"Leave it to the Austinites behind Clark’s Oyster Bar to finally open a good Tex-Mex restaurant in the mountains. Ideal for a post-ski lunch or dinner feast, slide into a booth for some sizzling steak arrachera and achiote chicken fajitas with warm tortillas, garlic jalapeno butter, and queso fundido. If you’ve thoroughly thawed out, they have a machine cranking out frozen margaritas, but they also have more than 60 kinds of mezcal and tequila if you’re done shivering for the day. photo credit: Craig Turpin" - Katie Shapiro
Craig Turpin
