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WORLD CLASS DINING

What took Vail so long to bring world-class dining to its mountain dining you might ask? Well, we brought you "The 10th" and we know you have enjoyed it. But, it's a question of the past. We are excited to offer dining options and food unlike anything offered at other ski resorts in the United States.

For now (navigation bar is not working well on smart phone) click below for:
New Huts/Restaurants & Architecture

Vail is excited and fully committed to (all beginning in the second half of this 20s decade):
THE MOST DELICIOUS ON-MOUNTIAN FOOD ANYWHERE

We are super thrilled to have hired the baker from Bon Appetit's "Bakery of the Year" and one of Zermatt's world-class chef for our new Holy Cross Station fondue restaurant... And we're just starting!

It begins with breakfast and pastries, yes? That is where we're kicking off our new

commitment to bringing you America's finest chefs and epicurean delights. In

one location, we bringing nationally renowned pastry Chef William Werner

and his creations from "Craftsman and Wolves". Originally from New

Orleans, he's worked in the San Francisco for 10 years, honing his skills

at the Ritz-Carlton at Half Moon Bay, Bacchus Management Group, and

Quince before launching Craftsman and Wolves. He now brings his most

delicious breakfast creations to our newest on-snow restaurant hut in

Lionshead. To the right: Yes, Chef Werner captures a soft boiled egg

within a savory, sausage-studded cake. It’s served with a tiny vial of Tabasco

salt and takes breakfast to a whole new level. 

You might be planning your trips to Vail and particularly your morning 

routines with William Werner's morning buns, Kouign Amann, chai lemon

ricotta muffin, or his also sought after parmesan-asiago, pork sausage,

scallions, soft cooked egg (to the right).

We are still in negotiations with William Werner, but are optimistic. Additionally, we are in talks with

Arsicault Bakery which was was named Bon Appetit's "Bakery of the Year." More to come. But, as you

may be able to tell something very good is changing for Vail's on-mountain dining options and your

enjoyment while skiing.

 

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PLACE: Arsicault Bakery

 

This San Francisco Bakery was named Bon Appetit's "Bakery of the Year

Additionally, in 2023, their croissant was named the #5 best croissant in the world. Previously only available on a visit to San Francisco, it's now baked fresh each morning at Vail Mountain's brand new bakery.​

CHEF / PLACE: Nationally renowned pastry chef William Werner of Craftsman and Wolves

ONE TALKED ABOUT LOCATION: An intimate new base area Lionshead. This project entails a rethinking of the Lionshead base area. But, one vision is to have a small base lodge with a small over-hanging patio over the Gore River.

Below are some other options for potential bakeries / chefs. We have not ruled out two chefs in Martha's Vineyard and one on Nantucket who might join our Vail on-mountain dining team. WE CAN"T WAIT!!!! And we hope you will enjoy dining with us again. :)

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PLACE: Devil's Teeth

The other "best" bakery in SF. They just opened a second bakery on the north side of Golden Gate Park too. Wins: donut muffins, egg/biscuit sandwiches, cookies. All out of this world. 

And they may open one in Vail at the new Eagle's Nest (coming 2029)

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PLACE: Cafe Réveille 

 

SO good. Make room for some toast, perhaps?  

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PLACE: Tartine

 

"Mornings are about the sugared morning bun, any and all croissants, and the melty croque-monsieur served on their famous country bread." -Bon Appétit

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