Close

Member Login

Logging In
Invalid username or password.
Incorrect Login. Please try again.

not a member? sign-up now!

Signing up could earn you gear and it helps to keep offensive content off of our site.

PRINT DIGITAL

go eat

Up in Smoke

Up in Smoke
Cuban Sandwich
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.

Go Eat: Grind, Glenwood Springs

Grass-fed beef and locally sourced ingredients? Vacation dining goes healthy (well, healthier).

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.

RSS Feed