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Sweet Basil Restaurant Review: This exemplar of Colorado-style fine dining in Vail Village has pleased locals and tourists for more than 30 years. Those who can’t get enough of the scenery ask for a table along the large back window overlooking Gore Creek, although sociable diners might prefer the view of the bar in front après-ski. Executive chef Paul Anders’ approach to seasonal contemporary cuisine is visually elaborate yet deceptively simple; clean, clear flavors show in such appetizers as crab-ricotta agnolotti in lemon butter and a summer “salad” of tomato escabeche with burrata purée in horseradish-tomato water. Fresh fish is flown in daily for intriguing entrées like miso-glazed black cod with roasted eggplant, shishito peppers and walnut romesco. Anders also treats top-quality meats well, as with a chile-rubbed Kobe bavette accompanied by spoonbread and grilled okra. Desserts follow on the fresh yet elegant theme, be it cool buttermilk panna cotta with poached blueberries or hot sticky toffee pudding à la mode. The notable cellar holds more than 500 wines, while the bar turns out cocktails as refined as the food.