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Vail Chophouse & Beaver Creek Chophouse

Dominique TaylorThe Lobster Mac 'n' Cheese is all grown up.
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There’s nothing like a perfectly cooked, seasoned-just-right cut of filet mignon to remind you of the importance of getting the basics right.For a hearty, yet elegant meal after a day of skiing, you don’t need to go further than The Chophouse, located just steps from the base of the lifts both in Lionshead Village and in Beaver Creek. The cozy, retro-inspired interior will invite you to relax and enjoy your meal. And while the comprehensive menu offers a cut of meat or seafood options for everyone, The Chophouse’s real strength is that the dishes are made from fresh, quality ingredients, kept simple and executed just right.”We want the quality ingredients to shine for themselves,” Corporate Chef Jay McCarthy says. “At the Chophouse you’ll find comfort food items that are healthy, wholesome and maybe unique to the area – things you can’t do easily at home. We want people to be able to come as a family or group and enhance that whole experience of reconnecting with family or friends.”

Start off the meal with the Fine Cured Meat Platter -an assortment of Italian meats, olives and cheeses served on a log platter cut by the chef himself. The roasted red beet salad is a lighter option that doesn’t skimp on taste. The combination of sweet beets, Treviso field greens, mild feta cheese and a balsamic mustard dressing creates a savory medley of flavors as well as a beautiful array of winter colors.Then there’s the meat. With an entire menu of steak, chop and seafood options to choose from, picking your protein might be daunting. The tender and flavor-packed filet mignon is definitely the understated star of the menu – you can have it prepared “simple,” “au poivre” (a peppery seasoned crust) or with blue cheese. Pair it with a glass of rich and peppery Layer Cake Malbec.Those looking for a challenge might want to try the new 32-ounce Buffalo Tomahawk Chop, which McCarthy describes as a very flavorful slab of rib-eye on a huge bone.”It’s like inviting Fred Flintstone to dinner,” he says.

Families and large groups will appreciate that there is something for everybody, from surf and turf options to sophisticated salads to macaroni and cheese for the kids. Both the lobster and bacon mac and cheeses are perennial crowd favorites. End the meal with the homemade New York-style cheesecake, drizzled with a tart raspberry sauce – a classic dessert done well. And tableside magic doesn’t just amuse the kids; adults will get in on it, too.Don’t forget the little things that remind you that you’re at a luxury ski resort, such as an on-site chair masseuse in the afternoon and a daily Champagne toast. Guests seated in the restaurant at 3:30 p.m. will receive a complimentary glass of Champagne to mark the restaurant company’s 20-year presence in the Vail Valley. Cheers! Base of Gondola, Lionshead / 970.477.0555 / vailchophouse.comBase of Centennial, Beaver Creek / 970.845.0555 / Beavercreekchophouse.com


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