The Edge |

The Edge

by Jeanne McGovern
NOT TO MISS The Alpine cuisine and chalet-like setting Apres-ski specials, including 2-for-1 wines by the glass, draft beer (in real steins) and handcrafted cocktails The German cocktail sauce, served with the grilled shrimp appetizer (and great for dipping French fries in) THE DETAILS 690 Carriage Way • 970-923-4004 • Prices Appetizers, $8 to $14 “High Alpine” schnitzel, wurst or fondue, $22 to $34; main courses, $18 to $32. Ambience Relaxed and welcoming, in an updated, yet warm Alpine setting. Signature dishes Fondue with Emmertaler and Gruyere cheese, white wine, and kishwasser served with crispy bread, apples and sausage; Sohle (oven-roasted sole stuffed with crab, spinach and asparagus, topped with caper sauce); Schnitzel made with pork or veal, three different preparations, with traditional German spatzle; Apfelstrudel, flakey rich pastry filled with apples and topped with cognac caramel sauce and whipped cream  

After a long day on the slopes, where does your mind turn?

Apres-ski with a stein of draft beer and homemade pretzels? Bubbling fondue with a snifter of schnapps or handcrafted hot toddy? A three-course dinner comprising Gulaschuppe (rich goulash with beef, potatoes, onions and paprika), hearty schnitzel and strudel, all enjoyed with a bottle of fine wine?

If so, look no further than The Edge Restaurant and Bar in Snowmass Village, where traditional Alpine fare meets contemporary culture for a truly unique dining experience.

Under the guidance of chef Jason DeBacker, the team at The Edge has successfully turned a restaurant in a condominium building in the Upper Village at Snowmass into a dining and imbibing hotspot featuring German, Swiss and Austrian fare.

In fact, the food — as satisfying as it is creative — is a nod to DeBacker’s German grandmothers and the chef’s own palate. And you can taste the blend of history and hip in every dish.

The fondue is served as a bubbling pot of Emmentaler and Gruyère cheeses with a side of crisp apples, crunchy bread and fresh sausage for dipping. Melted with a hint of the German fruit brandy kirschwasser, it’s the kind of fondue that makes you want to keep dunking your fork back in for more.

Of course cheese can only satisfy hungry dinners so much, so DeBacker has crafted a truly unique menu that includes an entire “wursts” section — Bierwurst, Braunschweiger, Teufelwurst, Thai Sausage (Sai Oua), Hühnerbratwurst, Weisswurst and Hungarian Sausage, all served with traditional German sauerkraut, potatoes, mustard and gherkins.

Also worth indulging in: the schnitzel, served with authentic German spatzle and veggies. Available as a veal or pork option, each is breaded in a crispy coating that seals in the beautifully juicy and tender meat. Or, go big with the Schweinhaxe, a 22-ounce pork shank that is braised to perfection in beer and served with a simple, yet satisfying, side of potatoes and sauerkraut.

In fact, everything on The Edge’s menu — from a starter of Busamer Garnelen (grilled shrimp cocktail served with a not-to-be-missed German cocktail sauce) to the new Sohle entree (oven-roasted sole stuffed with crab, spinach and asparagus) to a traditional Linzertorte (rich almond pastry with raspberry preserves) — is crafted for comfort.

And with a ski-in, ski-out location, updated dining room, and heart-warming menu of fine food and drinks, The Edge is most definitely on the cutting edge of what makes Alpine fare truly special — and a Snowmass Village dining stand-out.