Lodging

Twice in the past seven years I’ve spent the night by myself at the swanky Park Hyatt Beaver Creek in the Colorado Rockies (just an hour from my mountain home). I think of it as my sophisticated respite away from “real life,” where I can go and get pampered in its incredibly luxurious Allegria Spa and recharge my batteries with a hike up Beaver Creek Mountain.

Animal-print carpet and nifty chandeliers at 8100 Mountainside Bar & Grill.

I enjoyed my third off-season visit to the Park Hyatt just last weekend (note that I stay at the property when rates drop in the late spring and fall). This time hubby came along to enjoy the spacious accommodations, the rock-star location in the heart of Beaver Creek Village, the outdoor hot tubs (one with a waterfall), and the top-notch service. We also had a stellar meal at the resort’s 8100 Mountainside Bar & Grill that opened just seven months ago.

The decor of the new restaurant is airy and modern. I smiled at the irreverent, animal-print carpet and the nifty square-shaped chandeliers that support what look like dozens of lit, stout candles. Choose from booth or table seating; we liked our central, cozy spot right next to the gas fireplace.

All guests pass by the open kitchen, where a sous chef might be preparing meat or fish on the wood-fired grill. This massive, 66-inch grill is fed only by mesquite and oak (no gas assist), so staffers must, in effect, build a “campfire” to turn out meals every day.

Open kitchen with massive wood-fired grill.

The menu here changes each season and focuses on fresh, organic and all-natural ingredients. Chef de Cuisine Reese Hay personally selects the produce, dairy, meat and fish from state- and country-wide sources. I think it’s especially clever that each menu item lists the location from which it came. For example, my husband sampled the Tagliatelle with Lobster, which was flown in from Maine. I had the Wood-Fired Grilled Halibut that was “Alaskan Line Caught.” The Soft Goat Cheese in the Arugula Salad comes from Haystack Dairy, the Marinated Elk Loin from Lombardi Brothers, and the Yukon Gold Mashed Potatoes from a Palisade farm — all Colorado based.

A couple of highlights of our tasty meal: the Colorado Charcuterie Tray, which is an assortment of handmade pâté and cured meats. Chef Reese himself prepares, salts and cures the elk sausage, pancetta and prosciutto in his refrigerated and humidified aging case. None of the items on the tray were duds; the pâté was especially yummy when spread on hot, crusty bread fresh from the oven. And the dessert beignets — also piping hot, just out of the deep fryer — were melt-in-your-mouth amazing. Fried dough never tasted so good.

8100 Mountainside Bar & Grill, open to the public, has a children’s menu and small-plate bar menu. The bar features an extensive wine list with offerings from local and organic wineries. I’d expect the spacious bar area, with scenic mountain views, is a festive place to enjoy a hot toddie (or two) in the late afternoon for once the lifts close.

Photos courtesy Park Hyatt Beaver Creek Resort & Spa.