Southern twang discovered in the Rockies |

Southern twang discovered in the Rockies

Biscuit 'n’ brisket: Smoked brisket, black kale, cheddar biscuit and Abita barbecue sauce.
Abby Margulis/Special to the Sun |

Cold and damp outside, a light hail steadily coming down, I escaped into the Viceroy Snowmass for a delicious lunch, which was just what the doctor ordered. Greeted by warmth and cool blue lighting in the bar, I made my way through the Eight K Restaurant to sit at a table by the window. I sat down onto the comfy, plush leather chair and began reading the menu.

So many options, each sounded better than the one before. It looked like ordinary food, but each had a unique twist. Executive chef Will Nolan joined the Viceroy team in 2010 as chef de cuisine and in May 2012 was appointed to executive chef to oversee all the restaurants in the hotel, according to the hotel’s website. The Eight K’s lunch menu is full of comfort food and original creations inspired by his Louisiana heritage.

Eight K offers a special option called the $8 Crazy 8’s menu that Nolan added over the summer. There are seven dishes to choose from, and after I went back and forth on which I would pick, I narrowed it down to four.

Chef Sean Varga, running the kitchen on Oct. 11, cooked up a feast, and I joined the clean-plate club for the day. The soft-shell tacos, Andouille corn dog and salad were perfect for sharing, but the biscuit ’n’ brisket is better tackled alone. Each meal was light, fresh and full of complementary flavors that just make sense.

Eight K will be open from 7 a.m. to 10 p.m. until Oct. 27 serving breakfast, lunch and dinner.

Abby Margulis is an editorial intern working at The Aspen Times. She is a junior at DePauw University in Indiana.

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