Chef >> Sergio Howland
Where >> Block 16, Vail, Colo.
The Sebastian Hotel’s Howland—who earned his cocina de vanguardia chops in the movement’s epicenter in Spain—merges seasonal, progressive, international, and mountain into one delicious new whole. His mantra: keep the culinary focus on what he calls “the center of the plate” while adding a choice molecular touch or two. A suckling pig is dolloped with featherlight foamed horchata (a creamy, lightly spiced, nutty beverage). Spring pea ravioli has an intensely flavored liquid bubble in its center. Lobster salad is veiled in a transparent, airy film infused with hints of apricot and mango. Expect even flatbreads and tacos to go deliciously, discreetly modern. thesebastianvail.com
