Gore Range Brewery in Edwards serving up casual and delicious pub fare
Should you find yourself craving the quintessential “brewpub with a warm vibe, locally sourced American grub and handcrafted microbrews,” look no further than Gore Range Brewery in Edwards. Its bar seats and tables are full most nights — 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.
The 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. Simple? Maybe. Scrumptious? Yes!
And then there’s Coudouy’s passion project: brewing beer.
“I started brewing two years ago, with my friend Richard Carnes,” he said. “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.
Ultimately, between brewing beer and simply cooking, Coudouy is doing what he loves.
“I believe in simple flavors. Not too many ingredients in a dish,” he said. “The meat I use is terrific, so my hamburgers just have salt and pepper. That’s all you need. That’s when it tastes good. Very simple.”
And simply wonderful.
Thinking of summer: Strawberry jalapeo margarita, Kentucky mule and a flight of microbrews from Gore Range Brewery in Edwards. | Special to the Daily
Gore Range Brewery
0105 Edwards Village Blvd.
Eat This Week: A hill of beans
Eat This Week — Mondays in the Vail Daily
Tired of new year’s resolution stories yet? Me too. Be better, work on yourself, focus on gratitude — yes, we know the drill. All worthy endeavors, by the way. But 2021 didn’t wipe 2020 clean, and here we are, mid-climb and tired, with a fair bit of trail still in front of us. And so instead of creating a list of virtues and avoidances — exercise daily, stop spending so much money, no screen time on school nights — I’ve decided to choose a couple of things and put them on a Yes List. The concept being, instead of saying no to something, you figure out what you want to say yes to.
And one of the things I’m saying yes to is eating beans — frequently. They’re cheap. They store beautifully. They’re native to the Americas. They’re packed full of fiber, which has a multi-tiered list of health benefits. And growing them is good for the environment, as opposed to something like beef, which stresses it. And the kicker for a working mom? They’re easy and delicious.
I’m a believer in the value of nutrition, or real food, versus popping a supplement. There are apothecaries throughout China where you go in and speak to the pharmacist and get a “prescription” for yin or yang foods, for ginger, garlic, cilantro — all in response to whatever ails you, to be eaten as part of a meal, not in a capsule. And beans respond beautifully to herbs and spices, amping up their powerhouse capacity. Black pepper, rosemary, turmeric, ginger and more are natural compadres for beans, whether you’re opting for an Indian dish, as in dal, or a South American one with simple “pot beans.” As with all things, it’s the habit, not a one-off meal, which provides healthy benefits.
And so here are three workhorse recipes, ready to be customized to taste, in order to get more legumes in your diet.
Originating in southeastern France/northeastern Italy, socca (called farinata in Italy) is based on chickpea flour. After adding water, olive oil, pepper and salt, the transformation is somewhat stunning. To think a little package of bean flour can create such a delicious dish, and with so little effort, too. Bob’s Red Mill has a good product, and is available in local grocery stores. But when possible, I like to get the chickpea flour from an Indian grocer — usually called gram flour or besan — because of the nutty, sweet flavor. Socca is great as a cocktail appetizer, alongside a mixed green salad with vinaigrette, alongside soups and stews or even cooked blini-style as little crepes for crème fraiche and smoked salmon or caviar, in which case you’d omit the onion and rosemary.
1 cup chickpea flour
1 ½ cups water
¼ cup olive oil, divided
1 teaspoon freshly ground pepper
1 teaspoon kosher salt (less if using fine table salt)
1 tablespoon fresh rosemary
½ cup thinly sliced onion
Freshly grated parmesan cheese for serving
Step 1: Whisk together chickpea flour, water, 2 tablespoons olive oil, pepper and salt. Let sit for a few minutes, or up to half a day, to meld.
Step 2: Preheat oven to 450 degrees. Add remaining 2 tablespoons to oven-safe skillet — a 10-inch glazed cast iron skillet works beautifully, as does a nonstick skillet, as long as it’s oven safe.
Step 3: Add in rosemary and onion to batter, then pour into prepared pan.
Step 4: Bake 15-20 minutes, until the pancake is set and starting to brown on top. Don’t undercook it, or it won’t be as tasty.
Step 5: Cut into wedges and serve with parmesan cheese, if desired, or flaky salt and more fresh pepper.
Red Lentil Dal with Tadka
There is no easier legume to prepare than the lentil. No soaking, no prepping; it also keeps wonderfully in the fridge for several days after cooking. At its simplest, Indian-style dal is some form of lentil — and there are many options — water and salt. I like to cook my dal with turmeric, an antioxidant that helps combat inflammation and is a natural foil for lentils. But to give it an extra boost, the sort that has you eating spoonful after spoonful, chasing flavors, try adding a tadka, or tempered oil, after cooking. All you do is heat oil or ghee, add in spices and/or aromatics, and then pull it off the heat. Swirl into the dal, and boom: pure deliciousness.
This dal is excellent as part of an Indian meal, but makes a wonderful simple lunch, especially with a side of rice or store-bought flat bread, warmed in the toaster, and some plain yogurt and sliced cucumbers.
1 cup split red lentils
3 cups water
½ teaspoon turmeric
1 teaspoon salt
Tadka: The most important flavors in this tadka are the mustard seeds and curry leaves. That said, anything can be left out and it will still be delicious. You really just want to amp up the flavor a bit, so don’t let a specialty ingredient or trip to the grocery store stand between you and this dish.
2 tablespoons grapeseed oil, olive oil or ghee
1 teaspoon black mustard seeds
½ teaspoon cumin seeds
4 whole dried red chiles
1 serrano chile, minced
1 sprig curry leaves
1 garlic clove, minced
Step 1: Rinse lentils, then put in a saucepan with turmeric, salt and water. Bring to a boil, then turn heat down and simmer, covered, until they are soft. This could take anywhere from 15-30 minutes, depending on the size and freshness of your lentils. If you like a thick dal, cook it down more. If you prefer a thinner one, maybe add a bit more water — it’s a very forgiving and easily customized dish.
Step 2: For the tadka, heat the oil in a small saucepan over medium to medium-high heat and add the mustard seeds, cooking for 15 seconds. They will pop, so be careful; you can use a lid for the pan to keep the oil from spattering overmuch. Add the cumin seeds and cook for another 30 seconds, swirling occasionally. Finally, add the chiles (dried and fresh), garlic and curry leaves, cook for a few moments and then pull off the heat. Note that the curry leaves will also cause the oil to sputter rambunctiously, so be careful.
Step 3: Add the tadka to the dal, and serve.
Pot of Beans
Canned or frozen beans are all well and good, but nothing can compare to a pot of freshly cooked beans. I use the pressure cooker if I’m going to puree them for a dip or refried beans — especially if I’ve forgotten to soak them ahead — but honestly the best way to cook beans is soaked ahead of time and then slowly simmered on the stove. Not only do you get tasty beans, but also a bean broth that can be used in a variety of ways — served with the beans in a bowl, as an enchilada-style sauce or as you would consommé, perhaps in little espresso cups.
There are many wonderful ways to embellish beans, and the classic way has you adding beans and water to a mirepoix, a dice of onion, celery and carrot. But for the best bang for your buck, just go for diced onions and a couple bay leaves during the initial cooking. Then add extra flavors with a sofrito afterwards.
Conventional wisdom says salt or acid inhibits the cooking process, but according to Steve Sando, who grows and distributes heirloom produce, salt doesn’t seem to affect the cooking or texture. Therefore, I like to pre-salt my beans when soaking.
Serve these in a bowl during taco night, or simply with some warmed tortillas as a light supper.
1 pound beans such as pintos, yellow eye, Rio Zape or any other meaty bean
2 tablespoons plus 1 teaspoon salt
1 tablespoon oil
1 large onion, diced
2 bay leaves
2 tablespoons oil
1 large onion, diced
Half a bunch of cilantro, sliced, tender stems plus leaves
5 cloves garlic, minced
1 cup tomatoes, chopped
2 serranos or jalapeños, minced
Step 1: Pick over and then rinse the beans. Add to bowl with 2 tablespoons salt and 8 cups water. Soak beans for 12 to 24 hours. If you don’t have time to soak the beans, they will need to cook longer, and might not hold their shape as well — but it is not a big deal.
Step 2: Drain the beans. Heat oil in large pot, and sauté onions until it starts to brown. Add in beans, 6 cups water and last teaspoon of salt. Bring to a boil, then reduce to low and simmer, covered, about an hour, until the beans are tender. Peek in on them occasionally, to make sure they have enough liquid.
Step 3: Meanwhile, make the sofrito. Heat oil in sauté pan, then add onion and sauté until it deepens in color. After about 5 minutes, stir in garlic and cilantro and stir for about 30 seconds. Then add the tomatoes and chiles and cook until the tomatoes are quite soft and burnished in color, and the juice has evaporated. Take off the heat.
Step 4: When beans are done cooking, add the sofrito and meld the flavors. This is good the day it’s made, but is even better the following day.
Kirby Cosmo’s celebrates 15 years as Minturn’s “Cheers”
Who opens a business on New Year’s Day? Mark Tamberino, that’s who — because when the winds blow in your favor, you set sail. The owner-operator of the much-loved Kirby Cosmo’s BBQ in Minturn bought what was originally JB’s BBQ, which came with the recipe for the best barbecue sauce he’d ever tasted. And after a short period of time that included a remodel, a green light from the health department and the happy news that he and his wife, Emily, were going to be parents, he opened his doors for what would be a 15-years-and-counting foray into restaurant ownership. He changed the name to Kirby Cosmo’s, in honor of a beloved German Shorthaired Pointer, and the rest is history — with some blood, sweat and tears for good measure.
Kirby Cosmo’s is more than a restaurant. It’s a gathering spot, social center and neighborhood bar. During an average non-pandemic day, there might be tables full of EMTs or ski patrollers, families with kids, a packed bar, locals who don’t need a menu and visitors stopping in for the first time or a once/year visit to their favorite “best kept secret spot.” Everyone gets the same service — warm and friendly — and nobody leaves hungry.
“It’s such a compliment to have people eat here time and again,” Mark said. “My dad always said, if you feed the UPS or FedEx guy, then you’re doing pretty well because those guys go into every place, every day; they can eat whatever they want.”
What most people want to eat when they come through Kirby’s door is barbecue — Carolina-style with smoked meats, a balanced sauce and classic sides. As for the age-old question: what’s more important, the sauce or the rub, Mark has his own opinion.
“I really think it’s a matter of the type of smoke that you put into the meat and the sauce that complements it,” he said. “We source peach wood from the Clark Family Orchard in Palisade, just a couple hours down the road. Our sauce is an Eastern Carolina vinegar-style sauce. It’s really smooth. It’s got just enough tang, just enough sweet, just enough smoky flavor in it to be really well-balanced.”
Fan favorites include the pulled pork, chicken wings, pig wings and the St. Louie short ribs.
“They’re awesome, meaty, fall-off-the-bone tender,” Mark enthused.
Devin Schow, Minturn resident and Kirby Cosmo’s regular for a decade, opts for the Cowboy Cup: baked beans, pulled pork, cole slaw, jalapeño mac and cheese and barbecue sauce layered into one hedonistic cup. His wife, Krista Driscoll, is a sucker for the pig wings, and the wintertime-only turkey chili.
“When we get really busy, Kirby’s is 90% of our diet,” Driscoll joked. “Every time you go in there you know at least one person, so you’re never drinking alone.
“It’s kind of like Minturn’s Cheers,” she added.
“It’s a super popular place in summer,” Schow said. “It’s the first bar if you’re coming down from Two Elk, or walking back from the concert series. Mark loves the locals, but he also loves random families from wherever. It makes it a homey kind of restaurant. And there’s never a feeling of being rushed out the door.”
Mark grew up in the Baltimore area, as did Emily. They met in high school, “dated each other’s best friends,” and then went off to college. They re-met after graduation, fell in love, got engaged and decided to move to Southern California. She worked at the Windward School, teaching celebrity’s kids among others, and he pursued a career in environmental science, which had been his major. But they longed for Colorado. Emily’s family had a home in Vail, so it was a special place they visited often throughout her childhood. Emily introduced Mark to Vail, and it became just as special to him. In fact, they got married at Piney River Ranch, which Emily described to Mark as “the most magical place in the world.”
“We knew we wanted kids, and our hearts kept getting drawn back to Vail,” Mark explained. “It seemed like the perfect place to raise a family.”
And so they plotted another move. He flew out and couch surfed while perusing the Vail Daily classifieds, looking for a job and a place to live. Emily took a job at Vail Mountain School before heading to Vail Health, where she still works. Mark ended up at Minturn-based Arrigoni Woods, as a project manager, where he worked for a year. It was a fortuitous landing spot, as Balz Arrigoni helped him remodel the interior with his European wide-plank natural wood when he bought JB’s BBQ.
In fact, much of his life helped prepare him for owning a barbecue joint. His father was a meat man, heading down to the railroad tracks to walk through the cattle cars and hand select the cows that would be sent for butchering and processing. After working for Oscar Meyer for a couple of years, Mark’s dad opened his own shop, selling meat to restaurants and the public. He had the business for 47 years, and Mark worked his way up, learning about quality meat, primal cuts and other butchery lore. He also worked in restaurants since his high school days, starting as a busboy.
“By the time I was a junior in college, I was tending bar,” he said. “Did it all my life, I was always in the F&B industry in some fashion.”
Experience can only get you so far though. Mark’s love of service has gotten him the rest of the way.
“We learned as we went along,” Mark said. “It was trial and error, but I think the consistency is now what shines through.”
For the first couple of years, he and Emily lived nearby in Minturn.
“I figured the only way I’d have a successful marriage and family life was if I didn’t live next door to my restaurant,” he said, laughing.
And so they moved first to Wildridge and then to Gypsum.
The Kirby family
Part of that consistency is long-time employee Ingrid Marroquin, who’s been with Kirby Cosmo’s for almost 13 years.
“She’s our kitchen manager, so she makes sure that the kitchen runs on a day-to-day basis,” Mark said. “She takes a certain pride in the food that goes off the line. She keeps the consistency here on point. And that’s a testament to our 15 years. We’re very proud of her, and very happy that she’s part of our team.”
And while Emily does all the marketing for the business, the couple’s daughters — they now have two — also get involved at times.
“They’re pretty good at it,” Mark said with pride. “Lucy loves to work in the kitchen, doing things like making our scratch sauces and the banana pudding. Hannah really likes to ham it up with our customers, she’s really good out front with the customers. They’re both such hard workers.”
And as for Emily, in addition to doing the marketing, she also is supportive by doing all the family sort of things like taking kids to lacrosse games that so often are impossible for restaurant owners to do.
“That is a lovely woman right there — can’t say enough about her,” Mark said.
This past year has been a challenge for the restaurant — harder even than the economic downturn of 2008. But Kirby Cosmo’s has managed to ride the pandemic wave, thanks in part to the easy portability of its menu as well as the diversity of its offerings.
“Kirby’s has so many different angles of a business: we’re a farmers’ market business, catering, bar and restaurant, we’re to-go, we’re stewards in the community,” Mark said, listing the different aspects of the business. “Kirby’s is a pretty well-rounded business. I never dreamed it would be so well-rounded and versatile.”
And it’s also intrinsically part of the vibrant Minturn scene — it certainly wouldn’t be what it is in another corner of the world.
“The town of Minturn has shown such incredible support for Kirby Cosmo’s,” Mark said. “Without this community, we never would have made it. Minturn rocks.”
Current hours: 11 a.m. to 9 p.m. daily; take out or dine in
The Left Bank celebrates 50 years in Vail
Five decades in a mountain ski town is a long time for a business, especially for a restaurant.
The Left Bank celebrates its 50th anniversary this season. The French eatery opened up on Nov. 24, 1970 to then-owners Luc and Liz Meyer. The Meyer’s were not only new to Vail, but new to America. Liz had grown up in Europe and Africa and Luc was raised in France. They met in the Bahamas of all places, got married in the Virgin Islands and came to Colorado on the recommendation of a friend they met there.
“We came to Colorado and visited Steamboat, Aspen, Breckenridge, Crested Butte and nothing felt as right as Vail did to start a French restaurant,” Luc said.
Things moved fast for the Meyer’s once they got to Vail in September of 1970. The birth of their first son came a few weeks after their arrival and they signed a deal to open a new restaurant just weeks after that. Although Luc had a friend working with him as a chef at the beginning, that chef’s wife did not like it in Vail and they moved shortly after he started.
“Claude quit and I came home and told Liz, ‘Today, you start. You are in charge,’ and we had 107 dinners that night,” Luc said.
The Left Bank’s name is a nod to the Left Bank of the Seine River that flows through Paris and is known for its restaurants, boutiques, Musée d’Orsay and the Eiffel Tower. The menu back then featured classic French dishes like onion soup, escargot and coq au vin.
The couple worked hard and their efforts were recognized, especially once President Gerald R. Ford started coming to Vail for vacations in the 1970s.
“He always came to the Left Bank for his birthday on July 14. He liked the liver and the trout and he loved dessert, especially my homemade ice cream,” Luc said.
Not only would the president dine at the Left Bank but so would American politicians and foreign dignitaries like Henry Kissinger, Pierre Trudeau and Margaret Thatcher. Celebrities and world-class athletes came in as well. Robert Redford, Natalie Wood, Andy Warhol, John Denver, Bob Hope and the cast from “Charlie’s Angels” all have signed the guest book.
Chelain, who grew up in the French Alps in Grenoble, France, started his 35-year culinary career in his teens and came to the states at age 26. He found Vail in late 1998 after being in Florida, California and the Midwest.
“I literally picked this place on a map,” Chelain said about coming to Vail. “I found out about the Left Bank two days before I was driving here.” The two Frenchmen bonded and Chelain landed his dream job.
“It was almost like an apprenticeship, working underneath Luc and Liz and learning the business and all the nuances that go with a restaurant, it was so valuable,” Chelain said.
“The restaurant was like Liz and Luc’s ’baby’ and they’d built it up to the point that it was not just about cooking food, it was also about being a good interpreter and to keep that legacy going for them,” Chelain said.
In order to maintain the tradition, Chelain also had to make it his own.
“There were big shoes to fill so the important thing when I took over was not to change everything. It was the Left Bank and that’s what we were going to do and little by little we would change a few things, reinvent and try to make it even better and try to appeal to the next generation,” Chelain said. “I’d start by doing specials and if people liked the dish, we’d put it on the menu.”
“We always had Black Angus beef before, but now I’ve added waygu New York strip, or waygu Beef Wellington from a filet, and I can tell you, that is a super popular dish now, the ‘waygu Wellington,’” Chelain said. “But, even though we add new things, we still carry out traditional French techniques in the kitchen.”
In 2014, Chelain did a complete renovation of the Left Bank’s decor and brought in world-renown interior designer Katia Bates of Innovative Creations in Fort Lauderdale, Florida. Bates, an Italian native, was the designer for Versace’s mansion in 2000 and in 2004. Bates was able to update the Left Bank and give it a brand new, light, fresh look with the use of blue hues and white leather and iron chandeliers with tiered glass and crystal drops.
The wine cellar is prominently showcased in the dining room behind large glass doors and glass walls. The artwork exhibits an airy feeling and the deep blue velvet and leather detail on the booths and pillows brings in a cozy yet chic feel. The Left Bank’s updated look is in a class of its own in the Vail restaurant scene.
In addition to updating the restaurant and evolving the menu over the past 15 years, Chelain is also looking to the future. He wants more people to enjoy the Left Bank not only by dining in, but also by being able to bring a taste of the Left Bank home. Window by Left Bank is Chelain’s latest concept.
Window by Left Bank is a collection of ready-made menu items including the Left Bank’s legendary French onion soup and tomato soup. You can build the perfect meal by adding other favorites like escargot bourguignon in the shell or prime osetra caviar. There are also ready-made entrées that you can finish at home. Impress your dinner guests with Iberico bellota marinated pork lion or duck leg confit sous vide. You don’t have to let them know that chef Chelain did all the work.
Chelain, who is barely 50 years old himself, is still a bit in awe of this banner year for the Vail landmark.
“The Left Bank definitely didn’t achieve the 50-year mark alone. There have been many people involved over the decades. Tremendous dedication and understanding have gone into what this restaurant is all about. It’s the history, the quality and the special feeling people have the moment they dine with us. Our goal is to maintain the legacy while raising the bar of excellence in the 21st century,” Chelain said.
Left Bank is located on Gore Creek Drive in Vail. Visit www.leftbankvail.com for more information about the restaurant.
Eat This Week: ’Tis the season to dine alfresco
Eat This Week — Mondays in the Vail Daily
With dining room capacities in a state of flux thanks to public health orders, restaurants have had to become creative with their service. And some have opted for rather enchanting solutions.
Chef Paul Ferzacca has invested in an exclusive experience for La Tour diners. Faced with the reality of entering winter during the COVID-19 pandemic, the well-seasoned restauranteur has maximized the use of La Tour’s outdoor patio with eight charming “crystal cabins.”
“This is going to be a fine dining experience in your own private crystal cabin,” promised Ferzacca. “Obviously this is increasing my capacity from 25% to about 50% or so, which is really nice, because restaurants can’t survive at 25% capacity. So hopefully it will keep this landmark restaurant operating.”
The structures are heated and have four sides of clear windows, allowing guests to enjoy the ambiance of Vail Village from the comfort of their own table-sized chalet. Two to four people from the same party are recommended for each crystal cabin, and Ferzacca says there will be a minimum price required that covers a five-course menu but excludes beverages, tax and gratuity. The minimum will change depending on time of year and occupancy. For more information and to book, call 970-476-4403 or visit latour-vail.com.
Every dining establishment has needed to shift throughout 2020. Outdoor dining, which is classically limited in winter months, has certainly become the new normal for this season.
McConnell said the summer months were busy, but now with reduced capacity in the restaurant and an unknown winter ahead, McConnell and Splendido chef-owner Brian Ackerman didn’t waiver on making yet another pivot and doing what Splendido does best — creating memorable experiences for guests.
“It’s an incredible opportunity for us and for our guests,” McConnell said. “Obviously it’s in response to these challenging times of having to reduce our indoor capacity, so of course we wanted to think of a way to do that, but we didn’t just want to pop up a tent.”
Splendido’s outdoor patio has been transformed into the winter wonderland by the name of “Yurtopia.” Dining in them combines an experience of exclusive luxury with a charming winter aesthetic — ideal for a romantic date night or celebration meal with family.
Each yurt is constructed of waterproofed canvas with a custom-built wood base. Electric heat is used to warm the space and blankets are available for those chillier evenings. Guests can order from the regular nightly menu or have chef Ackerman create a unique tasting menu of Colorado flavors and wine pairings. Yurt rentals at Splendido are for the entire evening and have a food and beverage minimum based on the date and time of year they are requested. For more information and to book, call 970-845-8808 or visit splendidorestaurant.com.
Tents and more across the valley
Drunken Goat in Edwards just recently had an outdoor tent installed. Owner Casey Glowacki said they hope “to accommodate more patrons that would feel more comfortable dining in that type of setting.” The tent can also be rented for private events.
Doug Abel, owner of Juniper Restaurant in Edwards, said Juniper has erected a tent in the front of the restaurant this winter to accommodate guests in a safe, warm and comfortable environment.
“In addition, Juniper and Main Street Grill have also installed a tent at the entrance to the building to keep our common area warmer for our guests to utilize the breezeway and foyer area,” Abel said.
Abel said he and industry peers understand that dining in has its challenges during a pandemic and that they certainly appreciate apprehension.
“The best way to support your local restaurants during this trying time is to order takeout,” he added, “or purchase gift cards to give or use in the future.”
At Vin48 in Avon, they haven’t sat people at their signature curved bar since June, as an extra precaution for guests and staff. And for the upcoming winter they purchased multiple air purifiers with HEPA (high-efficiency particulate air) placed throughout the dining areas and bar.
“By Christmas we will have four 10-foot heated yurts for our patio,” said Greg Eynon, Vin48 co-owner. “The yurts will seat one table each and will be available for the whole evening with a food and beverage minimum.”
Hotels have made extensive accommodations as well. Maya in the Westin Riverfront will be tenting its expansive patio to be able to accommodate more diners with social distancing precautions in place. For those who want to stay slopeside, The Ritz-Carlton, Bachelor Gulch has lots of outdoor space, heaters, twinkling lights, comfortable open-air seating, champagne and a raw bar. New this year, daily street tacos will be served outdoors.
From the mountain to the village
Guests need to start planning their on-mountain meals at Vail and Beaver Creek as well. Capacity is being restricted at all on-mountain dining locations this winter in order to allow for physical distancing both for guests and restaurant staff.
“Guests who would like to sit down to dine can book their table through our new ‘Time to Dine’ platform on the EpicMix app — a convenient way to help you book your mealtime, so you can enjoy skiing and riding without worrying about the lunch rush,” explained Hannah Dixon, senior specialist of communications for the ski destinations of Vail and Beaver Creek. “We are also offering grab-and-go food at many of our dining locations for guests who would like to eat outside. Due to limited capacity in all of our on-mountain dining establishments, we also recommend bringing your own snacks and water to the mountain this season.”
Mia Vlaar is the economic development director for town of Vail. She says the town is introducing a food truck pilot program that includes two food trucks from Vail restaurants; one in each village will operate during peak times in order to provide guests and residents with alternatives to sit-down dining and address the reduced capacity at restaurants on and off the mountain.
“We know that we’re going to see more people in the villages, we already have,” shared Vlaar, “and then as it gets busier as we go into the festive season, we anticipate there are going to be more people looking for alternatives to sitting down in the restaurants with those limits.”
Town of Vail has been in conversations with Root and Flower and Moe’s Original BBQ for the pilot program.
“I want to commend both Sam Biszantz and Jeff Kennedy for stepping up and being willing to give this a try,” she adds. “We don’t have any plan for any robust food truck activation by any means, we just think this very minimal activation will help adjust to those capacity limits.”
Town of Vail also has placed about a dozen outdoor tables around the villages in conjunction with the open container allowance, and will also have new “domes” constructed that will house one picnic table.
Strolling musicians have already taken to the streets of Vail on Fridays and Saturdays, on the move and playing live during après ski time to provide musical entertainment — masked, of course.
“We still are continuing with our Vail après program which is really focusing on that après ski time frame,” Vlaar said. “At four o’clock everyone rings the bells and the musicians will be ringing their bells as well when they are out there performing. So Vail après will be another element that will hopefully surprise and delight after the ski day.”
Even if they don’t have personal crystal cabins or yurts, most restaurants are making it possible to dine or imbibe outside. In Lionshead, Blue Moose Pizza, El Sabor and Garfinkel’s are installing tents, and Concert Hall Plaza has put in awnings and breezeway walls. El Segundo in Vail Village has put heaters on their patio to make winter a little warmer.
“During après and dinner, we will have an outdoor bar on the patio where guests can get drinks and social distance on the heated patio,” said Ron Girotti, general manager of El Segundo. “Our goal is to not only provide a waiting area for people waiting for tables, but to create a fun outdoor bar experience for anyone who wants to hang out.”
Tents are already installed and being used in at The Sebastian and Vail Chophouse.
“In normal winters, we enjoy beautiful bluebird patio days,” said Tami Garrett, marketing manager for Vail Chophouse. “Often due to much-beloved snowy days and weathered mountain mix, we have many unusable patio days. Tenting allows us to guarantee that we can provide ample seating necessary to provide critical revenue support for maintaining staff and operational costs while also providing a safe and enjoyable dining experience for valley locals and guests alike.”
Locals rally to help save Vail Valley eateries
At times, the year 2020 has brought out the worst in people, but it has also brought out the best in people. Save Our Restaurants is one example of locals doing what they can, where they live, right now to make things better.
Edwards residents Melinda Gladitsch and Beverly Freedman have been thinking about ways to help out local restaurants during the pandemic for quite some time and knew there were several individual efforts taking place in municipalities but no countywide efforts.
“We finally decided to make it happen by approaching key organizations across the county for buy-in, setting up social presences on Facebook and Instagram and launching the campaign,” Gladitsch said. Save Our Restaurants just launched this week.
The goal of Save Our Restaurants is simple: Order out at least once per week and share your experience on social media to spread the word.
Even with the vaccine coming to Colorado and Eagle County and hope on the horizon, there is still a long road ahead. State and county safety mandates are still in place to help stop the spread of COVID-19. Eagle County restaurants are currently operating at 25% of capacity, or at 50 people or less, whichever is fewer.
“Our restaurants are facing strict dine-in restrictions and a large part of our population may not feel comfortable dining in anyway. But everyone can do their part to help our restaurants survive by ordering out frequently,” Gladitsch said.
Save Our Restaurants reached out to several local organizations including the Vail Valley Partnership, the Vail Chamber & Business Association and Beaver Creek Merchant Association to help get the word out and they promptly backed this grassroots effort.
“I feel like we are a community of action-oriented people. When we see a need and feel passionate about it, we try to take action. Beverly Freedman is an excellent example of that. She pushes for what she believes in,” Gladitsch said about her friend and cofounder of Save Our Restaurants.
Eagle County restaurants do not need to do anything to participate in the program because this effort will be driven by local and visiting diners.
“We look forward to seeing this effort grow and make a difference,” Gladitsch said.
The pasta course at Zino Ristorante is the main event
Something special emerges
when talent and passion meet in the kitchen. At Zino Ristorante in Edwards, it’s the gift of homemade
pasta and hand-tossed pizza. This feel-good community hub is known for a casual
elegance that delivers pleasure in rich Italian flavor, curated by General
Manager Giuseppe Bosco and Executive Chef Nick Haley, both partners in the delicious
After descending down Zino’s beautiful stairs into
the warm and inviting dining room, start your evening with the Antipasti Misti,
a lovely medley of meat, cheese and accoutrements that pairs like a dream with
Any of the hand-tossed,
brick oven-baked pizzas at Zino are worth a try, especially since the dough is
prepared in house, then rotated and stretched with clenched fists, then topped
and slid into the wood-fire oven. Haley’s pizza dough recipe is a more traditional
Neapolitan method, and he’s nailed the flavors and textures. In the true Neapolitan way, no
rolling pin is used to shape the crusts, using 100-percent Italian wheat flour.
of other Italian flours you can buy are just milled in Italy, but they are
getting the wheat from other places,” Haley explains. “What we are using here is not as bleached, so
you can actually see a lot of the texture and there is a lot more color to it
making your dough.”
New this summer is the
Melanzane Pizze, made with roasted eggplant, fontina cheese, basil panko,
parmigiano and marinara.
Like the peak of a show’s crescendo, the pasta
course at Zino is the main event. The Pappardelle staple with veal meatballs
has always been a crowd favorite, and the Tagliolini that Haley introduced this
summer will certainly raise some approving eyebrows. This thin ribbon pasta
dish is adorned with Manila clams, red pepperoncini, shiso butter, garlic and
forget about the secondi piatti — the main course — of your meal. Dishes highlighting roasted chicken, pork, veal or
scallops each interact with a unique setting, like the Pork Chop Milanese with
whole grain mustard, pear chutney and summer cabbage salad, or Diver Scallops
over sweet corn risotto, pancetta and lobster butter.
For dessert, go for one more taste of Italy with the
authentic and delightful Tiramisu. And maybe an espresso, too.
Dine inside a gondola car
There’s an exciting new way to dine in the Vail Valley, but it isn’t at a brand new restaurant. The Blue Plate in Avon took a familiar mountain town icon and has reimagined the dinner table and surroundings to create a fun new way to enjoy a meal with friends.
co-owner of the Blue Plate with her husband, Adam, who is the executive chef,
came up with this idea after a friend suggested it to her.
“My best friend
gave me the idea. She showed me a different kind of gondola dining, it was much
smaller, but really nice as well. What would be more fitting than dinning in a
gondola in the Vail Valley?” Elli Roustom said.
Elli soon ordered not one but two gondola cars to be delivered to Eagle County. From there, she and Adam enlisted the help of Balz Arrigoni or Arrigoni Woods on the interior finishes of the gondolas. “We just put it in his hands and knew he would do an excellent job. He had the perfect idea and a great vision and we were blown away by his work.” Roustom said.
In just three
weeks, the gondola cars were transformed into little dining rooms complete with
custom European wood with
intricate details and traditional Austrian textiles. In fact, Elli ordered the
fabric for the curtains from Austria and made them herself. “Each private
gondola cabin embodies the luxurious warmth of an Alpine chalet,” Roustom said.
The gondola cars, affectionately referred to as Hansel and Gretel, have air conditioning and heat so they can be used year-round and have their own lighting system and music piped in.
The gondola cars can fit up to four people for a special dinner or celebration. Guests can choose between two special menus: an alpine menu or chef’s tasting menu. Both menus serve four courses and guests may choose to add wine pairings, or talk to the staff about customizing everything from the menu to the music. You have a dedicated server who takes care of only you that evening, ensuring a special experience.
“Everyone who has
dined in the gondola cars so far has been absolutely ecstatic. It is just so
much fun and something not seen in the valley before,” Roustom said. “So far we
have had multiple birthdays, anniversaries, a couple of marriage proposals as
well as just sharing this experience with friends and family.
Vista at Arrowhead pairs delicious dining with sprawling mountain views
With wraparound patio seating and wide windows in the dining area
that frame sprawling mountain views, Vista at Arrowhead lives up to its name.
Here’s a place where mountain lovers can bask in the glory of summer sunsets,
where golf lovers can unwind after a day on the course. Located within the
Country Club of the Rockies in Arrowhead, Vista’s location and cuisine make a
Live music every night of the week keeps the vibe at Vista social
and fun, so settle in early on with a refreshing cocktail like the Blood Orange
Cellotini, a zesty summer favorite that includes housemade blood orangecello,
or choose from among five different takes on the classic Moscow Mule, each
served up in a cool tin cup. Sit back and sip from a drink menu that also
includes specialty cocktails, beer and wine while listening to the lighthearted
tunes of legendary piano man Micky Poage on Monday through Friday evenings — or
a rotating lineup of guest musicians who set the scene on Saturday and Sunday
While taking in the music and the beauty of the evening’s
shifting light, order a few small plates. The sesame tuna poke is a standout
first course that owes its mingling of sweet and spicy flavors to peaches and
Sriracha in the mix. Among salads, the beet and burrata salad is a luscious
combination of flavor-bursting beets sliced paper-thin and splayed out on a
plate that also includes peppery arugula, pickled red onion, grapefruit and a
generous portion of creamy burrata, all drizzled with a honey-lemon vinaigrette
and dotted with pistachios.
Flexibility is a highlight of Vista’s menu, which is organized in
sections to make it easy for diners to create a plate of favorites or select
from chef-composed options. Choose your own meat, sauce, sides or vegetarian
option — or pick from entrées
that include the pan-seared Alaskan halibut served with grilled asparagus,
sweet pea ravioli and a blood orange sauce that brings sweet, citrusy flavors
into each bite. Yes: the beloved grilled Rocky Mountain ruby red trout piccata
remains on the menu — and for good reason.
“One of the most exciting things about the summer for me is the
chance to feature more fresh, local ingredients,” says Executive Chef David
Collins, who co-owns Vista with Daryl DeYoung. “We feature Colorado products
and spirits all year long, but summertime is the time to get creative with
local produce and anything that’s in season,” Collins adds.
Purple shadows stretch out across the golf course by
dessert time, but that’s no reason to go just yet. You’ll want to stick around
for a taste of the crustless mascarpone cheesecake that’s topped with blueberry
compote, or the beyond-the-norm coconut crème brûlée. Both of these desserts capture a just-right level
of sweetness to leave you with a sense of final delight
Terra Bistro features summer menu of light fare that is high in quality
Chef-owner Kevin Nelson has
been with Terra Bistro in the Vail Mountain Lodge in Vail Village since 1993, when
he started as a chef’s apprentice. His more than two and a half decades at the helm provide a
consistency of quality not found in many other restaurants.
The focus of Nelson’s summer menu is lighter
fare, with an emphasis on seafood and a broad range of garden-grown herbs,
greens and vegetables.
chef-owner cares a bit more about the food and experience,”
Executive Manager Katie Fiedler
Anderson says, pointing to Terra Bistro’s dedication to high-quality, locally sourced
ingredients and the impeccable service of its wait staff. The restaurant also
happily adapts to gluten-free, vegetarian, vegan and allergy-restricted diets. The
menu begins with a slew of starters that run the gamut from fried goat cheese
with vanilla honey, roasted beets, pine nuts and watercress to sushi-grade ahi
poke tuna with fried rice “tots,” sesame-Sriracha
dressing and yuzu aioli.
The standout is the Wagyu
tartare, mini bites of surf and turf built from Idaho-raised beef with an
oyster emulsion, accented by lemon oil, capers and pickled mustard seeds and
served with gaufrette potato chips for scooping.
The idea, Fiedler Anderson
says, is to take a central ingredient and prepare it in a surprising way.
Another prime example of this is the creamy basil carrot salad: roasted carrots
crowning crisp harvest greens, herbs and crunchy pumpkin seeds all tossed in a
vivid yellow, peppery basil-carrot dressing.
The main course selections
allow the restaurant’s focus on globally inspired, multicultural cuisine to really shine. If
craving seafood, the lobster tagliatelle combines Maine lobster claw meat with
an aromatic mirepoix, mild jalapeño-basil butter and pine
nuts, or choose the new Icelandic cod with marrow beans, bacon broth and black
Terra Bistro boasts one of
the best happy hours in town from 5 to 6 p.m. daily, with $3 Coors and Coors
Light, $8 glasses of select wines and $11 specialty cocktails featuring spirits
sourced from across the state. Small plates range from $7 to $9 and include
tastes from the starters and salads sections of the dinner menu, plus a few
unique choices such as the corn soup with coconut, basil and Old Bay spice or
the beef skewers with socarrat, pineapple and coconut cream.
Wine and food pairings are
expertly crafted by Terra Bistro’s in-house sommelier from an extensive list of
glasses and bottles, and chocolate molten or dense, sweet tres leches cake
provides a sweet conclusion
to the meal.