New Beaver Creek restaurant, Revolution, set to open Friday |

New Beaver Creek restaurant, Revolution, set to open Friday

Caramie Schnell
Spit-roasted meats will be carved tableside at the new Beaver Creek restaurant Revolution.
Special to the Weekly |

If you go ...

What: Revolution, a new restaurant in Beaver Creek.

Where: Beaver Creek Lodge, in the former Rocks Modern Grill space.

When: Slated to open Friday. Open for breakfast from 7 to 10:30 a.m. and dinner from 5 to 10 p.m.

Reservations: Recommended.

More information: Call 970-845-1730 or visit With an Eagle County ID, locals get 20 percent off of breakfast.

BEAVER CREEK — Chef Riley Romanin is opening a new “rotisserie gastro pub” restaurant in Beaver Creek on Friday. Revolution, located in the Beaver Creek Lodge in the former Rocks Modern Grill space, will showcase the best rotisserie techniques from around the world, Riley said.

The spit-roasted meats range from porchetta to picanha, traditional Brazilian sirloin cap steak; “every Brazilian steak house is judged on their picanha steak,” Romanin said.

Five of the meats will be carved tableside and “served with that cuisine’s flatbread,” Romanin said: tacos al pastor with homemade red and green salsa piled on homemade tortillas and shawarma served atop fresh na’an bread with pickled red onions and tzatziki sauce, for instance. The space has been remodeled so that the kitchen extends into the dining area, Romanin said.

“You can sit at the bar and you’re practically in the kitchen, like a chef’s table,” he said.


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The food — meats, poultry and vegetables accompanied by flatbreads and an assortment of dipping sauces — will be served on a turntable in the center of each table, reinforcing the idea that “life revolves around great food,” which happens to be the restaurant’s tagline.

“It’s almost tasting-menu style,” Romanin said. “You can pick your way through the menu. All the prices are shared plate prices, but very reasonable. The most expensive of the shared plates is $20, that’s for a local cheese and charcuterie plate that will have Avalanche Cheese from Paonia.”

Most of the products are being sourced locally — the eggs are from Eagle, for example, and the pork for the porchetta is from a farm in Meeker, which will supply fresh pork each week, Romanin said.

“It’s a heritage-blend pig — Yorkshire, Berkshire, Hampshire and Buroc,” he said. “That blend is great for marbling, the color of meat and the speed they grill. It’s a really cool farm and a really good product.”

Romanin hunted down this particular purveyor because he couldn’t find the cut of meat he wanted: “The back loin all the way down to the belly, then you roll the belly around it and we stick it on the rotisserie with a mustard-brown sugar glaze. It’s basically Canadian bacon wrapped in bacon,” he said.

You’ll see a lot of cachaca — a Brazilian spirit made from sugarcane — on the restaurant’s cocktail list, including refreshing caipirinhas, a cocktail prepared using cachaca, lemon juice and sugar.


For Riley, who also owns Hooked in Beaver Creek, a seafood and sushi eatery, spit-roasted meats have been a passion of his since he was young.

“Growing up, besides fishing and cooking fish, the other thing we had was a rotisserie at my house,” he said.

He’s been working on the concept for the restaurant for a year and a half.

“I wanted to bring a new flare to the gastro pub concept; this really comes from my passion for rotisserie,” he said.

The restaurant was originally developed for Northstar Tahoe, he said.

“Soon we’ll be there, but we ended up opening this one up first,” he said.

Along with dinner, the restaurant will also serve a “classic American breakfast” from 7 to 10: 30 a.m. each day. During the winter, the restaurant will serve lunch.

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