The scoop on restaurant happenings in Eagle County
AVON, Colorado Heres some history for you: 100 years ago the original settlers of Avon referred to the area as Avondale. In a nod to the towns history, Thomas Salamunovich named his new Avon restaurant Avondale. The breakfast, lunch and dinner eatery is located inside the new Westin Riverfront Resort just off Avon Road. If all goes well, the restaurant will open around the first week of August.Its casual, very family-oriented and not fussy by any means, said Salamunovich, who also owns Larkspur restaurant in Vail. The food is coastal cuisine from the West Coast, from Washington to Mexico. Theres also a strong focus on pizza, he said.Were even making all of our own charcuterie and salumi, he said. There will be a curing room onsite to make all of these items, and were smoking things, both hot and cold, internally.Items on the menu will change daily in order to use the freshest ingredients available. When tomatoes are ripe, theyll be all over the menu, not just in one or two items. We want to unabashedly use the finest ingredients, Salamunovich said. The restaurant will have its own quarter-acre garden, located right outside the Westin, underneath the gondola, he said. While vegetables wont be available this year, they hope to have the space planned out for next season before the snow flies. Restaurant staff will compost on site and also are looking into using oil from the restaurant to make biodiesel fuel for hotel vehicles, he said.While were independent of the hotel operators, we arent really because the goal is the same: hospitality, Salamunovich said. Jeremy Kittelson, formerly of two prominent Chicago restaurants Blackbird and Avec is the head chef of the restaurant. Kittelson is in town already, working in the Larkspur kitchen to develop the menu with Mike Regrut, executive chef for Larkspur and incoming executive chef for the Westin Riverfront Resort.The goal is to create a restaurant that you can be comfortable with and go routinely throughout the week and its not priced at a high price point, Salamunovich said. Small plates will run from $4 to $10, while larger plates will range from $14 to $20. Call 970-790-5500 for more information.
EAGLE Theres a new healthy, fine dining option in Eagle. Paradigms, a 48-seat restaurant on Capitol Street, opened last Wednesday. Nathan McMullen runs the front of the house, while his partner Anthony Kueper heads up the kitchen. Kueper most recently worked at Toscanini in Beaver Creek, where he met McMullen, he said.Kueper describes the food as progressive American with a healthy twist. Theres lots of different flavors. I do a lot of organic. My vegetables are probably 70 percent organic right now, Im going to try and make it 100 percent, he said. The organic theme also carries over onto the drink menu. Theres an organic wine list and organic spirits like vodka and gin. The menu will likely change bi-weekly as local ingredients ripen. When corn is in season, Ill make an Olathe sweet corn soup. I want to use as much Colorado stuff as possible, Kueper said. All my dishes are thought of from a nutritional standpoint so people are getting a more well-rounded meal than just stuffing themselves … I want people to enjoy the whole experience of eating rather than loading you up with butter and sugar to make it taste good.Small plates range from $10 to $16; the most expensive large plate is the $31 filet. Paradigms is located at 343 Capitol Street, Eagle. Theyre open Monday through Saturday from 5:30 to 9:30 p.m. Call 970-328-7990 for more information. Look for an in-depth High Life story in the coming weeks.
EDWARDS Kelly Liken and her husband Rick Colomitz closed on the old Frites restaurant space in Riverwalk in Edwards this month. Along with Kelly Liken restaurant in Vail, the duo will run Rick and Kellys American Bistro, set to open in mid-July.We wanted it to be a little more casual, a place to hang out, Liken said. There will be daily specials like fried chicken on Sundays, as well as live music on the patio and in the bar area, she said.While Liken will oversee the food at the new Bistro, she will retain her role as executive chef at Kelly Liken, she said. Jude Wargo, currently the kitchen chef at Sato in Edwards, has been hired as the executive chef of the bistro. The food will be chef-driven, fresh, inexpensive, casual food, but with the same high quality people have come to expect from Kelly Liken. Well use as much local food as we can and there will be gourmet burgers, gourmet pizzas, homemade soups and salads. We really want it to be a place where people can come hang out, at a price they can afford, she said.Liken said she expects wines to run $7 a glass, while beers will be $4 to $5. Burgers will run $10 to $12, while entrees will be $18 to $22. Itll be more than half the price of Kelly Liken, Liken said. The restaurant will start with dinner and late night bar service; within a month owners hope to open for lunch and weekend brunch. While theres no major construction underway at the restaurant, Liken said that when people walk into the restaurant in July, it will definitely look different.I think people will be pleasantly surprised by how fun and funky it is, she said. Call 970-926-3423 for more information. Have any restaurant rumors for us to follow up on? Have something to spill? E-mail High Life Editor Caramie Schnell at firstname.lastname@example.org or call 970-748-2984.
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