Reasons Why Telluride Is A Secret Foodie Hot Spot

Reasons Why Telluride Is A Secret Foodie Hot Spot

One journalist on a junket to Telluride was as snowed by the colorful stuff on her plate as she was by the white stuff on our mountain. This blog by Jennifer Kester of ForbesLife offers “10 Reasons Why Telluride Is A Secret Foodie Hot Spot.” Telluride Inside… and Out has reviewed 4 of the 10 in a column we call Food for Thought: Alpino Vino, Siam Talay, Cosmo and the New Sheridan Chop House.

For more tasty tidbits, read on…

Telluride may be known as a ski destination, but this tiny mountain town is also a hideaway culinary hot spot. Whether you want to catch a casual après-ski bite or a multicourse fine-dining meal, Telluride puts the lie to the idea that food can’t taste great at high altitudes. Here are 10 reasons why our Forbes Travel Guide editors think that Telluride should be on foodies’ travel lists:

1. Alpino Vino. To get to North America’s highest restaurant, you have to take a gondola and then a snowcat almost 12,000 feet up Gold Hill mountain. Your efforts will be rewarded with one of Telluride’s most spectacular culinary experiences: a five-course Northern Italian dinner in a cozy 27-seat hut with a stone fireplace. You’ll be welcomed with a glass of prosecco, but splurge on the wine pairings to enhance dishes like housemade crab ravioli in a saffron cream sauce and pan-seared wild sea bass with roasted potatoes and olives. If you can’t nab a reservation for one of the coveted two nightly seatings, ski in for lunch on the heated deck to take in a fantastic view of the Wilson Range along with a prosciutto, buffalo mozzarella, salsa aurora and arugula panino or some antipasti.

Tasty cuisine at Alpino Vino, photo courtesy of Telluride Ski Golf Resort

2. Allred’s. Perched 10,551 feet at the top of the San Sophia gondola station, Allred’s provides breathtaking views from its floor-to-ceiling windows. Be sure to arrive in the early evening to catch a glimpse of the sunset over the snowy surrounding mountains. The small bar swells with crowds, but you’ll have plenty of room in the rustic dining room with antler chandeliers, stone columns, light wood exposed beams, brown leather chairs with bark-like arms, and an open kitchen. While you soak in the vista, nosh on crispy potato croutons, breaded and fried potato squares sprinkled with Parmesan and chives and served with a truffle aioli. Then move onto a meaty entrée, like the tender elk with a red wine reduction or the Colorado lamb with warm tomato-eggplant jam, shaved fennel, watercress, olives and a goat cheese espuma.

3. The Little Bar. Set on the fourth floor of Forbes Travel Guide Four-Star Lumière Telluride, The Little Bar looks like a casual lounge filled with dark brown wooden banquette seating, cream couches in front of a fireplace and some board games tucked in the corner. But you’ll find fine cuisine on the menu that goes beyond mere bar food. One-man team chef Eamonn O’Hara puts out impressive dishes like gorgonzola-crusted angus beef fillet with potato puree, trumpet mushrooms, asparagus and a red wine demi-glace or the orecchiette with spicy beef tenderloin, spinach, tomato, basil and ricotta cream…

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