The Aspen Area
Restaurants in The Aspen Area
Situated in the same downtown building as long-standing Aspen favorite Elevation, Social is run by the dream team of Tommy Tollesson, Denise Walters, and Gunnar Sachs (son of legendary international playboy Gunter Sachs).
The Sundeck Restaurant serves lunch daily amid views from its location atop Aspen Mountain. The restaurant is only accessible via gondola or car, though the winding roads make the gondola a less complicated choice.
The canine theme of this pub extends from the wall of dog photos to the names of dishes, such as the "Labrador" hamburger. Sandwiches, salads, and pub familiars like hot wings dominate the menu, though there are also dressed-up entrées like the meatloaf with Irish whiskey sauce.
The Rustique Bistro resembles a Provençal cottage, with stucco walls and dried herbs and flowers hanging from the rafters.
Famous in Aspen for what owner Jimmy Yeager calls “fierce American food,” Jimmy’s is an unpretentious restaurant serving a menu of comfort fare, seafood, and steaks. The dining room has tables with white linens, golden walls, and dark-wood wingback chairs.
Located at the Hotel Jerome, the Garden Terrace reflects a French- and Alpine-influenced farm-to-table concept, sourcing ingredients from local providers. Menu selections include smoked salmon quiche, curried chicken salad, and lobster rolls.
Sushi and contemporary Asian dishes are served at Kenichi, located in downtown Aspen. The dining room mixes the earth tones of the tables and chairs with blue accent lighting and Asian art. Rock Star booths outfitted with privacy curtains provide an intimate dining option.
Located in downtown near the Wheeler Opera House, this Mediterranean-infused eatery is a joint venture from husband and wife Samantha and Craig Cordts-Pearce.
Popular with skiers because of its location at the base of Aspen Mountain, Ajax Tavern is known for its mountain views and bistro fare cooked with locally raised meats and seasonal produce.
34-year-old wunderkind chef Ryan Hardy, a southwest finalist for the 2008 James Beard Awards, lists his olive oils on the menu like wine, and cooks up his delicacies with produce and meat—for instance a juicy lamb sausage with rapini and mustard—from his own nearby organic farm.