"This intimate gem of a bistro puts out some of the most creative cuisine in Aspen. Each season, chef-owner and native Aspenite Barclay Dodge unveils an inventive menu focused on locally grown ingredients. Winter highlights feature duck liver mousse with blood orange, fermented carrots, and black bread; black cod cooked over alder wood with potato, black truffles, and creme fraiche; and venison with parsnips, wild mountain berries, and puffed wild rice. A prix fixe menu is also available, ranging from four to seven courses, with wine pairings." - Katie Shapiro
Bosq