Barbecue joints are making a run at the iconic skier’s lunch. Move over, burger—there’s a new meat in town.
When Chris Rybak decided to add barbecue to the menu of Arapahoe Basin’s midmountain Black Mountain Lodge, he envisioned a sunny patio with live music, house-cooked meats in the smoker, beer flowing from the taps at the bar, and…a whole pig roasting on a spit on spring weekends? “It’s quite a sight,” Rybak laughs. “Definitely not what people are expecting when they unload from the chairlift.
When Chris Heinz and Mike Mercatoris opened Grind in 2011, their mission was simple: “We wanted to get a little healthier and be a little more sustainable in a way that was still accessible,” says Heinz, a South Dakota native. At their restaurant (named for in-house meat grinding, not for filing edges or riding rails), Heinz brings a chef’s eye to the kitchen and an appreciation of quality to the table.