With two upper-level warehouse loft rooms, exposed wood beams, sleek furnishings, and walls adorned with original art, this restaurant feels like a big-city supper club. Owner-chef Seth Adams pairs imaginative fresh food with an elegant—but ski-town relaxed—atmosphere. On summer nights, request the balcony overlooking Main Street. The menu changes with the seasons, but look out for Rocky Mountain rack of lamb, venison or buffalo in a port-wine reduction, and original
options like the overnight roasted pork volcano, Chardonnay-poached scallops and lobster tail, filet of beef, or signature macadamia-nut-crusted Alaskan halibut. Don't miss out on the mashed potatoes: they're famous.