Vail Beaver Creek Restaurant Week 2016

PHOTO BY KIM FULLER

By Kim Fuller Published in the Vail Daily Weekly

Behind the scenes in mountain kitchens, chefs are starting to transition through fall and into winter, which means getting the most out of this season’s produce while simultaneously prepping upcoming menu rewrites.

There’s one more big push, however, as crowds of hungry diners are ready to indulge on some more affordable tastings. Vail Beaver Creek Restaurant Week will be serving up dining deals for 10 days — spanning through a week and two full weekends through Sunday, October 9.

So what’s the special? $20.16, all around. Specials vary, but they are all based on the price point of the year.

“I think the real perk of Restaurant Week is how it makes the higher-end restaurants more approachable for locals and tourists,” said Samantha Biszantz, co-owner of Root & Flower in Vail. “It’s a chance to experience a restaurant that normally costs $100 per person for $45.”

Every special is different, so tasters can try to complete a big puzzle of deals, or just pick a few.

And there really is no theme beyond $20.16, so you will find everything from whiskey flights two-for-ones to full-on, three-course menus.

CHEF PREP

Brian Ackerman, executive chef-owner of Splendido is getting ready to close the restaurant for a remodel on October 15. Before the renovations start, Ackerman and his team will welcome guests for Restaurant Week to try a choice of two of their specialty dishes — an Idaho ruby red trout or a lamb strip loin, each for $20.16, or a select bottle or red or white wine for that price. Locals should know Splendido is also extending the special until the restaurant closes for the season in mid-October.

“We want to showcase what we do up here,” Ackerman said. “This lets people come up and experience the restaurant that otherwise may not.”

For anyone who has not dined at an upscale spot like Splendido, it’s a chance to take advantage of the deals, while still experiencing the elegant atmosphere and live piano music that makes it memorable.

Matt Limbaugh, executive chef of Root & Flower, said he will be taking extra time to prep for the busy week. The panini and select cocktail or glass of wine special Root & Flower is offering will highlight lingering summer and in-season fall flavors.

“I want to be able to use the end of my summer ingredients, while preparing for people to come in and experience Root & Flower for the first time,” said in Vail. “I want to make sure that I’m ready for these guests because it’s the last kick of the season.”

Limbaugh plans to make his green tomato chow chow to be served alongside the panini special.

“It takes a while to pickle and to develop the flavor, so I want to get those prepped a few days before Restaurant Week starts,” he said, “and make a big enough batch to fit perfectly in the little space that I have to make it through the whole week.”

TASTE AROUND TOWN

Vail Beaver Creek Restaurant Week has deals for days, but anyone in town on Saturday, October 1, can check out the third annual Top Shelf Harvest in Lionshead from 3 to 6 p.m. It’s a celebration of the senses with live music, tastings and mixology contests.

“We are thrilled to overlap once again with Top Shelf Harvest,” said Sarah Franke of Group970 Restaurants. “The event is a great pair for Restaurant Week and provides our guests with a fun afternoon of activity that fits as a perfect lead in to a great night out in Vail, enjoying the $20.16 restaurant week offers.”

It’s no doubt that drinks will be flowing for Restaurant Week. 10th Mountain Whiskey & Spirit Company in Vail is offering two-for-one flights of their five spirits.

“This is a great way for someone to come in with a friend or as a couple,” said Ian Tulk, manager for 10th Mountain Whiskey & Spirit Company. “They can stop by before or after dinner, and sample all five of our spirits and get a nice walk through of what we do.”

The festivities span through two full weekends, so visitors and locals can really get their fill.

“It’s bringing people in that might now usually come in,” Limbaugh said, “which is what restaurant week does — it brings in a lot of people who don’t usually eat certain places, and gives them a chance to enjoy what’s there.”

Projected menus are subject to change, and the specials generally do not include tax or gratuity, so do the math and plan ahead.

For more information on Vail Beaver Creek Restaurant Week or to view the incredible list of $20.16 restaurant specials and lodging offers visit www.diningataltitude.com.

Here’s a taste of what some participating restaurants will be offering as their $20.16 special from Friday, September 30 through Sunday, October 9:

VAIL

10th Mountain Whiskey & Spirit Company

Two for one whiskey flight tasting.

Big Bear Bistro

Breakfast: Breakfast burritos for two smothered in pork green chili and two coffees.
Lunch: Two Gourmet sandwiches, chips and souvenir bag to take with you for a picnic.
Apres: A bottle of house wine and two crepes.

Blue Moose Pizza Vail

11 a.m. to close: Any 18-inch specialty pizza and a pitcher of Colorado draft or soda.
3 to 5 p.m.: $2.16 draft beers and $2.16 specialty slices.
Slice Card: Buy a slice card for $20.16, good for 10 slices. Valid until October 31, 2016. Card must be purchased during restaurant week.

Bol

Eaton Ranch burger and beer.
All entrees.

Bully Ranch Restaurant

Braised 7x short rib with broccolini and parsnip puree.

Campo de Fiori

Daily pasta or secondi specials.

Chicago Pizza

12-inch supreme plus two drinks.
18-inch one topping family size pizza.
Two calzones.
(These specials are also available for delivery.)

Elways

6-ounce Alaskan halibut pan seared over fingerling potatoes with a deconstructed chimichurri.
6-ounce NY Strip served with mashed potatoes and Colorado squash topped with a roasted garlic demi.

Flame at the Four Seasons

Signature appetizer block:
Two Iberico wrapped shrimp, corn fonduta, aleppo emulsion.
Two Rocky Mountain elk corn dogs, smoked tomato ketchup, grainy mustard aioli, four tempura lobster, spicy aioli

Garfinkels

Dinner special: Choice of Coors Light, Blue Moon, Colorado Native, or soda with house salad, choice of ribeye or NY Strip. Served with vegetables and choice of baked potato or rice.

La Tour

Lunch: Any one small plate and any one lunch entree.
Dinner: All entrees.

Matsuhisa

Bento box: Tuna sashimi salad with Matsuhisa soy dressing, rock shrimp with creamy spicy sauce, four pieces of nigiri, miso soup.

Moes Original BBQ

Double wide family pack: One pound of meat (pork, chicken or turkey), choice of two pint sides and choice of a bread (four pieces: buns, corn bread or combo of both).

Mountain Standard

King crab leg appetizer for two.
All dinner entrees.

Pepi’s Restaurant

Lunch (11:30 – 3:00): Two lunch entrees (limited menu).
Dinner (5:30 – 10:00 PM): All entrees.

The Remedy at the Four Seasons

Remedy double burger, fries, a draft beer and churros.

Root and Flower

Panini and cocktail or glass of wine ($12 value or less).

Sonnenalp Breakfast

Chive and crab benedict topped with hollandaise and served with hasbrowns.

Sweet Basil

Three-course chef lunch.
All dinner entrees.

Swiss Chalet

Veal saltimbocca with homemade gnocchi, baby spinach, truffle cream sauce and cherry tomatoes.

Terra Bistro

All entrees.

The Fitz & Manor Vail

Colorado venison served with Olathe sweet corn, Strohauer Farms fingerling potatoes, chermoula sauce and asparagus.

Vail Chophouse

Lunch for two: Two cheeseburgers and two non-alcoholic beverages.
Dinner: Beef tenderloin served with mashed potatoes, foie gras gravy, and apricot glazed carrots.
Daily wine and drink specials.

Yellowbelly

Lunch or dinner for two: Sampling of both types of chicken (rotisserie and fried) and a side.

BEAVER CREEK

8100 at the Park Hyatt

Three Course Dinner: Choice of Starter, Entree and Dessert from Restaurant Week menu.

Beaver Creek Chophouse and The C Bar

Lunch for two: Two Cheeseburgers and Two non-alcoholic beverages.
Dinner: Beef tenderloin served with mashed potatoes, foie gras gravy, and apricot glazed carrots.

Blue Moose Pizza Beaver Creek

11 a.m. to close: Any 18-inch specialty pizza and a pitcher of Colorado draft or soda.
3 to 5 p.m.: $2.16 draft beers and $2.16 specialty slices.
Slice Card: Buy a slice card for $20.16, good for 10 slices. Valid until October 31, 2016. Card must be purchased during restaurant week.

The Dusty Boot