Hickory House Ribs is named for its signature racks of baby-back ribs, a combination of high-grade meat imported from Denmark and specialty sauce made in-house. The ribs have claimed numerous awards and accolades for their succulent flavor, which begins with pork ribs from hogs fed all-natural and lean diets. The ribs then spend hours slow-smoking in a combination of hickory and oak. Once they get to Hickory House Ribs, chefs coat them in thick housemade sauce, made from scratch. The restaurant also serves up other classic barbecue fare, from certified Angus steaks to smoked pork shoulder. Each kind of barbecued meat is seasoned and smoked daily, and served with baked beans and coleslaw each made fresh every day.
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!
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.
Not much surpasses the delight of having a snow-day off from school—unless it's the sensation of zooming down a powder-covered cliff face. At Copper Mountain, visitors of all ages recreate snow-day elation on slopes seemingly made to be skied. Naturally divided into terrain of varying difficulty, the 2,645 acres of mountainous landscape were identified as "the most outstanding potential ski area in the Arapaho National Forest" by an early US Forest Service survey team.
Resort planners took their cues from these natural features, mapping out distinct ski areas that keep beginner, intermediate, and expert slopes largely separate from each other, helping skiers of disparate experience levels stay out of each other's way. Each area corresponds to a village, where shops and restaurants amuse visitors relaxing between rides and snowmen relaxing between top-hat fittings while 22 lifts whisk skiers up to the mountain's 126 uncrowded trails and vaunted back bowls. Experts craving access to hard-to-reach crags can hop on a snowcat for a ride up the mountain free of charge. And for those looking to boost their skills, lessons range from children's classes to quickie refreshers that reinforce advanced skills.
But skis aren't the only tools that afford thrilling trips. Pipes and parks let boarders practice mid-air tricks, and a four-lane tubing hill sends families through banked curves. Critterland charms younger visitors with friendly characters, forts, and rides, and complimentary snowshoe tours acquaint groups with the pine- and spruce-tree-dotted countryside. Away from the snow, a bevy of year-round bars and restaurants complement the amenities of the local spa and gym.
Thanks to a highly efficient snowmaking system, powder dusts Copper Mountain for one of the region's longest ski seasons—November through early April. But enthusiasts needn't pack up their gear in the off-season. Woodward at Copper hosts year-round programming for snowboarding, skateboarding, skiing, and cheer disciplines. A 19,400-square-foot playground known as the Barn houses bowls and artificial jumps, which deposit airborne athletes safely into foam pits, much the way young penguins learn to fly.
Though The Minturn Saloon has gone by several different names since it was established in 1901, it has always kept sports close to its heart. Years after being owned by Jeff Taylor—who used to feed knuckle sandwiches to his boxing-champion sparring partner Jack Dempsey—the saloon now serves as a tasty reward for out-of-bounds skiers brave enough to complete the Minturn Mile. A “quirky riverside joint” lauded as one of the Best Bars in America by Esquire magazine in 2007, The Minturn Saloon and its bartenders live by the motto, “If John Wayne didn’t drink it, we don’t make it,” according to the New York Times. Tall glasses of beer and tangy margaritas wash down hearty bites of fajitas, enchiladas, ribs, and nachos while diners admire a taxidermied buffalo and signed photographs of celebrities who once sat in their seats, such as Yogi Berra, John Wayne, and basketball legend King James VI.
The food at Arugula emulates its namesake green––it’s light, healthy, and full of flavor. Executive chef and owner Alec Schuler, a New York native and son of European immigrants, assembles Arugula’s menu with culinary inspiration drawn from his nutrition-based training at Manhattan’s Natural Gourmet Cookery School as well has his many travels throughout the world. Schuler and his staff use natural meats, organic and seasonal produce from local vendors, and sustainably sourced fish and shellfish as the building blocks for their wholesome Italian dishes. Among them are housemade pastas and gnocchi, vegetarian and gluten-free entrees, and, of course, traditional seafood, pork, and beef.
Guests can enjoy Arugula’s full menu Wed. through Sun. at Amaro, the restaurant’s lounge. Flickering candlelight and wooden benches with throw pillows, ottomans, and low tables create an ambiance as laid-back and calm as a recliner shot with a tranquilizer dart. More than 190 wines by the bottle—22 by the glass—10 signature cocktails, and more than a dozen beers fuel Amaro’s lighthearted atmosphere indefinitely.