Vail Beaver Creek Restaurant Week celebrates third anniversary with dining specials |

Vail Beaver Creek Restaurant Week celebrates third anniversary with dining specials

Krista Driscoll
Special to the Daily
Special to the Daily |

$20.15 specials for Vail Beaver Creek Restaurant Week

All specials are priced at $20.15, unless otherwise noted.

Beaver Creek

• 8100 at the Park Hyatt — Three-course dinner: choice of starter: potato-leek soup; 65-degree egg, with frisee, baby heirloom tomato, lardon, pistachio and fresh basil vinaigrette; or mussels, with garlic, orange, fennel and chardonnay. Choice of entrée: smoked wagyu shoulder, with roasted parsnip puree, oyster mushroom and natural jus; littleneck clams, with cappelini d’angelo, basil beurre blanc, shishito and pancetta; oak-charred cauliflower crown, with gremolata, pimento and chevre; or oven-roasted chicken, with roasted root vegetables, yukon gold gratin and apple butter veloute. Choice of dessert: blueberry financier lemon curd, with poppy seed Florentine and mascarpone whipped cream or bourbon chocolate chip pecan pie dulce de leche, with Maker’s Mark whipped cream. Wine selection ($20.15): dry white: Pedroncelli Sauvignon Blanc, Santa Ema Sauvignon Blanc, Greystone Chardonnay, Bonterra Chardonnay, Cline Pinot Gris; off-dry white: Franciscan Equilibrium Blend, Conundrum White Blend, Poet’s Leap Riesling, Piquitos Moscato, Sokol Blosser Evolution; light- to medium-body reds: Canvas Pinot Noir, Canvas Merlot, Purato Nero d’Avola, M. Chapoutier “Belleruche” Syrah-Grenache; medium- to full-body reds: Greystone Cabernet Sauvignon, 10 Span Cabernet Sauvignon, Loca Linda Malbec, Sherman and Hooker’s “Shebang!” Zinfandel Blend. Menu subject to change, and price does not include tax or gratuity.

• Beaver Creek Chophouse and The C Bar — Lunch: sliders and salads for two, with four prime rib sliders with aged Irish cheddar, arugula and horsey cream, two house salads and two nonalcoholic drinks; dinner: three-course meal, with first course: gazpacho shooter, second course: oyster with orange champagne foam and orange zest and third course: seared flat iron steak with charred cumin, carrot puree and potatoes O’Ryan.

• Beaver Creek Lodge — 20.15 percent off bar rates.

• The Black Diamond Bistro — Dinner: any entree with choice of salad or dessert (small upcharge for steak).

• Blue Moose Pizza Beaver Creek — 11 a.m. to 5 p.m., any kind of $2.15 pizza slices; 3-5 p.m., $2.15 draft beers; 5 p.m. to close, any 15-inch pizza and a pitcher of Coors Light or soda for $20.15.

• Buffalos — Lunch and dinner: two draft beers and house cast-iron nachos, with white cheddar cheese, jalapenos, corn and black bean salsa.

• The Dusty Boot — All day: any two burgers or any one entrée for $20.15; six draft-beer punch card for $20.15 (does not expire until all six beers have been punched).

• The Golden Eagle Inn — Three-course lunch, with selection from bar, kitchen and dessert (11:30 a.m. to 4 p.m.): choose an item from the bar, Lunetta Prosecco, 16-ounce draft beer or Penascal Sauvignon Blanc; an item from the kitchen: half-pound wild game burger (grilled elk, venison, wild boar, antelope and buffalo patty served with parmesan fries), choice of entrée salad (elk, eagle, cobb, Caesar) or pasta du jour; and a dessert: Palisade peach pavlova, chocolate cream puffs or sorbets and gelatos. Two-course dinner, with choice of entrée and salad or dessert (5-9 p.m.): salad: Eagle (artisan baby greens, grape tomato, pumpkin seed, cranberry, Manchego cheese and roasted shallot vinaigrette) or Caesar (crisp hearts of romaine, Parmigiano-Reggiano, tomato confit and creamy Ceasar dressing); entrée: Boulder Natural Chicken confit (house-smoked bacon, roasted Brussels sprouts, apple butter, chef’s garden thyme and Palisade raw honey), Rocky Mountain elk meatloaf (apricot-bacon-chipotle glazed, chayote squash, roasted poblano and sweet corn casserole); Macdonal Farm duroc pork shoulder (fresh figs, baby fennel root, caramelized endive, spiced faro crisps, bourbon-apple cider glaze) or seasonal house-made pasta; dessert: Palisade peach pavlova, chocolate cream puffs or sorbets and gelatos. Happy hour (11:30 a.m. to 6 p.m.): Choice of calamari, duck wings and two drafts or goat cheese panna cotta and two glasses of Lunetta Prosecco.

• Grouse Mountain Grill — Dinner (5:30 p.m. to close): Pretzel-crusted Berkshire pork chop with grilled asparagus, corn cake and sweet orange mustard sauce (normally $38).

• Hooked — Whole Colorado striped bass (Hooked’s signature two ways), Chef Omakase plate (roll, nigiri, sashimi) or wine flights, $20.15.

• The Metropolitan — Happy hour and dinner (3 p.m. to close): Any small plate, salad or any two tacos, plus 20 Enomatic Wine Card.

• The Revolution — Three course meal, with choice of appetizer, entrée and dessert, $20.15; $20.15 select bottles of wine.

• Spago — Happy hour and dinner: Stone-oven pizza, with glass of select wine or draft beer, $20.15; pan-seared Scottish salmon or free-range grilled half chicken, with dry-fried green beans, crispy garlic chips, jasmine rice, Thai red curry and fragrant herbs, $20.15; three-glass wine pairing (sommelier’s selections), sparkling, red and white, with any entrée, $20.15; three-course tasting menu ($49): first course: Okagawa Farms white corn chowder with house-made oyster crackers and jalapeno crème fraiche; main course: choise of pan-roasted Scottish salmon, with zucchini ribbons, kalamata olive, warm tomato vinaigrette and basil pistou, or grilled prime flat iron, with smoked shallot puree, Brussels sprouts, wild mushrooms and Armagnac sauce; dessert: choice of Palisade peach cobbler, cinnamon-sugar biscuit with vanilla ice cream, dark-chocolate cremeux or devil’s food cake with caramel sauce and banana ice cream.

• Splendido at the Chateau — Dinner (5-10 p.m.): miso-glazed Scottish salmon with dashi-shiitake broth or béarnaise-crusted Creekstone strip steak with potato gratin and fall vegetables, $20.15; a nightly featured red and white wine by the bottle, $20.15.

• Toscanini — Dinner and happy hour (3 p.m. to close): (call for info)


• Atwater on Gore Creek — Dinner: braised pork shoulder entrée; complimentary valet parking.

• Big Bear Bistro — Breakfast (9 a.m. to 6 p.m.): two burritos and two cups of coffee, $20.15; lunch (9 a.m. to 6 p.m.): two sandwiches, two bags of chips and souvenir Bistro canvas bag, $20.15; all-day après (9 a.m. to 6 p.m.): cheese or meat plate for two with a bottle of rose, $20.15.

• Blue Moose Pizza Vail — Any kind of $2.15 pizza slices (11 a.m. to 5 p.m.); $2.15 draft beers (3-5 p.m.); any 15-inch pizza and a pitcher of Coors Light or soda, $20.15 (5 p.m. to close).

• Bol — Happy hour and dinner: Pizza and a glass of wine.

• Bully Ranch Restaurant — Chicken-fried bison steak with mashed potatoes and gravy and seasonal greens.

• Campo de Fiori — Dinner (5:30 p.m. to close): daily pasta or secondi specials, $20.15.

• Crespelle — Visit for 2015 specials.

• Destination Resorts Vail — Landmark Condominiums: one bedroom/one bath, $134 per night; two bedroom/two bath, $202 per night; three bedroom/three bath, $270 per night.

• Elway’s — Dinner (5 p.m. to close): 5-ounce halibut, with braised fingerling potatoes and asparagus with a saffron buerre blanc; or 4-ounce New York strip with mashed potatoes, Olathe corn and béarnaise.

• Evergreen Lodge Vail — Rates starting at $79 per night for two queen bed hotel room; pet-friendly rooms available.

• Flame at the Four Seasons — Dinner (6-9:30 p.m.): Red Mountain rubbed flatiron steak, with warm duck fat potato salad, arugla and oven-dried tomatoes.

• Garfinkels — Choose any butcher block selection and a draft beer or soda for $20.15. Selections include 8-ounce filet, 12-ounce New York strip, 14-ounce rib eye, 14-ounce slow-cooked prime rib, full rack of ribs or New Zealand rack of lamb, all served with a house salad, sautéed vegetables and choice of coleslaw, rice, baked beans, French fries or baked potato. Add sautéed mushrooms, onions or peppers for free.

• Holiday Inn Apex Vail — Room rate of $105 per night Sunday to Thursday; $125 per night Friday and Saturday, plus tax.

• La Tour — Dinner: all entrees $20.15; lunch: choose any one entrée and any one small plate for $20.15.

• Ludwig’s — The renowned Sonnenalp breakfast buffet, featuring your favorite hot and cold dishes and a selection of traditional European breakfast items, $20.15.

• Manor Vail Lodge — Room rates starting at $147 per night.

• Matsuhisa — Bento box: Tuna sashimi salad with Matsuhisa soy dressing, rock shrimp with creamy spicy sauce, four pieces of nigiri and miso soup.

• May Palace — 20.15 percent off of entire dinner bill.

• Moe’s Original BBQ — All day (11 a.m. to 9 p.m.): Double Wide Family Pack for $20.15, which feeds three to four people and includes one pound of meat (pork, chicken or turkey), choice of two pint sides and choice of a bread (four pieces: buns, cornbread or combo of both).

• Mountain Cupcakes — Visit for 2015 specials.

• Mountain Standard — Lunch and dinner (11:30 a.m. to close): King crab leg dinner for two for $20.15; all dinner entrees featured for $20.15.

• Nudoru Ramen Bar — Lunch (noon to 3 p.m.): Edamame and ramen bowl, $12.15; happy hour (3-6 p.m.): 20.15 percent off select bottles of sake and red and white wine; dinner (6 p.m. to close): house sake, plus ramen bowl and starter or dessert, $20.15.

• Pepi’s Restaurant —Lunch (11:30 a.m. to 3 p.m.): two entrees for $20.15 (limited menu); dinner (5:30-10 p.m.): all entrees $20.15; all day: one bottle of 2013 Pepi Pinot Grigio, Monterey Sacramento Delta, California for $20.15.

• The Remedy at the Four Seasons — Lunch and dinner (11 a.m. to midnight): Choice of sandwich, burger or pizza and draft beer or house wine for $20.15.

• Solantros — Dinner: Solantro organic grilled chicken breast on a bed of Solantro rice (wild rice, spinach and peppers) with garlic baguette; jumbo fried or grilled shrimp served with garlic mash or French fries and garlic baguette; mahi served on a bed of Solantro rice; or 14-ounce New York strip served with garlic mash and topped with juicy jumbo asparagus with a garlic baguette.

• Sonnenalp Vail — Rates as low as $181 per weeknight and $202 per weekend night; packages include no resort fees, lodging in a Lodgepole Suite or larger, $18 reduced-price valet parking, two complimentary 5-minute oxygen bar sessions at Sonnenalp Spa, reduced-price golf at Sonnenalp Golf Club and basic Wi-Fi. Rates based on double occupancy; does not apply to group participants and does not include taxes and gratuity. Valid Sept. 27 to Nov. 19. Other restrictions apply.

• Sushi Oka & Hibachi — $20.15 New York strip hibachi dinner, with house salad, appetizer hibachi shrimp, hibachi vegetable and hibachi rice; 35 percent off all alcoholic beverages.

• Sweet Basil — Lunch: three course chef lunch, $20.15; dinner: all entrees $20.15.

• Tavern on the Square — Four-course hunter’s menu featuring wild game: buffalo-pastrami flatbread, rattlesnake chowder, wild-game sausage and caramel Forelli pears.

• Terra Bistro — All main courses are $20.15.

• Up The Creek —Visit for 2015 specials.

• Vail Cascade — Hotels: stay one to four nights, save 20 percent; stay five or more nights, save 30 percent; condos: stay three to four nights, save 10 percent; stay five or more nights, save 30 percent. Packages valid through Nov. 19. Some restrictions and blackout dates apply. Rates do not include taxes or daily resort charge. Cannot combine with any other offers or discounts. Not applicable to existing or group reservations.

• Vail Chophouse — Dinner: three-course meal, with first course: gazpacho shooter, second course: oyster with orange champagne foam and orange zest and third course: seared flatiron steak with charred cumin, carrot puree and potatoes O’Ryan.

• Yellowbelly — Lunch or dinner (11 a.m. to 9 p.m.) for two, $20.15: sampling of both types of chicken (rotisserie and fried), as well as a selection of six sides.

• Yeti’s Grind — Visit for 2015 specials.

For reservations and additional information about the promotions, visit

Are you in the mood for Splendido at the Chateau’s miso-glazed Scottish salmon with dashi-shiitake broth? Or maybe you’re craving Flame at the Four Seasons’ Red Mountain rubbed flatiron steak with warm duck fat potato salad, arugula and oven-dried tomatoes. For one Andrew Jackson portrait and a handful of pennies, you can get either during Vail Beaver Creek Restaurant Week.

The event, now in its third year, begins Friday and runs through Sunday, Oct. 5. It’s a chance for chefs at Vail and Beaver Creek restaurants to showcase their talents while luring in new clientele with attractive price points. Attendance at this meal mecca has grown exponentially each year since its inception, said Jay McCarthy, corporate chef for Group970, which owns the Blue Moose Pizza restaurants in Vail and Beaver Creek.

“It’s a great value, so that always gets people’s interest,” he said. “We’re getting a lot of people coming up from the Front Range and Western Slope to check us out, as well. It generates word-of-mouth business for the high season, when people come back into town with their friends and families.”

Get hooked

People are hooked by the deals, but once they come in and experience the great service and high quality of food, there are bound to be repeat customers, McCarthy said. It’s also a chance for local chefs to see what their colleagues are up to.

“Living in the valley and working as much and as hard as we do, we don’t get to get out and see other people’s places as often,” he said. “Let’s go see what they are doing over at La Tour or Sweet Basil and Mountain Standard.

“It’s a chance for me to hang out at my friends’ restaurants and see what they are doing and catch up on what’s going on and how they are preparing for the upcoming season.”

Across the plaza from the Blue Moose in Lionshead Village, the Vail Chophouse is offering a three-course dinner that starts with a gazpacho shooter, followed by an oyster with orange champagne foam and orange zest and culminating with Seared flatiron steak with charred cumin carrot puree and potatoes O’Ryan, all for the $20.15 rate. In Vail Village, Elway’s is pairing halibut with braised fingerling potatoes and asparagus with a saffron buerre blanc for the same price. Or grab lunch at Buffalos in Beaver Creek, where you’ll get two draft beers and the house cast-iron nachos for, you guessed it, $20.15.

“It’s what everyone brings to the table,” McCarthy said. “It’s a smorgasbord of all the different restaurants and food services in the valley, and they get an opportunity to showcase what they do and people get to check them out at a bit of a reduced rate.”

The specials aren’t limited to just food and drink. Destination Resorts Vail is offering room rates at the Landmark in Vail starting at $134 per night, Manor Vail has rates starting at $147 per night, and lodging packages at the Sonnenalp in Vail Village include discounted spa services and reduced-price golf at the Sonnenalp Golf Club.

Go ahead and eat

Vail Beaver Creek Restaurant Week isn’t just about wallet-friendly culinary adventures and upscale lodging on the cheap. Group970, which organizes the event, has another motive.

“They bring focus to the culinary arts in the area, but they add this element of giving a certain portion of the revenue to a particular charity or cause,” said Tom Boyd, director of public relations and communications for the Vail Valley Foundation. “We’re one of the beneficiaries this year.”

The money that heads to VVF will be funneled directly into the nonprofit’s general fund, which takes care of overhead and general operation costs, Boyd said.

“This is stuff that will keep the lights on at Gerald R. Ford Amphitheater, it will help us put the climbing wall up at the GoPro Games, it will put gas into The Youth Foundation’s Magic School Bus, it will keep (the Vilar Performing Arts Center) open year-round to host performing arts events,” he said. “The list goes on and on and on — all the little things that help us do what we need to do to make the valley a special place.”

Vail and Beaver Creek’s combined dining tradition goes hand in hand with the resorts’ spectacular scenery and skiing, Boyd said, and creating an event around that was a natural progression.

“We’re really grateful, and it’s a really, really fun thing to be a part of, especially if you like to eat, like I do,” he said with a laugh.

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