The Remedy Bar |

The Remedy Bar

Ceviche Yucateca with rock shrimp, onions, corn nuts, tomato citrus and leche de tigre paired with Ceviche Amarillo with bay scallops, onions, cucumber, tomatillo and amarillo leche de tigre. | The Remedy Bar | EAT Magazine Summer 2016
Justin Q. McCarty |

Cocktails $14-$15, Starters $6-$20,
Mains $16-$44

Bright, spacious
and inviting
Signature dish
Tuna Huarache, Kalbi glazed beef ribs

One Vail Road | FOUR SEASONS RESORT VAIL | 970.477.8600 |

Forget whatever notion the term “hotel bar” brings to mind, as the space occupied by The Remedy in the Four Seasons is sure to meet that idea, eclipse it, and set the standard for future hotel dining experiences.

“We’re not just focusing on one style or one demographic,” says Executive Chef Marcus Stewart. “We try to offer an experience for everyone who comes here and be approachable for anyone, while also being the definition of true luxury.”

From secluded lounge style seating by the fire, to an alcove fitted with larger high tops, couches and televisions, to the expansive outdoor section that comes equipped with fireplaces and sweeping views of Vail Mountain, an afternoon, evening or night cap at The Remedy is tailor made for whoever is ready to indulge. The menu offers a similar medley of experiences for every type of visit, along with nightly specials that keep a steady stream of tourists — and a large following of locals — coming back for more. Similarly, the liquid creations making an appearance on this summer’s cocktail list deserve special recognition in their own right, as Beverage Director Steven Teaver’s menu capitalizes on seasonal flavors to create unique and memorable mixtures.

“Steven has a culinary background that he incorporates into the beverage program,” says Stewart. “He creates his own infusions and shrubs for the cocktails, and we work together to complement each other’s menus.”

The Anarchy in the UK, a play on a gin punch, and the Remedy #3, a tequila-based citrus and dill concoction, are both noteworthy selections to showcase some of Teaver’s creativity, and are a perfect pairing for sunny afternoons in the mountains. Similarly, this summer’s cocktail list will be featuring an assortment of session cocktails, building off of the same movement observed in the beer world, of lower alcohol sippers ideal for those looking to spend the better part of an evening bellied up to the bar, or unaccustomed to the high altitude.

The food menu similarly offers unique tastes using locally sourced ingredients whenever possible. The Remedy’s partnership with 7X Cattle Company out of Hotchkiss, Colorado allows the kitchen to create memorable dishes using locally sourced, grass-fed beef. Specifically, the Kalbi glazed beef ribs with cucumber and cabbage kimchee is a new menu item that takes advantage of this partnership in the tastiest way possible. The Remedy’s burger selection is sure to please as well, as it elevates ordinary bar fare to a Four Seasons worthy level — the chili bison burger and the Skuna Bay salmon burger, in particular, are the best ways to spoil your taste buds.

The summer menu also has a fantastic selection of lighter fare, perfect for a midday snack, or as part of a larger spread for the table to share. Try the Tuna Huarache, one of the most popular menu items, for a flavorful start to the evening, or introduce your palate to the Ceviche Amarillo with root vegetables, a new addition to the summer menu, best enjoyed with a side of bubbles to wash it all down.

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