Snacks and Small Plates — $6 - $16; Large Plates —
$26 to $36
A local favorite —
low-key with upscale quality and service
Sautéed Manila clams in a seasoned tomato-clam sauce, with a Fresno-jalapeño biscuit
The chefs at Vin 48 are all about mixing it up. They’ll run specials on a nightly basis, and the dishes that become a hit may make their way onto the menu for a few weeks. Some things don’t change, like the mussels — a house favorite with chorizo, oven dried tomatoes, and a seasoned white wine sauce worthy of dipping slices of focaccia and spooning up mouthfuls.
Guests who have already been to Vin have likely established what they love, but this restaurant is the place to keep your palate exploring.
This summer, instead of the mussels order the sautéed manila clams — they are mind-blowing, and I would have never ordered them on my own because I love the mussels so much. In the center of the dish, a fresno-jalapeño biscuit soaks up the tomato-clam broth surrounding it, and thick rectangles of house-cured pancetta can accompany every bite of clam meat you eat.
Every week the restaurant receives a whole heritage breed hog from Mountain View, which the kitchen staff breaks down in house. In addition to grilling and braising, they often cure, brine and smoke it with wood from Palisade that carries notes of fruits like peach, cherry or apple.
“I don’t think too many people are using rustic-style barbecue in a finer setting,” says Sous Chef McLean Hyde, “so we are having a lot of fun with it.”
This restaurant wine bar is known for its wide-variety of by-the-glass selections. Try the clams with a glass of Ovum Riesling from Oregon’s Rogue Valley, and don’t miss out on the La Quercia prosciutto burrata small plate, ideally with a pour of crisp Kerner from Alto Adige.
Happy hour is one of the best times to visit Vin, especially in the summer when you can sit out on the patio, or in the wine bar on chilly evenings. From 5 to 6:30 p.m. daily, enjoy wine-by-the-glass specials for $5, and a selection of small plates for $8, including the burrata and mussels, as well as dishes like braised goat tacos, wild mushrooms, smoked pork belly, and grilled broccolini and long beans.
The kitchen maintains a menu of about 15 exceptional small plates, so ordering a variety for a group can be fun. The restaurant also features roughly five large plates on their menu, and nightly specials. Entrée-sized dishes like grilled Colorado bone-in lamb loins and Mountain View Ranch Pork du Jour satiate larger appetites, or more classic, appetizer-then-entrée dining rhythms.
“We just have fun taking traditional things and turning them a little bit,” explains Hyde. “We still enjoy playing with contemporary offerings, but also with wholesome, rustic flavors that people love and come back for.”
Gluten-free folks and vegetarians, rejoice: here’s what you can eat at Vail Beaver Creek Restaurant Week
You’d be surprised at how many establishments have options for people who can’t or don’t eat meat, wheat, barley and rye.