Blu’s |


Wren Wertin
Bret Hartman/Vail DailyExecutive Chef Rich Kellogg has a full menu including green eggs and ham, pistachio-crusted trout and seared ahi sashimi.

Finding good food isn’t difficult in Vail Village, but getting a deal is trickier. Blu’s is the exception to that rule. Located on Gore Creek, the intimate restaurant serves breakfast, lunch and dinner.

Operating under the assumption that there’s value in choice, they serve a little bit of everything for a variety of budgets. It’s terrific food in a comfortable, no-frills setting.

Breakfast includes everything from huevos rancheros to pancakes, but try that Seussian specialty, green eggs and ham, which is a lighter, more inventive version of eggs benedict.

Available all day long, the chile relleno might just be the best in Eagle County, with a light egg batter and a kicking ranchero sauce.

They can’t keep their meatloaf in stock, and those in the mood for something hearty can dive into the gypsy pork schnitzel, pounded thin and served with a rich brown marsala sauce.

Sandwiches run the gamut from basic burgers to the delectable Kite’s Virginia ham and havarti.

The marinated lamb souvlaki plate includes chunks of creamy feta and a zippy tzatziki sauce, but nobody should miss the pistachio and basil-crusted ruby red trout, pan-seared brilliantly.

And because owner Tom Armstrong thinks wine is the perfect condiment, the wine list is inventive and thorough.

Vail Colroado

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