SWEET BASIL
Vail loyalists return year after year to this landmark dining venue. Take a seat with Mark McIntosh at the front of the house where the electricity is celebratory.
Like most of us approaching (or who have already surpassed) a half-century of existence, Vail, Colorado has some aging spots that are being “refreshed.” When you stroll through the wonderful village, signs of renovation are abundant. Founded in 1962, the sight and sounds of construction suggest, “We’re getting better with age.”
Nowhere is that statement more truthful than at one of the most fabulous restaurants I’ve ever had the privilege of grabbing a fork or raising a goblet: Sweet Basil. Cross the covered bridge into the Vail Village, pass a hotel on your right, turn right and stroll about 50 more yards and you’ll find this culinary delight. If you peek at the 32-year-old – youthful, vibrant and showing no signs of aging – restaurant’s website, it states the following: a creative, modern American restaurant located in the heart of the Vail Village, voted Colorado’s Most Popular Restaurant by Zagat. The menu features imaginative cuisine with an innovative array of diverse influences. A destination for wine lovers as well, our wine list features more than 500 carefully chosen selections from around the world. Lunch is served Monday through Friday. Dinner is served nightly. Brunch is served Saturdays and Sundays. The bar is open throughout the day. Established in 1977, Sweet Basil has been a favorite for travelers and locals alike for more than 30 years.
Whoever wrote that honest summary did forget a few things. First, the place is electric. This is not the place you go for a passive dinner to contemplate whether your relationship has run out of gas. This is a place to gather to celebrate life, with family and friends, which is what I did with my darling girlfriend and one of her best gal friends. It was Independence Day weekend and my job, in order of importance, was as porter, bodyguard and – dudes like to talk sports with former sportscasters – guy magnet for our single friend. She surveyed prospects while they conversed with me about their favorite teams or sports. It’s a good strategy that addresses the ongoing problem of people our age. How and where can you meet somebody interesting?
Our terrific trio visits Vail often and we always have dinner at Sweet Basil. You should too. We always love to eat at the bar or near the front of the restaurant, the liveliest space in the place. There is ample seating toward the back if you prefer things a bit more quiet. But it’s all relative, Sweet Basil under the leadership of general manager Matt Morgan, executive chef Paul Anders and dining room manager Christine Williams vibrates with good energy.
The wait staff is talented, engaging and educated. We opened the evening with martinis at the bar before sitting near the front and beginning our feast with tasty appetizers. Our waiters, Shawn and Nick, were at our beck and call and promptly delivered an organic heirloom tomato salad, sauteed calamari "spaghetti" and fruit-wood smoked Alaskan king salmon pate. All were fabulous with distinctive flavors and interesting foundations: The salad consisted of home-grown Borden Farms produce, the calamari a squid-ink sauce that had us dipping bread into it long after the calamari was consumed and pate featuring the wonderful one-hour egg. Don’t ask me to explain further. Just try it. You’ll like it!
No flash in the pan — Executive Chef Paul Anders.
Next came a wonderful bottle of Seghesio that perfectly complimented entrees of Alaskan Troll King Salmon, grilled Colorado lamb chops and grilled certified natural Angus beef. Sweet Basil’s excellent staff didn’t have to worry about a doggy bag. There were no leftovers.
The salmon was fresh and its accompanying salad a kaleidoscope of color, texture and taste via Oregon morel mushrooms, garden peas, beans, pickled onions and Borden Farm potatoes; the lamb was perfectly prepared and complimented with smoked paprika chimichurri, Cerignola olives, chilled garden bean salad and a white-bean puree that had us calling for more bread for more dipping; finally, a savory filet with seared Beefsteak tomato, local potato galette, Gorgonzola dolce and braised onion soubise that again, made for wonderful dipping sauce long after the beef had disappeared.
For dessert, it was Sweet Basil’s legendary hot sticky coffee pudding cake with Myer’s rum sauce and whipped cream. Once the delicious dish arrived, I made the mistake of taking a brief moment to write down some thoughts about dinner. Shame on me, it was almost completely devoured by the time I looked up, grabbed a spoon and entered the feeding frenzy.
Sweet Basil opened four decades ago as a small 47-seat restaurant. Like the town around it, the restaurant has evolved, expanded and remodeled into a 130-seat gem of American contemporary culinary delight. The atmosphere, food and service are excellent, second to none.
What’s the old saying? The only thing constant in life is change? Well, it’s nice to know that like all things, there are exceptions to every rule. That’s the case with Sweet Basil. While the space has changed over time, its website reiterates the truth: our passion has never wavered; to provide each and every guest with the most memorable experience possible, rooted in the finest in contemporary American cuisine and service.
Sweet Basil—a mission well done.
Mark McIntosh, author of “Lemons into Margaritas,” is known as The Comeback Coach and can be reached at www.heycomebackcoach.com or on twitter.com/combackcoach. Watch The Comeback Coach and his co-host Denise Plante live each weekday,10-11 a.m. (MST)on CHANNEL 9 KUSA-TV's Colorado and Company.