It starts with a sun-drenched deck and a glass of wine at Vin48. With more than 40 wines by the glass – more by the bottle – there’s plenty to quench your thirst after a day of playing in the High Country’s brutal sun.
The overtly fruity and mildly mineraly 2005 Brandal Albarino will demand your attention, but break free to take in your modern, sophisticated surroundings and the impressive views of Beaver Creek.
Don’t stop there. You’ll need solid sustenance to face the next day, and Vin48 aims to spoil the most discriminating of diners with little nibbles or heartier plates of classic dishes with fresh, innovative twists.
As the bubbly goodness of Canella Prosecco playing on your tongue, bring in a bowl of Crenshaw melon soup. Served cold, with bits of crispy prosciutto and shredded mint, the soup is refreshing without getting too sweet.
“I want my food to be a little different,” says Chef Charles Hays, who owns Vin48 with Greg Eynon and Collin Baugh.
The singular blue prawn arrives with the head still on – essential for achieving full flavor – accompanied by a little green and turnip salad with basil vinaigrette. One bite and you’ll wish you had a heaping plateful of the crustaceans, but there’s so much more to experience.
Graduating from small to large plates, plunge into the Arborio-crusted scallops. The succulent scallops are cooked “a punto” and served over a delicately creamy risotto with roasted corn, fried leeks and porcini mushrooms.
The tasty mushrooms are hand-picked in Oregon, but will come from within Colorado once they’re in season.
“I use as many Colorado products as I can,” Hays says. “It’s good quality stuff. I got some watercress from Steamboat, and it was the best I ever had … Going local also helps to lessen our carbon footprint.”
As the sun dips below the horizon, treat yourself to some liquid dessert in the form of a svelte Torbreck the Bothie Muscat Blanc. Pair it with the creamy coconut panna cotta, and experience how light and rich complement each other.
“I think Vin48 could be one of the better restaurants in town,” Hays says. “We’re not so pretentious. We have quality and service, but it’s relaxed and fun.”
48 East Beaver Creek Blvd., the Boat Building, Avon