REVIEWS

"The decor may be understated -- blond-wood chairs and buff-color walls -- but [their chef's] contemporary cuisine is anything but. He uses the freshest ingredients available, so the menu changes several times each season. You might find coriander-rubbed venison, seared Hawaiian ahi, or a Colorado lamb trio of rib chop, bacon, and lamb shank ragout. Pair these entrées with one of the hundreds of wines from the restaurant's award-winning cellar. Leave room for luscious desserts such as hot sticky toffee pudding cake."  --Fodor's

 --ZAGAT Survey: "America's Top Denver Area & Mountain Resorts Restaurants"
"Still as sweet as ever, this 'high-altitude gem' is 'the gold standard of the Vail Valley' courtesy of 'cutting-edge,' 'practically flawless' New American cuisine from chef Paul Anders plus a 'killer wine list' and an 'engaging staff;' a 'glitzy crowd' gathers there 'after a hard day playing in the powder,' so although the delightful setting was just refurbished and enlarged, it remains 'tough to score a reservation' (go for lunch); p.s. 'ask for a creekside window table.'

DiRōNA Award Winner

"Sweet Basil remains one of Vail’s outstanding restaurants...The service is wonderful, and the waitstaff extremely attentive."  --GabbyGourmet