The secret of culinary success at Arrabelle at Vail Square

It’s easy to notice when things go wrong, but when they go right, you can cruise along on momentum and ease. Things inevitably go right for the multifaceted culinary team at the Arrabelle at Vail Square, and a look behind the scenes reveals a predominantly female leadership team in what is still very much a male-dominated industry. Food and Beverage Director Paul Wade is quick to credit his hand-selected leadership team as the secret to the hotel’s success. All four of them started at the bottom and worked their way to the top, including Tavern General Manager Tracy Morris, Belle General Manager Nikki Steger, Hotel Chef Pamela Youngblood and Pastry Chef Rita Smith. 

The hotel’s food and beverage program includes the signature Tavern on the Square restaurant, plus The Belle coffee shop, in-room dining, banquet and event catering, the employee dining room and all the little culinary touches that help guests have a good stay: cookies, hot chocolate and more. As Smith described the operation: “It’s a beast — when we are busy, we are busy.”

“Tavern on the Square is an upscale gastropub,” explained Youngblood. “Right now we’re serving a lemon chicken that is very popular.”

Made with a heritage chicken breast, it’s served with Anson Mills grits, fried artichokes and briny Castelvetrano olives that cut through the richness of the grits. It captures the spirit of Tavern, as does the signature Wapiti elk which is a menu mainstay, grilled and served with pureed sweet potatoes and brussels sprouts. “It’s an homage to Colorado,” Wade said.

Because Tavern on the Square is a hotel restaurant, they have to keep it fresh for their in-house guests, who might eat there several times over the course of a week. And that includes the pastry program.

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“I love the arty side of pastry,” said Smith. “If it doesn’t look good, nobody’s going to touch it.”

From a caramel apple galette to flourless chocolate cake to butter croissants, the menu is tempting — and the results look dazzling. Many of Smith’s creations end up at The Belle, the hotel’s grab-and-go café that specializes in French pastries in addition to quiche and coffees. 

“It’s a very fast-paced place,” said Steger. “We’re right off the bus stop, so anyone who is working in town stops in to grab coffee and pastries.”

Youngblood enjoys the collaborative nature of the job. Searching for inspiration or mulling over different components of a dish, she likes putting it on the table for discussion. She’s not alone there. 

“This restaurant has an environment of growth,” agreed Morris. “Every day we’re learning, and have the opportunity to take something and change how we do it, make it better.”

“You have to love it,” Youngblood said about the restaurant business. “If you’re looking for recognition, it won’t happen.”

“The validation is seeing what sells,” added Smith. 

And, it seems, so is working with people you enjoy and respect.