Aspen’s dining scene heats up as winter takes its time

Gripe all you want about winter’s slow-as-molasses start, but, newsflash, there’s more to talk about in Aspen than skiing and snowboarding. This season, the town’s dining scene is buzzing with fresh energy, marked by a flurry of restaurant openings, activations, new menus, and decadent dishes. Here’s the scoop on some of the season’s newcomers.

Seeking a steady foothold in downtown dining,  Petit Trois at MOLLIE Aspen made its downtown debut on Dec. 11 with a celebratory opening party where guests happily devoured fluffy, chewy cubes of crispy rice tapioca dusted with Parmesan. Burgundy-born chef Ludo Lefebvre’s breakfast and dinner menus highlight timeless French bistro fare: French omelette with Boursin cheese, French onion soup, garlic-butter escargots, steak frites, Belgian endive salad with walnuts, anchovies, and avocado, and a stunning eight-ounce filet au poivre finished with a lush Cognac–black pepper cream.

Lead sommelier Derek Reijmer’s handwritten reserve wine list is a must-see for Aspen oenophiles. Another “only in Aspen” indulgence: Lefebvre’s signature “Big Mec” burger, saturated with Bordelaise sauce dosed with foie gras, an ingredient illegal to sell in California and therefore absent from his Los Angeles locations.

When Mt. Rubirosa landed at the Residences at The Little Nell (Shadow Mountain side of Gondola Plaza) on Dec. 12, it represented a full-circle moment for co-owner Brian Bedol. Years ago, he stayed above the legendary Tippler and later installed Plum TV in the building’s basement while serving as a board member and acting CEO. Now, his New York import, famed for “Tie-Dye” pizza and handmade pasta such as short-rib agnolotti, serves lunch, après-ski (3–5 p.m. weekdays), and dinner. The Aspen outpost follows the success of Camp Rubirosa in the Hamptons last summer.

“How can we take advantage of this amazing location, use the core Rubirosa menu, and create a place that feels like it’s been here forever?” Bedol mused.

The thin-crust pizza recipe is a family treasure. Co-founder Maria Pappalardo’s father, Giuseppe, co-founded Staten Island institution Joe & Pat’s Pizzeria in the 1960s. Gluten-free enthusiasts will rejoice over a robust gluten-free menu, two handmade pastas in six sauces, eight pizzas, and more, priced the same as their traditional counterparts. Don’t sleep on the decadent spiked hot chocolate with coconut milk.

Even in a small ski town like Aspen, one could dine at a different Italian restaurant every night of an eleven-day vacation. Extra points if you can name them all. The latest arrival is Marea at the Snow Lodge, a coastal Italian import from New York that opened a Beverly Hills location earlier this year. The Aspen debut on December 22 was befitting of the opulence of the St. Regis Aspen Resort. Highlights include the Marea Aspen Special, lemon-butter capellini crowned with black Kaluga Diamond caviar, and Rotolo Bianco, white Bolognese layered with Tuscan kale, ricotta, Parmesan, fennel, and tarragon.

“Being that Marea is very coastal-seafood centric, I thought it would be nice to do a warm, gooey, meat pasta for when you’re coming off the mountain,” said PJ Calapa, executive chef of all three Marea locations. His take on a frisée salad features tuna “lardons” made from cured, lightly seared raw tuna, paired with a slow-poached egg, croutons, parsley, and a sharp vinaigrette. Other luxuries, all served late, include ocean trout antipasti, Marea’s famed octopus-bone marrow fusilli, and butter-poached lobster with burrata.

Rich, ruby-hued Rioja walls and drapes set the tone at Mawita, chef Mawa McQueen’s new Latin restaurant, formerly located in Snowmass and now reborn beside Mawa’s Kitchen at 305 AABC, Suite J.

“Burgundy is my color!” exclaimed McQueen, who was born in the Ivory Coast, raised in Paris, and has long been obsessed with Spain.

Her menu is designed for sharing and blends tapas, paella, seafood, and Spanish products with subtle African influences. Expect about fifteen tapas: plantain bravas, Wagyu meatballs, tortilla Española, and a Spanish wedge salad with chorizo and Manchego, along with Ibérico pork ribeye, grilled red snapper, and generous pans of golden paella.

“I haven’t tapped into my European side too much,” McQueen, who is one step closer to turning the AABC into a dining destination, explained. “I want people to come here and not break the bank.”

Meanwhile, Mawa’s Kitchen next door moves to a choose-your-own, four-course tasting menu only, plus traditional African tea service in 2026.

Looking ahead, LoLa 41, short for longitude and latitude, will debut at the White Elephant Aspen in February 2026, alongside a subterranean speakeasy, 41 Below. The global menu is inspired by regions along the 41st parallel and will span breakfast, lunch, après-ski (3–5 p.m. daily), and dinner, showcasing seafood, sushi, and small plates with Mediterranean and Asian influences.

“Our grilled octopus uses Il Porcellino Salumi ‘nduja to build a warm, punchy vinaigrette that brings heat, richness, and balance to the plate,” said chef Seth Halpin. Look for Sushi Sunday BOGO specials and chef-curated tasting menus.

And yes, there will be pool tables! Slated for late winter or spring 2026, Golden Horn is a new sports bar and gastropub opening at 400 E. Cooper Ave., Unit 1. Hospitality veterans John Bukac (Jimoto Aspen) and Sam Hayes promise premium yet affordable food and drinks made with local ingredients, happy hour specials, live music, and even a golf simulator.

Part two arrives tomorrow, Dec. 28, with updates from Aspen restaurants that have opened over the past few years.

Amanda Rae is a former Aspen Times Weekly “Food Matters” columnist (2013–2021). Follow her at @aspenscoop.