Aspen Peak - Niche Media - Aspen living at its peak
Issue link: http://www.ifoldsflip.com/i/417540
PHOTOGRAPHY BY C2 PHOTOGRAPHY BIEN VENUE! AN ASPEN INSTITUTION, RUSTIQUE BISTRO, WELCOMES A NEW CHEF FOR WINTER. Rob Ittner had a singular vision in mind when he opened Rustique Bistro with former Aspen chef-restaurateur Charles Dale 15 years ago. "We wanted it to feel like a restau- rant you'd stumble on in France," he says. "There's no decorative tiles or mirrors or brass. It's more country style, like in Avignon, in Provence, where I spent time as a kid." French country style translates to the menu as well, and that's head chef Ulisis Salas's domaine. For his first winter season at Rustique, Salas will continue with his signature rustic, hearty comfort food: onion soup gratineé served in terra-cotta pots, steak frites, pot-au-feu, classic escargot. But he'll get to show his creative side, too, smoking duck breast, making and curing sau- sage for the charcuterie board, and using whole cuts of meat, including leg of lamb, pork shoulder, and venison quarters, which are roasted, braised, and sliced for nightly specials. And, of course, calf hearts, boudin noir, and tongue continue to be offered as well, for those with more adventurous tastes. As always, Ittner places an emphasis on service, which he defines as "giving guests the experience they anticipate before they even walk through the door." That much of his staff has a long tenure at the restaurant helps with the mission. Take bar- tender Steve Smith, for instance. Over the past 12 years, he has established a following of locals and visitors alike who settle at his bar for a post-work or predinner cocktail or glass of wine. "It puts people at ease to be welcomed by a familiar face, by some- one who knows what they like," says Ittner. "It makes their experience memorable." 216 S. Monarch St., 970-920-2555; rustiquebistro.com —LINDA HAYES AP moveable feast FRESHIE FRIDAYS In a real "powder" move, The Little Nell and Aspen Mountain Powder Tours have declared Fridays "Powder Days" for those staying at The Nell, the Residences at The Little Nell, and the Limelight Hotel. Starting December 19, up to 10 skiers or boarders can join Nell general manager Simon Chen and director of sales Pete Hayda for a ride over to the backside of Aspen Mountain on The Nell's powdercat. A dozen or so untracked runs later, a gourmet lunch is served at the Powder Tour's private cabin. With it comes a selection of international wines, including a Ken Forrester Sauvignon Blanc from South Africa, and Champagne specially bottled for The Nell's preeminent eatery, Element 47. Cost is $465 per person, or $400 per person if you buy out the cat. thelittlenell.com The Little Nell pairs with Aspen Mountain Powder Tours for a gourmet skiing excursion. Rustique's new head chef, Ulisis Salas, is introducing new dishes to the menu, like sausage cured in-house. RIGHT, FROM TOP: The restaurant's French country décor suits the hearty fare served year-round, like this bacon-wrapped pork chop. FAR RIGHT: Wine, cheese, and charcuterie in The Nell's backcountry cabin. TASTE Best Eats 124 ASPENPEAK-MAGAZINE.COM