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Breakfast, lunch and dinner, area restaurants are here for you: Tricia’s weekend picks 3/27/2020

Editor’s Note: The Vail Daily has been publishing an updated list of open restaurants each day online and in print. If you don’t see your favorite restaurant listed there, call ahead to see if they are open and what their options are and encourage them to get on our list by emailing details to Kaylee Porter at kporter@vaildaily.com.

Currently, restaurants in the Vail Valley are able to be open and doing takeout, delivery or a combination of both during these trying coronavirus times. Some staffers at the Vail Daily had a chance to dine in while eating food someone else had made for them. Here’s a round-up of what they ordered. (Warning: Reading this article may make you hungry!)

Pam Boyd – Vail Daily reporter and editor of the Eagle Valley Enterprise

Which restaurant?

Grand Avenue Grill in Eagle

What did you order?

Asiago Crusted Chicken Club Sandwich and a Castle Peak Burger

Was it takeout or was it delivered to your home?

Takeout, super convenient from their ice cream window.

Was there a good variety of items on the menu?

These two items are my favorite (club sandwich) and my husband’s favorite (burger) and it is our standing order at Grand Avenue Grill. We were thrilled we could get them.

How did it taste? 

Terrific. Like always. The Grand Avenue Grill has had outstanding quality for nearly two decades.

Any other notes about the experience or any comments from the restaurant you’d like to share?

In the middle of these weird days, it was a great break to treat ourselves to our favorite lunch.

Morgan Allman – Digital content manager for Everything Vail Valley

Which restaurant?

Thai Kitchen in Minturn

What did you order?

I went for the classics and ordered pad Thai and Thai tea from Thai Kitchen in Minturn

Was it takeout was or was it delivered to your home?

Takeout- called in my order, and when I went to pick it up there were sanitizing wipes by the door (which I used to wipe down my hands as well as my card before I handed it over). I was greeted at the door and asked for my name.  I was given my receipt, I gave her my card, she ran it and brought me the to-go bag.  She was also wearing a precautionary mask and gloves.

Was there a variety of items on the menu?

The full menu is available for takeout.

How did it taste?

Delicious. I spent a summer backpacking through Southeast Asia and both the pad Thai and Thai tea tasted exactly as I remember.

Any other notes about the experience or any comments from the restaurant you’d like to share? 

The woman who helped me was very nice and my food was ready by the time I got to the restaurant, in about 10 minutes.

Emily Peterson – Vail Daily account manager

Which Restaurant?

Red Canyon Cafe in Eagle

What did you order?

We got delicious iced coffees and breakfast sandwiches along with amazing cinnamon rolls.

Was it takeout was or was it delivered to your home?

You can call in or go in with your order and you can do takeout or pick up your order curbside.

Was there a variety of items on the menu?

Looks like they have their regular breakfast menu featuring bagels, pastries and burritos. They have a wide variety of hot and cold sandwiches, soups and salads for lunch. Coffee and espresso drinks.

How did it taste?

It was awesome! We think they also have the best lunch sandwiches and the best coffee.

Any other notes about the experience or any comments from the restaurant you’d like to share?

Ryan, the owner, is always there taking care of guests with a big smile and this time was no different. It was also obvious that he was taking all the precautions from having hand sanitizer available to guests, wearing gloves, etc.

Tyler Buscemi – Digital content manager for Everything Vail Valley

Which restaurant?

Asian Fusion in Gypsum

What did you order?

We ordered a few of their lunch specials: General Tso’s chicken and kung pao chicken with egg drop soup and crab rangoon

Was it takeout or was it delivered to your home?


Was there a good variety on the menu or were there only a few items available?

The full menu is available

How did it taste? 

This is our favorite Asian restaurant in the Valley. Great service, fast, dependable.

Any other notes about the experience or any comments from the restaurant you’d like to share?

When mentioning a “birthday lunch” for my wife, Brooke she didn’t hesitate to say that she wanted Asian Fusion.

Tricia Swenson, Vail Daily reporter

Which restaurant?

Zino Ristorante in Edwards

What did you order?

I took advantage of Zino’s deal going on that day which was 50% off appetizers. I ordered the melanzane – roasted eggplant parmigiana, mozzarella, marinara and dried basil pesto; cavolini – Brussels sprouts with house-made pancetta and frito misto – crispy calamari, shrimp, catch of the day, shishito peppers and harissa aioli.

Was it takeout was or was it delivered to your home?

I went online and ordered off the menu on their website. I called and gave my credit card information over the phone. The to-go bag and credit card receipt was on a table in the entryway at Zino, so, in its own little room. I waved at Giuseppe through the glass of the door between us. 

Was there a variety of items on the menu?

It looked pretty much like their regular menu with appetizers, soups, salads, pizzas, entrées and even desserts. Don’t forget the deals on bottles of wine, too!

How did it taste?

It was delicious and a nice break from the humble meals we’ve had at home. The frito misto was a treat since I don’t make fried calamari at home. Since I ordered three appetizers I had leftovers for lunch the next day.

Any other notes about the experience or any comments from the restaurant you’d like to share? 

When I called Zino, owner Giuseppe Bosco answered the phone in his enthusiastic Italian accent. It was good to hear his voice and he said he’s so grateful for the community’s outreach and thanks everyone who is supporting them during this trying time.

Updates on Vail Valley restaurant hours, takeout and delivery options

This list reflects only restaurants that have made it known, in the wake of COVID-19, that they will accept takeout and delivery orders. This list will be updated as new entries are submitted. Call ahead to ensure that this information is up to date.


Bart & Yeti’s
Takeout only on Normie Wings, cheeseburgers, french fries and drinks, 11 a.m. to 10 p.m. Thursday-Saturday, 11 a.m. to 3 p.m. Sunday.

Big Bear Bistro
Takeout and delivery, normal hours 11 a.m. to 1 p.m.

Bully Ranch
Takeout, curbside pickup and delivery, 25% off all orders, 11 a.m. to 7 p.m. daily.

Chicago Pizza
Takeout and delivery, Mondays to Fridays, 11 a.m. to 9 p.m.; Saturdays and Sundays, 4 p.m. to 9 p.m.

Takeout and curbside pickup, noon to 6 p.m. daily, offering La Bottega menu items, beer, wine and cocktails; meals for four can be ordered from 10 a.m. to noon and picked up from 4-6 p.m.

Garfinkel’s Takeout, 30% off, noon to 6 p.m. Thursdays-Sundays. Facebook.com/garfsvail 970-476-3789

La Cantina
Takeout, 11: 30 a.m. to 9 p.m.

Local Joe’s Pizza and Delivery
Takeout and delivery, 11 a.m. to 2 a.m.

May Palace
Takeout and delivery, 11:30 a.m. to 9:30 p.m.

Drive-thru only, 5 a.m. to 11 p.m.

Northside Grab & Go
Takeout, delivery, 6 a.m. to 8 p.m.

Pazzo’s Pizzeria
Takeout 11 a.m. to 8 p.m., free delivery starting at 5 p.m., 20% discount on take-out orders. “Now selling booze to-go per the governor’s orders. Drink specials vary by location,” Pazzo’s said in an email.

Takeout, 11 a.m. to 7 p.m., curbside pickup ends at 6:30 p.m., download Qdoba app.
qdoba.com/menu, 970-476-7539

Rocky Mountain Chocolate Factory
Takeout, 10 a.m. to 4 p.m.

Root & Flower
Delivery, selling gift cards online, 2 p.m. to midnight.

Starbucks (City Market)
Takeout, 6 a.m. to 8 p.m.

Starbucks (Safeway)
Takeout, 6 a.m. to 6 p.m.

Takeout only, please use the Subway app for ordering and payment, 10 a.m. to 8 p.m.

Takeout only, normal hours 1-8 p.m.

Takeout, 11 a.m. to 9 p.m.

Yummy Seafood
Takeout, noon to 9 p.m.

Avon, EagleVail, Beaver Creek

Avon Bakery & Deli
Takeout only, 8 a.m. to 4 p.m.

Blue Plate
Takeout Mondays, Wednesdays and Fridays, 4-7 p.m., call anytime after noon to place order and schedule curbside pickup, rotating seasonal menu.

Domino’s Pizza
Takeout and delivery, 11 a.m. to 11 p.m.

Ein Prosit
Takeout for deli items, cooked sausage, Bavarian pretzels, sandwiches, bottled beer and wine. Bring in a growler and they will sanitize and fill it.

Ekahi Grill To Go 
Takeout, delivery through Mozorun app, 11 a.m. to 8 p.m. Mondays-Saturdays.

Foods of Vail
Open 10 a.m. to 6 p.m., Mondays-Fridays. Offering curbside and free delivery.

Gondola Pizza
Takeout, delivery at dinner time, 11 a.m. to 2:30 p.m. and 5 to 9 p.m.

Loaded Joe’s
Takeout only, 7 a.m. to 5 p.m., coffee and breakfast sandwiches.

Nozawa Sushi
Takeout only, 11:30 a.m. to 3 p.m., 5-9 p.m.

Northside Kitchen
Takeout and delivery, normal hours 7 a.m. to 8:30 p.m.

Pavalici’s Pizza
Take-out, delivery, normal hours 11 a.m. to 11:30 p.m.

Pazzo’s Pizzeria
Takeout 11 a.m. to 8 p.m. Monday-Saturday and delivery from 5 to 8 p.m., 20% discount on takeout orders. “Now selling booze to-go per the governor’s orders. Drink specials vary by location,” Pazzo’s said in an email.
Call 970-949-4000 for delivery.

Pizza One
Takeout and delivery, 4 p.m. to 9:45 p.m. Tuesdays-Sundays.

Takeout only, 11 a.m. to 8 p.m.

Ristorante Ti Amo
Takeout and delivery for food and wine. May close.

Rocky Mountain Taco
11 a.m. to 5 p.m. daily at Avon center and Vail Brewing Co. locations.
rockymountaintaco.com, 970-401-5125

Sauce on the Creek
Takeout only, 3-7:30 p.m.

Southside Benderz
Takeout and delivery, normal hours 7:30 a.m. to 10 p.m.

Splendido at the Chateau
Takeout only, check website for latest offerings, order from noon to 4:30 p.m. daily, pick up 5:30 to 6:30 p.m.

Vail Brewing Co.
Grab-n-go six-packs and bottles only, 2-6 p.m.


Kirby Cosmo’s BBQ Bar
Takeout and delivery with a fee, curbside pickup. Call in with a credit card, 4-8 p.m.

Takeout and delivery, 11 a.m. to midnight daily.

Thai Kitchen
Takeout only, 4-9 p.m. Tuesdays-Fridays, noon to 9 p.m. Saturdays and Sundays.

Vail Mountain Coffee & Tea
Takeout and online orders only, 8 a.m. to 3 p.m.


Belmont Deli
Takeout 11 a.m. to 3 p.m. Mondays-Fridays, 20% off gift cards

Boardroom Market and Deli
Takeout, 11 a.m. to 6 p.m.

Bookworm of Edwards
Still offering take-out soup subscription, now offering bulk groceries like oat milk and coffee beans, pick up on Wednesday.

Takeout, curbside pickup, noon to 6 p.m. Tuesdays-Saturdays.

Cut Artisan Meats & Seafood
“Ramped up” carry-out proteins for home cooking, 11 a.m. to 6 p.m. daily.
“We are allowing only two people in-store at a time to give distance and our shop is sanitized multiple times a day,” said Casey Glowacki in an email to the Vail Daily.

Fiesta’s Cafe & Cantina
Takeout only, call ahead.

The Gashouse
Takeout, curbside pickup, 4-8:30 p.m. daily.

Henry’s Chinese Cafe
Takeout only, 3 to 8 p.m.

Main St. Grill
Takeout, noon to 7 p.m., delivery, 5-7 p.m., visit orderfoodvail.com.

Marko’s Pizza
Open 11 a.m. to close for take-out and delivery. 

Smiling Moose
Takeout, 7 a.m. to 7 p.m. Mondays-Fridays, 8 a.m. to 6 p.m. Saturdays and 8 a.m. to 4 p.m. Sundays. Free cookie with app orders. Delivery in Edwards from 11 a.m. to 2 p.m. Delivery is free for orders over $20.

Takeout only, please use the Subway app for ordering and payment, 10 a.m. to 8 p.m.

Takeout only, normal hours 1-8 p.m.

Village Bagel
Takeout only, normal hours, 7 a.m. to 2 p.m. Payment over the phone or online.

Woody’s Bar & Grill
Takeout only, 11 a.m. to 8 p.m.

Zino Ristorante
Takeout only, 4-8 p.m. daily. Menu will be updated online.


Takeout only, call ahead.

Bonfire Brewing Delivery and curbside pickup, 4-7 p.m., online ordering, offering to-go beer and merchandise.
https://bonfirebrewing.square.site/ 970-306-7113

Brush Creek Saloon
Takeout only, normal hours 11 a.m. to 2 a.m.

Casa Mexico
Take-out only, 10:30 a.m. to 8 p.m.

Color Coffee Roasters
Takeout and curbside pickup of coffee, breakfast burritos and limited pastries, 9 a.m. to 3 p.m. Mondays-Saturdays. Free delivery of whole bean coffee and home coffee brewing equipment in Eagle and Gypsum.
Call or text: 970-390-0437

Eagle Diner
Takeout only, 9 a.m. to 3 p.m. Must call ahead. 

Takeout only, normal hours 10:30 a.m. to 9 p.m.

Grand Ave. Grill
Takeout at the Chill ice cream window, 8:30 a.m. to 3 p.m.

Katch of the Day
Online sales available for anything non-alcoholic, free delivery coming soon, brick and mortar shop closed until further notice.

Moe’s Original BBQ
Eagle location open daily from 11-7 for online, curbside pick-up only

Owashi Sushi & Kitchen
Takeout only, 11:30 a.m. to 3 p.m., 5-9 p.m. Mondays-Thursdays, 11:30 a.m. to 3 p.m., 5-9:30 p.m. Fridays, 4 to 9 p.m. Saturdays and Sundays.

Pazzo’s Pizzeria
Takeout 11 a.m. to 8 p.m., delivery starting at 5 p.m., 20% discount on take-out orders. “Now selling booze to-go per the governor’s orders. Drink specials vary by location,” Pazzo’s said in an email.

Pickup’s Pizza Co.
Takeout, 4-9 p.m., 20% off gift cards, order online and pick up at to-go window.

Pastatively Italian Cuisine
Take-out only, 5 to 8 p.m., 20 % off orders.

Loncheria Primavera
Takeout only, 9 a.m. to 5 p.m.

Real Jalisco 
Takeout, 11 a.m. to 8 p.m. daily

Red Canyon Cafe
Takeout and curbside pickup, normal hours 7 a.m. to 4 p.m.

Stout House Coffee & Kitchen
Takeout only, 6 a.m. to 3 p.m. Mondays-Fridays, 7 a.m. to noon Saturdays and Sundays.

Takeout only, please use the Subway app for ordering and payment, 9 a.m. to 9 p.m.

Taco Bell
Takeout only via the drive-thru window, 10 a.m. to 11 p.m.


Takeout and delivery, 10:30 a.m. to midnight.

Ekahi Grill
Takeout, delivery through Mozorun app, 11 a.m. to 8 p.m. Mondays-Saturdays.

Heidi’s Brooklyn Deli
Takeout only, normal hours 7 a.m. to 4 p.m.

Takeout 10 a.m. to 8 p.m. Mondays-Saturdays and 11 a.m. to 7 p.m. Sundays. Delivery in Gypsum and Dotsero 11 a.m. to 6 p.m. daily.
subway.com, 970-424-7857

Tu Casa Mexican Restaurant
Takeout only, normal hours 11 a.m. to 9 p.m.

Liquor stores and other

Alpine Wine & Spirits (Vail)
Open 9 a.m. to 8 p.m.

West Vail Liquor Mart
11 a.m. to 8 p.m. daily

Lionshead Liquors (Vail)
10 a.m. to 8 p.m. daily.

Joe’s Liquor (Avon)
10 a.m. to 11 p.m. daily

Beaver Liquors (Avon)
Normal hours, 9 a.m. to 10 p.m.

Avon Liquor
9 a.m. to 10 p.m. Mondays-Saturdays, 10 a.m. to 7 p.m. Sundays. Delivery available.

Village Warehouse Wines
10 a.m. to 8 p.m. Monday to Saturday, noon to 7 p.m. Sunday.

Riverwalk Wine & Spirits (Edwards)
Open daily, 9 a.m. to 10 p.m. Monday to Saturday, 10 a.m. to 8 p.m. Sunday.

Boone’s Wine & Spirits (Eagle)
9 a.m. to 8 p.m. daily

Sweetwater Liquors (Eagle)
Open daily, 10 a.m. to 7 p.m.

Fondue At Home
Offering delivery for fondue at home, 20% off for parties 10 or fewer with code: Corona20.

Gourmet Cowboy Catering & Events
Takeout and delivery, can help with meal prep to take home.

Red Maple Catering
Offering delivery services, call ahead.

Season To Taste
Offering delivery services, call ahead.

Food delivery app, temporarily offering free delivery, 10 a.m. to 10 p.m. daily, restaurant partners for up valley customers include Yellowbelly, May Palace, Subway, Ekahi Grill, Magustos, Pazzo’s Pizzeria, Pho 20, Fiesta Jalisco, Nozawa, Marko’s Pizza and Wendy’s. For those in Eagle, Gypsum and Dotsero options include Ekahi Grill, Subway, Carniceria Cuauhtemoc, Pazzo’s Pizzeria, Loncheria Primavera and Wendy’s.

Food delivery app, visit orderoodvail.com or call 970-949-4000.

To be included in this list or update your listing, email Kaylee Porter at kporter@vaildaily.com.

Vail’s Sweet Basil closes due to employee’s positive test for coronavirus; other food & beverage establishments announce closures, new sanitary policies

One of Vail’s best-known restaurants is closing for the next two weeks, but other local businesses have announced that despite event cancellations, they will remain open with regular operating hours, and have increased the number of sanitary measures used in the food and beverage preparation areas, as well as in guest spaces.

Matt Morgan, owner of Sweet Basil and Mountain Standard, said Friday that one of Sweet Basil’s staff members had tested positive for the COVID-19 virus.

Morgan said he’d talked “at length” with Eagle County Public Health about the staff member.

“There’s no mandate to close,” Morgan said, adding that no one else is sick at the restaurants, and there are no indications anyone else has been infected. But, he added, the remaining staff at the restaurant was nervous about the positive test.

Out of concern for the staff and guests, closing “seemed the prudent thing to do,” Morgan said.

Morgan said the decision to close for two weeks was spurred in part from talking to Cameron Douglas, owner of El Segundo and Montauk. Those restaurants also had a staff member with a positive test for COVID-19, and have also closed for a couple of weeks.

“He was a really strong voice on this,” Morgan said.

Shakedown also announced in a Facebook post that it would close due to COVID-19 concerns. No employees have tested positive at this time.

Hey Friends! Our time has come to step up and close the bar for a little while. Our concern is for the the COVID virus…

Posted by Shakedown Bar on Thursday, March 12, 2020

Some businesses have choseen to remain open businesses and have announce extra sanitary measures. The Bookworm of Edwards said in an email to newsletter subscribers that it would take the following precautions:

  • Asking patrons and staff to stay home from the store if sick, and to continue supporting local booksellers by purchasing titles online at bookwormofedwards.com.
  • Serving drinks in compostable, single-use cups.
  • Serving food with individually wrapped single-use plasticware and napkins.
  • Suspending the self-serve station for coffee, tea and water, asking patrons who would normally use the public water bottle refilling station to come with their bottles already filled or to purchase bottled water instead.

Terra Bistro in Vail Village announced similarly on Instagram that it would remain open for its standard hours.

Vail Brewing Co. posted a letter to customers on its Facebook page explaining that its taprooms in EagleVail and Vail Village would remain open as normal. Among its extra precautionary cleaning measures, VBC said it would ask staff to “go above and beyond obsessive” when cleaning tables, chairs, floors and other shared surfaces.

A message to our customers and community!

Posted by Vail Brewing Company on Friday, March 13, 2020

Tasters will not be offered until further notice.

Personal growlers will not be filled.

Instead of having the communal water filling station, water cups will be provided by request, and those cups may soon become plastic or compostable.

Staff has been asked to stay home if sick, to minimize interaction with customers to avoid community spread and guests exhibiting symptoms associated with COVID-19 may be asked to leave, “to protect other guests and staff.”

Entertainment editor Casey Russell contributed reporting to this story.

EAT: Toscanini brings family Italian dining to the heart of Beaver Creek Village

Editor’s note: This story first appeared as a paid feature in EAT magazine, highlighting restaurants across the valley.

Children bundled in layers of coats and scarves skate in concentric circles around the ice rink, waving like hand-sock puppeteers in their oversized mittens to parents on high-backed couches clustered around the fire pits that pepper Beaver Creek Plaza.

Situated steps from the rink, the warm light and rustic hospitality of Toscanini Ristorante beckon, and families are reunited as they drift in out of the cold with rosy cheeks and smiles to cozy up with a few of Executive Chef John Zavoral’s culinary creations.

A veteran of fine dining Italian cuisine, Zavoral’s Rocky Mountain journey has taken him through the kitchens of The Wildflower and Cucina Rustica in the Lodge at Vail, The 10th on Vail Mountain and to Campo di Fiori in Vail Village before whisking him down the road to Beaver Creek.

Carpaccio, Crystal River Farms beef strip loin, truffle aioli, micro greens, manchego and crispy potato.
Dominique Taylor | Special to the Daily

From staples like traditional balsamic-drizzled bruschetta with burrata, olive oil, tomatoes and basil to his signature pan-seared scallops with wild mushroom risotto and truffle butter sauce, Zavoral has mastered the genre, and his theme for Toscanini’s winter menu is Italian comfort food: some hearty dishes, some light, and many shareable.

“We want to treat our guests like family,” he said. “Which leads to our experience and what our service is all about: family. We even emphasize this with our team. We all sit down together and relax a bit before service with a family meal.”

A good place to start is the chef’s choice carpaccio, which today is gossamer slices of elk with lemon aioli, accented with arugula and crunchy, deep-fried capers. The communal approach continues through the restaurant’s selection of pizzas, including the Figura, a medley of poached figs rehydrated in red wine, sugar and port; Parma ham, red onion and balsamic dusted in First Snow cheese from Jumpin’ Good Goat Dairy in Buena Vista.

A classic lemoncello fizz or negroni is the perfect digestif between courses before digging in to Toscanini’s pastas and proteins: house-made ravioli pillows stuffed with butternut squash and toasted with crispy pancetta in a sage-brown butter sauce or pork shank braised tender with baby carrots and gremolata on a bed of whipped potatoes.

Barbaietola, roasted beets, candied walnuts, first snow goat cheese, apple vinaigrette and arugula.
Dominique Taylor | Special to the Daily

Other Italian classics include bolognese lasagna, vodka penne or sundried tomato pesto ballerine with grilled artichokes, or choose the beef fillet with ricotta cavatelle, wild boar sausage and gouda fonduta. Each flavor is magnified by an expert pairing from the restaurant’s award-winning, 100% Italian wine list.

The moon rises over the mountains and children yawn with contentment, snuggled up in the arms of their parents, who savor bites of delicate sorbet or decadent tiramisu coupled with a frothy latte or shot of espresso to complete the meal.

“Toscanini is where guests are treated like family as they gather rink-side for timeless Italian cuisine,” Zavoral said. “We love being a part of each guest’s experience.”



Antipasti e zuppe: $10-$22

Pizza: $13-$16

Insalate: $11-14

Pasta and secondi: $22-$48


Lively and informal Italian fine dining

Signature dish

Pan-seared scallops with wild mushroom risotto and truffle butter sauce

EAT: Maya brings together traditional and modern Mexican flavors in Avon

Editor’s note: This story first appeared as a paid feature in EAT magazine, highlighting restaurants across the valley.

At Maya, there is traditional and boundary-pushing cuisine, executed with precision and style. And then there’s the setting.

Located at the Westin Riverfront Resort & Spa in Avon with sweeping views of Beaver Creek, it welcomes a vibrant clientele well beyond hotel guests. Its spacious decor mimics its menu’s sensibilities: traditional Mexican tile and warm natural textures layered within a hip modern design. The space is bookended by its renowned tequileria to one side and floor-to-ceiling windows on the other.

Those windows and the restaurant’s location across from the hotel gondola to Beaver Creek set the tone of the restaurant throughout the day. In the morning it’s a bustling breakfast and Sunday brunch space; by afternoon the expansive patio boasts a lively après scene. As the alpenglow fades on the mountains, the restaurant lights up with a warm, inviting glow. Long tables accommodate larger groups while high leather-backed booths are perfect for an intimate meal.

Chef Richard Sandoval, originally from Mexico City, is committed to the traditions of Mexican cooking while incorporating bold flavors and techniques that have earned him praise as the “Father of Modern Mexican Cuisine.” Executive chef Angel Munoz Jr. oversees the daily operations with a tightknit team.

“When you work long and hard together, it is important to relax and laugh together as well,” Munoz said. That sense of camaraderie feeds directly into the welcoming atmosphere of Maya and inspires the dynamic dish and drink offerings.

One of the newest additions to the menu is the roasted vegetable sopes. The sope’s cornflour dough is dyed with beets to create a rich purple color then topped with black beans, roasted vegetables and crispy lettuce, with cotija cheese. It’s a perfect appetizer or vegetarian main dish.

While most people opt to start their meal with Maya’s tableside prepared guacamole (and for good reason), don’t miss the deceivingly simple tortilla soup. Blended in the traditional manner, its layered and rich flavors are warming to the core, a perfect end to a snowy day.

For the main course, the chicken mole poblano is a multi-tiered taste experience. The chicken is served with a warm cake of cilantro polenta and plantain hash with kale. Sandoval’s mole includes four types of chiles, chocolate and a secret ingredient you won’t believe: See if you can find out what it is from your server.

A visit to Maya wouldn’t be complete without sampling from the selection of over 150 carefully curated tequilas. One to look out for: the exclusive Maya Patrón that the restaurant developed in close collaboration with Patrón. The tequila flights are a popular option, as are the nine margaritas, each paired with its own unique salt rim. For something a little more indulgent, try the Casa Horchata, featuring housemade horchata spiked with Casa Mexico Añejo and topped with whipped cream. Not a tequila drinker? Sommelier Grant Lewis was recently brought on as Dining Room Manager and has developed a thoughtful spirit, wine and beer selection. 



Starters and small plates: $13-$17

Entrées: $15-$29


Hip, modern and family-friendly Mexican kitchen and tequileria

Signature dish

Carne asada

EAT: Step into a fine dining fairytale at Almresi in Vail

Editor’s note: This story first appeared as a paid feature in EAT magazine, highlighting restaurants across the valley.

All good stories start with “once upon a time.” In Vail, dining at Almresi means immersing yourself in a fairytale created by the Thoma family. It has all of the elements of a good story: a journey up the stairs to the restaurant; meeting friends and making new ones once you arrive; helpful guides that attend to your every wish; a table of plenty of good things to eat; magical elixirs that warm the belly and, of course, a happy ending in the form of decadent desserts.

The path you take to Almresi might vary. Some adventurers are winter warriors, racking up more than 25,000 vertical feet to claim their prize: a free pint at Almresi’s bar from 3-4 p.m. The tales of derring-do flow as readily as the brews, but when the cowbell sounds, it’s time to venture out to another watering hole or settle in for dinner.

Others map their journey ahead of time (at least two weeks is advisable) to ensure their spot at the table. After presenting the password (their name for the reservation), they are led to their table. Questing parties of almost any size can be accommodated: Small and intimate nooks allow for cozy conversation, while a large communal table, crowned by a large light fixture festooned with authentic Austrian cowbells, is fantastic for extended families. Reclaimed rustic wood paneling provides a cabin-like feel; faux fur throws, cowhides and other ornaments complete the impression that you’ve been transported to a faraway land.

The cuisine seems conjured directly from the Alps with such classics as schweinshaxe, a pork shank with sauerkraut and mashed potatoes and Resi’s schnitzel. However, magic is served when new favorites such as Resi’s Lachs steamed salmon poached in butter sauce, alpen gnocchi with chestnut truffle filling and tomato-gorgonzola sauce and foie gras bratwurst appear.

For a hands-on experience, choose the Austrian original. Translated as “eat your hat,” hutessen is a hot, iron hat upon which guests cook their beef to their own liking, served along with salad, potatoes and various dipping sauces. Like magic, the plates will be scraped clean in no time.

No story is complete without a sweet ending. Kaiserschmarrn, a fluffy pancake, ripped into little pieces with caramelized, powdered sugar on top and cherry compote on the side, is a classic treat, and chocolate fondue for two is a fitting finale for chocolate lovers. For one more magic trick, order the Feuerzangenbowle, a specialty drink in which a rum-soaked sugarloaf is set on fire and drips into spicy hot wine. From cowbells to (contained) conflagrations, Almresi has it all. Reserve your own fabulous journey and experience the twists, turns and surprises your evening will take. 





An enchanted forest cabin (with nary an elf in sight)

Signature dish

Hutessen, “eat your hat”

EAT: Capture playful and traditional Italian flavors at Zino in Edwards

Editor’s note: This story first appeared as a paid feature in EAT Magazine, highlighting restaurants across the valley.

A lot of restaurants talk about being a family, but Zino lives it. 8Whether you’re three years old, just learning how to eat in restaurants, or all grown up and searching for a true dining experience, the modern Italian hotspot is a friendly haven.

Though the restaurant has two distinct spaces, the full menu is available everywhere, meaning you could have pizzas in the dining room or braised pork shank with polenta at the bar. But something that has been on the menu since day one is where everyone should start: the burrata.

The globe of house-made cheese is traditionally filled with stracciatella. Co-owner and and Executive Chef Nick Haley’s version is packed with ultra-soft ricotta, which gently oozes out when you slice in. Cherry tomatoes poached in olive oil and fennel pesto give flavorful boosts, and grilled ciabatta makes a texturally welcome vessel for it all. It’s perfect for sharing, which can be a key element to the Zino experience.

Haley does that a lot with his food: taking something traditional and giving it a little tweak, a personal touch.

“That’s why I like Italian food,” Haley said. “I can be a purist, bringing out the true flavor of ingredients. But it’s also about having fun and enjoying your space. You can have awesome food, but you need to be able to enjoy the moment.”

Enjoying that moment is made easier by the intuitive attention of general manager and co-owner Giuseppe Bosco, who tends to both guests and staff with an ease born of decades in the restaurant business. He is fully capable of chatting with one table and noticing a diner across the restaurant looking for something. With a nod of his head he sends a server to the guest in need, never breaking the pace of the conversation. It’s true hospitality.

Regulars will recognize the menu’s mainstays, from the funghi pizza with wild mushrooms, arugula, mozzarella and truffle oil to the rigatoni with house-made smoked elk sausage and rapini. And the ortulana salad — “gardener’s salad” — shows up every winter, rife with grilled portobellos, winter squash and artichokes, the roasted tomatoes and beet puree giving a sweet boost.

But of course, Haley likes to bring in new dishes. This season, the gnocchi is made with butternut squash. The vibrant color and sweet, toothsome texture say it’s worth it. Studded with succulent chunks of short rib and swimming in a savory sugo, or broth, it’s soul-satisfying. He likes to rotate his fish, too, simply listing “pesce del giorno,” or fish of the day, on the menu. Recently, Zino served seared grouper with riso nero, cherry tomatoes, artichoke hearts and a saffron beurre fondue. But it could be anything that catches Haley’s eye.

“Family is what makes Zino Zino,” the chef said. “I love that it feels like an Italian restaurant in Italy.”



Antipasti: $11-$18

Insalata and pizza: $13-$19

Pasta and secondi piatti: $25-$36


Neighborhood bar and bistro serving contemporary Italian cuisine

Signature dish

Pappardelle with veal meatballs, house ricotta, frico chip and marinara

EAT: Check in on Untappd with a beer and a steak at Dusty Boot Roadhouse

Editor’s note: This story first appeared as a paid feature in EAT Magazine, highlighting restaurants across the valley.

Spend the day cruising the slopes of Beaver Creek, and you’re sure to work up an appetite. But rather than go home and shower or change your clothes, head to the Dusty Boot. Here, you’re welcome as you are, whether you’re stopping for a pint or splurging on the house-made prime rib.

Since 1997, Dusty Boot Roadhouse (or just “The Boot”) has been serving hormone-free, grass-fed Colorado beef in the form of burgers and steaks to visitors and locals alike. With both lunch and dinner, the menu focuses on such classic grill fare as nachos, sliders and wings for starters; burgers and hearty sandwiches are on offer, as are entrées with an international flair: Think Mediterranean pasta, Thai peanut noodles and guajillo chicken enchiladas. Then there are the hand-cut steaks: In addition to the filet and ribeye, the house slow-roasted prime rib is making a comeback.

If you’re looking for veggies or lighter fare, the Dusty Boot has that covered, too, with a range of salads and “power bowls” featuring short ribs, tuna or a choice of chicken, steak or shrimp on grains such as faro and quinoa.

If the slopes have made your throat dusty, the Boot can quench that need with a variety of cocktails including a range of margaritas and mules, which can be crafted with Colorado spirits. And if it’s beer you’re craving, Dusty Boot has one of the largest tap lists and most popular happy hours in Beaver Creek.

As of recently, the Boot has joined as an official venue on the beer tracking and social media app for beer lovers, Untappd.

“We’re going to try new, fun things and kind of see what people like here,” said Missy DeJourno, assistant general manager at the Dusty Boot. “We can get some sours and stuff that we haven’t played with before, so that should be fun. I’m excited to try new things.”

Root & Flower settles into new, bigger space on Bridge Street after much anticipation

Root & Flower has opened the doors to its new digs on Bridge Street after much anticipation from the community.

“We’ve always dreamed of expanding. We’ve been approached by cities and other ski towns to take Root & Flower there. But we’ve decided to stay in our hometown and instead just change the brand at our old place to Two Arrows full time,” said co-owner Samantha Bisantz. “It took a while for us to get here, but we’re so excited that we finally are.”

Cocktails at Root & Flower, from left: gin & tonic, OG Orleans, Spa Day and Smoking Bird.
Casey Russell | crussell@vaildaily.com

On Feb. 28 — “it was kind of a gnarly weekend to open,” Bisantz said, reminiscing about the Burton US Open — Root & Flower revamped its menu, distinguished itself from sister business Two Arrows Coffee and found a customer of base visitors and locals alike.

As for the revamped menu: At its core, Root & Flower is a wine bar. It offers a selection of glasses and bottles, listed by tasting notes. For whites, they offer selections under “Crisp & Clean” and “Wood & Weight.” Same goes for reds, except there are a lot more options: “Elegance & Grace,” “Bright & Polished,” “Rustic & Complex,” “Bold & Structured,” “Jam & Spice,” “Underappreciated & Misunderstood” and “Sweet, Fortified & Otherwise.” And of course, no après wine list would be complete without “Pretty & Pink” rosé options.

Each wine menu also has an aroma wheel printed on it to assist guests with picking a varietal that will sing to their taste buds.

Root & Flower is now able to offer a larger food menu, thanks to a bigger kitchen and the talents of co-owner and chef Matthew Limbaugh. But the running joke at the bar?

“We’re a wine bar that specializes in cocktails,” Bisantz said. “We’ve always focused on doing the classics, but doing them well.”

Co-owner and product expert Jeremy Campbell hand curates all the wine and liquor the bar stocks. He likes picking products that have a great story to match the high quality.

For example, Campbell loves working with Cap Rock gin, which is made in Hotchkiss, Colorado, at Jack Rabbit Hill Farms, owned by Lance and Anna Hanson.

“Everything in this bottle comes from his property, including the water source,” Campbell said, gesturing at the bottle. “The base for it is apples from the orchards. He hand-picks the juniper, the lavender, rose, all the botanicals in it. It’s really, truly a Colorado product. This is one of my top five favorite gins.”

Mathew Guzetti is a co-owner and sommelier at Root & Flower.
Casey Russell | crussell@vaildaily.com

And behind the bar, co-owner and sommelier Mathew Guzzetti holds down the fort making drinks like the smoking bird — mezcal, tequila, pineapple and bitters — and the OG Orleans — orange-infused cognac, sweet vermouth and bitters.

Far and away, the most popular cocktail Guzetti makes is the Root & Flower take on a gin and tonic. It starts with Cap Rock gin, topped with housemade tonic and a sprig of fresh rosemary. It tastes like après, but without the alcoholic burn of a poorly made drink, and it comes in a glass that practically begs for pinky-out jokes.

When conceptualizing Root & Flower, Bisantz and Campbell wanted to create a space that felt like it could be located in a major city. And with décor by local interior designers and branding by local graphic designers, the rustic-chic aesthetic feels as natural in Vail Village as it might in the West Village of Manhattan.

“This is a way for Vail to keep up with the world outside of us. I think that’s why the locals love us, is because feel like you’re in a big city,” Bisantz said. “But at the end of the day, we’re mountain people, and I think that’s another reason why people love us. It’s fancy, we have beautiful products … we all skied this morning.”

But behind the drinks, the food and the atmosphere, there’s a group of friends that, over the past six years, has loved working together and creating a space for the community to enjoy.

“The reaction when people come in here — the whole town is excited for us. We worked together for like, 10 years,” Bisantz said of her co-owners. “Just the community support and excitement is amazing.”

WATCH: Making drinks at Root & Flower

Can’t view the video? Click here.

Mathew Guzetti makes the Smoking Bird and Spa Day cocktails, now available at Root & Flower’s new location on Bridge Street in Vail Village.