Beaver Creek’s vivacious Italian eatery |

Beaver Creek’s vivacious Italian eatery

Ashlee Bratton
Asparagus, fried egg and sabayon.
Dominique Taylor/Dominique Taylor Photography |






The Zamboni circles by one more time, ice glistening in the evening just waiting for skaters to glide onto the rink. It’s just one of the many views from the outdoor patio at Beaver Creek’s Toscanini – all year long! There may be other Italian restaurant options, but none with Italy’s Friuli regional influence blended into the menu coupled with the mountain views of Beaver Creek’s square.

Chef Paul Wade may be new to Toscanini, but he certainly isn’t new to the Colorado Rockies with roots at The Tenth, the Sebastian and Little Nell in Aspen. When asked what he’s enjoying about designing this new menu, he gives a slight grin and says, “I personally can never go wrong with the ribeye. It’s a staple that can be played with and seems popular no matter what time of year.” The James-Beard-award-winning chef has made an effort to pull dishes with influences from several regions of Italy, bringing in flavors from the north into this next menu change.

And you certainly will find exciting flavors on the restaurant’s new menu. To begin, go for the goat cheese croquetta salad or asparagus appetizer layered with gridded egg over grilled crostini, then topped with sabayon sauce, hazelnuts, and toasted basil. Pair it with Prosecco or one of their old world wines, such as the “non-oaky” Antinori Bramito chardonnay, and you’ve got a good start to the evening.

One would be remiss to not try the ricotta gnocchi and shrimp atop a chili infused olive oil spread and coupled with an Italian version of celery root remoulata. Or for the extremely hungry, the 7 ounce rib eye with Fontina Fonduta white sauce is a great choice. Pair that with a glass of Ornellaia’s Sena Nuove red blend.

Then end your meal with the caramel drizzled molted lava chocolate cake paired with pistachio gelato and lavender meringue and playfully partnered with caramel corn on the side for that extra crunch.

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And if you can’t make this an evening experience, you can catch this delightful atmosphere and a choice seasonal menu at lunch July through Labor Day.

No matter what time of year, Toscanini has always been the perfect spot for dining when you’re heading to a show at the Vilar Center, or if the kids want to run around on the Plaza while parents relax with some great wine and terrific food. And with the addition of Wade, it’s that much better.

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