There’s only one word to describe Lord Gore Restaurant ” legendary. From its panoramic views to its classic cuisine served table-side and its staff of colorful characters, Lord Gore Restaurant is one Vail staple that’s actually held on to its tradition.
“It’s one of the few restaurants left from the days when Vail first opened,” said Lord Gore Manager Andre Boesel, who’s lived in Vail for 33 years.
The menu’s entrees haven’t changed much since Lord Gore’s inception.
“We try to change the menu, but guests always ask us to put back on what we’ve taken off,” said Richard Wade, Lord Gore’s executive chef of 27 years. Cooking has taken him throughout Europe, and it’s Wade who gives Lord Gore’s cuisine its authentic Old World style.
For starters, Wade recommends trying the escargots because they aren’t prepared in the standard garlic butter sauce. He makes the snails with wild morel mushrooms in a boursin cream sauce.
The Caesar salad is prepared table-side for two by your server, which is a perfect opportunity for diners to dive into conversation with the staff, some of Vail’s most interesting locals.
But the house specialties that have stood the test of time are the rack of Colorado lamb, roasted with a pecan crust, and the Chateaubriand “bouquetiere,” a roasted tenderloin of beef, both of which are served table-side for two.
Lord Gore offers 10 wines by the glass each night and a selection of bottles mostly from California, but also abroad from Spain and Argentina.
“I try to make it affordable,”said Boesel, who compiles the wine selection. Boesel is a legend in his own right, so when asking him to pair wine with a meal, also ask him about his endurance-race adventures. He’s won several, including the Eco Challenge in 1998, the World’s Toughest Triathlon and the Mountainman Winter Triathlon, three times over.
Lord Gore is where all Vail’s living legends seem to gravitate. It must be the restaurant’s ability to hold on to its laid back mountain-town
personality, even through all of Vail’s “New Dawn” changes.