Ski Resort Life

Dining In Beaver Creek


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UPSCALE: Chef Daniel Joly turns out sublime European-influenced cuisine at Mirabelle in a 100-year-old landmark farmhouse. Try his savory foie gras with gingerbread galette, herb-crusted Colorado lamb or traditional Dover sole meuniere.; 970-949-7728

ON-MOUNTAIN: The snowcat-powered sleigh ride up the mountain to Beano’s Cabin is only half the fun. In the log-and-stone dining room, chef Steve Topple’s slow-braised buffalo short ribs and North American elk chop are not to be missed.; 970-949-9090

HOT SPOT: The neon-pink and lime-green décor at tiny Foxnut is an unusual—-yet fitting-—backdrop for offerings from the Asian-fusion menu. The crispy ginger shrimp and spicy “tunatinis with wasabi cream will get you started off right.; 970-845-0700

APRÈS-SKI: Touted as “shamelessly untrendy, Coyote Cafe features page-long lists of Colorado microbrews and margaritas by the pint, plus munchies such as red tail enchiladas and “hurt me jalapeño burgers.; 970-845-9030

BRAND NEW: The Colorado outpost of celeb chef Wolfgang Puck’s Spago, opening this month at the Ritz-Carlton Bachelor Gulch, is the top table on everyone’s list. Reserve now.; 970-748-6200