We were jazzed that an important restaurant opened in the Four Seasons Vail in December 2024. We went by ourselves and had a wonderful meal in January. The service by Chantal was delightful. We were seated in the back room near the fireplace and we were warm enough. The volume of the chill lounge music was low and not as annoying as usual. We would have preferred Italian canzone. Jay, the restaurant manager, circulated on a Wednesday night in low-ish season and we liked that.
We had bread, an antipasto, a pasta and a main, as well as dessert—much more food than we typically eat but we shared it so… The focaccia was great—with a crust that was kind of like a cracker (but not made with cheese) and we dipped it in the offered olive oil and vinegar. For our starter we had the vitello tonnato and it was delicious—with fried capers and olives to make it more interesting than the classic. Then we had the Mafaldine for our primo, a type of pasta that we weren’t familiar with. We enjoyed it although we could not taste the fennel in the sausage. We liked the pangratatto and the rapini in it. For our secondo we had the venison, after we quizzed Chantal on whether it was tough. We were assured it was not and we asked for it medium rare to rare. It was cooked perfectly and was tasty and tender. The accompaniments were enjoyable. We asked for a special Italian dessert called zabaglione but got something entirely different (next time we’ll give them a recipe). But we weren’t charged for it!
Our meal was terrific and we hope that Bobby Stuckey’s entrĂ©e into Vail will raise the level of the quality of all the restaurants in town. We spent $184 and were very happy.
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