A handful of on-mountain restaurants are reinventing the cafeteria concept.
California: Tamarack Lodge
Peak Pick: Seared peppercorn-encrusted ahi sandwich and house-made peach cobbler.
Getting There: California Trail, a blue run offering views of Lake Tahoe from 3,000 feet up.
Top of the gondola; 775/586-7000; lunch for two $32–$40.
Village, Japan: Goshiki
Peak Pick: Hokkaido-crab miso soup and local lily bulb tempura.
Getting There: Misoshiru (which means miso soup), a black diamond featuring Niseko’s signature powder.
The Green Leaf; 81-136/443-311; lunch for two $52.
Room Grill (above)
Peak Pick: Chef Gary Crouse’s cioppino with scallops, mussels, and clams.
Getting There: West Run, an intermediate slope with a panoramic vista of Mount Mansfield.
Spruce Camp Base Lodge; 802/253-3000; lunch for two $40.
Canada: The Marketplace
Peak Pick: Local Fraser Valley grilled chicken saltimbocca with prosciutto, provolone, and roasted-garlic aioli.
Getting There: Pika’s Traverse, a beginner trail off Little Whistler Peak.
Roundhouse Lodge; 800/766-0449; lunch for two $35.