Sweet Basil

"A Vail institution since 1977, Sweet Basil has evolved with the Village while maintaining its status as the go-to fine dining destination in town. Locally sourced ingredients shine, with starters like winter mushroom salad and a rabbit steamed bun leading into entrees like juniper-rubbed venison loin, Snake River Farms wagyu, and Iberian duroc pork chop glazed in honey bourbon. Evening reservations are booked out a month in advance, but bar seats are first-come, first-serve — worth trying your luck for a taste of this legendary restaurant." - Katie Shapiro

"A cherished local restaurant in Vail, Colorado, known for its innovative dishes and commitment to local sourcing and community involvement. It offers a blend of traditional and modern cuisine, embracing seasonality and sustainability." - Michael He

"It’s rare when something continues to improve after being around for almost 50 years (we’re looking at you, Bradley Cooper), but Sweet Basil is doing just that in Vail Village. Continuous updates both to the menu and dining room since its opening in 1977 have kept the restaurant from being outdone by any Vail newcomers. And while the space and cocktails are great, the real reason it’s a Vail institution is the food. Start with the yellowtail crudo or Colorado lamb tartare, and move on to the Iberian Duroc pork. Try and make a reservation, but you might be able to slide into the walk-in bar seats if you aim for that liminal space between après-ski and the dinner rush (aka 5pm)." - Kim Fuller

"Opened in 1977, Sweet Basil is a fine dining institution that’s endured Vail’s evolution for a reason. Lunch and dinner focus on refined regional ingredients; first bites might include a winter mushroom salad and rabbit steamed bun, while larger plates might feature juniper-rubbed venison loin, wagyu from Snake River Farms, and Iberian duroc pork chop with honey bourbon glaze. Reservations are required for evenings and are often booked out a month in advance, but you can always try to score a seat at the bar, which is first-come, first-serve." - Katie Shapiro

"Opened in 1977, Sweet Basil is a fine dining institution that’s endured Vail’s evolution for a reason. Lunch and dinner focus on refined regional ingredients; first bites might include a winter mushroom salad and rabbit steamed bun, while larger plates might feature juniper-rubbed venison loin, wagyu from Snake River Farms, and Iberian duroc pork chop with honey bourbon glaze. Reservations are required for evenings and are often booked out a month in advance, but you can always try to score a seat at the bar, which is first-come, first-serve." - Katie Shapiro