Bosq Restaurant

"Bosq is the spot to take somebody when you’re asking them to spend eternity together—or, in ski town terms, just until the snow melts. The moody, mountain-modern dining room, with its warm light, lush greenery, and upcycled natural wood is the ideal setting for a bucket list dinner—and that’s exactly what this is. The chef personally forages most of the ingredients for the five- and nine-course tasting menus, which feature dishes like forest broth with black truffle gougères, lobster grilled over juniper branches with buttermilk, and a plate of buffalo with maitake mushrooms, wild rice, and onion consommé." - Katie Shapiro

"As chef and owner of Bosq, Aspen’s first and only One MICHELIN Star recipient when The Guide launched in Colorado last year, Dodge has long been celebrated as the iconic ski town’s own culinary wunderkind. Known for a three-pronged approach—foraging, fermentation, and farming—Bosq’s hyperlocal focus is conveyed through a seasonal, tasting-only menu." - Katie Shapiro

"Bosq is one of the newer (and better) dining experiences in Aspen right now. The food is fancy and delicious, the service is flawless, and this is the spot to take somebody when you’re asking them to spend eternity together—or in ski town terms, just until summer. Most of the ingredients are foraged locally and the choose-your-own-adventure tasting menus (there’s a five-course and a nine-course) are excellent. You’ll eat stuff like forest broth with black truffle gougères, lobster grilled over juniper branches with buttermilk, and a plate of buffalo with maitake mushrooms, wild rice, and onion consommé." - katie shapiro

"At this singular enclave, Chef Barclay Dodge and his team are executing seasonally inspired cooking that focuses on foraging, fermenting and local farms. The dimly lit interior might seem moody and mysterious at first, but everything about the experience is open and accommodating, from the charmingly loquacious staff to the menu format, which allows diners to customize their own tasting of four or more courses. From hand-picked spruce tips to butter from locally sourced cooperative dairy cows, this is a concept that pays attention to details—even ingredients from farther afield, like lobster from New England, gets a hit of local flavor from being grilled over juniper wood." - MICHELIN Guide

"Chefs including Barclay Dodge of One MICHELIN Star Bosq in Aspen, Kelly Whitaker of One MICHELIN Star and Green Star Brutø and One MICHELIN Star and Green Star The Wolf’s Tailor in Denver, and Eric Skokan of Boulder Green Star Bramble & Hare took in the celebrations with cheer." - MICHELIN Guide