Artisan Restaurant & Bar
THE FINEST RESTAURANT IN SNOWMASS FOR FRESH AND SEASONAL DISHES
About the Artisan
"Artisan" implies mastery, specialization and unmatched craft. At the Artisan Restaurant and Bar, we have one of our very own: Aspen Magazine award-winning Chef David Von Holten. His handcrafted, locally sourced cuisine takes the finest ingredients of the season and creates unique works of culinary art. As a result, the Artisan Restaurant and Bar sets the standard for restaurants and dining in Snowmass Village, CO.
For something light and vibrant, join us in the bar for twists on your favorites. Enjoy our famous Tuna Tartar with thinly sliced cucumber, avocado, Sriracha aioli and crispy wontons, a juicy Maytag Blue Cheese Burger, our Chinese Chicken Salad, or the fabulous Pastrami Sandwich on a soft pretzel roll.
Join us in the Artisan dining room as we celebrate creativity through taste, aroma, and texture. Experience sensations such as Chipotle Butter Poached Lobster, with sweet potato hash with bacon, shiitaki and leek and sweet corn nage, our ever-changing Market Vegetable Inspirations, our Grilled Colorado Lamb T-Bone Chops, with English sweet pea risotto with Parmigiano Reggiano, finished with minted jus, or our Hazelnut Crusted Ruby Red Trout with brown sugar bourbon butter, grilled asparagus, and roasted fingerlings.
Not to be out shined, the handpicked wine menu is a gem in its own rights. David Von Holten has put together a list that mimics the breadth of the dinner menu. This list has been created to guide one's pallet to the perfect wine accompaniment.
Please call 866-924-0501 for reservations.
New! The Artisan Restaurant & Lounge welcomes Doc Eason, renowned comedian and magician! Mr. Eason will be entertaining our guests every Thursday from 6pm - 10pm in the Artisan Bar. For more information, visit his website: http://www.doceason.com/
Hours of Operation
Breakfast: 7am - 10am
Bar: Opens 3 pm
Bar food: 4 pm - 10 pm
Dinner service: 5:30 pm - 9:30 pm
Click here to make an online dining reservation.
