Elway’s continues Colorado legacy in Vail
Special to the Daily
Editor’s note: This article was previously published as a paid feature in EAT, a compendium of restaurant snapshots featuring the best in Vail Valley dining. Look for it on newsstands everywhere.
To say that Elway’s in Vail Village is known for its steaks is like saying John Elway played a little football. Precision, practice and perfection are part of the nightly play-by-play action that makes this steakhouse popular among both locals and tourists alike. USDA prime hand-cut beef is the star at Elway’s of Vail, whether a diner’s palate preference is a thick porterhouse, tender filet or juicy ribeye.
To find this upscale eatery and be an active participant in the Elway legacy, stroll over the bridge and head towards the Lodge at Vail where a spectacular menu awaits. The sleek wooden beams nestled among modern stonework and crisp white linens beckon guests to enjoy the action of the main dining area, the privacy of the rounded atrium, or the crisp mountain air on the private patio.
Executive Chef Jeremy Barrett is new to his role, and has crafted a terrific menu that includes old favorites and exciting new options. When asked the secret to their success, Barrett whispers, “It must be one of the 70 different spices in our Elway’s seasoning.” That is all he’ll reveal from the restaurant’s playbook.
But simplicity can be found in pristine ingredients, such as the signature steaks that have delighted so many diners. From a demure 8-ounce filet to the decadent 28-ounce porterhouse, part of the fun is choosing one of the sauces — bearnaise, peppercorn, blue cheese and more. But the seafood list is just as deep: Maine lobster with drawn butter, Elway’s Salmon with roasted shrimp and lump crab, and ahi tuna with wasabi pea crust and miso beurre blanc.
Starters and Ride-alongs
But don’t dive right into the main course. Starter menu all-stars include the must-have lamb chop fondue that is so tender Barrett boasts, “It can almost be eaten like a lollipop.” Also lining the A-list are the West Coast Goose Point oysters that are smooth enough for oyster newbies, followed by a touch of briny hurricane harbors that connoisseurs will love.
On the Elway’s team is longtime sommelier Eddie Currie who is more than willing to be the coordinator for any one of the 350 options on their wine list. From deep reds to light whites, there’s a perfect match for the bone-in ribeye with mouth-watering truffle butter or the dashi-braised sustainable Chilean sea bass. The final play of the evening should be a move towards the warm apple crisp that, according to Currie, will “warm you from the inside out. It’s just good food that makes you happy.”
On July 1, flights will begin using new $35 million facility which includes four jet bridges