Revolution is a meat-centric piece of paradise in Beaver Creek
Welcome to the Revolution — a meat-centric piece of paradise in Beaver Creek that’s a little bit rock-n-roll and enough swank to feel upscale. All around it’s full of flavor. Revolution, in the Beaver Creek Lodge, kicks off its fourth season this year with “the best rotisserie techniques from around the world”— and right here locally.
There’s no place to après like Beaver Creek and Revolution is no exception with its hearty list of bites and hand-crafted cocktails. Bonus: food is 50 percent off from 3 to 5:30 p.m. Belly up to the bar that feels more city than resort and relax into the live music that swells in the background.
The lamb and Waygu beef skewers, seasoned lovingly, comes with a creamy side of tzatziki sauce to provide the perfect protein burst after a long day on the hill. Placed on a bed of homemade naan and the serving of three is great for sharing with your powder pal. Other yummy options include meatballs or the Revolution burger.
When’s a salad more than a salad? When it’s a hearty wedge of iceberg, doused in bacon-ranch dressing, with a side of local pork belly and a wedge of Maytag bleu. It’s slightly deconstructed and an easy plate to share before diving back into meats! Pair it with the Eric Bordelt Poire Authentique Pear Cidre from Normandy. Warning: One glass may not be enough. It’s crafted from heirloom pear trees, nearly 300 years old, and biodynamically grown. The care shows in the lightly effervescent bubbles, not too sweet and so delish.
Stick around for more rotisserie meats — Chef de Cuisine Isaiah Bonillas has found his calling. The Colorado Wagyu steak and frites comes with a light drizzle of béarnaise and Kennebec potatoes, tossed in garlic and oil with a few pieces of sautéd arugula and finished with a special smoked salt.
The Waygu comes from Paonia but in the very near future, owner Riley Romanin promises fully local meat. He’s restaurateur-turning-farmer: He’s in the midst of raising steer, from a long lineage, right here in Eagle. Pair it with a red, such as D.V. Catena, a Malbec-Bonarda blend from Argentina. The original recipe was lost for years, but Bonarda is back in favor and the result is a refreshing, easy-to-drink red.
The meat will be accompanied by produce grown on a small ranch also in Eagle that Romanin is rehabbing. He’s been busy building sustainable terrace beds so the entire meal can be from just down the road from Beaver Creek. The freshness will permeate under the guidance of Chef Jacob Hardigree.
End the meal with poached pairs, topped with house-made coconut granola with a healthy drizzle of lemon poppyseed curd. Sweet and tangy and just a little bit healthy.
Let the world go on spinning while you take your time enjoying all the restaurant has to offer.
Revolution is open for breakfast, après and dinner.
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