Vista at Arrowhead: A enjoyable night time out

Vista shines vivid with pleasant spirits, reside piano and large flavors — all the mandatory parts to beat again the winter chill. When they are saying “Good Food, Nice People,” they’re talking the reality. After a perpetually busy summer time, winters are tender and simple on the Arrowhead restaurant. Owned and operated by Daryl DeYoung, he and Executive Chef Dave Collins provide Colorado delicacies with a facet of Mediterranean approach and hospitality. The result’s a tasty, constant expertise within the comfy, mountain-inspired eating room — or on the beneficiant bar, if that’s your choice. And bonus: take heed to Micky Poage, “Vail’s Piano Man,” play the infant grand Monday by Friday. You will possible acknowledge virtually each music he performs, and would possibly even end up retaining time together with your toes. 

Chef Collins’ menu adjustments with the seasons however all the time consists of regional merchandise, top quality meats, a lot of seafood, house-made pastas and a beneficiant spirit on the subject of filling out the plate with scrumptious sides and different saucy or textural accoutrements.   

Every winter, the butternut squash agnolotti reappears, easing spirits and delighting palates. The handmade pasta pillows are the right foil for the brown butter, fried sage and toasted hazelnuts they’re completed with. There’s one thing concerning the mixture of candy winter squash and nutty butter that turns into greater than the sum of its components.  

Other favourite starters embody the PEI mussels swimming in a zippy coconut curry broth and a tuna poke dish with pristine fish and tropical accents. The lamb lollipops are simply the factor, particularly if you happen to’re heading to seafood or veggies as an entrée — sauced with a fig discount, the accompanying blue cheese polenta provides a creamy counterpoint and just a little sprint of funk.

Over on the entrée facet, the sesame-crusted seared ahi tuna comes with wasabi mashed potatoes, staying true to the dish’s Asian accents whereas welcoming in a little bit of luxurious consolation meals. And you’ll all the time discover trout, lamb and different mountain favorites on the listing. 

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“A lot of people come to Vista for their specific thing,” Chef Collins defined. “We’ve narrowed that down over the years, and introduce new things.”

The braised beef quick ribs are one of many menu-to-menu keepers, with completely different accompaniments. Over the years it’s been served with Swiss chard, bacon and cippolini onions, in addition to white cheddar grits with ancho-chili sauce. This season, it’s a seductive Moroccan butternut squash chickpea stew and mashed potatoes — healthful with a contact of the unique.But regardless of which method you go, it’s price saving just a little room for the top of the meal, both with certainly one of their wonderful desserts by Pastry Chef Daniel Vazquez, which are available full parts or petite trios to share, or for any of the libations that DeYoung and his workers have created. Perhaps go together with the Thin Mint Girl Scout Cookie Martini, rimmed with precise crushed Thin Mints and based mostly round a chocolate chip mint cream liqueur. It’s a bit like a drinkable, alcoholic Andes mint. The Salted Caramel Delight is a long-standing favourite: a espresso ice dice with salted caramel vodka, Frangelico and Irish cream. That’s our form of nightcap.