 30-ounce. bone-in rib-eye for two is $145 •••
AMBIANCE
Upscale, mountain modern meets classic fine dining •••
SIGNATURE DISH
Roasted heirloom carrots; the duck
tomatoes, the resulting dish toys with texture and tap dances across your tongue, drawing the salt from the Iberico to play with the rich buttery texture of the tuna before allowing the celeriac to cut it with its subtle acidity. Chef Schneider says that when he was working with celebrity chef Eric Ripert in New York, Ripert always told him to figure out what the star of the dish was and to focus on that.
“So I think: What are we focusing on — okay, the mushrooms,” Schneider says. “The mushrooms are the star of the oatmeal, let’s
give all the flavors to the oatmeal.” The result is a savory expression of the majesty of the mushroom. Created with a mushroom dashi, a porcini puree and topped with chanterelle and black trumpet mushroom and a bit of parmesan, it’s fungi at its finest. “We’re excited, super excited about the flavors,” Schneider says. A new addition is the confit Spanish octopus, served with an incredibly complex Romesco sauce (created from more than 15 ingredients), green olive puree and espellete. It’s as if the spicy and savory and bitter components are battling for your attention — the result might be a moment of stunned silence to simply savor. Perfect for the winter, the truffle matzo ball soup is Chef Schneider’s grandmother’s recipe but “up level,” he explains, with the addition of truffles. This is the joy of dining at WYLD. Familiar favorites are exalted to new levels, celebrating the essence of each ingredient; new combinations are crafted to illustrate the beauty of collaboration and creativity. So wander up to WYLD and settle in for a truly transformative dining experience. Baby Beet Salad with hazelnuts, goat cheese and a dried cherry vinaigrette. left Octopus with Romesco, green olive and Patatas Bravas. above
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THE RITZ-CARLTON, BACHELOR GULCH 0130 DAYBREAK RIDGE | 970.748.6200 | RITZCARLTON.COM/BACHELORGULCH
by KATIE COAKLEY
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he “edge of wild” isn’t contained within WYLD. Each dining option at The Ritz-Carlton, Bachelor Gulch, has a unique menu and presents a different type of dining experience. At Buffalos, wood walls bring the forest inside while a stalwart stone bar encourages you to sit back, relax and enjoy the alpine ambiance. Dishes like schnitzel with warm potato salad and moules-frite will satisfy a growling belly at the end of the day. “We've slowly morphed each restaurant a little bit,” Executive Chef Jasper Schneider says. “Buffalos is not just a burger restaurant anymore.” Schneider has added more entrées to the menu, highlighting his focus on flavors. But he’s also broadened the menu as well with a falafel with tzatziki, a grain bowl and poke options. “We've really tried to lighten the food in there because at one point it was just so masculine to me — we needed to become more feminine,” Schneider says.
Photo by Jonathan Lipking
Outside on the patio, Daniel’s Bar & Grill will continue to satiate those who arrive on skis with lunch options and 180-degree views. Chef Schneider says that he’s bringing out his smoker and will be wooing guests with savory smells. Lunch options will include brisket, pulled pork, smoked wings and even whole smoked cauliflower. A new addition is a champagne raw bar featuring Alaskan king crab legs, oysters and caviar; there’s a kilo of caviar waiting for those with expensive appetites. Inside The Great Room, tempting morsels like fondue, lamb lollipops and buffalo sliders are a few options for substantial snacking. Say hello to the four-legged guests who are curled up by the three-story stone fireplace (as the resort is dog-friendly, there are bound to be a few in residence) and order truffle popcorn or crudité with white bean dip and relax and rehash all the glorious runs of the day. When the stars are out and the moon is reflecting silver on the snow, Bachelors Lounge is the destination of choice. Colorado-only charcuterie boards and cheeses from both Colorado and California
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Photo by Justin Q. McCarty
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are available for snacking; hand- rolled cigars from the humidor are available for smoking. The space is wonderfully liminal with inviting indoor seating options, large-screen televisions perfect for catching the game and a pool table. However, the magic is in the outdoor space: plush couches and seats are situated in cozy groupings that invite conversations. The outdoor firepit pushes back the winter’s chill, as does the exceptional heaters and furry blankets. Be forewarned — you might find yourself slipping into a blissful sleep after sipping on a whiskey if you’re not careful. If that happens, the courteous staff will simply wake you gently and send you off to your peaceful slumber. From light bites and surprising snacks to nourishing noshes and incredible indulgences, there are gastronomical worlds to be explored and discovered at The Ritz-Carlton, Bachelor Gulch. Arrive hungry. • opposite page top Bison Burger with white cheddar, bacon-onion jam, arugula, and Gulch aioli from Buffalos. opposite page bottom Smoked chicken, sausage and brisket served slopeside at Daniel's Bar. top left Whole grilled cauliflower is new to the Daniel's Bar menu. top right The adult-only Bachelors Lounge offers sophisticated small plates, local beers and a sommelier-curated wine selection in addition to an extensive cigar menu.
Photo by Lucy Beaugard
WYLD's Rosewood Gin Cocktail made with local gin, blueberry/rosemary simple syrup, fresh lime juice and a splash of soda water.
above
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TOSCANINI RISTORANTE
60 AVONDALE LANE | BEAVER CREEK PLAZA BEAVER CREEK | 970.754.5590 TOSCANINIBEAVERCREEK.COM
by KATIE COAKLEY photos by KRISTIN ANDERSON
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ith snow slightly falling, skaters of all sizes swirl around the ice rink at Beaver Creek; fire pits are silently dancing and almost every seat rink-side is occupied. If Currier & Ives were making a comeback, they’d start here to capture the lively warmth of togetherness. But even the most closely knit groups must heed the inevitable stomach grumble after a day at play. Fortunately, the cordiality continues at Toscanini with several different opportunities to enjoy la dolce vita. For those who aren’t quite ready to land (and want a few more turns ‘round the rink), start with an aperitif or cocktail from Toscanini’s umbrella bar. Open from 3-9 p.m. when the weather cooperates, this convenient outpost serves wine, beer and hot beverages (both spiked and saintly). Sip and savor until the thought of a dish of comfort becomes too much to bear — then move inside. If you play your cards right, you won’t need to abandon your people-watching: The tableau outside might be viewable from your table. After you’re seated, so begins the oh-so-onerous-yet-enjoyable task of narrowing down options. Take a tour of “the boot” with the wine list, which is entirely comprised of Italian wines.
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For those who are less confident choosing between a Nero d’Avola and a Nebbiolo, Toscanini’s full-time sommelier can help you navigate the more than 200 different wines. The
menu makes it equally difficult to choose: Do you start with calamari or carpaccio? Caesar or carciofo? Everything sounds amazing, so there’s only one options: Order several and share. Italian comfort classics, like the osso bucco, a fall-off-the-bone braised pork shank with baby carrots and whipped potatoes, or the lasagna just like Nonna wished she could make, are perfect for warming up from inside. Toscanini is dedicated to providing comforting Italian favorites for everyone — even those who are sensitive to gluten. There’s no need to pass on pasta or pizza here: Gluten-free penne pasta, made from GMO-free corn flour imported from Italy is available to create dinner options for vegetarians, pescatarians and carnivores. A classic Margherita pizza, as well as pies with more modern options like fig with prosciutto and goat cheese, can be served on a gluten-free crust. Guaranteeing that guests enjoy each bite is Chef John Zavoral’s goal with each dish. “Seeing the look of enjoyment on people’s faces when they taste our food and the pleasure they express following the meal is what inspires me,” says Chef
PRICE
$10-$48 •••
AMBIANCE
Classy and comfortable •••
SIGNATURE DISH
Osso Bucco
Zavoral. “We strive to ensure they feel that way about every dish on the menu.” If dessert seems an unattainable addition, take a few turns on the ice rink to make some space then return for a piece of tiramisu or torta, a warm, dark chocolate molten cake with caramel corn for crunch and salted caramel gelato for just a hint of savory with the sweet. It’s the perfect end to a printperfect day in the snow. • Tagliatelle with lamb, beef, and pork bolognese. left Calamari arrostito. above
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AMBIANCE
Cozy and intimate or open-armed enthusiasm: just pick your night •••
SIGNATURE DISH
Varies each evening
ALLIE'S CABIN by HEATHER HOWER photo by BOB WINSETT, VAIL RESORTS
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aking a sleigh to dinner is right out of a fairy tale. Add in the snow lazily falling down, cuddling under blankets under an open sky and the anticipation for what lies ahead, and the journey to Allie’s Cabin, is almost too much to bear. It gets even better, though, upon arrival. Allie’s Cabin, one of Beaver Creeks’ three famed private, on-mountain fine dining cabins welcomes foodies of all ages. Step from the snow globe outside and slide into a cozy pair of slippers, readying for a culinary adventure. This year, Allie’s Cabin is once again hosting its very popular Family Dinners. Mostly known for its atmosphere of rustic, intimate elegance and five-course wine dinners, Allie’s has opened its doors to allow families to spend quality time together. It’s a chance to reconnect with one another, relive the memories from the day spent on the slopes and to simply enjoy a meal as a family. No need to shush the little ones; let them celebrate the occasion too. While adults are treated to a threecourse meal, children can tempt their tastebuds with a buffet dinner from Executive Chef Kirk Weems.
LOCATED ON BEAVER CREEK MOUNTAIN 970.754.5545 | BEAVERCREEK.COM
“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.” There’s something about cozying up to the glowing floor-to-ceiling fireplace while gazing at the twinkling lights of Beaver Creek Village at the base of the mountain that makes dinner taste all the better. THURSDAY NIGHT WINE DINNERS It’s not only fun and games at Allie’s Cabin, though. The cozy cabin embodies a romantic atmosphere like no other. When adults need to escape the everyday, Allie’s Cabin responds with its Wine Dinners. The Wine Dinners are a five-course celebration of good wine, good company, carefully prepared regional fare, all enhanced by the fireworks display over Beaver Creek Village. Sometimes the fireworks happen at the beginning of the evening, as guests watch with a glass of bubbly in hand. As the season progresses, the light display gets a little later to accommodate the lengthening days, meaning some nights it happens in the middle of dinner.
“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 says. “And, you get to enjoy one of the coolest fireworks shows that I think you’ll ever see. I think this dinner is one of the best experiences available.” Wineries featured at the Wine Dinners are carefully selected, with the featured wines then paired with an incredible classic contemporary meal created by Chef Weems. It promises to be a culinary gourmet experience unlike any other — a madeto-order evening of romance, extravagance and culinary enthusiasm. At Allie’s Cabin, the journey is just as much the reward as the destination. Allie’s Cabin Family Dinners are hosted every Tuesday, Wednesday and Friday night through April. Dinners are also offered Saturday, December 22 and 29; January 19. Allie’s Cabin Wine Dinners are offered every Thursday throughout the season and feature a different winery each week. Reservations required. •
top Beaver Creek's Thursday Night Lights are visible from the deck at Allie's Cabin. above Allie's Cabin hosts family-friendly evenings as well as leisurely wine dinners.
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Featured wine dinners start at $165 per person; Family dinners are $85 for adults and $39 for children
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Appetizers: $12-$17; Entrées: $33-$62 •••
AMBIANCE
Cozy and intimate or open-armed enthusiasm: just pick your night •••
SIGNATURE DISH
24-oz. Tomahawk steak
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 HEATHER HOWER photos by KIMBERLY GAVIN
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he Wild West meets a resort dining experience like no other at SaddleRidge in Beaver Creek. It wasn’t so long ago that SaddleRidge was open only for dinner. Now, it’s open for lunch seven days a week and dinner Wednesday through Saturday. SaddleRidge welcomes skiers who have earned their turns as well as those who wish to shuttle up from the village. Known not only for its gourmet Colorado cuisine and wild game offerings, SaddleRidge is a lovely ski-in / ski-out respite from time spent on the mountain. The staff encourages guests to become immersed in the living museum, which is one of the largest private collections of American Western art in the United States. Guests can arrive via shuttle or ski right to the restaurant: SaddleRidge staff will meet the skier at the top of the ski-way. Slip off the ski boots and slip into a pair of cozy slippers, and
melt into the SaddleRidge experience. The restaurant offers more than 450 wines from around the globe, promising a perfect pairing with every menu selection, whether it’s an “Old West Classic” from the lunch menu — such as buffalo meatloaf, chicken fried steak or Rocky Mountain campfire trout — or something more refined from the dinnertime selection of steaks, chops, seafood and pasta. As extensive as the lunch menu is, the Chuck Wagon Buffet feels like an obvious choice for its offering of a little bit of everything Western: piping soups, hearty stews, fresh greens and decadent desserts. After lunch, skiers load into The Sherpa, a sleigh of sorts that sends them back up the mountain for a few more runs. At night, the stars seem to shine a little brighter, lighting up the ski slopes just outside the expansive windows. Dinner is meant for lingering — start off with the popular shrimp and grits, grilled jumbo prawns and blue crab over grits with a light red pepper-and-tomato sauce and crispy capers; or warm up
with the slightly spicy with a touch of sweetness green chile pimento cheese SaddleRidge is a haven for the meat eater, with some serious steaks and chops — 24-ounces of dry-aged buffalo or Nebraska Waygu beef strip steak. Or opt for the Colorado lamb osso bucco. But to fuel up for tomorrow’s adventure, the goat cheese gnocchi, with its fall-inspired pumpkin béchamel, wild mushrooms and local goat cheddar with a mellow pumpkin seed pesto,
might be the way to go. Other favorites from Executive Chef Adam J. Roth include the elk carpaccio, grilled venison tacos or pan-seared Idaho ruby trout. The entire experience is unparalleled; luxuriate in American Western culture, relax into an exquisite meal and fuel your legs for a few more runs. • top & above Located just off the slopes, SaddleRidge has a beautiful view and a dining room filled with Western artifacts.
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by KATIE COAKLEY photos by JACK AFFLECK and KIMBERLY GAVIN
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here are elevated dining experiences in Beaver Creek… and then there’s Beano’s Cabin. For more than 30 years, dining at Beano’s has been a winter wonderland adventure that retains its magic time and time again. Clamber into the open-air sleigh at the base of Beaver Creek Mountain and tuck cozy blankets around your legs; the expansive views of Grouse Mountain and Larkspur Bowl seem to foreshadow the incredible experience that awaits in the cabin up ahead. Upon arrival, every aspect of comfort is addressed. After the warm and welcoming greeting, congregate next to the cozy stone hearth and blazing fire to chase away any lingering chill. Take a moment to soak in the glow of the antler chandeliers: The diffused light lends a fairytale feeling to the expansive room with its wall of windows; the open kitchen
reinforces this feeling — a glimpse inside reveals a cadre of magicians concocting decadent delights. After settling in, peruse the menu. From appetizers to entrées, there’s a
delightful blend of land and sea that promises to please almost any guest. “Beano’s Cabin serves upscale Colorado cuisine with a Pacific flair,” says Jessie Vandenhouten, communications manager at Beaver Creek Resort. “Chef Kevin Erving moved to Colorado from Hawaii and the menu is both playful and classic, incorporating ahi tuna poke alongside local Colorado lamb.” Because Beano’s offers a fivecourse menu, the ability to sample a variety of dishes and customize the meal to each person’s palate is one of the attractions. Guests are able to curate their own experience, perhaps savoring the 7x Farms short rib pappardelle before sampling the striped bass or choosing wood-fired broccolini to whet the appetite before a Berkshire pork porterhouse. Accentuating the cuisine is the extensive and well-curated wine list. A quick chat with Beano’s sommelier ensures that each course is perfectly paired with a wine that elevates that particular dish. Though it’s tempting to take just one more bite of perfectly prepared duck, it’s imperative to save room for dessert. Incorporating seasonal flavors, these sweet treats (like warm apple and ginger brown betty and cranberry cheesecake) are the ultimate ending indulgence to a truly sumptuous meal. As the notes from the acoustic guitar wind softly among the tables, the gentle hum of conversation drifts upwards. Families recount the adventures of the day, couples
PRICE
5-course menu for $139 per person; 3-course menu for children 6-12 years old for $79 per child and $25 per child for children 3-5 years old. Children 2 years old and younger are complimentary •••
AMBIANCE
Upscale mountain chalet •••
SIGNATURE DISH
Coffee-spiced roasted venison with parsnip puree, brussels sprouts, carrots and dried cherry reduction
gently cheers their champagne and everywhere, a faint glow of contentment shines. For dinner at Beano’s is more than just a meal: It’s a quintessential experience that nourishes the soul long after the last sleigh departs. • Beano's Cabin sits mid-mountain and has views of Grouse Mountain and Larkspur Bowl. left The five-course menu includes Colorado beef and wild game, as well as lighter fish and seafood options. above
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BEAVER CREEK MOUNTAIN VIA SLEIGH RIDE 970.754.3463 | BEANOSCABINBEAVERCREEK.COM
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Appetizers: $15-$23 Entrées: $35-$49 •••
AMBIANCE
Naturally inspired dining room that’s intimate and cozy •••
SIGNATURE DISH
14-day dry-aged duck breast
ZACH'S CABIN by TRACI J. MACNAMARA photos by RIC STOVALL and KRISTIN ANDERSON
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et whisked away this winter on a nature-inspired dining adventure to Zach’s Cabin, an on-mountain restaurant that epitomizes Beaver Creek fine dining at its peak. The journey to Zach’s Cabin begins with a snowcatpulled sleigh ride from Bachelor Gulch up the Cabin Fever ski run to this feverishly special place that’s nestled into an aspen grove. Along the way, fresh mountain air and views of starry skies will pique your senses for a sumptuous dinner and award-winning wine pairings to follow.
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MOUNTAINSIDE | BACHELOR GULCH 970.754.6575 | ZACHSCABINBEAVERCREEK.COM
Settle in around the glowing fireplace hearth in this dining room that is intimately connected with the outdoors, and choose from a wine list that’s earned Zach’s a “Best of Award of Excellence” from Wine Spectator for 10 years running. Root down into the dining experience with the roasted root vegetable salad, a beautifully presented appetizer with a zesty carrot lemon emulsion that draws other flavors and textures together, from roasted beets and carrots to creamy local goat cheese and crunchy toasted quinoa. Local flavor, as highlighted in this appetizer’s local goat cheese, is a theme across this menu that calls out local and Colorado-sourced ingredients including acorn squash, pork tenderloin, beef short ribs and more.
THE QUINTESSENTIAL COLORADO DINING EXPERIENCE The focus on what’s seasonal and local reflects the vision of Executive Chef David Gutowski, who is new to Zach’s Cabin this winter but not new to the Beaver Creek fine dining scene. Gutowski has spent the past 12 years at the renowned Grouse Mountain Grill and brings more than 20 years of experience to Zach’s, along with a passion for sharing the best of Colorado cuisine. “What’s most appealing about Zach’s Cabin is not only the unique setting but the entire experience from start to finish,” Gutowski says. “It’s the quintessential Colorado dining experience — from the arrival in an open-air sleigh to a rustic cabin with an intimate dining room and beautiful burning fireplace. It’s all meant to feel special.” Continue exploring what’s special at Zach’s Cabin by choosing one of Gutowski’s favorite entrées, the duck breast, which is dry aged for 14 days in-house. A citrus duck jus anchors this dish that includes hearty barley risotto and a yam and brown butter puree. While other meat and game entrée options ranging from Colorado beef tenderloin and venison chops naturally fit within this rustic yet refined place, the butternut squash-stuffed agnolotti is a standout
among meatless options. This pillowy house-made pasta dish’s brown butter emulsion and pumpkin seed pesto add rich flavors that are balanced by tart julienne apple strips in the mix. For dessert, have a taste of what could be the best of all possible dessert worlds combined: the molten chocolate bread pudding, one final indulgence of warm Dutch cocoa challah bread and vanilla ice cream that’s like the sleigh ride back down the mountain — a sweet ending to a fairy-tale evening at Zach’s Cabin. • top Inside, the restaurant feels like a cozy lodge. above Executive Chef David Gutowski feels that Zach's embodies the quintessential Colorado dining experience. left Zach's Cabin sits mid-mountain in Bachelor Gulch.
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17 CHATEAU LANE | BEAVER CREEK | 970.845.8808 | SPLENDIDORESTAURANT.COM
by KIM FULLER photos by DOMINIQUE TAYLOR
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n all its elegance and grandeur, Chateau Beaver Creek is reminiscent of a mountain castle. The drive up to the signature restaurant, Splendido at The Chateau, always feels a bit like an introduction to an idyllic fairytale. Pull through a stone archway to arrive in the restaurant’s entrance and see that none of this magic is imaginary. From the front door of Splendido to the last spoonful of dessert, the talent, passion and hospitality that has been written into the establishment shines through a most magnificent story. Decades of excellence have maintained a superb reputation for Splendido, and Chef-Owner Brian Ackerman has introduced some exciting changes and additions to the Splendido repertoire this winter. Chef Corey Melanson and Dining Room Director Matthew McConnell have invigorated the menu, wine list and overall energy of the restaurant to set a scene of what is true terroir — the essence of place. Melanson has spent the past five years working as a farmer and chef in Oregon and is bringing his passion and expertise to Splendido. “In Oregon I was really connected to food — where it comes from and how we get it,” shares Melanson. “I
really want to create an atmosphere here where the guests and the staff respect and enjoy the food even more.” The freshness and flavor is fully present in Splendido’s revitalized menu. Oysters are served on the half
shell with habanada, a special pepper that Melanson introduced to the kitchen that has all the sweetness and tang of a habanero, without any of the spice. The charred baby octopus appetizer is served with fennel and rouille sauce amidst Melanson’s own ying yang beans. McConnell manages the wine program, and has brought in a by-theglass list that makes course-by-course pairing a most magnificent experience. “I’m putting on wines that you don’t see on most lists,” he says. “It’s from relationships I’ve established and good timing. One of the things I love about wine is that it creates such a sense of place. I want to honor what our chefs are doing, and I want our wine list to match that.” Gorgeous entrées of Florida red snapper and New Zealand venison saddle continue to showcase an homage to food intentionally sourced and intricately prepared, with pours of a lovely white Burgundy or single-vineyard Oregon pinot noir to complete the flavor perfection. “Winemakers put such passion into these bottles, and then we are pairing that with a chef’s passion and what he is putting onto a plate,” McConnell says.
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SPLENDIDO AT THE CHATEAU
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PRICE
Appetizers: $17-$29; Entrées: $38-$53 •••
AMBIANCE
Elegant, mountainside kitchen serving choice New American fare in an upscale lodge with live piano music •••
SIGNATURE DISH
Florida snapper with calamari, eggplant, bell pepper and basil
And as always, Pastry Chef Sebastien Schmitt designs decadence in style. Try his Snowman for dessert, made from sweetly stacked rounds of coconut “snow.” Maybe it is all too good to be true, or maybe it’s Splendido. • Alaskan King Crab, fettuccine, chive, Meyer lemon, black pepper. left Florida snapper, calamari, eggplant, bell pepper, basil. above
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PRICE
Dinner appetizers: $8-$30; Large plates: $22-$55; Whole fish preparation: Market Price •••
AMBIANCE
Pacific-style high-energy seafood restaurant •••
SIGNATURE DISH
Half raw and half cooked whole fish preparation
HOOKED
122 THE PLAZA | BEAVER CREEK 970.949.4321 | HOOKEDBC.COM
by HEATHER HOWER photos by DOMINIQUE TAYLOR
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elly up to the swanky expanded bar at Hooked in Beaver Creek for après — that just might turn into one of your best nights of the season. The craft cocktail bar positively swims with unique spirits on draft — housemade ginger beer, barrel-aged mai tais and a seasonal (read fresh and yummy) tiki drink, wine, Colorado beers and for a caffeine kick, a cold-brew coffee. The sushi at Hooked is the freshest possible — not fresh as in flown in a few days ago — but fresh as in caught yesterday from Japan’s Tsukij market to Beaver Creek today; Owner Riley Romanin wouldn’t have it any other way. Seafood is, obviously, the name of the game at Hooked and the plethora of options is really what makes it so special. One of the restaurant’s signature dishes is the Japanese Kinmedai, a whole fish served two ways on one plate: Half is cooked and half is raw. Select from the varied and ever-changing list (go for the Kinmedai — deep water red snapper — if it’s available, but of course the options change daily); go raw or cooked — or a combo. Raw options include ceviche,
rolls, nigiri or sashimi. Sushi Chef Ken San ensures you get the most out of your fresh fish. The cooked portion is just as mouthwatering with options including grilled, steamed, pan seared and more, with a variety of sauces. The sides get as much attention as the mains — Chef de Cuisine Rick Tanaka’s Japanese pumpkin puree, topped with shaved, roasted Brussels sprouts, fried leeks and a bit of brightness with the pricked wasabi root is a great way to get your veggies in. Insider’s tip: the Austrian ski team loves Hooked’s fresh sushi so much, Romanin opened early just for the powerhouse skiers during the World Cup races. Do you want that VIP experience? Reserve the Chef Table, in the newly expanded room at Hooked, a specially curated dining experience for up to 10, with private chef and complete attention to detail. “It’s a more individual, craft experience,” Romanin says. Hooked opens at 11 for lunch, with hearty sandwiches, Po’ Boys three ways, homemade soups and salads — and of course seafood. But the fun takes off at après when it’s just so much fun to hang out in the tiki bar area and order through the window; plan to stay outside and sip
one of the carefully crafted cocktails. No need to rush, no need to plan ahead. Sidle up and enjoy a long afternoon of fresh and tasty — you’ll be absolutely hooked on Hooked. •
top Kinmedai (red snapper) sushi and sashimi. above Roasted Brussel Sprouts with Japanese pumpkin puree.
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by HEATHER HOWER photos by DOMINIQUE TAYLOR
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elcome to the Revolution — a meat-centric piece of paradise in Beaver Creek that’s a little bit rock-n-roll and enough swank to feel upscale. All around it’s full of flavor. Revolution, in the Beaver Creek Lodge, kicks off its fourth season this year with “the best rotisserie techniques from around the world”— and right here locally. There’s no place to après like Beaver Creek and Revolution is no exception with its hearty list of bites and hand-crafted cocktails. Bonus: food is 50 percent off from 3 to 5:30 p.m. Belly up to the bar that feels more city than resort and relax into the live music that swells in the background. The lamb and Waygu beef skewers, seasoned lovingly, comes with a creamy side of tzatziki sauce to provide the perfect protein burst after a long day on the hill. Placed on a bed of homemade naan and the serving of three is great for sharing with your powder pal. Other yummy options include meatballs or the Revolution burger. When’s a salad more than a salad? When it’s a hearty wedge of iceberg, doused in bacon-ranch dressing, with a side of local pork belly and a wedge of Maytag bleu. It’s slightly deconstructed
PRICE
Appetizers: $5-$28; Entrées: $18-$29; Family-style specialty platters: $60-$150 •••
AMBIANCE
Lively yet chic, great for families, dates or friends •••
SIGNATURE DISH
Spanish Octopus with chorizo tortellini, peach soffrito, tomato water, pea and radish
and an easy plate to share before diving back into meats! Pair it with the Eric Bordelt Poire Authentique Pear Cidre from Normandy. Warning: One glass may not be enough. It’s crafted from heirloom pear trees, nearly 300 years old, and biodynamically grown. The care shows in the lightly effervescent bubbles, not too sweet and so delish. Stick around for more rotisserie meats — Chef de Cuisine Isaiah Bonillas has found his calling. The Colorado Wagyu steak and
frites comes with a light drizzle of béarnaise and Kennebec potatoes, tossed in garlic and oil with a few pieces of sautéd arugula and finished with a special smoked salt. The Waygu comes from Paonia but in the very near future, owner Riley Romanin promises fully local meat. He’s restaurateur-turning-farmer: He’s in the midst of raising steer, from a long lineage, right here in Eagle. Pair it with a red, such as D.V. Catena, a MalbecBonarda blend from Argentina. The original recipe was lost for years, but Bonarda is back in favor and the result is a refreshing, easy-to-drink red. The meat will be accompanied by produce grown on a small ranch also in Eagle that Romanin is rehabbing. He’s been busy building sustainable terrace
beds so the entire meal can be from just down the road from Beaver Creek. The freshness will permeate under the guidance of Chef Jacob Hardigree. End the meal with poached pairs, topped with house-made coconut granola with a healthy drizzle of lemon poppyseed curd. Sweet and tangy and just a little bit healthy. Let the world go on spinning while you take your time enjoying all the restaurant has to offer. Revolution is open for breakfast, après and dinner. • Colorado Waygu and lamb skewers with tzatziki, pickled onions and house-made naan bread. left Steak frites with Wagyu, Kennebec fries and bearnaise. above
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REVOLUTION
26 AVONDALE LANE | INSIDE THE BEAVER CREEK LODGE | BEAVER CREEK 970.845.1730 | REVOLUTIONDINING.COM
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DUSTY BOOT ROADHOUSE
210 OFFERSON ROAD | BEAVER CREEK PLAZA 970.748.1146 | DUSTYBOOTBEAVERCREEK.COM
by WILL BRENDZA photos by DOMINIQUE TAYLOR PRICE
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all it comfort, call it casual, call it easy going and familiar, call it what you will. The Dusty Boot in Beaver Creek is one of the best places in the village to kick back and enjoy a meal after a long day on the slopes. It’s also a home run for families looking for some hearty American cuisine cooked with local ingredients. It’s a place filled with classic rock and Western icons, cowboy boots and Texas stars. It’s warm and it’s friendly and from any vantage in the restaurant you’ll see towering plates of food flying out of the kitchen — burgers, fajitas, poke, salads, tacos and sandwiches, each dish looking more delicious than the last. “We specialize in burgers and steaks but we have a variety of things that touch all palates,” says General Manager Scott Walling. “We’ve always been one of the most family-friendly places in the village.” The Boot’s Fat Burger is one of the most cherished items on their menu. Stacked with fat onion rings and thick applewood-smoked bacon, sprinkled in blue cheese crumbles, and sandwiched between a sliced Aspen Baking Company brioche bun, this burger is no ordinary culinary creation — it’s a local magnum opus. If you aren’t in the burger mood, though, that’s okay. There are remarkable options throughout the menu, fit for every appetite.
Appetizers: $12-15; Burgers: $15-17; Bowls: $18-20; Salads:$13-14; Desserts $9 •••
AMBIANCE
Family-friendly American Western •••
SIGNATURE DISH
The Boot Burger; The Fat Burger; Steaks
On the more delicate side, the beet salad is packed with earthy flavors. Red and golden beets are roasted and tossed with arugula, shaved radish, farro and a citrus-mint vinaigrette — garnished with a light dusting of creamy goat cheese. There’s also their new “Power Bowls,” if you’re looking for lighter fare, like the tuna poke bowl and the chipotle shrimp bowl. Or, the nachos are a house favorite. It’s a mound of corn tortilla chips, served under a blanket of shredded cheese, black beans, jalapeños, pico de gallo and your choice of thickly diced steak, chicken or shredded pork. At $15, it is not only one of the most delectable options on the menu, but one of the biggest bangs for your buck.
These nachos are made to share. Pop into the Dusty Boot at Beaver Creek during happy hour, and you’re in for a treat. For $8 you get a draft
beer or a glass of house wine and your choice of snack: chips and salsa, fish tacos, beef sliders, Brussels sprouts and more. “It’s one of the best deals around anywhere in the valley, hands down,” says Walling. “It’s great for après.” As far as drinks go though, the Boot is famous for their “Mondo Margaritas.” Big enough to raise a school of fish in, these monster margs are a marvel of cocktail craftsmanship. There’s a reason the Dusty Boot has been a local favorite for more than 20 years — between their incredible drink specials, and their mouthwatering American comfort cuisine they’ve become a Vail Valley treasure, a place where you just can’t go wrong. • The Fat Burger is piled with Colorado beef, onion rings, applewood-smoked bacon and blue cheese. left Roasted beet salad, red and golden beets, goat cheese, arugula, shaved radish, farro, citrus mint pesto vinaigrette. above
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COLORADO TASTING ROOM by MELANIE WONG photos by DOMINIQUE TAYLOR
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f you’re someone who enjoys dining out in the Vail Valley, you’ve probably heard a bit about Beaver Creek Village’s new addition, the Colorado Tasting Room. The buzz might include word about their extensive Colorado-made beer, cocktail and wine list (yes, Colorado wine), a recommendation as a great place for happy hour, or maybe dismay that The Metropolitan, which once occupied the space, is no more. As for the first two rumors, General Manager Thayer Stevens confirms they are true. The restaurant’s bar program specializes in all the excellent booze that Colorado has to offer, some wellknown, and others hidden gems. And yes, their discounted tacos, well drinks, Colorado wines and $5 prosecco during après ski are a local favorite. As for fans of The Metropolitan, Stevens assures them that all their beloved dishes and the popular wine machine from the previous restaurant are still there. The warm, inviting space features industrial fixtures, exposed brick walls and all the charm that made “The Met” popular. “We were looking for a fresh approach, and we wanted to better promote local businesses and products,” Stevens says. “The biggest way to do that is to buy Colorado products and support our neighbors,
PRICE
$11-$24 •••
AMBIANCE
Cozy spot for wine and shared plates, with a Colorado twist •••
SIGNATURE DISH
Lobster tacos, Colorado beer flight
so we made it our goal to bring in as many Colorado-based products as we could, especially to our bar.” The Colorado makeover suits the spot well, and thanks to the new bar program, there’s always something new to discover at the Tasting Room, whether it’s a new wine pour from the state’s Western Slope region or a craft beer brewed a few miles up the valley. Try some of this and some of that with a flight, such as a Colorado wine taster, or a sample of whiskeys from the award-winning Bear Creek or Law’s distilleries. Or, try a Colorado spirit in the form of a cocktail. Favorites include the Blackberry Blush, made with smooth Marble Distilling Co. vodka, a rich blackberry puree and a refreshing burst of lemon juice. Feeling chilled? Warm
210 OFFERSON ROAD, SUITE 201C BEAVER CREEK | 970.748.3123
up with the Chocolate Cherry, a boozy, espresso-soaked rendition of a mocha. Pair your drinks with a variety of approachable small plates, such as the oh-so-satisfying lobster tacos. The Colorado theme extends to some of the food as well, with dairy from local farms, meat from nearby ranches, and even Palisade peaches in the grilled peach salad. To share, try the cheesy sweet corn dip, bursting with complex flavors of hot peppers, chorizo and corn from Olathe, Colorado.
“People love that the small plates allow you to course out your own meal with wine pairings, and people have really enjoyed the Colorado aspect,” says Stevens. • The Meat + Cheese Plate includes House of Smoke Colorado elk sausage, Haystack goat cheese and Paladori Hatch green chile sausage, among other accouterments. top right A flight of Colorado whiskeys. below Maine lobster tacos with butterpoached lobster, avocado and chipotle crema. top left
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GROUSE MOUNTAIN GRILL 141 SCOTT HILL ROAD | THE PINES LODGE | BEAVER CREEK 970.949.0600 | GROUSEMOUNTAINGRILL.COM by TRACI J. MACNAMARA photos by JUSTIN Q. McCARTY
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ocated inside Beaver Creek’s The Pines Lodge, Grouse Mountain Grill has a set-apart, holy feel. Even though it’s only a few minutes away from the bustle of Beaver Creek Village, this mountainside gem sits on top of a winding mountain road. Excitement mounts with each curve you’ll take to arrive at this high place that’s earned an even higher reputation among Beaver Creek’s renowned fine dining scene. Sip your way into an evening at Grouse Mountain Grill with the Kentucky Lullaby, a festive and wintery cocktail that riffs on a classic Old Fashioned. Orange and grapefruit bitters highlight the citrus flavors in this drink that’s served with a pine ice cube bobbing on its caramel-colored surface. The live music of jazz master Tony Gulizia floats into the dining room, playful piano and upbeat vocals, fitting for choosing from a menu that blends the tried and true with some adventurous new additions. Brian Busker joined Grouse Mountain Grill as executive chef in October after spending the past 7 years in that role at celebrity chef Nobu Matsuhisa’s restaurant, Matsuhisa Vail. With such change comes the spark of new possibility. Settling into the Grouse kitchen, Busker beams at the opportunity to refine an established menu — and to add his signature touch. “We’re lightening things up this winter,” says Busker. “You’ll see fewer heavy sauces, more of the light and fresh —
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more fish, more vegetables.” Get a taste of this approach straightaway with a snack portion of crispy Brussels sprouts that are peeled and shaved for a lighter texture. A maplecider gastrique and bacon are behind this tantalizing opener that awakens the palate to sweet, salty and tangy flavors. When paired with a glass of the Scharffenberger sparkling rosé, the flavor sensation gets multiplied amid bubble-bursting sips. For a heartier
vegetable starter that captures equally enticing flavors, try the roasted cauliflower, a dish that mingles the herbal essence of its pumpkin seed chimichurri with textural elements including crunchy radishes, toasted pepitas and spicy Serrano peppers. Grouse is well known for the quality of its meaty dinner entreés that include its famous pretzel-crusted pork chop, and another to try this winter is the NY strip steak, which is cooked sous vide and then pan seared for an incredibly tender result. Savor these luscious morsels in a black garlic demi-glace among bites of creamed spinach soufflé and smoked onion rings. A dinner entrée that brings more levity into the menu — and showcases Busker’s skill with seafood — is the vegetable-cured sea bass that’s plated with white bean purée, pickled ramp, bacon dashi and a nori spinach flake on top. Throughout the Grouse Mountain Grill dining experience, Sommelier Rob Farrer makes an expansive wine list approachable by suggesting courseby-course pairings from a user-friendly menu that invites exploration. So sit back after your meal and continue sipping contentedly into the evening
PRICE
Appetizers: $12-$18 Entrées: $37-$44 •••
AMBIANCE
Contemporary American cuisine in a sophisticated setting •••
SIGNATURE DISH
Pretzel-crusted pork chop with crispy potato pavé, Brussels sprout gratin and honey mustard
hours, or enjoy the flickering orange light of the fireplace while finding sweet pleasure in dessert, with options ranging from a delicious and intense dark chocolate custard to warm gingerbread pudding. • above Roasted cauliflower with pumpkin seed
chimichurri, radish, toasted pepitas and serrano. Crispy duck rillete with almond relish, pear mostarda and watercress salad. left
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MAYA MODERN MEXICAN AVON
KITCHEN & TEQUILERÍA
126 RIVERFRONT LANE, WESTIN RIVERFRONT RESORT & SPA AVON | 970.790.5500 | RICHARDSANDOVAL.COM/MAYA-BC/
by HEATHER HOWER photos by KRISTIN ANDERSON
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little bit of magic exists right in Avon. Maya Modern Mexican Grill and Tequila Bar is equal parts sweet and spicy with a dash of love for an overall experience that warms the heart, fills the belly and makes spirits bright… not only from the food but from the obvious camaraderie of the staff. Chef Richard Sandoval created the menu and opened the restaurant six years ago. “It’s just magic,” says Executive Chef Angel Munoz. He adds that it’s the lack of ego and the family-like team that makes every plate stand out. “I love this place. We help each other a lot and in life too. We bring everything together, and it shows in the dishes.” And it does, whether starting out with the mixed-just-for-you tableside guacamole (be sure to try it topped with the ahi) or the kale salad. Everyone thinks kale salad’s 15 minutes of fame is up — not this kale salad. It’s gently massaged (to remove bitterness and make it more pliable) and then combined with slices of juicy grapefruit, crunchy cashews, apples, creamy goat cheese and tossed in a light serrano sherry vinaigrette. After perusing the six pages of cocktails, spirits and wine, a margarita might seem the obvious choice — all are made with fresh-squeezed juices.
PRICE
Starters and small plates: $10-$17; Entrées: $14-$38 •••
AMBIANCE
Hip, modern Mexican kitchen •••
SIGNATURE DISH
Carne asada
Don’t rule out the other choices: the Parce Old Fashioned is the perfect antidote to a cold winter’s evening. Sip slowly and move onto the main course — Chef de Cuisine Veronica Morales’ favorite is the carne asada. She should know, as Munoz explains, she melds passion and flavor in every dish. Tender slices of flank steak atop fire-grilled vegetables, roasted till their flavor almost bursts off the plate — peppers, squash, zucchini, asparagus, set on a black bean puree, tortilla and achiote sauce. The colors, flavors and taste come together, well, magically. Munoz waxes poetically about tacos: “They bring people together, they’re something to share.” Certainly, the tacos are a celebration but they’re hard to
share, as you won’t want to give any up. At any Mexican joint, fish tacos are a favorite; at Maya it’s easy to see why. Grilled mahi, perfectly marinated, then covered with chipotle slaw, avocado and pico with roasted corn make for a tangy, tasty taco. The accompanying sauce, with simple, classic ingredients of tomatoes, chili, onion and garlic, boosts the beauty. All of the salsas, by the way, are made by Lead Prep Cook Rosa Centono, “the mama of the place,” who marries the flavors to perfection. Each batch can take up to seven hours to create. Settle back in the oversized booth under the amber Mexican lights, gaze out the ground-to-floor windows that overlook Beaver Creek and dive into the ridiculousness that’s Mexican Fried Ice
Cream. Roasted bananas flank the plate with deep-fried pistachio, vanilla and dulce de leche ice creams, covered in rolled corn meal — a heavenly coating of crunch and sweet, drizzled in a rich chocolate sauce. If you’re in the sharing mood — and Munoz thinks you should be — the chocolate mole cake is barely sweet yet dense and moist; add the passion fruit sorbet and berry sauce with chili for the perfect end to a delicious evening. • top Carne asada, fire-grilled vegetables and a mango margarita. above Maya’s shrimp fajitas come with housemade tortillas, salsa and guacamole. left Grilled mahi tacos paired with a mango margarita. page 21 Ahi-topped guacamole.
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SAUCE ON THE CREEK by KATIE COAKLEY photos by DOMINIQUE TAYLOR
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inding a dinner option that makes you feel like family while feeding you like the same (hello, thirds), can be challenging. But at Sauce on the Creek, located at Traer Creek Plaza in Avon, you’ll find a welcoming, family-style atmosphere with contemporary Italian cuisine…plus some surprises. Situated in an ideal location with views of Beaver Creek Mountain (and plenty of parking), Sauce on the Creek is a bright, cheery space that is both classic and modern: black and white tiles greet you at the entry before accents of corrugated metal draw the eye to the open kitchen; cheery yellow leather
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booths and chairs provide pops of color throughout the restaurant. Light pours through the windows after an epic ski day while you enjoy a glass of wine with friends or sample the extensive selection of whiskeys and bourbons. For while the wine list is impressive, the whiskey might be more so. “If it’s not the best, it’s one of the best (whiskey) selections in Eagle county,” says Ross Cohen, General Manager of Sauce on the Creek. “There’s not many places where you can get the variety of high-end, hard-to-get-our-hands-on whiskeys.” From well-known (but rare) options like Pappy Van Winkle to E.H. Taylor or up-and-coming Japanese whiskeys, the list at Sauce on the Creek is impressive. The best part? No need to order a full pour. Sauce on the Creek offers both one-and twoounce pours. “You have the ability to try something you can’t try anywhere else,” Cohen says. “Pappy (Van Winkle) is not necessarily the best whiskey out there, but it has a lot of allure. You can taste it here at a more affordable price rather than
TRAER CREEK | 101 FAWCETT ROAD | AVON 970.949.3291 | SAUCEONTHECREEK.COM
paying for a (full) 2-ounce pour.” But if the ability to sample high-end whiskey a sip at a time isn’t enough, be sure to take a look at the menu. Yes, there are generous portions in either “single” or “family” sizes for classic Italian dishes like chicken marsala, eggplant parmesan and an expansive pizza menu. But there are also options for those with dietary restrictions; many dishes are available gluten-free, including requesting zucchini ribbons in lieu of traditional pasta or gluten-free pizza crust. Choosing just one thing to try is difficult, which is why sharing is such an appealing option. Pasta dishes range from light and fresh spaghetti Margherita, which can be topped with chicken, shrimp or scallops, to the spicy linguine fra diavolo to the ravioli of the day. And here’s where the menu gets interesting. In addition to the daily ravioli special, Chef Mike Irwin plays around with new ingredients and flavors that roam afield from classic Italian options in his daily special menu. “The specials list doesn’t just focus on Italian food,” Cohen explains. “Yes, Italian food is the starting point here, but because of Chef Mike’s talent, we can do things outside of the box.” Dishes like a duck with French influence or new takes on fresh red snapper (delivered daily), set Sauce on the Creek apart, allowing Chef Irwin to stretch imagination. The beneficiaries?
PRICE
Antipasti, soup and salads $5-$20 (family size); entrées: $11-$32 for single, $19-$38 for family size •••
AMBIANCE
Warm and welcoming with a modern aesthetic •••
SIGNATURE DISH
Linguini alla Pescatore
The guests who return every week or every few days to see “what’s special.“ And perhaps that’s what has solidified Sauce on the Creek in the minds and memories of guests: Classic recipes, lovingly executed by Irwin, along with the opportunity to try something new and interesting (with a supremely tasty cocktail to boot). So no matter if you’re just stopping in for a drink, or want a comforting, (possibly surprising) meal, Sauce on the Creek might be your new favorite go-to in the Vail Valley. The restaurant's selection of bourbons is truly staggering. top right Nightly specials include items such as seared duck breast with a lentil and beet salad. left Rigatoni with sausage. top left
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48 E. BEAVER CREEK BLVD. | AVON 970.748.WINE | VIN48.COM
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by WREN BOVA photos by DOMINIQUE TAYLOR PRICE
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hen Collin Baugh, Greg Eynon and Charles Hays rolled the dice, forged out on their own and opened Vin48, we weren’t sure if Avon was ready for it. A wine bar with shared plates, chic-contemporary décor and a stunning bar set into the curved bow of what is locally known as the Boat Building — it was a brazen move. Eleven years later, Vin 48 is such an essential part of the landscape it’s difficult to imagine a world without Vin. “We’ve been able to balance appealing to our local community and also getting people to come down the hill from Beaver Creek or even over in Vail,” admits Eynon. “But our main focus is to be a neighborhood restaurant, and that’s why it’s worked.” With a generous and delicious Happy Hour that attracts a standing-room-only crowd early in the evening, and a lively dining room that encourages mixing, matching and the occasional adventurous play, it’s easy to visit a couple times a week without feeling limited or in a rut. Plus, the menu changes monthly with major overhauls four or five times a year. Mainstays include the smoked salmon atop fried potato cakes, three demure goat tacos with a bright pasado salsa and the mussels with house-made chorizo and sop-worthy wine broth, among others. But new dishes deserve attention too, such as the Koji-dusted scallops with green harissa, and Vail Valley Creamery beef tartare with pine nuts, egg yolk and Champagne ricotta. “Chef puts a lot of flavor in the dishes,” says Eynon.
$8-$38 •••
AMBIANCE
Modern mountain setting serving seasonal, Colorado cuisine •••
SIGNATURE DISH
Classic steamed mussels with house-made chorizo and oven-dried tomatoes
He also puts a lot of love in them — and plain old-fashioned effort. Sometimes he sources beef from a ranch six miles down the road, and veggies from several small farms in Eagle County. And every week a whole heritage hog arrives at his kitchen door from Salida, Colorado, to be broken down into prime cuts and ground meat for various specials, smoked sausages and, say, ravioli filling. “I don’t think we’re fancy, we just cook correctly,” says Chef Hays. “Everything’s made in house, and we don’t overdo the product. Like the Deep Sea Red Crab — just let the red crab shine. When you get good food, you don’t have to manipulate it too much.” Sustainable seafood is a consideration, too. The seared Hawaiian yellowfin tuna crowning a smoky tomato broth is a stand out. The semolina linguine and baby bok choy are a perfect one-two punch of fitting backdrop and fresh-tender crunch.
And though unheard-of wines have always been part of restaurant’s wine program, they’ve found a renewed focus in looking at wineries that epitomize what Vin48 is: a little corner of a bigger community committed to doing things well, passionately and sustainably. “People say it’s eclectic, and don’t recognize a lot of the wines,” Eynon says about the list. “I see that as a positive. We are trying to work with producers who are small, who do it like we do it here. We have everything — classic producers and great vintages. But you can also come in and give us a price point, say $50 to $70, and try
something different and interesting that you’ve never had before.” And though Vin48 is the sort of slamdunk choice for a special occasion, it’s also a spot that remains vibrant and in flux, perfect for a dinner that is here and now. • top Seared Koji crusted scallops, grilled nebrodini mushroom, green harrisa, saba, micro greens. above Seared Hawaiian yellowfin tuna with semolina linguini, baby bok choy, smoked tomato broth, sunflower sprouts. left Vail Valley Creamery beef tartare, pine nuts, toasted fennel zseed, egg yolk, champagne ricotta, parsely.
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BEAVER LIQUORS
by KATIE COAKLEY photos by CHARLES TOWNSEND BESSENT
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or more than 40 years, Beaver Liquors in Avon has been selling spirits, wine and beer to the imbibers in the valley. Upon first glance, it may seem like a fairly typical liquor store: Scotch, whiskey and tequila are displayed to their best advantage; coolers line the entire eastern side of the store. But walk down the stairs to the wine cellar and all thoughts of “typical” will be erased from your mind.
110 E BEAVER CREEK BLVD | AVON 970.949.5040 | BEAVERLIQUORS.COM
Yes, there’s a wine cellar at Beaver Liquors, 14 feet underground so it stays naturally cool — a fact that surprises even some long-time locals. With wines from almost every corner of the world, wandering through the racks is both an adventure and an education — and the lessons are exceptional. Owner David Courtney became interested in wine while working in the restaurant industry in Chicago. After he and his wife moved to Vail, he continued working in restaurants and learning from sommeliers. While working for a small wine distributor, he started delivering to Beaver Liquors. He was creat-
ing momentum for his product, generating impressive sales, when then-owner Rick Cuny made him an offer he couldn’t refuse: A partnership with eventual buyout. That was in 1999; Courtney took over the business in 2006. “And that’s how I got into wine,” he says. “Kind of crazy.” PASSIONATE PURSUIT It’s clear that wine is Courtney’s passion: He’s always looking out for new trends, new options to share with his guests, like grower’s Champagne. In the past few years, Courtney says the growers who, for the past 50
years or more, have supplied grapes to popular Champagne makers like Moet & Chandon or Veuve Clicquot, are now bottling their own Champagnes, using those same grapes. These bottles are less expensive than their brandname counterparts, but they’re just as good, if not better, Courtney says. “I tell people, nobody's going to recognize it (the label), but when you drink it you're going to be like, ‘Holy crap,’” he said. Courtney’s love of wine is infectious. He’ll lead you around the cellar from New Zealand to Italy to the West Coast, discussing everything from up-and-
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coming Portuguese wines to the 2016 wines from the Côtes du Rhône that he’s especially excited about. It’s a vintage that he says was almost impossible not to make good wine. “When people come down, I'm like, ‘Right, we have Côtes du Rhône that are $30 and you have some that are $12,’” Courtney says. “Any one of these that you pick in your price
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— Call up the store, share your menu and the sommeliers at Beaver Liquors will pick the perfect pairings for your meal, within your budget, and deliver it to your home, hotel or condo. —
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range, you're going to leave happy.” And that’s what Courtney wants — to make his guests happy. Whether you’re trying to impress the boss with a carefully selected bottle for the holidays or picking up pizza (Chianti pairs well with a pie), Courtney and the staff at Beaver Liquor are going to do their best to find you the right bottle, at the right price.
THEY COME TO YOU This holds true for multi-course meals and special occasions, too. Though there are plenty of amazing restaurants in the Vail Valley, there are times when you just want to have an exceptional meal at home — without doing it yourself. It might be enjoying dinner with your 20-person family or just enjoying a gourmet meal in cozy pants in front of your own fireplace. When this urge strikes, it’s time to call in the professionals. Private Chef Allana Smith of FOODsmith focuses on creating memorable experiences and sharing her love of ingredients, allowing guests to enjoy quality time with family while they execute creative handcrafted meals (foodsmithvail. com 970.688.1925). At TASTE 5 catering, award-winning chef Richard A. Bailey brings personality, passion and an attention to detail to of his culinary endeavors in the Vail Valley, including his personal chef dinners (taste5catering.com
970.376.1084). Both of these companies offer in-home, culinary experiences that will please even the pickiest of palates and Beaver Liquors can help gild the lily. Call up the store, share your menu and the sommeliers at Beaver Liquors will pick the perfect pairings for your meal, within your budget, and deliver it to your home, hotel or condo. BEYOND VINO And while Courtney is all about the wine, many of his staff members are all about the beer, expanding and cultivating an outstanding selection of craft beer from Colorado and beyond. Whether you’re looking for a 100+ IBU IPA or a boozy Belgian Trippel, you’ll find some super suds on the shelves. Perhaps that’s what makes Beaver Liquors such a popular destination in the valley. The selection is extensive, but easy to navigate; if you have questions, the staff is eager to help and share their own favorite finds. “I think there's always a time and a place for wine, all the time,” Courtney said. And who’s to argue with an expert? • Beaver Liquors has an extremely well stocked wine cellar, and the staff to help you navigate it. above On the top floor, you'll find a large selection of beer and spirits. left The wine cellar at Beaver Liquors is 14 feet underground, so it stays naturally cool. opposite page
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BLUE PLATE 48 EAST BEAVER CREEK BLVD | AVON 970.845.2252 | BLUEPLATEAVONCOM
by WREN BOVA photos by CHARLES TOWNSEND BESSENT
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ne look at the Blue Plate menu, and you’ll take a trip not just around the globe, but through culinary styles. “People tell you that you should focus on one thing and do it really well,” Adam Roustom says, who owns Blue Plate with his wife, Elli. But what if that one thing is the ability to encapsulate all the different parts of your history and heritage into a variety of dishes? It’s like that at Blue Plate; each and every dish on the eclectic menu connects back to Adam. A childhood spent in both Syria and New England. A feisty and passionate Austrian wife. An early career in East Coast Greek joints. A mother from Long Island, stages in classical restaurants. Cape Cod, Las Vegas, New York City, Boston, La Jolla — this is all Adam. And you can see it on Blue Plate’s menu: yogurt sauces, meatloaf, Mediterranean skewers, fish and chips, fondue, linguine and Bolognese, lobster mac and cheese, apple strudel … In Blue Plate’s early days, it was the schnitzel that put it on the map. A nod
to Elli’s childhood, the Roustoms ran it as a special — and suddenly they had a group of regulars clamoring for it. Adam’s is “like grandma makes it.” Served with potato salad, green salad and lingonberry sauce, the meat is succulent, the breading buttery and crisp. “If you’re going to do it, do it right,” he says. But the restaurant has cultivated a variety of fans, each group honing in on a different aspect. The meatloaf is a best seller, incorporating both beef and pork sausage as well as pomegranate and peas. Trust me, it works. The New England-style fish and chips uses scrod, a young cod that is so tender and flavorful. And Blue Plate’s skinny fries are legendary. The Casablanca Mussels come from Prince Edward Island and are rich with Moroccan spices, pickled lemons and a garlicky white wine broth. “If I changed the mussels, people would kill me,” Adam says. But don’t miss out on Adam’s Middle Eastern offerings — easily the best hummus in the valley, and he has a deft hand when incorporating warm yogurt sauces that don’t break. Case in point, the local lamb shank with a Syrian yogurt sauce, roasted nuts and jasmine rice: tender, comforting and decadent. For perhaps a more virtuous dish, “The Med” chicken skewer has an exclamatory flavor profile that’s highlighted by grilled onions, tomatoes and jalapeños. Served with a “secret” garlic dipping sauce, it’s ideal for anyone who likes big flavors and healthy options. And though it’s easy to talk endlessly about the menu, it’s the
whole experience that makes repeat visitors out of first-timers. Elli runs a tight ship in the front of the house, making sure the dining room is spotless and no guest goes un-greeted. Some summers she’s cultivated tomatoes in patio planters, and is responsible for the overall comfort of the dining room, as well as the wine list. “The beauty of Blue Plate is you can look in the dining room and there’s a local plumber sitting at a table next to a multi-millionaire,” says Adam. And what are they ordering? “Frog legs. Schnitzel. Everything!” he answers. • The veal schnitzel with potato salad and green salad. above "The Med" chicken skewer with grilled onions, tomatoes, jalapeño and jasmine rice. left Frog legs and garlic butter. top
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Lunch: $8-$14 Tapas: $8-$14 Dinner: $14-$34 •••
AMBIANCE
Friendly, eclectic neighborhood restaurant •••
SIGNATURE DISH
Veal or pork schnitzel, local lamb shank with a warm yogurt sauce
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Warm and welcoming with a focus on sports •••
SIGNATURE DISH
Wings
BOB'S PLACE by KATIE COAKLEY photos by KRISTIN ANDERSON
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here are few places in the Vail Valley that are as firmly entrenched in the locals’ psyche as Bob’s Place. Your first visit there is a rite of passage, whether you’re in town for a few days or a few decades. But, after one hearty breakfast, a refueling lunch after a day on the mountain or a latenight nosh session, it’s clear that Bob’s is a beacon for affordable comfort food.
100 WEST BEAVER CREEK BOULEVARD | THE LODGE AT AVON CENTER | AVON 970.845.8556 | BOBSPLACE.CO
Perusing the menu at Bob’s Place is like gazing into a time capsule: It includes dishes from owner Bob Doyle’s 40 years of restaurant experience here in the valley: deli favorites from The Menu (opened in 1977 in Vail), Southwestern dishes from The Jackalope (opened in 1990) and classic pub grub from Bob’s Place, which first opened its doors in Avon in 1992. Ensconced in the Lodge at Avon at Avon Center since 2000, Bob’s Place is known for its family-friendly atmosphere, hearty portions of comfort
food and an almost magical array of screens that allow fans to watch multiple games from almost anywhere in the bar. Head over for breakfast and indulge in substantial skillets and omelets or the popular breakfast burritos, tacos, huevos rancheros or tamales. One of Bob’s burgers, made from half a pound of certified Angus beef, is a favorite for lunch or dinner, or try the wings: take your pick from more than 15 different sauces. If you’re feeling parched, there’s an extensive draft beer list with plenty of Colorado craft favorites, and cocktails
including 10 different mule iterations. For families looking for an affordable dinner or friends looking for a gathering place to watch the game, Bob’s delivers affordable comfort food in warm, welcoming atmosphere. You’ve not truly visited the Valley until you’ve stopped into Bob’s Place. • Buffalo wings, artichoke hearts and a beer. Chicken and steak tacos with rice and beans. left A Roll Tide cocktail paired with the Aussie Burger, which includes pineapple, a fried egg, Canadian bacon, grilled onions, beets and sliced cheddar. top
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Breakfast: $8.50-$12.50; Lunch and dinner: $6.50-$24
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PHO 20 VIETNAMESE NOODLE & GRILL
47 E BEAVER CREEK BLVD | CHRISTIE LODGE AVON | 970.748.3007 | PHO20AVON.COM
by KIM FULLER photo by CHARLES TOWNSEND BESSENT
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t’s been five years since Pho 20 opened in Avon and the restaurant has become a favorite for dine-in or take-out among locals and visitors. Owners Cong and Chloe Hoang have maintained a consistent ethos: Keep it fresh and keep it simple. Whether you’re a meat lover or prefer vegetarian or vegan food, Pho 20 has a variety of healthy and savory options from spring rolls to soups and noodle bowls. Many selections are gluten-free as well. Cong says the restaurant can work around allergies. “We use really quality products,” he shares. “I’ve been in the pho restaurant industry for close to 15 years and I have knowledge about it all, like what types of noodles are good, the best quality and the best texture.” Happy Hour at Pho 20 is pretty standout, too, with $2 draft beer and $3 house wine from 3 to 6 p.m.
PRICE
Appetizers: $4-$7; Bowls, Soups and Specialties: $8-$12 •••
AMBIANCE
Grab-and-go or dine-in Vietnamese eatery •••
SIGNATURE DISH
Rare steak pho soup soup with traditional accompaniments of bean sprouts, fresh basil, jalapeños and cilantro
The restaurant opens at 11 a.m. for lunch and serves throughout the day until 9 p.m. •
LOADED JOE'S
clockwise from left Fresh spring rolls with shrimp, pork, lettuce and rice vermicelli; rare steak pho with traditional accompaniments; crispy Vietnamese eggrolls
with vermicelli, pork, carrots and onions; passion fruit Boba; vegetarian vermicelli bowl with stir-fried tofu, broccoli, carrots and mushrooms.
82 E BEAVER CREEK BLVD #104 | AVON | 970.748.1480 227 BRIDGE STREET, SUITE C | VAIL | 970.479.2883 | LOADEDJOES.COM
Story and photos by CHARLES TOWNSEND BESSENT
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few boxes need to be checked to ensure the success of a restaurant in the Vail Valley: proximity to community centers, consistent quality/ service and killer atmosphere. Loaded Joe’s scores 100 points here and the extra credit goes to the fact that they ARE one of those community centers. I find myself arriving early for coffee and breakfast, staying around for lunch and then passing back through in the evening for a beer and a bite, lingering even longer to catch anything from trivia to open mic night and a game of pool in the evenings. Theoretically there are only 5 hours in a day that cannot be spent inside Loaded Joe’s, seven days a week. The cuisine is created with locally sourced ingredients, chosen with intention. Breakfast favorites include their Colorado Lamb Scramble and the truly magnificent lemon ricotta pancakes served with crème fraiche
PRICE
Breakfast: $8.50-$11 Lunch: $8-$13.50 •••
AMBIANCE
Friendly neighborhood coffee house with a full bar •••
SIGNATURE DISH
Rococo coffee and anything with Tender Belly bacon
and seasonal berries. Add the awardwinning Tender Belly bacon to anything and call it a win. For lunch or a relaxed dinner, try the Castro sandwich — think Tender Belly ham, whole-grain mustard, pickles and whole-grain bread) or the thinly sliced rib-eye French dip. Make sure to check out the Vail
“grab and go” location (underneath 10th Mtn Whiskey on Bridge street) for a pre-ski coffee and breakfast sandwich, or to grab a pastry to stick in your jacket and then circle back for the après whiskey-shot dance party. When in doubt about where to hang or dine, just look for a swarm of locals — I assure you plenty will be at Loaded Joe’s. •
The community hotspot is busy all day long, starting with the breakfast crowd and morphing into a place for business meetings, socializing and late-night entertainment. top right Despite a full bar and breakfast, lunch and dinner, the heart of Loaded Joe's is still a superior cup of coffee. top left
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NOZAWA SUSHI
240 CHAPEL PLACE | AVON 970.949.0330 | NOZAWAS.COM
Casual establishment offering a classic range of sushi and Japanese entrées, along with some Thai and Chinese dishes •••
SIGNATURE DISH
Nozawa roll with spicy tuna, cucumber topped with shrimp, tuna, avocado and spicy mayo
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ou may know Nozawa for its awesome happy hour and superb off-season deals, and now there’s something else to bring you to this Avon restaurant for sushi and more. Nozawa has started offering Hibachi to
CHINA GARDEN
100 W BEAVER CREEK BLVD | AVON CENTER 970.949.4986
by KIM FULLER photo by CHARLES TOWNSEND BESSENT
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t was December of 1988 when Sharon Mou, known as Mama Mou, opened her first restaurant in The Lodge at Avon Center. China Garden became a local go-to spot for Mandarin and Szechuan cuisine. After venturing into other businesses and leasing out the space, Sharon is now back at the helm of the restaurant. Many locals have come back and word of mouth is strong. Choose from traditional Chinese favorites like crab rangoon, dumplings, fried rice variations and hot and sour soup. Add Volcano Shrimp, Yaki-soba noodles or Pad Thai to your order, or enjoy red or green curry or keep it simple with sesame chicken. All the food at China Garden is prepped and cooked by Chinese chefs with years of experience. •
lobster and filet mignon. Hibachi orders come with a small salad, miso soup and mixed veggies, along with a choice of fried or steamed rice. Also, feel free to order anything else on the menu, including sushi, sashimi, Asian and Thai entrées while sitting around the Hibachi. And that happy hour previously men-
PRICE
Appetizers and Soups: $4-$14; Noodles and Entrees: $11- $20 •••
Call for quick carry-out and delivery. Delivering to West Vail, EagleVail, Avon, Beaver Creek, Arrowhead and Edwards, 5 to 9:30 p.m. •••
SIGNATURE DISH
Authentic Chinese fried rice
pictured Volcano shrimp, lightly breaded to order in a spicy homemade sauce. Served with broccoli and steamed rice. Top left: Sesame chicken. Bottom right: Yaki-soba.
tioned … it’s from 3 to 5 p.m. daily and gets you 20 percent off the entire bill. That calls for another round of sushi and sake! • The list of sushi rolls and nigiri is long and creative. top right Nozawa has new Hibachi grills for exhibition dining. top left
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give the whole group a cooking show and delicious meal. Choose from a number of different menu options to be seared and flavored right in front of the group, from tofu and veggies to scallops and twin lobster tails, ribeye steaks, Kobe beef or special combinations like salmon,
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Appetizers, Soups and Salads: $4-$13; Sushi Rolls and Sashimi: $7-$42; Entrées: $15-$24; Hibachi: $28-$56 AMBIANCE
by KIM FULLER
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FOODS OF VAIL
82 E BEAVER CREEK BLVD #100 | AVON 970.949.0282 | FOODSOFVAIL.COM
by KIM FULLER photoss by KRISTIN ANDERSON
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t was a summer spent in France that inspired Tracey Van Curan to learn as much as she possibly could about the world of fine foods. The owner of Foods Of Vail has put in the hard work and dedication to establish herself and her business within the world she loves, and the Vail Valley thanks her for it. Foods Of Vail, located in Avon, has been in business since 1981. The chef-driven establishment never cuts corners, ensuring every ingredient is fresh and from the best possible source. Three words describe what Van Curan has maintained over the years: homemade, convenient and creative. “Even our stocks are made from scratch,” shares Van Curan. Drop by and eat on site, choosing from a rotating menu of daily specials. Or pick up a quick lunch, dinner for two or order for a family of 20. Try staple items like the Thai Curry Soup or Van Curan’s Lasagna — made from the original family recipe derived from her New Jersey roots.
In addition to the soups, casseroles and salads readily available every day in this gourmet delicatessen, Foods Of Vail delivers and also has a catering division to service weddings, rehearsal dinners, at-home entertaining and more. • above Foods Of Vail carries a variety of freshly made ready-to-eat food. left Stop by to enjoy a warm bowl of soup, or take some home to reheat.
PRICE
Daily Sandwiches and Lunch Specials: $9.95-$11.50 •••
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Full catering for events along with a gourmet deli shop with grab-n-go offerings and orders for pick-up or delivery •••
SIGNATURE DISH
Lasagna from Tracey Van Curan’s original family recipe
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ZINO RISTORANTE by WREN BOVA photos by JUSTIN Q. McCARTY
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alk into Zino Ristorante in Edwards, and your mood will go up a notch. Something about the friendly neighborhood vibe and chicly classic décor combine to put people at ease and in the mood for a little food, a little conversation, a little wine, a little fun. Though Nick Haley rules in the kitchen and Giuseppe Bosco sticks to all things front-of-house, both partners are passionate about great food and warm hospitality. Upstairs is the lively bar area, with balcony seating that overlooks part of the dining room. Upholstered chairs and small tables create intimate gathering
27 MAIN STREET | RIVERWALK, EDWARDS 970.926.0777 | ZINORISTORANTE.COM
spaces, while the bar itself is a whirl of coming and going. Walk down the grand staircase to the dining room proper and you’ll find an exhibition kitchen that is at once on display and yet buffered from the tables. “Here at Zino we try to do as much as possible in house,” says Chef Haley. “We make every piece of pasta in house, we make our own pancetta, our own burrata. You always can take more pride in something when you make it yourself.” This commitment to making everything in house dovetails with the Italian ideal of showcasing good, seasonal products without overly manipulating them. Rather, you set them off with excellent flavor combinations. The Zino menu has a solid soul of popular mainstays — the crispy roasted chicken, the burrata, the pork chop
Milanese, the pizza Margherita, for instance — that’s embellished with seasonal offerings such as the seafoodrich stew, cioppino, and gnocchi topped with comforting braised Oxtail Sugo. So when can you serve tomatoes in the winter? When you slow roast them in a low oven for a couple hours to bring out their flavor, and then roll them out really thin. Add Panna di Parmigiano, and there you have it — wonderfully intense tomatoes, softened by the parmesan cream sauce, supple and exclamatory on the tongue. Chef Haley calls it Carpaccio di Pomodoro, and you’ll call it delicious. But above and beyond the seasonal menu are the daily specials: fish of the day, meat of the day and usually a filled pasta of the day, too. Haley is especially excited about his new fish source: “I get a call from the dock in Honolulu at 9 a.m. and we receive the fish by the next day at 2 p.m.” And then it’s served later that night. If you’re lucky enough to see Mero sea bass on the menu, go for it. “It’s hands down my favorite fish,” Haley admits. Or you can stay closer to home with the elk sausage. Twice a year, Haley brings in three full elk from Debeque, Colorado. The prime cuts are used for various specials, but he uses most of it for the spicy elk sausage served with pasta. And don’t skip the wine list, which is extensive but manageable. Better yet, leave the decisions to Bosco, who
PRICE
Appetizers and salads: $11-$15; Pizzas, pastas and entrées $16-$35 •••
AMBIANCE
Warm winter welcome •••
SIGNATURE DISH
Rigatoni with spicy smoked Colorado elk sausage, marinara, caramelized onions, rapini and pecorino.
has a natural ability to pair wines and food to make both components shine. It’s also fun to have a reason to call over the enthusiastic and energetic Italian, though he’ll likely stop by your table anyway just to check in. “Zino is a very warm and familiar place,” Bosco says. “We have warm, friendly service. We have so many locals, and they come here not just to have pasta, but to see me or Nick or the server they want every time they come in. It’s a place that feels like home.” • Carpaccio with roasted roma tomatoes, watercress, parmesan panna and ciabatta croutons. top right Pancetta with Tuscan kale, poached apples and roasted garlic. left Braised oxtail with gnocchi, roasted tomatoes, rosemary, currants and crispy mushrooms. top left
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EAT + DRINK EDWARDS
56 EDWARDS VILLAGE BLVD, #104 970.926.1393 | EATDRINKINC.COM
by BRENDA HIMELFARB photos by REDA RUOKYTE
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at/Drink has cracked the code for what makes a small restaurant work — healthy, fresh, friendly — in other words, they have the right formula to lure discerning foodies back for more. And rightly so! The restaurant has been in the valley for over 15 years, consistently keeping its fare germane and true to the owners’ philosophy. “We continue to be relevant, always continuing to grow with changing tastes,” said Pollyanna Forster, who, with husband Chris Irving, own Eat + Drink. “There is what I call the ‘magpie effect,’ which means that people want to gravitate to what’s new and shiny. Yet we continue to do what our mission has always been: using the most amazing ingredients that we can source throughout the United States and the world.” For instance, there are over 200 cheeses on site, available to taste, and 60 wines by the glass, which are drawn from the restaurant’s wine shop. Eat + Drink’s winter menu is a combination of what Forster considers to be favorites that are brought on at this time of year like mac n’ cheese with black truffle peelings and hearty paninis. “We’re doing a really beautiful brisket and fondue panini,” shares Forster, “and some wintery salads with various cabbages, peanuts, oranges and Noc Cham dressing made with fish
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stock, a touch of sugar and rice vinegar. And, you can add protein — prosciutto, chicken, shrimp or, perhaps, poke.” The seafood comes from Cut, the restaurant’s “sister” shop, for lack of another term, that continues to expand. Case in point: the seafood and caviar bar with blinis and crème fraiche, that can also be ordered at Eat + Drink. Featuring seafood delicacies like Royal Sterling Ossetra cav-
iar, East and West Coast oysters, clams, chilled smoked mussels, crab cakes, king crab legs as well as tinned seafood, the shop’s seafood bar is second to none. As well, the savory meats, which Cut continues to offer, including tenderloins, New York, prime rib and rib-eye and can be dry-aged between 30 to 40 days. Ask Forster about her thoughts on, say, wine selections for lunch and her answer is immediate. “Because we’re what I call ‘cheese centric,’ and a lot of our dishes have cheese in them,” she begins, “I’d can suggest two wines. I think the best possible white wine is a Gewurztraminer, from the Alsace region of France. (Described by one wine reviewer as dry and tasting like the French Alps). The red wine I like is a Cru Beaujolais, made in the style of a pinot noir and 100 percent gamay grape.” The owners, who donate much to the non-profit community, like to say that between Eat, Drink and Cut, they are the perfect threesome. “When it comes to catering, we can provide everything from pairing your menu’s food items with wines to gift baskets to hospitality gifts,” says Forster. “Fifteen years in, we’re thriving and kicking butt more than ever. Our theme is not just ‘let’s be the best in Edwards Corner’ or ‘let’s be the best in Vail,’ but let us continue to be the best wine, cheese, butcher shop and hospitality venue in the United States. We spend hundreds of hours each month curating our selections and just working to be as
amazing as we can possibly be, as well as being part of the community.” • top Drink, the wine shop adjacent to Eat, offers a dynamic shopping — or simply perusing — experience. above Every bit of wall space is filled with gourmet goodies, from the glass canisters of olives to the shelves of crackers, vinegars and more. left Dine in at Eat and enjoy paninis with nice little touches such as fresh tomatoes and a lively green salad.
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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
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n a resort area where there is always something new and shiny, an establishment that remains a locals’ favorite is truly special. Vista at Arrowhead, which has been charming guests since 2007, offers genuine warmth at every turn, from the gracious staff to the heart-warming cuisine, all enhanced with a soundtrack provided by the valley’s favorite piano man, Micky Poage. Settle in for dinner and you’ll face the most difficult choice of the evening: what to order. Start with a handcrafted cocktail to prime your palate and jumpstart your stomach — the Litigator, Vista's take on a Manhattan, is always a good choice. Then, gather your dining companions for a “divide and conquer” approach to ordering. By everyone choosing something different, there’s more opportunity to sample the menu. Vista’s menu is seasonally inspired with a Colorado focus. Plates are beautifully composed, with individual elements working together in perfect harmony. A deceptively simple dish like mussels is intensified by the addition of ‘nduja, onions and confit tomatoes. The resulting dish will have you unapologetically cleaning out the last bit of garlicky white wine broth with the accompanying grilled cheese bread. Or try the fried cheese ravioli, served with marinara and artisan Italian sausage.
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, pan-seared jumbo scallops and a dry-aged, bone-in pork chop. For those looking for a life-changing experience, try the Colorado braised buffalo osso bucco with sauteed spinach, roasted winter vegetables, stilton blue 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 Colorado beef, lamb and buffalo, as well as fish and seafood — before pairing it with a homemade sauce like fresh horseradish cream, lemon picatta or soy ginger butter. Accessorize with sides and the resulting plate is a completely customized culinary adventure. Vista has been employing this mix-and-match style for several years, allowing guests to employ their creativity (and address any dietary restrictions) while streamlining the magic in the kitchen. The brainchild of co-owner Daryl DeYoung and Executive Chef David Collins, the menu epitomizes DeYoung’s approach to the guest experience.
676 SAWATCH DRIVE | ARROWHEAD | EDWARDS 970.926.2111 | VISTA-ARROWHEAD.COM
“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," 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 cheesecake and warm apple crisp, 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. • Pasta with Bolognese sauce. Seared rare tuna with wasabi mashed potatoes, sesame bok choy and soy ginger butter sauce.
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First courses: $9-$15; Entrées: $23-$39; Sides: $5
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GORE RANGE BREWERY by TRACI J. MACNAMARA photos by KRISTIN ANDERSON
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ith an always-happening bar scene and family-friendly seating, Gore Range Brewery is the place to go for unwinding on winter evenings or for watching game-day drama unfold. This local brewery has two new artisanal beers on tap for the winter season, daily menu specials, and many old favorites
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that appeal to a variety of tastes while maintaining a loyal following. The casual atmosphere at Gore Range Brewery adds to a dining scene that’s comfortable enough for hanging out with family and friends — and also just right for an unassuming first date. Pascal Coudouy, Gore Range Brewery’s owner and Executive Chef, has spent years honing a menu that matches high expectations while capturing the restaurant’s down-home feel. “I like to keep the profile of our food and beer within the profile of what people expect for that style,” says Coudouy. “You’re not going to find any strawberries in the Caesar salad here,” he adds with a smile. The two newest additions to Gore Range’s beer list capture this sentiment by rounding out the list — but keeping it within the realm of what’s known and loved. At 8.2 percent alcohol by volume, the brown-hued Belgian Dubbel is stronger
0105 EDWARDS VILLAGE BLVD | EDWARDS 970.926.BREW (2739) | GORERANGEBREWERY.COM
than most, lightly hopped, and has a characteristic flavor that comes from the addition of Belgian candi sugar. “And that’s just what a classic Belgian dubbel does,” says Coudouy. Likewise, the Pascal’s Pyrenees Pilsner is an easy-drinking, light, and crisp beer that can be enjoyed while watching back-to-back games. BEYOND BREWPUB FARE If you’re new to Gore Range Brewery, begin with a flight of beers to get a sense of your favorites, and order a few small menu items for sharing. Gore Range is known for its knockout nachos — a crispy mound of goodness, piled high and packed with fresh ingredients. And beyond-the-norm appetizers including the tuna roll and the crab cakes are flavorful starters that can be a light meal on their own. Follow up with a generously sized salad, a wood-oven pizza, or one of Gore Range’s best-selling sandwiches that include the smoked brisket dip or the Reuben sandwich. Hearty winter appetites and coldweather cravings will be fulfilled with menu selections including the roasted tomato soup, served with a cheddar and basil grilled cheese sandwich, and entrées such as the baby back ribs or the New York strip steak. Good to know: Coudouy prides himself in ordering special ingredients to create “truly special specials”
PRICE
Apps: $6-$18; Entrées: $14-$26 •••
AMBIANCE
Relaxed game-day and date-night scene •••
SIGNATURE DISH
Smoked brisket dip sandwich
instead of reimagining overstocked items, so always take a look at the list of daily specials along with the full menu for even more exciting options. Finally, choose a light and sweet ending to your evening at Gore Range Brewery with the Toblerone mousse, a nutty whipped chocolate dessert reminiscent of the beloved Swiss chocolate that will have you happily yodeling all the way home. • The Reuben sandwich, fries and a pint of the Belgian Dubbel. top right The tuna roll with avocado, wasabi and soy sauce. left Crab cakes with asparagus and dipping sauce. top left
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THE ROSE 97 MAIN STREET | RIVERWALK | EDWARDS 970.855.0141 | THEROSEEDWARDS.COM
by WILL BRENDZA photos by DOMINIQUE TAYLOR PRICE
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he Rose in Edwards is a rare find. This cozy bistro, nestled in the heart of Riverwalk, is a bona-fide hidden gem, a unique and intimate place where the food is as delightful as the atmosphere. Dimly lit and relaxed, when you walk inside The Rose and take your seat among the leather lounge chairs, wooden tables and couches, playful details begin to emerge. From the yarnstriped antelope and mountain goat heads hanging on one wall, to the thick wall-mounted garden and the medley of chandeliers glowing overhead — there’s a lot of character in this place. But there’s also something classic and familiar about it, something that exudes craftsmanship and culinary regard. It’s a thought that is confirmed throughout their menu. In lockstep with the seasons, Chef-Owner Bryan Redniss’ food is constantly changing, rotating as the locally available ingredients rotate, embodying the seasonal flavors of the area. Dishes like the fried chicken demonstrate a mastery over old favorites: light, crispy, tender and cooked with a sage honey butter, it’s the best fried chicken you’ll find anywhere in the valley. For a comfort food favorite, the Meat n’ Potatoes is hard to beat — tenderloin steak, juicy and delectable, served with a help-
Apps: $7-$15; Salads: $12; Entrées: $12-$18 •••
AMBIANCE
Cozy and creative bistro serving fresh, locally sourced food and artesian cocktails •••
SIGNATURE DISH
Avocado fries, Piggie Smalls — pork belly bites with scallion oil, ponzu, pickled ginger crumble and plantain curls
ing of purple potato mash, and leek. But then, items like their foie gras nigiri (or “foie-giri”), exemplify Redniss’ creativity and culinary boldness. Sushi-inspired, it’s a slice of melt-in-yourmouth foie gras served atop a tender rice brick, fastened with a small belt of seaweed. It’s one of the richest bites on the menu, and a dish that’s worth stepping outside of your comfort zone for. However, there are some menu items that don’t change at The Rose, too. Favorites like their avocado fries with sesame aioli are just too good to lose. “Those avocado fries have been number one on the menu since day one,” says Redniss. The comfortable atmosphere and friendly vibe that pervade The Rose make it the perfect place for friends to enjoy a drink, or for a romantic evening out with that special someone. Artisan cocktails saturate the drink menu, and creations like The Muse will blow you — and your date — away. Made with local 39 North Spirits vodka, lemon, pink peppercorn,
apricot and sage, The Muse speaks with a voice all its own. Or, if you’re feeling a little more adventurous, the Donde Quixote is a nobleman’s blend of tequila, Cocchi Americano, Amaro Nonino and dry curacao. Just a couple of those and you’ll be out slaying windmills in no time. And of course, when it comes time for dessert, you’ve got to try Jessica Redniss’ cream cheese-stuffed finger cakes. Because, it’s easy to get caught up in the menus and forget that this place is also an awesome little bakery, with homemade macaroons, cakes and other baked goods that are all to die for.
There’s a romance to The Rose that is both sentimental and sincere. It is a place where you can count on the food being fantastic and fresh, where the drinks are always exciting and good spirits are always in high supply. • top Meat and Potatoes: Sous vide and searedfilet mignon, purple potatoes, leek butter cream, dehydrated field-pea powder, Dragon sauce and Knapp Ranch microgreens. above & page 23 Foiegiri: Hudson Valley foie gras, white rice, house soy reduction, puffed rice and scallion garnish. left The Muse: vodka, pink peppercorn, lemon, apricot and sage.
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MARKO’S PIZZA 57 EDWARDS ACCESS RD #7 | EDWARDS 970.926.7003 | MARKOSPIZZA.COM by WILL BRENDZA photos by CHRISTOPHER DILLMANN
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stablished in 1994, Marko’s has been serving great local pizza and pasta for nigh on 25 years. It’s a name that is recognized up and down this valley — a name that is synonymous with awesome Italian cuisine and lively local character. Old skis and snowboards adorn the walls, accented with vintage Budweiser
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Appetizers start at $2.50 Pasta starts at $13 Pizza starts at $8.99 •••
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Local, family-style pizzeria •••
SIGNATURE DISH
Pizza and pasta
posters, black-and-white photographs and local paintings — ski-country decor collected over the decades — articles of the community and the culture. One of Marko’s trademark specialties is the first item you’ll encounter on the menu: their house garlic knots.
Made from Marko’s signature dough, drenched in garlic and twisted for a little extra flavor flair, they are a mouthwatering treat. And the Old School Pasta choices are a mix and match paradise for noodle enthusiasts with various sauce options. If you’re trying to keep things easy, though, check out the baked pasta dishes — that’s where you’ll find old favorites like the chicken parmesan, lasagna and ravioli. But, the star of the Marko’s Pizza menu is, naturally, the pizza. Hand-
FIESTA’S! CAFÉ & CANTINA
tossed and garnished with fresh toppings, they arrive beautifully oven-blistered and bubbling with cheesy glory. Try any number of the house specialty pizzas, like the Supreme, the Popeye Pie or delicious Greek pizza — a spectacle of olives, artichokes and spinach piled high and generously peppered with olive oil, feta and mozzarella cheeses. • above Greek pizza with olives, artichoke hearts, spinach, feta and mozzarella. below Garlic knots.
57 EDWARDS ACCESS RD | EDWARDS 970.926.2121 | FIESTASCAFE.COM
Story and photo by CHARLES TOWNSEND BESSENT PRICE
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his year will mark the 30th anniversary of Fiesta’s tenure in the Vail Valley. It is a testament to the quality and place in the community the restaurant has maintained over three decades of delivering cuisine brimming with mouth-watering authenticity, made “con cariño’(with love and affection). Susan Marquez-Ledezma and her husband, Mariano Ledezma, bring to Colorado family styles and recipes from New and Central Mexico. Susan purchases her red chiles from the same family farm that her grandmother did in New Mexico. Mariano brings a wealth of tradition and new ideas to create time-tested cuisine. Entering the establishment one can’t help but smile at the colorful décor and piñatas swinging from the ceiling. Add a margarita and their incredible housemade salsa, queso and guacamole to start and it’s already a party. Don’t get overwhelmed by the extensive menu,
Lunch: $8-$14 Dinner: $10-$18 •••
AMBIANCE
Lively, family-friendly Mexican restaurant •••
SIGNATURE DISH
The Tom Apple Combo: a blue corn chicken enchilada, a red chile relleno and a carne adovada burrito
rest assured that you really can’t go wrong and if you want a little bit of everything the Combo platters are the way to go. Blue corn chicken enchiladas with white jalapeño sauce are a personal favorite and the chile rellenos deliver miles of flavor — served crispy and
doused in sauce, get the classic, filled with cheese, or venture to the shrimp or chicken fillings. Cold winter nights call for homemade soup like the made-fromscratch posole (think hominy, pork, red chile broth, chile pequin, onion, lime, oregano and fresh tortillas). Susan’s Tres Leches cake is many locals’ favorite way to finish the evening.
Don’t forget that you can reserve the back room for a party, have them cater a private event or stop in for take-out and perhaps even a piñata for your next impromptu...Fiesta! • above Menu favorites include the housemade guacamole, classic margaritas and the tres leches cake.
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THE BOOKWORM Y
ou might wonder what a bookstore can possibly bring to a menu. Great food and care, for starters. And The Bookworm delivers that in droves — and has been since 2007, when they first introduced crepes, which are still the core of the bookstore’s varied menu. The idea of a café within a bookstore is aimed specifically to integrate food for the mind and the body — a union of food and books that invites people to come and hang out. The books themselves are very much a part of the room. In fact, all of the café’s food items are named after books or authors; one of the most well known, the Julia Child crepe, includes Nutella, powdered sugar and strawberries or bananas. The Bel Canto salad, too, is a favorite. Who can resist prosciutto, figs, pears, blue cheese
295 MAIN STREET C101 | RIVERWALK | EDWARDS 970.926.7323 | BOOKWORMOFEDWARDS.COM
and organic mixed greens topped with balsamic vinaigrette? The menu includes vegetarian and vegan options including glutenfree, vegan crepes, made with an almond flour base that makes for a crispy crepe with just a bit of sweetness. New additions include the Giving Tree — avocado toast made with local micro greens — and the Rainbow Fish — wild smoked salmon on toasted pumpernickel bread. As well, the café offers Novo Coffee, Ethiopian being the favorite. Says Nicole Magistro, The Bookworm’s owner, “We’re always focused on community. Community with authors and food venders. Knowing where every ingredient that goes into our food comes from so we can feel good about everything prepared in our café.” •
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Crepes: $5-$10 Toasts: $7-$12 Salads: $13 •••
AMBIANCE
Lively community cafe and bookstore •••
SIGNATURE DISH
The Julia Child crepe
right Julia Child crepe with Nutella, powdered sugar, strawberries and a latte. page 22 The crepe-making process.
VILLAGE BAGEL
34500 US-6 B7 | EDWARDS 970.855.2940 | VILLAGEBAGEL.CO
by BRENDA HIMELFARB photo by KRISTIN ANDERSON
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n 1946, the NY Times tried to explain what a bagel was. The writer described it as “a roll with a hole in the center.” Over the years, many have tried to replicate the chewy, crusty perfection of New York’s specialty — and Village Bagel has done just that! Right here in Edwards, Colorado, the only dedicated bagel shop in town, you’ll find a team of passionate people who all believe in making simple food the old fashioned way — without the use of fillers, preservatives or dough conditioners, but simply with high-quality ingredients, traditional techniques, and a lot of time (3 days to make each bagel, to be exact). It all began in the home kitchen of owners Connie Leaf and Anthony Mazza. A few months in, they outgrew their home oven and started baking out of the kitchen of Mirabelle Restaurant in the early mornings, selling bagels to one coffee shop after the next. As
PRICE
Bagels $2-$13, various shmears and toppings; Lunch $6-$11 •••
AMBIANCE
Hopping bagel joint with great goods, a liquor license and lively local crowd •••
SIGNATURE DISH
Bagel and shmear, with coffee, Bloody Mary or beer
word got out, people would show up for a warm bag of bagels right out of the back door of the renowned French restaurant — and shortly after, “Back Door Bagels” was born. The duo bought a 25-gallon kettle in
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by BRENDA HIMELFARB photo by DOMINIQUE TAYLOR
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which to boil the bagels (a must for a traditional bagel) and opened up their own shop. To this day each bagel is made from scratch and hand-rolled. And unlike other bagels which are seeded on only one side, Village Bagel hand-presses seeds on both sides of the “roll” during preparation. The garlic bagel is Leaf’s favorite among such flavors as blueberry, chocolate chip, whole wheat, sesame and lots more. The store’s tagline is “Bagels and
Schmeer, Pizza and Beer,” as they also offer Sicilian-style pizza, with dough made over three days, the flavor building the old fashioned way, through time. As well, there are also Mimosas, homemade Bloody Marys and draft beer to go with it all. Village Bagel is truly a gem, lovingly bringing a taste of the East Coast to our valley. • above The NYC Upgrade with lox, capers, onions, tomatoes and scallion shmear..
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LAUREN’S KITCHEN
275 MAIN STREET, C106 | RIVERWALK | EDWARDS 970.446.6917 | NEWAMERICANFOODS.COM/LAURENSKITCHEN
by KIM FULLER photo by KRISTIN ANDERSON PRICE
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ne bite of Lauren McElroy’s food and you’ll taste how well her Texas roots have served her as a chef. McElroy learned her Southern comfort food skills from her two grandmothers, one from each side of the family. She spent the last six years developing her catering company, NewAmericanFoods.com, before opening Lauren’s Kitchen, a quaint and inviting gourmet grab-and-go in Riverwalk at Edwards. Guests have a few options for enjoying McElroy’s homemade cuisine: Grab a full entrée, salad or side from the cooler and bring it home to heat and eat; pick out a dish and bring it to the counter where it will be perfectly heated and plated for dining in; have the dish heated and then bring it back to the office — or home —ready to enjoy. Choose from some of McElroy’s specialties, from lasagna bolognese
SUNDAE
Soups and Salads: $6-$11; Entrées: $10 for two servings •••
AMBIANCE
Grab-and-go or dine-in eatery in a bistro setting •••
SIGNATURE DISH
Lasagna Bolognese
and chicken parmesan to maple dijon salmon and chicken noodle soup. There is also a hot special offered every day as a single serving, like chicken tortilla soup or butternut squash mac 'n' cheese, that’s warm and ready to eat. Vegetarian and vegan dishes are available, as well as gluten-free options.
“I try to be affordable because I want everybody to be able to come in,” she says. “My slogan is ‘making gourmet convenient,’ but it’s not gourmet as in overpriced — it’s gourmet as in great food.”
242 E MEADOW DR | VAIL | 970.479.1705 | SUNDAEICECREAM.COM 56 EDWARDS VILLAGE BLVD | EDWARDS | 970.766.7522
Lauren's Kitchen is opened Monday through Saturday, 11 a.m. - 7 p.m. • above Tuna salad on croissant with antipasto salad, left, and turkey wild rice soup with bacon n’ brussels.
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$3-$9 •••
by WILL BRENDZA photo by CHARLES TOWNSEND BESSENT
AMBIANCE
Artisan ice cream shop, everything made on-site
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ou can tell when a scoop of ice cream is truly authentic. There’s a wholesome realness to it when it’s made from scratch, from start to finish with natural ingredients, by people who genuinely love their jobs. Thick. Creamy. Packed with flavor — as artful as it is delicious. That’s a rare scoop of ice cream. And it’s exactly what Sundae specializes in making. This High Country creamery not only innovates with unique flavors, playing on seasonal themes and exploring unorthodox combos like avocado coconut, but they also knock the classics out of the park: vanilla is discernably made from real vanilla beans, and chocolate is rich and decadent. But, the real star of the menu is salted cookies & cream. Imagine an ageold favorite but elevated—taken up a notch, twisting sweet and salty into pure joy. Every flavor is made on site in small
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SIGNATURE DISH
Salted cookies and cream in a hand-dipped waffle cone
batches using the finest ingredients. Their waffle cones are handmade and fresh-dipped every morning. Come in, pick your favorite flavor, grab a cone, and choose one (or two, or three) toppings, like rainbow sprinkles, homemade fudge, or candied hazelnuts, and watch them fold it together on a frozen slab of marble. This local creamery has two locations: one in Edwards at The Corner building, and the other in Vail Village
only a stone’s throw from the Covered Bridge. They’ve been serving the Vail Valley artisan ice cream since 2016, and it’s a local must. It might be time to treat yourself to a month of Sundaes. • above Sweet cream ice cream with an assortment of toppings. right Dark-chocolate-dipped waffle cone with a scoop of blueberry, raspberry and mint cocoa nib chip ice cream.
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Welcoming food truck situated next to the patio of a popular local brewery •••
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The "world's most best taco"
ROCKY MOUNTAIN TACO
41290 US-6 | EAGLEVAIL 970.401.4443 | ROCKYMOUNTAINTACO.COM
by MELANIE WONG photos by CHARLES TOWNSEND BESSENT
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here are few places in the Vail Valley where you can score a meal for less than $10, much less one that features madefrom-scratch, fresh ingredients. It’s no mystery why Rocky Mountain Taco, a food truck located next to the Vail Brewing Company in EagleVail, has become a hotspot for juicy tacos, steaming burritos and tasty salsas. Three years after opening its windows, Rocky Mountain Taco has been named Best Burrito, Best Mexican, Best Takeout, Best Worker's Lunch and Best Festival or Event Food in the Vail Daily’s Best of Vail polls. Owners Dan Purtell, Chris McGinnis and Jose Reza met in the kitchen of another local restaurant, where they had long dreamed of opening a food truck. Purtell is particularly proud of the truck’s popularity among the local Hispanic community. That mark of legitimacy is partly thanks to Reza’s wife, Noemi, who shared home recipes from Chihuahua, Mexico, for everything from the marinade for the carne asada to salsas for the truck’s menu. Don’t miss the Alambre, featuring a trifecta of grilled steak, crispy bacon and chorizo, or the pork carnitas, which are slow cooked for a full day before
being paired with avocado and tangy pico de gallo. Vegetarians aren’t left out, either, with the shockingly satisfying Hippie Crack, a nod to Purtell and McGinnis’ southern California skate park roots, featuring potatoes, a medley of
grilled peppers and spicy crema sauce. Besides their brewery digs, check out their second location at the Westin Riverfront bus stop, the perfect place to grab a breakfast burrito before hopping onto the gondola. •
top Rocky Mountain Taco serves tortas, quesa-
dillas, burritos and "the world's most best taco." above The taco truck is parked next to Vail Brewing Company and Native Roots dispensary in EagleVail.
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$5-$8
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TURNTABLE RESTAURANT by MELANIE SMITH photos by DOMINIQUE TAYLOR
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uilding upon the historic railroad roots — literally, as its building is built upon the namesake piece of railroad infrastructure — and its mountain-town vibe, the Turntable Restaurant brings in locals and guests alike for hearty breakfasts and lunches, five days a week. It’s a place to relax with friends and neighbors and enjoy the Town of Minturn and its smalltown charm. The town, with a main street of funky shops and brightly painted buildings, is a mere 10 minutes’ drive off the interstate, and provides a welcome respite for visitors and locals looking for a break from the ski resort’s hustle and bustle. The Turntable has been an iconic fixture
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in Minturn for decades, and, under the ownership of Westside Café ownership trio Mark Dennis, Ryan Thompson, and Steve Solomon since 2017, has seen a revival. New flooring, crafted using barn wood out of Leadville, a new bar space, and updated booths and furniture have opened the space, merging it into a more modern, diner-style atmosphere. Retaining old favorites, including the restaurant’s name, the “Boo Burrito,” and the scale model freight train running the dining room ceiling’s perimeter, the owners’ aim is to keep the tradition of the space as a community gathering place. Plans are in the works to host workshops and events when the breakfast-and-lunch restaurant isn’t in service. Similar to its sister restaurant, Westside Café in West Vail, the Turntable Restaurant serves up classic American
160 RAIL RD AVE | MINTURN 970.827.4164 | TURNTABLERESTAURANT.COM
comfort food. The menus feature some crossover items — don’t miss the Cap-N-Crunch French Toast — but the Turntable has a bit more South of the Border flair. The award-winning spicy pork green chili can be found topping the Boo’s Burrito, breakfast nachos and huevos rancheros, and is a favorite of locals. There are pastries, skillets, omelets, and lighter fare options on the breakfast menu as well. With a full range of lunch items, from burgers and bahn mi to bison meatloaf and Southwestern cobb salads, there is something for everyone. Favorites include the veggie flatbread, composed of butternut squash with mushrooms, thyme cream sauce, arugula and caramelized onions and the chicken pasta borracho, which is made with penne, grilled chicken, shrimp, bacon, spinach, cherry tomatoes, roasted corn and shallots in tequila cream sauce with cilantro. Open Thursday through Monday from 7:30 a.m. -3 p.m., the Turntable is an all-ages welcome place to sit back, relax and feel at home. The breakfasts especially won’t break the bank, and the portion sizes are generous, with vegetarian, gluten-free, and vegan options available. Whether you’ve been a loyal customer for years or you’re a first-time guest, a visit to the Turntable Restaurant in Minturn is sure to feel like coming home. •
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$10-$23 •••
AMBIANCE
Family friendly, mountain casual •••
SIGNATURE DISH
Boo's Burrito
Boo's Burrito with scrambled eggs, hash browns, refried or black beans and cheddar cheese in a flour tortilla smothered with spicy pork green chili and topped with chopped cilantro, cheddar cheese and crema. top right Grilled Romaine and Steak Salad with blistered cherry tomatoes, blue cheese crumbles, pickled onions, crispy bacon bits and creamy blue cheese dressing. left Avocado toast mashed with olive oil, salt and pepper served on Udi's Multigrain Bread. top left
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WESTSIDE CAFE
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2211 NORTH FRONTAGE ROAD WEST | VAIL 970.476.7890 | WESTSIDECAFE.NET
by MELANIE SMITH photos by DOMINIQUE TAYLOR
en seconds off the exit ramp in West Vail, Westside Café is Vail’s iconic ski town breakfast restaurant. For 17 years, comforting American staples have been served in its cozy space. With a walk-up grab-andgo counter as well as seated dining, it’s a local go-to with something for everyone. Established in 2002, Westside has served around 2 million guests, says owner Mike Dennis. He and partners Ryan and Steve pride themselves on balancing their efforts to stay true to the Westside roots while embracing opportunities to update. They are continually on the lookout for items to feature on the menu as well as aesthetic touches — recently, barn wood from Leadville was integrated into the space’s frames and moldings. Wooden tables and booths make up the main dining area, with one side a bar and the other a market offering quick options with pastries and coffee bar. The warm, inviting atmosphere welcomes guests to gather, relax and gear up before a day on the slopes. Head-sized cinnamon rolls sit in a case near the entrance and next to the counter where patrons can order to-go sandwiches and burritos, perfect for a
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PRICE
Breakfast dishes: $9-$17; Lunch and Dinner dishes: $8-$28 •••
AMBIANCE
Locals’ spot from breakfast to dinner with vintage Vail decor •••
SIGNATURE DISH
Chicken & Waffles Eggs Benedict with poached eggs, fried chicken, sweet potato wafflettes and chipotle béarnaise
quick tasty bite on the way to the lifts. With everything from omelets and huevos rancheros to eggs Benedicts and French toast, there are rich and hearty breakfasts and lighter fare options available on the menu as well. Speaking of eggs Benedict, they’ve got 10 on the menu. Of course there’s a classic version and a Southwestern version, but other variations include “chicken & waffles” and Caprese. Not to miss, however, is the veggie, which consists of polenta cakes,
poached eggs, tomato, avocado, spinach and asparagus, all topped with béarnaise and balsamic syrup. LUNCH & DINNER Though its breakfasts are what put Westside on the map, the restaurant also serves up lunch and dinner. The menus stick to the American comfort theme, but rather than the typical pub fare — burgers and pizza — they range widely, offering ramen, sandwiches, pasta dishes, and more. At lunch, don’t miss the blackened snapper sandwich, which is served on a brioche bun filled with wild caught snapper, mango cilantro salsa, citrus crema and apple mango slaw. At dinner, winning choices include the short rib mac-n-cheese, oozing decadence and fulfillment,
and the grilled salmon ramen noodle bowl with avocado, edamame and spinach — nourishing and delicious. It’s a commitment to the classic ski town cafe that keeps people coming back. “We really do our best to take care of the locals, and then the rest just follows because we’re trying to make sure everyone feels welcome, like they belong here,” says Dennis. • Monkey Bread French Toast with house baked moneky bread, caramel sauce, cream cheese frosting, berries and house whipped cream, the Bacon Bloody Mary made with bacon-infused vodka, candied bacon and Westside Bloody Mix. left Seared Tuna and Chili Salad with cucumber ribbons and mango slices tossed in a cilantro-ginger vinaigrette. above
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PRICE
$12-$45 •••
AMBIANCE
Buzzy, stylish bowling alley, bar and restaurant great for families and big groups •••
SIGNATURE DISH
Menu created around shareable dishes
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141 EAST MEADOW DRIVE #113 | SOLARIS | VAIL 970.476.5300 | BOLVAIL.COM
by MELANIE WONG photos by DOMINIQUE TAYLOR
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t Bōl, opposing dining concepts collide — gourmet food, fine wine and sophisticated cocktails are paired with the clash of bowling pins and the stylish modernity of a hip bar — and the effect is nothing short of a fun time. Situated in Vail Village’s Solaris Plaza, Bōl boasts an energetic vibe equally suitable for a raucous night out with a group, dinner with the family or a fun date night. Of course, one of the restaurant’s main attractions is its namesake, an upscale bowling alley complete with sleek lanes and swanky couch seating. It’s an inviting place to munch on snacks and sip wine between strikes and easily accommodates large groups. While the atmosphere is relaxed, the food at Bōl is classy and sophisticated — but not so much so that you hesitate to lick your fingers. “It’s a comfy, fun place, and it can definitely get loud on some nights,” says Executive Chef Paula Turner. “We’ve worked to style the food around that, with top-notch dishes
made to share with the table.” To share, try the tempura veggies, a generous mix of seasonal vegetables fried in a light batter and paired with tamari-ginger vinaigrette. The lamb lollipops are another longtime favorite at Bōl, and for good reason. The petite chops are tender off the bone, juicy to the core, and deliciously seasoned with Peruvian pepper sauce, a tangy chimichurri and jalapeño crisps. On cold winter days, Turner’s menu offers plenty of comfort food to warm the belly after a day on the slopes. The duck pot pie is a savory twist on a traditional favorite, boasting salty confit duck and a piping hot, buttery crust. For something lighter, try the scallop achiote, a vibrant, original dish featuring seared scallops, a medley of peppers and butter sauce made with the Latin spice achiote, all over a bed of zucchini ribbons. Seafood aficionados and adventurous eaters shouldn’t miss the pan-seared branzino, a sea bass served whole. It’s different from your typical fillet, but the crispy skin keeps moisture and flavors in, maintaining all of the fish’s delicate richness. The buzzy bar, situated in front
of several large screen TVs, is a great spot to sip on a creative craft cocktail. Snowy nights call for the Bad Santa 2, a boozy combination of spicy rye, smooth bourbon and bitter Lillet. If you’ve got the winter blues, the cure is the Mahalo, a vodka-and tropical fruit-based drink that will transport you straight to the beach. It’s hard to say whether the food and drink complements the bowling or the other way around, but either way, Bōl delivers a unique experience and world-class dining. “We’ve worked hard to elevate the food over the last couple years, but the most important thing is that the vibe here remains fun,” says Turner. •
top Tennessee Hot Chicken 'n' Biscuits and the Eaton Ranch Bol Burger with Tender Belly bacon, Tillamook cheddar, veggies and fries. above The whole branzino, pan seared in a lemon sauce, served with haricort verts, arugula and fennel salad. page 24 Tempura-style seasonal veggies with soy sauce.
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THE FITZ BAR & RESTAURANT MANOR VAIL LODGE | 595 EAST VAIL VALLEY DRIVE | VAIL 970.476.4959 | THEFITZVAIL.COM
by KIM FULLER photos by DOMINIQUE TAYLOR
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reat chefs know that cuisine is never truly mastered because the paradigm of dining is everevolving. There is always something new to learn in the kitchen — a new technique to try or a fun flavor to include. This refreshing revelation gives these talented and creative chefs like Ken Butler a clean plate of possibility for every new meal, every new season. As Executive Chef at The Fitz Bar & Restaurant, Butler continues to create comfort food in an elevated way. A dining experience at The Fitz can range from a festive après ski with friends to a couple’s more intimate date night. Guests will quickly realize that this classic Vail establishment has a fine way of honoring ski-town tradition while keeping the eats, drinks and atmosphere modern and lively. Located right across from Vail Mountain at Golden Peak, The Fitz is inside Manor Vail Lodge and has proved a welcoming destination for decades. Come in after a day of skiing and warm up by the fire with a cocktail like the Prosecco Refashioned, made with peach bitters, muddled cherry,
PRICE
Starters and Shared Plates: $14-$18; Entrées: $18-$42 •••
AMBIANCE
Mountain gastropub with slopeside dining room as well as a festive bar and lounge •••
SIGNATURE DISH
Rack of Lamb with Black Rice Risotto, Parmigiana and Cauliflower
blackberry and orange, topped playfully with bubbly wine. Butler develops his dishes the same way he creates a menu: combinations that focus on quality ingredients, balanced flavors and dynamic textures. It’s the single dimension of one element — like the raw asparagus he uses in an asparagus salad — that can be combined with another layer, then another and another, to create the
perfect dish. That salad gets its depth from the citrus in the dressing, salt in the prosciutto and crunch of the asparagus. All Butler’s dishes come together this way; food that rises above just being consumed and into the relevance of table conversation. “We keep it simple,” he says, “often including just four or five ingredients to allow the food to speak for itself.” You won’t go wrong ordering from Butler’s menu, from lighter choices like roasted cauliflower or a diced ahi poke salad to more robust main dishes of roasted duck breast, rack
of lamb and braised beef cheeks. And for that last dose of comfort, the s’mores cheesecake from Pastry Chef Justin Heredia is a whipped delight, complete with with a brûlée of marshmallow cream. • top Roasted duck breast with creme fraiche, lentils, tomatoes, corn, basil and blackberry balsamic, and a Trail Head cocktail with sous vide jalapeño-blackberry tequila and lime. left Diced ahi poke salad with avocado, tamari ponzu, cucumber, carrots and edamame. above Rack of lamb with black rice risotto, parmesan cheese and cauliflower.
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LA BOTTEGA 100 E MEADOW DR. | VAIL 970.476.0280 | LABOTTEGAVAIL.COM
by KIM FULLER photos by DOMINIQUE TAYLOR
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ust over 20 years ago, Stephen and Elisabetta Virion opened a deli-style restaurant in Vail Village with 15 seats. Over the years, La Bottega has evolved into full Italian restaurant with space to welcome 150 guests. With the gradual growth of the establishment, La Bottega’s menu has continued to evolve from sandwiches and pizzas to more and more gourmet, showcasing additions like foie gras and caviar and a full special menu featuring Italian winter truffles. La Bottega has had a strong following from the beginning, and longtime guests have started to bring their children and grandchildren, year after year. It’s all about family — and a whole lot of flavor. This is the spot in Vail Village where you can still order a casual (and delicious) takeaway cheesesteak
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or settle in on the outdoor patio or dining room for an upscale meal. “We started out as a more casual sandwich place,” Stephen explains. “The first day we opened we had a line going around the corner of people waiting to get in. We became famous for cheesesteaks, which we still have on the menu.” Don’t miss out on trying a cheesesteak, and in the winter you may even want to get the Wagyu version with foie gras mousse, buffalo mozzarella and Italian winter truffles. But beyond that East Coast-inspired signature sandwich, La Bottega has a menu to please any lover of European cuisine. Stephen has trained as a chef and spent time cooking in many destinations throughout the world, from New York and Chicago to Paris, Vienna and Zurich. Stephen has a specific fondness for the Italian region of Tuscany, where most of his food at La Bottega draws its influence. Elisabetta has developed the
wine list to include an array of choices by the bottle and an impressive selection by the glass. “We have a lot of single-vineyard boutique wines that are not really available many places,” she explains. Try a plate of the authentic carbonara with pancetta, garlic, egg and parmesan with a glass of Barolo, an order of house-made ravioli or the cedar-planked salmon with grilled vegetables and basil oil. “What we hear from a lot of our guests is that we are one of the most consistent restaurants in Vail,” says Stephen. “Our food tastes the same as it did a decade ago; it’s the fact that my wife and I are here every day and we pay attention to detail.” • White truffles on tagliatelle. Cedar-planked salmon with roasted vegetables cooking in the stone oven. left Grilled Spanish octopus, fingerling potatoes, arugula, chimichurri and tomato. top
above
PRICE
Insalate, Antipasti and Pizza: $9-$23; Pasta and Entrées: $22-$54 •••
AMBIANCE
Family-owned and Tuscaninspired corner restaurant with a lively outdoor patio and cozy wine bar •••
SIGNATURE DISH
Truffle gnocchi with butter and parmesan; veal osso buco with gremolata.
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PRICE
Appetizers: $9-$29 Mains: $11-$68 •••
AMBIANCE
Casual, yet upscale, fine steakhouse dining •••
SIGNATURE DISHES
Lamb Chop Fondue, Elway’s Salmon, Bone-in Bone-in Rib-eye 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
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o say that Elway’s in Vail Village Village is is known for its steaks is like saying saying John Elway played a little football. football. Precision, practice and perfection perfection are part of the play-by-play action are part of nightly the nightly play-by-play that makes this steakhouse popular action that makes this steakhouse among locals tourists alike. popularboth among bothand locals and tourists USDA primeprime hand-cut beef isbeef theisstar at alike. USDA hand-cut Elway’s whether diner’s palate the star of at Vail, Elway’s of Vail,a whether preference is a preference thick porterhouse, a diner’s palate is a thick tender filet ortender juicy ribeye. porterhouse, filet or juicy ribeye. To find this this upscale upscale eatery eateryand andbe beanan active participant participant ininthe theElway Elwaylegacy, legacy, stroll over over the the bridge bridgeand andhead headtowards towards the Lodge at at Vail Vail where whereaaspectacular spectacular menu awaits. awaits. The The sleek sleekwooden woodenbeams beams nestled among among modern modern stonework stoneworkand and beckon guests crispcrisp whitewhite linenslinens beckon guests to to enjoy action of the main dining enjoy thethe action of the main dining area, area, the privacy the rounded the privacy of the of rounded atrium, or the atrium, or the crisp airpatio. on the crisp mountain air onmountain the private private patio.Chef Jeremy Barrett is Executive Executive Chef Vargas has new to his role, andAlex has S. crafted a terrific crafted a terrific menu that includes menu that includes old favorites and old favorites and exciting options. exciting new options. Whennew asked the When secret Barrett to theirwhispers, secret asked to theirthe success, success, directly spices to “It must beVargas one ofpointed the 70 different
using finest hand-cutThat quality in our “the Elway's seasoning.” is all he’ll Prime beef the combined with Elway’s reveal from restaurant’s playbook. famous steak seasoning.” But simplicity can be found in pristine But simplicity be found in pristine ingredients, suchcan as the signature ingredients, suchdelighted as the signature steaks that have so many steaks have delighted so many diners. that From a demure 8-ounce filet to diners. From 28-ounce a demure porterhouse, 8-ounce filet to the decadent the and bone-in filets, partsucculent of the funrib-eye is choosing one of the part of the fun is choosing one of blue the sauces — béarnaise, peppercorn, sauces cheese — andbéarnaise, more. Butpeppercorn, the seafood blue list is cheese and more. the seafood list is just as deep: MaineBut lobster with drawn just as Elway's deep: Maine lobster drawn butter, Salmon withwith roasted butter, Salmon withahi roasted shrimpElway's and lump crab, and tuna with shrimp lump crab and much wasabi and pea crust and miso beurremore. blanc. STARTERS AND RIDE-ALONGS But don’t dive right right into into the themain maincourse. course. Starter menu all-stars include Starter menu all-stars include the mustthe chop that is havemust-have lamb choplamb fondue thatfondue is so tender so tender Vargas “It can almost Barrett boasts, “It boasts, can almost be eaten be like a Also lollipop.” lining are the likeeaten a lollipop.” liningAlso the A-list A-list areCoast the West Coast Goose Point the West Goose Point oysters that oysters (seasonal) smooth are smooth enoughthat for are oyster newbies, enough followed by followedfor by oyster a touchnewbies, of briny hurricane aharbors touch of briny hurricane will harbors that connoisseurs love. that connoisseurs will team love. is longtime On the Elway’s On the Elway’s team iswho longtime sommelier Eddie Currie is more sommelier Jeffrey who is more than willingNicole to be the coordinator for any than willing to be the coordinator for list. any one of the 350 options on their wine one the 350 their there’s wine list. Fromofdeep redsoptions to lighton whites, From deepmatch reds for to light whites, ribeye there’s a a perfect the bone-in
perfect match for the bone-in rib-eye with mouth-watering truffle butter or the sustainable Chilean withdashi-braised mouth-watering truffle butter or sea bass. The finalsustainable play of theChilean evening the dashi-braised should be The a move theevening baked-tosea bass. finaltowards play of the order Cookies, served shouldChocolate be a moveChip towards the warm with scoopthat, of vanilla ice cream. They appleacrisp according to Currie, will are guaranteed entertain the It’s senses “warm you fromtothe inside out. just and the soul. goodwarm food that makes• you happy.” •
top Bone-in 22-ounce rib-eye with a baked potato and Goose Point oysters. above Elsa’s 22-ounce Key Lime ribeye Pie with whipped top Bone-in with a cream and blueberry sauce. baked potato and Goose Point oysters. above Warm apple crisp topped with rum ice cream.
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FLAME
AT FOUR SEASONS VAIL ONE VAIL ROAD | VAIL FOURSEASONS.COM/VAIL/DINING/RESTAURANTS/FLAME/ 970.477.8650 by TRACI J. MACNAMARA photos by KRISTIN ANDERSON and DOMINIQUE TAYLOR
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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 Burning Leaves, which has Yuu Baal Mezcal, Chartreuse, Aperol and lime. Sip and savor alongside the steamed mussels, which arrive bathed 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. This winter, Flame Restaurant will elevate après Fridays and Saturdays from 3 to 5 p.m. Head to the Flame terrace and take in the breathtaking views of Vail Mountain while
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PRICE
Appetizers: $14-24; Entrées: $34-$155 •••
AMBIANCE
Modern mountain steakhouse •••
SIGNATURE DISH
18-ounce 7x Ranch Wagyu NY strip steak
enjoying the world-famous Haute Chocolate bar, live music and raw bar. 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 Flame Restaurant chef Zachary Rozanski. “At Flame, our kitchen is like the heart that pumps life into everything we do,” says Rozanski. “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 maple bacon doughnuts are standouts among Flame's desserts, made more exciting by the ride-alongs maple pecan ice cream and cherry bourbon jam. 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. • Steamed mussels with coconut and red curry broth, lime, cilantro and sourdough baguette. left Prime New York Strip with smoked gouda and dill mac & cheese. above
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THE REMEDY BAR W
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 five 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 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
ONE VAIL ROAD | FOUR SEASONS RESORT AND RESIDENCES VAIL FOURSEASONS.COM/VAIL/DINING/LOUNGES/THE_REMEDY_BAR/ 970.477.8600
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 colossal kalbi beef rib to the tortilla soup, complete with avocado, cotija cheese and crispy tortilla. Settle in with a gourmet pizza or something to share, such as the Pretzel Charcuterie, which includes il porcellino salumi, housemade pickles, Bavarian pretzel and house mustards. The signature Remedy Burger is also a hit, with 7x Ranch wagyu beef, grilled red onions, lettuce, tomato, pickle, cure-all sauce, cheddar cheese and fries. With the addition of the Après Whiskey Cart every Wednesday from 3 to 5 p.m. this winter, you can enjoy ready-to-make cocktails by the Resort's very own Director of Beverage, Steven Teaver. 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
PRICE
Appetizers: $10-$24; Small plates, entrées: $16-$52 •••
AMBIANCE
Hip bar and lounge with upscale bites •••
SIGNATURE DISH
Elk Red Chili
atmosphere at The Remedy Bar to be fresh, interesting, and—above all—fun. • top A spread of Remedy's offerings, including Bi Bim Bap, Spicy Tuna Bowl, Pretzel Charcuterie, Bison Flatbread Pizza, Truffled Goat Cheese Flatbread Pizza, and the V and Old Fashioned cocktails. above Beverage Director Steven Teaver mixes up his version of an Old Fashioned.
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PEPI’S BAR AND RESTAURANT
231 EAST GORE CREEK 970.476.5626 | PEPIS.COM
by KATIE COAKLEY photos by CHARLES TOWNSEND BESSENT
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hink back to an unforgettable evening, one that shines softly in the back of your mind. You remember: Your dining companion was charming, the waitstaff was impeccable and the food — oh, the food — you continued dreaming about the incomparable cuisine for weeks after. But when you return, trying to relive that experience…well, it’s never quite the same. There’s one place, though, where every visit conjures the afterglow from the very first time. In the tapestry of Vail’s dining scene, one bright golden thread has been glowing consistently for more than 40 years. Pepi’s is a culinary institution in the Village, providing classic Austrian dishes delivered with warm smiles only slightly more brilliant than the iconic yellow of the restaurant. Few things in life are guaranteed, but dining at Pepi’s is a chance to recreate an unforgettable evening, time and time again. From the iconic Austrian outfits on the waitstaff to the classic Austrian and German fare, Pepi’s has been serving charm and käsespätzel since 1964. Perusing the menu is like reuniting with an old friend; classics like weinerschnitzel, jägerschnitzel (oh that mushroom sauce!), bratwurst and spätzle hold a hallowed place in the gastronomical memories of Vail visitors. In fact, the schnitzels (both weiner and jäger) are best sellers: Executive Chef
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Helmut Kaschitz and Sous Chef Richard Fraser say that they sell more than 2,000 of the dishes each year. “That’s a lot of breading,” Chef Fraser says with a laugh. And though some classics will never leave the menu — a riot might break out — chefs Kaschitz and Fraser are making small changes to keep the menu fresh and modern. One example is in the
side dishes, where lighter options like a truffled root vegetable puree or quinoa are quietly replacing heavier fare. Start off with the Israeli couscous salad with salmon or beetroot carpaccio before indulging in classics like beef stroganoff, roasted salmon or a schnitzel. For a truly interactive experience, make plans to dine in the Antlers Room. Here, the menu features wild game, including wild boar, venison and a rack of caribou for two. The “wilddieb” platter, featuring portions of quail, boar and elk, is a popular choice, explains Fraser, for those who want to try a bit of everything. But the fun really begins when ordering certain dishes, like the steak tartare or Caesar salad. These dishes, in addition to the elk steak medallions and Bananas “Foster” flambee, are prepared table-side. “People really like that personalized service,” Kaschitz says. It adds to the experience and truly: Who doesn’t enjoy a bit of pyrotechnics at the table?
PRICE
Lunch $7.50-$24; Dinner $8-$42 •••
AMBIANCE
Bavarian charm and spirit •••
SIGNATURE DISH
Weinerschnitzel and jägerschnitzel
That’s why dining at Pepi’s is such a beloved experience in Vail. Generations have fallen in love with the antler décor and hearty Austrian fare, knowing that though some small things may change, the heart, spirit and schnitzel will remain. • above The pan-seared salmon has a savory, herbal crust. left Pepi's is in the middle of all the action, on the corner of Bridge Street and Gore Creek Drive.
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Modern mountain clubhouse •••
SIGNATURE DISH
Buffalo chili
GRILL ON THE GORE by KATIE COAKLEY photos by DOMINIQUE TAYLOR
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t may seem as if Vail has shared all of its secrets, but one gem remains remarkably below-the-radar: Grill on the Gore. For those who enjoy gliding along on cross-country skis or exploring by fat bike, perhaps you’ve already discovered this oasis of comfort food and camaraderie. If you haven’t…you’re in for a treat. With views of the Gore Range that might steal your breath more quickly than a vigorous lap at the Vail Nordic Center, Grill on the Gore is an ideal spot for both a leisurely lunch or a quick and satisfying stop when time is of the essence. Following the idea of “give the people what they want,” Grill on the Gore is home to one of the best lunch deals in
Vail with its soup buffet, offering hearty, classic comfort food made with the best (often Colorado-based) ingredients. Three different soups are available: the signature buffalo chili and two other options that change daily, like the vegetarian roasted red pepper bisque with Gouda and the lighter Italian Wedding soup. The signature buffalo chili is a perfect example of Chef David Sanchez’s culinary style. It’s his own version of chili, rooted in his grandmother’s Spanish bean soup recipe. Flavors are layered starting with the onions, garlic and green bell peppers (the holy trinity of Spanish cuisine called sofrito) and braised buffalo, buffalo sausage, chorizo and smoked ham. Saffron gives potatoes their golden color and garbanzo beans add a unique texture to the chili. It’s unlike any other version of this classic comfort food, showcasing the passion and attention to ingredients and detail that are inherent in Sanchez’s cuisine. “It’s a labor of love,” Sanchez says, “but no matter what I make…I try to make it the best it can be. I use the best ingredients and it’s made with love.” The opportunities to customize the soups are endless: Adorn it with toppings like pico de gallo, jalapeños, scallions, sour cream or
VAIL GOLF CLUB | 1775 SUNBURST DRIVE | VAIL 970.477.5277 | GRILLONTHEGORE.COM
cotija cheese; artisan bread, homemade gluten-free chips (made from cauliflower), chicharrones, corn tortilla chips and three types of cornbread (including cowboy cornbread, studded with jalapeños and cheddar cheese) are also on offer. New this winter, Chef Sanchez is offering six different spins on the classic grilled cheese. These “mountain melts” are available as an add-on to the soup buffet or as stand-alone sandwiches, served with fries. The Cautionary Melt is the classic version with white bread and American cheese; other versions include the Signature Melt, which is what happens when you turn a classic club sandwich into a melt, and the S.W. Philly “Back Again,” a southwest-inspired melt version of a Philly cheesesteak (with a classic ‘90s song reference in the title). “It’s a ‘big kid lunch,’” says Grill on the Gore manager Bernie McManus. “It’s exactly what you want after skiing.” For those in need of liquid warmth, Grill on the Gore features a full bar with signature cocktails, hot drinks and a draft beer selection that is solely from Colorado, featuring brews from the Vail Valley’s three craft breweries. McManus likes having Colorado products behind the bar as well as in the food. The well gin and vodka are from Spring 44 in Loveland, CO; 10th Mountain Rye Whiskey is the base for the Colorado Mule. “Colorado products are so good,” he says, “Why wouldn’t you serve them?” Grill on the Gore is a gem sparkling in East Vail. Take the free bus to the Vail Nordic Center stop or drive (parking is
always free) and head up to the mountain modern clubhouse. Settle in with bowl of soup and a sandwich and let your worries melt away as you gaze at the Gore Range. There are adventures to be had — Grill on the Gore will ensure you’re fueled up. • top The daily soup buffet includes a selection of house-made soups, bread, various cornbreads, chicharrones, black bean chips and house-made gluten-free chips. above Buffalo chili and grilled cheese. left Cowboy Cornbread with chorizo, cheddar and jalapeños.
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EL SABOR
660 LIONSHEAD PLACE | LIONSQUARE LODGE | VAIL 970.477.4410 | ELSABORVAIL.COM
by BY KIM FULLER photos by DOMINIQUE TAYLOR
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t’s good to know that you barely need to leave the snow for a delicious and flavorful fiesta in Lionshead. Right at the bottom of the mountain and just steps from the entrance to the Eagle Bahn Gondola is El Sabor, a true Latin American experience where vibrant ingredients and traditional spices offer a fresh cuisine for local and international guests. With its ideal location and perfect outdoor dining deck, this is a great place for people watching and tequila sipping. And, believe it or not, this Mexican-inspired restaurant has one of the best burgers in town. The El Diablo is two thin beef patties on a really nice toasted bun, served with five-pepper relish, bacon, asadero cheese, roja aioli and a side of fries. Of course El Sabor has delicious tacos, tamales, enchiladas and Tres Chilis for lunch, après-ski and dinner, and the eatery also has several American-inspired options like an 8-ounce seared beef tenderloin served with vegetables and seared salmon with a spiced agave glaze. Salads are a highlight on the menu as well, from a tostada salad in a fried tortilla bowl to the Southwest Sabor Salad with mixed greens, black beans, corn salsa and cojita cheese. “We have enough variety to keep everybody in the group happy,” explains Colby Lefebvre, General Manager.
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The Tres Chilis has maintained its status as an entrée favorite, offering “the flavor” from Latin America’s northern, southwest coast and southeast coast regions. Pass the colorful plate of chicken-andcheese-stuffed poblano with mole
sauce, a shrimp-and-rice-stuffed poblano with an avocado salsa and a cheese relleno with salsa roja. “And you can’t go wrong with margaritas when you make the mix in-house,” adds Lefebvre. “There is no sour mix here — we only use hand-squeezed lime juice and organic agave nectar.” In addition to lunch and dinner service, El Sabor opens at 7:30 a.m. every morning to serve $6 grab n’ go breakfast burritos. Lunch starts at 11 a.m. and their full menu is served all the way through 9:30 p.m. Finish your afternoon or evening meal with fried plantains and ice cream—simple, but oh so sweet. And for a dose of flavor every week, follow @elsaborvail on Instagram for specials. •
PRICE
Appetizers, Salads and Tacos: $8-$17; Burgers and Large Plates: $12-$28 •••
AMBIANCE
Slopeside Latin American & American eatery and tequila bar with great views and a sun-facing deck •••
SIGNATURE DISH
El Diablo burger with five pepper relish, bacon, asadero cheese and roja aioli
above Elotes: grilled
sweet corn, tajin spice, lime, cotija cheese and a strawberry margurita. left El Diablo Burger with bacon, asadero cheese, five-pepper relish and roja aioli with a jalapeño-cilantro margarita.
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AMBIANCE
Lively slopeside watering hole serving lunch, après-ski and dinner •••
SIGNATURE DISH
Hand-cut steaks served with sauteed vegetables choice of potato: baked, mashed or fries
GARFINKEL’S by BY KIM FULLER photos by DOMINIQUE TAYLOR
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nyone who knows Vail knows that Garfinkel’s is one of the best après spots in town, but not everyone realizes that the restaurant is also a great dinner destination where you can get a lot of bang for your buck. “Après-ski is not all we do,” shares Mike Dunlap, Operations Officer. “We do lunch and dinners and have a very affordable menu. People can come in and get hand-cut steaks or freshly cooked prime rib for $23, fresh-cut salmon or lobster and shrimp ravioli, bison meatloaf or beef stroganoff.” This is an ideal place for families and larger parties. Garf’s can accommodate group sizes up to 20 people during the winter season, and the dinner menu starts at 5 p.m. Guests can still order some of the “greats” from Garf’s all-day menu, including nachos, lettuce wraps, burrata cheese, the Buffalo chicken salad or Baja fish tacos, along with any of the upscale dinner options. Kids have a lot to choose from as well, from mac and cheese to chicken fingers and pita pizzas. Don’t want
536 E LIONSHEAD CIR. | ACROSS FROM EAGLE BAHN GONDOLA 970.476.3789 | GARFSVAIL.COM
the fries on the side? Substitute just carrots and celery sticks to make sure your little ones get their veggies. Dunlap says the bison meatloaf dinner entrée is a house favorite for guests and the staff as well. “It’s kind of a sleeper on the menu,” he says. “An order of that never comes back with anything left — people clean the plate every time.” As the après scene winds down around 6 p.m., dinner brings an easy and welcoming vibe. Order a drink from the house-made cocktail list or choose from a variety of bottled and draft beers, including the best craft options from Colorado. A drink go-to on the menu for many is the Garf’s Bloody Mary. Made with chili vodka, it’s as hot in flavor as it is in popularity. For dessert, order apple crisp à la mode or Lynsey’s Lava Cake, or perhaps stick to a warming libation like the Fernet About It with Fernet-Branca Menta, Irish cream and cocoa. • top 14-ounce rib-eye with sauteed vegetables, mashed potatoes and gravy. above Burrata cheese, divina roasted tomatoes, pesto and balsamic reduction with toasted flatbread.
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Starters and Shared Plates: $7-$15; Dinner Entrées: $17-$23
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PRICE
Small Plates: $3-$18 Plates: $12-$60 •••
AMBIANCE
Sophisticated, social setting •••
SIGNATURE DISH
Octopus Asador with new potatoes, garlic and chorizo
LEONORA by TRACI J. MACNAMARA photos by KRISTIN ANDERSON
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ucked inside of The Sebastian is Leonora, a hip bistro, tapas and wine bar that’s an inspired place to share dinner and libations with family and friends. Whether you get cozy in a high-backed booth or belly up to the bar, you’ll have the option of sharing small plates with pairings from an extensive wine menu or ordering entrée-sized selections all for yourself. No matter which approach you choose, you’ll delight in the simple yet sophisticated flavor combinations coming from Executive Chef Tyson Peterson’s kitchen. Begin the evening at Leonora with a cocktail fitting for the season: the Spiced Sparkling Pear, a balanced sipper with pear vodka, sparkling wine, lemon and allspice that foreshadows more good things to come. Or choose from a wine menu that showcases selections sourced from traditional and unexpected places. With a floor-to-ceiling column of wines on display in the center of the dining room, it’s not surprising that wine pairings are a highlight of the Leonora dining experience. “We’re a tapas restaurant at heart, so everything on the menu is designed to be shared,” explains Executive Chef Tyson Peterson. “Order three selections or so per person for sharing around the
THE SEBASTIAN – VAIL | 16 VAIL ROAD | VAIL 970.306.4612 | THESEBASTIANVAIL.COM/DINE
table, or build your own three-course meal,” he suggests. In this way, dining at Leonora is like a choose-your-own adventure in which you can taste small plates to your heart’s content or settle in with a favorite combination. To simplify this approach, the menu is organized into shareable plates for mixing and matching. Among the luscious small plates — poblano bacon biscuits, pinxtos, seafood and crudo — the mussels are standout, steaming in a garlicky, chorizo-filled broth and topped with grilled bread for dipping from Hovey & Harrison, a bakery and café in Edwards that’s one among several local purveyors whose additions you’ll find highlighted on the Leonora menu. Continue picking from lighter options including the apple and endive salad while mixing in some more substantial plates. Among these, the Colorado lamb chops arrive like meaty lollipops that you can eat in a refined way with knife and fork — or pick up as finger food to get the best last bites. Still hungry? The braised short rib proves to be the ultimate winter comfort food, and this rich plate that mingles the sweet and savory will satisfy any hearty appetite. Leonora is a place where you don’t need to feel guilty about wanting two desserts since even these can be shared. For a fun sweet finale, choose both the Sebastian Snowball and the flourless chocolate cake, two
desserts that go well together despite entirely different flavors, one centered around a strawberry sorbet, the other around a more potent rich chocolate. FROST The Sebastian’s lobby-level bar, Frost, is a lively place to meet for a drink during après, or to close out the evening with a nightcap. •
Frost Bar’s Bitter Sweet Nothings cocktail made with Don Julio reposado tequila, Campari, Carpano Antica vermouth and mole bitters. top right Seven-pepper-crusted 10-ounce Manhattan steak with beef jus and horseradish mayo. above West Coast oysters with yuzu rosemary granita. top left
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or more than 40 years, Alpenrose has been luring guests and locals alike away from “what they should do” onto their appealing patio, plying them with liters of authentic German beer and cuisine to match. And while the new owners, the Thomas (who created Almresi), are making some changes, the decades of warmth, comfort and family cheer remain. Though there are some similarities to Almresi (Diana Thoma’s designer eye is unmistakable) there are distinct differences, too. The family was adamant about keeping the Alpenrose name and celebrating the history of the restaurant — but with a bit of freshening up. Alpenrose glows with fresh white paint and reclaimed wood from a farmhouse in Switzerland. Community tables “invite guests to become friends,” and antique ski chairs add a resort flair to the décor. The feel is rustic and traditional, with touches that evoke a visit to a German grandmother’s home. “When you go to your grandma (or at least in Germany), they have different colors and the plates they don’t fit, but you put everything on the table,” Alyssa Thoma explains. “It’s just a mix and match kind of thing and then it still looks cute. So, it's more really being at home, at a grandma's place.”
The menu showcases Austrian, German and Swiss dishes that will chase the chill from your bones. Warming soups like potato soup and a ravioli-filled consommé are on offer, as are hearty entrées like Alpengnocchi, filled with a chestnut truffle and topped with Gorgonzola cream sauce. A few favorites from Almresi, like the rosti and the crispy pork shank, have migrated to Alpenrose (“because they’re too good not to have them,” Joshua Thoma says), but the menu also features new dishes that are bound to become Alpenrose favorites, like the Walliser tomaten-kasefondue, a tomato cheese fondue that the Thomas discovered in Zermatt, Switzerland. The traditional raclette is a bit different at Alpenrose, too: Instead of cooking in the middle of the table, adorable individual raclettes are stationed at each setting. Duck, lamb, veal, pork and chicken are presented in dishes both familiar and new, but there are vegetarian options as well. For those who are looking for a bit of liquid warmth, Alpenrose is bringing the Austrian tradition of schnapps “before, during and after skiing” to Vail. The schnapps menu is extensive with flavors ranging from plum to zirbenschnaps, a traditional stone pine liquor. A specialty schnapps shot board is on offer for those with
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100 E MEADOW DR #25 | VAIL | 970.476.8899
several brave friends; the presentation is as striking as the schnapps. Alpenrose has been an iconic destination in Vail for more than four decades and it’s now shining with new life, preserving the heart while welcoming new friends. So sidle up for a schnapps or sit down for a meal — Alpenrose will warm you in more ways than one. • Delicate duck leg with red cabbage and spaetzle. bottom left Traditional German apple strudel. bottom right Valais tomato cheese fondue. above
PRICE
Lunch: $9-$34; Dinner: $9-$44 •••
AMBIANCE
Refreshed rustic with a homey feel •••
SIGNATURE DISH
Tomato cheese fondue
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ALMRESI RESTAURANT
298 HANSON RANCH ROAD, TOP OF BRIDGE STREET 970.470.4174 | ALMRESI-VAIL.COM
by KATIE COAKLEY photos courtesy ALMRESI
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andering through the streets of Vail Village with its Bavarianinspired architecture, cobbled streets and no small amount of fur, it’s easy to imagine yourself in a fairytale. However, if you follow the trail of breadcrumbs up the stairs to Almresi, you realize that magic is real. Surrounded by reclaimed forests and touches of whimsy, you’ve been transported into a cozy cabin that’s home to the cauldron of plenty, dispensing never-ending dinners with plenty of heart. If you visit early enough, from 3-4:30 p.m., you’ll find yourself surrounded by the warriors of winter, celebrating their mastery of the mountain for Almresi’s “Vertical Feet Challenge.” These brave souls conquered 25,000 vertical feet on slopes in one day (and must display their mobile technology to prove it). With one free pint as a prize, these snow shredders quaff the fruit (barley and grains, mostly) of their labor with genial good spirit and camaraderie. But beware of those claiming false goals: The gentle gatekeepers of Almresi will put a pause on your perfidy. Some will choose to return to the cold to claim their prize; others will postpone the prize-winning for another day. The bucolic clang of the cowbell signals the end of après and encourages patrons to make way for those who had the foresight to secure their spots for dinner. Making arrangements two weeks in advance is a good idea, but the crew at Almresi will always try to work their magic, says Alyssa Thoma.
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$9-$42 •••
AMBIANCE
An enchanted forest cabin (with nary an elf in sight) •••
SIGNATURE DISH
Hut Essen, "eat your hat"
“Of course, there are always lastminute cancellations and the chance to walk-in,” Alyssa says. “We always try to keep some spaces open; the bar is quite nice. We always make it somehow work.” Almresi has a blend of large, familystyle tables and smaller, more cozy settings; no matter where you’re seated, the conversation is lively and the atmosphere is festive. Dining at Almresi feels like a celebration and the cuisine reflects this, too. Featuring German favorites alongside Austrian and Swiss flavors, the menu offers both hearty and lighter fare. Be prepared to discover some new favorites, like schweinshax’n, a pork shank with sauerkraut and
mashed potatoes; schmorbraten, short ribs with shallots, red cabbage and spätzle and schweizer rösti, a Swiss rösti with homemade farmers cheese, fresh herbs and smoked salmon. In true fairytale fashion, there’s also a magic hat. An Austrian original, hutessen is a hot, iron hat upon which guests cook their beef and veal to their own specifications, served along with salad, potatoes and various dipping sauces. Though this hat might not sort you into houses, it’s sure to send you satisfied back to your own. And just as in most stories of magic, the ending at Almresi is happy, too. If
there’s room for kaiserschmarr, a fluffy pancake, ripped into little pieces, with caramelized, powder sugar on top and cherry compote on the side, then this Austrian treat provides the sweet. However, even if there’s no room for dessert, the warmth and heart of Almresi will follow you long after you go, providing pleasant dreams as you say “the end” to your enchanted day. • Family-style dinner at Almresi. Cocktails — and schnapps — are an important part of the Almresi experience. left The pork shank is both tender and massive. top
above
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Warm and welcoming for 2 to 200 •••
SIGNATURE DISH
The Ale House burger and a pint
ALE HOUSE KITCHEN & TAP by KATIE COAKLEY photos by CHRISTOPHER DILLMANN
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here are plenty of restaurants in the Vail Valley that offer elevated cuisine: think foie gras, lobster or steak, complete with white glove service. However, there are times when you simply want good food, elevated. When the urge hits for an experience that will cure what ails you, head to the Ale House Kitchen & Tap in West Vail. The name might be a slight giveaway, but the Ale House Kitchen & Tap combines a stellar beer list with a menu focusing on burgers, flatbreads, apps and other hearty fare in a warm, welcoming atmosphere with excellent service clad in t-shirts rather than gloves. The space is perfect for large groups and equally comfortable if you just want to belly up to the bar. In short — there’s something for just about everyone. Let’s start with the beverages. Craft is the word here, with both craft cocktails (martinis, mules and margaritas, to name a few) for sipping and craft beer for sampling. There are about 20 taps to consider with classic brews on the left side — the right side is reserved for whatever takes bar manager Greg Lam’s fancy. “We usually have one or two kegs and when it’s done, it’s done,” Lam explains.
“It’s more seasonal, but we have fun.” The right side is where the Vail Ale House shines, offering up beers from smaller breweries like New Image, Mockery and Ursula Brewing. From hazy New England-style IPAs to tart and flavorful farmhouse styles, be sure to peruse the chalkboard for your next favorite beer. Every great beverage deserves a great meal to go with it. The beauty of the Ale House’s menu is that there’s a wide range of fare, from more healthy options like the homemade hummus, four different salads (the Nuts N’ Berries, studded with strawberries and blueberries in addition to candied walnuts, goat cheese and cucumber is a favorite) and even a side of Brussels sprouts to the classically comforting bacon mac n’ cheese, your choice of burger (beef, bison or veggie) or the Southern fried chicken sandwich — "a monster of a sandwich which has become one of the locals' favorites," enthuses Lam. Then there are the favorites like the shrimp tacos, available either grilled or Baja style, and the steak frites: perfectly cooked hangar steak, adorned with chimichurri and splayed on a bed of truffle fries. It’s a generous portion that you could share if you were feeling generous, but you might be inclined to hoard it. Looking for late-night sustenance? The Ale House Kitchen & Tap has,
2161 N FRONTAGE RD W. 970.476.4314 | VAILALEHOUSE.COM
again, got you covered. From 10 p.m. to midnight, you can enjoy munching on select appetizers, a classic cheeseburger or one of their famous flatbreads. Though Lam says the chicken pesto is probably the most popular, the fig and goat cheese is the most unique. With poached figs, crème fraiche, goat cheese and balsamic onions, dotted
with fried sage, it’s a sweet and tangy nibbler that will keep you going into the wee hours. Or any time at all. • Bacon cheeseburger with sweet potato fries. below Pan-seared Rocky Mountain trout with roasted garlic mashed potatoes, broccoli florets and lemon basil aioli. above
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Soups, salads and appetizers: $7.95-$14.95; Entrées $12.95-$21.95
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TAVERN ON THE SQUARE LIONSHEAD VILLAGE | 970.754.7704 | THEVAILCOLLECTION.COM/TAVERN-ON-THE-SQUARE
Tavern on the Square has an incredby KIM FULLER photos by CHARLES TOWNSEND BESSENT ible breakfast buffet every morning,
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ny time from morning through evening is perfect for settling into a meal at Tavern on the Square in Lionshead Village. Located just steps from the Eagle Bahn Gondola in the Arrabelle at Vail Square, this casual-yet-refined restaurant is where you can watch people come and go from the mountain any time of day.
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included for Arrabelle hotel guests, along with an extensive menu for lunch, afternoon après-ski and dinner. It all highlights what Executive Chef Paul Wade does best: alpine inspired cuisine with a sophisticated twist. The breakfast buffet runs from 7 a.m. to 11 a.m. and really has it all, from a made-to-order omelet bar, sides of hash browns and sausage, to a table full of pastries, fresh fruits
and cereals. And like the rest of the Tavern menu, there are plenty of gluten-free and vegan options. For lunch or après-ski, kick back and relax outside on the patio or in the warm comfort of the restaurant. Start with a decadent and delicious starter of triple cream Brie en Croute — local camembert in a pastry puff alongside fruit conserve, pistachio puree and five-spiced Belgian waffle wedges. The table can also share a wild boar quesadilla with Peruvian red chili on top. The Noodle Bowl is a great way to unthaw from the inside out as bites of fresh veggies, noodles, a farm egg and broth can be spooned up or captured by the cloud of crispy rice sitting on top of the bowl. Lead Bartender Dan Cook has created an innovative cocktail list for the season. The Smoky Nail, which Cook says is his favorite drink on the menu, is a truly unique play on a Rusty Nail. Rather than scotch, this cocktail uses a smoky mezcal and also includes an ice cube made from water infused with serrano peppers and orange. “The longer this drink sits, the more it changes,” he explains. “It’s getting spicier and spicier and spicier as you’re going. It’s an active drink, and really makes you sit and take your time while you’re drinking it.”
PRICE
Breakfast Buffet: $34 per person; Starters and shared plates: $16-$28; Flatbreads, salads and sandwiches: $13-$24; Large plates: $25-$44 •••
AMBIANCE
Slopeside restaurant serving breakfast, lunch, après and dinner in an inviting, lively and upscale atmosphere •••
SIGNATURE DISH
Noodle Bowl with choice of meat or tofu, pea shoots, farm egg, shiitake mushrooms, scallions, jalapeño, roasted vegetable broth and a crispy nori cloud
It’s all about the details for Wade and his team, so whether you've dressed up or are coming right off the mountain, the Tavern is prepared to impress with a menu of dynamic flavors and a consistent offering of elite service. • Noodle Bowl with tempura shrimp, alongside a Rose Petal craft cocktail. top right Wild boar quesadilla with Peruvian red chili. left Local camembert stars in the triple cream Brie en croute with five-spiced Belgian waffle wedges. top left & page 25
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TOP OF GONDOLA ONE MID-VAIL | 970.754.1010 THE10THVAIL.COM
by TRACI J. MACNAMARA photos by DOMINIQUE TAYLOR
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ucked into the heart of Vail Mountain amid ski slopes and snow-covered glades, The 10th is a magical on-mountain lunch spot where culinary adventure meets outdoor adventure. Whether you ski right up to The 10th’s front door or walk over after taking a soaring ride up the nearby Gondola One from Vail Village, you’ll already have the sense that no normal mountain dining experience awaits. Get cozy: Swap out your boots for plush slippers available for guest use, and get ready to explore the best of The 10th’s modern alpine cuisine. This winter, Chef Tim McCaw has amped up the alpine flair with several new menu items that will equally entice those who want to take a short ski break — or linger longer over lunch hour. Among these, begin with the raclette, a must-have starter for a table that wants to share in the goodness of
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this classic cheese bubbling in a mini cast iron pot and surrounded by the requisite accoutrements. Continue to warm up with the butternut squash soup, another new selection that arrives as a steaming bowl full of flavor that’s artfully presented with a swirl of
caramelized apple coulis, pumpkin oil, and toasted sunflower seeds on top. “With its new additions, the menu at The 10th continues to appeal to a variety of tastes and dietary needs,” explains Jennifer Rizza, General Manager of Fine Dining at Vail. “Much of the menu is gluten sensitive, and many items can be modified on request.” The flatbreads, for example, can be made on a traditional or a gluten-sensitive crust. The much-loved chicken and pheasant pot pie remains a spectacular staple, but the pork belly and the pea risotto are two new entrées to explore. Mingling sweet and salty flavors, the braised pork belly is colorfully plated among celery root puree and orange fennel gastrique, with petite mixed greens in a playful mound on top. It’s perfectly portioned for post-lunch skiing, as is the pea risotto, a lighter choice that’s big on flavor, with roasted cauliflower, asparagus, butternut squash, leeks, and parmesan in the mix. Don’t think of returning to the slopes without exploring two other areas where The 10th excels: wine pairings and dessert. Enthusiastic sommelier Grace Hood joins The 10th this winter, bringing expert wine knowledge to a dining scene where multi-course lunch pairings are possible — and amazing. The 10th also has a bustling bar area and a back deck for ski-break drinks and snacks. And dessert here is an event in itself, with Pastry Chef Jennifer Strong’s works of confectionary art. Before buckling back into your boots, indulge in at least a few bites of the
PRICE
Apps: $14-27; Entrées: $20-36 •••
AMBIANCE
Wide-open dining area with expansive views •••
SIGNATURE DISH
Mountain classics with modern flair
goat cheese mini chiffon bundt cake, an eye-pleasing beauty whose memory will keep you more than satisfied until you can come back for more. Good to know: Reservations are highly recommended for lunch at The 10th, especially during peak seasons. Foot passenger traffic for lunch requires a scenic ride ticket or purchase of the Lift & Lunch dining package with a credit towards lunch. • Braised pork belly with orange-fennel gastrique atop celery root puree and butternut squash soup topped with caramelized apple coulis, sunflower seeds and pumpkin oil. left Goat’s cheese chiffon bundt cake with fennel cranberry marmalade and lavender honey ice cream. above
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BISTRO FOURTEEN EAGLES NEST VIA EAGLE BAHN GONDOLA | VAIL MOUNTAIN 970.754.4530 | VAIL.COM
by KIMBERLY NICOLETTI photos by JUSTIN Q. McCARTY
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istro Fourteen presents all the elements of delicious, memorable dining without the extravagant bill. It’s a family-friendly restaurant that’s also perfect for couples or large après ski parties, with made-from-scratch cuisine, spectacular mountain views and knowledgeable, attentive wait staff. Located at 10,350 feet atop Vail Mountain, Bistro Fourteen offers inspiring views of Mount of the Holy Cross and Vail’s peaks from the restaurant’s floor-to-ceiling windows. Even on partly cloudy days, light streaming in contributes to the bright atmosphere, as maroon and natural wood tones wrap guests in a warm environment. With its close proximity to Adventure Ridge, Bistro Fourteen caters to families by entertaining kids with coloring pages and serving a threecourse, $14 meal for younger ones, complete with kid favorites, as well as healthy options, all topped off with an ice cream sundae or hot chocolate. Its gluten-free menu offers four appetizers, four entrées, and plenty of fresh salads and desserts. Meanwhile, its servers, some of whom have been there for over 20 years, love to chat with guests. As one waiter said: “Happiness is our concern.”
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The cornerstone of any restaurant lies in its food quality, and Bistro Fourteen pleases on every level. Its chefs insist on using all fresh ingredients — preferably locally sourced — in their made-from-scratch dishes, and this kind of freshness tastes absolutely delightful amidst a frozen, snowy environment. In building its winter menu, chefs zeroed in on both hearty options, like the 1.5-pound turkey pot pie for starving skiers finishing their day, and lighter options (including desserts) so lunch guests can eat and tear up terrain all afternoon without feeling weighed down. Chefs perfectly balance flavors, so no one flavor overpowers another; beets and hummus blend seamlessly in the beet hummus, and ricotta gnocchi with lobster reveals various flavors of spice, citrus and savory cheese as it melts in your mouth. They also focus on creating colorful plates, fusing orange, red, yellow, green and purple entrées and accompaniments. Bisto Fourteen’s menu revolves around comfort food with a gourmet twist; take, for example, a favorite sharable: cheese pizza with a bowl of creamy burrata to spread over the flatbread. It also includes international influences, from Asian to the Middle East. “We try to hit every corner of the world and give it a bistro flair,” says Connor Metevier, Bistro Fourteen’s Chef de Cuisine.
Petite desserts by renowned Pastry Chef Anne Armstrong comprise house-made sweets, often featuring local produce. One petite is enough to satisfy, but the three for $9 deal begs for tables to sample each work of art, be it apple crisp served in a miniature cast iron skillet or gingerbread cake paired with lemon sorbet. Bistro Fourteen’s extensive wine list provides perfect pairings for everything from glazed salmon and grilled portobello sandwiches. Its long bar, showcasing glowing glass bottles, is nearly as extensive, accommodating plenty of après ski guests. Hot drinks are popular picks, especially the S’mores, made with marshmallow vodka and hot chocolate, and the Hot Apple Pie with tuaca and apple cider. The Epic Margarita heads the bistro’s hand-crafted cocktails, while beer selections emphasize local brews. So, whether it’s a quick lunch, comfortable après, or a relaxing, romantic night out, Bistro Fourteen has something for everyone. •
PRICE
Apps: $15-$28 Entrées: $21-$28 •••
AMBIANCE
Family-friendly dining amongst majestic views of Colorado mountains. •••
SIGNATURE DISH
Hunter’s Meatloaf (with elk and bison) and Turkey Pot Pie
Ricotta gnocchi with lobster, mushrooms, heirloom tomatoes and artichoke hearts with a Jim Beam citrus beurre blanc. left The Brown Butter Cookie Skillet with chocolate peanut butter ice cream and malted pretzel crunch. above
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GAME CREEK RESTAURANT GAME CREEK BOWL | VAIL MOUNTAIN | ACCESSIBLE VIA GONDOLA & SNOWCAT FROM EAGLES NEST 970.754.4275 | GAMECREEKVAIL.COM
by KIMBERLY NICOLETTI Food photos by RIC STOVALL, chef portrait by DOMINIQUE TAYLOR
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he quintessential Game Creek experience begins as guests board the Eagle Bahn gondola and are swept up the mountain. From the top of the gondola, a custom, heated snowcat ushers guests further into Vail’s mountainous terrain. From the moment guests enter the European-chalet inspired restaurant, sophisticated staff members anticipate their every need. As the only restaurant in Vail that earned the distinctive Forbes Four-star rating, Game Creek ensures a world-class dining experience, from its extraordinary wine list and completely housemade, fresh cuisine to perhaps the most glorious sunset ever seen. Game Creek’s acclaimed wine list has garnered Wine Spectator’s Best of Award of Excellence for four years straight, and Sommelier Josh Maclean aims to keep that
trend going strong. The list spans growing regions from all over the world, featuring unique varietals and highly sought after vintages. Several different formats of bottles make the list accessible to parties and diners of all sizes and discerning palates. The restaurant’s modern, fine-dining cuisine features artisanal, high-end products and playful, yet familiar, flavor combinations. “I am inspired by quality of product, locality and the emotional experience that food can bring us,” says Chef Dan Maguire. “There is nothing greater than seeing guests truly immerse themselves in our food, getting lost in flavors and creating memories.” Soups and salads include the savory butternut or beet and the sweeter pear or sweet potato, while traditional and unique appetizers range from foie gras or duck to a combination of bison, shallot, Manchego, quail egg and sourdough. Maguire’s butternut lobster bisque hails from his days perfecting it at CAV restaurant in Providence, Rhode Island.
“It is a tribute to a mentor of mine, Sylvia, who taught me the importance of respecting ingredients and being passionate and invested in one's own work,” Maguire says. His George’s Bay scallops and grits provides a twist on the Southern favorite, shrimp and grits, and acts as a shout out to Maguire’s New England roots. He sears and bastes two U-10 scallops in herb butter before placing them atop a bed of artisanal stoneground grits, and then accompanies them with a piquillio pepper butter sauce. Entrées cater to meat and fish lovers, as well as vegetarians, with cauliflower “steak,” a beef duo, Colorado lamb rack, wild boar, black cod and Dover sole. Kids can choose from barbecued chicken, filet mignon or pasta. The multiple-course meal wraps up with donuts, stracciatella with chocolate caramel and raspberry, coconut panna cotta or chef's selection of cheese, honey and jam (kids select a brownie sundae or fresh fruit cocktail). A special take-home treat, warm farewell and trip down the gondola to enjoy sparkling nighttime views of Vail Village further guarantee that a dining experience at Game Creek will never be forgotten. •
PRICE
Chef’s Five Course Menu: $145, Classic Four Course menu: $119, Children’s Three Course menu: $45 •••
AMBIANCE
Regal mountain lodge •••
Rhubarb & Strawberry semi freddo with brown sugar and compressed fruit. above Chef Dan Maguire feels right at home in the mountains. left Variation of Prawns & Chorizo Grits with piquillo pepper beurre blanc. top
SIGNATURE DISH
Butternut lobster bisque; George’s Bay scallops and grits
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FALL LINE
KITCHEN & COCKTAILS 232 BRIDGE ST. | VAIL | 970.470.4803 | FALLLINEVAIL.COM
by KIM FULLER photos by DOMINIQUE TAYLOR
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veryone knows that on a powder day there is no time for lunch, so get in those turns and save your appetite for après. Just as your legs are taking on the last burn of the afternoon, Fall Line Kitchen & Cocktails starts to come to mind. You imagine yourself walking into the inviting and fun atmosphere, from the vintage ski town photographs on the wall to great tunes turned up on the speakers. The balanced bourbon cocktail Uncle Buck’s Punch or a cold draft beer is a great way to celebrate a perfect day on the mountain, along with a round of small plates to share. Roasted beets with goat cheese, pistachios, pomegranate molasses and arugula hits the spot in a healthy way, and skewers of beef satay aren’t heavy but fully satisfying, ready to be dipped into a peanutlemongrass sauce. Warm up from the
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PRICE
Small Plates, Soups and Salads: $9-$20; Large Plates, Pizza and Sanwiches: $16-$38 •••
AMBIANCE
Fun and inviting restaurant and bar right on Bridge Street in Vail •••
SIGNATURE DISH
Vietnamese beef noodle bowl with chilled vermicelli noodles, peanuts, grilled steak, sweet and sour chili sauce, pickled green papaya and crispy garlic
inside out with a bowl of carrot curry soup, drizzled with coconut creme fraiche and topped with cilantro. Larger appetites can head straight for a noodle bowl, pizza, sandwich or burger. Shawn Miller is the new Executive Chef at Fall Line, and has expanded the menu to create an even more extensive appeal. Hunger is readily met by the steak frites or pan-
seared chicken large plates, and Miller has added a Vietnamese noodle bowl as a lighter-yet-satiating option that will fill you up but not weigh you down. Order a carbonara pizza for the table, complete with pancetta, a farm-fresh egg, green onion, parmesan, mozzarella and white sauce, or dive into your very own Tennessee hot chicken with housemade hot sauce, tarragon aioli, sun dried tomatoes, honey and slaw. Fall Line has maintained a solid reputation in town for its artisan cocktails. It’s always worth a stop to see what the bar is crafting, from well-done classics to really special combinations like a Tequila Old Fashioned or a vodka and cava combination that has been named Skiing In Jeans. For those not-so-deep snow days, come into Fall Line for a leisurely lunch or plan to come back to Vail Village for dinner. With its international appeal on the most iconic corner in Vail, this restaurant is emerging as one of the best in town. “We want our guests to walk away having experienced awesome food and a great atmosphere,” explains Ben Wanner, Director of Operations, “while at the same time feeling that the level of service here is on par with anything you’d expect in any major city in the world.” • Honey sambal wings, beef satay with peanut lemongrass sauce and Carbonara pizza with pancetta, farm fresh egg, green onion, parmesan, mozzarella, white sauce served with Uncle Buck's Punch. left Vietnamese Beef Noodle, chilled vermicelli noodles, peanuts, grilled steak, sweet and sour chili sauce, pickled green papaya, crispy garlic. above
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•••
AMBIANCE
Elevated mountain cuisine overlooking Gore Creek •••
SIGNATURE DISH
Colorado lamb chops with brown butter spaghetti squash, pomegranate, cioppolini onion and cabernet jus
WHITE BISON by KIM FULLER photos by DOMINIQUE TAYLOR
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s Gore Creek runs through the heart of Vail Village every day throughout the year, White Bison continues to embrace this mountain artery the restaurant overlooks and the dynamic elements the river represents. From water to land, adventurous spirit to alpine heritage, the rustic-yet-elevated cuisine at White Bison embodies the same essence that has brought people to the Colorado mountains for decades. It seems nobody who comes to Vail is able to resist its rustic and rugged yet bright and inviting spirit. Step into White Bison and you’ll feel the same draw. Executive Chef Jeremey Chernock and Chef De Cuisine Taylor Snell have created a menu that combines local fare with contemporary components. “We really want to round out the menu and give everyone an awesome experience, but also have them feel like they are dining in the mountains in Vail, Colorado,” says Chernock. It’s true that the full Vail experience must include a taste of mountain cuisine, but that’s no reason to discount a delightful presentation of East Coast oysters or a bowl of mussels swimming in savory broth. The White Bison kitchen is rolling it all out, from Colorado elk, bison and lamb to seafood delicacies found far away but acquired overnight. Start with the goat cheese dip to share. Spiced lavash sets the scene for the politely rich butternut squash
223 GORE CREEK DRIVE | VAIL | 970.763.5470 | WHITEBISONVAIL.COM
goat cheese with pumpkin seeds and pomegranate relish. Buttermilk-fried quail is an even more savory option to enjoy, served over white cheddar bacon grits, chili-honey gastrique and pickled celery. Then there are the miniature crab cakes, quaint in size yet full of flavor with an olive remoulade. Main dishes at White Bison really showcase Colorado specialities. A mouthwatering pork chop entrée comes with crispy Brussels sprouts, grits, apple chutney and bourbon mustard jus. “We add a little raw bourbon in the end and pickled mustard seeds and dijon and reduce all that down together,” shares Chernock about the jus. Colorado lamb chops are another house favorite, dished up with spaghetti squash, pomegranate, cioppolini onion and cabernet jus. Sommelier and Director of Wine Ian Gray has curated an approachable yet dynamic wine-by-the-glass list. Have him give you a recommendation or set up a full pairing with your meal. To finish, authentic flavors come frozen with a selection of delights from Ice Cream Alchemy out of Denver. Just as the ice and snow covering Gore Creek can be seen from the windows of White Bison, this course comes as a reminder of Colorado’s great spirit of all that runs through it. • Game Plate with lamb chop, bison strip, Rocky Mouuntain sausage and quail. right Colorado lamb chops, brown butter speghetti squash, pomegranate, cioppolini onion, cabernet jus. above
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Appetizers: $10-$18; Mains: $30-$49
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TERRA BISTRO
352 E. MEADOW DRIVE | VAIL MOUNTAIN LODGE | VAIL 970.476.6836 | TERRABISTROVAIL.COM
by KIM FULLER photos by CHARLES TOWNSEND BESSENT
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ot every dining experience has to be in honor of a special occasion, but leave it to Terra Bistro to make every meal special. This Vail Village restaurant is showcasing a menu filled with globally inspired offerings, and there truly is something for everyone. “Everyone at the table can find something they love,” explains Katie Fiedler Anderson, Terra Bistro Executive Manager. Over 90 percent of the restaurant’s menu is gluten free, and Terra is known for its flexibility with allergy-restrictive diets without sacrificing any texture or flavor. Spend one night here and it’s easy to see that Kevin Nelson’s mountain bistro cuisine incorporates ingredients that are sustainably sourced and thoughtfully prepared. “And we still have room for indulgence,” Anderson shares. “We have the meat and potato dishes available, along with more eclectic and international choices.” Terra Bistro’s dining room has a casual elegance that reflects its approachable yet refined menu. Sit at the bar for a casual happy hour drink and appetizer, or make a date with the family for a more formal affair. Start your meal with an order of Ahi Poke Terra Tots for the table. These are the Terra Bistro version of tater tots, but made with rice instead of potatoes, and topped with sushi-grade tuna, sesame-
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siracha dressing, cucumber, cilantro, and yuzu aioli. Cauliflower soup comes out with what looks like a seasoned crostini, but your mouth will start to water when you realize it’s a piece of “Millionaire’s Bacon” — spiced and candied. The Winter Caprese has lovely slices of
fresh mozzarella with grilled romaine, mint, basil, blood orange agrodolce and sun-dried tomato coulis. Its flavors are hearty but leave you feeling light — the perfect winter salad. Try the Kombucharita made with kombucha and jalapeño-infused Herradura tequila. All of Terra's specialty cocktails contain a Colorado ingredient, whether it's a Colorado whiskey, vodka or gin; or the kombucha in the Kombucharita. "We wave the Colorado flag loud and proud," says Anderson. Grilled mahi mahi is a choice dish this season as it’s not heavy but very flavorful, plated with Shaoxing butter sauce, black vinegar, steamed jasmine rice and baby boy choy. Vegetarian and vegan items are readily available to order, along with gorgeous renditions of beef, lamb and pork. Steak lovers will go for the Au Piovre Bistro Filet with whipped Yukon potatoes and grilled broccolini. Try it with a glass of Reserva Tempranillo. Vail 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. •
above Left to right: Grilled Mahi Mahi, Winter Caprese, Cauliflower Soup with Millionaire's Bacon, and the Bistro Filet left Komboucharita made with Elevated Elixirs Kombucha out of Aspen, Colorado.
PRICE
Starters and Sides: $7-$18; Main Courses: $31-$42 •••
AMBIANCE
Inviting, mountain casual serving up globally inspired multicultural cuisine •••
SIGNATURE DISH
Grilled mahi mahi with Shaoxing butter sauce, black vinegar, steamed jasmine rice and baby bok choy
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•••
AMBIANCE
Upscale and grandiose dining room and sushi bar with warm yet urban aesthetic •••
SIGNATURE DISH
Miyazaki beef tataki style with sliced garlic, mimoji iroshi, negi and a tosazu dipping sauce
MATSUHISA VAIL by KIM FULLER photos by DOMINIQUE TAYLOR
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f all the reasons to spend an evening at Matsuhisa Vail, one of the best may be the elixir inside a bamboo carafe, ready to be poured, sipped and savored. Chef Nobu first experienced Hokusetsu sake in 1987 when his Japanese rock musician friend brought a bottle
141 EAST MEADOW DRIVE | SOLARIS | VAIL 970.476.6628 | MASTUHISAVAIL.COM
to the original Matsuhisa restaurant in Beverly Hills. Impressed by the quality, Nobu obtained exclusive rights to sell Hokusetsu sake. “The only places in the world that you can get any of the sakes we pour are Matsuhisa or Nobu restaurants," shares Jordan Harrill, General Manager of Matsuhisa Vail. The Hokusetsu sakes are brewed on Sado Island, known for having the purist water in Japan — one of the key ingredients of sake, along with rice and yeast. From assisting with guests’ drink pairings to delivering complete descriptions with every dish served, Harrill and his impeccable service team at Matsuhisa Vail create an informative and interactive experience. Enjoy the sake like you would any multi-layered, complicated dish: try the silky texture and crisp finale of Nobu TK40 Dai-Ginjo, or the delicate aromas and a sophisticated finish of Nobu YK35 Dai-Ginjo. Ask to know more, and Harrill will tell you how
the rice grains on these sakes are polished, or shaved, just slightly differently, resulting in unique flavor and texture. Let the team lead you through the menu, from the Tiradito Roll with tempura-fried shishito pepper, avocado and creamy spicy sauce, finished with rocoto chili paste, cilantro, yuzu and soy seasoned salt, to the made-toorder steamed silken tofu topped with crispy Brussels sprouts and tossed in tosazu sauce. Don’t shy from the staples — those delectable dishes that are almost too good to resist every time you’re in the restaurant. But do order more, like the Miyazaki Beef Tataki Style — grade A5 Japanese beef lightly peppered and seared, served with sliced garlic, mimoji iroshi, negi and a tosazu dipping sauce. Another standout, the salmon with wasabi salsa, is lightly seared and thinly sliced salmon with wasabi salsa and house-made soy sauce. “The wasabi salsa is made of every part of the root, including the stem, flower, leaf, skin, onion, garlic puree, grapeseed oil and ponzu sauce,” explains Harrill. He’ll share it all, as much as you want to know about everything that has been so intricately prepared. And also, of course, he will never let your sake glass go dry. •
top Salmon with Wasabi Salsa and the Tiradito Roll with tempura-fried shishito pepper, avocado and a creamy spicy sauce. above Silken Tofu with Cripsy Tosazu Brussels sprouts tossed with Tosazu sauce. left The sake poured at Matsuhisa is exclusive to Nobu and Matsuhisa restaurants. page 26 Vegetable handroll.
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Starters, Sushi & Sashimi: $5-$34; Entrées: $17-$42
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LA TOUR by WREN BOVA photos by CHARLES TOWNSEND BESSENT
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inner at La Tour is like every first date gone right. From the buzzy awareness of playful flavors that flirt and tease, to the easy comfort of a friendly space that urges you to relax and be yourself — but always your best self — a night at La Tour leaves you feeling that life is good and full of possibility. When Paul Ferzacca and his wife, Lourdes, bought La Tour restaurant
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122 E. MEADOW DRIVE | VAIL | 970.476.4403 | LATOUR-VAIL.COM PRICE
20 years ago, it was a dream come true for the young chef. Over the past two decades he’s turned what was a classic Vail restaurant into the iconic. The changing menu is always anchored by a seductive lobster bisque, Dover sole meunière with a spot-on brown butter sauce and, unbelievably, a crispy chicken paillard that is essentially a chicken cutlet pounded thin and cooked perfectly. But from there, influences can swing from across the sea to Japan to the meats and cheeses from Colorado. This season, Executive Chef Sammy Shipman’s menu is a celebration of
his craft. House-made pastas, fresh shellfish, prime cuts of beef and Colorado lamb — they are all treated to his exacting standards and creativity. For the seafood plateau, the idea is to buy pristine product — lobster, crab, oysters, scallops and a fish or two — and basically stay out of the way. But the pastas, well, those require a bit more manipulation. “The food that comes out of this teeny space is incredible,” he says of the La Tour kitchen. The rack of lamb he’s serving is what’s known as the 13th bone chop. It has double the meat-to-bone ratio. Accompanied by cauliflower gnocchi, fava beans and a lamb jus, the dish is studded with the intense flavors of dehydrated olives and Meyer lemon marmalade. The secret to the gnocchi is cooking them once, and allowing them to dehydrate in order to retain their shape, and then cooking them again. But his favorite dish of the moment is the butternut squash and hazelnut agnolotti, a free-form filled pasta. Served with maple and Aleppo-glazed pork belly, trumpet mushrooms and a salad touched by smoked olive oil, it’s got a lot of love in it. “I like to tweak and tweak and tweak my dishes until they’re perfect — and then I get bored with them and want to try something else,” Shipman says ruefully. Beverage Director Kai Gueron brings the same sort of attention to his lists. A certified sommelier, his cellar is deep with a major emphasis on wines from Burgundy, the Rhone
Appetizers: $10-$20, Entrées: $29-$54 •••
AMBIANCE
Warm, friendly and fun •••
SIGNATURE DISH
Dover sole meuniere served in brown butter sauce with haricots verts
and California. But his cocktail selections are almost over the top. “On my most recent trip to New York I got inspired by ice,” he says. “Flavored ice, colored ice, so our focus for the season is to get our ice ramped up.” He’s making cocktail-specific ices for four of the drinks on his list, including angostura-flavored ice (think bitters) and what he’s calling vertical ice — something that requires freezing the ice into the glass at an angle. It’s got serious wow factor, followed up by complex and delightful flavors. Not unlike everything else at La Tour. • The bourbon-based Harvest Old Fashioned is served on hand-chipped Angostura-bitters-infused ice. top right The Grand Plateau with lobster tail, king crab, a dozen oysters, shrimp, mussels escabeche and barramundi guachillies. left A 9-ounce Colorado lamb rack chop with cauliflower gnocchi, heirloom carrots, fava beans and lamb jus. page 100 Pretty Bird cocktail. top left
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JOY SUSHI I
t’s easy to drive right past Joy Sushi, tucked into an unassuming corner of the West Vail Mall. But once discovered, it’s a spot that often brings sushi lovers back again and again. The restaurant is intimate, bright and cozy, with a small sushi bar. Since
PRICE
Appetizers $6, rolls $6-$18, entrées $12-$36 •••
it opened almost two years ago, it’s earned rave reviews from customers thanks to its quality fish, reasonable prices and creative rolls. Sushi in the Rocky Mountains can be a dicey gamble, or it can leave a dent in your pocketbook. Chef Kewei “Kevin” Liu looked to remedy both those problems at Joy Sushi. After honing his craft under the tutelage of a sushi master in Los Angeles for eight
AMBIANCE
Casual, hidden gem for Japanese fare in West Vail •••
SIGNATURE DISH
The Joy Roll, including five types of fish
years — who in turn learned his skills at a Michelin-starred restaurant — he now uses his experience to create expertly made, beautifully arranged rolls that range from standard favorites to downright adventurous options. Joy Sushi does offer more traditional sushi fare, such as nigiri and hand rolls, but the restaurant really excels with its specialty rolls, which generously mix fish, tempura, herbs, vegetables and more into perfectly prepared sushi rice. Don’t miss the restaurant’s signature Joy Roll, a feast for the eyes and the taste buds that is topped with five kinds
UDON NOODLE HOUSE
of fish and slices of lemon. Fans of spice and hot sauces should try the Mexican Roll, while meat lovers need to sink their teeth into the savory Cowboy Roll, a customer favorite featuring seared filet mignon, tempura shrimp, asparagus and fried garlic. • above Uni (Sea Urchin), Tai (Japanese Snapper), and a variety of chef's specialty rolls. left Rainbow Cucumber Roll.
2161 N FRONTAGE RD | VAIL 626.620.0660
by MELANIE WONG
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t Vail’s newest restaurant, slurping is not only acceptable, it’s highly encouraged. Udon Noodle House, located in the West Vail Mall, opened its doors in late December 2018, looking to entice diners inside with steaming bowls of savory noodle soup and the mouthwatering smells of meat sizzling on an open flame. Owner Kewei “Kevin” Liu, chef at the neighboring Joy Sushi, says he chose to open a noodle shop due to customer demand and the fact that udon noodles are one of his own favorite meals. For those unfamiliar with udon, this fat, wheat-flour noodle is often served in a savory, light broth and can be topped with anything from tempura vegetables to beef. Liu’s menu features several choices, but the classic includes fresh fish, seaweed, delicate mushrooms and a special Hokkaido sauce. The broth, a major component in any
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by MELANIE WONG photo by JUSTIN Q. McCARTY
2161 N FRONTAGE RD | VAIL 970.688.5758
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PRICE
Small plates $5-$15, entrées $12-$26 •••
AMBIANCE
Homey spot specializing in Asian noodle soups •••
SIGNATURE DISH
Udon soup with fish, seaweed and mushrooms
Asian noodle dishes, is made fresh daily, the product of hours of simmering. The result is a belly-filling, yet healthy combination of umami flavors, saltiness and satisfying textures. Not a fan of udon? The menu also includes a selection of ramen and stirfried noodles, as well as Japanese-style
grilled seafood, meats (try the signature Waygu beef) and vegetables. It’s the perfect way to comfortably slurp and munch your way through a snowy afternoon or frigid evening. “Noodles are a casual food, a comfort
food,” says Liu. “When people are here, I want them to feel like they’re enjoying a meal in their own home.” • The udon noodles are served in a broth that is simmered for hours.
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JOES’ FAMOUS DELI
288 BRIDGE ST. | VAIL 970.479.7580 | JOESFAMOUSDELI.COM
by BRENDA HIMELFARB photo by CHARLES TOWNSEND BESSENT PRICE
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ou gotta admit, there’s nothing like knowing that there’s a good old-fashioned deli in town. You know, the kind of place where you meet the owner and do the schmooze while scarfing down a great breakfast before beginning your day, or head in for a bedtime snack when you want something nourishing and filling after a long day. Well, you can do just that when in Vail Village. Just walk up Bridge Street and you’ll find Joe’s Famous Deli, a quaint little place on the way to the mountain. For more than 20 years the deli has been a mainstay in town, serving up breakfast, soups, sandwiches and its famous homemade ice cream, 7 days a week from 8 a.m. until 10 p.m. If you’re in a hurry to get up the hill, just pick up a fresh breakfast sandwich — say, a fried egg with cheese and sausage on an English muffin or cheese and egg between two Belgian waffles or even a Powder Day Burrito with two scrambled
Breakfast $4.50-$12 Sandwiches $11 •••
AMBIANCE
Casual, delicious deli in the heart of Vail Village •••
SIGNATURE DISH
The Italian sandwich and any of the homemade ice creams
eggs, bacon, cheese and rosemaryroasted potatoes wrapped in a tortilla. Just throw it in your backpack and head out. Otherwise, hang out and enjoy the friendly, busy ambiance. Joe’s makes four soups a day and loads of sandwiches including the famous Beef n’ Egg — hot pastrami, corned beef and provolone
PAZZO’S PIZZERIA
cheese, melted and topped with two overeasy eggs. “When you bite into it, you get it all,” says Joe Joyce enthusiastically. “A bit runny, but worth the drip.” Joe’s serves all sorts of sandwiches or you can build your own. Gluten-free bread? Yes.
Vegetarian chili? Most days. Ice cream? Of course — 24 homemade flavors made on site. Winter. Summer. Doesn’t matter. Go for it! Your taste buds will love you! • above
The Italian sandwich.
122 E MEADOW DR #9, VAIL | 970.476.9026 82 E BEAVER CREEK BLVD. | BENCHMARK SHOPPING CENTER | AVON | 970.949.9900 50 CHAMBERS AVE. | EAGLE | 970.337.9900 | PAZZOSPIZZA.COM
by KATIE COAKLEY photo by DOMINIQUE TAYLOR
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or 28 years, Pazzo’s has been dishing up pizza — and love — in the Vail Valley. Three friends, Mike O’Meara, “Grateful Mike;” Tom Clinton “Powder Tom;” and Bryan Hutchinson “Hutch,” met in the mountains of Vail in the early 1980s. The three enjoyed the quintessential snow bum lifestyle for several years before deciding to open their own pizza parlor in 1990. “We were in the right place at the right time,” explains Hutch. “A space became available (in Vail Village) and we opened up Pazzo’s.” Loosely translated as “crazy boys” in Italian, Pazzo’s quickly became a popular place with both locals and visitors. The open kitchen allowed friends and guests to watch the “crazy boys cooking” and the skeleton décor, which started as a gift from Hutch’s sister (the original two adorn the restrooms), quickly became iconic. The family vibe has been baked
PRICE
$3.95-$25.50+ (depending on toppings) •••
AMBIANCE
Hometown pizza parlor •••
SIGNATURE DISH
Duh.
into Pazzo’s from the beginning and the tradition continues. Hutch’s son and daughter work at Pazzo’s in Vail, as does his wife, sometimes. And the number of marriages that have been forged here? There are at least five — and counting. In 1997, the trio took on a new partner, Mark Caldwell, and opened Pazzo’s in Avon, continuing the tradition of “great staff, fun environment and great food,” Hutch says. In 2008, Pazzo’s once
again moved westward, opening a third location in Eagle. Pazzo’s is proof that when you do something well, the rest is easy. There’s excellent pizza (of course), but the options also include hearty pasta dishes, sandwiches and “pazzones,” Pazzo’s version of a calzone. It’s a place where you can run in for a slice on your way home
from the slopes or gather with friends and family. But no matter which location you visit, you’ll leave feeling like you’re a part of the crew — one of the pazzos. • from left to right The Da'Kine: Canadian bacon, pineapple, peppers, added jalapeños; the Corfu: feta, olives, onions and tomatoes; and a classic Supreme.
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BIG BEAR BISTRO
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Breakfast: $5-$12 Salads: $8-$15 Sandwiches: $11.50 •••
AMBIANCE
Friendly, local bistro for a nice, casual stop •••
SIGNATURE DISH
The Masterpiece sandwich
(And if you missed the yummy Lumberjack at lunch — roast beef, Monterey jack cheese, caramelized onions and horseradish aioli — now’s your big chance!) You can also rejoice in the Bistro’s fine selection of microbrews, imported and domestic beers and, of course, wine and bubblies. A little-known fact, too, is that the restaurant also caters. From
large to small parties to weddings, even providing edibles for the bridesmaids and groomsmen as they’re getting dressed for the event. Big Bear Bistro has gluten-free, vegetarian and vegan options and can accommodate most allergy
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issues. The restaurant combines everything a good, small bistro should have: warmth, consistency and great food. • Après Flatbread and a Masterpiece sandwich, with local beer.
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33 E MEADOW DRIVE | VAIL 970.476.7925 | DELIZIOSOVAIL.COM
by KIM FULLER photo by DOMINIQUE TAYLOR
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ometimes you go to the market for butter and milk and you come out with a wrapped slice of imported cheese, a loaf of artisan bread and a scoop of gelato. Yes, sounds like an early afternoon shopping stop in Europe, and that’s just what Stephen Virion envisioned when he opened DeliZioso Mercado in Vail Village. The owner of La Bottega saw the need for a boutique market in the village, and locals and visitors continue to appreciate the space by bringing their business there day after day. Maybe it’s for a hot graband-go sandwich while heading out to ski, or to fill in necessary condo provisions for the week. Go really gourmet with items like smoked salmon, Petrossian caviar, Parmesan from Italy and foie gras from France, Iberico hams from Spain and olives
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297 HANSON RANCH RD | TOP OF BRIDGE STREET | VAIL 970.445.1007 | BIGBEARBISTRO.COM
by BRENDA HIMELFARB photo by CHARLES TOWNSEND BESSENT
or years, Big Bear Bistro, located just off the top of Bridge Street, has been known for its hearty breakfast, healthy, organic salads and famous sandwiches served on freshly baked or gluten-free bread. So, in essence, before you hit the mountain, you can begin your adventure with, perhaps, a smothered breakfast burrito, and come back for the signature Masterpiece sandwich — a variety of cured meats and provolone cheese, topped with balsamic-glazed arugula, banana peppers and pepper aioli for lunch. However, the most delicious part of your day at the bistro might just be when you’re finally off the mountain; delicious, as in finally getting to rest your tired bod and delicious, because the Bistro has a scrumptious après ski menu! You name it, they serve it. There is an array of crepes, flatbreads, cheese plates, quesadillas, guacamole and chips, olives, hummus, sandwiches.
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PRICE
Breakfast Sandwiches, Burritos, Paninis and Salads: $7-$12; Breads, Meats, Cheeses, Grocery Items: Market Price •••
AMBIANCE
Village grocery with hot grab-and-go items, pastries and gelato as well as grocery staples like cheese, butter, milk, toilet paper and more
from Greece; pick up fine chocolate with an espresso or simply grab a smoothie to go. Convenience items are there as well, including packaged snacks, bottled drinks, sunscreen, coffee filters and condiments.
“DeliZioso is really a great amenity for the town,” Virion says. “People have it as a place to go get things that they can’t get anywhere else in Vail unless they get in a car and drive.” DeliZioso is located next door to La Bottega, just east of the restaurant on Meadow Drive. •
above House-made gelato, fresh pastries and made-to -order sandwiches are some of the items on offer at DeliZioso.
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photo by charles townsend bessent
The Strong View — A SELECTION OF A D U LT B E V E R A G E S FROM LOCAL R E S TA U R A N T S
TAV E R N O N THE SQUARE
EL SABOR
photo by dominique taylor
photo by dominique taylor
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THE ROSE
PEPI'S BAR AND
8100
R E S TAU R A N T
M O U N TA I N SIDE BAR & GRILL
photo by justin q . m c cart y photo by justin q . m c cart y
8100 M O U N TA I N SIDE BAR & GRILL
photo by kristin anderson
FROST
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S O U P ' S
C o z y i n w i t h t h e s e t h r e e e a s y, n o u r i s h i n g s o u p s f r o m C h e f We s t o n BY
K I M B E R LY
P H O T O S
BY
N I CO L E T T I
J U S T I N
Q .
M CC A R T Y
O N
Take the time to make a garnish for your soup. It adds flavor, texture and visual appeal.
When cooking your mirepoix (carrots, onion and celery), you want it to soften but not brown.
"YOUNG CHEF, WHAT DO YOU have today?” award-winning chef Celina Tio would ask her trainee, Weston Schroeder. Schroeder would see what he had in stock, then “go with my instinct and have fun with it,” he says. This was Tio’s way of teaching Schroeder to understand seasonings and the concept of layering, or building, flavors. “You don’t want your dish to be one layer — not just sweet, sweet,” Schroeder says. “(Instead) balance sweet with acid.” When learning to make soups, he recommends: Start exploring and creating things that aren’t too complicated, with fresh ingredients and on-hand items in the pantry. When he serves his fresh-cooked soup, he tops it with a garnish — a finishing touch to add texture, such as candied pecans for crunch in creamy butternut squash soup, as well as visual flair. “Viscosity, texture, is important in soup,” he says. “The puree needs to have density. It shouldn’t be too runny or too thick. You want a creaminess to it.” Here are three of his favorite soup recipes to experiment with this winter.
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Butter nut Sq uash & Apple Soup “This is a great fall or winter soup for all to enjoy; it’s vegetarian-friendly and full of whole-food ingredients. I like to cook food that is comforting to me and that usually has a memory or a nostalgic feeling. My grandmother would always make soup for family gatherings and her butternut squash soup takes me back,” Schroeder says. SOUP 1 white onion, chopped 1 medium carrot, chopped 1 celery rib, chopped 1 large honeycrisp apple, peeled & chopped 1 butternut squash, peeled & chopped (no seeds) 4 cups vegetable stock (you can use scraps from your veggies to produce stock) pinch of cayenne, nutmeg, cinnamon, salt & pepper (to taste) 2 teaspoons pure maple syrup 2 teaspoons unsalted butter CANDIED PECANS 2 cups pecans, chopped 1/2 teaspoon cayenne 1/2 teaspoon cinnamon 1 teaspoon honey 1/4 cup brown sugar 2 teaspoons water 4 teaspoons unsalted butter CINNAMON CREMA 1 cup crema 1 teaspoon cinnamon 1 teaspoon honey MAKE THE SOUP: 1. Sauté onion, carrot and celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown. 2. Add squash, apple, broth and water, then simmer. Bring to boil. Reduce to a simmer, cover and simmer for 30 minutes or so, until the squash and carrots have softened. 3. Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender. 4. Season with nutmeg, cinnamon, cayenne, salt, pepper. Add salt and pepper to taste.
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MAKE THE CANDIED PECANS: 1. Line a half sheet pan with parchment paper and set aside. 2. Mix the salt, cumin, cayenne and cinnamon together in a small bowl and set aside. 3. Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4-5 minutes until they just start to brown and smell toasted. 4. Add the butter and stir until it melts. Add the spice mixture and stir to combine. 5. Once combined, add honey, sugar and water, stirring until the mixture thickens and coats the nuts, approximately 2-3 minutes. 6. Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. MAKE CINNAMON CREMA: 1. Mix spices and honey with the spices and drizzle over soup when serving . *CHEFS TIPS* When making vegetable stock, use all your carrot, celery, onion and apple peelings and scraps to make a good stock. Try to always use as much as you can with little waste. *Invest in a hand blender (also known as a immersion blender). They are easier to use in place of the Table Top Blender.
C h i c k e n To r t i l l a Soup “This is one of my all-time favorites! A great thing about this soup is that it’s always different everywhere you go. Some are brothy and some are thick. I like to order this soup when it’s offered at restaurants to taste the difference from one chef to another,” he says. SOUP 2 boneless skinless chicken breasts 1 large white onion, diced (save a little for the pico de gallo) 4 cloves garlic, minced 2 poblano peppers 2 Roma tomatoes, diced 1 bunch cilantro, chopped 10 white corn tortillas, sliced into strips 1 cup smoked gouda cheese, shredded 1/4 cup Mexican crema 3 limes 1 tablespoon each: cumin, chili powder, onion powder (save a little for your chili-lime crema)
1 avocado for garnish 1 quart chicken stock 1 can diced fire roasted tomatoes 1/4 cup green onions, chopped cooking oil MAKE THE SOUP: 1. Heat oven to 350°. Season chicken breast with salt and pepper and pan sear on each side for 2 minutes on medium heat till golden brown. Place in oven to finish cooking for 10 minutes till fully cooked. Set aside and let rest and cool. Once cooled down a bit, hand shred and set aside. 2. Rub your poblano peppers with cooking oil and place in oven to roast for 20-30 minutes till skin bubbles and becomes very tender. Put in bowl and cover with plastic to steam the pepper so skin removes easily. Let rest for 20 minutes before removing skin. Once skin and seeds are removed, medium dice your peppers. 3. In large sauce pot or soup pot, sauté diced onion and garlic until tender. Add all seasoning and let the seasoning cook a bit. Add can of tomato and continue cooking. Add poblano peppers. Add chicken stock and continue to cook and stir. Add shredded chicken and stir. Add juice from 1 squeezed lime. 4. When soup begins to simmer, slowly add your cut tortilla strips to soup. Continue stirring your soup to break down the tortillas and your soup will begin to thicken as tortillas cook down. Add half of your chopped cilantro. Continue cooking for 20 minutes on a simmer. PICO DE GALLO Dice Roma tomatoes and add your diced onions and remaining cilantro. Season with salt and pepper and squeeze 1 lime and mix. CHILI LIME CREMA Mix lime juice, cumin, chili powder, and salt and pepper with crema and set aside till ready to serve. TO SERVE: Ladle soup in large serving bowl. Garnish with pico de gallo, shredded smoked gouda cheese, green onions and sliced avocado. *CHEFS TIPS* Use jalapeño peppers to increase heat if you’re a spice lover. If using store-bought chicken stock, make sure to find “stock” not “broth.” Broth usually has a lot of added sodium. I always say it's best to add your own salt rather than a sodium-based product.
C h ic ke n Pot ato Soup “Such a comfort and cozy soup. I love this soup because it just makes you feel better; good food and cooking should offer that comfort food feeling. I like this better than chicken noodle because the potatoes provide a more rustic balance and great texture. The parmesan toast is great substitution from crackers,” he says. INGREDIENTS FOR SOUP: 2 skinless boneless chicken breasts 1 cup carrots, diced & peeled 1 cup celery, diced 1 cup white onion, diced 2 russet potatoes, peeled & diced 1 quart chicken stock 1/2 cup parsley, freshly chopped 3 sprigs fresh thyme (remove stems and chop thyme leaves) 1/2 cup whole milk 1/4 cup shredded parmesan sliced baguette bread for toast 1 teaspoons butter cooking oil salt and pepper to taste MAKE THE SOUP: 1. Preheat oven 350. Heat skillet to medium heat. Season chicken breasts with salt and pepper and sear on both sides for 2 minutes until golden brown. Finish chicken in oven till fully cooked. Place aside and let rest. Once cooled, hand shred chicken and place aside. 2. In a large sauce pot or soup pot, sauté butter, carrots, celery, onions and potatoes for 2 min. Add chicken stock and simmer till all ingredients are tender. Add your shredded chicken and continue to cook. Add your parsley and thyme and continue to simmer for 20-30 minutes. Season with salt and pepper. Add whole milk to your soup to add a little richness to your finished soup. 3. Slice your baguette bread ¼-inch thick and drizzle cooking oil over bread and sprinkle parmesan. Toast in oven till golden brown and crispy. Use as garnish to your soup. *CHEFS TIPS* Add cooked pasta to the soup to make a classic chicken noodle.
March 16, 2019 at Golden Peak S k i D ay, C o s t u m e C o n t e s t a n d L i v e M u s i c BENEFITs at S H AW C A N C E R C E N T E R R E G I ST E R
AT
P I N K VA I L . C O M
presented by
PARTING SHOT
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Goodbye, Pretty Bird At La Tour, Beverage Director Kai Gueron starts his Pretty Bird cocktail by first making his salted strawberry "vertical ice," which he freezes on an angle in the glass. Made with the Bolivian pisco Singani 63, lychee-pineapple cordial and kaffir lime leaf tincture, the cocktail comes on strong and then softens with savory notes as the ice melts. Photo by Charles Townsend Bessent
OWN THE VIEW
Vail Village’s newest development in over ten years. Offering fifteen luxury residences each with magnificent views of Vail Mountain. Two, Three, Four, and Five bedrooms available. To get on the list, go to www.altusvail.com...
285 Bridge Street Vail, Colorado 81657 970/476.1987 www.ronbyrne.com