Cuisine:

• Others
• American
• Regional

Relish Description:
Matthew Fackler is a chef wholly, madly, deeply in love with bold flavors, the changing seasons, indelible ingredients and creating tasty food inspired by the state in which he lives. His nuanced mountain restaurant, surrounded by mile-high peaks, is handsome and comfortable, the kind of place where you can kick back and relax over baked escargots flecked with fresh herbs or a mound of habanero-spiced shrimp and a glass of wine from a sophisticated, but accessible list that pleases both the shy and the studied. Fackler also does impressive things with beef, char-grilling a hanger steak to a proper mid-rare and saucing it with a pancetta bordelaise; and to fish, most notably a salt-crusted ruby red trout that he bolsters with toasted basmati rice and spring vegetables puddled in a Champagne broth. The servers are every bit as polished as Fackler's food, which is really something to relish in a resort town that goes through waitstaff like most of us go through chewing gum.


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