Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Staking a bold claim atop its nest above Vail Valley, the Lodge & Spa at Cordillera flies the flag of luxury from the confines of its Alpine-inspired Belgian chateau. Wayfarers can face down mountainous vistas in their choice of two accommodation options, taking restive refuge beneath the Loft suite's cathedral ceilings or filling the multi-room Cordillera suite with the inviting glow of a Santa-free fireplace. Exorcised excursionists seeking out-of-room experiences can brush up fairway feats with access to three private championship-caliber golf courses designed by seasoned linksmiths including Jack Nicklaus, Hale Irwin, and Tom Fazio, or practice the construction and carving of snow turkeys on the slopes of nearby Vail and Beaver Creek. Cast about with the lodge's fly fishing facilities, or sweat out toxins in the 20,000-square-foot spa's assortment of exercise equipment, saunas, and hot-coal tennis courts.
The Smiling Moose Deli has been a Colorado tradition since 2003. Born in Edwards, CO nestled in the Vail Valley, the Smiling Moose has grown into 13 restaurants in the state and 1 in Wisconsin. We are extremely excited to announce that we will be expanding into Montana, Texas, Indiana, and South Dakota in 2011!
When asked how he?a Barataria, Louisiana native?found himself all the way up in the Colorado Rockies, Raymond Griffin blames alcohol. Although the jokingly tells people he got lost while drinking one night, the real reason was a bit more intentional. Raymond and his late wife, Belinda, spent 15 years operating a Louisiana fishing lodge before agreeing they endured one hurricane too many and moved west. Once there, they opened a gumbo shop amidst the snow-capped mountains. The rest is history.
The Lost Cajun, however, hasn't managed to settle back in Barataria just yet, mostly because Raymond keeps busy opening new restaurant locations across the country. That's no problem, though?he's used to waiting. In fact, patience remains a crucial ingredient in almost all of the homespun southern dishes. The menu's four gumbos, which feature everything from Gulf shrimp and crabmeat to chicken and hot Louisiana sausage, must spend 4?6 hours simmering before being ladled into a bowl. Cooks pay just as much attention to other Cajun classics, such as Oyster po-boy sandwiches, crawfish etouffe?, and fried catfish. And for dessert, they prepare New Orleans-style beignets, which emerge from the kitchen with a liberal dusting of powdered sugar.
While studying at the University of Colorado at Boulder, Duncan Clauss found himself immersed in craft beer culture. Inspired by trips to nearby pubs and breweries, he and his college roommates soon began making their own small-batch microbrews. In 2008, a few years after graduating, Duncan transformed his hobby into a career with the launch of Aspen Brewing Company.
Here, Duncan and his crew craft five year-round pours and a handful of rotating seasonal brews, including a saison that earned the Great American Beer Festival's silver medal. These selections flow inside the establishment's taproom, where patrons can likewise take home libations in environmentally conscious cans, bottles, or growlers. Besides brewing drinks, the taproom staff welcomes visitors to tour the facilities during Friday and Saturday afternoons before they host free live music later in the night.
Krabloonik Restaurant and Dog Sledding welcomes guests to explore the backcountry, starting with a fine meal of prepared game and ending with a dog-sledding journey. Lunch or dinner takes place in a gas-lit log cabin that doubles as a world-class restaurant. Here, nestled amid the Snowmass Mountains, plates of caribou steak or wild boar chops complement sips from the wine list and views of Mount Daly and Capitol Peak. After guests depart these cozy confines, they hop aboard a sled pulled by 10 Alaskan sled dogs and ride through the icy woods, getting an up-close look at the mountain wilderness.