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Bivans

Preston Utley/Vail DailyBivans serves American cuisine with a Continental influence, as seen in the lamb T-bone, roasted beet salad and pear bread pudding.
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First, there’s the location. From your table at Bivans, you can watch the twinkling lights of the snowcats grooming Beaver Creek Mountain, or families roasting marshmallows at the fire pit on the patio outside.

Then, the ambiance. With tall picture windows, dark wood walls and candles that create a glow, the restaurant is equally at ease as a romantic dinner-for-two spot as it is a family eatery.

The wait staff meets the high standards of service that you’d expected at the Park Hyatt Beaver Creek, where the restaurant is located.



But it’s the food that shines. Chef Pascal Coudouy has crafted a varied menu that spans American, European and even Far East cuisine. One of the highlights of Bivans’ entrees is the sea bass. The fish is expertly roasted and dripping with cilantro butter. Bivans gets its fish sent in fresh every day via air.

Another great dish is the lamb T-bone, with garlic and rosemary that give it a little kick. The smashed potatoes that come with the lamb are a bonus.

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Your waiter can suggest a complementary wine, by the course or a full meal, from the restaurant’s long list. For the lamb, it may be the Australian Rosemount Estate Shiraz, a full-bodied, peppery red wine.

On the appetizer menu, the tuna roll stands out. The rolls are wrapped in rice paper and served with a nice and spicy seaweed salad. The roasted beet salad is another winner. Goat cheese and dried cherries are thrown into the mix to create a refreshing dish, and baby greens give it a zing.

Several sinful desserts are waiting after you’ve finished your meal. The malted milk chocolate bombe is made with rich chocolate and filled with a caramel banana center, finely presented like a sculpture.



The pear bread pudding is luscious, inciting overindulgence. But you can’t beat the classic vanilla creme brulee, a good nightcap for a splendid evening at Bivans.

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