DINE LOCAL GUIDE Colorado Mountain Towns
Issue 4 - 2026 Photo: Mambo, Steamboat Springs
t s o L t e G ! s u h wit
There’s nothing better than enjoying award-winning beers with friends. Airport Road Location 68 Continental Ct Unit B-12 Breckenridge, CO 80424
La Cima Mall Location 520 S. Main St. Breckenridge, CO 80424
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www.brokencompassbrewing.com
Come out for all our events, including trivia nights Tuesdays and Wednesdays, One Off releases every Wednesday, Comedy Nights and Monday Night Potlucks! Catch live music, including El Paso Lasso live at our Main Street Taproom the first Friday of every month, all winter long. See our full event schedule at www.brokencompassbrewing.com.
Fa r A bo v e Exp e ct atio ns Your Exclusive Ski-In Ski-Out Mountain Retreat
MountainLodgeTelluride.com Heated Pool | Hot Tubs | On-Site Restaurant & Bar | Complimentary Shuttle
Publishers Greeting
Welcome to Mountain Town Magazine’s 4th addition of our Food’centric publication, the Dine Local Guide. We have been writing about food, chefs, restaurants, special events, and more for over 13 years and have a plethora of articles on the amazing restaurants making their homes here in our Colorado mountain towns. This E-Zine is crafted so you can learn more about some of the exceptional, locally-owned eateries here in our communities. Everything from food stands to delicious bakeries and cafes, fine dining, fun dining, cocktails, chef interviews, and more can be found on these pages. This E-Zine will not go to print. The publication will live online so you can access it anytime you’re hungry for something good and want to learn more about a wonderful spot to eat, drink, and be merry here in Colorado’s mountain town communities. We hope you love it! We are always open to suggestions to improve but have one ask before you dig in, please share this E-Zine with your friends and family on Social Media. If you have a restaurant, you think we should recommend, please let us know! If you are a Chef or restaurant owner feel free to get in touch, we want to know more about you. Cheers,
Holly Battista-Resignolo Publisher
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Sustainably
Crafted Mountain Rum Handmade in CRESTED BUTTE, CO
Female Founded & Owned
BUYMONTANYARUM.COM
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Contents
PUBLISHERS GREETING GREAT EATS & APRES COCKTAILS BREWS VINO EAT 6
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DINE LOCAL .ASPEN .BRECKENRIDGE .BUENA VISTA .CRESTED BUTTE .EVERGREEN .DILLON
.DURANGO .FRISCO .SILVERTHORNE .STEAMBOAT SPRINGS .TELLURIDE .VAIL CHEF TALK
Say
“ I Do”
to Beaver Run in Breckenridge Beaver Run Resort & Conference Center: at the center of romance in the Rocky Mountains.
Beaver Run in Breckenridge is the perfect location for your wedding. Let our team of experts help you plan your special day from the rehearsal to the reception so you can cherish every moment along the way. For more information about weddings or your special event at Beaver Run contact our wedding group sales manager by emailing groups@beaverrun.com or calling 970-453-8718.
BeaverRun.com 970.453.8718
From the Mountains to the Shore... published by
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advertising sales Caren Austin
DINE DINE LOCAL LOCAL GUIDE GUIDE
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cover image
Holly GoSpritely Photography
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MTN Town Media Productions
Colorado Mountain Towns
method behind the means
Colorado Mountain Towns Photo: Yampa Valley Kitchen
Photo: Yampa Valley Kitchen
Issue 4 - 2026
Issue 4 - 2026
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features
If you would like us to consider you for a feature, please contact us at 970 485 0269 or email us at mtntownmagazine@gmail.com 2021 MTN Town Magazine. All rights reserved. No portion may be duplicated, in whole or in part, without the written consent of its publishers. Every effort has been made to ensure the accuracy of the information contained in this publication. The publisher assumes no responsibility for accuracy of information or omissions from the material provided. MTN Town Magazine cannot be held liable for the quality or performance of goods and services rendered by the advertisers published in this magazine.
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Born on the River, Raised in The Mountains
e h t 'tis
n o s a se
’S D OO RY W E L TH L I I T W S I E D AT N R I A EB T L N CE OU M H G I H
Tasting Room Open Daily Find us at your favorite retailer
144 W 1st ST Salida, CO woodsdistillery.com 9 719-239-4315 www.dinelocal.com - Colorado Mountain Towns | ISSUE 4
GREAT EATS & APRÈS AWARD WINNING Restaurants
MICHELIN AWARD WINNING RESTAURANTS The MICHELIN GUIDE has become a part of the Colorado Culinary scene and every year they announce their selections and we couldn’t be prouder. Michelin published its first North American Guide in 2005 for New York. Today the Michelin Guides cover the Food and Beverage industry in Washington D.C., Chicago, California, Miami/Orlando/Tampa – Florida, Colorado, Toronto, and Vancouver. Colorado is one of the sixth in the United States to have obtained that honor. The MICHELIN Guide was crafted at the turn of the 20th century in France for travelers to discover exceptional restaurants during their travels. Since then it has become one of the most recognized and prestigious resources for restaurateurs and diners alike. Once a printed magazine the Guide is now found online to reach a wider audience. Michelin’s methodology for determining their awards is based on five criteria, to ensure each destination’s selection equity: 1. quality products 2. the har- mony of flavors 3. the mastery of cooking techniques 4. the voice and personality of the chef as reflected in the cuisine 5. consistency between each visit and throughout the menu. Each restaurant is inspected by anonymous MICHELIN representatives several times a year. The 3rd Annual Awards were held in Downtown Denver recently and several Colorado mountain town restaurants were honored for their impeccable dedication to creative preparation and service. As a side note, we have decided that Boulder should be included in our round up of mountain towns since mountains do make up a part of their neighborhood.
A BRIEF DESCRIPTION ON THE MICHELIN GUIDE RATINGS TWO STAR Excellent Cuisine, Worth a Detour ONE STAR High Quality Cooking These Star Restaurants serve exceptional cuisine that’s rich in flavor, remarkably executed and infused with the personality of a talented Chef. GREEN STAR Restaurant Sustainability Leaders These restaurants are pioneers in sustainable gastronomy. BIB GOURMAND Good Food at Moderate Prices A designation given to select restaurants that offer good quality food for a good value - often known as personal favorites among the inspectors when dining on their own time. RECOMMENDED RESTAURANTS Are restaurants highlighted by Michelin inspectors.
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Photos Courtesy Michelin Guide, Mirabelle, Sweet Basil
MICHELIN GUIDE
OTHER AWARD WINNING RESTAURANTS
MOUNTAIN TOWN AWARD WINNERS
NEW YORK TIMES LIST
ONE STAR
Bin 707 Foodbar in Grand Junction
Bosq, Aspen
JAMES BEARD AWARD WINNERS
Frasca Food & Wine, Boulder
2025 BIB GOURMANDS
Frasca Food and Wine, Boulder, CO Bosq, Aspen
Basta - Boulder
THE COLORADO SUN COLORADO’S BEST 2025 Sweet Coloradough - Glenwood Springs
Cozobi Fonda Fina - Boulder
Smoke Modern BBQ - Glenwood Springs
2025 MICHELIN RECOMMENDED RESTAURANTS
Palisade Brewing Company - Palisade The Biker & The Baker - Salida
Element 47 - Aspen
Hungry Moose Caboose - Jefferson
Mawa’s Kitchen - Aspen
Chimayo Grill - Dillon
Prospect - Aspen
Brown Dog Coffee Company - Buena Vista
Mirabelle - Beaver Creek
Sweetie’s Sandwich Shop - Salida
Osaki’s - Vail
Mirabelle - Beaver Creek
Fraser Valley Distilling - Fraser
Sweet Basil - Vail
Benson’s Tavern & Beer Garden - Salida
Blackbelly Market. Boulder
Bluebird Market - Silverthorne
Boulder Dushanbe TeaHouse
Gelato Junction and Baker’s Boutique
Bramble & Hare - Boulder
Rocky Mountain Pizza Co. - Salida
Oak at Fourteenth - Boulder
Devil’s Kitchen - Grand Junction
Stella’s Cucina - Boulder
Bunny and Clyde’s Corner Cafe and Market - Salida
Zoe Ma Ma - Boulder
TWP Winery - Clifton
SOMMELIER AWARD Nick Helman, Bosq
Sweet Basil - Vail
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GREAT EATS & APRÈS
New Mountain Town Restaurants
STRANAHAN’S WHISKEY LODGE Aspen
This new elevated alpine lodge celebrates Stranahan’s 20-year-old single malt whiskey legacy while giving Aspen skiers a cozy place to enjoy innovative cocktails and upscale eats steps from the Aspen Gondola. 307 S. Mill St., Aspen; stranahans.com
SHIFTY LIFTY Breckenridge Just around the corner from the BreckConnect Gondola, this breakfast, noon and night hangout was built to serve skiers. Pop in for a pocket burrito before snagging first chair, refuel on a stacked Italian sandwich for lunch, and clink craft beer pints and espresso martinis during apres at this new Breck nook. 301 N. Main St., Breckenridge; shiftylifty.com
THE SILVER CROWN Frisco It says Whiskey but there is so much more. Stop in for breakfast, lunch and dinner on Main Street, Frisco and enjoy curated cocktails, mocktails, pour over coffees, and delicious tapas, small plates and desserts.
KINDRED RESORT
LIFT LINE TAVERN
Keystone Brace yourself for a dining evolution at the base of Keystone Resort this ski season. Launching in January 2026, the luxe ski-in, ski-out property will feature high-design residences and rooms, a slopeside pool and lounge area, kids club, and four new restaurants: Lula’s, Kindred Spirits, Goodz Tavern and Kinji Sushi.
Snowmass Debuting in December 2025, this new Snowmass slopeside après-ski destination serves hearty tavern favorites that include a signature double cheeseburger, creamy tomato soup and soon-to-be-famous truffle fries. Inside Viceroy Snowmass.
75 Hunki Dori Ct., Keystone; kindredresort.com
130 Wood Rd., Snowmass Village; viceroyhotelsandresorts.com/snowmass
CAKE KAT BOUTIQUE
THE CROOKED ANTLER
Palisade Pastry Chef Kat L Coffield is back with her delicious cakes and pastries. You are in for a treat with her new Pastry Boutique where you can grab a cupcake, event pastry or a wedding cake for your special day
Steamboat Springs This reimagined space inside the Steamboat Grand specializes in ski town brunch and happy hour. A new approachable menu features scratch-made comfort food, carafes of house-crafted cocktails, and $5 cocktails during Crooked Hour 3 to 5pm daily.
309 W 8th Street Ste. 5, Palisade
CHLOE’S CHARCUTERIE & WINE Salida A beautiful space with a professionally curated selection of wines from around the world, delicious charcuterie, small plates and paninis tucked away from the main drag in Ridgway.
80 West Main Street, Frisco; silvercrownbar.com
616 Clinton St, Ridgway; chloeswinebar.com
NARA VISA COFFEE
SHAVANO
Georgetown Tucked into the adorable mountain village of Georgetown, Nara Visa is a lovely little coffeehouse serving locally roasted brews, desserts, breakfast burritos and yummy snacks. The shop opens at 7am (closed on Tuesdays) so you can get your latte fix on your way to the slopes. 612 Sixth St., Georgetown; naravisacoffee.com
Salida Named for Ute leader Chief Shavano and the towering Arkansas River Valley peak, this relaxed Salida eatery boasts gorgeous farm-to-table plates and a wine list loaded with natural vintages. 113 E. Sackett Ave., Salida; friendsofshavano.com
2300 Mt Werner Circle, Steamboat Springs; steamboatgrand.com
AVANTI FOOD & BEVERAGE Vail New last winter, Avanti’s third Colorado food hall outpost sits at the base of Vail’s Golden Peak. Select from menus at five eateries alongside a full bar, people-watch from the patio firepits and don’t miss daily 2-5pm happy hour deals. 458 Vail Valley Dr., Vail; avantifandb.com
THE GRILL AT A-FRAME CLUB Winter Park Newer to the Winter Park food scene, The Grill at A-Frame Club has apres and eats all year long. Beautifully crafted cocktail and a menu full of locally-sourced, flavorful classics. Enjoy the restaurant, bar and outdoor patio and is open daily to the general public. 1008 Winter Park Dr, Winter Park; aframeclub.com
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Two Twelve Crested Butte Catching Fire Story by Lisa Blake
LIVE-FIRE COOKING GETS PRIMAL AT THIS AMBITIOUSLY RESOURCEFUL MOUNTAIN KITCHEN. Anthony Nelson grew up on a Yuma, Colorado farm, tending to 700 head of cattle, learning to drive stick shift in an 18-wheeler, fixing downed fences and bottle feeding calves. In high school, he cultivated an obsession with wood smoke, putting meat and potato dinners together for his parents to enjoy after they wrapped up farm chores around 9pm. “That profound understanding of where food comes from has always been very important to me,” Nelson says. “I was always drawn to the grill. I didn’t understand people who didn’t have beef for every dinner.” His appreciation for boots-in-the-dirt hard work continues to show up in Nelson’s daily life. As executive chef and co-owner at Two Twelve, he’s helming a live-fire kitchen, pulling ingredients from Western Slope orchards and ranches to build out menu evolutions, and leaving a lasting impression on diners. Crested Butte’s new raved-worthy dinner spot opened July 16 in blazing wisps of crackle and smoke and Nelson continues to draw a steady stream of curious locals eager to dig into plates of maple-roasted carrots, red eye gravy bison loin, and king salmon. “Every week we hear ‘Wow, that’s one of the best meals we’ve ever had’ or ‘these vegetables were touched by fire just right,’” Nelson says. “There was a hole in the Crested Butte market for this. We immediately became the special event dinner go-to.” Nelson’s culinary road to Colorado’s mountains began with a visual arts degree from Evergreen State College in Olympia, Washington followed by time spent cooking in New Orleans and a Culinary Institute degree earned in New York. Nelson worked at Nobu in Las Vegas and Silo in Nashville before opening Virginia’s top-rated Field and Main where a 10-foot fire hearth reignited his passion for open-flame wholeanimal cooking.
Eventually, the Rockies drew Nelson back home and he “wandered into this beautiful little town of Crested Butte.” He and his partner Kyleena Falzone are the brains behind locally treasured Bonez, The Secret Stash, and The Hideout Tapping into his visual arts studies, Nelson says every plate is like a blank canvas waiting to be built upon with flavors, visual elements and textures. “If I do my job right, maybe that fried chicken makes them think of their grandmother,” Nelson says. “Food is a great way to create that sensory memory. A time and place response.” Just as his family would gather around the farm table in Yuma, passing plates and sharing stories, Nelson’s guests are warmed by Two Twelve’s intentional ambiance. The 80-seat two-story restaurant showcases an open-concept kitchen, a hearth stacked with oak and hickory logs, the cozy soft amber glow of real candles, a centerpiece steel and glass wine cellar, flatware from Paris, beetlekill pine tables, and tweed and sherpa fur seating. “It’s almost like a dinner party at our house rather than going out to a restaurant,” says Falzone. “We’re providing a high level of service, but we’re not stuffy.” Around 95 percent of Nelson’s hyper seasonal, hyper regional menu will change from season to season. Hits so far include a half chicken from Mountain Bird out of Paonia served with a house green chile mole, a free range Wapiti elk rack with seared foie gras and mountain huckleberry, and a dirty rice-stuffed quail. “When somebody comes to Crested Butte, I want them to come to Two Twelve and say ‘this tastes like the moment right now, this tastes like where I’m at.’” 212 Elk Avenue Crested Butte, CO www.twotwelvecb.com
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Photo Credits: HollyGoSpritely Media Photo Credits: LAUREN STORER PHOTOGRAPHY
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Mountain Fish House Story by Caren Austin Photos by Kevin Austin
The picture postcard holidays in Vail Valley are really something extraordinary. After a long day on the slopes, there are so many choices for your après or dinner. I’m going to let you in on a special little place in Edwards CO. Just a hop skip and a jump away from Vail or Beaver Creek, Mountain Fish House is my go-to place whenever I am in the area, in any season. Locally owned, this restaurant checks all the boxes for after adventuring, and it remains my top pick for dinner or happy hour at a reasonable price in the valley for many reasons. Lily and Billy Doran are the owners of Mountain Fish House and some of the nicest people you will ever meet. They want you to feel like family 40 16
when you dine there, and you absolutely will. Lily grew up in Austin, moved to Chicago, and then to New York. Her journey with fresh seafood began during a summer spent working in The Hamptons, where she discovered a deep appreciation for the flavors of the ocean. This experience ignited a lifelong passion that would shape her culinary interests. After her time in The Hamptons, she pursued her sommelier certification in Chicago, further refining her palate and expanding her expertise in wine. Her love of travel has taken her to New Zealand, where she gained handson experience working at a winery, as well as to Napa, California, and various regions throughout Europe. These adventures have contributed to
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her well-rounded knowledge of food and wine, making her uniquely suited to appreciate the thoughtful offerings at Mountain Fish House. In 2014 she met someone that had a house in Vail, CO, spent some time there, and after another stint in The Hamptons, she came back to Vail (who wouldn’t?) to make the mountains her home. The Doran’s wanted to open a restaurant that was totally different in Vail, and thus, Mountain Fish House was born in 2022. Mountain Fish House is unpretentious as far as restaurants in the Vail Valley go, but make no mistake, the quality of the food and the fantastic atmosphere are ever-present at this gem. My husband and I started with the lobster sliders. Think of them as three mini lobster rolls
filled with succulent lobster meat. There is a Maine, a Connecticut, and a Colorado lobster slider. While all were delish, the Colorado one was my favorite. It has a honey -cumin vinaigrette, and a tomato corn salsa mixed in, and it was pure heaven. We ordered the Tuna Poke Nachos next. Spicy and vibrant, the tuna was as fresh as I have ever had. These are a crowd favorite, so don’t miss ordering this dish. If you do not know what to order, get the build your own Sea-Cuterie Board. You can choose from chilled oysters, mussels, clams, snow crab, peel and eat shrimp, and a whole chilled Maine lobster. If chilled lobster is not your thing, you can order a whole lobster served with a cheddar biscuit that will melt in your mouth. All lobsters are flown in fresh many times a week direct
from Seaview Lobster Company in Maine, and oysters are flown in direct from Washington state. One of the best deals around the Vail valley is Mountain Fish House’s Happy Hour. Since 2022 they have been serving $1.50 oysters and the price has never gone up. That’s how the Doran’s want it. Drinks are great at Mountain Fish House, and happy hour has wine and beer specials along with a few other snacks to munch on. I feel a bit selfish telling readers about this special place because I want to keep one of my favorite dining places to myself. Mountain Fish House has become my go-to spot when-
ever I am in Edwards, CO, and its welcoming atmosphere and delicious food make it truly stand out. Sharing this recommendation feels like giving away a treasured secret, but the experience here is simply too good not to pass along. Whether you are local or a tourist visiting the incredible mountains of the Vail Valley, head to Edwards CO. I promise, it’s worth the 10minute drive to Mountain Fish House. 27 Main Street Edwards, CO www.mountainfishhouse.com
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Table Mountain Grill & Cantina Story by Caren Austin Photos by Kevin Austin
The holidays are a beautiful time of year in the Colorado mountains. They are a special time to spend with family and friends, giving back, and of course, eating great food. Golden, CO is a magical place to get your fill of all things holidays, and The Table Mountain Inn with its adjoining Grill and Cantina is a not to be missed stop on your holiday adventures. The lobby of the Inn is decorated with a Christmas tree not to be missed. Whether you are tourist or local it is jaw dropping. After all your holiday shopping, you must head to the Table Mountain Inn and Cantina for breakfast, lunch, brunch or dinner. I have dined at the grill and cantina many times and thought it was time to shine the light on this gem. The grill and cantina has a Santa Fe inspired menu, to match the feel of the adobe building it is housed in. There are Mexican and Southwestern entrees to choose from, and they are all exquisite. A few of my favorites for dinner are the Pollo Asado, the Crispy Cheese Stuffed Relleno, and the Rocky Mountain Ruby Trout. The start to your meal cannot be complete without the Pork Belly and Plantains. The appetizer is enough for 4 at least and it is so delicious. A large menu of margaritas and other cocktails are available as well. The list is large and includes both savory and sweet options. The Pollo Asado is something I would order every time. It takes a bit longer to come out of the kitchen, but the wait is worth it. The Relleno took me back to my vacation in Santa Fe. Served on top of their signature Green Chili, with the Red Chili on top, it looked like Christmas on a plate. It was perfection. Table Mountain Inn Grill and Cantina is your go to for both Thanksgiving and Christmas Day Dinner. On Christmas Day from 2pm-8pm, they have a fixed 3 course menu, and on Thanksgiving Day from 2pm-8pm, they offer a special limited menu, including the traditional Turkey dinner, and Prime Rib with holiday cocktails galore. Reservations for both days fill up very quickly, so book early. This is a fabulous opportunity to book a gorgeous hotel for family and friends coming into town and dine at the same location. Table Mountain Inn and Cantina is a perfect choice for dining during the holidays or anytime of the year, so put on that holiday sweater, grab your friends and family, and enjoy a fabulous meal. Happy Holidays! 1310 Washington Avenue Golden, CO www.tmigrillandcantina.com
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Photo Credits: Interior Images - Table Mountain Inn
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Imbibe
Photo:Castaways Cove, Breckenridge CO 20
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BREWS Evergreen Brewery By Caren Austin Photos: Kevin Austin and Michelle Fuller I get really excited this time of year because it’s patio season. Time to put away the skis and snowshoes and head out on a hike in beautiful Evergreen, Colorado. Today I am headed to Evergreen Brewery to try some of the beer and food pairings. I have heard nothing but great things about both, so I am excited and even better, it’s a stellar bluebird Colorado day, so I can’t wait to get out on the patio, get some Vitamin D, eat, and drink well. Evergreen Brewery has been around since 2015 and sits upstairs from Boone Mountain Sports. Owner Logan Boone was on hand to answer any question we had, as he owns both Boone Mountain Sports and Evergreen Brewery. Boone Mountain Sports is the place to go for all your ski and snowboard needs in the winter and pivots to hiking, camping, and fishing gear in the summer. Think of both businesses as a one stop shop for all your mountain needs, including tasty brews and great food. Logan lives in Evergreen and loves his town, and the community that has supported him for so many years. As I sat here, I realized that this is the place where you can come and truly get that mountain town feel.
We started with the Green Goddess Artichoke Dip served with pita and veggies paired with their most popular beer, The Elk Meadow IPA. The dip is something you must try, and the beer paired perfect with this appetizer. Next up was the Italian sandwich paired with the Infinite Lines Amber Ale. I am not a huge beer drinker, but this beer was addicting, and the sandwich was perfection. It reminded me of a true New York Italian sandwich, with all the fixings. The Bahn Mi sandwich was up next, and the refreshing Robot Dance hazy pale ale was a perfect match for this unique sandwich. Salads here are also inventive, very tasty, and enough to share. There are 5 core beers always on tap, with seasonal beers as well. You can buy their beers in cans to go if you are in a hurry, but I truly encourage you to sit down, relax, soak in some fresh mountain air, and make new friends. The staff is wonderful here. Chef Michelle Fuller is so creative with the food choices to pair with the beers, and almost everything is made from scratch. Did I mention that they don’t have a fryer? They don’t and never will, so don’t ask for fries, but don’t worry, their sides are so good you won’t even think about
fries. Ask for a taste of any of their beers, they don’t mind, because it’s hard to choose just one. Living in a small mountain town like Evergreen Colorado has its perks. It’s a town where people are kind, happy, and always looking out for one another. The Brewery is truly a nod to everything Evergreen. Whether you are a tourist or a local, you can come here and have good food, good conversation, and a guarantee of a good time. 2962 Evergreen Parkway Evergreen, CO 80439 Above Boone Mountain Sports www.evergreenbrewingco.com
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BREWS
Pedals . Pizza & Beer
A BIKE TOUR THROUGH THE SAN JUAN MOUN TAINS AND UNCOMPAHGRE PLATEAU With the help of Virginia Ericson at Flying Bear Pizza and Juan Alberto DelaRoca of the Gravel Adventure Field Guide
we’ve crafted a fun tour that you can bike, hike (that would be long) or drive. Wherever you’re starting from you can fuel up for the adventure or kick back with a pie and a pint then retire to some great lodging establishments after a day in the saddle. PEDAL: RIDGWAY Pizza: Colorado Boy Pub & Brewery Appetizers, Salads, Pizza and Beer. What more could you ask for? Oh yeah, how about a flourless chocolate Torte. 602 Clinton St, Ridgway, CO 81432 www.coloradoboy.com Stay: Basecamp 550 RV’s, Glamping and Tiny Homes available with beautiful views with a cool clubhouse to gather and kick back with new friends and old. 20725 US-550, Ridgway, CO www.bascamp550.com
PEDAL: NATURITA Pizza: The Flying Bear at Naturita Bicycle Co Part Bike Shop Part Pizzeria. You can sit at the Bike Bar and order off the Menu at the Flying Bear Pizzeria- a full service Rocky Mountain ‘Za pizzeria located right inside of the bike shop...or is the bike shop inside of the pizzeria? You decide! 202 E Main St, Naturita, CO 81422 www.pizzabikesbeer.com
Stay: Camp V CampV has something for everyone. This boutique camp in Naturita, Colorado combines art, history, architecture, design, outdoor recreation & unique spaces. Cabins, Camping, Yurts and Glamping Tents. Ee 26 Road Vancorum, Colo 81422 www.campv.com
PEDAL: NORWOOD Pizza: Norwood Dark Sky Pie Open Friday through Monday, serving up tasty pies hand tossed and topped with the freshest of ingredients.
PEDAL: MONTROSE Pizza: Colorado Boy Brewery Just like Ridgway but add sandwiches and a whole lot more is on the desert menu.
1615 Grand Ave, Norwood, CO Stay: Back Country Inn Mountain-elegant rooms at an economic rate in the center of town and an easy ride from Dark Sky Pie.
320 E. Main St. Montrose, Colorado 81401 www.coloradoboymontrose.com Stay: Old School Lodge A tranquil retreat for weary travelers and adventure seekers set in a renovated old school house.
1160 W Grand Avenue Norwood, CO 81423 www.backcountryinn.com
21049 Uncompahgre Rd, Montrose, CO 81403 www.oldschoollodge.com
Be sure to grab a Ridgway/West End/Montrose Gravel Adventure Field Guide www.graveladventurefieldguide.com. Also, check out the West End Trails Alliance webpage www.westendtrails.org for all the area trail information you need.
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Brews
Eat
Steamboat’s Storm Peak Brewing prioritizes community
CHECK OUT THE BREWERY’S NEW TAPROOM LOCATION THIS SUMMER By Shauna Farnell
Brothers Wyatt and Zach Patterson stand behind three tenets at Storm Peak Brewing – quality of beer, creativity/ discovery and the Steamboat Springs community. Launched in 2013, Storm Peak landed in its headquarters west of downtown in 2016, added a rooftop in 2021 as well as a second taproom near Steamboat Resort, which relocated to the ground floor of the Steamboat Grand hotel this spring. “Being here in Northwest Colorado helps us do our own thing and go at our own pace. Our motto has always been slow and steady. We see breweries get big too fast all the time and it’s so hard for them to keep up that growth pace,” Wyatt says. “As for the beer, we continue to brew mostly what we like to drink. We obviously keep the staples around that keep the lights on, but we try and experiment and have fun whenever we can.” Storm Peak’s brews have won many awards, including its Afternoon Delight wheat and blonde sour Hoochie Mama earning medals at the Great American Beer Festival. Mainstays like the Chowder
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hazy IPA and Urban Sombrero Mexican Lager are all-time favorites among Colorado beer connoisseurs. Wyatt names “whatever is new” as his favorite, but says the Money Trees IPA is his go-to hoppy choice and the Sombrero his personal light beer staple. “Money Trees is on the lower ABV side and very juicy and fruity with a nice balanced touch of malty sweetness. The Sombrero has a touch of lime, which makes it extra refreshing after a day of fun outside,” he says. Getting back to its mission, Storm Peak embraces its community – its “drink the Boat” regulars – first and foremost. Many staff have been on board since Storm Peak’s early days. Also, the brewery is constantly donating to and collaborating with local nonprofits. “This town embraced us and gave us a chance to bring on an incredible team that makes some excellent, award-winning beer,” Wyatt says. “We try and focus on our niche market of Northwest Colorado and stay true to our year-round locals who we see in the taproom long after the resort is closed and the trails are muddy.”
Story by Caren Austin Photos by Kevin Austin
There is no shortage of breweries in Colorado. We are a state that is very proud of our beer, and we take it very seriously. While I have been to many of them, there are a handful I keep returning to and Lariat Lodge Brewing Company in Evergreen, CO is one of them. They have two locations, but the Evergreen location in not only fantastic, but it is also historic.
Photo Credits: Exterior Image Lariat Lodge Brewing
Lariat Lodge Brewing Company is named after the historic Lariat Loop, a 40-mile scenic route from Golden to Evergreen, Lakewood, and Morrison CO. The building that houses the brewery used to be the owner’s home. Lariat Lodge Brewing Company is Evergreen’s first brewpub, opening Halloween of 2015. On any given Colorado bluebird day, you will find both tourists and locals alike here. It is a great place to stop for Après after your Winter adventuring. You will not only find fantastic beers here, but the food is a great reason to visit as well. It’s fun to pair some of their core beers with the food. Just like a wine tasting, beer and certain foods go hand in hand. You must start with Gus’s perfect pretzel paired with the Lazo Mexican Lager. Made for scratch and served with beer cheese for dipping, this is a staple at Lariat Lodge Brewing Company and their most popular
starter. It was soft, flaky and topped with just the right amount of salt. The pretzel stands out as my favorite I have had anywhere, so you simply must order it. The lager was a perfect complement to the pretzel. It was crisp, and smooth, just like a lager should be. I don’t come to Lariat Lodge Brewing Company without ordering their smoked wings. They are smoked with their signature rub then fried to perfection. The flavor is different than any other wing I have had. They are delicious, and I always order them with their homemade Root Beer BBQ sauce, but there are many homemade sauces to choose from. Paired with their popular Lazy EyePA, this is another don’t miss when visiting. If you are looking for something completely unusual, I highly recommend the B.W.B (Brussels with Bacon) salad paired with their Fruit for Thought Sour.
The salad is served warm, and topped with shaved Brussel sprouts and Kale, then topped with walnuts, candied peaches, bacon, and Feta cheese. It a true flavor explosion! The entire bite with the beer chaser will satisfy your sweet, salty, and tangy foodie craving. There are so many other things to try on the menu at Lariat Lodge, and with 12 beers at any time (6 core beers, and 6 rotating beers), the choices are endless. There is a full bar, and Happy Hour is served from 3, - 6 pm Monday – Friday. Lariat Lodge Brewing Company checks all the boxes for your Winter food, brews, and fun. The patio overlooks downtown Evergreen, CO, and yes, even in the Winter, you can grab your sunglasses, grab some food outside, and breathe in that fresh Colorado air. www.lariatlodgebrewing.com
Brews
Lariat Lodge Brewing Company
SPIRITS Dune Valley Distillery by R. Scott Rappold
Colorado’s San Luis Valley is one of the largest potato-growing regions in the U.S., with more than 150 farms growing 2 billion pounds a year. But good luck trying to find some at a grocery store here. They’re almost all shipped out of state. Nick Chambers has been trying for 10 years to help locals eat locally, with his Valley Roots Food Hub. And soon they’ll be able to drink the local potatoes - in the form of spirits. Dune Valley Distillery opens in the summer of 2024 in the hamlet of Mosca, 13 miles from Great Sand Dunes National Park. Potato farming, Chambers says, “Is the basis of our economy. It’s really the powerhouse that runs this valley and we need to be more aware of it ... It should be more in our lives as opposed to, ‘Oh that’s a potato truck going down the highway and they’re shipping it all off to New Jersey.’” The setting is another place dear to the hearts of locals: The historic school gym, a Spanish-style adobe building used from 1933 to 2012. The 8,000-square foot building will be used to make and sell spirits, with a dining room and stage for live music. It’s on the state register of historic properties. 26
The building was vacant and boarded-up and in danger of falling apart. Chambers says restoring it was important for him and the community. “There are a lot of memories here. From 1933 until 2012 we had generations and generations of kids playing here. I hear the stories all the time ... So it’s got a lot of memories. It’s been an anchor for a long time out here in the center of the valley.” Chambers has his own historic claim. When Prohibition ended in 1933, his great-grandfather received the first liquor license in the state. Getting the old gym into shape is a work in progress 5 years on, and Chambers doesn’t know when they’ll be open for regular hours. Instead there are several soft opening events this summer. “The community really came together to see this happen. It wasn’t like money was first and then the idea. It was like, ‘Let’s get going on this and save the building.,” he says. “It was in danger of falling apart and just needed some love.”
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Mosca, population 1,092, has never had anything like this, a place to congregate, dine and enjoy a stiff drink. Chambers hopes locals will embrace it and tourists visiting the dunes will stop by for some local valley flavors. The distillery’s base spirit will be organic potato vodka, though Colorado-grown peaches, carrots, beets, rye and quinoa will also be distilled into the spirits. Cocktail offerings will include Vodka Mojito, Voodoo Vodka Tonic, Chupacabre Milk Vodka Tonic and the Mosca Mule. Food offerings will be limited at first, though there will be special food-anddrink pairing meals hosted by traveling chefs. Find more about these and make reservations at www.dunevalleydistillery.com. “We really want to be a beacon of local food and experience and really showcase what the valley has to offer. What does the valley have and what are we about? Our agriculture, our food, our experience.” 5301 Terry Street, Mosca , Colorado www.dunevalleydistillery.com
Best selection of Whiskey and Tequila with rotating staff barrel picks Carefully curated Old World Wines from small producers The only liquor store in Summit County that delivers, order online!
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Salida, Colorado Tasting Room Open Daily La Cima Mall Find us at your favorite 520 S Main Street Summit County retailer or at Breckenridgewoodsdistillery.com
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Check out Buena Vista’s newest food truck gone brick and mortar - The Buena Viking! Cold beers, burgers, melts and tots for days! Located at 418 E. Main Street, BV. www.dinelocal.comwww.buenaviking.com - Colorado Mountain Towns | ISSUE 4
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Cocktails
6 MOUNTAIN COCK TAILS TO SIP THIS WINTER by Lisa Blake
T H ESE F EST I V E M A RT I NIS, T IM EL ESS TODDI ES, A ND TOAST Y ST E A M ERS W I L L LU L L YOU I N TO W I N T ERT IM E BL ISS
Winter is the perfect season to cuddle up to old classics—and to get curious about farfetched after-dark elixirs. Seek out these cozy apres venues and fireside lounges and order something worth celebrating.
The Quiet Town of Tokyo Hooch Craft Cocktail Bar, Aspen
Why It’s So Good: With the tagline “Like your living room, only more fun,” Hooch brings a classic Aspen party vibe. And this Japanese gin-based concoction is no exception. Enjoy the vibrant bouquet of lemongrass and clove paired with yuzu, coconut milk and lime leaf.
Breckenridge Distillery, Breckenridge Why It’s So Good: This newfound spin on a timeless favorite swaps out bourbon for tequila and stars the Breck Distillery’s new Casa Breck Reposado kicked up with chili pepper bitters. Pictured above.
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Wood’s High Mountain Distillery, Salida Why It’s So Good: A riff on a classic old fashioned, but with enough special ingredients to call it Wood’s own, this cocktail leans into our connection with the outdoors. Tenderfoot American Malt Whiskey, orange bitters and a thyme garnish are capped with an intentional wood smoking step that infuses the beverage with a fantastic smokiness while drawing senses to an evening around the campfire.
Something Gold Timberline Craft Kitchen, Silverthorne
Why It’s So Good: The cocktail menu at this fun-loving mountain eatery just off I-70 is guaranteed to elicit some giggles. Bypass the Unicorn Tears and the I Should Quit My Job and Become an Influencer and order Something Gold. The swirl of small batch bourbon, ginger licor and smoked grapefruit bitters hits just right.
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A Famous Nickeloshka
The Wooden Nickel, Crested Butte Why It’s So Good: More of a legacy than a cocktail, this pour of sweet Greek spirit Metaxa is served as a shot that’s chased with a lemon wedge sprinkled with coffee grounds and sugar. It will all make sense once you’re seated at the historic 1880 bar where the drink was invented.
Basil’s Song
The Gambit Bar at The Sebastian, Vail Why It’s So Good: As elegant and endearing as its posh four diamond resort hotel venue, this herbaceous vodka sipper leans into basil and blood orange with a hint of elderflower sweetness.
Photo Credits: Breckenridge Distillery:
Jalisco Old Fashioned
In the Woods
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Cocktails
Canary: Breckenridge’s Exclusive Speakeasy Breckenridge has a new speakeasy and it’s a hidden hotel jewel By Lisa Blake
Speakeasies are having a moment in Colorado. From Fort Collins to Denver and up the hill into Breckenridge, these tucked-away lounges and sexy sipping spots deliver mysterious allure and meticulously curated cocktail lists you won’t find anywhere else.
gin and a longtime love of rosemary and lemon? Wait patiently while the bartender creates a coupe filled with liquid heaven just for you. Smokey bourbon and cinnamon more your style? Your personalized rocks glass darling is moments away.
There’s even a speakeasy-inspired lounge inside the Denver International Airport where travelers can dip in for a stiff preflight libation. Opened on Concourse A in spring 2025, Williams & Graham appears as a quiet bookshop with a bar hidden behind a wooden bookcase. This resurgence of hidden cultural hubs, often nooked behind less-than-obvious doors or deep inside other businesses, gives a strong nostalgic nod to the Prohibition era when patrons would speak softly to gain entrance to these secret establishments without drawing the attention of law enforcement.
Canary’s exclusive lounge access is only granted by an escort through its obscure doorway, the perfect encore to dinner in the hotel’s seasonally driven mountain cuisine dinner spot, Edwin. Hotel Alpenrock opened in January and is part of the Curio Collection by Hilton, making it the portfolio’s first property at a major ski resort. The former DoubleTree sits near the base of Peak 9 decked in topographic carpeting, vintage ski artwork and gondola-shaped light fixtures. Inside Breckenridge’s singular speakeasy, low lamp-lit intimacy mingles with plush booths under tin ceilings.
Today, alcohol is very legal and widely consumed. But there’s still something special about finding yourself in a dark corner with your closest people, allowing expertly crafted cocktails and private conversation to take center stage.
Flip through the leather-bound menu of classic libations, beer and wine. Or throw caution to the wind and let the pro bartenders take you on a journey, finding your ideal match in a glass. The experience is captivating and cozy and a refreshing take on a night out or a charming nightcap.
In Breckenridge, this looks like Canary, an adults-only speakeasy hidden within the ski town’s newest lodging establishment Hotel Alpenrock. Mining history melds with modern sophistication inside the cozy bar where mixologists create daring concoctions based on guests’ personalities and moods. Have a hankering for 52 34
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Canary welcomes guests on Wednesday and Thursday from 6 to 10 p.m. and Friday and Saturday from 6 p.m. to midnight. hotelalpenrock.com
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HIGH ALTITUDE, NON-ALCOHOLIC Mock One, A Spirits Alternative MAI TAI (NA RUM)
PALOMA (NA TEQUILA)
2 oz Mock One Non-Alc Rum 1 oz lime juice ½ oz orgeat ¼ oz orange liqueur
2 oz Mock One Non-Alc Tequila 1-1/2 oz Pink grapefruit juice ½ oz lime juice Grapefruit soda
Shake ingredients with ice. Strain & serve over ice. Garnish: mint bouquet
Add top three ingredients over salty, spicey, sugar rimmed glass filled with ice. Top with grapefruit soda, stir to incorporate. Garnish: grapefruit slices
MINT JULEP (NA WHISKEY)
TOM COLLINS (NA GIN)
2-1/2 oz Mock One Non-Alc Whiskey ¾ oz brown sugar simple syrup* 8 mint leaves
1-1/2 oz Mock One Non-Alc Gin 1 oz lemon juice ¾ oz simple syrup* Soda
In a Julep cup, add mint and sugar simple syrup. Muddle lightly. Add Mock One Build ingredients over ice in Collins glass. Non-Alc Whiskey and fill with crushed ice. Stir to incorporate. Stir to incorporate until frost appears on Garnish: lemon wheel and brandied cherry outside of cup. Top with more crushed ice and garnish. Garnish: mint bouquet and powdered sugar. *Brown sugar simple syrup: over medium heat, add 1 cup water and 1 cup brown sugar. Stir until sugar is dissolved. Let cool, bottle Make it Yourself or Visit: and refrigerate.
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The Breckenridge Distillery
or drinkmockone.com
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The Carlin Our story starts with Enlightened Hospitality. A destination like no other, The Carlin redefines the Breckenridge experience. Surrounded by the attraction of Breckenridge, this luxury inn offers a restaurant, tavern, and guest rooms – smartly designed for an unforgettable hospitality experience. The Restaurant Located on the main level, this open kitchen concept offers the perfect setting for oysters and elevated dishes that focus on coastal cuisine, plus a separate bar for cocktails. Our wood-burning oven and raw bar are the cornerstone for our menu creations. The Carlin’s restaurant is perfect for any occasion – family dinners, date nights, group events, and more. The Tavern Downstairs you’ll find the perfect place to enjoy craft cocktails and elevated American tavern fare. Whether it’s an intimate gathering with friends or a date night, The Carlin’s Tavern Underground has something for everyone. The Inn The Swiss chalet-inspired guest rooms are thoughtfully designed for a cozy and luxurious alpine retreat. Modern amenities paired with the warm, inviting ambiance promises a perfect stay for everyone. Every detail of the four luxury guest rooms was chosen with you in mind – modern conveniences, comforting desires, and unexpected delights – so perfect you won’t want to leave. 200 N Main St, Breckenridge • 970.771.3795 • TheCarlinBreckenridge.com • @carlinbreckenridge w w w.bre ckenr id gem a ga zi ne. C O Towns | ISSUE 10 2025 www.dinelocal.com - Colorado Mountain | ISSUE 4
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Vino
Creekside Cellars Story by Caren Austin Photos by Kevin Austin
Evergreen Colorado is home to an international awardwinning winery and Mediterranean restaurant sitting right on beautiful Bear Creek. Creekside Cellars started as a hobby for owners Bill and Anita Donahue, and in 1996, they were bonded as a Colorado limited winery. They opened Creekside Cellars in 2000 and in 2002 and planted their own vineyard in Palisades Colorado. The winery is tranquil, cozy, and a fabulous place to share wine, conversation, and good times with friends and family. You can sit inside or opt to sit on the deck creekside and have your meal and wine with the sound of Bear Creek right beside you. Creekside Cellars has plenty of red and whites to choose from. Some of my favorites are the Cab Franc, from Creekside’s own vineyard called The Vinelands. Aged in oak barrels, this wine is truly special and a must try when visiting. On a bluebird Colorado Summer day, the Rose of Mourvèdre is refreshing, with a crisp and slight peppery taste to it. It is the ultimate wine to share with friends and family while taking in that beautiful Colorado mountain air. If you can’t decide, there are also wine flights so you can really taste all that Creekside Cellars has to offer. They have a wine club to join that grants you exclusive access to very exclusive small batch wines. The food at Creekside Cellars is outstanding. The café has appetizers, soups, salads, and focaccia paninis on fresh baked bread to choose from. You cannot come to
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Creekside cellars without ordering their Antipasto Platter. The platter comes in two sizes, and it is not only picture worthy, but delicious as well. Full of cheeses, meats, olives, and veggies, it looks like a colorful painting and can easily feed four. Another must have is the Guido Focaccia Sandwich. The huge sandwich is filled with Sopressata, Genoa salami, pepperoni provolone and finished with oil and vinegar. The sandwich gives me The Soprano’s vibes every time I eat it. I’m from New York and this sandwich is a letter from home. All the wines at Creekside Cellars are produced in Evergreen right on the premises, and they are a Colorado proud winery. Whether you are a tourist or a local, Creekside Cellars will make your mountain Summer and Fall that much better. All their wines are available for purchase to take home, so you can reminisce of just how good Creekside Cellars truly is. Reservations are highly recommended all days of the week or weekend.
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FUN FACT
Creekside Cellars just won Best of Category, Double Gold, Best of Show People’s Choice, and a silver medal from the professional judges at the International Cabernet Franc Competition, the world’s largest Cabernet Franc competition! Yay Evergreen!
Vino
Carboy Winery CA R BOY IS GROW ING FA R BE YOND BR ECK by Shauna Farnell The world’s only winery taproom connected to one of America’s longest operating saloons, Carboy also happens to be Colorado’s fastest growing winery. Its Main Street, Breckenridge, location, connected to Gold Pan Saloon (circa 1861), has a personality all its own. “I don’t know of any other winery that has this atmosphere,” says Carboy tasting room manager and event coordinator Cindy Davis. “We open for breakfast at the Gold Pan at 11, lunch and dinner in both locations and live music, DJs and partying until 1 a.m. at the Gold Pan.” The winery offers at least eight wines on tap, and depending on the time of year, up to 31 varietals, the grapes sourced from Carboy’s expansive vineyards in Grand Valley, Colo., or Horse Heaven Hills, Wash. The winery’s pairing menu includes everything from lamb meatballs to salads and charcuterie boards, but patrons can also order from Gold Pan’s full restaurant and bar menu. Wine is available in both places, but only Carboy offers tastings and flights. The Wine Club has grown to more than 2,300 members and a few of Carboys 52
varietals have raised eyebrows – and won awards – among connoisseurs. Its Teroldego won Best in Show at the Colorado Governor’s Cup in 2021 and 2022 and its 2022 Cabernet Franc, available onsite this winter, was up for an award in November. “We lean dry,” says Davis, who is a Level 2 certified sommelier. “Unlike a lot of Colorado wineries, we don’t do sweet wines or fruit wines. We do the lighter body Cab Francs to a heavy, deep Malbec. Varietals have multiplied since I started.” Carboy is named after a type of giant glass jar (displayed over the front door) used for DIY hooch during Colorado’s Gold Rush. The brand launched its flagship winery in Littleton in 2016. Chris Butler purchased the Gold Pan and opened the Breck location in 2018. Carboy also opened a winery, complete with rooftop overlooking the vineyards in Palisade in 2022 and is scheduled to open a new haunt in Colorado Springs this spring. “It’s crazy how fast its growing,” Davis says. “We are going strong here in Breck. It’s always a fun atmosphere.”
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Summit Sommeliers Amy Flannery Swirl, Sniff, Sip
How one sommelier is elevating a mountain town’s wine scene. By Lisa Blake
Growing up, Amy Flannery was the pickiest eater around. So when she left suburban Chicago for Johnson & Wales University’s Providence campus to study food and beverage management, she embarked on a whole new culinary journey that forever opened her mind — and palate. The 36-year-old certified sommelier and Flame Restaurants Group (parent company of Briar Rose, Giampietro’s, Sancho and Empire Burger) beverage director changed the Breckenridge hospitality scene when she created the resort town’s first sommelier job at upscale steakhouse Briar Rose. “Growing the wine program at Briar Rose elevated our restaurant, but also helped pave the way for other chef- and wine-driven restaurants to join our community, and I am proud to have been at the forefront of this growth in the restaurant community in Breckenridge,” Amy says. After setting her sights on a career in food and beverage management, Amy experienced a world of culinary labs and kitchen internships. Stints in catering, corporate fine dining and food service lead her to Denver where she earned a
bachelor’s in Food Service Management from Johnson & Wales while serving at Sullivan’s Steakhouse. “I learned from my time in school and in restaurants that hospitality was in me,” Amy says. “It came from my mother’s nurturing side. She was always hosting big family parties. My mom cooked for everyone all the time and it was coursing through my veins.” While she loved cooking, Amy quickly realized that wasn’t the career path for her. She’d carved a comfortable niche at the front of the house, when her Washington Park neighbor — an elderly man who would kindly clip New York Times food and wine articles to inspire her — spurred the young server to look into mountain resort restaurants. So, in the fall of 2008, Amy spent some time driving around Colorado’s high country and found herself circling back to Breckenridge and its welcoming community vibe. Coming Home to the Mountains Drawn to the family-owned restaurant group, 22-year-old Amy landed a job in the bright pink building that housed the newly purchased Briar Rose. She created
Wine Pairing 101 Amy’s expert tips for ordering like a pro the next time you’re out to dinner. • Match weight for weight. You don’t want a trout with a tannic Napa cabernet. You don’t want the food to overpower the wine either. Match the wine to the food and vice versa. Order a nice crisp sauvignon blanc with your white fish and a bold big-bodied red with your rib-eye. • Acidity in wine is your best friend in food pairing. More acidity makes your mouth water, balances out sweetness, gets your palate ready to enjoy your meal. It’s the lemon squeeze over a dish — it brightens it up, enhances the flavors. • Talk to the sommelier. If they aren’t on staff that night, engaging with your server is a great starting point. • If you’re going to splurge on your meal, splurge on the wine. If the restaurant has an extensive wine list and nice wine service and glassware, take advantage and treat yourself.
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a server training program and a wine training program, cultivating a new wine director position for herself and growing the restaurant’s wine buying reach. Amy still remembers her light-bulb moment and the bottle that changed everything. “We were training before service one day and tried a 2004 Franciscan Magnificat, a cabernet Bordeaux-style blend from the Napa Valley. I’ll never forget that bottle.” Amy obtained her Level 1 Sommelier Certification from the Broadmoor in Colorado Springs and her Level 2 status at the Little Nell in Aspen. In 2016, she fashioned her current positions — sommelier at the Briar Rose and beverage director for Flame Restaurants Group. “What some people don’t realize is sommelier certification doesn’t actually require classes or school,” she explains. “You learn on your own and build your own wine tasting community. Level 1 is a two-day class with tastings and a test. Level 2 includes a blind tasting, comprehensive written test, and a service portion where you serve a master sommelier under a particular scenario.” There are four sommelier levels — introductory, certified, advanced and master — and only a couple hundred masters in the state. Amy says she’ll likely pursue her advanced and master status someday. Gaining Global Appreciation Always seeking to grow her oenophile knowledge, Amy loves traveling to small production wineries around the world. A notable trip in 2018 took her to Argentina to stay at renowned vintner Dr. Laura Catena’s summer home where she absorbed the local food, wine and culture. “They broke down a side of beef for us and served us course after course paired with their wines,” Amy says. “They brought out traditional dancers. It was an experience.”
In 2019, Amy traveled around Italy with a wine importer and distribution company buyer visiting small family vineyards. A trip to France’s Burgundy countryside is on the docket for later this year. At home, she’ll relax with a glass of red most nights, gravitating towards Old World medium-bodied nebbiolo (she recommends Langhe Nebbiolo for a nice, bright everyday sipper). When she’s craving something a little bigger, she’ll uncork a full-expression Barbaresco with big tannins and big acidity and tar and rose petal notes that pair with an osso bucco or a rich, earthy mushroom risotto.
For people who say ‘I don’t like wine,’ I say you haven’t tried the right wine yet. Let me help you get there. At Briar Rose, Amy likes to maintain a 200-label wine list, pulling from California, Italy and France while introducing new seasonal offerings, a handful of surprising esoteric bottles and weekly specials. There’s always a featured off-the-menu bottle and she keeps servers engaged with frequent trainings and a sales-based incentive program that helps introduce them to new wines. Imbibing with the Seasons There’s palpable passion that lights up inside Amy when she animatedly describes California’s cabernets paired with Breckenridge’s cooler summer evenings and crisp, minerally, high-acid Northern Italian white wines with lemon and pear notes on warm July afternoons. She smiles with excitement when she explains wine characteristics and finds indescribable joy in converting staunch pinot drinkers to lighter nebbiolos and granache-syrah blends. Autumn in the mountains means a slightly heavier Brunello di Montalcino — one of Amy’s all time faves — and a darker, heartier Sangiovese with bigger tannins. “My favorite thing to do is to teach people about wine and get them excited,” she says. “I learn what their preferences are and introduce them to new wines to fall in love with that they never would’ve chosen on their own.” Locals can expand their horizons with special Briar Rose wine dinners offered a few times a year and the annual Breckenridge Wine Classic held in August. “That’s a great opportunity to attend seminars, try different restaurant offerings and a grand tasting,” Amy says. “Our restaurant group always hosts a luncheon paired with two master sommeliers with our executive chef Todd Nelson and myself. We look forward to it every year.”
OPEN 11AM - 9PM DAILY HAPPY HOUR 2-5 BEAUTIFUL PATIO 10 ROTATING TAPS LUNCH AND DINNER PRIME RIB MONDAYS - 4PM
303-652-0200 | DAILY 11AM - 9PM NIWOTTAVERN.COM | 7960 NIWOT ROAD, NIWOT www.dinelocal.com - Colorado Mountain Towns | ISSUE 4
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VINO Continental Divide Winery Create Your Own Custom Wine at Continental Divide Winery
Continental Divide, Breckenridge’s original locally owned winery, gives you a fun and unique opportunity to be a winemaker for a day! Explore the art of wine blending with guidance from their professional staff. Use authentic vintner equipment to custom craft your own personalized wine blend, then bottle, cork and label your custom-crafted wine as a souvenir of your experience. Awarded Best Winery Experience by Lux-Life Magazine, the Wine Blending Experience is an interactive and enter-
taining two-hour program offered daily (reservations required). “Think of this as high school chemistry where you play with wine instead of chemicals,” explains winery founder Jeffrey Maltzman. Verified customer reviews sum up the activity best. “The best thing we did in Breckenridge! I cannot recommend it enough!” wrote Eileen from Boston, MA. “This was such a unique cool experience,” boasted Brittah from Big Lake, MN. “I loved learning and experimenting with how the flavors changed as we made our blends,” wrote Steve from Denver CO.
nery’s Main Street Station tasting room daily. Wine Tasting reservations can be made through OpenTable, but walk-ins are welcome.
To book a Wine Blending Experience call 970-771-3443 or book online at cdwinery.com. Continental Divide Winery Main Street Station 505 S. Main Street Breckenridge, CO 80424 970-771-3443 www.cdwinery.com
Eat
Four Season, Vail
Eat
Breckenridge Summer Patio Roundup By Lisa Blake
There’s nothing like pulling up a patio seat and sipping on your favorite drink while taking in the majestic wide-stretching Ten Mile Range. Maybe it’s the bluer than blue sky, the sound of snow melting into the river or the satisfied exhale (and ravenous refueling) that comes after a day of playing on Summit County’s sunsplashed trails. We invite you to discover some of our favorite Breckenridge decks and patios and create your own al fresco oasis this season.
Kenosha
Settle in under a brightly colored umbrella on this always-buzzing west-facing deck for smoky barbecue and Colorado craft brews. Dogs and kids love the side picnic table area where games of corn hole and endless Breckenridge Ski Resort views invite lazy summer afternoons.
Quandary Tequila Bistro
This spacious sunny patio overlooks Peak 9, Peak 10 and tranquil Maggie pond. Stroll the Sunday Breckenridge farmers market or paddleboard on the pond before digging into Quandary’s daily happy hour from 3 to 5pm on the pet-friendly patio.
Burke and Riley’s
This longtime locals hangout and Irish pub boasts an elevated deck overlooking downtown Breck and the Ten Mile Range. A flickering fire pit and intimate stage of rotating musicians and DJs set a festive tone for sipping Guinness and enjoying fish and chips.
The Canteen Tap House & Tavern
This locally owned watering hole and barbecue and burger joint beckons with a lively deck, jam band tunes and stiff margaritas served in nostalgic metal canteens. Try the brined and smoked buffalo wings and the honeydew burger made with green chiles, cream cheese, honey and tangy yellow mustard (sounds odd, tastes incredible!)
South Ridge Seafood
Soaring from the second level of La Cima Mall, the rooftop deck at South Ridge Seafood welcomes glorious afternoon sun and people-watching with a bird’s eye view. Catch happy hour from 4 to 6pm and dive into deals on oysters, trout dip and Thai curry mussels. Non-seafood options await as well. Don’t miss the $10 grilled onion and cheddar Wagyu burger.
RMU
This ski manufacturer and heady gear shop doubles as a hip tavern with a front patio facing Main Street and a backyard beer garden that knows how to have a good time. Bring the pup, listen to some live music and sip on a killer espresso martini made with Breckenridge Distillery vodka. Got the kids in tow? RMU’s grilled cheese menu is legit.
Eat The Traverse
Take a short drive or bus ride up Boreas Pass Road and land on the Traverse’s 10,200-foot wraparound deck. The sleek Lodge at Breckenridge restaurant overlooks Baldy Mountain, town and the snow-capped Ten Mile Range. Friendly servers deliver delicious elk tacos, burrata salad and charcuterie alongside Moscow mules, global wines and Colorado beers.
Motherloaded Tavern
Hearthstone
Reserve a coveted table on the flower-lined deck at this historic Victorian home turned upscale restaurant. Dine on naturally raised beef and game, sustainably caught seafood and the season’s best Colorado produce while drinking in beautiful mountain views.
Radicato
This back alley chill spot is fun and funky with loads of character. The porch party scene features local musicians, mason jar cocktails (try the fruity pirate booty) and timeless comfort favorites like chicken and waffles, family recipe meatloaf, Southern fried okra and Spam fries.
Set on the Riverwalk in downtown Breckenridge, this Italian experience showcases handmade pastas and old world flavors. The menu — created by the culinary wizards from Rootstalk — sings with whole branzino, diver scallops, stuffed quail and more. Summertime dishes are best savored from the intimate deck overlooking the Blue River.
Bird and Cow
Breckenridge Distillery
Perched on Ridge Street with a tucked-away upstairs deck, this newish eatery delivers ski area vistas and a playful barnyard menu. Select from tasty takes on hot fried or grilled chicken sandwiches, cheesesteak and patty melts. Ask about The Trough speciality cocktail of the day.
The Crown
The world’s highest distillery and cherished Colorado distilling experts invite guests to sip and sample in the tasting room before heading outside to the stylish patio for libations, live music and yard games. The 2 to 5pm happy hour features $10 creative cocktails and deals on snacks that include crispy pork rinds, sticky ribs and to-die-for orange chicken.
This coffee shop and tavern is a stellar family stop for summer refreshments. Order from the full espresso bar, try a boozy coffee drink, get the kids some ice cream and nibble on flatbreads while soaking in some rays on the riverside patio.
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Rooted in the Rockies, reimagined for today. Unwind at the base of Peak 9, breathe in the crisp mountain air, and embark on authentic mountain adventures in Breckenridge.
Join us at Breckenridge’s gathering place for exceptional dining. Enjoy unique, open-fire pizzas and creative dishes celebrating local history. Savor modern mountain dining with us.
Find our secret entrance and step into an exclusive lounge where skilled mixologists craft daring cocktails. Immerse yourself in intimate ambiance and engaging conversation for an unforgettable escape.
H OT E L A L P E N RO C K .C O M • 550 V I L L AG E ROA D, B R EC K E N R I D G E , C O 8 0 424 (970) 547-5550
Eat What’s Trending and Delicious in the Vail Valley Summer never tasted so good thanks to these culinary creatives and hands-on experiences. By Lisa Blake
Where to Eat in the Vail Valley This Summer Dig into this post-hike, post-bike alpine haven for European village cafes, modern seasonally influenced greats and time-honored local haunts all wrapped in Gore Range glory. Craving: Artisan cheese, global wines and a neighborhood cafe vibe Go To: Drunken Goat Savor This: This Edwards lunch, happy hour and dinner spot is drawing a wide swath of fans with its handcrafted menu built around locally sourced and artisan ingredients. More than 100 varieties of decadent cheese beg to be paired with fine wines painstakingly selected by house wine experts. Sip rosé and slurp oysters during happy hour (daily 3:30-5:30pm) on the patio and ask about their take-home cheese boards and wine for your own summertime soirees. Craving: Elevated comfort bites and a buzzy happy hour Go To: The Fitz Savor This: Follow locals into this iconic Manor Vail Lodge restaurant for an approachable mountain menu that hits the spot every time. This modern-day lodgey nook is family friendly (buttered noodles and chicken fingers — check!) and full of creative cocktails and local Colorado brews for the grown-ups. Catch happy hour daily 3 to 5pm and enjoy half off apps like burrata flatbread and Asian sesame chicken wings. Craving: Gorgeous mountainside dining with upscale dashes Go To: Wyld Savor This: Riding high on a Michelin recommendation nod, this luxe all-season patio rests at the foot of the Ritz-Carlton, Bachelor Gulch resort in Avon. Drink in the ski resort’s green summer slopes with your hyper-seasonal dinner selections. You can’t go wrong with the Colorado lamb or wild salmon. Craving: Classic European Vail flair and Bavarian flavors Go To: Alpenrose Savor This: Start with a generous mug of German beer and work your way through the menu of fine-tuned Old World staples. This family-owned favorite has been wowing visitors since 1974 and has perfected its hearty cheese fondue, pork schnitzel and zwiebelkuchen (onion pie). 5048
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Craving: Fine resort dining and a meal to remember Go To: Sweet Basil Savor This: Michelin-recognized Sweet Basil is a hard res to score, so plan well in advance. Once you’ve secured your table, head to the heart of Vail Village for artful takes on innovative American cuisine. Delight taste buds with foie gras and rabbit steamed buns, Snake River Farms wagyu cuts, honey bourbon-glazed Iberian Duroc pork chops and the to-die-for sticky toffee pudding cake. Be sure to try their wood-fired sister, Mountain Standard, another standout making culinary waves. Craving: Raw bar goodies and fresh lobster rolls Go To: Mountain Fish House Savor This: This seafood-focused Edwards gem pulls from renowned coastal purveyors like Seaview Lobster Co. and Taylor Shellfish Farms, so you know it’s legit. Answer your oceanic cravings with the Maine lobster roll served with Knapp Ranch honey, cumin vinaigrette and fresh corn salsa. Try the peel and eat Old Bay shrimp, little neck clams on the half shell and chilled mussels. Or nosh warmer dishes like the house made crab tater tots, the grilled grouper sandwich and Pacific cod fish and chips. Don’t miss the daily happy hour 3:30 to 5:30pm when a trio of oysters and a glass of bubbles is only $10.
Summer Culinary Adventures at The Hythe Vail
From fly fishing to picnic hideaways by horseback to mushroom hunting, this Vail hotel invites guests to dip into new culinary excursions this summer. Vail’s fresh-faced chic hotel The Hythe draws winter guests with its Lionshead ski-in ski-out address and zenned out Well & Being Spa. The mod mountain haven prides itself on a special blend of refined rustic splashed with hints of retro 1960s architecture and, rolling out for summer, a lengthy menu of signature culinary experiences to keep guests on their toes. The Fly Fishing by Horseback Adventure unleashes an exclusive fly fishing tour June through September, accessing unreachable private wilderness on horseback to hook trophy trout while an expert angler coaches you step by step. After an hour or two of casting for cutthroat and brook trout, groups enjoy a privately catered riverside feast. The trail lunch is prepared over a campfire and enjoyed next to a lake or alpine stream for a truly pristine dining experience. On a Private Horseback + Picnic Ride, families are greeted with coffee and pastries before heading out on horseback — with plenty of time for the kids to groom and ride ponies — through the remote Flat Tops mountainside meadows and forests outside of Vail. Wranglers set up a hot gourmet trail lunch (typically carnitas tacos and vegetarian fajitas) to be enjoyed picnic style while the horses graze in the sun. The ride is 1.5 hours each way and horses are well trained and used to traveling long distances at a slow pace, so no prior experience on a horse is required. The Vail Mushroom Foray experience is made for those who like to dig in the dirt and connect deeply with Mother Nature. Spend an afternoon hiking and hunting with an expert forager and mycologist, learning about edible mushrooms and plucking them from their woodsy hiding spots. Back at The Hythe, pop into the Revel Lounge to feast on fungi from the apres menu. Order the black forest mushroom carpaccio for a plateful of king trumpets and white truffles served with arugula, shallots and house focaccia. Learn more at thehythevail.com/experiences. www.dinelocal.com - Colorado Mountain Towns | ISSUE 4
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Mountain Town Food Halls
We love the Food Hall concept and how they have been moving into our mountain town communities. These are perfect places to bring a group to fuel back up after a fun day out, anytime of the year.
Bluebird Market
Silverthorne Bluebird Market at Fourth Street Crossing is located in the heart of Silverthorne on Blue River Parkway just off Interstate 70, exit 205. This gigantic barn of a building holds some unique history and a delicious array of culinary creations. Under its eave’s the infamous ODI building still stands and some exciting things are coming soon for it.. Many raucous nights and boot-stomping music took place there in previous days. It is fantastic to see it preserved, and we look forward to the new tenants taking it over for more nightlife and dancing. Eleven Restaurants offer their craft cookery: • Nomad Coffee House • Don’t Call Me Charlie’s Ice Cream Baja Chimayo • Mighty Bar • Colorado Marketplace & Bakery Hook & Harvest • Tilford’s Wood Fired Pizza • The Mighty Burger • Crepes A La Cart • Lucky Bird • Lazo Empanadas There is no overlap on the menu items offered, and the array of food choices is fantastic when you head in with a carload of people, young and old. There is ample seating and a gameroom to entertain your friends and family, as well as pop-up shops, coworking space and a 6,000 ft space for special events, weddings and conferences www. Bluebirdmarket.co
The Commons Food Hall
Steamboat Springs This brand new gathering spot in downtown Steamboat Springs offers six different food vendors and a two story dining space to eat, meet work and relax all four seasons of the year. The Common Bar is located in the heart of the space offering unique and classic cocktails, beer, wine, non-alcoholic beverages to accompany your meal. Five restaurants are there to take your order. Clyde’s Pies offers Pizza Napoletana (Neapolitan) specialty pies, Poke the Bear has a lineup of asian style bowls, rolls and other tasty treats. Grab some Sizzlin Authentic Jamaican Cuisine, a vendor offering some delicious Caribbean Jamaican Jerk and seafood dishes. Yampa Yield brings Yampa Valley farm fresh ingredients straight to your plate with salads, organic cold press juices, and other daily specials. Don’t forget a coffee and some dessert. Fresh Churros, Donuts, Waffles, Coffee, Hot Chocolate and more can be enjoyed all day at Mimi & Pin! Find a friend and enjoy or settle into a quiet nook and nosh while getting some work done. www.steamboatcommons.com
Golden Mills
Golden A vibrant food hall that opened in 2021 at 1012 Ford Street in Golden, Colorado revitalized an old historic flour mill and feed store building along Clear Creek.This food hall has quickly become an après adventure hotspot. Check out “Old Reliable,” a 40 tap self-pour pour wall highlighting brews, wines, ciders, cocktails and sake where guests can pour their own libations from a choice of locally sourced craft beverages using contactless payment cards. Relax on the rooftop deck with sweeping views of North & South Table Mountains or watch the river along the downstairs south end windows. Try a taste at their five dining options: Rolling Smoke BBQ, Happy Cones, a New Zealand ice cream with a plethora of flavors, Tacos al Chile, Republic of Chicken, and Sushi Sora. This is the perfect gathering spot and many events are held here year round. www.thegoldenmill.com
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Barbecue Roundup HERE’S WHERE TO GE T YOUR MOUNTAIN TOWN ‘CUE FIX . by Lisa Blake For some, it’s about the fire-kissed ribs and smoky fall apart brisket. For others, it’s the nods to Southern tradition in the form of meticulously fried green tomatoes, bacon-bitted collard greens and buttery gooey macaroni. Anyway you slice it, Colorado is brimming with some of the best barbecue out there. Transplants from Kansas City, Carolina, Texas and beyond have put down roots here and are serving up sauced (or dry rubbed; we hear ya, Memphis) slabs and we can’t get enough. Visit these mountain town pitmasters for your next scrumptious plate.
ASPEN HICKORY HOUSE
Look for this legendary log cabin (you can’t miss the giant bear on the roof) along Main Street and step inside for award-winning fare that has been putting Aspen on the barbecue map since 1988. The baby back ribs are a must try—they’ve won dozens of national and international cook-offs. Bonus: You can get it any time of day. Full breakfast service begins at 8 a.m. and offers up pulled pork and smoked salmon eggs benedicts and smoky ribs with eggs your way. 730 W. Main St., Aspen
SLOW GROOVIN’ BBQ
Hidden in hard-to-reach tiny town Marble and only open May through October, the secret stash allure of Slow Groovin’ is real. Dip into the tucked-away hamlet for smoked wings, sausage links, pulled pork and brisket paired with a full roster of Colorado craft brews. Treat yourself to a cocktail and sit in the sun. We recommend the smoked bloody mary, spicy paloma or smoky old fashion made with Marble Distillery’s blended whiskey. 101 W. 1st St., Marble
WILDFLOWER BBQ
Summit High School graduates Abel and Alison Beazley launched their counter service, scratch barbecue joint in 2024. The couple brings a quilt of their favorite barbecue styles to hungry diners, along with a dose of fine dining expertise— Alison was the famed French Laundry’s first female expediting sous chef once upon a time. Pop in for lunch and order Wildflower’s smokehouse sloppy joe or maple and sage-rubbed pork belly. Don’t miss their soon-to-be-famous bacon and buttermilk cornbread with whipped honey butter. 842 N. Summit Blvd., Frisco
YAMPA RIVER ICEHOUSE
On a bluebird Colorado summer day when the Yampa River is flowing and the live music is cranking, there’s no better place to be than the Icehouse’s back patio. The Steamboat Springs barbecue go-to keeps the smoker stacked with Texas-style brisket, ribs, chicken, wings and much more. Try the brisket cheesesteak topped with green chiles, mushrooms and onions or the tender smoked chicken on a salad and dig into sides of crispy brussels sprouts and smoky porky beans. 751 Yampa St., Steamboat Springs
SAWPIT MERCHANTILE
Moe’s was born out of three University of Alabama friends’ love of barbecue, blues, college football, and whiskey. Today, the guys have spread their special brand of southern hospitality across more than 50 franchised stores. The formula remains the same: fruitwood-smoked meats, soulful sides, and signature sauces. Find the Eagle outpost in a refurbished gas station along Highway 6.
This storied mercantile serves up some damn good barbecue to fill up on your way to Telluride or Norwood with simple, friendly service that you can also enjoy at their counter. Snacks & Apps, Sandwiches, Salads and MEATS; Smoked Baby Back Ribs, Pulled Pork, Smoked Chicken, Elk Cheddar Jalapeno Bratwurst. Their sides of Mac & Cheese, Cornbread, Baked Beans, Coleslaw and more bring it all together. Enjoy some Frito Pie too. Stop in and stay or grab and go.
630 Grand Ave., Eagle
20643 CO-145, Sawpit
MOE’S BARBECUE
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Buffalo Rose By Caren Austin Photos Courtesy of Buffalo Rose
The beautiful mountain town of Golden Colorado is rich in history dating back to the mid 1800’s. Everywhere you turn in downtown Golden, there are remnants of the Old West, and the Buffalo Rose is in a building that comes from a long Golden history. I had the opportunity to have lunch and take a tour with Manager Derek Hall. I have heard great things about the food here but did not know just how historic this restaurant/ event venue is. So, saddle up, and take a trip back in time with me before we have lunch. The Buffalo Rose is comprised of five historic structures including the event venue, the saloon, the main entrance to the restaurant, The Hoagland Building, and the Haas Block. When it was built in 1859, the event venue was Golden’s largest building, and was home to Colorado’s territorial legislature. It’s impressive to think that some of Colorado laws were ratified in that room, and thus, the upper level of the event venue is called the State Room for this reason. The indoor pool that was established there from 1928-1941 called The Golden Plunge has a long history. After many years, the pool was eventually covered up to become a union hall, a roller-skating rink, and today, a popular concert venue. The empty pool remains underneath the floor in the event venue to 5650
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this day. The Event venue hosts weddings, and many other events, including concerts. In 2018, the venue underwent a complete renovation, but left the original bar from 1908. The saloon section of The Buffalo Rose dates to 1859 and is home to the oldest bar in the state of Colorado. I could go on and on about the history of The Buffalo Rose because there is so much, but I am hungry, so let’s eat! The menu at The Buffalo Rose is extensive, and so is the bar program. We were sat in the old Hoagland Building, which is now home to a huge bar and seating area. The star of this part of the restaurant is the retractable glass roof. On many beautiful Colorado mountain days, this roof goes “top down”, so guests can enjoy some of that fresh mountain air. We started with the Green Chili artichoke dip and the Chorizo Stuffed Jalapenos. The cheesy artichoke was everything you could want in a Colorado appetizer. It was full of Pueblo green chilis, and the house
made tortilla chips were delicious. The jalapenos were stuffed with three cheeses and a spicy whiskey glaze. The whiskey glaze was a perfect complement to this dish, and a nod to everything Colorado. The Street Taco Trio serves as an appetizer or entree. We had these as one of our entrées and they are amazing. Filled with either chicken, shrimp, pork or veggies. The tacos really hit the spot, and if you are wanting an entrée, there are so many choices. Colorado trout, bison short ribs, a smothered burrito, and chicken enchiladas were some of the standout dishes. We tried the bison short ribs. They were aromatic and excellent. The potato ragout that comes with them is delicious! We enjoyed the Colorado Agave Peach crisp for dessert. This crisp is topped with a bourbon butterscotch ice cream that is out of this world. What could be more Colorado than bourbon and peaches?
If you are craving a cocktail, then the Buffalo Rose is your place. Looking at the bar, there are so many choices of libations, it’s hard to choose. The Autumn Old Fashioned uses bourbon from The Golden Moon Distillery which is around the corner from The Buffalo Rose. The spiced pear liqueur in this cocktail made it so special, and the fact that it was made with local bourbon gives it a five-star rating. I left full and happy with a history lesson I will never forget about Golden. The sign welcoming you into Golden states that it is where “The West Lives”, and now I truly understand that. The Buffalo Rose is a mix of old and new and has made sure to preserve our Colorado history in the process. It is a fabulous place to eat, drink, and make new friends. That’s probably how they did things in the Old West and it just seems fitting.
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7 NOT TO MISS SPORTS BARS - Breckenridge With many beer options, tasty snacks and in a couple of cases, foodie-caliber cuisine, these haunts have a lot of screens and will probably have your game on While Breckenridge is becoming increasingly known for its fine dining and tasty ethnic food, it’s easy to forget that it has longsince excelled in the world of sports bars. Not only are there multiple haunts in which to watch your team’s basketball, football, baseball or hockey game, but a handful of places are standouts for high energy vibes as well as elevated eats and drinks.
Kenosha Steakhouse It’s a challenge to stay indoors and watch a game at this favorite Main Street haunt, which offers one of the largest and most scenic back patios in town. With daily food specials and one of the best happy hours in Breck from 3 to 5 p.m. Sunday to Friday (lots of beers for $5 or $6, plus wings, sliders and other snacks for $10 or less), not to mention a massive variety of beer with 44 brews on tap, there’s no question that Kenosha is king for sports fans. The place also cooks up some of the best steaks and barbecue in Colorado and just about every other comfort food imaginable.
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Breckenridge Brewery An obvious go-to, the O.G. Breck Brewpub is celebrating its 25th year in 2025 and going as strong as ever. Happy hour runs every day but Saturday, including $2 off full drafts from 3 to 6 p.m. and elevated snacks (shrimp skewer, pork tacos, etc.) from 3 to 5 p.m. The locally brewed draft list includes mainstays like Avalanche Amber and Vanilla Porter, but there’s always a couple of seasonal surprise brews as well at boozy seltzers and slushies. The sports crowd is usually packed around the bar, but the high TVs are visible from the upstairs dining area as well.
Ollie’s Pub Housed in a floating dredge boat, Ollie’s is unquestionably the coolest looking restaurant in Breckenridge. On the inside, with exposed rafters and HVAC pipes, the freight ship look continues, but the important feature is the bounty of TVs. Ollie’s wings have won best in the county many times and its burgers are tasty, too. Celebrating Colorado brews with 20 varieties on tap, Ollie’s always has a sports special of some sort as well as not one but TWO daily happy hours – 3 to 5 p.m. and 10 p.m. to 12 a.m., featuring a selection of $3 beers, $5 wine and well drinks and $8 boneless wing baskets.
Northside A second home to many locals, at first glance Northside is what many would peg a dive bar, but sports numerous allures under its sticky surface. The first, of course, is its sports vibe, the crowd getting raucous over every big game in the cozy space. Secondly, for being one of the most affordable places in the area, Northside serves delicious pizza and wings and even decent salads. As the frosting on the cake, the daily (2 to 5 p.m.) happy hour includes $2 off apps and wine and $1 off beers and slices.
Burke and Riley’s Irish Pub With a great deck equipped with fire pits, choosing to sit in Burke and Riley’s dark and cavernous insides is tough on a sunny day, but it does make for ideal game viewing. The pub’s Monday-Friday happy hour runs from 2 to 5 p.m. and showcases classic sports viewing snacks like wings and sliders as well as fish and chicken bites for $8 as well as $3 Coors, $4 shot specials $5 well drinks
and $6 wine. There are, of course, plenty of Irish classics (Guinness, Jameson, Irish Stew, Fish n’ Chips, Shepherd’s Pie, etc.) to add a fun cultural mix to the sports vibe.
Molly Jacks The newest addition to Breck’s sports bar roster, Molly Jacks, (pictured below) maintains the stripped-down look of its Main Street predecessors (stark, industrial wood beams and basic metal and wood tables), but with huge TVs on every wall and access to even obscure competitions, it’s become a quick winner among game day fans. Not as affordable as others on this list, MJ’s offers upscale burgers and sandwiches as well as amazing cocktails.
Fatty’s Pizzeria 50 Years of Fatty’s Pizzeria was celebrated in June with hugs, toasts, dancing, and music. 50 Years of “Cheers and Beers” sums up this bar and restaurant’s place in Breckenridge history. It is certainly the hangout of local legends. Years of photos of local residents participating in famous Fatty’s events can be found gracing many of the walls hung around the restaurant. Housed in a historic building dating back to the late 1800s this establishment is a gathering spot for folks celebrating good times and gathering for the bad.
It’s also the spot to catch your favorite team and sporting events with 21 TVs all around the restaurant. It is a well known Chicago sports headquarters. On the menu you will find a full selection of beer, wine and spirits, pizza, sandwiches, creative salads, wings, hearty specials and pastas. This local hangout has Great mountain views and a vibrant patio filled with flowers during the summer. Check out their happy hour or stop in for late night slices. www.fattyspizzeria.com. www.dinelocal.com - Colorado Mountain | ISSUE 4 w w w.bre ckenr id gem a ga zi ne. C O Towns | ISSUE 10 2025
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Delicious stories about great places to Eat + Drink from our writers and clients. pictured: 66 Besame, ISSUE 4 | www.dinelocal.com Steamboat Springs - Colorado Mountain Towns
Alma Dining
Bristlecone Bake Shop High Altitude Baking in Alma, Colorado by Holly Battista-Resignolo
Meet Maggie Kraft, Maggie has been baking with sourdough since 2013, after reading the cookbook, Tartine, a go-to classic for home and professional bakers where she became interested in the idea of naturally leavened baked goods. Her initial attempts were not good, and as they say, “she persisted”. Maggie has been baking bread once (or twice, or three plus times….) a week ever since and now owns her own retail storefront, Bristlecone Bakeshop, in Alma, Colorado. She is a self-taught baker who has been spending time in the kitchen since she was a child. One of her very first memories is mixing pancake batter at the kitchen table and pretending to be a ‘Chef’. “I spent much of my childhood testing out any and every recipe I could get my hands on, making a total mess in the kitchen, and baking for friends, birthdays, and lemonade stands”. In 2008 she left New Jersey to attend Colorado College where she majored in history and perfected a chocolate chunk cookie recipe in a toaster oven that she kept under her dorm room desk and it is the same recipe Bristlecone Bake Shop is using today! Since graduating, she has lived all over the West, and has been involved in a variety of food related work; from building school gardens, to combating food waste, as well as baking and cooking in restaurants and cafes in both Telluride, CO and Seattle, WA. After nearly 4 years operating as a cottage bakery, she and her team opened a retail space for folks to stop, munch and crunch on her delicacies (and take home too). It’s been less than a year since the Bristlecone Bake Shop opened in January 2024 and they have
a large following. Here you will find crusted sourdough loaves, baguettes, sweet and savory pastries, cookies, cold sandwiches and more. Her baked goods are divine. It has always been Maggie’s dream to operate a bake shop, and she is thrilled to have the opportunity to share her passion with people who really love the craft of sourdough based whole grain baking in Alma and those driving through. I asked her if her delicious breads are due to the water and she said, “I disagree that good bread is due to an areas water, excellent bread is the result of people who care and love the craft of baking”. It’s been less than a year since the Bristlecone Bake Shop opened in January 2024 and they have a large following. Here you will find crunchy crusted sourdough loaves, baguettes, sweet and savory pastries, cookies, cold sandwiches and more. Her baked goods are divine. The shop currently operates Wednesday - Saturday from 8 am to 2 pm. She will be opening at 7am in November for skiers heading North to Breckenridge, or South to Monarch Mountain and beyond. Her goods are also available in other locations in Salida, Buena Vista, and Breckenridge. Check the website to discover where or plan to stop in: 15 S. Main, Alma, CO 80420 (908) 451-5727 www. bristleconebakeshop.com www.dinelocal.com - Colorado Mountain Towns | ISSUE 4
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Radicato Radicato, the second restaurant from James Beard Award winner Chef Matt Vawter, is a modern Italian restaurant nestled in the heart of Breckenridge. Opened in June 2022, Radicato celebrates seasonal and technique-driven cuisine inspired by Italy’s rich culinary traditions, while highlighting locally sourced ingredients. The restaurant showcases everything Breckenridge and Colorado has to offer, exploring connections between farmers and diners while creating an atmosphere that fosters interaction among guests. Vawter owns and operates Radicato alongside partners Chef Cameron Baker and Director of Operations Patrick Murphy. The restaurant features a team of hospitality professionals dedicated to curating memorable dining experiences and executing Vawter and Baker’s vision of Mountain Italian cuisine. Ingredients are diligently sourced and highlighted on ever-evolving seasonal menus. Open seven days a week, the restaurant offers a variety of dining options from happy hour and an à la carte menu of delicious pastas and entrees to a tasting menu with optional wine pairings. Radicato’s setting changes with the seasons. In winter, the dining room glows with warm lighting from Blue River Plaza— there’s no better place to watch snow fall on a winter evening. In summer, two outdoor seating areas provide fresh air, the sounds of the Blue River, and stunning views of the Ten Mile Range. The dining room provides an intimate setting where guests can dine and connect. Hospitality remains the central focus of the entire team at Radicato, with the goal of creating world-class dining experiences for all who choose to spend an evening with them. 137 S Main Street Breckenridge CO 80424 www.radicatobreck.com 68
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breckenridge dining
Rootstalk Rootstalk is a modern American restaurant founded by James Beard Award Winner Chef Matt Vawter, based on the idea of connection and coming home. Vawter was born and raised in Summit County and spent the formative years of his culinary career in Keystone and Breckenridge. After spending time away from the area, he returned to Summit County with the dream of opening a place of his own and helping grow the culinary landscape in the region. He opened Rootstalk in December 2021, and his commitment to excellence was recognized when he won the 2024 James Beard Award for Best Chef Mountain. Building on his culinary vision, Vawter established the restaurant in a historic home on North Main Street in Breckenridge. The name reflects the interconnected root systems of Aspen groves that surround Breckenridge, symbolizing the connections fostered between guests, local producers, and the community. Rootstalk explores this notion of connection through its cuisine, hospitality, and beverage programs, bringing together locals and visitors in shared dining experiences. The team seeks to provide “Elevated, Everyday Dining” to both the local community and out-of-town visitors. The cuisine is ingredient-focused, technique-driven, and deeply committed to quality at all levels. They work with local farms, ranchers, and quality producers from Colorado and across the country. Cocktails are created with intention and given the same level of care as the food. The wine program focuses on small-scale quality producers from across the globe, from classic to more esoteric modern styles. Dinner service at Rootstalk is available nightly, featuring a range of options that include seven-course tasting menus with wine or non-alcoholic cocktail pairings, a chef’s counter experience, and their à la carte dinner menu. The restaurant can curate an experience for any occasion, big or small. The restaurant features two distinct dining areas that beautifully complement each other. Upstairs is bright, elegant, and airy, with views of Main Street through front windows. The Root Cellar downstairs offers a more intimate dining experience with a Chef’s Counter for those who love being part of the action. During summer, the patios are abundantly decorated with flowers, offering beautiful al fresco dining. Rootstalk serves as a venue that allows guests to connect with everything Breckenridge has to offer. 207 North Main Street, Breckenridge, Colorado www.rootstalkbreck.com
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Breckenridge Dining
Gold Pan Saloon
In 1859 thousands of gold seekers flocked to Colorado, taking part in one of the greatest gold rushes in North American history. In 1861 on this very site, a tented structure known as Long’s Saloon opened for business as a local watering hole for thirsty miners with the permanent building being erected in 1879. In one form or another, The Gold Pan Saloon has stood for over 140 years playing host to gunfights, outlasting Prohibition, and boasting the longest continuous liquor license west of the Mississippi. Today, locals and visitors alike come for the camaraderie, to tell a few ski and ride stories, listen to music, and enjoy some outstanding food and libations. Now, the Gold Pan adds another chapter with the addition of Carboy Winery, a unique Colorado winery offering a selection of select Carboy wines in bottles and on TAP! So come in and enjoy a piece of Breckenridge history. 103 N Main St, Breckenridge, CO 80424 www.thegoldpansaloon.com
Carboy Winery At 9,600 feet above sea level, the Carboy Breckenridge tasting room offers an unforgettable alpine wine-tasting experience paired with the history of the Gold Rush. Carboy Winery Breckenridge is a new way to Après Ski and Bike. Situated in part of the infamous Gold Pan Saloon on Main Street, they invite locals and visitors alike to loosen their boots and share tall tales of their day in the mountains while sipping on tall(er) glasses of our award-winning wines. Beautifully prepared menu items are made to complement every glass of wine you choose to taste. Come in from Noon to Nine in the Evening (10 pm on Friday and Saturday) and enjoy Lunch, Happy Hour or Dinner. 103 N Main St, Breckenridge, CO 80424 www.carboywinery.com/ 667 0
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Mi Casa Mexican Restaurant & Cantina For more than 40 years, Mi Casa has been serving up bold Mexican flavors, handcrafted margaritas, and mountain-town hospitality just steps from the base of Peak 9. Whether you’re joining us after a day outdoors or celebrating with friends and family, Mi Casa offers a lively, welcoming space that’s full of flavor and fun.
Outdoor Dining with a View
Flavors Everyone Will Love
Happy Hour + Free Chips & Salsa
Large Group Dining - Room for the Whole Crew
Planning a celebration, group dinner, or special event? With large dining areas and flexible seating, Mi Casa is ideal for private parties, reunions, and group reservations of all sizes.
Come Taste the Tradition Open Daily: 11:30AM-9PM Happy Hour: 2-5PM For Pickup Orders: Micasabreck.com 600 South Park Avenue, Breckenridge
Every day from 2–5pm, enjoy one of the best Happy Hours in Breck with unbeatable deals on house margaritas, draft beer, signature cocktails, and shareable bites. It’s the perfect way to relax, refuel, and soak in the vibe.
Take in the fresh mountain air and stunning scenery from our spacious outdoor patio. Whether it’s a quick lunch, happy hour, or long summer sunset, outdoor dining at Mi Casa offers unbeatable views and a vibrant atmosphere.
From sizzling fajitas and fresh tacos to gluten-free, vegetarian, and dairy-free options, our menu has something for everyone. Don’t miss our famous queso and handcrafted margaritas made with topshelf tequila and ffresh squeezed juices.
970-453-2071 www.micasabreck.com
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Breckenridge Distillery Tours, Tastings and More in Breckenridge, Colorado
FROM TOURING THE
FREE SHUTTLE RIDES - 970-445-8613
The Breckenridge Distillery offers a free shuttle to and from the Breckenridge Distillery and Main Street Tasting Room within Breckenridge town limits. The shuttle fits up to 11 guests. To book a ride, call the Distillery Shuttle
award-winning spirit’s production facility to indulge in world-class cuisine, Breckenridge Distillery is truly an adventure for the senses. Whether you have time for the full experience at the Distillery on Airport Road, or you’re simply curious about tasting its award-win- WEEKLY TOURS ning spirits while strolling Main Street, the Distillery makes it easy, On our weekly tours (Wed. – Sun.), guests can take a behind-thefun and delicious to discover what it’s all about. Here are 10 ways you scenes tour of the Breckenridge Distillery’s production facility. can experience the Breckenridge Distillery. This abbreviated tour starts by tasting their award-winning Breckenridge spirits in the Founder’s Lab. Their expert guides will take guests on a one-hour tour through their original and active MODERN-AMERICAN production facility and our Grand Barrel Room. Guests will learn STEAKHOUSE Breckenridge Distillery’s modern-American steakhouse atmosphere about their whiskey production and get a brief history of this rich spirit. Book a tour at BreckenridgeDistillery.com/tour. showcases seasonal and approachable dishes that impart not only the fantastic spirits of Breckenridge Distillery but also, their upscale mountain dining experience. Their family style menu features loPRIVATE VIP TOURS cally sourced steaks from Fitch Ranch. As always, the menu revolves Breckenridge Distillery offers guests a VIP experience during their around local produce, comfort foods with a twist and shareable After Hours tours. Use your senses to experience the inner workdishes meant to encourage interaction and conviviality. Join us for ings of how these handcrafted spirits go from grain to bottle while Happy Hour 2pm-5pm. Book a reservation at breckenridgedistillery. learning about the history of whiskey and how the distillery was com/restaurant. founded. Enjoy samples of their award-winning spirits along the tour. Tours are offered at 5:00 pm and 6:15pm by reservation only. Book a VIP tour at breckenridgedistillery.com/tour. COCKTAILS If it’s edible, chances are Liquid Chef Billie Keithley has made a cocktail out of it. And that’s one of the reasons she loves working for BLEND YOUR OWN WHISKEY the Distillery so much. Billie Keithley was named Icon of Whiskey Nerd out with our distillers and become a master blender for a for Bar Manager of the Year, a tribute to her creative cocktail menu. few magical hours. Breckenridge Distillery’s distillers are experts “You will find suds, bubbles, fire or smoke on our menu, giving the in nosing, flavor categorization and pairing substrates together guest and exciting experience paired with bold and seasonal flato create a whole that far exceeds the expected sum of its parts. vors,” says Keithley. Popular menu staples include the Obi Wan Old Guests will be taught to break down aggregate flavors while Fashioned, made with Breckenridge Port Cask Whiskey. Ask for it building a whiskey blend complete with mouthfeel and finish. Your smoked! blend will be hand bottled with a customized label. By reservation only. Book at breckenridgedistillery.com/tour.
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Book a private dinner or event at the Breckenridge Distillery. Parties up to 30 people can reserve their exclusive spaces surrounded by aging whiskey barrels, old barn wood, leather couches and an authentic mountain vibe. Their exclusive, private dining areas come with a personal wait staff and can be used for families, micro conferences, executive meetings, or small parties. For inquiries and bookings, email events@breckenridgedistillery.com
MAIN STREET TASTING ROOM IN DOWNTOWN
TASTINGS & FOUNDER’S EXPERIENCES
SHOP YOUR LOCAL RETAILER
The Breckenridge Distillery offers one of the most highly awarded craft bourbons in the U.S. Guests can choose from a limited menu of spirits and have the option to upgrade their tasting to try their high-end flights. Tastings are on a first-come, first-serve basis at both of the Distillery’s locations. Looking for a more personalized and unique tasting experience? Book a Chocolate & Spirits pairing, small bites and spirits pairing, Cask Finished Flights, among others. Book at breckenridgedistillery.com/tour. ISSUE 4 | www.dinelocal.com - Colorado Mountain Towns
In the heart of downtown Breckenridge, get a taste of not only the Distillery’s spirits but also a taste of what the Breckenridge Distillery is all about. From merchandise to personable, knowledgeable staff, this small tasting room is a glimpse of what you can experience at their main location on Airport Rd. Learn more about current hours and offerings at breckenridgedistillery.com. Breckenridge Spirits are available nationwide at your local retailers. Shop your local retailer or get home delivery on your favorite Breckenridge spirits. Visit breckenridgedistillery.com to get delivery. Looking for fun cocktail recipes? Visit Billie’s Cocktail Lab on their website for 100’s of hand-crafted cocktail recipes.
Distillery Bar & Restaurant
1925 Airport Road, Breckenridge 970-547-9759
Main Street Tasting Room
137 S. Main Street, Breckenridge
www.breckenridgedistillery.com
Photo Credits: Liam Doran
PRIVATE DINNERS
Elevate Your Celebration
Whether it is an intimate mountain wedding or a corporate retreat, our culinary team will craft an unforgettable dining experience that is artfully presented and full of love.
970-468-9999 BlackDiamondGourmet.com
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Buena Vista Dining
The Buena Viking After 7 glorious years of that food truck life, The Buena Viking has made its way to a year-around, permanent, brick and mortar location! They’ve eddied out at 418 E. Main Street, Buena Vista, COLORADICAL, and are excited to have their very own home port. The Buena Viking aims to provide an elevated burger experience in a casual setting, perfect to compliment your Colorado adventure days. With the belief that every order matters, that every customer deserves an awesome experience, and a passion for excellence, The Winger’s and their staff invite you to come see all The Buena Viking has to offer! Owners Evan and Anna Winger made Buena Vista their home over 20 years ago. They both love their spot in this universe, their community, the Rocky Mountains, and the Arkansas River that provide peace and adventure when they’re not restauranter-ing! The new spot has a lot more room, and therefore a lot more room for options! Te burger menu is still the same as the food truck, but with additions of more salads, gluten-free options, new and different melts and burgers, and soups for the winter season! There is a big full bar to get cozy with the community as they sail into thier first season of culinary adventure. The crew has also built three Hygge-Centric apartments above the restaurant, aptly named The Even Keel Lodge, as they’re always trying to keep the ship upright! Check them out at www.evenkeelbv.com for any of your vacation rental needs. The Buena Viking has quickly become a place for families, friends, and travelers to put their feet up, enjoy good food and drink, and revel in a life welllived. See you soon!! 418 E. Main Street, Buena Vista, CO 81211-1126 www.buenaviking.com
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Buena Vista Dining
Deerhammer Distilling Co. Established in 2012, Deerhammer Distillery stands as a beacon of excellence in the heart of downtown Buena Vista. Nestled at 321 East Main Street, our inviting tasting room beckons connoisseurs and newcomers alike to indulge in the unparalleled craftsmanship of Deerhammer’s acclaimed whiskey collection. Immerse yourself in the rich flavors of our 4-grain bourbon, rye, and distinctive American single malt whiskey. As you step into our tasting room, prepare to be enchanted by more than just our libations. Sip on meticulously crafted craft cocktails, embark on a whiskey flight, or bask in the embrace of our inviting patio, perfect for enjoying the company of friends and the crisp Colorado air. But the Deerhammer experience doesn’t stop there. We’re proud to announce that we now offer an expanded menu featuring a curated selection of beer, wine, and daily culinary delights from our very own Deerhammer Kitchen. For those craving a deeper dive into the artistry behind our spirits, consider booking a tour and tasting via our website - deerhammer.com. Delve into the alchemy of whiskey-making as we lead you through our distillation process, showcasing our dedication to using locally sourced grains and traditional copper pot stills. A first time or returning visit to Deerhammer Distillery promises an unforgettable journey into the world of fine spirits. Raise a glass and toast to the experience that awaits. Cheers! 321 E. Main Street, Buena Vista, CO 81211-1126 (719) 966–7771 www.deerhammer.com @deerhammer
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A Food Truck in Buena Vista serving up Tacos, Quesadillas, Nachos, Cold Beer, and Cocktails! Located at 413 E. Main Street Buena Vista, alley side! Whether you’re fresh off the River or Adventuring in the peaks, Let La Sirena be your Siren Call to delicious Eats! Check us out at lasirenabv.com
The Even Keel Lodge is a home away from home, with three full suites, in the heart of Main Street, Buena Vista. It is aptly named after the state of a ship that allows for smooooooth sailing! The lodge is located above Buena Vista’s burger joint, The Buena Viking! Eat . Sleep . Play in Buena Vista. Check us out at www.Evenkeelbv.com
Crested Butte Dining
Tin Cup Ice Cream & Desserts A Third Bowl Homemade Ice Cream scoop shop
Crested Butte, Colorado is a special town with a long history and close-knit community, and what would a quirky town be without a local ice cream shop? Look no further than Tin Cup CB, right off the main strip with hundreds of rotating, homemade flavors. Owners Matthew and Lydia Price opened their first restaurant on Elk Avenue in 2019. Their mission was to create quality food in a grab-and-go style. They originally sold pasties; meat pies made popular by Cornish tin miners. The name “Tin Cup CB” comes from those miners and the mining ghost town. The Prices wanted to bring historic food back into the valley, but they encountered obstacles such as staffing a kitchen, lack of experience, and burnout. Before they could figure out their snags, COVID shut the town down. Around the same time, their friend, Kendall Tanslersky, reached out about needing a short-term solution to keep her ice cream company in business. So, the Prices built out a little corner of their restaurant for Third Bowl Homemade Ice Cream as a temporary solution. In April of 2022, the Prices opted out of their lease and made the big move to open a mountain location, selling ice
by Ceighlee Fennel
cream, desserts, and cheap booze. With the demand and success at the new mountain location, the Prices realized they needed to bring ice cream back down into town. Hopefully you have sampled the high-quality products, and maybe even met the owners Matthew and Lydia Price. With their fun glasses and passion for the business, they serve up ice cream at both of their locations throughout the busy seasons. Tin Cup CB and Third Bowl Homemade Ice Cream are staples for Crested Butte and can now be found at their two locations: Crested Butte - 313 3rd St and Mt. Crested Butte 620 Gothic Rd, Suite C-150 www.tincupcb.com
Dillon Dining
BISTRO NORTH Bistro North is a premier dining destination in Dillon, Colorado. Since opening in 2021, they have been committed to becoming the best restaurant in Summit County by providing their guests with an exceptional dining experience through the restaurants chef-driven modern-American cuisine, expertly crafted cocktails, artisanal wine selection, and friendly, attentive service. At Bistro North, the bistro’s team believes that food should not only taste great, but it should also be an experience that engages all your senses. Enjoy a menu that is carefully curated with a focus on locally sourced ingredients and seasonality. 270 Dillon Ridge Road Dillon, CO 80435 www.bistronorthdillon.com
Evergreen Dining
Cactus Jack’s Saloon has been a staple in Evergreen since 1996 a local bar with great bar food, craft cocktails and a huge beer list.
You know what else is huge?? Our Cozy Mountain Bar with Wood burning fireplace, Heated Tent on Patio and 2 lounge areas inside. We are located along Bear Creek in historic Downtown Evergreen. The best day trip you’ll ever make!
Check out our website: www.evergreenlivemusic.com for a complete listing of inside and creekside live music, our menu and other events we have like Trivia Tuesdays, Hump Day Happy Hour and Open Mic on Thursday. We have something for everyone so stop by and be a local! 4651 Count y Highway 73, Evergreen , CO www.dinelocal.com - Colorado Mountain Towns | ISSUE 4
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27780 CO-74, EVERGREEN, CO 80439
Shop with us this holiday season for well-made, eco-friendly gifts! Local hot sauce, jam, pickles Local bread, bagels, cookies Natural home goods Leather goods, jewelry, hats Hobby kits and tools
E v e r y Ask U p r o d u c t s! has a story @blackfoxprovisions
Frisco Dining
Vinny’s Euro American Cuisine With a name like Vinny’s, one would probably think Italian. Is it an Italian restaurant? No. Are their Italian-inspired dishes available? Yes. Vinny began his career before he knew what the word career meant as he assisted his Sicilian grandparents with family meals at home. Chef Vincent Monarca, an East coast transplant who arrived shortly after graduating in 1992 from the Johnson & Wales University Culinary Program, discovered Frisco and called it home. He worked for several well-known restaurants in the area. He was the Chef for a local organic market before he opened the doors to his own restaurant, Vinny’s Euro American Restaurant in Frisco. Vinny’s Euro American Restaurant recently moved and is located on the second floor of the Frisco Centre, above the Next Page Bookstore. The floor-toceiling windows offer panoramic views of Frisco, Mountain Royal, and Peak One. An elevator to the restaurant and stairs are available for customers. The new restaurant location is the perfect spot for a romantic evening for two and accommodates large groups, including Weddings, and Rehearsals, and company outings. Chef Vincent emphasizes creating a menu based on the availability of seasonal
ingredients, natural hormone-free meats, wild-caught seafood, fresh organic pasta, and the freshest, local, Non-GMO vegetables he can procure. He incorporates his passion into each dish the restaurant prepares and is proud to serve food that does not require a microwave or premade processed foods. You will not find styrofoam or plastic boxes for foods you want to take out. Chef Monarca believes that these efforts make the food he serves tastier and healthier for our bodies, the economy, and the planet. Vegans, vegetarians, and carnivores will find something extraordinary for their evening out. Expect a warm welcome when you arrive, as the restaurant operates like a large family with many staff in place since the restaurant launched. The restaurant has a main dining room, a full dinner menu, and a cozy bistro bar offering small plates, appetizers, and heartier selections. They are well-versed in preparing the menu items and offering the best wines to complement each dish. The small plate selection is a great way to experience a part of the dining room offerings. Vinny’s dinner menu is extensive, offering classically prepared dishes such as Duck Leg Confit with a white bean cassoulet, Colorado Lamb Shank with
Cabernet Demi-Glace, and Aspen Ridge Boneless Beef Short Ribs with a Cabernet Demi Glace – to which I would like to note, his Demi Glace is liquid gold. Another favorite entrée is the Roasted Prosciutto Wrapped Basil Rubbed Pork Tenderloin. Fish and Steak du jour options are available daily. Pasta is prepared in the kitchen with all organic ingredients. Every selection is delicious. Try the Linguine and Clams, Bolognese Ragu, or Sausage Rigatoni. There is the Beyond Meat Vegan Sausage, Peppers & Onions, Salad Selections, and more for Vegans and Vegetarians. The Eggplant Tower with Portobello, Roasted Peppers, Provolone, and Marinara is one to try, and their mushroom strudel is a flaky delight. Gluten-free options are also available. After dinner, I highly recommend their ever-changing dessert selections too. I had the Tiramisu, and it knocked my socks off (it is one of my favorites). Locals have voted Vinny’s Best Restaurant for many years. If you are heading to Frisco, stop in, it is a local favorite. Vinny’s Euro American Restaurant 409 Main Street 2nd Floor #201 Frisco,CO
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keystone dining
Keystone Ranch
Keystone Ranch: Where History, Culinary Excellence, and Mountain Romance Meet Rooted in Colorado’s rich ranching heritage, Keystone Ranch offers guests a rare blend of history, fine dining, and alpine elegance. Once a working cattle ranch, the original homestead buildings, dating back to the 1930s, have been lovingly preserved, whispering stories of the Old West. Surrounded by rolling meadows, towering pines, and sweeping views of the Tenmile Range, the Ranch feels worlds away yet remains just minutes from Keystone Resort. Inside the historic lodge, the Keystone Ranch Restaurant continues to set the standard for refined mountain dining. A AAA Four Diamond award–winning restaurant, it showcases creative Colorado cuisine, seasonal ingredients, and a thoughtfully curated wine list. Guests can indulge in a selection of hand-cut steaks, perfectly prepared game, and inventive dishes that highlight the best of the Rocky Mountain region. Each plate is a tribute to craftsmanship and culinary artistry, served in a setting that radiates warmth and rustic sophistication. Whether celebrating a special occasion or savoring an intimate dinner by the fire, every meal at Keystone Ranch is a memorable experience steeped in tradition and taste. Beyond its culinary acclaim, Keystone Ranch is also a breathtaking wedding venue, where couples exchange vows beneath alpine skies and celebrate in rustic elegance. Keystone Ranch — Where Heritage, Flavor, and Mountain Beauty Unite. www.keystoneresort.com
Ski Tip Lodge
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Ski Tip Lodge: A Historic Gem of Culinary Romance in the Rockies Once an 1800s stagecoach stop and later the original home of Keystone’s founders, Ski Tip Lodge stands today as one of Colorado’s most charming and historic mountain retreats. Its storybook setting—nestled just beyond Keystone Resort, blends alpine warmth, rustic elegance, and timeless hospitality, creating an experience that feels both nostalgic and refined. Hand-hewn beams, crackling stone fireplaces, and candlelit tables invite guests to slow down and savor every moment. Renowned for its four-course, fine dining experience, Ski Tip’s menu changes throughout the season showcasing inventive dishes that highlight fresh, regional ingredients. Each course can be paired with exquisite wines, carefully curated to complement every flavor and enhance the evening’s journey. From the first bite to the final sip, it’s a culinary experience that’s as memorable as the mountain landscape surrounding it. Beyond its reputation as one of Colorado’s most romantic dining destinations, Ski Tip Lodge also shines as a storybook wedding venue. Couples exchange vows in serene mountain meadows, celebrate with family and friends in the cozy lodge, and enjoy the attentive service that has defined Ski Tip for generations. Whether for a special occasion, an intimate dinner, or the most important day of your life, Ski Tip Lodge offers a timeless escape where history, cuisine, and love beautifully intertwine. www.keystoneresort.com ISSUE 4 | www.dinelocal.com - Colorado Mountain Towns
keystone dining Experience the Magic of the Mountains at Keystone Stables!
Glide through snow-covered meadows on a daytime scenic horse drawn sleigh ride with stunning alpine views, or enjoy an evening dinner sleigh to the historic Back Ranch cabins for a warm, homestyle meal. A truly memorable Colorado experience for families, friends, and couples Scan the QR code to book your reservation.
Relax, Dine, and Unwind at the Bighorn Bistro & Lounge Located inside the Keystone Lodge & Spa, the Bighorn Bistro offers elevated mountain dining with stunning lakeside views and a warm, inviting atmosphere. Enjoy hand-crafted cocktails and local brews in the lounge, or gather with friends and family in the game room for a round of pool, and board games. Whether you’re winding down after a day on the slopes or looking for a cozy evening out, the Bighorn is your place to connect, relax, and savor the moment.
Join us at the Bighorn Bistro—where great food and good times come together!
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Silverthorne Dining
KUCU TEQUILA BISTRO 375 Blue River Parkway Silverthorne,CO
Southwestern inspired restaurant and tequila bar opened in Silverthorne, January, 2022. Located inside of Hotel Indigo, we open at 7am every day and serve breakfast, lunch and dinner along with happy hour specials. With elk, bison and cactus, our menu features ancient ingredients in modern dishes. We feature over 200 tequilas, mezcals and sotols behind the bar. Stop in today to try something new in Summit County! www.kucutequilabistro.com
SAUCE ON THE BLUE 385 Blue River Parkway Silverthorne,CO
Sauce on the Blue brings authentic Italian dining to the heart of Silverthorne. With an old-world-influenced style, our Italian food menu offers a complete selection of Italian dishes to satisfy your palette. From classic favorites like Spaghetti Bolognese to Penne Gorgonzola, we’ve got something for everyone! We offer an extensive wine and cocktail lists. Voted the Best Restaurant in Summit County five years running! Give us a try today! www.sauceontheblue.com
Silverthorne’s First Food Hall! 325 BLUE RIVER PARKWAY . SILVERTHORNE . www.bluebirdmarket.co 84
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Bluebird Food Hall & Market Silverthorne
The Food Hall and Market concept has made its way to Silverthorne, Colorado, and we could not think of a better place for the rising restaurant concept to raise its roof. Bluebird Market at Fourth Street Crossing is located in the heart of Silverthorne on Blue River Parkway just off Interstate 70, exit 205. This gigantic barn of a building holds some unique history and a delicious array of culinary creations. Under its eave’s the infamous ODI building still stands. Many raucous nights and boot-stomping music took place there in previous days. It is fantastic to see it preserved, and we look forward to the new tenants taking it over for more nightlife and dancing. Eleven Restaurants offer their craft cookery: NOMAD COFFEE HOUSE DON’T CALL ME CHARLIE’S ICE CREAM BAJA CHIMAYO MIGHTY BAR COLORADO MARKETPLACE & BAKERY HOOK & HARVEST TILFORD’S WOOD FIRED PIZZA THE MIGHTY BURGER CREPES A LA CART LUCKY BIRD LAZO EMPANADAS There is no overlap on the menu items offered, and the array of food choices is fantastic when you head in with a carload of people, young and old. There is ample seating and a gameroom to entertain your friends and family, as well as pop-up shops, coworking space and a 6,000 ft space for special events, weddings and conferences. Check out Live Music on Fridays as well as Trivia Nights every Tuesday. A variety of events pop up each month so stay tuned to their events calendar. 325 Blue River Parkway, Silverthorne www. bluebirdmarket.co
Bésame
Surrounded by the snow covered peaks in the picturesque mountain town of Steamboat Springs, Latin-Asian fusion restaurant Bésame takes guests on a vacation. The rich and exotic experience, anchored by Bésame’s tapas selection, features an extensive Spanish-heavy wine menu, stellar cocktail menu, a Diego Rivera motif, and a menu full of Latin surprises. Bésame draws inspiration from the Chef’s travels in Thailand, Ecuador, Morocco, Peru, and Spain. Alongside classic Spanish tapas with Latin and Asian flair – such as the Patatas Bravas and Grilled Octopus – Bésame has non-traditional tapas like Gyoza “Al Pastor” and Beef Short Rib Anticucho. In addition to the large plates like the Cubano, Quesabirria Tacos, and Paella that also serve up to 10 people, Bésame also has Muu Waan, Thai Red Curry, and Pollo A La Brasa. Bésame’s cocktail program is – just like a good cocktail – strong, fun, and artfully crafted including Spanish classics like the Caipirinha, five types of Mojito, and a dozen innovative cocktails and mocktails. Original cocktails include The Tipsy Carrot which uses tequila, carrot juice, lime, habanero bitters, fresno chili syrup, and cilantro and Tequila After Dark with Casamigos Reposado, azuca amaro, agave, angostura bitters, orange bitters, dark chocolate, and orange. Visit Bésame today to embark on a gastronomic journey like no other. 818 Lincoln Avenue, Steamboat Springs, CO 80487 www.besamesteamboat.com
Mambo Italiano
Mambo Italiano, situated in Steamboat Springs, stands as an Italian culinary masterpiece. Since 2016, Mambo has been captivating patrons with its unparalleled Italian menu, wine and cocktail lists, generous happy hour and impeccable service, inviting open kitchen, pizza bar, indoor-outdoor bar, and gorgeous patio, making it the premier dining destination in the Yampa Valley. Mambo has an ever-evolving Italian menu with more than 100 daily bottles from nearly every region in Italy. Italian-inspired cocktails include the classics like Negroni Sbagliato and The Mambo 75, alongside seasonal Mambo cocktails such as The Venetian Spritz with Cappelletti “orange bitter,” prosecco, soda, and orange, and the Caffè e Crema Martini with espresso, 86
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Frangelico, Cool Swan dairy cream liqueur, St. George all purpose vodka, chocolate bitters, and coffee beans. Working with Executive Chef Joe Campbell, Mambo’s menu offers fresh new takes on Italian classics, such as Cacio E Pepe Ravioli, Lasagna, Rigatoni Alla Vodka, Crispy Artichokes, Prosciutto Di Parma, Steak Florentine, and Chicken Picatta. Mambo is known for having dedication to and passion for making everything from scratch, using the highest quality ingredients available locally, nationally, and internationally. Visit today to experience the extraordinary dishes, warm ambiance, and culinary journey that Mambo offers. 521 Lincoln Ave, Steamboat Springs, CO 80487 www.mambos.com
steamboat springs dining
Yampa Valley Kitchen
Yampa Valley Kitchen, the latest creation from esteemed restaurateur Yampa Valley Kitchen, the latest creation from esteemed restaurateur Hannah Hopkins in Steamboat Springs, stands as a downtown dining staple. Yampa Valley Kitchen, the latest creation from esteemed restaurateur Housed in a recently renovated 1900s farmhouse, Yampa Valley Kitchen feaHannah Hopkins in Steamboat Springs, stands as a downtown dining staple. tures elevated classic comfort food throughout the day, celebrating nostalgic Housed in a recently renovated 1900s farmhouse, Yampa Valley Kitchen feaflavors and introducing new traditions. tures elevated classic comfort food throughout the day, celebrating nostalgic flavors and introducing new traditions. This culinary haven prioritizes Colorado-sourced ingredients, collaborating with local producers such as Hayden Fresh Farm and 7X Ranch. Yampa This culinary haven prioritizes Colorado-sourced ingredients, collaborating Valley KIitchen’s dinner menu includes delicious dishes like Steak Au Poivre with local producers such as Hayden Fresh Farm and 7X Ranch. Yampa Valley & Frites, “Blackened” Salmon, and Buffalo Ricotta Agnolotti. In addition Kitchen’s dinner menu features inventive dishes like Pig & Apple, Truffle & to dinner, Yampa Valley Kitchen also serves a popular breakfast and lunch Herb Frites, and Chicken Almondine. In addition to dinner, Yampa Valley featuring local favorites like Avocado Toast, Rösti, Cubano Benedict, Truffalo Kitchen also serves a popular breakfast and lunch featuring local favorites Burger, and Reuben. like a California Dreamin’ Benedict, Bananas Foster French Toast, Truffalo Burger, and Korean Salmon Bowl. Since its 2020 debut, Yampa Valley Kitchen has pioneered the Yampa Valley dining scene’s mocktail culture, presenting a full menu with the same Since its 2020 debut, Yampa Valley Kitchen has pioneered the Yampa Valley creativity as cocktails. Savor renowned mocktails like the Orange Julius, dining scene’s mocktail culture, presenting a full menu with the same creaMatcha Mint G&T, and Lingonberry Lift, showcasing Yampa Valley Kitchen’s tivity as cocktails. Savor renowned mocktails like the Orange Julius, Matcha dedication to innovative, alcohol-free options. Mint G&T, and Watermelon Tonic, showcasing Yampa Valley Kitchen’s dedication to innovative, alcohol-free options. Join us at Yampa Valley Kitchen in celebrating the fusion of classic and contemporary flavors. Join us at Yampa Valley Kitchen in celebrating the fusion of classic and contemporary flavors.. 207 9th St, Steamboat Springs, CO 80487 www.yampavalleykitchen.com 207 9th St, Steamboat Springs, CO 80487 www.yampavalleykitchen.com
ASPEN SNOWMASS • BRECKENRIDGE • MAUI • STEAMBOAT SPRINGS
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Steamboat Dining
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Laura the Butcher’s
MEATBAR
Steamboat Springs We hit the jackpot when we discovered Laura the Butcher and her Meatbar restaurant. We are huge fans of Charcuterie and her menu knocks it out of the park when that craving arises. Beautiful plates of salads, cheeses, artisan sandwiches and more are filled with her local and imported meats and cheeses. You must try the fresh sliced Jamon from Spain. Our Italian family has always coveted exceptional meats and cheeses. I also earned a Culinary degree that included a full class in butchering. I found the class fascinating. I was absolutely delighted to discover Laura and experience her lovely new restaurant, MEATBAR, offering exceptional charcuterie selections in her European-inspired eatery. Laura is reviving a lost art here in Colorado, Butchery, and she is promoting the ethical side of animal husbandry along the way. In addition to MEATBAR, she also runs Laura the Butcher, a charcuterie catering company and private butchery, as well as MEATSKOOL, offering hands-on classes and workshops for kids and teens. Food inside and outside of the kitchen, Chef Posiak-Trider has always been attracted to the F&B Industry. After attending culinary school and working in San Francisco restaurants, she traveled the world to work on various organic vegetable farms. In Italy, at a bed and breakfast she worked at, the owners had raised two pigs. A local butcher came and stayed at the house to process the pig’s meat, crafting beautiful charcuterie. Every part of the animal was used, something she had not experienced before. That was an eye-opening and philosophy-changing moment. Upon her return to the states, she started curing meats at home and took a job at a whole-animal butcher shop and a deli to learn as much as she could about locally farmed meats. In addition, she discovered a passion for education while teaching butchery at a culinary school in Maine, Laura and her husband, Dustin, began searching for a new place to call home. They’d heard about Steamboat Springs, threw caution to the wind, and moved to the Colorado mountain town. Here she began creating custom, upscale meat, cheese, and fruit boards for home delivery. In 2020 she launched her new restaurant, MEATBAR, a women-owned and led eatery, which became an overnight hit. Laura’s establishment is not a butchery but rather a place where she showcases salted and preserved meats. She still provides learning experiences that feature whole animal breakdowns and these events are open to the public. MEATBAR is now offering classes in pasta making, chocolate crafts, and more.
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This wonderful new addition to Steamboat Springs can be experienced by reservation or as take-out. You must try the Spanish Cured Jamon along with her small plates and dessert selections. 1009 Lincoln Avenue, Steamboat Springs www. steamboatmeatbar.com
Telluride Dining
The View Restaurant - a new menu and chef in Mountain Village Telluride Chef Vordokas recently arrived in Telluride to take on the role of the Executive Chef at The View Restaurant, a sixty-seat, full-service restaurant in beautiful Mountain Lodge Telluride. She is proudly serving a new menu influenced by her Latin American and Mediterranean influenced upbringing. I met with Perse this past summer and had a talk about the path she has walked in the Food & Beverage Industry prior to her arrival in Telluride, Colorado. Born and raised in Miami, Perse is of Greek descent and was fortunate to have each of her summers in Greece with cousins, aunts, uncles, and grandparents. The Latin culture she grew up with in Miami along with the Mediterranean influence of her family’s cooking resulted in a nice marriage of the cultures that has contributed to her rise as a Chef. “I was raised in a home where my mother cooked everything. There was never a need to go into the kitchen for anything. I was close to finishing my business degree when one day while eating dinner with my family I announced that I was going to finish my degree and start a Catering business. My mom almost choked. She asked me, “What are you going to cook? I announced I am going to cook Greek food and cook in people’s homes for dinner parties. Fast Forward a month later, a friend asked me to Cater a Greek Easter Brunch. My mom kept asking me how many people I was cooking for. I was studying the recipes and told her I was good. I needed to make food for 20 people but I think I made enough for 100 people. I continued with that business. I was inspired to craft something that was missing from the local restaurant scene because I traveled so often
to Europe, I noticed there weren’t many places to get delicious small bites to eat or grab a delicious coffee.” “During that time with my catering business, I was also working in the retail industry but decided to become a server. I found that I was always in the kitchen watching what the staff was doing. If they were short in the kitchen I would drop in and help. I would plate salad and drop food in the fryer. I wanted to help get food out and be sure our guests were getting the best service possible. I was always hanging out in the kitchen taking mental notes and learning. I then took on a Prep cook position after learning how the front of the house operated. Soon after, I became a Savory Chef in a Bakery that could do breakfast and lunch. I enjoyed the work but realized I was still so green in the Culinary industry. I needed to get out and work in another kitchen. Learned an appreciation for food restaurants to learn more from their chefs in order to excel.” “As a woman, I always felt welcome in the kitchen. I have worked for some incredible Chefs, some had temperaments, and some didn’t. You can have a nice knife and apron but it always boils down to your skills. My mind was open and I was always willing to learn. I would always take the apron off and do the dirty work and wasn’t afraid to admit failure and ask for someone to show me how to do a task but if I was drowning to ask someone to help me. People welcomed me in the back of the house as well as the front. Everyone has to prove their stripes but I have always felt welcome in the restaurant community.” “There are always better ways of doing things than what I know. My phi-
losophy in the kitchen is “if you can do it better, then do it. If you have a recipe from your grandmother that you think is fantastic, do it. If you know of something you have learned at home in your kitchen and can bring it to the restaurant, then do it. We can all learn from each other; if it doesn’t work, it’s not failure but a learning lesson with an opportunity to do it a new way. I learned if you start a position being very humble, starting from scratch and being a sponge, you will excel anywhere.” “There is very little room for error in simplicity. It’s much harder to get something really good that is straightforward and simple than something that is covered in a sauce where your mistakes can be hidden. I always get the question: What is your favorite thing to cook? I love preparing fresh salads and vegetables. Freshly prepared vegetables and salads don’t get the attention that they need. Do you remember the taste of a good tomato, strawberry, or fresh peach? It is so satisfying. When you experience that at a restaurant, it’s memorable.” Since her arrival, everything has fallen into place, from the selection of her Sous Chef, Isaiah Davis-Toledo, to her line staff, and the opportunities to craft new menus and community events, Chef Vordokas continues to be her best and raise everyone up with her successes by doing better and being better. Enjoy a great meal by making a reservation at The View Restaurant to experience her delightful culinary creations. Mountain Lodge Telluride Mountain Village, CO www.mountainlodgetelluride.com
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Slope Room
Vail Dining
Vail
BY LINDA ROKOS WATTS
Whether visiting for breakfast, lunch or dinner, at Slope Room, you’ll do more than eat a meal; immerse yourself in an unforgettable culinary experience with a spotlight on creatively prepared entrees, mouthwatering flavor combinations, and inspired, palate-pleasing cocktails. Slope Room — named for Vail’s legendary 1960’s Slope Bar — sits along the Gore Creek just steps from Gondola One at the new Gravity Haus Vail. “We want guests to feel really satisfied,” Chef Alberto says. “When you pick up your napkin and wipe your mouth for the last time, you’re thinking ‘damn, that was good.’ You’re not uncomfortably full. You’re purely satisfied.” Dining out can be so much more than just going out to eat because you’re hungry. “We’re not just providing dinner. We’re providing dinner and a show. We’re providing the best experience that we can,” says Slope Room Executive Chef Alberto Rogelio Soto. The carefully curated Slope Room winter menu has officially rolled out in our 126-seat restaurant opens inside of the new Gravity Haus Vail. Modeled after a traditional mountain steakhouse — with apps, soups, salads and composed dishes of pork, chicken, leg of lamb and steaks paired with specialty sides and sauces — the pasture-to-table restaurant in the center of Vail Village calls on refined ingredients and simple, clean flavors. Chef Alberto’s full-service dinner menu always promises to be elevated, not pretentious, approachable and polished with a healthy balance of thoughtfully sourced proteins, vegan and gluten-free offerings. While building out menus this fall, chef and team would ask three foundational questions: Is it good for you? Is it good for the environment? Does it provide an experience? By only using the highest quality ingredients that are both sustainably raised and locally sourced, Slope Room aims to offer an authentically Colorado dining experience — one that highlights the heritage, bounty, and character of the Western Slope while supporting small farmers and ranchers across the Rocky Mountain region. We invite you to join us as we venture out to provide an elevated dining experience grounded in thoughtfulness, care, and a desire to change the world. www.sloperoom.com 90
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SEE YOURSELF WITH THE VAIL VALLEY FOUNDATION Vilar Performing Arts Center
Gerald R. Ford Amphitheater
Vail Dance Festival
GoPro Mountain Games
Whether you attend a show at the Gerald R. Ford Amphitheater, compete in the GoPro Mountain Games, volunteer at the Vail Dance Festival, or experience the magic of the Vilar Performing Arts Center, YOU are a part of the Vail Valley Foundation. The Vail Valley Foundation creates events, experiences and programming to elevate the quality of life in the Eagle River Valley. Get to know everything the Vail Valley Foundation does to empower possibility by visiting vvf.org. WHAT WE DO Amp Summer Concerts | Stifel Birds Of Prey | Community Supports | Gerald R. Ford Amphitheater | Bulleit Hot Summer Nights GoPro Mountain Games | Town Of Eagle Showdown Town presented by Alpine Bank | Vail Dance Festival | Vilar Performing Arts Center | YouthPower365
Winter Park Dining unparalleled variety ~ local ingredients ~ gourmet meats & seafood
CULINARY ADVENTURE AWAITS WITH OUR GLOBALLY INSPIRED CUISINE & AWARD-WINNING WINE SELECTION
Thursday-Sunday • 4-9 pm • Reservations Recommended G l u t e n - f r e e a n d V e g e ta r i a n o p t i o n s ava i l a b l e
970-726-4430 72287 us hwy 40, tabernash, co 80478 tabernashtavern.com 92
Only 10 Minutes from Winter Park
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Chef Talk
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beaver creek dining
Sakaba A Gastronomic Journey to Tokyo at Sakaba By Lisa Blake
Beaver Creek’s rave-worthy sushi lounge and fledgling chef are elevating the ski resort seafood game. Nooked into an under-the-radar Bachelor Gulch enclave at The Ritz-Carlton, Sakaba is wowing ski town sushi lovers with some of the Vail Valley’s freshest tuna, yellowtail and sea urchin served alongside a meticulously curated sake list. Barrel-aged cocktails, a crackling fireplace and high-touch mountain service are no strangers to the Beaver Creek Resort après ski scene. But Sakaba is shaking things up and introducing a next-level gastronomic journey with its fine-tuned composed bites menu and four-seat chef-plucked Omakase option that surprises with course after caviar-laden course. 38
Perhaps an even bigger jaw-dropper is the ripe young age of its much-admired sushi chef. Vail Valley native Adolfo Martinez is 24 and winning diners over with innovative presentations and simple ocean-forward offerings inside lavish, dimly lit Sakaba. Martinez grew up hanging out at the Mexican restaurant where his mother worked and became involved with his high school’s ProStart culinary arts and restaurant management program.
a Disney World internship he describes as intense yet fun. Back in Colorado, Ritz-Carlton Bachelor Gulch executive chef Jasper Schneider called Martinez in for an interview, seeking a fresh-faced creative that was hungry to grow. A fast learner, Martinez worked his way up to prepping veggies and rice under Sakaba’s famed sushi chef Yoshikazu Ebina in June 2020. When Ebina decided to trade Colorado’s mountains for Miami’s beaches, Martinez stepped up.
“I was always curious growing up, asking questions, watching how the restaurant worked,” Martinez says. “I started falling in love with it. Seeing my mom happy made me happy.” After graduating from Battle Mountain High School, the aspiring chef went on to study at Boulder’s Auguste Escoffier School of Culinary Arts followed by
Presenting seaside delicacies in landlocked Colorado is no easy feat and Martinez has spent the past three years earning his spot at the helm by absorbing every bit of Japanese sushi knowledge possible. The talented sushi chef boldly dives into boxes flown in from Japan twice weekly, pulling out cuts of amberjack, kanpachi and bonito.
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Photo Credits: Ritz Carleton Bachelor Gulch
“We get a fish box from our purveyors consisting of three to eight types of fish two or three times a week,” Martinez says. “We don’t really know what’s in there until we open the box. So we get to create and play around with things.” Delighting restaurant-goers one artfully polished plate at a time, Chef’s creations are presented in decadent succulent morsels. Sudachi zest and micro cilantro perch sweetly on delicate slices of black cypress-salted hamachi. Jalapeño powder dusts a vibrant spicy tuna roll. A5 Japanese Wagyu is served ishiyaki style (actively searing on a stone grill) with green tea salt. Buttery extra fatty toro evaporates on eager palates while stealthy wait staff bring adventurous diners sake flights and signature cocktails like the Snow Day — a sipable sake potion plied with coconut
milk, lemongrass syrup, mint and lime. Guests keep a loyal pulse on the popular tuna crispy rice composed of tender tuna, sushi fried rice, soy and eel sauce for sweetness. For Martinez, it’s all about opening that box of fish from Japan and working his magic to find the perfect sweet-savory-spicy-umami balance. Inspiration arises from tasting the fish, knowing what pairs well with it and what kind of flavor profile he’s working with. “It’s the uniqueness of every fish,” he says. “They all taste different and that’s the interesting part, that’s what’s fun. I have a notebook with notes on over 70 different types of fish we’ve worked with.”
Guests clamor over Sakaba’s quality, likening the restaurant to New York’s Michelin Star establishments and, Chef says, they’re always a little stunned when he comes out from behind the sushi bar to chat them up. “Seeing reactions from guests feels great,” he says. “It’s our servers’ favorite thing to say, telling them how young I am. Guests are always surprised.” Martinez’s mother is rightfully proud. “She likes to talk about it to her coworkers and everyone who will listen,” Chef laughs.
The Ritz Carleton Bachelor Gulch 0130 Daybreak Ridge Rd, Avon, CO
TALK ING ROOTS W ITH CHEF M ATT VAW TER
Breckenridge happily reclaims acclaimed Chef Matt Vawter as our first home-grown chef. Raised in Summit County, trained in CMC’s rigorous Culinary Program, seasoned in top-end kitchens in Denver, and now back in Breckenridge with his own restaurants. With the wildly popular Rootstalk and the soon-to-open Radicato, Vawter completes the circle from local kid to local celebrity chef. Front Range foodies know Matt Vawter from Fruition and Mercantile Dining & Provisions in Denver. Vawter started at Fruition at age 22 and worked his way up to executive chef and partner at Mercantile with Alex Seidel, winner of the 2018 James Beard Award for Best Chef: Southwest. In 2020, Vawter returned to Breckenridge to open Rootstalk. How did a kid who grew up ski racing on Summit’s slopes with a love for football make it happen? We asked Matt Vawter to share the story of his roots. Young Matt Vawter came to Summit County with his family. His step-dad worked at Keystone’s golf courses, maintaining the greens and irrigation, while Matt and his siblings grew up in Keystone, Dillon and Silverthorne. At age 14, Vawter got a job bussing at Frisco’s busy breakfast joint, The Claimjumper. He gravitated to the kitchen, lingering there after his shift. It wasn’t long before someone 98
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said: “if you’re gonna hang out back here, do something!” The manager recognized his culinary interests and quickly graduated the youngster to working the line, flipping pancakes and hashbrowns. Vawter loved the fast pace and teamwork of restaurants, the sense of feeling under the gun. As in sports, the cooks win and lose as a team. A football player since sixth grade, Vawter found kinship in the kitchen. “I knew that I wanted to be in kitchens and learn about food. My interest was exploring ingredients, plating, finer dining.” Even at that tender age, Vawter was on his life’s path. Working at Keystone’s golf courses brought his dad in close contact with David Welch, then chef at the Keystone Ranch. “Ask Chef if he can give me a job,” Vawter requested his father. “Chef David gave me the opportunity at 15. I started there.”
Unlike others in the kitchen at the Keystone Ranch, Matt was a hire, not an apprentice. But that quickly changed when Chef Kevin Clark of the Culinary Program at Colorado Mountain College noticed his skills. Clark wanted Vawter in the program, and figured out a way to keep him at Summit High School while simultaneously earning credits toward a Culinary degree. “I was a special case,” Vawter explained. “A couple days after I finished my last day as a junior in high school, I started my first year in Culinary school.” But something had to give. Vawter gave up football for his senior year at Summit High. “At the time, it was the toughest decision I had to make.” In that era, the CMC Culinary program had a football-style draft to recruit the apprentices into their next kitchen assignment. Matt Fackler, then Chef at Keystone’s Ski Tip Ranch, picked Vawter for his last rotation in culinary school. “Some of the same lessons he taught me I still preach to my cooks today. Integrity of ingredients, proper care for ingredients.” After graduation, Vawter had offers from Keystone. It was Chef Fackler who asked “Why? You’ve been here since you were fifteen. Get out and see what else is out there.” Fackler suggested working at a new restaurant in Breckenridge, The Cellar. Later, Fackler “recommended Fruition in Denver. That worked out. It was good advice. Matt Fackler was the first person I asked about doing Rootstalk. We are still good friends.”
The focus on ingredients instilled by mentor Matt Fackler undergirds Matt Vawter’s food philosophy today. At Rootstalk, Vawter’s menu showcases produce. “Vegetables and the seasonality element, that’s what excites me most about food. Seasonality means traveling around the calendar. As different things come into season, that dictates our menu and techniques.” Vawter also appreciates the farmers growing the food: “they are craftsman in their own right, caring for the products. It’s on us to take care of the process to the plate. We don’t have to do a whole lot to highlight that. My philosophy of food is ‘keep it simple,’ let the ingredient do the talking.” Vawter’s philosophy carries over into the dining experience. Rootstalk’s concept is to create memories around food and the restaurant. “I want you to remember forever the people you were with, the food you were eating, the service. That’s the core of our mission.” A good chef surrounds him or herself with a great crew. Vawter credits his staff and partners for allowing expansion to Italian-themed Radicato, the new restaurant taking over Chef Fackler’s former Relish space. Radicato translated from Italian means deeply rooted. Vawter, deeply rooted in the mountains of Breckenridge, is back home. The Breckenridge dining scene is all the better for it. by Leigh Girvin
MEET CHEF HAN NAH HOPK INS
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ou know when someone is passionate about what they do. They tend to have a lightness about them and exude a joyful enthusiasm that is contagious. Hannah Hopkins is that effervescent entrepreneur. She is the Chef/Owner and Operations Manager of both Bésame and Mambo Italiano restaurants in Steamboat Springs, Colorado. I had the opportunity to meet with Hannah recently to discuss her success in Steamboat Springs. Her story is a serendipitous one. You can call her an east coast foodie gone west. She began her career in New York building her namesake Hopkins Catering Company and then launching her first restaurant, Dish, in Mahopac, New York. Her reputation and talent as a chef grew landing her a spot on season three of the Food Network’s show Chopped and achieving a dedicated following of restaurant patrons. It was her husband however that serendipitously brought her talents to the Colorado mountain town of Steamboat Springs. While Hannah was attending to her labor’s of love her husband was dreaming of a life settled in the mountains. He began investigating the Western mountain job market and happened upon an opportunity in Steamboat Springs where he forwarded Hannah’s resume. It was received with much interest and the rest is history. Hopkins sold her companies and arrived in Steamboat Springs with her family in 2011 taking on the Executive Chef position at Mambo, a fabulous regional Italian restaurant that she proudly improved upon, later becoming co-owner and Operating Partner in 2015. Hannah then co-founded her third restaurant Bésame, a few blocks down on Lincoln Avenue. Bésame’s was a delicious addition to a thriving Steamboat restaurant scene. The sophisticated yet casual atmosphere imparts a warm Latin evening under the stars ambiance which is further complimented with fabulous cocktail selections and a menu filled with Latino flavor bombs. She didn’t stop there. She recently added Yampa Valley Kitchen to her portfolio of delicousness. It is an establishment where Hannah has been able to fully share her love of farm fresh food, wine, art, gardening and music. We discussed achieving success, and she summed it up with what one of her old bosses told her, “you’re only as good as the people around you”. She is aware that much of her success is her own doing but also realizes that it is the people she has surrounded herself with, the most talented people she can find, that compliment her accomplishments. People have certainly noticed. The James Beard Foundation has chosen to host Hannah Hopkins and Bésame Executive Chef Joseph Campbell at the James Beard Foundation on September 26, 2019, in New York City. The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. There they will bring the mountains to the city and present their creative culinary talents, a deep honor and tribute to Hannah and Joseph’s success as chefs. It is an opportunity that this talented chef, Hannah Hopkins, is extremely proud of. We are excited for her to take her talents to this honorable institution. I S S U E 1 ● 2019 7 5 www.dinelocal.com - Colorado Mountain Towns | ISSUE 4
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Aspen Dining
Mawa’s Kitchen Restaurant They say that the key to big success is not just simple luck or hard work alone; it is a combination of the two. When opportunity knocks, one must be ready to dive in head first and see where the winds lead. Just ask Aspen chef and entrepreneur Mawa McQueen. by Caitlyn Causey
They say that the key to big success is not just simple luck or hard work alone; it is a combination of the two. When opportunity knocks, one must be ready to dive in head first and see where the winds lead. Just ask Aspen chef and entrepreneur Mawa McQueen. “I was born in Africa, in Ivory Coast, which was a French colony. My family moved to France when I was younger, but I didn’t really connect with the culture there,” McQueen recalls. “I saw women on TV who looked more like me, and they were all African-American, not African- French. So I told my family I had a dream to go to America, and I thought, ‘I’ll be someone like Clair Huxtable.’ These women were my role models.” McQueen also told her family she wanted to meet the U.S. president someday. They thought she was, well—a little crazy. “My family was not rich, and I didn’t grow up having a lot,” she says. “They didn’t always understand me or what I dreamed of doing someday.” When she was a bit older, McQueen decided that the first step toward fulfilling her dream of coming to the U.S. was to learn English. For this she relocated to England, where she took up a nannying gig for a short time. The mother of the family she worked with was very accomplished, and McQueen noticed that she always watched “The Oprah Winfrey Show”on TV. 102
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“One day she said to me, ‘This is one of the most powerful women in the USA,’” McQueen remembers. “I couldn’t believe that. But I made a point of watching it afterward, and saw Oprah do so many brave and empowering things. I started learning that I really could do anything I wanted to do.” Like magic, McQueen soon found herself the winner of a special lottery that allowed her to obtain an American green card. She filled out all the necessary paperwork and within a couple months she was on U.S. soil, working as a waitress in Kennebunkport, Maine. One day, her restaurant received a very important call: The President of the United States was on his way for a bite to eat. “I thought it was a joke, but within an hour the Secret Service were circling the place,” McQueen says. “Never in my wildest dreams would I have ever dreamed this could happen to me.” And just like that, McQueen got to meet the president after all. She served George H. W. Bush that day, proving everyone back home who had doubted her wrong. After her first American summer in Kennebunkport, doors continued to open along her path and she soon found herself in the Rocky Mountain wonderland of Colorado. Nowadays, when McQueen describes her journey to becoming a respected chef and businesswoman in Aspen, it seems as though her life has been filled
with one charmed experience after the next. But, that doesn’t mean she hasn’t worked extremely hard for her achievements. As owner of Mawa’s Kitchen, her restaurant and catering service that also provides private chefs and in-flight dining, McQueen proudly runs the show and peels the potatoes.
menu selections incorporate a feast of healthy selections in a beautiful, relaxing atmosphere. Mawa’s menu has an amazing variety of breakfast dishes, salads, soups, sandwiches, and crepes inspired by Ms. McQueen’s African-French heritage.
“It is definitely hard work, and sometimes even harder as a woman chef in the mountains,” she says. “Women here do not often receive enough credit for all that they do.” Still, McQueen appears to have a knack for inviting good fortune into her life. Charismatic, bubbly, optimistic and confident in her own abilities, she is never afraid to try something new or seize an opportunity as it comes.
In addition to her restaurant, Mawa’s Kitchen offers event catering, private chefs and in-flight catered meals for private aircraft. Her most fun offerings are her private cooking classes where Mawa offers hands-on culinary workshops designed for people of all cooking levels who would like to learn more while gathering with friends and family in her kitchen! Learn more about McQueen’s story and Mawa’s Kitchen at
“I represent the American Dream today in this valley,” McQueen says. “Not only as a female but as a minority and immigrant.” If You Go: You can find Mawa’s Kitchen in Aspen at 305 Aspen Airport Business Center Suite F with Mawa McQueen welcoming guests to join her for breakfast 8a.m. to 11a.m., and lunch, Monday thru Friday, from 10:30 a.m. to 3 p.m. in her newly renovated kitchen and dining room. Her
INSPIRING CUISINE -Photo Credits: Mawa’s Kitchen Left: Mawa Mc Queen Center: Mawa’s Kitchen Restaurant Right: Thoughtfully prepared Entrees . 305 Aspen Airport Business Center Suite F, Aspen, CO 81611 (970) 710-7096 www.MawasKitchen.com
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Climb!
V I A FER R ATA , A R A PA HOE BASIN A via ferrata (“iron way”) is a climbing route that follows iron rungs (or handholds) that have been fixed permanently to the rock. Arapahoe Basin recently opened North America’s highest-elevation via ferrata on their East Wall, one of the Basin’s most striking, prominent geographical feature.
A-Basin’s via ferrata is a guided-only experience with two options to chose from, the full-day tour ascends 1,200 feet to a 13,000’ summit with stunning, 360-degree views. Their shorter adventure reachs an old mine shaft where you can learn more about the history of the area. This incredible via ferrata route is entirely above treeline in a high-alpine environment. Harnesses, ropes, and helmets are utilized but previous rock-climbing experience is not needed. www.arapahoebasin.com/to-do/via-ferrata 104
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Ride!
MOTO TEL LUR IDE , PL ACERV IL L E Take a tour by Motorcycle. Tour the Telluride region’s top sites from twisty roads to old mining towns and beyond. Enjoy Colorado’s southwest riding on or off paved roads and more! Stop at scenic lookout points along the way, visit abandoned mining towns and enjoy twisty roads around the region. A variety of Dual Sport and Enduro BMW’s, KTM, Kawasaki and Husqvarna’s are available to rent. Need lessons? Moto Telluride is a Certified Dirt Bike School listed with the Motorcycle Safety Foundation
Overlanding!
www.telluridemoto.com
14’ER FEST, BUENA V ISTA 14er Fest is back with another adventurous trail festival for both motorized and non-motorized trail users! Hike, OffRoad, Mountain Bike, Trail Run and Fly Fish with top outdoor brands, industry leaders, and local experts. Trail Excursions, Clinics, Vendors, Live Music, Festival Camping, Demos, Libations, & More! 14er Fest’s home base will take place in downtown Buena Vista, Colorado. Trail events will take place on trails near BV. 14er Fest is presented by The Trailhead and Colorado Off Road Enterprise – CORE. The Trailhead is Buena Vista’s locally owned and operated outdoor retailer, and CORE is a motorized action group based out of Buena Vista. We are a mix of both motorized and non-motorized trail users who have teamed up to bring you 14er Fest – a celebration of fall in the Rocky Mountains. www.14erfest.org
Think!
OR IGINA L TH INK ERS Original Thinkers is a festival of art, ideas and documentaries to help in creating change by bringing together a rad collective of creators, innovators and most of all, doers in Telluride, CO. Save the date: October 4 - 6, 2024. Each highly curated show features riveting speakers, unforgettable films, mind-expanding art and performances; all providing a multi-dimensional look at unique, individual big ideas. Hear stories, share stories and bring new thoughts and awareness to your life through this gathering. www.originalthinkers.com
Support!
TK EF OKTOBER FEST Join The Kirstie Ennis Foundation for a day at Sunlight Mountain Resort with live music, food, drinks, auctions, and fun to support Kirstie in providing opportunities in the outdoors with recre ational therapy to underserved communities! The possibilities in the outdoors are endless.Enjoy three bands, six of your favorite Colorado breweries, three distilleries, and unique catering from the Roaring Fork Valley at Sunlight Mountain Resort during the height of Fall Colors. General admission tickets include three food vendor tickets, four drink tickets, and access to all music 11am to 7 pm. www.sunlightmtn.com/the-mountain/events-calendar www.dinelocal.com - Colorado Mountain Towns | ISSUE 4
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Mountain Town Food & Wine Festivals Summer/Fall 2026
Telluride Reserve in Telluride
Colorado’s mountain towns are for foodies! Here is the current list of delicous gatherings. For details head to our link below, you won’t want to miss any of them.
West Elks Wine Trail in Paonia/Hotchkiss Tacos + Margs In The Mountains, Winter Park Resort Mushroom & Wine Dinner, Purgatory Resort
June Strawberry Days Festival, June, Glenwood Springs North Fork Uncorked, June, Paonia and Hotchkiss Reds, Whites & Brews, June, Avon
Keystone Oktoberfest Oktoberfest, Beaver Creek Resort Hogfest: Bacon & Bourbon, Breckenridge
July
September
Keystone Wine & Jazz Festival in Keystone
CBFOL Wine Tasting Crested Butte
FOOD & WINE Classic in Aspen
Vail Oktoberfest
Telluride Food & Vine
Snowmass Déjà Vu Chili Pepper Fest
Crested Butte Wine & Food Festival
26th Annual Mt Crested Butte Chili & Beer Festival
Breckenridge Food and Wine
Breckenridge Oktoberfest
August
Mactoberfest, Aspen
Olathe Sweet Corn Festival, Aug., Olathe
Oktoberfest in Fairplay
Eat, Drink, Pick, Keystone Resort
Chocolate & Wine Tasting, Palisade
Wine & Dine, Snowmass
Rocky Mountain Wine Fest
Top Chef and Taste of Telluride, Telluride
Breckenridge Oktoberfest
Bluegrass & Beer Festival, Keystone Resort
The Great Colorado versus Texas Tomato War
Estes Park Wine Festival,
Mountain Harvest Festival
Telluride Mushroom Festival, Telluride
Hike Wine & Dine, Beaver Creek Resort
Cidermass, Aspen/ Snowmass
Mountain Chile Cha Cha, Pagosa Springs
Vail Wine Classic, Aug., Vail
Colorado Mountain Winefest, Palisade
Winter Park Uncorked, Winter Park
Breckenridge, Bluegrass & Beer
Vail Valley Brew’Au Breckenridge Wine Classic in Breckenridge San Juan Brewfest
October Breckenridge Craft Spirits Festival
www.dinelocalguide.com
more
rewards for you any time you play.
Your mountain lifestyle deserves to be rewarded. At Monarch, every visit brings more. Enjoy bold flavors at five unique restaurants and unwind in mountain-chic rooms. With Monarch Rewards, you’ll earn points toward indulgences that are as restorative as they are unforgettable. Because here, more is always waiting. More than you imagine is closer than you think.
Mo n a rc h B l a c k H awk .co m
Must be 21. Call or text 1-800 GAMBLER (426-2537) or visit betsmart.colorado.gov. Drink responsibly.
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