Proof that a family resort is more than cruisers, cocoa, and kids' meals.
I thought kids cry when you drop them off at ski school, not when you pick them up. But here we are at Camp Keystone, collecting mittens, fleeces, and snow boots on the final afternoon of our sons’ three-day class, wiping hot-cocoa-lined mouths and reassuring a bawling five-year-old that yes, we’ll definitely come back sometime soon. “Tomorrow?” he pleads.
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.