Vista At Arrowhead |

Vista At Arrowhead

Tenderbelly braised Duroc pork cheeks, white grit cheddar cake, Swiss chard and Colorado tart cherry sauce. | Vista At Arrowhead | EAT Magazine Summer 2016
Justin Q. McCarty |

First courses: $8 - $12; Entrées: $23 - $45; Sides: $4 each
Mountain country club with a great patio
Signature dish
Trout picatta
kid friendly?

676 Sawatch Drive | Arrowhead | Edwards 970.926.2111 |

Micky Poage always steals the show, and for good reason. The familiar and nostalgic sounds of his piano keys in motion carry all the way through the dining room and out to the open-air patio at Vista at Arrowhead. When the music shares the same air as the lingering light of a summer sunset, the restaurant’s ambiance strikes every chord right.

Also moving swiftly between tables is Daryl DeYoung. The restaurant’s new co-owner runs the floor with a tangible passion for hospitality, quickly becoming another celebrated note at Vista.

In January, the restaurant’s former owners turned over its reins to DeYoung, who has been with Vista for over 16 years, and Executive Chef David Collins, who has been there for more than a dozen years.

Collins and his kitchen staff deliver seasonal flavors and ingredients from the Colorado bistro-style menu they have created. What’s unique to the valley, however, is a whole section of “customer composed” options available to order on the lunch and dinner menus.

“We have all these proteins to pick from, and then you pick a sauce to go with it. You can choose as many or as few sides as you want,” DeYoung explains. “If someone wants to come in and get trout and green beans, or a ribeye and mashed potatoes, they can.”

It’s a menu that will keep everyone happy with their dinner, whether you’re craving a piece of grilled wild king salmon, a baked Maine lobster tail or an 8-ounce filet. Sauce choices like red wine demi-glace, nutless basil pesto, tomato fennel broth and lemon picatta add a dynamic layer to each plate. Then there’s the large list of sides to select from, including sautéed green succotash, roasted butter maple carrots, herb roasted fingerling potatoes, spiced quinoa and red pepper agnolotti with wild mushrooms. Not easy choices, but good ones.

Or guests can leave it up to the experts to share great renditions of first courses and entrées. Begin with a cup of Hazel Dell organic farm mushroom soup, topped with a confit of spring vegetables. It’s rustic in flavor, but still light and summery, and best amidst sips of crisp prosecco.

For the table, order an appetizer or entrée-sized lemon ricotta ravioli. It’s so in-season with the homemade pasta, all the spring vegetables and aged balsamic on the plate, and perfectly savory with slivers of pecorino cheese on top.

One of the stand-out, chef-composed entrées is the seared rare tuna with wasabi mashed potatoes and sesame bok choy in a soy ginger butter sauce. It’s not too heavy, while full of flavor and satisfying textures.

A hand-crafted cocktail made with a Colorado-born spirit can carry you through your courses, or try a pour of Duckhorn pinot noir. Leave room for dessert; specifically, the cheesecake. You’ll see why the berry compote deserves an encore, especially when it’s alongside Vista’s show-stopping, house-made blood orangecello.

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