Bol’s bold flavors circle the globe

What starts as overcast and chilly could very well turn out to be a blazing bluebird day in Vail; in this valley, it’s best to eschew preconceived notions. If you thought Deca + Bol was just a bowling alley (bespoke as it is), or you’ve somehow resisted the siren’s call of its expansive patio seating, now’s the time to soak up the sun and all that this dynamic destination has to offer.

Start with a cocktail (that’s a declarative sentence, not a suggestion). Filled with bright summer flavors and wrapped in various levels of cleverness, there’s no wrong way to go. Decisive yet delicious, the Golden Pickle pays homage to everyone’s favorite accouterment and pastime with vodka, honeydew, pickle juice and lemon, garnished with a pickled ball (of melon). Or salute El Papa, a cheeky nod to the sweet and savory flavors of al pastor — it’s a refreshing heat that goes down seductively smooth.

As hunger takes hold, feast your eyes on Chef Christopher Lauro’s flavorful, summer-weight fare. The menu includes sharable plates, salads, mains, flatbreads and sandwiches.

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“We’re focusing on getting some lighter fare, something that’s full of flavor,” explained General Manager Josh Addelson. “Adding citrus notes throughout to brighten dishes up and make everything approachable for guests and people that are coming to enjoy this beautiful patio.”

“We’re pulling from a bunch of different cuisines, really distilling it down into that kind of mountain style that we have.”

The menu features a mix of various culinary inspirations; it’s easy to find fascinating flavors on which to focus.

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“We’re pulling from a bunch of different cuisines, really distilling it down into that kind of mountain style that we have,” Addelson said. “We’ve got Japanese on there with our tuna poke — maybe Hawaiian, kind of depending on how you’re describing that … and we’ve got some classic Americana — we’ve got the wings in there — the elotes we’re pulling from Central South America, Mexico. We’re really trying to touch on a little bit of everything, give everyone something that they can approach and taste.”

In addition to the diversity highlighted in the sharables section, be sure to try the smoked tomato salad: The whipped goat cheese is a silky bed for the medley of tomatoes, rounded out with a tangy cherry sherry reduction and briny olive bread crumbs.

When trying to satiate a larger appetite, try the salmon: “That whole dish is such a definition of summer,” Addelson said.

A six-ounce cut of salmon, topped with a green onion gremolata, it pops both for the eyes and the tastebuds. Served on a bed of quinoa with roasted vegetables and supremes of citrus, it’s light and refreshing yet incredibly satisfying. Feeling more carnivorous? The signature carne asada NY Strip has also received a summer glow-up with grilled zucchini and grilled green onions. Instead of mashed potatoes, marbled potatoes are smashed and served with soy pickled onions; an avocado poblano puree brings green heat to the dish.

This summer, Deca + Bol and its sister restaurant, Chasing Rabbits, are also bringing auditory flavors with the Solaris Sunset Series on six Saturdays during July and August. Featuring live music on the plaza, it’ll bring a sip, stroll and savor type of atmosphere to the area. Meet some friends, bring the family or make plans to host a private event (there’s no better way to break the ice during a rehearsal dinner or reunion than over delectable dishes and a few frames of bowling). Deca + Bol is an experience that everyone can agree upon.