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Dish, Edwards, tapas

Wren Wertin
Vail CO, Colorado
BY TROY CONE
ALL |

Dish

Corner at Edwards

970.926.3433

Tapas concept

Visit the dish web site and you’ll find a gallery called “what we believe in.” Take a peek and you get images with such titles as Laughing Often and Touching the Food. Well of course. Dish is as much a concept as it is a restaurant. The tapas-style menu changes daily, depending on what’s ripe and in season. Plates are made for sharing, underscoring community at the table. “We’re not just another restaurant,” said Chef Jenna Johansen. “Dish is a full dining experience. There’s the atmosphere, the music, the food ” you take a little adventure.”

Pushing their boundaries

Chef Johansen and the rest of her kitchen crew have a “five new things” mantra. They strive to use five new -to-them products or techniques (cutting-edge or ancient) every week. “We’re never bored,” said the chef. But they don’t forget old favorites just because they want to do something new. As the farmers’ markets begin filling up with corn and peaches, beets and apples, you’ll see the Dish staff putting each product through its paces: raw, roasted, pureed, infused ” there’s a time and place for every technique.

Sundays are special

When you combine tapas with Sunday brunch, you get a shared fresh fruit, yogurt and granola appetizer, followed by the entree of your choice. At $12 a person, it’s a bargain. A make-your-own bloody mary station ensures yours comes just the way you like it. Sunday evenings, there’s a pre fixe dinner, which allows the kitchen to select for you.

How we eat

Because how we eat is of tantamount importance to the folks at Dish, they’re committed to teaching kids the foundations of flavor without cracking a box of instant anything. Kids eat free from 5 to 6 Monday through Thursday, and though the food is kid-friendly, it’s certainly not stereotypical.


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