Aspen Peak - Niche Media - Aspen living at its peak
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PHOTOGRAPHY BY C2 PHOTOGRAPHY (L'HOSTARIA); SHUTTERSTOCK (SHAKER) CHOW, BELLA! L'HOSTARIA'S OH-SO-SAVVY ITALIAN FARE KEEPS AN EQUALLY SAVVY MIX OF PATRONS COMING BACK FOR MORE. Aspen Mountain: Slide onto the Ajax Tavern patio (685 E. Durant Ave., 970-920-6334; ajaxtavern aspen.com), where snow sportsters and fashionistas gather to see and be seen. Bartender Carrie Williams recommends a beet vodka martini—the perfect ratio of beet-infused vodka, Domaine Canton, and citrus, with a sugar rim. Aspen Highlands: Quench your thirst amid the revelers at Highlands Alehouse (133 Prospector Road, Ste. 4114B, 970-920-3747) with a Hazed and Infused dry-hopped ale from Boulder Beer Co. Back in town, kick your après up at Jimmy's (205 S. Mill St., 970-925-6020; jimmysaspen.com). There, bartender Erin Harris's go-to cocktail is the Harvest Manhattan—Woody Creek rye, Amaro Nonino, and maple syrup, stirred and served with an apple cider rim. Snowmass: Post-piste, pop into Ricard at Base Village (110 Carriage Way, Ste. 3106, Snowmass, 970-429-4163; ricardsnowmass.com) for a Martini Français (vodka, Chambord, and pineapple juice). Then, head to Aspen, grab a barstool at Justice Snow's (328 E. Hyman Ave., 970-429-8192; justicesnows.com) and let Matt Simpson mix you a custom cocktail. He suggests a whiskey-based Public Display of Affection or gin-based Strazone. Buttermilk: Follow first tracks at Tiehack with Craig Witthoeft's special Bloody Mary at the bar at Bumps (Buttermilk Mountain Lodge, Colorado 82, 970-920-0991). In Aspen, the living room bar in the family-friendly Limelight Hotel (355 S. Monarch St., 970-925-3025; limelighthotel.com) is tops. Bartender Chrissy Altomare suggests the jalapeño-raspberry Mule, with ginger beer and vodka, served in a copper cup. kick back APRÈS CHIC These straight-off-the-slopes haunts will have you revved again in no time. When Tiziano Gortan opened L'Hostaria in 1996, he wanted it to be a favorite gathering place for locals and visitors alike. "L'Hostaria means 'the old tavern,'" the chef explains. "A place where you go out for a glass of wine and be comfortable. We wanted to create that feeling here." And so he did. These days, once the doors open at 5:30 PM, the place quickly fills with an eclectic mix of regulars ready to share a drink and a bite in the bar (where "it's always happy, no matter what the hour," and racing bikes from the restaurant's team of riders hang from the ceiling), or to simply enjoy a meal in the elegant, understated dining room. Visiting diners (celebs, globe-trotters, trendsetters) in-the-know slip in as well, and one of the pleasures of the place is that it's often hard to tell who's who. "We're family here," says bartender Scotty Gibsone, who is just as adept at shaking up an espresso martini as pouring a glass of Barbera d'Alba from L'Hostaria's impressive, Italian-heavy wine list. "We make everyone feel like a local." As the Aspen landmark approaches its 20th year, Gibsone and sommelier Carlos Valenzuela are getting a helping hand: Gortan hired Valentina Angeli, a wine expert from the chef's native Udine, in Northeast Italy, to bolster the Italian-centric drinks program. Whether you're in for some quick sustenance or to linger over a multicourse repast, Gortan's menu inspires grand appetites. You can make an entire meal of carpaccio—bresaola with arugula and Parmesan or coffee-marinated salmon with asparagus and bri- oche. Antipasti range from stewed cuttlefish to burrata crostini to calamari fritti. Follow that with homemade tagliatelle with sau- téed shrimp or spinach fettuccine alla Bolognese. Buon appetito! 620 E. Hyman Ave., 970-925-9022; hostaria.com —LINDA HAYES AP For nearly two decades, Aspenites have been drawn to L'Hostaria's cozy atmosphere and classic Mediterranean food, like chef Gortan's signature tiramisu. BELOW: Bartender—and local legend—Scotty Gibsone. TASTE Best Eats 128 ASPENPEAK-MAGAZINE.COM