Traveler Notes: Going Global

Savvy ski town chefs are taking cues from around the world.
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Savvy ski town chefs are taking cues from around the world.

Zocalito, Aspen, Colo. This Latin American bistro serves up bold and flavorful fare. Longtime Aspen local/owner Michael Beary searches out authentic ingredients for dishes such as Iberico ham and chorizo salad, shrimp-tomatillo sopes and skirt steak with Oaxacan mozzarella and chile chilhaucle sauce.; 970-920-1991

Yuki Arashi, Park City, Utah Yuki Arashi means “snowstorm” in Japanese, and there’s always a flurry of activity at the sushi bar. Pull up a stool and order the omakase (chef’s choice), or sit tatami-style for small plates with a Japanese-French-Korean spin.; 435-649-6293

Aux Truffes, Mont Tremblant, Que. Chef Martin Fancher’s cuisine shows up on a variety of menus (à la carte, table d’hôte) at this elegant French restaurant. Must-tries include foie gras crème brûlée, sea scallop carpaccio and red deer osso bucco. The Wine Spectator award–winning list provides perfect pairings.; 819-681-4544

The Alpenrose, Jackson, Wyo. It’s a bite of Bavaria at the historic and charming Alpenhof Lodge. Come for the traditional Swiss fondue, stay for baked brie en croute, pepper-crusted bison chateaubriand and chocolate-raspberry fondue. Five-course tasting menus make decisions simple.; 307-733-3242