Vail Valley Bizwatch: Grand Avenue Grill, Eagle | VailDaily.com
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Vail Valley Bizwatch: Grand Avenue Grill, Eagle

Daily Staff Report
Newsroom@vaildaily.com
Vail, CO, Colorado
Special to the DailyPart of the crew at the Grand Avenue Grill in Eagle, is, from left, co-owner Mike Ryan, Uriel Escobar, Kimberly Zinck and co-owner Chris Ryan. The deck at the Grand Avenue is still open, until the weather gets too chilly.
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Business Name: Grand Avenue Grill.

Location: 678 Grand Ave./Highway 6, Eagle, one mile west of the Eagle roundabout.

Date opened: Nov. 22, 2002



Owners: Chris Ryan and Mike Ryan.

Contact Info: Call 970-328-4043 or 970-331-3720.



What goods or services do you provide? Specialty, hand-crafted, casual American food.

What’s new or exciting at your place? In an effort to better serve our customers, we will be open Wednesday through Sunday. We are now serving some breakfast items on Saturday and Sunday starting at 11 a.m. The morning menu includes breakfast burritos, fried egg sandwiches, roasted prime rib hash and eggs, and a four-ounce sirloin steak and eggs.

In addition, we now have three HD televisions for the Denver Broncos football games. Please join us for breakfast, lunch, bloody Mary’s, cold beer and football!



We also have great live music on our patio every Friday evening, at least until it’s too chilly to continue.

What strategy do you use to differentiate your business from your competition? We strive to have low employee turnover in the restaurant. All of our kitchen staff has been with us for six years or more. That means the food is consistent, and consistently good.

What philosophy do you follow in dealing with your customers? The customer is always right. The customer is always first. No matter the situation, we will always try to accommodate any requests.

What can your customers expect from you? Consistent, well-prepared, high-quality food. We have more than 10 always-available custom salad dressings, including chipotle ranch, cilantro pesto ranch, apple poblano vinaigrette, honey mustard, sesame soy vinaigrette and caesar. We also have many different sauces, dips, soups, salsas and more.

Tell us a little about your background, education and experience: Mike Ryan has a culinary degree from Indiana University of Pennsylvania. He started his career at the Hyatt in Beaver Creek for two years and then was the chef at the Wild Horse Bistro in Edwards for four years before we opened the Grill in 2002. Chris Ryan has a degree in hotel/restaurant management from Northern Arizona University. I (Chris) have worked at the Sonnenalp Hotel in Vail, and have managed two restaurants – one in Boulder and then the Wild Horse Bistro in Edwards before opening the Grill with Mike in 2002.


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