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Take Out That Won't Make It Home

Fall Line
posted: 04/19/2002

what's cooking

A little over a year ago, Greg Topper and Charles Root discovered an unfilled niche in Aspen's buzzing restaurant scene: "a casual, unpretentious place with affordable, Aspen-quality food to go." They filled it with Topper's, An American Café, and watched it take off. Set in a 750-square-foot space in Clark's Market Plaza, Topper's is the spot to pick up a "real" roast beef sandwich with chive-horseradish cream, a free-range, hormone-free rotisserie chicken, marinated white anchovies or bread pudding. Contrary to the original concept, it has also become the place to linger over "Aspen Bowls," thin-crusted pizza or penne Bolognese. For dinner, Topper's signature "forever-braised" short ribs harken back to his days as executive chef at Ajax Tavern. Their loss. Your take-out gain.

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