Soup and ski in East Vail at Grill on the Gore

When it comes to scenic places for a meal around Vail, the only thing that compares to Grill on the Gore is a restaurant on the top of Vail Mountain itself. Nestled in the valley floor with an unobstructed view of the snow-covered Gore Range, Grill on the Gore also comes with an expansive playground known as the Vail Nordic Center. 

And nothing says winter in the Rocky Mountains of Colorado like a bottomless soup bar — the ultimate pick-me-up on a chilly winter day. Whether enjoying a day cross-country skiing, fat biking or snowshoeing at the Nordic Center, or just traveling 2 miles away from the hustle and bustle of Vail Village, Grill on the Gore offers three soups every day. 

Chef John Zavoral, along with his sous chef and banquet chef, will be serving up a bison chili daily, with the other two soups changing every day. They are expecting to come up with 30-40 soups this winter, all pulling from their diverse backgrounds. Soup aficionados know that bread is a must as you slurp your way to happiness. Zavoral and his team will be serving various types of artisan bread daily, as well, including traditional cornbread and cheddar-jalapeño cornbread on the regular.

“It’s good vibes,” said Chris Desseauve, Director of Food & Beverage. “Getting outside in the fresh air beats the stress of the village. It just adds to the friendly and relaxing atmosphere that makes me feel at home.'” 

The Vail Nordic Center is the perfect place for families looking to experience the outdoors together, without skiing or snowboarding. And Grill on the Gore’s winter soup offerings has something for everyone. 

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The bison chili, on the menu daily, is a recipe Zavoral has been working on for years. Hailing from Minnesota, where they know soup, he would cook it for his sister’s Girl Scouts troop, tinkering with the recipe each time.

Other soups coming to the rotation include chicken and wild rice (Zavoral’s favorite), chicken noodle, potato leek, Thai curry and many more tasty, hearty meals in a bowl.

Zavoral and his team do their best to make their soups with dietary restrictions in mind.  “Come see us, try something new and sneak away,” Desseauve said. “It’s just an awesome place to be.”