Vail, CO Colorado
It’s mid-morning on a Sunday, and a crowd clusters around the French Press’ door eagerly anticipating brunch within. Will it be the little biscuits with the spicy sausage gravy, the decadent strawberry cream cheese-stuffed French toast or the fluffy omelet filled with fresh veggies and cheese?
It’s the start of another French Press day that will take patrons through breakfast, lunch and dinner.
“We’re the neighborhood French bistro,” says owner Zak Stone. “It’s not flashy, it’s comfortable.”
But don’t mistake comfy for frumpy. The French Press doles out elegantly prepared dishes that will delight the most educated of palates.
From day to night
Participate in The Longevity Project
The Longevity Project is an annual campaign to help educate readers about what it takes to live a long, fulfilling life in our valley. This year Kevin shares his story of hope and celebration of life with his presentation Cracked, Not Broken as we explore the critical and relevant topic of mental health.
Mornings are casual with self-serve coffee and bare, homey wooden tables. Evenings see the transformation from bustling breakfast/lunch joint to cozy, white table-clothed bistro. Hollandaise is traded for sherry-port reductions, bacon for venison loin.
Do not pass on the foie gras starter. The impeccably pan-seared liver is coated in cornmeal to preserve moisture and served over a pear and almond pancake and vanilla mascarpone.
The Mussels de Marseille come in the lightest of tomato broths guaranteeing you’ll be lapping up the remaining sauce once the succulent Prince Edwards Island mussels have disappeared.
Award your mouth picking such a good meal by giving it one of French Press’ bottles of wine. With more than 100 labels on hand, including many from small-production wineries, the knowledgeable staff with help with the perfect pairing.
The proof is in the chicken
“Good ingredients make good food,” says Cordon Bleu-trained Executive Chef Juan Anon, who prides himself on using only the freshest, including organic and natural products
“The chicken – people come here just for the chicken,” Stone says. “With Juan, there’s a consistency that’s irresistible.”
The all-natural young chicken is roasted and then covered with a mustard-honey-cream sauce and served with green beans and rosemary-roasted red potatoes.
The Rocky Mountain trout is pan seared to add a nice crisp around the edges and comes with capers, ratatouille and herbed scalloped potatoes.
The other half
Down valley is the French Press’ sister restaurant, Angelino. Serving lunch and dinner daily and breakfast on the weekends, Angelino focuses on authentic Italian cuisine and is certainly worth the trip to Eagle.
“The carbonara is fantastic,” Anon said. “The marinara is baked for six hours.”
34295 Wighway 6, No. C-1-B, Riverwalk, Edwards