Business as Usual: Eating on The Edge |

Business as Usual: Eating on The Edge

Compiled by Jill Beathard
Marinated and grilled red deer served with lingonberry demi-glace and German spätzle. The Edge restaurant and bar is located in the Timberline Condominiums.
Lucy Braillard/Courtesy photo |

Editor’s Note: Business as Usual is a series highlighting local businesses in Snowmass Village. It is published weekly in the Snowmass Sun.

A labor of love for the Timberline Condominiums, The Edge restaurant is now serving an Alpine-inspired menu created by its new chef, Jason DeBacker, who joined the team this winter. Billy Zukoff, who has been serving up cocktails at The Edge bar for the past few years, explains.

Snowmass Sun: How did your business start?

Billy Zukoff: The Edge restaurant & bar started after Butch’s Lobster Bar closed. Shortly after, the Timberline Condominiums took over the restaurant, remodeled the space, and found a chef eager and enthusiastic to show the town of Snowmass Village what he can do. The Edge was born with a lot of hard work and great people behind it. We had to make changes over our four years of business, but we are happy and excited to make our restaurant a regular date-night spot for locals and visitors.

The Edge is named after a black-diamond ski run off of High Alpine chairlift.

Snowmass Sun: What services or goods do you sell?

Billy Zukoff: We are an Alpine-inspired cuisine restaurant. Chef Jason DeBacker’s background is German, and you will notice the German influence in most of the dishes presented on the menu such as his traditional Schnitzel with spätzle. Chef Jason makes his own sausages, and we have seven of them in the menu: Bierwurst, Braunchschweiger, Teufelwurst, Weisswurst, Hungarian, Thai Sausage (Sai Oua) and Hühnbratwurst. We also offer a great cheese fondue made with Emmentaler and Gruyere cheese that ties together the Alpine cuisine experience.

Snowmass Sun: What makes your business unique?

Billy Zukoff: Besides that we are the only restaurant in Snowmass Village serving an Alpine-inspired menu, what makes us unique is that most of the people working at The Edge have a hospitality background, and we try to accommodate our guests as best as possible.

We have gluten-free and vegetarian options labeled on the menu. I believe this helps guests with dietary restrictions to feel like they do not need to change the entire menu to be able to order.

Snowmass Sun: Who is your primary clientele?

Billy Zukoff: We have a menu that caters to all ages. We have a great kids menu for $10 that attracts a lot of families, and we are starting to build a great bar scene. Longtime local Zach Wilcher is at the bar, and we have a great bar menu starting at $7 appetizers and steins for $5 (1-liter draft beers) from 4-5:30 p.m. for après-ski. We also do a beer pairing menu in the bar area starting at $35, including three courses and a pairing beer with each. Probably the best deal in Snowmass! (Menu includes mussels, beef roulade and strawberry bread pudding).

Snowmass Sun: What is the best thing about running a business in Snowmass?

Billy Zukoff: Running a business in Snowmass Village is hard. We have offseasons, and it can be a challenge having to open and close the restaurant twice a year, and because The Edge is located up the hill without much foot traffic, we truly depend on local’s recommendations. People need to know about us; walk-ins are nearly impossible.

But with that said, it is the locals that really keep everything positive. I love walking into Clark’s Market and getting stopped by someone who wants to talk about the “great service” and the “wonderful food” they experienced. We love the feedback and the recommendations.

We are trying to make a regular spot for Snowmass residents and visitors. We work hard and we truly appreciate the support.


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