ML - Aspen Peak

2014 - Issue 1 - Summer

Aspen Peak - Niche Media - Aspen living at its peak

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DINE WITH THE STARS Local rooftop eateries pair small plates with panoramic vistas. The new rooftop patio at David Burke Kitchen offers unique fire features and recessed ice troughs so guests can chill their wine tableside. Small-plate highlights are prosciutto and raclette flatbread with potato, thyme, and cornichons; peanut butter maple bacon dates with fried grapes; and escargot fritters with bone marrow, garlic, and beef jerky. 515 E. Hopkins Ave., no phone at press time; davidburkekitchenaspen.com With 28 globally inspired small plates for dinner and lunch, BB's also has one of town's coolest outdoor dining spots ( BELOW), with spectacu- lar views. Try new Chef Matthew Zubrod's ahi tuna crudo with grapefruit pearls, avocado, chili, lotus root, and cilantro or kale and Brussels sprouts salad with apples, curried almonds, Pecorino, and lemon tahini vinaigrette. 525 Cooper Ave., 970-429-8284; bbskitchen.com For more dining options, see aspenpeak-magazine.com. BB's patio has an exquisite view of Aspen Mountain. Ricard's concept and menu translate easily into a tasteful summer repast. The private dining room at Ricard Brasserie & Liquor Bar offers glimpses of Snowmass. BELOW: Chef-restaurateur Tim Goodell. Snowmass Standout THE IDEAL COMPLEMENT TO THE SNOWMASS SUMMER CONCERT SERIES? THE FARE AND VIEWS AT RICARD BRASSERIE & LIQUOR BAR, A TRÈS CHIC NEWCOMER TO BASE VILLAGE. BY LINDA HAYES N o need to brush up on your French to enjoy the classic brasserie fare at Ricard. Opened by Southern California – based chef-restaurateur Tim Goodell this past winter, Ricard's concept and menu translate easily into a tasteful summer repast. "The brasserie concept of rustic, f lavorful food cooked properly fits perfectly with the mountain locale," explains Executive Chef Jeff Armstrong. "Tim and I have worked together on and off since '97. We're both clas- sically trained chefs, so it's in our comfort zone." Whether your comfort zone is out on the patio with picturesque vistas of Fanny Hill on Snowmass Mountain—a popular summer playground for hikers and bikers — at the convivial bar, or in the dining room, expect a vivacious vibe. "It's a big-city, bustling, have-a-good-time feel," says Armstrong. "A brasserie is not supposed to be formal dining, but you can have a fine-dining experience here as well." Either way, the food is the focus. East and West Coast oysters on the half-shell, little glass jars of velvety chicken liver pâté, frisée aux lardons topped with a per- fectly poached egg, and hand-chopped steak tartare with black olive tapenade are classic starters. Follow up with traditional dishes: steak frites, skate wing sautéed in brown butter and capers, and roasted chicken with locally sourced summer veg- etables, or check out the daily specials. Pair it all with one of 20 or so wines by the glass with even more available on the ample wine list. Ricard Brasserie & Liquor Bar, 110 Carriage Way, Snowmass Village, 970-429-4163; ricardsnowmass.com AP PRIVATE DINING with a View 100 ASPENPEAK-MAGAZINE.COM BEST EATS 099-110_AP_ST_BestEats_V2_SUM_FALL_14.indd 100 5/6/14 6:58 PM

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