"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."
Survey, 2008: "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.'
remains one of Vail’s outstanding restaurants...The service
is wonderful, and the waitstaff extremely attentive."