Flame at Four Seasons in Vail brings South American flavor to the mountain steakhouse

Since opening in December 2010, Flame at Four Seasons has lived up to its name, burning brightly as a bastion of creative, fine dining in Vail. A flame is also cleansing, signaling rebirth and renewal amidst change. Following the winter 2022-23 takeover of Flame Restaurant by Tyler Florence (a pop-up of Florence’s Miller & Lux concept), Executive Chef of Four Seasons Resort & Residences Vail Simon Purvis is back. However, for those expecting the familiar “modern mountain steakhouse,” well … hold on to your ski boots.

Flame is now shining a light on South American flavors and cuisine, Chef Purvis explains. Jerome Arribas, who took the helm as general manager at Four Seasons Resort and Residences Vail in September 2023, wanted to give guests from the southern hemisphere a “taste of home with a Colorado focus.” Chef Purvis accepted the challenge and, in his inimitable style, has created an exciting and unforgettable experience at the venerable restaurant.

Chipolte and miso baked Alaskan cod, quinoa chili threads, sauteed curly kale, ancho chili sauce, charred lemon, smoked sea salt.
Dominique Taylor/EAT Magazine

For starters, take a tangy trip to Mexico with the Sinaloa spicy aguachile. This refreshing shrimp dish is spicy, but it’s the kind of complex spice that clears quickly and leaves you returning for another hit. (A request was made for a vat of it to go, but that’s not currently an option). Pursuing a preference for Portugal? The bacalao potato cakes serve as a portal to Paço de Arcos, combining the salty goodness of dried codfish with pillowy potato, perfectly crusted and topped with caviar. Artistic souls should opt for the apple and watercress salad, a colorful column of multi-hued apples supported with blue cheese and walnuts.

Purvis says that he’s never worked with a general manager who was so invested in a menu. Arribas, who has worked in the UK, France and the Seychelles before moving to Vail from Boston, was integral in the creation of the dishes, weighing in on various iterations before finalizing recipes. It’s been fun to play with new flavors and creations, Purvis says, but the winners are truly the guests.

When it comes time for entrees, choose from one of the chef’s signature dishes, like the Piedmontese filet mignon Rossini, or the lemon and black pepper Chilean seabass. For those who are in a sharing mood, the taste of the Colorado Rockies is an exploration of the state’s wild game and produce, including the 7x Wagyu ribeye, juniper elk loin and venison sausage. Or, continue with the international flavors with the chipotle and miso-baked Alaskan cod — a dish that seems as if it could melt away in its buttery tenderness. Best to finish it while it still exists on the plate. Flame continues to set fire to preconceived notions of what mountain resort dining could and should be. Whether you indulge in a leisurely brunch with build-your-own Bloody Marys or carve out time to take a tour through the dinner experience, Flame burns bright in a culinary constellation. 

Choose your own adventure at Deca + Bol in Vail

Deca + Bol is a place where you can choose your own adventure: savor exciting, American-inspired cuisine or toss bowling balls with friends in a hip lounge setting — or do both at the same time. While Bol’s 10 bowling lanes are a playful component of this space, Deca is a culinary destination in its own right, known for inventive cocktails, flavor-packed shareables and sumptuous entrées.

Begin your experience in Deca’s sleek dining area that offers seating ranging from cozy, circular booths to tall chairs running the length of an elongated bar counter. For cocktail lovers, the list of house creations is stacked with originals that sip easy alongside shareable plates including tenderloin tartare, beef empanadas and lamb lollipops — a tender, lip-smacking standout that arrives beautifully plated, adorned with crispy jalapeños and doused in chimichurri and demi-glace sauces.

Braised short rib, miso-glazed heirloom carrots and acorn squash, truffled-parmesan mashed potato, wasabi creme fraiche, demi glace, furikake, crispy shallot and honey-butter fried chicken sandwich.
Dominique Taylor/EAT Magazine

With flatbreads and sandwiches also on the menu, it’s possible to continue snacking throughout the evening, but the braised short rib entrée is top choice for those who want to slow down and relish an array of lively flavors. Truffled-parmesan mashed potatoes, miso-glazed heirloom carrots and acorn squash, wasabi crème fraîche, furikake and crispy shallots mingle with this plate’s beefy centerpiece, making every bite above and beyond the norm.

Salads, fish and vegetarian entrée options are available to meet the full variety of appetites—and are equally sure to showcase the creativity that defines Deca’s menu this winter.

“Our chefs are doing a great job consistently designing and executing a standout dining experience that’s on par with other top restaurants in Vail Village,” Deca + Bol Manager Josh Addelson said. “We take reservations well in advance, but for those on a shorter timeframe or with larger groups, it’s always worth checking in with us to see if we have space available.”

Udon noodle cups with bibb lettuce, udon noodles, marinated and seared tofu, carrot, radish, wasabi pea, roasted cashew, edamame, bell pepper and nori chip.
Dominique Taylor/EAT Magazine

With dedicated events staff in house to facilitate bookings for parties, corporate groups and special occasions, you’ve got another reason to celebrate at Deca + Bol. Just steps away from Vail’s Solaris Ice Rink, its prime location makes it possible to enjoy a drink or dine in the heart of the action when ice skating shows, concerts and other events are underway.

No matter what adventurous option you choose for your experience at Deca + Bol, one thing is certain: there’s always dessert, which includes dessert drinks. Order the Hot Off the Press from the drinks menu to sip from your own mini French press creation, a toddy-like concoction that includes Buffalo Trace bourbon, jasmine tea, spiced pear liqueur and maple syrup. Pair this soothing nightcap with the banana bread pudding that’s served topped with Nutella gelato and drizzled with chocolate sauce. This dessert is generously sized and perfect for sharing — as long as you don’t mind fighting for the last bite.

Barrio Social offers Mediterranean flavor in Vail

It’s rumored that Colorado experiences 300 days of sunshine a year. However, when the temperatures plummet and the swirling snow turns gravity upside down, there is one place in Vail to escape: Barrio Social. Here, guests are transported to sun-soaked coasts of Costa del Sol or Costa Blanca. Grab a glass of sparkling cava and relax — you’re in the Mediterranean now.

Stroll into the space and the light, bright gleam of “new” sets the stage for the experience.

Basque cheesecake with caramel sauce.
Dominique Taylor/EAT Magazine

“A lot of the people concur: This is one of the best-looking spaces in Vail,” said Barrio Social Executive Chef Michael Blumenauer. “This is brand new — top-of-the-line equipment, brand new bar, etc. People get excited about the space itself.”

From the expansive patio with an eye-catching fire window to the open kitchen that flows into the bar, the crew at Barrio Social operates in a well-choregraphed dance. Everyone is involved, which makes the energy at this intimate restaurant almost palpable — and social.

But the menu is the defining factor at Barrio Social. Highlighting Mediterranean cuisine with an emphasis on Spanish and Iberian flavors, seafood is the stand-out star.

“There’s a lot of focus on product — on seafood,” Blumenauer explains. “We have great purveyors and get fresh seafood six days a week. We’re focusing on ingredients and preparations that you won’t find at other restaurants.”

Tapas culture in Spain is perhaps the tastiest way to get to know a region; Barrio Social is continuing this tradition. Order a glass of Spanish beer on draught or Iberian wine and then head to the glass pintxos (pronounced “pinchos”) case. With each available bite on display, you can mix and match to your heart’s content…or until your stomach cries, “enough!”

A selection from the rotating selection of pintxos found in the glass case at the counter. Mix and match at will.
Dominique Taylor/EAT Magazine

“The tapas and pintxos menu rotates,” Blumenauer said. “Ceasar Alvarez is our sous chef and he has 50 different ideas he can pull out of his head and they’re all great.”

Blumenauer says that this ability to be creative and to change the offerings up daily allows the staff to be creative. It’s exciting for guests, too: an ever-changing après experience that feels like a new adventure every visit.

Fun fact: Tapas and pintxos are not the same thing. Tapas are usually smaller versions of a dish; pintxos are snacks comprised of a few ingredients and served on a piece of bread with a toothpick.

Entrée offerings will also rotate depending on availability, but even with a quick perusal of the menu, certain dishes stand out. Take the Squid Ink Fideo, a showstopper of a dish that showcases shrimp, squid, clams and lobster on a bed of squid-ink-infused pasta. Or consider the Pimentón Monkfish (also known as the “sea devil”), which is served blackened with a fig vinaigrette and tempura asparagus.

“It’s known as the ‘poor man’s lobster,'” Blumenauer said. “I don’t think anyone (else) in town is doing monkfish. We had it as a special at La Bottega (Barrio Social’s sister restaurant) and everyone loved it.”

For those who prefer their dishes from the land instead of the sea, Barrio Social sustains the Spanish flair with a pork secreto — Ibérico pork with Manchego potatoes — and a bone-in ribeye with chimichurri and wild mushrooms. In the heart of Vail Village, Barrio Social is a destination that beckons those seeking a taste of something different, a melding of the spirit of the mountains and the flavors of the Mediterranean. 

Rabbits run: Vail’s dining and nightlife newcomer finds its stride in first year of business

A year since its inception, Chasing Rabbits is hitting its stride. Situated on Solaris Plaza in Vail Village, the establishment is garnering fame for its architectural curiosities, dynamic decor and artistic food and drink presentations.

The space is divided into four distinct experiences: the Rabbit Hole, a sophisticated arcade featuring small plates and inventive cocktails, with bingo and karaoke during the week and a live DJ every Saturday and Sunday; Moon Rabbit, an intimate speakeasy with whimsical libations that provides an elegant backdrop for private events and special occasions; and The Library, a bibliophile’s dreamscape of quiet nooks and tiers of books.

The centerpiece that offers full dining service is a fine dining restaurant where Executive Chef Julian Smith and Sous Chef Theodore Harwell have crafted a Mediterranean menu with eye-popping dishes from land and sea, served with impeccable care by a finely tuned cadre of waitstaff under the direction of Marcus Cascio, general manager and director of hospitality for Solaris.

Loup de Mer a la Grecque and Faroe Island salmon.
Joni Schrantz/EAT Magazine

Start with a game of Twister and a playful drink from the Rabbit Hole or move directly to the dining room to savor a Coco Old Fashioned with Michters rye, agave and lemon bitters poured over an oversized coconut ice cube that magically cuts the heat of the whiskey, or the decadent Beans to Nuts, with Moulin vodka, Nux Alpina walnut liqueur, espresso, vanilla bean balsamic and chocolate bitters, garnished with a pair of house-made chocolate rabbit ears.

The Preface and Introductions portions of the menu feature plates built to share. Fresh seafood, flown in daily, forms the nucleus of the salmon crudo, sliced thin with shaved celery, red and golden beetroot, horseradish and pink peppercorn, surrounded by a halo of green apple puree; and the hearty xtapodi, Greek-style octopus with Spanish chorizo, gigandes bean ragu and a stripe of black olive aioli.

Chasing Rabbits offers a wide variety of craft cocktails and delicious eats spread across its many dining rooms.
Joni Schrantz/EAT Magazine

Pair the light and refreshing Spanish Palacio de Canedo godello white with the braised rabbit Bolognese, a marriage of slow-cooked, shredded rabbit and calamarata pasta with herbed mascarpone and Parmigiano Reggiano, made even richer and more heavenly with the addition of roasted bone marrow, added tableside. A side of crispy smashed fingerling potatoes with pecorino garlic aioli and pearled black truffle completes the course.

For the finale, Chasing Rabbits presents a lineup of aesthetically incomparable desserts from Pastry Chef Braeden Gilbert, including a deconstructed pear cobbler with poached pear, almond streusel and vanilla bean gelato drizzled with caramel sauce, and the chevre cheesecake with blackberry compote, ginger graham dough and a pair of exquisitely detailed honey tuile leaves. 

Take me to the Alps: Almresi in Vail transports guests by pairing Bavarian charm with high-alpine European fare

For seven years, guests have been falling in love with Almresi. From the cozy alpine décor that transports you to a quaint Bavarian village to the elevated, rustic fare that satisfies both soul and stomach, the Thoma family’s first Vail restaurant continues to charm visitors of all ages.

Climb the stairs to the alpine aerie and you’ll be greeted by the warm chatter of families and friends and the faint sounds of German music. Choose from an intimate nook (perfect for a romantic evening) or a communal table, snuggle up with a faux fur throw and prepare to enjoy an immersive experience rather than a typical meal. Almresi is known for its Swiss, German and Austrian dishes and offers traditional entrees or, for the adventurous, a chance to cook your own.

Almresi’s dining room seems like something straight from the Black Forest.
Joshus Thoma/EAT Magazine

Start off the evening with traditional Käsefondue, a cheese fondue infused with Kirschwasser, served with dipping options from rustic bead to pearl onions and potatoes. For those who enjoy a bit of “black gold,” you can enrich your fondue with truffles. Other appetizers include traditional German pretzels and Bavarian Weisswurst.

Moving to the main course, choose from a hearty dish such as the schweinshaxe, a fall-off-the-bone pork shank served with sauerkraut and mashed potatoes, or the rindsroulade, a beef roulade. For the ultimate comfort food, try Resi’s schnitzel, a traditional Bavarian pork schnitzel with spätzle and lingonberries, or the rote beete gnocchi, an eye-catching red beet gnocchi with cheese.

For those who want to try their hand at chefing, Almresi is famous for giving guests the opportunity to dabble in traditional raclette, grill and fondue. These cooking methods allow you to customize your meal as you like it—with a bit of experimentation included.

Raclette, a traditional Swiss dish, involves grilling cheese and scraping off the melted bits to be served with boiled potatoes and other veggies. The individual grills at each table offer an alfresco flavor indoors: Beef, chicken and bratwursts can be seared to personal preference; the accompanying mix of veggies adds a flame-kissed touch to complete the culinary experience.

Of course, no European feast is complete without liquid refreshment. Those seeking an extra dose of warmth can sample from Almresi’s shot board which features crowd-pleasing options like peppermint schnaps, Jägermeister, zirbenschnaps or schladerer. For a touch of drama, indulge in the Feuerzangenbowle, a traditional German drink where a rum-soaked sugarloaf is set ablaze, dripping into spiced, hot wine. Finish up (if there’s any available appetite) with German apfelstrudel or a homemade pastry. At Almresi, dinner transcends mere sustenance; it becomes a delightful and engaging activity, filling not just the stomach but also the soul. The resulting memories are as sweet as the delicate layers of Kaiserchmarrn topped with cherry compote.

Almresi 

 

Price: $11-$42
Ambiance: Bavarian mountain retreat
Signature dish: Raclette, grill and fondue

Truffles galore in holiday menu at La Bottega Vail

While all roads might lead to Rome, all truffles lead to La Bottega, at least in Vail. The newly renovated Italian restaurant has been synonymous with the sexy, funky, fabulous fungus every holiday season, offering a special truffle menu from mid-December through the first few days of the new year. Some say it’s the true beginning of the celebratory season.

“Our truffle menu is an annual tradition — it’s something special we like to do for our guests,” said Steve Virion, who owns and operates La Bottega with his wife, Elisabetta.

Virion fell in love with truffles when he was training as a chef in Italy. In Tuscany, the winter truffle season was met with much fanfare and expectation, something he found both delicious and captivating. Now, he continues the tradition at La Bottega, bringing in Italian black and white truffles.

This year, the menu includes beloved favorites such as the over-the-top Wagyu cheesesteak with foie gras mousse, mozzarella and black winter truffles. Between the foie gras, the beef and the truffles, there is perhaps no more decadent sandwich in all the land. Another favorite is the braised Wagyu short ribs, with truffled mashed potatoes, broccolini and — you guessed it — black truffles. And of course the house-made tagliatelle is a tried and true classic, highlighting the truffle’s essence with its simplicity, a simple shower of black truffles crowning the pasta.

Truffles are available at La Bottega on the regular menu, too, such as in Tagliatelle Monte e Mare with fresh noodles, succulent lobster, wild mushrooms and black truffles.
Dominique Taylor/EAT Magazine

Truffles can be added to any dish, though, so guests need not restrict themselves to the special items. And even when the menu runs its course, there are some truffle dishes on the regular menu. It’s part of that Tuscan charm. Case in point, the Tagliatelle Monte e Mare — referencing mountains and ocean. In this case, it’s fresh noodles, succulent lobster, wild mushrooms and black truffles.

La Bottega’s Wagyu cheesesteak sandwich with foie gras mousse, mozzarella and black Italian truffles.
Dominique Taylor/EAT Magazine

The Virions opened La Bottega in 1997. What began as a sandwich shop those many years ago has become a much-expanded, Tuscan-inspired corner restaurant centered by the exhibition kitchen, which is set off by new Baccarat granite. The sounds of sizzling and saucing, the happy clang of eating and drinking, the friendly banter at the tables — La Bottega is a rich part of Vail’s culinary scene.

“And truffles,” Virion said. “We are all about truffles.”

From the Alps to Alpenrose: Vail restaurant offers a gourmet gondola experience

A symbol of outdoor adventure, the humble gondola has evolved from merely a mode of transportation. Now, one can ride in heated (or air-conditioned) comfort, enjoy WiFi and, in some special cases, indulge in an incredible dining experience.

At Alpenrose restaurant in Vail, which is celebrating its 50th anniversary in 2024, the gondola cabins are “must-do” for those who enjoy their feasts with a festive, al fresco feel. From romantic dates and wedding engagements to family celebrations and special occasion revelries, make your way to these bespoke bubbles.

Originally from Italy, these gondola cabins were taken first to Austria for interior decor and then to Germany for exterior finishes before finding their permanent homes on the back patio of Alpenrose. Initially, there were three cabins; now, Alpenrose boasts five, each capable of comfortably seating up to four adults. Each cabin is equipped with a small heater, comfortable fur throws, adjustable lighting and Bluetooth speakers, allowing guests to set their desired ambiance. Adorned with festive decorations, most cabins follow a blue theme, but the gold-themed cabin has gained popularity, becoming a coveted favorite.

The Alpenrose gondolas were made in Italy, then sent first to Austria and then, Germany, for interior and exterior design.
Joshua Thoma/EAT Magazine

Gold or blue, the highlight of the experience is the two-course prix fixe menu served within the cozy confines of the cabin. After enjoying the signature Alpenrose German pretzel as an appetizer, guests progress to the main event: an interactive exploration of raclette, grill and fondue. Everyone has the chance to grill and fondue (we’re making this a verb) a variety of options, including proteins like beef, chicken, bratwursts and a variety of veggies like broccoli, asparagus, zucchini and more.

Fun fact: Fondue is melted cheese in which one dips various foodstuffs; raclette involves grilling cheese and scraping the melted part onto bread, meat and/or veggies.

The highlight of the experience is the two-course prix fixe menu served within the cozy confines of the cabin.
Joshua Thoma/EAT Magazine

Though many guests utilize gondola cars to access the extensive terrain on Vail, Alpenrose’s gondolas engage all five of the senses, creating an unforgettable, sensory experience that remains firmly entrenched, ready to be revisited when desired. It should be noted: With a limited number of opportunities, it’s best to reserve your gourmet gondola experience at least two weeks in advance. For those who prefer to follow a whim, don’t despair: Alpenrose operator Alyssa Thoma says that there’s usually a gondola open for walk-in guests.   

New this season, the gondolas are open for both lunch and dinner, creating an opportunity to make almost any meal an Insta-worthy party. For those yearning for both a cozy winter wonderland and an interactive dining experience, the Alpenrose Gondolas are waiting to embolden a bit of exploration. 

Alpenrose Vail

Price
$59 for a two-course menu
•••
Ambiance
Magical alpine experience
•••
Signature dish
Raclette and fondue

Los Amigos offers margaritas, tacos and delivery in Vail

Bar Manager Tyler Jamison puts it simply: “Los Amigos is margaritas and tacos. That’s what we’re all about,” says the seasoned mixologist. “We’re good Mexican food and really good drinks — especially the margaritas.”

He might be biased, but he’s not wrong. Fresh off a three-week trip to Mexico “to make our recipes simpler and taste better,” Jamison is newly inspired and ready for the best of all margarita seasons: summer.

“I think a lot of people in the U.S. try to add too many ingredients, over-complicating something that is simple,” he explained. “You should get a zesty lime flavor, but it shouldn’t be mouth-puckering tart. Good mouthfeel. And you should get all the tastes: orange liqueur, tequila and lime.”

Owner Drew Riley, Jamison and the rest of the staff have been concentrating heavily on the restaurant’s margaritas for quite some time. With a change in local liquor laws — and a Blix delivery bike — Los Amigos now delivers its margaritas as well as other menu highlights to East and West Vail. So it’s easy to kick back at the condo and let dinner and drinks come to you. At the moment, the margaritas are available in half- and full-liter options. And they’re working toward canning them, too.

Los Amigos’ classic house-made guacamole and salsa, the Mi Amigo! Margarita with green chili-infused reposado tequila, the Mole Tequila Old Fashioned and La Fiesta tamarind margarita.
Dominique Taylor/EAT Magazine

Another memento from Jamison’s trip to the Yucatan is a tamarind marg, La Fiesta. In addition to the classic ingredients, they add a house-made tamarind syrup.

“Every single bar we went to had a tamarind margarita,” he said. “It’s smooth with a little bit of a bite to it.”

And Los Amigos’ signature margarita, two years in the making, is the Mi Amigo!, with a green-chili-infused tequila, lime and pineapple. Despite the Colorado-centric green chili flavor, it’s not spicy. Of course, if you do want spice, try the Dragon’s Teeth. Instead of infusing the tequila with fresh chilis, which vary so widely in heat and water content, Jamison has been using dried peppers to make a rather intense tincture.

“You just use a drop. If you want it super spicy, maybe two. It’s giving us a better, more consistent result,” he said.

If you want to branch out from the margarita options, try the Mole Tequila Old Fashioned. “It’s got really good añejo tequila and a mixture of mole chocolate and orange bitters,” Jamison describes. “Served on a big rock, it’s got just the right sweetness and really nice tequila.”

All of the cocktails and other bar treats are best experienced with antojitos like guacamole, queso or nachos, as well as the street tacos. Carne asada, barbacoa, carnitas, mango chicken — there are a lot of fillings. But both Riley and Jamison love the fried lobster option. Lightly breaded in panko, it’s fried and comes with fish taco sauce and mango salsa.

“It’s tangy, crunchy and everything you want in a taco,” promised Riley. Best served on the killer mountainside patio, with a margarita of course. 

Los Amigos

400 Bridge Street
Vail, CO
970-476-5847
Los Amigos

Price
À la carte street tacos start at $5; apps and entrées from $4.50-$19.75

Ambiance
Energetic bar and taqueria in the heart of Vail Village

Signature dish
Street tacos, Mi Amigo margarita

Bavarian hospitality in Vail: Pepi’s Restaurant offers warmth and history

Pepi’s was President Gerald Ford’s favorite restaurant in Vail, and it’s easy to see why. Between the Bavarian cuisine, European architecture and hospitality, sitting on the shaded deck transports you to a timeless place, where sipping a fine European wine while gazing at gondola cars dotting the terrain of Vail Mountain seems like all there is.

Pepi’s has always maintained an allure that reaches back to Vail’s origins; Austrian ski racer Pepi Gramshammer fell in love with the budding mountain town — and specifically the ski runs that went “Forever.” He opened his European-inspired restaurant and hotel in 1964. He and his wife, Sheika, infused Pepi’s with warm hospitality, which is part of the legacy.

“It should feel like home, like back in the Austrian Alps, very cozy,” said Executive Chef Helmut Kaschitz. Kaschitz grew up in Austria and brings more than 35 years of experience working at restaurants in Switzerland, Germany and Jamaica. He met his sous chef, Richard Frazer, in Jamaica, and together they make a great team: For more than 15 years, Kaschitz has been bringing new twists to traditional

German and Austrian dishes, while Frazer comes up with completely new recipes. Still, Pepi’s is renowned for its wiener schnitzel and jägerschnitzel, the latter of which features a wild mushroom sauce, so Kaschitz doesn’t dare switch those out. In fact, Pepi’s has garnered such a following with its classic menu that it always keeps 75% of the items the same.

If wiener schnitzel, bratwurst or Hungarian veal goulash don’t happen to be your thing, Pepi’s offers a host of delicious meat entrées, fish dishes, burgers, salads and vegetarian delights.

The tuna crudo is a demure tower of sashimi-grade fish and smooth avocado. With little kicks of pickled ginger relish and juicy orange segments, the fish shines without being overwhelmed. Sriracha aioli and lemon vinaigrette round out the summer dish. The rack of lamb is classically prepared, with a buttery herb crust and roasted in a hot oven. Plated with parsnip puree — an excellent foil for the lamb in both texture and flavor — roasted root vegetables round out the dish.

Pepi’s Tuna Crudo with lemon vinaigrette, avocado, jalapeño rings, orange segments, toasted sesame seeds, sliced cucumbers and shaved fennel slaw.
Barry Eckhaus/EAT Magazine

Other low-key favorites include a great burger, cooked to order and served on a buttery pretzel bun. Also, the French onion soup features a flavorful broth with a hint of sweetness and small, crunchy breadcrumbs within the melted cheese.

And don’t skip dessert: Pepi’s is known for apple strudel, with its thin and tasty pastry, light whipped cream and generous scoop of vanilla ice cream.

No matter what you order, you can taste the quality ingredients; Kaschitz and his team insist on using only the finest products.

Pepi’s open-air bar overlooks the pedestrian village, and they often host live music. The bar features a variety of wines from various global regions and on tap plenty of German beers — as well as a large selection of German and Austrian bottles and cans, American IPAs and other artisan brews. The bar menu, served after 3 p.m., includes big, soft pretzels, smoked salmon, buffalo wings, brats, hummus, salad and an assorted cheese platter. So, go ahead: Immerse yourself in Pepi’s rich Bavarian tradition, located in the heart of the Vail Village.

El Segundo offers creative tacos, craft margaritas and a terrific deck in both Vail and Eagle

The tacos are tasty, the tequila plentiful and the ambience lively. But what defines El Segundo in the summertime? That’s an easy one.

“Best deck in Vail,” said Dimitri Souvorin, chef-partner at the restaurant.

It’s hard to disagree. Overlooking Gore Creek and the Vail Whitewater Park, the lawn below might be filled with kids playing creekside, paddlers putting in and any number of people soaking up the sunshine and mountain air. Steps away is the Children’s Fountain —  “probably the best water feature for kids in the whole area,” said Souvorin. “We get parents on the deck enjoying a margarita, watching their kids playing in the fountain.”

The deck has a prime view overlooking Gore Creek.
Barry Eckhaus/EAT Magazine

Heading into its fourth year, El Segundo has hit its stride. The globally inspired taqueria and tequila bar serves a wide array of fresh, made-from-scratch food and cocktails that are big on flavors and fun. The menu swings from shareable starters like ceviche and nachos to heaping rice bowls and smothered burritos.

“But the taco list is the heart and soul of our restaurant,” explained the chef. “We love the theme, we love being a taqueria. We love the variation.”

The tacos are large — order two, maybe split an app and you can call it a day. Cruise the list and you’ll see non-traditional offerings such as the Hot Korean, with wagyu beef, Korean barbecue sauce and spicy kimchi, or the Seared Ahi with sesame sticky rice, cashew-ginger relish and tamari slaw. For the Grateful Veg, guajillo-roasted cauliflower and black beans are topped with corn-poblano relish and avocado. But there are also more classic Mexican flavors, like ancho-braised short ribs, citrus-brined pork carnitas and several fish options, from crispy cod to grilled mahi mahi. What they all have in common is Chef Souvorin’s approach to food.

“Fresh, light and from scratch — that’s really the big difference of how we do it,” he said.

And that same philosophy goes for the bar program.

“All of our syrups, all of our mixes, all of our juices are squeezed fresh,” he said. “Herradura Silver is our well tequila. Last I heard, El Segundo sold the second most Herradura Silver in the country.”

With more than 100 tequilas and mezcals, the list is daunting. But Souvorin encourages people to spend a little time with the bartenders, who are happy to put a tequila flight together. While the margaritas are the most popular — try Souvorin’s favorite, the house margarita, or get spicy with a Friend of the Devil — the other cocktails are fun, too. The restaurant puts its own spin on sangria, palomas and other Mexi-style options.

Ceviche with scallops, shrimp, fish and veggies, served with crispy corn tortilla chips.
Barry Eckhaus/EAT Magazine

“We’ve got a big restaurant and a great crew of locals here,” he said. “It’s energetic, upbeat —this place is absolutely a fun bar-style restaurant. When Cameron Douglas and I opened El Segundo it was important to us, that it be a fun, approachable, family-style restaurant.” In fact, the duo did such a good job with it they opened a second location down in Eagle. Perfect after a day of mountain biking down-valley, El Segundo Eagle’s back deck looks over Brush Creek Park and serves the same menu, down to the fresh-squeezed margaritas and creative tacos. 

Sesame Sticky Bowl with grilled shrimp, toasted sesame sticky rice, tamari-garlic slaw, red radish, kimchi, pickled red onion, cucumbers and toasted peanuts.
Barry Eckhaus/EAT Magazine