Montauk Seafood Grill |

Montauk Seafood Grill

Sarah Dixon

One of the most talented and hardworking chefs in the Valley, Dimitri Souvorin is truly a culinary artist, and his canvas is the menu at Montauk Seafood Grill.

“The nice thing about seafood is that, unlike being pigeonholed with a certain type or region of cuisine, you can do anything,” said part-owner Souvorin. “I love that versatility, being able to incorporate Asian influences and American traditions and Italian flavors into the menu.”

Souvorin, along with partner Tom Ludwig and an exemplary waitstaff (including the mesmerizing Carly, who alone would warrant a return visit), are the players; a prime Lionshead location with a sunny patio is the stage; and an outstanding menu, laid back environment and exceptional food are the stars. Don’t miss one of the finest shows in the Valley.

Begin your meal at Montauk with the Valley’s best selection of oysters. The menu boasts at least four varietals on any day – so make it an adventure and sample several side-by-side.

Move next to the sensational gazpacho. Chunks of snow, Dungeness and king crab lay nestled in a shallow bowl of vibrant gazpacho, topped with verdant avocado and rounded out with savory lime creme fraîche.

In a refreshing twist on the traditional, the beefsteak tomato, sheep’s milk feta and balsamic reduction salad offers what is best described as the sports-car-version of the more traditional caprese. Speckled with the flavor of brined capers, basil and red onion, this is an outstanding take on an oft-exhausted summer favorite.

Being a seafood joint, it’s no surprise that many accolades will be attributed to the menu’s saltwater stars. Don’t miss the house specialty: seared Hawaiian Ahi tuna with rock shrimp and veggie stir fry, with a savory soy-ginger marinade. Another standout is the Serrano-wrapped Sablefish, a light but delectable summer treat. More of a land lover? Try Souvorin’s exceptional Osso Buco.

Dessert rounds out the Montauk experience. The warm banana bread pudding, smothered in sinful bourbon caramel sauce, is an utterly luscious end to a meal.

But the sweetest part? Watching Souvorin wander the dining room, charming diners while collecting feedback on the food and service (“it’s the only way to get a real report on how you’re doing,” he insists). There’s something utterly refreshing and invigorating about a chef/owner who takes such singular pride in his product. That’s when you know you’re getting the best. And the best – is all they serve at Montauk.


549 E. Lionshead Circle, Vail CO 81657


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