The Grill at The Ritz-Carlton, Bachelor Gulch |

The Grill at The Ritz-Carlton, Bachelor Gulch

Alaskan halibut. | The Grill at The Ritz-Carlton, Bachelor Gulch | EAT Magazine Summer 2016

Breakfast: $12-$28, lunch: $18-$29; starters: $14-$18; dinner: $24-$85
Upscale, mountain casual, with terrace seating and music on the patio Thursdays, Fridays and Saturdays
Signature Dish
Beef Tomahawk
Kid Friendly?

0130 Daybreak Ridge | 970.343.1555 |

At The Grill, guests can enjoy the best of Ritz-Carlton, Bachelor Gulch’s upscale cuisine and drinks, within a comfortable and somewhat casual atmosphere. The resort’s newest restaurant specializes in bright, new cuisine, featuring the top 2 percent of all beef available in Colorado, as well as fresh salads, sides and seafood and chicken entrées.

At The Grill, guests can begin their day with a casual breakfast in the restaurant or on the slope-side terrace, enjoy a hearty lunch (or light specialty salad) mid-day, luxuriate in the luxury hotel’s finest cuisine, or wind down with cocktails at the cozy, yet sophisticated bar.

Before a long day on the mountain, or simply as an indulgent morning, mountain lovers can take in the crisp morning air and green trails of Bachelors Gulch as they enjoy anything from a Belgian waffle with the works to steak and eggs, or a lighter granola, yogurt and berry mix.

At lunchtime, The Grill offers some of its dinnertime favorites: prime steaks and entrées like the flavorful Alaskan halibut and savory pan-roasted chicken. It rounds out its menu with light, unique salads (many of which are gluten-free); starters, like the crispy shishito calamari; a dry-aged prime burger; and unique pizzas, such as the fig and prosciutto straight from the hearth — and all available with gluten-free crust.

During dinner, the 14-ounce pork tomahawk, with house-made sauce, stands out as The Grill’s mouth-watering, jaw-dropping dish, though the Colorado lamb rack and prime steaks draw just as many diners.

Each dish, from the half-shell West Coast oysters as a starter to the English-pea-topped seared sea scallops or guest-favorite lobster thermidor mac and cheese, is prepared with the ultimate care and presented exquisitely. And, of course, the impeccable, and always friendly, service complements every served plate and drink.

The Grill sources its artisanal ingredients, produce and meats from across Colorado, particularly from Green Wagon Farms and Colorado Meat Co.

Both the terrace, the bar, and the dining room offer relaxing areas to revel in The Grill’s summer specialty cocktails, from the refreshing Hugo, with its prosecco, St. Germaine, mint, lime and soda water, to Dragon’s Fire, fueled with tequila, grapefruit juice and just the right amount of jalapeño.

On select Fridays and Saturdays throughout the summer, The Grill will become a pop-up restaurant, playing host to a visiting chef who will offer a prix-fixe menu represetative of his “home” restaurant. And at the end of the summer, the space will be completely renovated to make way for a new restaurant concept — stay tuned for the name and details.

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