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DECEMBER 2014
Much
Ado About
Noshing:
Aspen, CO
The fifth run of the day is over at Aspen Mountain.
Sweat is on your brow and a rumble is in your
belly. Your backside throbs after one too many
tumbles on the slope, so it’s time for a sturdy drink
and a bite to eat. But first, you should change out
of your fabulous ski togs, rinse off the morning,
and don your best cocktail ensemble for a night
on the town. Then it’s off to the glamorous wilds of
Ute City: the boutique shops, the luxury hotels, the
smattering of high-end restaurants---all within
arm’s reach.
The list of niceties in Aspen is far too long, so we’ve
picked three of our favorites to get you started.
By Alex May
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DECEMBER 2014
Element 47The 47th element is silver, and that’s exactly what The Little Nell—the luxury five-
star hotel—decided to offer its guests in the way of food, drink, and ambience.
The restaurant underwent a renovation in 2012 and opened the doors to their
revamped spot thanks to the 2012 James Beard Restaurant Design award
winners, Bentel & Bentel. The team added stone, wood, and blackened steel to
retouch the room, flawlessly incorporating the splendor of the Rocky Mountains.
Under the command of Executive Chef Bryan Moscatello, the kitchen plates an
inventive and lovely assortment of seasonal fare using conscientiously-sourced,
local ingredients. Oenophiles will quake with excitement at the marvelous,
20,000-bottle cellar. And at the end of the day, nothing can quite top that of
meticulously prepared cuisine accompanied by a perfectly paired glass of wine.
TO EAT: Roasted Venison Saddle - Caramelized Endive, Dates, Palisades Tuscan
Kale, Polenta, Biscotti
From Executive Chef Bryan Moscatello: “When living in the mountains, the first thing
that comes to mind is venison… A date paste works extremely well with the natural
flavor of the game meat, and braised and sautéed kale with an endive sauce round
out the dish.”
TO DRINK: Manhattan 100 (Prepared table-side) - Premium Bourbon, Element
47’s Handcrafted Vermouth, Two Types of Housemade Cocktail Cherries
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DECEMBER 2014
Photo by: Joann Dost
Caribou ClubNothing typifies the indulgence and splendor of Aspen like access to your very own
private club. This Ute City bastion has been open since 1989 thanks to founder and
principal designer, Harley Baldwin. The late renowned developer recognized the ski
town’s potential and was instrumental in giving Aspen its glitter through his social
and business ventures.
Beautiful western art lines the oak-paneled rooms, and a burnished mahogany
bar welcomes the wealthy patrons to sip classic cocktails or a glass of wine and
chat about the day. There are nine rooms total, each having a different feel and
personality. Antler chandeliers are scattered throughout the space and if you’re
peckish for upscale, modern American cuisine, the club can accommodate up to
140 hungry folks. If you feel like boogieing, which happens when good cocktails
and good music are mixed, the dining room clears the tables at 10:30 and the
floor comes alive with dance. A mere $20,000 garners two people a lifetime
membership, which seems a small price to pay considering the extravagant
amenities at your fingertips and down-home feel the Club provides.
TO EAT: Baked Oyster Poblano - Riptide Oysters, Poblano Paste, Sauce Choron,
Lemon
TO DRINK: Jean-Luc Colombo, Côtes Du Rhône (Viognier/Roussanne) -- Chalone
Vineyard, Gavilan (Pinot Noir)
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DECEMBER 2014
Photo Credit : Leslie Williamson
Justice Snow’sSet in the historic Wheeler Opera House—originally built in 1889—this Aspen
favorite is a step into the past. The bar-restaurant, whose moniker hearkens back
to a nineteenth-century justice of the peace in the burgeoning town, hits all the
checkmarks with Colorado-inspired cuisine and a tome of craft cocktails ready to
be jiggered and strained by the mechanics behind the slab. They’ve been making
big waves lately, too, taking home Playboy Magazine’s Best High Altitude Bar of
2013 and landing on Food & Wine Magazine’s best new bars list of 2014.
With the help of Brooklyn-based designer Matt Duncan, Justice Snow’s captures
the charm of yesteryear with carefully selected antiques, an original bank vault
door, copper, and dark wood to ensure guests are cozy and welcomed. 300-year-
old white oak planks line the barroom floor as patrons belly up to the most
hallowed wood, yearning for some expertly crafted tipple and the many culinary
surprises courtesy of Chef Jonathan Leichliter.
TO EAT: Beak to Tail - Smokey Duck Breast, Confit, Brioche, Celery Root, Sherry-
Black Mission Fig Jus, Watercress & Pickled Mustard Seeds
TO DRINK: Amare Picante – Tequila, Lime Juice, Agave, Muddled Cucumber,
Cilantro & Jalapeno
PHOTOGRAPHY: JIM HANNA
