In an age of consolidation, microwbrewers are tasty targets for companies like Coors and Budweiser. Will one of our local brands be the latest to be absorbed by the Borg of beer?
From organic peaches to skateboards to artwork, the Vail Farmer's Market has something for everyone.
The best meals at the best restaurants in the Vail Valley
One special event and two nice places with great views highlight options for over 21s
Vail Magazine's weekly roundup of the best free and fun things to do this week.
At her new restaurant Harvest, one of Vail's most acclaimed chefs keeps it simple.
Blues and BBQ? Get your fill this weekend at Beaver Creek.
A more refined niche in Vail Village’s spirited après scene attracts a crowd.
A timeless take on French cuisine—and Left Bank–style nightlife—puts a new accent on a Vail Village culinary landmark.
A Vail Village newcomer adds spice to the valley’s summertime outdoor dining scene.
A toast to Pepi's 50th that will keep you toasty.
A night to remember: food, wine, and fireworks at Allie's Cabin.
At TimberHearth, a sleigh pulled by French horses follows four magical courses.
When it comes to highfalutin fungus, one Vail restaurant proves that there is no substitute for Europe’s über tuber.
A Diner's Guide to cold-weather hot spots that serve up the essence of winter
Mirabelle’s farm-to-table master gets his hands dirty in the garden and the kitchen.
EAT THIS NOW
You won’t find frozen delights like these by following a truck blaring “Pop Goes the Weasel.” When we sampled the ice-cream of the crop at a few of the valley’s finest restaurants and cafés, we heard strains of Mozart and Vivaldi.
Haven't tried the little sister of Vail Village culinary bastion Sweet Basil? Mountain Standard's approach to the grill raises the bar for casual dining in Vail.
If you ate out every night this year, maybe you could sample every standout dish in the valley. For those who can’t undertake such a feat, we’ve compiled a list of highlights for every appetite.
From Vail Village to Beaver Creek, bar chefs tailor drinks to patrons’ whims
Stephen Lloyd Wood