When envisioning the new Spago Beaver Creek, at Colorado's Ritz-Carlton, Bachelor Gulch, Austrian-born chef and restaurateur Wolfgang Puck wanted to re-create the sophisticated vibe of Europe's great ski resorts—but with a Rocky Mountain twist. Inside the exhibition kitchen, executive chef Mark Ferguson and his team realize Puck's vision by preparing regionally inspired and signature dishes such as pan-roasted buffalo filet, and peekytoe crab and Maine lobster Louis appetizer.
A deep wine list and a tempting assortment of desserts, whose recipes are fine-tuned by pastry chef Sherry Yard to taste just right at high altitudes, round out the menu. Taken in the Tony Chi–designed space—with a bar of etched silver, cowhide chairs and limed-oak tables—a Spago meal translates into a thoroughly modern mountain experience. 970-343-1555; wolfgangpuck.com.
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