Aspen Peak - Niche Media - Aspen living at its peak
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photography by c2 photography (steak); bryan welker (ivansco) A Cut Above Samantha and Craig CordtS-PearCe elevate aSPen'S PenChant for Prime CutS with the eCleCtiC Stea ouSe No. 316. by linda hayes "It's the quintessential steakhouse," says Samantha Cordts-Pearce of Steak House No. 316, the landmark East Hopkins Avenue restaurant she owns with her hus- band, Craig. "The difference is, here, we focus on 100 percent prime meats, which are hard to get these days." Another difference is the setting—a meticulously restored miner's cabin which, thanks to the couple's col- lector sensibilities and Craig's handiwork, is quintessential Aspen circa 18 8 8. The "hunting wall" beside the Carrara marble bar is hung with animal mounts and antique guns. Elaborately framed photos of "ladies of the night" are mounted on period brick walls. In back, a private, cur- tained dining space features an image of Lulu Wilson, a widow and famous midcentury Aspen character who once owned the cabin, and after whom the Cordts-Pearce's prior restaurant, in the same space, was named. "It's like Lulu Wilson matured into the madam of Aspen," Craig says. "She never really went away." Amid this ephemera, diners settle into red velvet booths. White linen-topped tables are covered in enormous steaks— prime filet, New York strip, cowboy ribeye, and porterhouse, as well as American Kobe filet and f lat iron cuts served in cast-iron skillets. And, this being Aspen, there's also an ample selection of well-prepared fish and fowl: Colorado striped bass, herb-roasted chicken. The signature kale salad, which originated at Lulu Wilson, is revered. All of this is accented by specialized service from employees who have been with the restaurant for years and are nurtured by the Cordts-Pearces (who, in case this is your first time around town, also own The Wild Fig, Brexi Brasserie, and CP Burger). "It's our passion," says Craig. "We design and build. But we also do wine tastings and give feedback on dishes…. We live here." 316 E. Hopkins Ave., 970-920-1893; steakhouse316.com. AP spirits Red, Red wine 1. Bodegas El Nido, "Clio": Featuring dark fruit and lots of layers, this wine is massive at 15.5 percent alcohol. Pair with: Prime rib. 2. Linne Calodo Cellars, "Problem Child": A blend of Zinfandel, Syrah, and Mourvèdre, this high- octane wine has wonderful balance. Pair with: Smoked brisket. 3. Herman Story Wines, "On The Road" Grenache: Sweet, with flavors of dark jam. Super rich with lots of structure. Pair with: Barbecue. 4. K Vintners, "The Hustler" Syrah: Great depth and concentra- tion. This wine spends 35 months in a barrel and has only been made three times in the past decade. Pair with: Lamb. 5. Giuseppe Quintarelli, Amarone della Valpolicella: A true collector's vintage, if you can find it! This wine is bright with great balance and finish. Pair with: Osso bucco. 1026 Colorado 133, Carbondale, 970-963- 5880; soprisliquor.com Johnny Ivansco, wine manager of Sopris Liquor & Wine, toasts winter with five perfect seasonal pours. In the colder months, Aspenites flock to Steak House No. 316 for its hearty, stick-to-your-ribs fare, such as this 20-ounce bone-in cowboy ribeye with roasted garlic. tAStE Best Eats 120 aspenpeak-magazine.com