Beano’s Cabin |

Beano’s Cabin

Wren Wertin

Beaver Creek Mountain


The Space

Holding court on the meadow just below some of the most daunting terrain on Beaver Creek Mountain, Beano’s is no mere log cabin. The large and comfortable space sports antique alpine artifacts, but it’s hard for the interior to compete with the expansive view.

The Food

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Chef Steve Topple brought his signature style to Beano’s last winter. He doesn’t manipulate flavors so much as he arranges marriages between them. Topple has unapologetically redefined mountain-style cuisine, concentrating less on wild game and more on the bounty of summer.

The Wine

The extensive winelist could be difficult to navigate, but five sommeliers on staff make it a snap. The restaurant’s “all hands on deck” mentality means the sommeliers don’t just breeze by your table at the beginning of the meal, but are involved in your entire dining process.

Gotta Try

Jonah crab salad is layered between thin apple coins, making a vivacious napoleon. Served with Palisade tomato gazpacho, it’s summer incarnate. The scallops are a special case, pan seared to bring about a savory crust. The accompanying shrimp and white bean ragu makes the meal healthier than it should be. Nobody takes chicken seriously, but it’s the star of the entree list. Plump and juicy, the crispy skin is a match for the creamed sweet corn – risotto-like in texture – and husky chicken jus.


Since Beano’s is situated halfway up the mountain, the restaurant provides three modes of transportation to the cabin. The van ride is the quickest, while the hayride is easy and open-air. For the full experience, opt for the horseback ride, which wends through aspen groves studded with wildflowers and pine-scented shady spots.

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