| VailDaily.com

Hooked brings ocean flavor to the mountains

Hooked is a delicious reminder that fresh ocean flavor really can be found in the Colorado mountains. This seafood and fish house in Beaver Creek receives the best-of-the-best sushi-grade fish from Japan, Hawaii, California, New Zealand, Spain and beyond.

Guests can order appetizers like Oysters, Ceviche De Hoy or Dynamite Tacos, and for the turf lovers, Korean BBQ 7x Short Ribs. Entrée offerings of Shrimp Scampi and Fish N’ Chips are available too, but don’t miss the signature dining experience at Hooked: whole fish preparation. Pick a fish for your table, like a New Zealand Tai, and the chefs will prepare it in a variety of raw and cooked renditions.

Start with the chef’s variation of your raw fish, like a sashimi preparation, ceviche or sushi roll. Choose between a variety of cooked techniques for your table fish as well, like pan seared or steamed, flame broiled or flash fried. Purists will like it served simply with extra virgin olive oil, charred lemon and sea salt. Most fish are served on the bone, so you can pull off the tender pieces yourself. Alongside a glass of sake or Chablis, let each unique preparation please your palate in a new way.

Order “Omakase” to simply say in Japanese: ”I’ll leave it up to the chef.”

Thank local owner and chef, Riley Romanin, for the special experience he has created at Hooked. He’s teamed up with General Manager and resident Fish Monger Joel Campbell, along with Chef Brandon Woodhall, to make every meal at Hooked delicious, fun and fresh.

“We’re really just hitting it on all points here,” Woodhall shares, “with every preparation, from the whole fish to hot appetizer preparations and large plates. It’s really exciting for all of us as a team to come together and collaborate with the Omakase ideas because there’s so much happening already here, it’s just natural for it to keep evolving.”

Seafood lovers can of course enjoy ocean specialties of oysters, king crab legs or a steamed lobster. Check the chalkboards to see what in-season specials are in house for the evening.

And for dessert, make it mochi … red velvet or triple chocolate; lychee or pistachio. Or if you’re still feeling thirsty, the Shisho Whiskey Sour made with Sensei Japanese Whiskey has an apple simple syrup and light dash of lemon that makes for a truly sweet ending. 

Dusty Boot Roadhouse: where mountain casual meets swanky saloon

Throughout the snowy winter, Beaver Creek regulars are drawn to the warmth and familiarity of the Dusty Boot Roadhouse’s long, elbow-loved bar. But though the restaurant also reigns as a summertime hub for the village’s casual socialites, when the thermometer finally creeps upward, blue skies and sunshine beckon.

A row of high-top tables along the railing overlooking the village has always been the salve for this warm-weather wanderlust, but this season, the Boot has taken another step to bring its relaxed, inviting atmosphere to its sunny spaces with the addition of new lounge-style outdoor seating: a low table surrounded by cushioned spots to sit that invites customers to settle in.

“We wanted to re-up the space, make it super comfy, a place to meet up with friends,” says General Manager Wally Walling. “That’s what Colorado is all about.”

While the updated patio configuration pulls the restaurant’s charismatic vibe outdoors, the Boot’s summer menu harnesses the brilliant color palette and energy of the Rocky Mountains and brings it into the kitchen.

A striking example is the tuna poke bowl, a wildflower-inspired array of vibrant-red, sushi-grade ahi tuna; fresh jalapeño, avocado, cilantro and edamame in shades of green; and touches of yellow-orange, sweet mango drizzled with a sambal-orange champagne vinaigrette, accompanied by crunchy wonton chips.

The bowl is one of a trio of light but hearty “power bowls” that combine protein and grains to propel you through hiking, biking and other calorie-thirsty activities. Post-pursuit, refuel with a superfood salad: kale, blueberries, dried cherries, red grapes, feta, sunflower seeds, sliced almonds, faro and edamame topped with homemade goddess dressing and Greek yogurt and paired with a New Belgium Passion Fruit Kolsch.

The beer is part of a rotating Colorado tap lineup that also features the Great Divide Roadie Grapefruit Radler, a great complement to the citrus-mint pesto, tangy goat cheese and arugula that brighten the earthy roasted golden and red beet salad. Both the beer list and the extensive selection of Colorado-made craft spirits allow visitors to experience what the state has to offer, Walling says.

For those whose taste buds like to wander off-trail, he added, the Dusty Boot Roadhouse also offers a daily, ever-changing, chef-inspired lunch special. Call ahead or stop by the restaurant to learn what’s available that day.

These menu updates and specials are a reflection of the staff listening to feedback and giving customers what they crave, Walling says. But despite the new additions, some things will never change — namely the Boot’s commitment to serving up comfort, from the summertime fried chicken sandwich with Swiss, bacon, slaw and pickles to the all-Colorado, grass-fed, hormone-free hand-cut steaks and gourmet burgers.“We want the best quality of product for our guests,” he says.

Chow down on Italian galore at Toscanini

Editor’s note: This story is reprinted from EAT magazine, featuring the best restaurants in the valley. EAT is available on magazine racks and in hotel lobbies for free.

With snow slightly falling, skaters of all sizes swirl around the ice rink at Beaver Creek; fire pits are silently dancing and almost every seat rink-side is occupied. If Currier & Ives were making a comeback, they’d start here to capture the lively warmth of togetherness. But even the most closely knit groups must heed the inevitable stomach grumble after a day at play. Fortunately, the cordiality continues at Toscanini with several different opportunities to enjoy la dolce vita.

For those who aren’t quite ready to land (and want a few more turns ‘round the rink), start with an aperitif or cocktail from Toscanini’s umbrella bar. Open from 3-9 p.m. when the weather cooperates, this convenient outpost serves wine, beer and hot beverages (both spiked and saintly). Sip and savor until the thought of a dish of comfort becomes too much to bear — then move inside.

If you play your cards right, you won’t need to abandon your people-watching: The tableau outside might be viewable from your table. After you’re seated, so begins the oh-so-onerous-yet-enjoyable task of narrowing down options. Take a tour of “the boot” with the wine list, which is entirely comprised of Italian wines. For those who are less confident choosing between a Nero d’Avola and a Nebbiolo, Toscanini’s full-time sommelier can help you navigate the more than 200 different wines.

The menu makes it equally difficult to choose: Do you start with calamari or carpaccio? Caesar or carciofo? Everything sounds amazing, so there’s only one options: Order several and share. Italian comfort classics, like the osso bucco, a fall-off-the-bone braised pork shank with baby carrots and whipped potatoes, or the lasagna just like Nonna wished she could make, are perfect for warming up from inside. Toscanini is dedicated to providing comforting Italian favorites for everyone — even those who are sensitive to gluten. There’s no need to pass on pasta or pizza here: Gluten-free penne pasta, made from GMO-free corn flour imported from Italy is available to create dinner options for vegetarians, pescatarians and carnivores. A classic Margherita pizza, as well as pies with more modern options like fig with prosciutto and goat cheese, can be served on a gluten-free crust.

Guaranteeing that guests enjoy each bite is Chef John Zavoral’s goal with each dish. “Seeing the look of enjoyment on people’s faces when they taste our food and the pleasure they express following the meal is what inspires me,” says Chef Zavoral. “We strive to ensure they feel that way about every dish on the menu.”

If dessert seems an unattainable addition, take a few turns on the ice rink to make some space then return for a piece of tiramisu or torta, a warm, dark chocolate molten cake with caramel corn for crunch and salted caramel gelato for just a hint of savory with the sweet. It’s the perfect end to a print-perfect day in the snow.

Seafood is the name of the game at Hooked

Editor’s note: This story first ran as a paid feature in EAT magazine.

Belly up to the swanky expanded bar at Hooked in Beaver Creek for après — that just might turn into one of your best nights of the season. The craft cocktail bar positively swims with unique spirits on draft — house-made ginger beer, barrel-aged mai tais and a seasonal (read fresh and yummy) tiki drink, wine, Colorado beers and for a caffeine kick, a cold-brew coffee.

The sushi at Hooked is the freshest possible — not fresh as in flown in a few days ago — but fresh as in caught yesterday from Japan’s Tsukij market to Beaver Creek today; Owner Riley Romanin wouldn’t have it any other way.

Seafood is, obviously, the name of the game at Hooked and the plethora of options is really what makes it so special. One of the restaurant’s signature dishes is the Japanese Kinmedai, a whole fish served two ways on one plate: Half is cooked and half is raw. Select from the varied and ever-changing list (go for the Kinmedai — deep water red snapper — if it’s available, but of course the options change daily); go raw or cooked — or a combo. Raw options include ceviche, rolls, nigiri or sashimi. Sushi Chef Ken San ensures you get the most out of your fresh fish. The cooked portion is just as mouthwatering with options including grilled, steamed, pan seared and more, with a variety of sauces.

The sides get as much attention as the mains — Chef de Cuisine Rick Tanaka’s Japanese pumpkin puree, topped with shaved, roasted Brussels sprouts, fried leeks and a bit of brightness with the pricked wasabi root is a great way to get your veggies in.

Insider’s tip: the Austrian ski team loves Hooked’s fresh sushi so much, Romanin opened early just for the powerhouse skiers during the World Cup races. Do you want that VIP experience? Reserve the Chef Table, in the newly expanded room at Hooked, a specially curated dining experience for up to 10, with private chef and complete attention to detail. “It’s a more individual, craft experience,” Romanin says.

Hooked opens at 11 for lunch, with hearty sandwiches, Po’ Boys three ways, homemade soups and salads — and of course seafood. But the fun takes off at après when it’s just so much fun to hang out in the tiki bar area and order through the window; plan to stay outside and sip one of the carefully crafted cocktails.
No need to rush, no need to plan ahead. Sidle up and enjoy a long afternoon of fresh and tasty — you’ll be absolutely hooked on Hooked.

Grouse Mountain Grill dazzles guests with fine dining, cocktails and jazz

Editor’s note: This story first ran as a paid feature in EAT magazine.

Located inside Beaver Creek’s The Pines Lodge, Grouse Mountain Grill has a set-apart, holy feel. Even though it’s only a few minutes away from the bustle of Beaver Creek Village, this mountainside gem sits on top of a winding mountain road. Excitement mounts with each curve you’ll take to arrive at this high place that’s earned an even higher reputation among Beaver Creek’s renowned fine dining scene.

Sip your way into an evening at Grouse Mountain Grill with the Kentucky Lullaby, a festive and wintery cocktail that riffs on a classic Old Fashioned. Orange and grapefruit bitters highlight the citrus flavors in this drink that’s served with a pine ice cube bobbing on its caramel-colored surface. The live music of jazz master Tony Gulizia floats into the dining room, playful piano and upbeat vocals, fitting for choosing from a menu that blends the tried and true with some adventurous new additions.

Brian Busker joined Grouse Mountain Grill as executive chef in October after spending the past 7 years in that role at celebrity chef Nobu Matsuhisa’s restaurant, Matsuhisa Vail. With such change comes the spark of new possibility. Settling into the Grouse kitchen, Busker beams at the opportunity to refine an established menu — and to add his signature touch. “We’re lightening things up this winter,” says Busker. “You’ll see fewer heavy sauces, more of the light and fresh — more fish, more vegetables.”

Get a taste of this approach straightaway with a snack portion of crispy Brussels sprouts that are peeled and shaved for a lighter texture. A maple-cider gastrique and bacon are behind this tantalizing opener that awakens the palate to sweet, salty and tangy flavors. When paired with a glass of the Scharffenberger sparkling rosé, the flavor sensation gets multiplied amid bubble-bursting sips.

For a heartier vegetable starter that captures equally enticing flavors, try the roasted cauliflower, a dish that mingles the herbal essence of its pumpkin seed chimichurri with textural elements including crunchy radishes, toasted pepitas and spicy Serrano peppers.

Grouse is well known for the quality of its meaty dinner entreés that include its famous pretzel-crusted pork chop, and another to try this winter is the NY strip steak, which is cooked sous vide and then pan seared for an incredibly tender result. Savor these luscious morsels in a black garlic demi-glace among bites of creamed spinach soufflé and smoked onion rings.

A dinner entrée that brings more levity into the menu — and showcases Busker’s skill with seafood — is the vegetable-cured sea bass that’s plated with white bean purée, pickled ramp, bacon dashi and a nori spinach flake on top.

Throughout the Grouse Mountain Grill dining experience, Sommelier Rob Farrer makes an expansive wine list approachable by suggesting course-by-course pairings from a user-friendly menu that invites exploration. So sit back after your meal and continue sipping contentedly into the evening hours, or enjoy the flickering orange light of the fireplace while finding sweet pleasure in dessert, with options ranging from a delicious and intense dark chocolate custard to warm gingerbread pudding.

Splendido introduces exciting changes to decades of excellence

Editor’s note: This story first ran as a paid feature in EAT magazine.

In all its elegance and grandeur, Chateau Beaver Creek is reminiscent of a mountain castle. The drive up to the signature restaurant, Splendido at The Chateau, always feels a bit like an introduction to an idyllic fairytale. Pull through a stone archway to arrive in the restaurant’s entrance and see that none of this magic is imaginary. From the front door of Splendido to the last spoonful of dessert, the talent, passion and hospitality that has been written into the establishment shines through a most magnificent story.

Decades of excellence have maintained a superb reputation for Splendido, and Chef-Owner Brian Ackerman has introduced some exciting changes and additions to the Splendido repertoire this winter. Chef Corey Melanson and Dining Room Director Matthew McConnell have invigorated the menu, wine list and overall energy of the restaurant to set a scene of what is true terroir — the essence of place. Melanson has spent the past five years working as a farmer and chef in Oregon and is bringing his passion and expertise to Splendido. “In Oregon I was really connected to food — where it comes from and how we get it,” shares Melanson. “I really want to create an atmosphere here where the guests and the staff respect and enjoy the food even more.” The freshness and flavor is fully present in Splendido’s revitalized menu. Oysters are served on the half shell with habanada, a special pepper that Melanson introduced to the kitchen that has all the sweetness and tang of a habanero, without any of the spice. The charred baby octopus appetizer is served with fennel and rouille sauce amidst Melanson’s own ying yang beans. McConnell manages the wine program, and has brought in a by-the-glass list that makes course-by-course pairing a most magnificent experience. “I’m putting on wines that you don’t see on most lists,” he says. “It’s from relationships I’ve established and good timing. One of the things I love about wine is that it creates such a sense of place. I want to honor what our chefs are doing, and I want our wine list to match that.”

Gorgeous entrées of Florida red snapper and New Zealand venison saddle continue to showcase an homage to food intentionally sourced and intricately prepared, with pours of a lovely white Burgundy or single-vineyard Oregon pinot noir to complete the flavor perfection. “Winemakers put such passion into these bottles, and then we are pairing that with a chef’s passion and what he is putting onto a plate,” McConnell says. And as always, Pastry Chef Sebastien Schmitt designs decadence in style. Try his Snowman for dessert, made from sweetly stacked rounds of coconut “snow.” Maybe it is all too good to be true, or maybe it’s Splendido.

WYLD treats taste buds to unexpected flavor

Editor’s note: This story first ran as a paid feature in EAT magazine.

There are many words that describe Beaver Creek — sophisticated, upscale and luxurious may come to mind. The enclave of The Ritz-Carlton, Bachelor Gulch, personifies all of these adjectives and more, but the recurring word you might be hearing is “WYLD.”

This signature dining experience at The Ritz takes guests “to the edge of wild,” treating taste buds to unexpected flavor combinations created from the very best ingredients, all with the impeccable service and attention to detail you’d expect. Helmed by Executive Chef Jasper Schneider and Chef de Cuisine Manuel Gutierrez, and supported by the culinary brigade, the menu at WYLD is a brilliant blend of flavors, textures and culinary components, weaving together new dishes to create an atlas of inspiration.

Broken into helpfully descriptive sections like “today’s farm,” “sea & land,” “grains & things” and the new “birds & game,” the descriptions may seem sparse, but delivered dishes are far from simple. Take, for example, the ahi tuna. Paired with Iberico ham, Marcona almonds and tomatoes, the resulting dish toys with texture and tap dances across your tongue, drawing the salt from the Iberico to play with the rich buttery texture of the tuna before allowing the celeriac to cut it with its subtle acidity. Chef Schneider says that when he was working with celebrity chef Eric Ripert in New York, Ripert always told him to figure out what the star of the dish was and to focus on that.

“So I think: What are we focusing on — okay, the mushrooms,” Schneider says. “The mushrooms are the star of the oatmeal, let’s give all the flavors to the oatmeal.” The result is a savory expression of the majesty of the mushroom. Created with a mushroom dashi, a porcini puree and topped with chanterelle and black trumpet mushroom and a bit of parmesan, it’s fungi at its finest. “We’re excited, super excited about the flavors,” Schneider says.

A new addition is the confit Spanish octopus, served with an incredibly complex Romesco sauce (created from more than 15 ingredients), green olive puree and espellete. It’s as if the spicy and savory and bitter components are battling for your attention — the result might be a moment of stunned silence to simply savor. Perfect for the winter, the truffle matzo ball soup is Chef Schneider’s grandmother’s recipe but “up level,” he explains, with the addition of truffles. This is the joy of dining at WYLD. Familiar favorites are exalted to new levels, celebrating the essence of each ingredient; new combinations are crafted to illustrate the beauty of collaboration and creativity. So wander up to WYLD and settle in for a truly transformative dining experience.

Maya is equal parts sweet and spicy with a dash of love

A little bit of magic exists right in Avon. Maya Modern Mexican Grill and Tequila Bar is equal parts sweet and spicy with a dash of love for an overall experience that warms the heart, fills the belly and makes spirits bright… not only from the food but from the obvious camaraderie of the staff.

Chef Richard Sandoval created the menu and opened the restaurant six years ago. “It’s just magic,” says Executive Chef Angel Munoz. He adds that it’s the lack of ego and the family-like team that makes every plate stand out. “I love this place. We help each other a lot and in life too. We bring everything together, and it shows in the dishes.”

And it does, whether starting out with the mixed-just-for-you tableside guacamole (be sure to try it topped with the ahi) or the kale salad. Everyone thinks kale salad’s 15 minutes of fame is up — not this kale salad. It’s gently massaged (to remove bitterness and make it more pliable) and then combined with slices of juicy grapefruit, crunchy cashews, apples, creamy goat cheese and tossed in a light serrano sherry vinaigrette.

After perusing the six pages of cocktails, spirits and wine, a margarita might seem the obvious choice — all are made with fresh-squeezed juices. Don’t rule out the other choices: the Parce Old Fashioned is the perfect antidote to a cold winter’s evening.
Sip slowly and move onto the main course — Chef de Cuisine Veronica Morales’ favorite is the carne asada. She should know, as Munoz explains, she melds passion and flavor in every dish. Tender slices of flank steak atop fire-grilled vegetables, roasted till their flavor almost bursts off the plate — peppers, squash, zucchini, asparagus, set on a black bean puree, tortilla and achiote sauce. The colors, flavors and taste come together, well, magically.

Munoz waxes poetically about tacos: “They bring people together, they’re something to share.” Certainly, the tacos are a celebration but they’re hard to share, as you won’t want to give any up. At any Mexican joint, fish tacos are a favorite; at Maya it’s easy to see why. Grilled mahi, perfectly marinated, then covered with chipotle slaw, avocado and pico with roasted corn make for a tangy, tasty taco. The accompanying sauce, with simple, classic ingredients of tomatoes, chili, onion and garlic, boosts the beauty.

All of the salsas, by the way, are made by Lead Prep Cook Rosa Centono, “the mama of the place,” who marries the flavors to perfection. Each batch can take up to seven hours to create.

Settle back in the oversized booth under the amber Mexican lights, gaze out the ground-to-floor windows that overlook Beaver Creek and dive into the ridiculousness that’s Mexican Fried Ice Cream. Roasted bananas flank the plate with deep-fried pistachio, vanilla and dulce de leche ice creams, covered in rolled corn meal — a heavenly coating of crunch and sweet, drizzled in a rich chocolate sauce. If you’re in the sharing mood — and Munoz thinks you should be — the chocolate mole cake is barely sweet yet dense and moist; add the passion fruit sorbet and berry sauce with chili for the perfect end to a delicious evening.

Mirabelle serves exquisite cuisine in an intimate, comfortable setting

There is only one word to describe everything about Mirabelle at Beaver Creek: exquisite. From the moment you walk into the cozy sitting room with its warm fireplace and small bar, you are taken to another place. A place of intimacy and comfort, that’s chic and unpretentious. And, at once, you know your evening will be exceptional.

Mirabelle is located on the site of the first home in the valley of Beaver Creek, the log residence of George Townsend, who settled here in 1882. Over the years, The Ranch House, as it was called, was expanded and is now the picturesque home of the restaurant, hosted by its owners, Nathalie and Belgian Master Chef Daniel Joly.

“We are not pretentious,” explains Daniel. “We’re always laid back. You check your coat, someone smiling greets you and takes your coat and you sit down. You’re in a good mood, you have a good meal and all of that is tied together. Most people say that they go to a restaurant because of its food. But, I think it’s much more than that. You need to be comfortable and treated well by the waitstaff. All that is very important.”

Yet, along with the relaxed atmosphere, Chef Joly’s newest creations are just what bring patrons to Mirabelle.
To begin, “Le Menu Gourmand,” a restaurant staple, is a four-course dinner that includes appetizers, entrée and dessert.
A plethora of appetizers include a “soup du jour,” such as Belgian onion soup with parmesan crust; jumbo scallop au beurre, with black truffle emulsion; foie gras gratin Perigourdine, a melt-in-your-mouth seared foie gras from Hudson River Valley with poached caramelized pear, green tea matcha and cranberry tuile; a Thai basil blue crab eggroll; and an exceptional sweetbread and pork belly salad with chimichurri sauce.

It’s a difficult choice to make, but the sweet-and-savory Canadian maple syrup goat cheese pannacotta with heirloom beet salad and popcorn chips shines, as does the buffalo carpaccio with capers, parmesan, quail egg and pickled red onion. And let’s not forget the imported Ossetra caviar, with blinis.

Main course fish and meats are exquisitely cooked and elaborately displayed with the accompanying vegetables coming from the restaurant’s greenhouse, located on its grounds and “blooming” year-round. And every dish on the menu radiates the imaginative expression of Chef Joly, whether it’s the Loup de Mer Sea Bass “Papillotte,” with fresh herbs, fennel, cherry tomato and basil or the ambrosial North Sea Dover Sole Meuniere, with crispy potato, cauliflower, broccoli floret and lemon butter sauce. Vegetarians can enjoy Mille Feuille, layers of grilled vegetables and tomato confit coulis with quinoa and garlic.
In addition to grass-fed beef tenderloin and Colorado farm-raised rack of lamb, favorite meat dishes include Mountain River Ranch elk served with flamish red apple cabbage, bok choy and potato gnocchi or the savory braised, slow-cooked Catalan boneless beef short ribs in blanquette, homemade spicy tomato barbecue sauce and herbal greenhouse salad.

The restaurant has a list of over 350 wines. “We taste all the wines we serve and are very specific. We try to find good value, as well,” he says.

“We opened in ’82, yet we continuously work to perfect our offerings. We’re always fine-tuning,” continues Joly, “from where we buy our meat and fish to growing our own vegetables to making our own bread and pastry. We’ve been blessed. We’ve gotten great support from the local community, and we really want to consistently improve.”

Revolution is a meat-centric piece of paradise in Beaver Creek

Welcome to the Revolution — a meat-centric piece of paradise in Beaver Creek that’s a little bit rock-n-roll and enough swank to feel upscale. All around it’s full of flavor. Revolution, in the Beaver Creek Lodge, kicks off its fourth season this year with “the best rotisserie techniques from around the world”— and right here locally.

There’s no place to après like Beaver Creek and Revolution is no exception with its hearty list of bites and hand-crafted cocktails. Bonus: food is 50 percent off from 3 to 5:30 p.m. Belly up to the bar that feels more city than resort and relax into the live music that swells in the background.

The lamb and Waygu beef skewers, seasoned lovingly, comes with a creamy side of tzatziki sauce to provide the perfect protein burst after a long day on the hill. Placed on a bed of homemade naan and the serving of three is great for sharing with your powder pal. Other yummy options include meatballs or the Revolution burger.

When’s a salad more than a salad? When it’s a hearty wedge of iceberg, doused in bacon-ranch dressing, with a side of local pork belly and a wedge of Maytag bleu. It’s slightly deconstructed and an easy plate to share before diving back into meats! Pair it with the Eric Bordelt Poire Authentique Pear Cidre from Normandy. Warning: One glass may not be enough. It’s crafted from heirloom pear trees, nearly 300 years old, and biodynamically grown. The care shows in the lightly effervescent bubbles, not too sweet and so delish.

Stick around for more rotisserie meats — Chef de Cuisine Isaiah Bonillas has found his calling. The Colorado Wagyu steak and frites comes with a light drizzle of béarnaise and Kennebec potatoes, tossed in garlic and oil with a few pieces of sautéd arugula and finished with a special smoked salt.

The Waygu comes from Paonia but in the very near future, owner Riley Romanin promises fully local meat. He’s restaurateur-turning-farmer: He’s in the midst of raising steer, from a long lineage, right here in Eagle. Pair it with a red, such as D.V. Catena, a Malbec-Bonarda blend from Argentina. The original recipe was lost for years, but Bonarda is back in favor and the result is a refreshing, easy-to-drink red.

The meat will be accompanied by produce grown on a small ranch also in Eagle that Romanin is rehabbing. He’s been busy building sustainable terrace beds so the entire meal can be from just down the road from Beaver Creek. The freshness will permeate under the guidance of Chef Jacob Hardigree.

End the meal with poached pairs, topped with house-made coconut granola with a healthy drizzle of lemon poppyseed curd. Sweet and tangy and just a little bit healthy.

Let the world go on spinning while you take your time enjoying all the restaurant has to offer.
Revolution is open for breakfast, après and dinner.