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L. A.–based superchef Wolfgang Puck had to adjust more than just a recipe or two when he launched his newest Spago at Beaver Creek’s Ritz-Carlton. “It’s tricky to get a soufflé to rise at 7,000 feet,” he says.
Blending the restaurant’s modern décor into the Colorado-rustic interior of the hotel was no simple feat, either. For that, designer Tony Chi juxtaposed urban materials such as polished metals with rock walls and limed oak tables. Barstools wrapped in animal hides and Rocky Mountain murals by Colorado photographer John Fielder complete the mix.
The star, of course, is the food. Spago serves three meals a day prepared under the auspices of longtime Puck chef (and Denver native) Mark Ferguson in a demonstration-style kitchen. For breakfast, basics like eggs come with maple-sage sausage and truffle-Parmesan polenta. Lunch brings Puck’s famous pizzas and Chinese chicken salads. Dinner might be ricotta gnocchi with Colorado lamb Bolognese or classic Wiener schnitzel, a favorite from Puck’s childhood in Austria. And for dessert, pastry chef Ryan Witcher’s sticky toffee pudding is the perfect cap to an excellent meal.