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Open for Business: Main Street Grill

Name of business: Main Street Grill    

Physical address: 97 Main St. Unit W101, Edwards, CO 81632

Phone number: 970-926-2729

Email: info@mainstreetgrilledwards.com    

Website:  mainstreetgrilledwards.com    

What goods or services are you offering at this time? 

We are now offering table service and takeout daily from 11 a.m. to 9 p.m. Ordering online works best for takeout orders.

How have you adjusted to serve your customers during these unprecedented times?

We changed from in-house dining to takeout on March 17, the day we were ordered to close and have sustained our daily operations since then. We also served the Eagle Valley Ambulance District 30 dinners per day for almost seven weeks. We also utilized this opportunity while we were closed to remodel our restaurant in appreciation of our 20 years in business.

How can the community support you?

Please come in or continue to order take out! Buy gift certificates!

What’s the best source to keep up to date with your offerings?

Our offers can be found on our website, Facebook, Instagram, Vail Daily and radio ads.

What’s the response been?

We have had huge support from our locals through this hard time. We love our locals!

What are your plans going forward as the “new normal” evolves?

We are following the guidelines given to us from Eagle County to the Colorado Restaurant Association to the National Restaurant Association. Please be patient while we have to adhere to limited seating capacity and new regulations in order to serve you safely.

Open for Business: Zino Ristorante

Name of business: Zino Ristorante

Physical address: 27 Main St, Edwards, CO 81632

Phone number: 970-926-0777

Email: info@zinoristorante.com

Website: www.zinoristorante.com

What goods or services are you offering at this time? 

We are open for table service as well as take out seven nights a week. The patio is open and we’ve also opened 50% capacity inside. Outdoor seating will be weather-dependent. We ask that people make a reservation so that we can accommodate the diners while following all health guidelines. Guests must wear a mask to enter and exit but can remove once the masks once seated. We’re open from 5 p.m. until about 9 p.m. We will still do take for food, wine and specialty cocktails.

How have you adjusted to serve your customers during these unprecedented times?

We were doing food, wine and cocktails to-go, but now that we are allowed to open, we are happy to welcome people to our deck and indoors at 50% capacity.

How can the community support you?

Make a reservation for what night you want to come in and we are happy to see you again. We are able to take parties of up to eight people from the same household at this time. You can still get take out orders and gift cards through our website.

What’s the best source to keep up to date with your offerings? Our website or Facebook page.

What’s the response been?

Our community is amazing! We have been so grateful for the support of our wonderful guests. 

What are your plans going forward as the “new normal” evolves? 

We will follow the new guidelines and are happy to continue to serve this great community!

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.

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: Marko’s embodies everything about a local family pizzeria

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

At Marko’s Pizzeria, huge pizza ovens and the aromas emanating from them make you feel like you’ve stepped into a Brooklyn mainstay.

Mark and Karen Esteppe opened Marko’s back when Edwards was barely a dot on the map, and have been filling hungry bellies ever since.

Rarely is there a time when Marko’s isn’t busy, so you’ll have the opportunity to see what everyone else is ordering: authentic Italian pasta dishes, hot subs, calzones and Strombolis.

Start off with an order of garlic knots— puffs of dough, perfectly buttery and herby and garlicky. It comes with a side of marinara. Share with your table or horde them for yourself, they are just as good leftover.

The pizza has a thin, chewy crust with herbs throughout. For toppings, Marko’s obviously has the usual suspects, but check out a specialty pie. The Popeye pie has garlic, fresh basil, olive oil and loads of spinach. Pair it with the Greek salad. You can eat it there or take-and-bake it at home.

Two other favorites: the Philly Cheese Steak served on rolls right from Philly or the Stromboli made hot and spicy with Italian sausage link, mushrooms, onions, green pepper and mozzarella.

Here’s a pro-tip: Feed the family after a day on the hill by ordering a full pan of lasagna to go. You can bring your own pan for the homemade look and save some single-use packaging.

Marko’s is open daily, 11 a.m. until 10 p.m.

Marko’s Pizzeria


Starters: $6-$15

Pasta: $13-$15

Pizza: $8-$18


Local family-style pizzeria

EAT: Drink a great beer with signature, staple food options at Gore Range Brewery

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

Bar seats and tables are full most nights at Gore Range Brewery in Edwards — as evidenced by both the sound of laughter and cheers from those who’ve come to watch a game on television and those who just crave the comfort of a delicious down-home meal.

“Our goal was to make something local, simple, affordable and always consistent,” said Pascal Coudouy, chef/owner of the restaurant. “And I think that’s what we’ve done and we’re very happy about that.”

Coudouy, who is from France, began working in the food business with his parents when he was just 14 years old. Two years later, he entered culinary school, graduating four years later. After a stint with the French Army, Coudouy worked at a restaurant in France before moving to New York and, eventually, to Vail in 2000.

Chef’s plan was to have a fun menu and a simple concept: a brewery with good beer and good food.

“I don’t change the menu because every time I put something new on the menu a regular customer will ask, ‘What did you do with the other dish and this and that.’ So I only change soups and salads between winter and summer. And do a new special most every day,“ Coudouy said.

Coudouy’s simple concept is pub fare with a twist that includes finger-lickin’ apps like fried pickles in buttermilk batter, mini corn dogs, shishito peppers and hand-made pretzels. Then the menu takes you on to lists of tasty soups, fresh salads, wood oven pizza, burgers and sandwiches and specialties like the grilled salmon served over asparagus risotto with balsamic reduction or the baby-back ribs, slow-cooked in apple cider and honey, finished with barbecue sauce and served with veggies and truffle potatoes.

And then there’s Coudouy’s passion project: brewing beer.

“I started brewing two years ago, with my friend Richard Carnes,” he explains. “At the time, it was just for ourselves. It was very challenging at the beginning, but I’m very happy with the results.”

Probably their most popular brew is the Great Sex Honey Lager, brewed with a delightful mix of 100% pure Colorado honey, highlighted by traditional Cascade as well as experimental citrus grapefruit hops. Then there’s the Happy Valley IPA with bitterness from the Chinook, Cascade and El Dorado hops. With a moderate body, it washes over the palate with a citrus character supported by a well-balanced malt backbone.

Or how about the Belgian Dubbel with East Kent Goldings and Hallertauer Mittlfrueh hops? Made with Chateau Special B grains and topped off with pure Belgian dark candy sugar straight into the boil. This, the brewmeisters say, is the perfect winter pleasure.

Gore Range Brewery


Apps: $6-$18

Entrées: $14-$26


Relaxed game-day and date-night scene

Signature dish

Smoked brisket dip sandwich

EAT: WYLD holds true to its name with inventive takes on proteins, vegetarian and vegan options

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

As you enter the gates to the Ritz-Carlton Bachelor Gulch and make your way to the resort, you’re heading toward the “edge of wild,” a destination that promises a creative culinary journey that starts with the stroll to the table and ends when the last of the wine has been sipped, the dessert plate has been scraped clean and every member of the party has sighed in satiation. This is WYLD, a place where ingredients are elevated and transformed at the whims of master culinary magicians who, above all, want it to be fun.

Since his arrival at the Ritz-Carlton Bachelor Gulch, Chef Jasper Schneider has been leading guests on a merry dance of flavors, textures and unique combinations using fresh and local ingredients. From his introduction of oatmeal as a dinner item to his delight in shaving truffles on almost anything, Schneider has created a culinary experience that is constantly changing based on what’s in season and spectacular.

WYLD’s menu offers options for a variety of palates. Yes, there is the wild game that the name implies, such as the signature venison loin with parsnips, caramelized onion and juniper jus; duck, squab and Colorado lamb are also on offer, all beautifully prepared and succulent. But the “wild” is also present in the fresh seafood such as the ahi tuna with piquillo peppers, Marcona almond and Iberico sauce or the Maine diver scallops. Schneider also creates vegetarian and vegan dishes that would make even carnivores salivate.

The pumpkin farro is vegan and comes with an optional white truffle shaving.
Dominique Taylor | Special to the Daily

Consider a whole-roasted curry pumpkin that incorporates three different types of roasted pumpkins with farro, roasted apples, an apple puree and house-made macadamia nut butter; this vegan dish can be supplemented with shaved white truffles for a an earthy decadence. The roasted cauliflower, which was an unexpected favorite, is getting a makeover this winter with a new jalapeño chimichurri and silky tofu, creating another vegan dish.

“I think we finally now, after being here over a year, myself and my chef de cuisine Manuel Gutierrez are starting to come into our own of what our clients want and what we can do on the menu,” Schneider said. “We’ve taken our time to do certain techniques, to develop flavor. It was thought about; it wasn’t rushed. When you taste it, you understand. We’re having fun with it.”



Table snacks from $19-$34

Entrees: $23-$155


Elevated dining experience in an upscale, mountain modern atmosphere

Signature Dish

Wild salmon with asparagus, chanterelle mushrooms and winter truffle vinaigrette; venison loin with parsnips, sausage, caramelized onion and juniper jus

EAT: Chelsey Gardner’s Chow Time catering business brings Asian fusion cuisine to you

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

There’s a new personal chef and caterer on the scene, and she’s bringing high energy and creative flair throughout the Vail Valley. Chelsey Gardner, founder and owner of Chow Time, graduated from Le Cordon Bleu College Of Culinary Arts in Orlando.

She’s an Army veteran who spent five years in South Korea and mentored at some of the South’s eclectic restaurants… the result is a chef who fuses flavors and can create a totally unique menu or something more traditional.

Check out Gardner’s stuffed avocado — it’s a mouthwatering display of amazing flavor. The half avocado is set on a bed of sushi rice; it’s stuffed with cream cheese and diced ahi tuna that’s been rolled in Sriracha. Gardner then torches the avocado, so the tuna is seared on the outside. Add in spicy mayo, Sriracha, unagi and green onions to finish.

Sushi is what lights up Gardner, but she’s quick to share that she’s a full-range chef. “My food’s a little different. It’s Asian fusion but I can do anything.”

Some of her other specialties are an English cucumber cut on the bias with a nice piece of smoked salmon, drizzled in crème fraîche and just a touch of dill and salami baked in muffin tin full of antipasto.

She’s also ready to teach classes, whether it’s a basic cooking class or more elaborate and fun sushi classes. This chef is using her tenacity as a disabled veteran to bring new culinary creations to town.

EAT: Start and end the night The Rose’s signature cocktails

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

It always starts with a cocktail at The Rose, and this night that libation was Daryl Claffey’s Riverwalk Sour, a play on a New York Sour but with Four Roses Bourbon and Claffey’s own Malbec foam on top. The dark spirit and red wine combination are warming on an early winter evening, and brightened by lemon juice and raw simple syrup.

Tucked away in a sweetly lit corner, our table is a noticeable piece of art — the top partitioned by dynamic color blocks with a layer of lacquer that glimmers from the chandeliers above us. Chef-owner Bryan Redniss made the table himself from an old painted fence, and when I ask about the nearby hanging lanterns, he tells me he made them from upside-down garbage tins that he distressed and shot, making holes to let light through.

Redniss was an artist of material before he became an artist of food, and it’s the combination of these talents, paired with contributions from other creatives like Claffey, that breathe life into the heart of The Rose.

Share an order of hamachi crudo to begin, awakening the palate with citrus, chili oil, scallion oil, soy and puffed rice. Another great starter is the elote Brussels sprouts: a Mexican street corn variation of this bundled leafy green. An intelligent spin on this usually informal food makes us smile, the cotija, lime and creme fraiche wrapping each sprout with the ideal balance of flavor.

The Rose has international taste, a characteristic that continues to come through with the Korean BBQ chicken wings. These are more dry-rub style than coated by messy sauce, but you’ll still want to lick your fingers, wing after wing.

The inspired spirit of this place makes way for new menu items often, but the ramen bowl with miso bone broth and pork belly may never retire from Redniss’ roster. Cut through the soft-boiled egg as you dive into every spoonful, tasting the mouthwatering dish, illuminated by touches of ginger, basil and sriracha.

Another cocktail from Claffey keeps us clinging to the evening. One Foot Out The Door combines rye whiskey and gin for a fun angle on an Old Fashioned, and it’s yet another reminder that when artistic touch comes from the heart, it never gets old.

The Rose


Starters, Shares & Salads: $7 – $15

Mains: $12 – $19


Cozy and creative modern bistro with a craft cocktail bar

Signature dish

Ramen bowl made with miso bone broth, pork belly, avocado, puffed rice and a soft-boiled egg.

Bookworm hosts cookbook author Jennie Iverson for Friendsgiving brunch event

Some places are known for their activities, some for their food. Ski towns typically are known for both. Jennie Iverson is working to bring that special ski town flavor off the slopes and into your home.

Join Iverson at the Bookworm in Edwards for a Friendsgiving brunch, catered by Tracy Miller of Colorful Cooking and the Bookworm Café. Tickets are $75 and include the brunch and a copy of Iverson’s new cookbook, “Ski Town Brunch.”

Iverson has had a passion for food for as long as she can remember. 

“Living to eat is definitely a Jennie-motto,” Iverson said. “I actually have a theory that my taste bud chemistry might be different than others; I can decipher nuances in foods and relish my eating rituals more than any other person I know.”

Despite this, Iverson didn’t set out to have a career in food; in college, while pursuing a degree in engineering, she would take study breaks by pouring through cookbooks in the library. But as she graduated, traveled and skied around the world, an idea began to form. 

“I had been pondering how I could combine a love of travel, eating and skiing into a business model, and voila: “Ski Town Soups” was born,” Iverson said. 

Soon enough, people began to jump at the opportunity to bring a little bite of their vacation home with them. 

“I believe that everyone that lives in or visits a ski town loves to reminisce about their travels, so a keepsake was in order,” she said.

But if she truly wanted to make her cookbook a hit for everyone, it couldn’t just be about the ski towns she personally loved. 

“Of course, all skiers love different mountain towns,” Iverson said. “I had to make it wide and inclusive, and full of that ski town feeling. It’s fun to page through the cookbooks and almost use them as travel guides to plan your next excursion.”

“Ski Town Soups” was such a success, Iverson followed it up with “Ski Town Apres Ski,” filled with recipes to enjoy after a full day on the snow. Now, the third cookbook is available to satisfy those lazy, snowy morning cravings. “Ski Town Brunch” features savory and sweet brunch dishes from 65 of the top North American ski resorts as well as legendary cafes and charming bed and breakfasts. 

“The recipe that I was stoked to get, besides the awesome and beyond scrumptious Julia Child from The Bookworm, was the Lemon Souffle Pancakes from The Little Nell in Aspen,” Iverson said. “This is one of their most notable and popular dishes, and I was beside myself when they shared!”

For those of us that drool over the pages of delicious new recipes and are always hungry for more, there is now a box set of all three cookbooks just waiting to take a place on the kitchen shelf called “Ski Town Kitchen.”

“I created these cookbooks to be read, which is what I like,” Iverson explains. “They are very visual, understandable for the home cook and rated by difficulty. I feel the success of these cookbooks stem from the fact that I am actually the intended audience.”

If you go …

What: Friendsgiving Brunch

When: Thursday, Nov. 21, 9 a.m. and 10:30 a.m.

Where: The Bookworm of Edwards

Cost: $75 for brunch and a copy of “Ski Town Brunch”

More information: Limited seating is available. Call the Bookworm at 970-926-7323 or visit bookwormofedwards.com for more information.