Superb dining with an emphasis on the freshest, highest-quality ingredients prepared by top-notch chefs is an engaging part of the mountain lodge experience.
Here are some great choices at resorts and lodges in the western U.S. and Canada:
1888 Chop House at Fairmont Banff Springs. Oozing with historical charm, the dining room has plush leather chairs and booths and subtle train-oriented details. Executive Chef JW Foster presents a twist on the authentic chop house with a menu focused on prime cuts of Alberta beef, sustainably sourced wild game and Ocean Wise seafood. In addition to a spectacular menu of prime steaks and chops, other delicacies include House Made Potato Gnocchi and Lemon Roasted Cornish Game Hen.
The Dining Room at Sun Mountain Lodge. Dedicated to the freshest ingredients possible with a highly respected farm-to-table program, this restaurant has long standing relationships with regional and local farms and wineries. An AAA Four-Diamond Dining Award winner for 25 years, The Dining Room has a 5,000-bottle wine cellar featuring an exceptional selection of Washington state wines. The innovative menu by Executive Chef J. Russell Bradshaw features items like Wild Mushroom Strudel and Berkshire Pork Loin Chop, a specialty entree with creamy polenta, lodge-made chorizo and a vegetable medley with spicy plum sauce.
Orso Trattoria at Fairmont Jasper Park Lodge. While it’s an unlikely setting for a great Italian restaurant, Orso has a partnership with Alberta-based Twin Meadows Organics Farms that gives it access to pure and healthy produce. The dining room, with mountain and lake views, has dark wood furniture and large windows. Directed by Executive Chef Christopher Chafe, the menu of Northern Italian fare at Orso is highlighted by selections like the Braised Veal Osso Bucco and Whole Cornish Hen Picatta.
Penrose Room at The Broadmoor. A Forbes Five Star, AAA Five Diamond restaurant, the Penrose is the quintessential resort gourmet dining experience. Exceptional views, massive sparkling chandeliers, white tablecloths and live music are key components in creating a sophisticated and classic ambience. Chef de Cuisine Greg Vassos prepares contemporary French and American fare utilizing the freshest local ingredients. Popular entrees include Colorado Lamb Loin, Milk Fed Veal Tenderloin and Poached Steelhead Trout. A private dining room suitable for groups up to 40 is available.
