EAT Magazine

Creative cuisine at Vail’s Lord Gore

July 10, 2014 — 

The passion and creativity of chef de cuisine Eric Berggren is clearly evident at Lord Gore, located at Manor Vail Lodge. And his passion for the food — as well as his exacting standards — comes through in each offering. “We’re using local and organic seasonal ingredients,” says Berggren. “We’re letting those ingredients speak for themselves.”

Learn more »

Vail’s Atwater on Gore Creek

July 10, 2014 — 

VAIL — In the culinary industry, change is inevitable, whether it’s the ebb and flow of business in a resort area, the rotation of produce as the seasons pass or the constant influx of new faces, both in the kitchen and in service roles. Atwater on Gore Creek in the Vail Cascade Resort has experienced all of these evolutions in its recent history, but a core staff has allowed the restaurant to thrive.

“With change comes opportunity,” said Chris Bates, executive sous chef. “We have a solid base of experienced professionals who are energetic and passionate.”

Learn more »

Blu’s in Vail serves up eclectic cuisine

July 14, 2014 — 

TJ Armstrong, owner of Blu’s Restaurant in East Vail, approaches his menu in the same way he approaches a bottle of wine: without pretentiousness, allowing the diner to ultimately determine what tastes good and what has value.

“What’s historically wrong with wine has been this ridiculous sense of what’s good and what’s not so good and that somehow people aren’t qualified to determine that,” he says. “People are disenfranchised by all the hoopla.”

Learn more »

Avon’s new Boxcar walks the line between casual gastropub and upscale bistro

July 10, 2014 — 

What’s cool about Boxcar is that you can go in for burgers or you can sit down for several courses of fine-dining quality food, in a setting that somehow manages to walk that perfect line between casual gastropub and upscale bistro.

The menu walks that line perfectly, too, with chef owners Hunter Chamness and Cara Luff finding their ideal concept in an elegant gastropub theme that allows them to showcase their impressive creativity.

Learn more »

Chef Justin Kalaluhi rocks Rocks

July 10, 2014 — 

If there’s one sangria that should fill your libations bucket list this summer, let it be the glass of Blanca that Rocks Modern Grill will serve you al fresco on their patio.

This refreshing cocktail features fresh fruit and muddled mint. Happy Hour runs from 4 to 6 p.m. daily, featuring a rotation of specialty cocktails (like the sangria blanca), $5 glasses of Kessler Collection wine and $4 Colorado draft beer selections.

Learn more »

Small plates and big flavors at The Osprey Lounge

July 8, 2014 — 

Don’t be surprised if, when hiking or biking on Beaver Creek Mountain this summer, you’re overcome with a craving for barbecue. It just means that the backyard smoking grill is fired up at the Osprey, wafting the smell of smoked bacon and Colorado lamb sausage over the breeze.

“We really wanted to create a concept to enhance the Beaver Creek summertime experience,” explains David Sanchez, Food & Beverage Director and Executive Chef at The Osprey. “This summer, Chair 12, the Strawberry Park lift, will be the main access to the mountain. It’s a great opportunity for us to offer a wonderful dining option at the base of the chairlift.”

Learn more »

Classic Vail: Pepi’s Bar & Restaurant

July 8, 2014 — 

There are few experiences less “Vail” than dining on Pepi’s sunny deck in the heart of Vail Village. The classic Vail establishment celebrates its 50th anniversary this year, making it just one year younger than the town itself.

Pepi and Sheika Gramshammer, two of the town’s most storied residents, own the establishment. You might be lucky enough to be greeted by Pepi himself (an Austrian ski racing legend), or dine next to Pepi and Sheika on the patio.

Learn more »

Vail and Beaver Creek Chophouse serve surf and turf

July 10, 2014 — 

From a window seat at the Vail Chophouse, early June’s rising full moon is as magical as the twinkle lights falling in waves from the roof of the Eagle Bahn Gondola.

The wonder finds its way to our table while figures of hospitality and an actual magician make their smooth rounds, eventually settling upon us like the soft light that is still illuminating the Lionshead slopes. The summer beauty is in the simplicity, and the food follows suit.

Learn more »

Keeping it fresh at Mirabelle at Beaver Creek

July 8, 2014 — 

Take a splash of European charisma, a dash of comfortable charm and a heaping spoonful of delectable and you’ll have the recipe for Mirabelle restaurant.

Located just beyond the gates into Beaver Creek, Mirabelle’s historic building is believed to be the first home in Beaver Creek. The restaurant retains its homey and welcoming feel but the cuisine is fully five-star. Led by Belgian Master Chef Daniel Joly, Mirabelle focuses on fresh ingredients and classic dishes.

Learn more »

Maya Modern Mexican Kitchen — a tequileria with terrifc flavors and style

July 8, 2014 — 

Across Colorado, taquerias are a dime a dozen. No wonder Richard Sandoval, the founding chef of Maya in Avon, calls his flagship restaurant a tequileria.

Yes, you read that right: tequileria, as in a sly play on taqueria, the word whispered by Mexican-food disciples to describe a small, no-frills taco shop known for otherworldly grub. Oddly enough, these hush-hush hotspots attract hordes of faithful foodies to small strip malls or wandering food trucks, but the setting hardly matters. Flavor is the superstar — forget the rest.

Learn more »

Matsuhisa Vail: sushi, sashimi and Latin-Asian influences

July 8, 2014 — 

Nobu Matsuhisa views his flagship Matsuhisa restaurants — there are just six in the world — as nearer and dearer to his heart than his more prolific Nobu restaurants.

That’s why, when you dine at Matsuhisa Vail, you feel like he could be the one back in the kitchen personally preparing his signature broiled black cod with miso for your table.

Learn more »

The Left Bank’s new face

July 7, 2014 — 

The Left Bank has been one of Vail’s renowned restaurants for more than 40 years, and this summer, it debuts its new look and feel, while still maintaining executive chef Jean-Michel Chelain’s classic cuisine and his wife.

The Chelains have blended a contemporary tone into the former vintage French country restaurant. A new floor-to-ceiling glass wine cellar graces the dining room, allowing guests to view about a thousand bottles of The Left Bank’s impressive wine list, which runs nine pages long and is comprised of up to 85 percent of French wines.

Learn more »

Restaurant Kelly Liken: intimate and inventive

July 7, 2014 — 

When sommelier Jeremy Campbell returned to Vail last year from Portland, Oregon, he had a number of job prospects in the valley, and it wasn’t his intention to return to his original post at Restaurant Kelly Liken. The culinary world in Vail is wide and distinguished, after all, and he was looking to explore new territory. But when the opportunity to return to his former digs presented itself, he just couldn’t pass it up.

You see, Restaurant Kelly Liken isn’t just a job, or even a career; it’s more like a family, working together to create a dining experience that’s intimate and inventive. The feeling of mutual respect among the staff gives a positive charge to the atmosphere that starts when development coordinator Sarah John greets you at the door and lingers long after the last delectable bite of dessert. And the intensely seasonal nature of the menu — unabashedly American, with Colorado flavors through and through — makes it a dynamic expression of time and place.

Learn more »

La Tour: great things come in threes

July 7, 2014 — 

There are three ingredients that La Tour chef-owner Paul Ferzacca wants foodies to pay attention to this summer: truffles, corn and watercress. Summer staples, no doubt, but the longtime Vail chef is inviting guests to try what he calls “one of his newest trilogies” as a new masterpiece on his menu.

The dish features halibut — a filet’s soft layers held between the savory, sweet and earthy angles of each edgy flavor in Ferzacca’s trifecta. Wine director and sommelier Derek Reijmer pours a white burgundy to add a classic splash alongside the chef’s more contemporary canvas.

Learn more »

Beaver Creek’s Hooked is fresh, fresh, fresh

July 10, 2014 — 

Step into Hooked, and you’ll think maybe you’ve walked into a trendy San Francisco hole-in-the-wall gem instead of a dining hotspot in the heart of Beaver Creek.

Big, black chalkboards mounted above the sushi bar display the day’s unique “Off the Hook” creations, pine beetle kill tables and bar seats allow you to either huddle up with friends or watch the sushi masters at work, and a dark red finish gives the entire place an intimate feel.

Learn more »

Grouse Mountain Grill is local cuisine at its finest

July 10, 2014 — 

Sommelier Rob Farrer set down two sparkling glasses of red wine stating tonight was “Italy versus France,” pointing to each separately saying, “this one’s a little bit country, and this one’s a little rock ‘n’ roll.” He was right. When it comes to pairing the good stuff at Grouse Mountain Grill, always trust your sommelier.

Tucked inside the mountain elegance of The Pines Lodge on the hills of Beaver Creek, the sophistication of the high-back riveted leather chairs and oversized wooden beams atop the exposed stone walls frame out the floor-to-ceiling wall of glass doors highlighting the mountain views Beaver Creek is renowned for. That alone is worth raising a glass.

Learn more »

Fine food at Cordillera’s Mirador and Grouse on the Green

July 7, 2014 — 

MIRADOR

The views are what first catch my glance, great sweeping vistas that are visible from almost every corner of the dining room. Then the menu stops my glance and I find myself intrigued by unanticipated options in a classic menu. I look around, wondering into what sort of Wonderland I’ve wandered.

Learn more »

Wild times at The Gashouse

July 7, 2014 — 

Stroll through the large wooden gate past the overflowing petunia baskets and blue umbrellas on the outside patio and there’s a good chance you might be able to find your state’s license plate nailed to the log wall. For those with an adventurous spirit, there’s plenty of game on the walls and a wide, wide selection of wild game on the menu. Welcome to The Gashouse.

One does not need to take more than a few steps inside to know that there would be some tales to tell if these walls could talk. The restaurant itself may have 33 years of history, but the antique pumps in the back room reflect the historical roots honoring the building’s history as a gas station, general store, and post office dating all the way back to the 1930s. Each one of the trophy heads has a tale behind it — some bigger than others. Just ask co-owner Andy Guy, and be prepared for a whopper or two.

Learn more »

Vail and Beaver Creek Chophouse serve great surf and turf

July 7, 2014 — 

From a window seat at the Vail Chophouse, early June’s rising full moon is as magical as the twinkle lights falling in waves from the roof of the Eagle Bahn Gondola.

The wonder finds its way to our table while figures of hospitality and an actual magician make their smooth rounds, eventually settling upon us like the soft light that is still illuminating the Lionshead slopes. The summer beauty is in the simplicity, and the food follows suit.

Learn more »

Mountaintop dining at Game Creek Restaurant

July 7, 2014 — 

Riding up a gondola to alpine-lodge dining is a unique experience, but gliding up Vail Mountain’s natural grass-covered runs on a warm night is even more remarkable — and this is how an evening at Game Creek Restaurant begins.

From the top of Eagle Bahn Gondola, a comfortable van ushers guests to the Swiss chalet inspired Game Creek Restaurant, located in one of Vail’s renowned bowls. Green valleys, hills and peaks surround the deck, where guests can enjoy cocktails and an extensive appetizer menu from 5:30-7 p.m. Or, arrive on horseback, partaking in a “four course by horse” complete dining experience.

Learn more »

Vail’s mighty Flame

July 7, 2014 — 

Flame just might be the most fun fine dining experience in the valley. No stuffiness here — just amazing food, a cozy atmosphere and, well, amazing food.

Learn more »

Elway’s Vail scores big flavor points

July 7, 2014 — 

Trendy and simply stated elegance is the best way to describe Elway’s, the restaurant named after former quarterback and current general manager and vice president of the Denver Broncos.

If you want a truly great steakhouse experience in a perfect setting, do not stop at GO, do not collect $200 — just head straight to the Lodge at Vail and take the lobby steps up to the restaurant. Its trendy bar, gorgeous patio and inside atrium that overlooks the hotel’s colorful garden creates the perfect setting for a truly delicious meal.

Learn more »

Vail’s Campo de Fiori offers true Italian hospitality

July 7, 2014 — 

Simone Reatti likes his food simple, with a strong flavor. The Campo de Fiori chef hails from Cortina d’Ampezzo in Northern Italy, but now calls Vail home.

“In Italy, we have the mountain, we have the ocean, we have islands, we have 21 different regions and a half million recipes,” he says. “The climate dictates the food. In the mountain we eat (pasta and gnocci), in the south they eat more tomato, eggplant, olives and veggies.”

Learn more »

Buffalos at the Ritz-Carlton

July 7, 2014 — 

When the flannel-clad host at Buffalos offers you a seat on the patio, take it.

That’s not quite a juicy insider’s tip — a sun-drenched deck is almost mandatory in the mountains — but the tree-lined patio at Buffalos in the Ritz-Carlton is ever-so-subtly different than the norm. Take the outdoor décor: On a blustery summer evening, stands of aspen and pine trees fend off Mother Nature’s tantrums, while the lush, impossibly green hills of nearby Bachelor Gulch outshine a Thomas Cole print.

Learn more »

Italian hospitality is alive and well at Zino Ristorante

July 7, 2014 — 

A bocce ball rolls by and you can hear shouts of excitement ring through the summer air. Yep, no doubt about it, you’re at Zino Ristorante, at Riverwalk in Edwards.

Stepping in to this mod Italian establishment with oversized Carpano artwork — whether for lunch or dinner — is a welcoming and enjoyable affair. The riverside outdoor patio with signature party lights sets the stage for the bocce court lined with pines in the background, blending the clean lines of the modern Italian décor with the beauty of the Vail Valley. The little patch of blooming columbines reminds you you’re still in the Rockies. Co-owner and executive chef Nick Haley proudly states, while smiling, “You can’t go wrong with our outdoor patio and bocce court…I even had my wedding reception here.”

Learn more »

Bol in Vail offers something new

July 3, 2014 — 

The story of Bol’s hamburgers begins generations ago in Squaw Creek, near modern day Edwards. The Eaton clan — family of Earl Eaton, who would help found Vail Mountain in the 1960s — homesteads in the area, and lays claim to land there. Earl learns of the sport of skiing on homemade planks, at night, down old logging routes. Then he meets Pete Seibert at the Red Onion bar in Aspen and the two find and found Vail Mountain.

Fast forward a few generations. To avoid exorbitant taxes and keep their land from being developed, the Eatons deem their land in Edwards as agricultural and begin raising cattle on it.

Learn more »

Blu’s in Vail serves up eclectic cuisine

July 3, 2014 — 

TJ Armstrong, owner of Blu’s Restaurant in East Vail, approaches his menu in the same way he approaches a bottle of wine: without pretentiousness, allowing the diner to ultimately determine what tastes good and what has value.

“What’s historically wrong with wine has been this ridiculous sense of what’s good and what’s not so good and that somehow people aren’t qualified to determine that,” he says. “People are disenfranchised by all the hoopla.”

Learn more »

Beaver Creek’s Black Diamond Bistro

July 3, 2014 — 

Black Diamond Bistro offers fresh, housemade, upscale cuisine in the heart of Beaver Creek — without the surcharge. Located within The Charter, Black Diamond Bistro strikes a unique balance within the niches of bar, hotel and dining menus.

The bistro’s curved, thick granite bar is the perfect place to watch a high-definition game, set against a large, stone wall decked out with liquor.

Learn more »

Vail’s Bistro FOURTEEN

July 3, 2014 — 

Between the 14-foot mountain peak Bistro Fourteen overlooks from its base location at the top of Eagle Bahn Gondola, and the excitement Vail’s adjacent Adventure Ridge creates, Bistro Fourteen sous chef Webster Lee has his work cut out for him to maintain his guests’ attention. Of course, he and pastry chef Anne Armstrong never disappoint; they aim to not only please, but also to surprise.

Learn more »

8100 Mountainside Grill delivers bold flavors in Beaver Creek

July 3, 2014 — 

Two slabs of halloumi rest directly on the grate of 8100’s wood fire grill. Chef de cuisine Douglas Hudson stands at attention, giving the soft squares their exterior sears.

“It’s a simple apparatus,” explains executive chef Christian Apetz of the expansive grill that stands as a backsplash to the restaurant. “We use white oak out of Glenwood Springs, and it imparts just the most amazing, magical flavors on food.”

Learn more »
View 20 More Stories in EAT Magazine »
Back to Top