8100 Mountainside Bar & Grill | VailDaily.com

8100 Mountainside Bar & Grill

Beef short ribs with heirloom carrots and horseradish gnocchi. | 8100 Mountainside Bar & Grill | EAT Magazine Summer 2016

Sides, Snacks & apps: $6-$23
Entrées: $17-$40

Mountainside bistro meets neighborhood grill
Signature dish
Boneless, roasted short ribs with horseradish gnocchi, roasted heirloom carrots, summer radish and pan jus

50 West Thomas Place | Park Hyatt Beaver Creek

970.827.6600 | hyatt.com

8100 Mountainside Bar & Grill has a loyal following of guests who return to Beaver Creek Resort every year, season after season. They are welcomed back with warm smiles, refreshing drinks and mountain comfort food, served by people like Bartender Shanna Sweeney, who knows all the veteran visitors — and their kids — by name.

The food at 8100 hits home the same way. Executive Chef Christian Apetz works closely with Chef de Cuisine Adam Azzato to create combinations of comfort and gourmet, using great ingredients to meld classic mountain fare with modern flavor, start to finish. Apetz and his team change the menu seasonally, so it’s easy to keep coming back for more.

“This rendition of the menu is truly about summer,” says Apetz of 8100’s current offerings. “It represents what’s available to us, and what we can share with our guests.”

Start your meal with a few freshly shucked oysters, followed by a grilled fig and arugula salad, a simple, delicious, five-ingredient dish, complete with goat cheese and crispy speck.

To drink? Start with a glass of Sauvignon Blanc, or ask Sweeney about Apetz’s go-to cocktail: the Chef’s Fourteener.

8100 is known for its oak-fired grill, used to ignite texture and flavor into a lot of the menu’s seafood, meat and vegetables. Order the oak-grilled jumbo shrimp for a mid-course or small entrée. The masala raita sauce is an Indian-spiced yogurt that livens up each piece of char-marked shrimp, served alongside lemon-dressed summer greens.

The kitchen is equipped with an impressive dry-aging cooler for meat, so the chefs team can age meats for anywhere from 30 to 100 days. Order the 5-ounce cut with the classic Béarnaise sauce, or the roasted garlic chutney. For sides, get the Brussels sprouts, made with pancetta and honey, as well as the to-die-for blue cheese grits.

The choice between the boneless roasted short ribs and the pan-roasted halibut is a hard one, although the dishes couldn’t be more different. Because of their unique preparation, the short ribs eat more like a decent steak than stew meat; they are rubbed and cured for 24 hours, then slow-roasted for five more, then topped with a delicate pan jus and served with homemade gnocchi — so make sure to ask Sweeney for a pour of her Merlot-Cabernet reserve with this one. The halibut filet, meanwhile, is placed atop a summer corn and crab risotto, with Colorado-native Hazel Dell mushrooms. It’s a lighter entrée option, but the rich rice combination beneath the fish makes it completely satiating.

For dessert, the summer strawberry rhubarb pie, with house-made pie crust and double vanilla bean ice cream is just as perfect as it sounds, so there you go. But nothing really says summertime like melted marshmallows and chocolate on graham crackers around the campfire, so don’t leave the property without enjoying one of 8100’s special make-your-own s’mores kits.

by kim fuller
photos by micha bauer

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