Sweet Basil’s contemporary, ingredient-focused fare is the cuisine visitors identify with Vail, and is what put the resort on America’s culinary map when it opened in 1977. Chef Paul Anders’s 21st-century approach ranges from a locally beloved Ceasar salad with crispy sourdough croutons and white anchovies, to foie gras terrine, to Colorado lamb T-bones with garlic labneh. For the sweetest finish, order the hot sticky toffee pudding cake with brown sugar rum ice cream and peanut brittle.