"A New American restaurant housed in a refurbished historic home near a mountain gondola that serves elevated, hearty fare well suited to an alpine setting. Led by a Top Chef alum, the menu leans into fish and game—elk T‑bones with polenta and corn cream, bison short ribs with candied pink peppercorn, and striped bass in achiote broth—while a creative Sunday brunch offers items like buttermilk fried quail and smoked trout Benedict with fried green tomatoes." - Nicholas DeRenzo