Westin, Wildwood Snowmass present updated menus at restaurants | AspenTimes.com

Westin, Wildwood Snowmass present updated menus at restaurants

Jill Beathard
Snowmass Sun
A prosciutto and goat chees appetizer on special at the Westin's Snowmass Kitchen on Jan. 28.
Jill Beathard/Snowmass Sun |

The Westin and Wildwood hotels on the Snowmass Village Mall came under new management last fall, which means lots of changes have happened since.

The Wildwood, which flew under that flag for 45 years, reopened this winter as the Holiday Inn Express Snowmass Village.

While the Westin kept its moniker, many new faces have joined the executive team at both hotels. And on the food and beverage side, though chef Ronnie Sanchez remains on board, new menu concepts have been introduced at all the complex’s venues except the Double Black Noodle Bar.

The Snowmass Kitchen, the Westin’s dinner spot, remains a contemporary, stylish venue to have a late dinner overlooking the Mall. But the menu has shifted to a steakhouse concept, with all prime USDA cuts and other American classics like meatloaf and crispy chicken “under brick.”

“When people come to Snowmass and they want a great steak, I want them to think ‘Snowmass Kitchen is the place to be,’” said Steven McClure, the Westin/Wildwood director of food and beverage.

The menu is complemented by an elaborate wine list that includes a “Perfect Picks” selection of premier choices that normally wouldn’t be available by the glass but are because of a wine preservation system in the restaurant.

Snowmass Kitchen can also serve customized menus for groups in its two private dining rooms, McClure said. And when the weather’s nice — not so far off anymore — the restaurant can serve lunch and après snacks to another 100 seats on its deck.

In fact, this spring, McClure plans to set up a grill on the Westin Terrace and offer bites and drink service outside.

The cocktail menu at Snowmass Kitchen matches that of the Vue Lounge, the Westin’s lobby bar, which serves classic drinks with a contemporary style, McClure said. During winter, that also includes some hot après drinks, the most popular this season being the Mayan Hot Chocolate. Drinks are stirred unless requested to be shaken, and bartenders use only freshly squeezed juices, he said.

Holiday inn Express

Still dubbed the Bar at Wildwood, the Holiday Inn Express’ cozy retro-chic bar is aiming to be a place that locals and visitors will want to come to for good beer and good times. Basalt-based Brothers Keeper will provide live music during après hours on Saturdays and Sundays, and the bar is offering reverse happy hour — during après and late-night — specials on food and drinks.

Formerly only serving New Belgium beers on tap, the Bar at Wildwood is now offering 10 different domestics, including many craft beers from Colorado, many that won’t be found at other bars in the village, McClure said.

Other drinks on the menu include beer cocktails and weekly combinations of whiskey and beer specials.

The cuisine of the Bar at Wildwood could be dubbed “comfort food” — “it plays on different items that are very familiar to our guests,” McClure said. That includes artisan pizzas — the most popular is the Mountain Man, topped with mushrooms, spinach, short ribs, chevre, mozzarella, and alfredo sauce — wings and pretzels.

While a lot of that is carb-based, The Bar at Wildwood, as well as all of the Westin/Wildwood’s restaurants, offers gluten-free options.

The Double Black Noodle Bar, upstairs at the Holiday Inn Express, opened for the season just after Winter X Games. The menu remains the same, and it is open for dinner Wednesday through Sunday.


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